Supernova Ballroom, located in Toronto’s financial district, is a cocktail lounge with a distinct 1970’s vibe, set in a building from the 1920s, that serves up drinks made with the 2020 consumer in...
READ MORETag: sustainability
Chef Philman George is known as ‘The Rhyming Chef’. True to the title, Chef Philman is known to kick a few bars while cooking up a storm in the kitchen. While many chefs...
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Jean-François Archambault was surrounded by a love and respect food from a young age. He says that after school, while most kids would hurry home to enjoy playing outside, he would hurry home...
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These days, sustainability is not simply a basic idea for foodservice operators to apply to their daily practice, but rather a multi-layered concept, addressing not only climate and environmental concerns, but also longevity...
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Iain Griffiths started bartending in Brisbane when he was just 18 years old and from creating his very first cocktail which he admits, “probably wasn’t great”, he went on to co-develop two of...
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Its fitting that the punk aesthetic would be such an integral part of Trash Tiki – the anti-waste, “sustainable” cocktail movement started by Kelsey Ramage with partner Iain Griffiths. From the slogan –...
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The first restaurants in 18th-century Paris, were most likely a basic affair. No Instagrammable wall murals, no mixology or molecular cooking. The rise of these now commonplace restaurant features is an example of...
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Ruvarashe Chinyemba, also known as Ruva, is someone whose life was changed thanks to chocolate. “It’s a bit of a romantic story,” she says laughing. Originally from Zimbabwe, Ruva applied for a scholarship...
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Out of many late-night conversations and increasing frustration around the waste created by cocktail-making, the unique anti-waste punk initiative—Trash Tiki—was born. December 2016, in the back room of Harvard & Stone, two...
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Over the past decade, York University has invested in programming that’s led to significant achievements in a number of key areas, including energy conservation, waste management, food and transportation. This eco-conscious commitment first...
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