Shellfish-savvy perticipants can choose between two chowder challenges, two oyster-shucking championships (points deducted for blood on the oyster), a tying-buoy and hanging-socks contest (if you have to ask, you’re not a musselbound), and an International Shellfish Chef Challenge and Championship. Chefs from all over the world compete in the annual competition, though the last winner hailed from Alberta.
At an international cook-off in Sicily,
judging couscous proves a rough business
Upcoming Articles in The Walrus
December 2008
The Architecture of Fear by Charles Montgomery The Lynching of Louie Sam by John Vaillant A new Kenyan tongue by Arno Kopecky
David Lees on American eels
Alexandra Redgrave on Montreal dance and
New fiction by Peter Behrens
Comments (1 comments)
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