The Herald Holiday magazine will be a resource worth keeping on coffee tables for the whole holiday season. Packed with everything you’ll need to make the most of this busy time of year from recipes and holiday traditions to entertaining and gift ideas.

This guide to the holidays will provide advertisers with a local vehicle to deliver their holiday offering targeted by content type or even within regionally specific pages in:

• Halifax• South Shore• Valley• Cape Breton• Truro/ New Glasgow/ Antigonish

Ask about content alignment sponsorship:• Entertaining • Beauty• Decorating • Décor• Holiday Home Improvements • Tastes of the Season

Herald Holiday magazine

24 - HERALD HOLIDAY 2015

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HERALD HOLIDAY 2015 - 37

Visit your local store or myNSLC.com for gifting andentertaining ideas to suit all of your holiday occasions.

Pages 37 to 39

cranberries

40 - HERALD HOLIDAY 2015

Visit your local store or myNSLC.com for gifting andentertaining ideas to suit all of your holiday occasions.

If you are entertaining guests thisholiday season, a simple inquiryas to whether they have any

dietary limitations will go a long wayin making them feel comfortable atyour party or dinner table.

Although there are many dietarylimitations to consider, commonones are gluten free, vegetarian anddiabetes. Read on below to makesure you have options available toplease all of your guests.

Gluten free:Become familiar with gluten-con-

taining foods and ingredients(www.celiac.ca can help!).

Focus on naturally gluten-freeunprocessed and unseasoned veget-ables, fruit, dairy, meat, poultry,seafood and legumes.

Be mindful of cross contamination.Toasters, cutting boards, utensils,and pots and pans must be clean andfree from gluten before preparing agluten-free meal.

Vegetarian:There are three different types of

vegetarians. Find out which typepertains to your guest! Lacto-ovo

vegetarian – will eat milk productsand eggs. Lacto vegetarian – will eatmilk products. Vegan – includes noanimal products.

Regardless of the type of vegetari-an, traditional turkey, ham, or roastbeef will all be off limits for yourvegetarian guests. You can satisfy theprotein requirement of these guestsby selecting recipes using beans orlentils. Check out the vegetarianrecipe section of www.pc.ca.

As above, naturally vegetarianfoods include unprocessed andunseasoned vegetables and fruit!

Diabetes:Consider a buffet-style meal where

guests can choose their own portionsof food.

Offer a variety of vegetables, asthey are low in calories and high innutrients.

Individuals with diabetes can havedessert too! Choose a dessert recipethat is lower in sugar. Look for someoptions at www.diabetes.ca.

Anne Marie Armstrong is the seniormanager, Dietitian Program for Atlantic Superstore.

Let them eat ...what they want!Entertaining guests with dietary limitations

Includes: Header banner at front and back of section 2x 8.75” x 2.3”plus content alignment

BOOK BY OCTOBER 3RD

and be entered to win a

$1000 TRAVEL

VOUCHER

Reach a Mass Audience:• 75,000 copies• Distributed to The Chronicle Herald’s full provincial Saturday circulation plus on newspaper racks throughout Halifax.

Format:• Gloss cover, bright white newsprint inside• Saddle stitched• 48-64 pages• Full colour & black & white pages• 10” X 10”

Key Dates:• Distributed Saturday, November 12 • Content sponsorship deadline October 17• Booking Deadline October 24

Herald Holiday magazine

Full Colour Rates

Back Cover NO BLEED: 9.75w x 10.5h WITH BLEED: 10.25w x 11h

$3,500

Inside CoversNO BLEED: 9.75w x 10.5h WITH BLEED: 10.25w x 11h

$2,500

Full Page (8.75w x 9.5h)

$1,850

Quarter Page (4.34w x 4.7h)

$550

Quarter Page Horiz. (8.75w x 2.3h)

$550

Half Page Horiz.(8.75w x 4.7h)

$975

Half Page Vert.(4.34w x 9.5h)

$975

Eighth Page (4.34w x 2.3h)

$300(regional pages only)

Content Sponsorship(2x 8.75w x 2.3h)

$1,500 +

* Black and white ads offered at 15% discount.