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.
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.
Behind Kebaonish, an Indigenous and woman-led drink company
Located on Tyendinaga Mohawk Territory in Ontario, Kebaonish brings meaning and community to every brew.
Canadian chef Jessica Rosval uplifts women through cooking
Whether she's at her not-for-profit restaurant or in Michelin-starred kitchens, Rosval is leading with care.
Chef Ned Bell shares tips for sustainable cooking on a budget
For this B.C. chef, food and sustainability are intrinsically linked.
How Wabanaki Maple founder Jolene Johnson returned to her roots
The Neqotkuk entrepreneur is paving the way for female and Indigenous-owned businesses.
Suzanne Barr changes the food industry through art and activism
The chef and restauranteur talks advocacy and the stories in her cookbook-memoir hybrid, "My Ackee Tree."
