HALIFAX, N.S. — Chef Bryan Picard of Chanterelle Country Inn in Cape Breton took home first prize with his “Honey Pork Tenderloin” at the fourth annual Taste of Nova Scotia Cutting Edge Culinary Competition.

“What a great opportunity to put my skills to the test…I tried to keep things simple, stay focused on the ingredients, and make the most out of them,” said Picard in a statement.

HALIFAX — Murphy's Restaurant in Halifax is revamping its 2012 menu with the help of a province-wide search for the best seafood chowder in Nova Scotia. The winning dish will appear on the resto’s menu for one year.

The Nova Scotia Seafood Chowder Challenge 2012 will be judged on several criteria, including, presentation, use of local ingredients, cost and overall taste.

LUNENBURG, N.S. — Nearly 300 plant workers will soon be out of work, with news that High Liner Foods Incorporated is preparing to consolidate its North American supply chain.

The news affect the company’s “highest-cost and most underutilized facilities” in Burin, N.L. and Danvers, Mass.

METEGHAN, N.S. — Nova Scotia Lobster fishermen are divided as some refuse to join a boycott intended to encourage higher lobster prices.

“You’ve got to stick together. If you don’t stick together, you got nothing,” Gordie Stoddard, a protester, was quoted as saying by the Calgary Herald.