Roundup: Still no new COVID, pandemic rocks immigrants, Halifax’s first transit transformation, sports venues prepare to host fans again

Chef Collin Stone. Photo: Bruce Murray/VisionFire

There is just one known case of COVID-19 in Nova Scotia, with no new cases confirmed in more than a week, according to the latest government update. Overall, the province has had 84,089 negative test results, 1,086 known COVID-19 cases, and 65 deaths. 

Kailea Pedle

Pandemic hardships for new Canadians
As the pandemic continues, immigrants to Canada are reporting social isolation, financial hardship, difficulty finding work, and an inability to access the information and services they need to build their new lives. The Cape Breton Local Immigration Partnership recently shared the result of an extensive survey of new Canadians, focusing on those on the island.

“These are newcomers who arrived… just before COVID, who need support than ever to settle in and develop a sense of belonging,” says program manager Kailea Pedle. “We are committed as ever to promoting the benefits of immigration… Immigration is going to continue to be critical to our economic recovery.” Jake Boudrot has the details for The Reporter.

The power of soul food
For Black Atlantic Canadians, soul food is more than cuisine, it’s a tangible link to their heritage, a reminder of their ancestors and their hardships. Chef Collin Stone explains.

“I’m the product of Jamaican immigrants who came to Nova Scotia in 1964, both bringing their recipes, roots, and culture, all of which passed along to my siblings and me,” he says. “[Soul food is] said to have resulted from the meager ingredients available to slaves and sharecroppers—the least desirable cuts of meat and vegetables, some actually being weeds. The slaves had to try and fashion some sort of meal to feed their families.”

In this new East Coast Living cover story, Stone explains how that dearth of quality ingredients fed ingenuity, creating a flavourful culinary tradition. Stone also shares his easy-to-make-at-home family recipes. (The Oxtail Stew is ridiculous. —Ed.)

Photo: NS Archives

When Halifax had a public-transit revolution
During the First World War, North American East Coast cities grew quickly, flooded with service people and war-industry workers. And cities needed a way to inexpensively move those people around. The Birney electric streetcar was the answer and became even more popular in peacetime.

“Halifax loved those cars,” writes Dorothy Grant. “At the outbreak of the Second World War, Halifax’s Birney Cars carried nine million passengers yearly. During the war, that grew to 31 million passengers per year.” In this new Halifax Magazine historical story, she looks back at a time when cheap public transit transformed our city.

Live sports are back—but not the same
Government rules now allow a handful of large sports venues around the province to open, with strict distancing and public health rules to keep spectators confined to 250-person bubbles. And one of the first spots to welcome fans back will be Riverside International Speedway in Antigonish, with an event slated for Sept. 26.

“We take our responsibility in hosting a large gathering seriously,” says general manager Paul McLean. “It is our goal to provide a space where folks will feel comfortable with a new normal.” Drake Lowthers reports for The Pictou Advocate.

Need to know
Know a community group, good cause, or inspiring local story we should share? Email the editor.

This story was originally published in Halifax Magazine.

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