BY CHEF SUZANNE BARR The views and opinions expressed in this article are those of its author and do not necessarily reflect those of MENU magazine, Restaurants Canada or its members. For centuries,...
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Consumers are looking for sustainable, local fare and that is something that will only increase as the country recovers from COVID-19. That connection to local ingredients and the people who provide them is...
READ MOREThis July 31st, join us, along with the entire country in shining a light (literally) on Canadian food for Food Day Canada. At 9:00 p.m. on the 31st, Food Day Canada is asking...
READ MOREJuly 31st marks the celebration of Food Day Canada, founded by Anita Stewart to celebrate the terroir of our country, and shine a light on the food, and food makers that sustain Canada....
READ MOREThis year’s Food Day Canada theme is ‘gratitude’ – appropriate for a year marked by uncertainty and turbulence. As restaurants begin the road to recovery, it’s important to take this day to be...
READ MOREGrowing up, Chef Meagan Bowden was surrounded by delicious food and exemplary hospitality. In addition to having a mother who was an epic host, she had a part-time gig that she didn’t dread—making...
READ MORE“Following an important script, that is tradition. Follow the script, buy the perfect ingredients, you can make the dish.” Tradition in cooking is important to Chef Massimo Bottura, who speaks candidly about how...
READ MOREAs restaurants across Canada were challenged to deal with changing COVID guidelines, delivery became an increasingly important lifeline for operators, and this year’s Garland Canada Culinary Competition reflected this. Last year saw competitors...
READ MOREAs the food industry continues to persevere, Canadians across the country are rising to the occasion. Canadian egg farmers have seen it first-hand as hard-working members of almost every community across Canada. While...
READ MOREThis is the second installment in a series of articles on tackling systemic racism. You can read the first installment of “Inclusive Kitchen: Tackling Systemic Racism”, a Q&A with BLACK FOODIE founder, Ellen...
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