Bon appétit! Food enthusiasts from around the world will gather in Halifax, Nova Scotia from Sept. 19 – 21, 2010 for the Culinary Tourism Thought Leadership World Summit to exchange ideas and learn best practices from colleagues and experts.
The “juice” of a Malpeque oyster is not actually juice. It’s a half-ounce or so of distilled Atlantic Ocean that the prized mollusk seals inside its shell, like a time capsule, the moment it’s pulled from the sea.
