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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Here we take a look at the fastest-growing ingredients found on Canadian kids menus over the latest year-over-year period. As an ingredient, pork increased 31.3% on kids menus in a yearlong period. Pulled...
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The Convenience Food battle is alive and well By Sylvain Charlebois “Given that convenience seems to have more currency than ever before, two worlds are currently colliding in the ready-to-eat space at grocery...
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There are arguably only three activities that engage all five of our senses, and cooking and eating are two of them. Restaurants provide a feast for the senses. From a steaming bowl of...
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Here we take a look at the fastest-growing flavours found in pizza on Canadian menus over the latest year-over-year period. A few cheeses make the list, including provolone and fresh mozzarella. These mild,...
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“Any innovation has to be a global innovation customized to regions and customers, the internet of things is happening anywhere. Connectivity is global, touching the lives of people all over the world.” Ilham...
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By Shawn Goldberg Matt Jones’ career in whisky began at a tender age. “Teething,” he says smiling from cheek to cheek. “My parents would put whisky on my gums to calm me down.” The...
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We’re all in the same industry boat. Influencers like Trevor Lui show us how to help one another stay afloat—together—in turbulent waters. By Stacey Newman If there is a person who embodies the...
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