Welcome to the second ever [EDIT] bi-weekly boost!

Stories, thoughts and opinions to inspire you in these unique times and to enjoy between issues of the original, award-winning print magazine.

Twice a month, the editors of [EDIT] deliver you news stories, opinion pieces, current affairs, Atlantic-minded essays and arts curation, community messaging, positive tales and sharp commentaries to readers around the world as we continue to curate the very best in media, literature and culture.
The same quality journalism and world-class photography that you expect from [EDIT], but all unique content exclusive to
Featured in the second issue below are:
  • Chef Michael Smith on Compassion and Community
  • Judith Mackin on the Reopening of Tuck Studio
  • Literary Editor Alexandra Fournier on What She's Reading
  • ANBL on Socializing During Isolation
  • Dennis Prescott's Chocolate Cherry Maple Mousse Recipe
  • Jennifer Wood on TikTok
  • The Beautiful Dunhams Run Estate Winery
  • David Myles' New Album

Scroll down to read all now!

The summer volume of [EDIT] will land as planned next month and we are sure you are going to love devouring it at your camps, in your gardens and on the beach this summer.

The spring volume is still available in stores such as Atlantic Superstore, Sobeys, Shoppers Drug Mart or directly from our website

Order your copy today! 
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[EDIT]'s Senior Editor Jennifer Wood interviews Chef Michael Smith
Photographs by Al Douglas 

Chef Michael Smith is the author of ten cookbooks and is the star of five Food Network series that are televised in over 100 countries around the globe. He is a proud father of three, and together with his wife, Chastity Smith, the pair own and operate The Inn at Bay Fortune, the only five-star inn on Prince Edward Island. Here he talks about the importance of being nimble (especially during a pandemic!), homeschooling, how he is making decisions for his business and his people, and the one pantry item he can’t live without. 

JENNIFER WOOD: How are you coping with the current situation? Are you sleeping?

CHEF MICHAEL SMITH: I’m sleeping just fine. From the beginning we have been focused on making decisions based on data, and we have developed detailed plans to reflect scenarios as they arise. There is no point worrying about the 'when's. The ‘when will’ … is out of our control; all we can control is the business decisions we will need to make with each new situation. We appreciate that we need to be nimble, and to pivot often as we make our way through this.

JENNIFER: What is your first phase of reopening?

CHEF MICHAEL: Starting June 4th we will be offering a take-out service for islanders. We are calling it “The Inn at Home” and dinner is $34 per person. Think a teeming basket with mixed grill, salads, brisket, homemade sausage, bread, dessert. It will also come with some interactive tools, like YouTube videos and a Spotify playlist. The basket will be packed. In doing this, we can offer something affordable to islanders and I can put our core team back to work. In July and August, we are planning on opening our Fire Garden – picture a beer garden (but one you can bring your family to) but with live-fire outdoor food stations and a cocktail bar.

JENNIFER: What is your outlet?

CHEF MICHAEL: Our property is my exercise. Chopping wood is so therapeutic and Zen for me. I meditate daily, and then I am out on our land. Sometimes, and this is true anytime, not just during the pandemic, you have information and needs blowing at you from all different directions – it can be overwhelming to make sense of it all. That’s when I head out to our property to walk, clear things or chop wood. This is when it all falls into place. It happens constantly.

JENNIFER: Are you making any bread?

CHEF MICHAEL: Of course we are! Ariella, our 11-year-old, is making our bread. She’s so good at it and is making it constantly.

JENNIFER: What pantry item could you not live without right now?

CHEF MICHAEL: Flour! I can’t believe how much flour we are going through – giant bags are just disappearing.

JENNIFER: What’s your favorite song at the moment?

CHEF MICHAEL: Anything my wife (award-winning and critically acclaimed singer songwriter Chastity Smith) sings.

JENNIFER: How is homeschooling going?

CHEF MICHAEL: It’s going well! We knew straight away that we weren’t going to be following a six-hours-a-day plan. That would not work for us. Chastity took the lead to homeschool the kids and she is knocking it out of the park. The kids are loving it.

