The Oxford Dictionary defines the word “terroir” as “the complete natural environment in which a particular wine is produced, including factors such as the soil, topography and climate.” Stéphane Modat, chef at Restaurant...
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Initiatives within the foodservice industry create social and economic opportunities for Canadians. Finding a way to give back can be a huge undertaking or a small shift in the way your company does...
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Friday, December 1, 2017, was World AIDS Day. Canada-based Casey House is the world’s only hospital dedicated to treating those living with HIV/AIDS. The work of breaking the stigma around HIV/AIDS is an...
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Chef Alex Rad meets me at the door of the second-floor whisky room of his restaurant, Smoque N’ Bones. He shakes my hand, and together we walk to a table where we hunker...
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Canada is rapidly becoming a cashless society. What we want to do is make sure that we have the right terminals, the right support, and integration to the right restaurant management systems that...
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Nish Dish founder, Chef Johl Whiteduck Ringuette, always knew that the geographical history of the Anishnawbe people would be the guiding factor in finding the right location for his restaurant. After 12 years...
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Cowbell Brewing – a landmark destination for culinary tourism Twenty minutes from the water of Lake Huron, in Blyth, Ontario, the Sparling family has plans for a landmark destination brewery set to open...
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Tunngasugitsi IQALUNGNUT Angajuqqaaqarvik Nunavummi (Welcome to Iqaluit, Capital of Nunavut) The logistics of shipping, receiving and storing goods is an ongoing challenge in remote operations, especially with things like fresh produce. Having a...
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Elric Nielsen is fed up with hunger. As general manager of Sodexo Canada’s foodservice operations at Bow Valley College in Calgary, Elric has cooked up a number of ways to fight hunger in...
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Jesse Kupina knows how to throw a party like no other, and he’s using his mad skills to make a difference in Edmonton’s hospitality industry. As the co-owner of Two 12 Social Co.,...
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