Author

Beth Pollock

Browsing

Nova Scotia wine

Nova Scotia wine: The old and the new One of the newest and most exciting wine regions in North America is also one of the oldest. Nova Scotia first cultivated grapes for wine as early as the 17th century. Now, producers in the province have taken it up again, and…

Naomi Duguid: “The hereness of here” at Terroir 2017

Naomi Duguid Naomi Duguid spoke at Terroir 2017 last month on three observations about working with food that she picked up from her travels. I spoke with Duguid after her talk, to get more insight into how chefs and restaurateurs can be inspired by a sense of place. First, she said if…

Food Day Canada – 150 Canadian ingredients

“By shopping Canadian we are creating a brand – and a competitive advantage – that no other nation on earth can emulate.” – Anita Stewart, founder of Food Day Canada What are two of the most important elements of cooking? Water and salt. Did you know they both appear on…

Food Day Canada

Mark your calendars – August 5, 2017 is Food Day Canada, your opportunity to showcase the best of Canadian ingredients and culinary traditions. The celebration is an annual event, held on the August long weekend, and it honours everything that’s good about this country’s food. Food Day Canada takes on a…

The Road Map to Exceptional – Part 2

Road Map to Exceptional – Part Two Last week, I wrote about two of the presenters who spoke at Terroir’s “The Road Map to Exceptional.”  Today I’ll fill you in on what we learned from the other speakers at that session, Ivy Knight and Aman Dosanj. Their presentations shared two…

The Road Map to Exceptional – Part 1

The Road Map to Exceptional Earlier this week, I wrote that Terroir 2017 was full of inspiring presentations by leaders in the foodservice and hospitality community. “The Road Map to Exceptional” featured four speakers who talked about their travels (national and international), focusing on how travel inspires them, and how…

Terroir 2017 wrap-up

We’ve just returned from Terroir 2017, and can’t stop talking about what a great symposium it was. We’ll be writing about what we learned over the next few weeks, but here are a few of the highlights: We loved the breakfast poutine, posed strategically next to the brand-new issue of…

The M Word: Engaging the Next Generation

LABOUR, PROFITS & INTERGENERATIONAL SUCCESS  IN THE RESTAURANT INDUSTRY We really dislike the M word (and so do they). In fact, the term Millennials is used as a catch-all phrase for the generational cohorts born from 1980 onward. Regardless of how we might compartmentalize them, your restaurant may or may…

Canadian Culinary Tourism

When you hear the phrase “culinary tourism,” you might think of a food festival in a big city that pulls in thousands of visitors a day. Culinary tourism is much more inclusive and authentic than that. It might be a group of restaurants and foodservice businesses coming together to…