How chef Imrun Texeira advocates for mental health in restaurants
As an ambassador for The Burnt Chef Project, he aims to tackle industry-wide stigmas.
Chef Joshna Maharaj is revolutionizing our food systems
Why she advocates for better nutrition in hospitals and on campuses— and how she turned it into a reality.
How Cheyenne Sundance makes urban farming more equitable
Through an ecological farm and agricultural non-profit, she allows for a new generation of farmers to emerge.
Behind Perch restaurant’s holistic approach to sustainability
At this Ottawa restaurant, sustainability is a multi-faceted mindset that’s at the forefront of every decision.
Beekeeper Marko Čilić makes award-winning honey-infused spirits
The Calgarian is fostering community across the country, one hive at a time.
Bonton and Company’s fresh approach to local Yukon ingredients
Owner Shelby Jordan talks about how the award-wining restaurant got started and her guiding principles as a butcher.
MasterChef New Zealand winner Nadia Lim embraces farm life
Alongside her husband, they operate a farm committed to regenerative and ethical farming practices.
Chef Ned Bell shares tips for sustainable cooking on a budget
For this B.C. chef, food and sustainability are intrinsically linked.
How chef Simon Rogan turned a U.K village into a foodie hotspot
The idyllic village of Cartmel, England is now a must-visit foodie destination thanks to chef Simon Rogan's Michelin-star restaurant L'Enclume.
6 Indigenous businesses foodies should know
Exploring the diverse world of Indigenous-made food, drinks and more.
A visit to Croatia’s Bibich winery is an incomparable gourmet experience
From seaside views to the perfect tasting menu, this winery has it all.
How Wabanaki Maple founder Jolene Johnson returned to her roots
The Neqotkuk entrepreneur is paving the way for female and Indigenous-owned businesses.
Get spicy with Canadian-made hot sauces
Look to Canadian small-batch makers for your next favourite hot sauce.
6 Canadian pandemic pop-ups that are here to stay
From pop-up to permanent.
Cream of the Crop: Canada’s top small-batch ice cream makers
The ice cream flavour game is changing thanks to boutique ice creameries across the country.
A tiny 150 sq. ft. kitchen gets a DIY budget makeover
How Desiree Nielsen transformed her 150 sq. ft. kitchen into a multi-use space where she could develop plant-based recipes, film reels and
