When and why did you start your business? We started Paramount at the end of 2006, but incorporated in 2007. The business was actually close to bankruptcy when I bought it; I saw...
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We recently spoke to Liesbet Vandepoel, part of the Puratos team, to get a better understanding of the importance of sourdough and how sourdough can play a role in restaurant operations. Vandepoel, as...
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When I arrived in Canada at the age of 26, I came with a strong drive and desire to succeed. Like many others, I immigrated for the opportunity at a better life. I...
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Liesbet Vandepoel likes to think of a household’s sourdough as an extension of the family. Like a pet. Afterall, it is a living, ‘breathing’ organism you feed, grow and care for. So maybe...
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Aimée Wimbush-Bourque recently took home the Silver at the Taste Canada Awards, a celebration of Canada’s best cookbooks, for her latest book, ‘The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day’....
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About 30% of seafood products—like cod or salmon—across the world may be mislabelled, according to a recent review. The analysis showed that on average nearly a third of all fish products that were...
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Spring has settled over the country, and with it comes the first fruits and vegetables of the season. For restaurants with a seasonal menu, the reserves are running out, and the menu builders...
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Marianne Edward of Sheldon Creek Dairy shares her perspective on the next frontier of farming: storytelling About 98 per cent of Canadian farms are family businesses, many of them multi-generational and characterized by...
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Here we look at the fastest-growing ingredients in smoothies on Canadian menus over the latest two-year period. Leafy green vegetables are gaining swift momentum, with spinach and kale rising by 47.4% and 38.5%,...
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Jennie Wilson and Peter Tompkins are husband and wife as well as partners in running 11th mile in Fredericton, NB. As a chef-owned, 40-seat restaurant, 11th mile focuses on Maritime hospitality and modern...
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