Source: Best Health Magazine, October 2009
You wouldn’t know it today, but in 2003 when Jane Wright took over the eatery that would become her restaurant ‘jane’s on the common’ in Halifax, it was, as she puts it, ‘just dripping in oil.’ She’s not kidding when she says, ‘We’ve made some significant changes since then.’
Today, the bright, clean space with blackboard menu focuses on fresh comfort food made entirely from scratch. Many of Wright’s dishes, such as her steamed black bean stew and even the baked Nova Scotia apple with dried fruit and maple rum sauce, are gluten free. And she tries to live by the idea that ‘if a dish has more than four ingredients that you can’t pronounce, you shouldn’t eat it.’
That’s why her new takeout spot, which opened last year beside the restaurant, has the ingredients listed for each dish’and there’s not a diglutamate, a sorbate or a guanylate among them. 2394 Robie St., janesonthecommon.com
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