How chef Imrun Texeira advocates for mental health in hospitality
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.
Behind Kebaonish, an Indigenous and woman-led drink company
Located on Tyendinaga Mohawk Territory in Ontario, Kebaonish brings meaning and community to every brew.
