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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As an entry-level home cook, I can appreciate a Michelin-starred chef’s cookbook, but I will never ever cook from one. I may purchase it to look at the pictures, but I can guarantee...
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Jordan’s first interaction with cooking came at the age of 7. He remembers his teacher assigning a rather interesting project; to make something by himself, present his creation to an audience, and describe...
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Even if you’re unfamiliar with the name Kurt Zdesar, you’re probably familiar with his work. Restaurateur Extraordinaire Kurt Zdesar is the heart and brain behind internationally recognized restaurants brands such as Nobu, Ping...
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As we work towards a more sustainable future, it’s important as chefs or owners to play a part in educating consumers, and educating ourselves. Customers may be unfamiliar with the term ‘biodynamic wine’,...
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Here we look at the fastest-growing vegetables in entrees on Canadian menus over the latest year-over-year period. By a significant margin, poblano grew the most, up 40.0%. With almost a third of consumers...
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Canada’s diverse culinary landscape sets the perfect scene for travellers to explore the country through food, offering memorable experiences and culturally rich dishes that tell a story about the nation. In the rapidly...
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Photo Credit: Ash Nayler Photography This past May, the Terroir Symposium took place at The Carlu in Toronto with the theme of ‘Choices’. In the opening remarks, Chef Amanda Cohen of Dirt Candy...
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