JENNIFER: What is for lunch today?

CHEF MICHAEL: BLTs! Ariella started the bread yesterday. It’s a bread recipe that requires an overnight rest, so we had to be on top of it. 

JENNIFER: What are some of the positives that you have witnessed or experienced during this time? 

CHEF MICHAEL: Compassion. Community. People helping each other. I know it can be hard to believe, especially given the industry that I am in, but I am treasuring this time, with people looking at how they can be of service to one another.  It’s also amazing to see and experience how fast we can adapt. You know we’ve been in this lockdown for a few months, and it can feel like time is standing still, but a few weeks ago I was walking through our property and I found myself in our herb house - it’s just alive! It smells good, it looks good, and it’s full of life. It reminds me that time is moving forward, and we are moving forward with it. We’ll get through this.
Allie’s Essential Reads

“You can never get a cup of tea large enough or a book long enough to suit me.”
C. S. Lewis
For many of us, the frenetic pace of life we were used to before the pandemic hit has slowed down considerably over the last few months. And perhaps, like me, you’ve struggled to adapt to this new normal where it feels like you’re doing and accomplishing less than you used to. If that’s the case, then it’s possible this book might help you as much as it did me.

How to Do Nothing: Resisting the Attention Economy by Jenny Odell

2019 | Melville House | 241 pages | Non-Fiction 
Listed as one of Barack Obama’s favourite books of 2019How to Do Nothing is a deceptively slim tome that holds a wealth of wisdom. Weaving in history, politics, and art, Jenny Odell explores the ways in which our culture, through its proliferation of digital distractions and push toward constant availability, has made us feel like we should be doing something all the time. In six carefully researched yet approachable chapters, Odell proposes how we can start refocusing our attention on the things that truly matter to us and, in so doing, engage fully and meaningfully with the world around us again.
Many people have turned to technology to ‘socialize’ during this time of isolation.  FaceTime, Zoom or a number of other online apps make it safe and fun to get together for a drink and some conversation.  Just be aware of how much you are consuming – moderation is key.  If you’re in good health, a drink now and then can be safe, and socializing with virtual happy hours can be a good substitute to getting together. 

Remember the three key steps to staying in the moderation zone:  

1. Count your drinks.

2. Adhere to Canada’s recommended low-risk drinking guidelines.

3. Alternate alcohol and non-alcohol drinks.
For more information, please visit:

Canada’s Low Risk Drinking Guidelines


Office of the Chief Medical Officer

ANBL Covid-19 Response
Dennis Prescott's Chocolate Cherry Maple Mousse Recipe

Dennis Prescott is an international sensation and star of blockbuster Netflix series Restaurants On the Edge. Prescott’s first cookbook, Eat Delicious (HarperCollins) is a bestseller globally. Dennis lives in Moncton, New Brunswick with his wife Leanne.

Exclusively for [EDIT]ION, Dennis shares his perfect treat recipe for a lockdown.
Chocolate Cherry Maple Mousse by
Dennis Prescott
 Serves 6 
200 grams dark chocolate (70%) 
1 400-gram can of pitted Bing cherries, in syrup 
zest of half an orange
1 cup heavy (whipping) cream 
½ teaspoon pure vanilla extract
2 tablespoons maple syrup 
4 large free-range eggs 
fresh mint, for garnish 
  1. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. When it has melted, remove the bowl from the heat and set aside.
  2. Meanwhile, combine the cherries (and syrup) and orange zest in a non-stick pan and bring to a simmer over medium heat. Cook until the syrup has reduced and thickened slightly, for 6 to 7 minutes. Set aside.
  3. Pour the cream into a large bowl and whip with an electric mixer until it has thickened — glorious! — and stiff peaks form. Whisk in the vanilla and maple syrup. Set aside. Awesome. 
  4. Separate the eggs. Whisk the egg yolks into the cream mixture until smooth. Beat the egg whites until stiff peaks form. 
  5. Fold the melted chocolate into the cream mixture until smooth, then gently fold in the egg whites until completely combined. 
  6. Build the dessert by layering the chocolate mousse and cherries in glasses, about 2 tablespoons of each at a time. Top with a few cherries, garnish with fresh mint and serve. Delicious! 

