original

Linda Black Elk and the fight for food sovereignty

Caeli MazaraAugust 14, 2020

Linda Black Elk is an Indigenous ethnobotanist, an educator, a forager, a gardener, a mother, and an activist. She is also an ardent advocate for food sovereig... Read More...

The Essence of Traditional Diets and Sustainability

Brianna PoirierAugust 6, 2020

Sustainable diets advance environmental and economic stability by encouraging consumption of low-impact and accessible foods. Even more importantly, sustainable diets promote autonomy and help preserve tradition.... Read More...

It’s National Pollinator Week — here are four ways chefs and restaurateurs can support bee health

Caeli MazaraJune 26, 2020

We're well into bee season, and this week is National Pollinator Week in Canada, celebrating the role of pollinators in Canada's ecosystems and food production,... Read More...

Tawâw Author Shane Chartrand on Sustainability and the Intersection Between Food and Culture

Caeli MazaraJune 21, 2020

"I decided it wouldn't just be a cookbook. It would be a story." Four years of love went into the creation of chef Shane Chartrand's cookbook, but the journey ... Read More...

A Teachable Moment: Chefs Offer Up a Lesson in Giving Back

Arden Jobling-HeyJune 21, 2020

In times of crisis, some of the biggest lessons take place outside the classroom. In April, Food Banks Canada announced a 20 per cent increase in demand, no ... Read More...

Leading Edge Ideas: Tipping the Iceberg

Stacey NewmanJune 11, 2020

Part One in our profile on 32 Degrees Claire Lamont and Peter Drummond of 32 Degrees. Photo by Stacey Newman. 32 Degrees Fahrenheit is the freezing point... Read More...

Take Back the Tray: Institutional Foodservice is Failing, but It’s Possible to Save It

Caeli MazaraJune 8, 2020

I caught up with Joshna Maharaj, author of the newly-released Take Back the Tray: Revolutionizing Food in Hospitals, Schools, and Other Institutions. A self-pro... Read More...

Canadian Chefs Take to the Internet to Keep Cooking

Caeli MazaraJune 1, 2020

As the weeks of nationwide lockdown drag on, Canada's chefs are taking to the internet to share their knowledge, keep their skills sharp, bring in some extra in... Read More...

Be spicy—drink Kashmiri ‘pink’ chai!

Stacey NewmanMay 26, 2020

Chai means ‘tea’ “History and Etymology for chai: Turkish çay & Russian, Persian, Hindi, & Urdu chay tea” – Merriam-Webster Diversity, inclusion, an... Read More...

HOW-TO: 6 frustrating challenges to reopening a restaurant in the COVID-19 era

Gerad ColesMay 22, 2020

We are now at a turning point in the COVID-19 pandemic crisis, where measures taken to flatten the curve are starting to demonstrate that they’re working. Gover... Read More...

Ocean-Friendly Seafood Choices to Bring into the Kitchen

Caeli MazaraMay 22, 2020

The Ocean Wise Seafood program has compiled an updated list of recommended seafood choices based on their four criteria of sustainability: That the populat... Read More...

The Big Sort: How to Better Manage your Restaurant’s Waste

Caeli MazaraMay 14, 2020

It’s no secret that some of the country’s biggest food chains have come under fire in recent years for sloppy or misleading waste management. While countries li... Read More...

Food + Beverage

How gastronomy tourism evolved into international identity and cultural diplomacy

Seasonal Menus & Deep Rhythms: Blending Holistic Eating, Local Markets & the Wisdom of Wintering

From storm to groundswell, the journey of biodynamic agriculture

Issues & Advocacy

Canada’s food sovereignty depends on better jobs for farmworkers

Seasonal Menus & Deep Rhythms: Blending Holistic Eating, Local Markets & the Wisdom of Wintering

Crop diversification is crucial to Canadian resilience in a changing world

Business

Canada’s food sovereignty depends on better jobs for farmworkers

A Stage, a Legacy, a Future: a new Canadian Centre for Food, Wine + Tourism

Seasonal Menus & Deep Rhythms: Blending Holistic Eating, Local Markets & the Wisdom of Wintering

People

How gastronomy tourism evolved into international identity and cultural diplomacy

From storm to groundswell, the journey of biodynamic agriculture

6 sustainability ideas that have gone mainstream in Canada: FCM

Linda Black Elk and the fight for food sovereignty

The Essence of Traditional Diets and Sustainability

It’s National Pollinator Week — here are four ways chefs and restaurateurs can support bee health

Tawâw Author Shane Chartrand on Sustainability and the Intersection Between Food and Culture

A Teachable Moment: Chefs Offer Up a Lesson in Giving Back

Leading Edge Ideas: Tipping the Iceberg

Take Back the Tray: Institutional Foodservice is Failing, but It’s Possible to Save It

Canadian Chefs Take to the Internet to Keep Cooking

Be spicy—drink Kashmiri ‘pink’ chai!

HOW-TO: 6 frustrating challenges to reopening a restaurant in the COVID-19 era

Ocean-Friendly Seafood Choices to Bring into the Kitchen

The Big Sort: How to Better Manage your Restaurant’s Waste