Magazine

Feast Boxes: Indigenous culinary, feeding the marginalized

Ivy Knight
This campaign aims to support Indigenous families in need while also securing jobs in Indigenous culinary food services. It allows employees to keep working at the participating restaurants and establishments. This pandemic caused so many places to close their doors, and this is a way for us to bring back kitchen and support staff during the holidays.... Read More...

Food, Policy & Equality

Caeli Mazara
The foodservice industry has an opportunity to be a driver of change, and to shake the unsustainable practices that it is built upon. Tipping culture, says Taylor, is just another form of charity, and we know it doesn’t work. The lowest wage earners—who are more likely to identify as BIPOC—need to earn a sustainable wage, should have access to benefits, and should be offered pathways to increased opportunities. Migrant workers need their human rights valued and upheld, and need to be seen as part of the larger system they operate within.... Read More...

Tabassum Wyne is the Kashmiri Foodie

SUSTAIN Editorial
Tabassum Wyne grew up watching The Food Network. At that time, says Wyne, “I hardly saw any people of colour or visible Muslims.” She didn’t see women in particular with whom she could identify. This would later motivate her greatly in food, in Canadian politics, and in her life in general. ... Read More...