The world is Suzanne Barr’s oyster. From her native Toronto, she grew to become a fierce traveller and found herself working in amazing kitchens all around the world. After Hawaii, France, England, Spain, and...
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P.E.I. native Chef Charlotte Langley’s cooking is often referred to as “maritime chic”. Now pair this attribute with a clear obsession for champagne and oysters – if you know Bibs & Bubbs, you...
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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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In a recent survey conducted by Nielsen for the Tea and Herbal Association of Canada, findings showed that positive attitudes towards tea remain strong, with “relaxing” leading the list for positive health associations...
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The growing, production and retailing of two products are permitted today: dried cannabis for vaping and cannabis oil (mixed and diluted). In the future it is possible we’ll see more categories and classifications...
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Here we take a look at the overall fastest-growing sandwich ingredients on Canadian menus over the latest year-over-year period. The ingredient seeing the most growth on sandwiches is chorizo. Not only does this...
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I grew up flipping hamburgers at Webers Charcoal Broiled Hamburgers on Highway 11 north of Orillia, Ontario and I loved it. Flipping hamburgers is a term I still proudly use today. People use...
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Every year people say that “this is the year of rum.” If this is indeed the year of rum, it bears noting that we’ll be talking specifically about regional rums. Molasses grown in...
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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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