If you haven’t heard of it yet, TikTok is a make-your-own music video app that is now one of the most downloaded apps in the world. It seems a perfect fit to creatively fill copious amounts of time individuals and families have in their home at the moment. Some make no sense at all - it’s hard to believe they are the clickbait that they are, while others are downright genius. If you haven’t had the opportunity to experience the rabbit hole that TikTok presents, here are some of our Senior Editor’s Atlantic Canadian favourites.

Full disclosure: this app can suck hours from your day with a single click:
$ubha, Nova Scotia

Trailer Park Boys' Julian, Nova Scotia

John and Brad, Nova Scotia

Entrepreneur Judith Mackin of Tuck Studio
(Atlantic Canada's Favourite Interiors and Art Emporium) on Surviving COVID-19

Photographs by Kelly Lawson

Nine weeks ago, along with all other non-essential businesses, we closed our bricks and mortar store. Although there were almost no certainties, there was one: I was determined not to lay off our Tuck team. So we jumped right in and collectively figured out the best ways to pivot. We upped our game online through our online shop, held various virtual sales, sold like crazy through Instagram stories, and created enormous amounts of free video content, providing thousands of clients (existing and new) ways of decorating everything from a dining table, a bar cart, mantles, bedrooms, artwork, living rooms - anything to keep us front of mind. 

Miraculously, it worked! 

Grateful hardly begins to describe how we feel about our community. As I write this, we reopened today, beginning with limited hours. The future isn’t exactly bright just yet, but boy it’s hopeful. One thing we’ve learned through COVID-19 is if anyone can make it it's Atlantic Canadians because we know how to come together to support one another.  

Tuck is slowly working its way back into the new normal with reduced open hours for now while practicing social distancing: Tuesday to Saturday 12 - 5pm and shop online 24/7 through for items available for curbside pickup and delivery (where available)!
Tuck Studio, 122 Prince William St, Saint John, NB E2L 2B6
by Jennifer Wood
Photographs by Mat Dunlap

David Myles spent almost eighteen months writing, recording, honing and perfecting his latest album, Leave Tonight. The plan was always to release the album this month, but he wasn’t sure how releasing an LP during a pandemic would play out. 

He couldn’t have been happier when Leave Tonight quickly snapped up the number one position on the iTunes Singer/Songwriter charts.

Released on May 8thLeave Tonight marks Myles’ twelfth album and is being hailed as his most personal offering to date. The ten poignant tracks pay homage to bluegrass, 50s country, small combo jazz and features longtime touring and recording bandmates Kyle Cunjak (upright bass, electric bass) and Alan Jeffries (acoustic and electric guitars).

Leave Tonight is Myles’ most successful album release yet. As he told [EDIT]ION: “I worked really hard to make something beautiful, relaxing, and refined and I can’t help but think the sound and mood of this record may actually be just what the doctor ordered!”

Also available on vinyl.
One of the most beautiful vineyards in Canada is Dunhams Run on the Kingston Peninsula. And during these trying times they are making it easier than ever to enjoy their wines and ciders. A 24-pack of large cider cans is just $99 and you can mix and match three different flavours (apple, strawberry and blueberry). 
You can purchase a wide range of Dunhams Run products at ANBL, and our friends Macey Ruff and Tony Rickett at the winery are offering both parking lot pickup at the winery and free delivery to Saint John and surrounding areas, Sussex and St. Stephen.
To place an order simply email, order online or send them a Facebook or Instagram message.
Dunhams Run Estate Winery
35 Gorhams Bluff Road
Kingston NB
E5N 1A8
506 639 1484

Click here to book tickets for the virtual theatre show of the week featuring some of our favourite magicians, comedians, actors, musicians and more and support one of Canada's longest running, and most respected community theatre groups.

Kennebecasis River, New Brunswick by Jennifer Frenette
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