Following the Jola traditions of Gambia, and made possible by the region’s warming climate, Nfamara Badjie is cultivating rice in an unusual setting—and harvesting to the rhythm of the African drum.
‘In the Struggle’ Chronicles the Roots of California’s Food Justice Movement
"The focal point of book is the struggle against the negative effects of concentrated wealth and power that just happen to play out in the Central Valley in land, water, and the food system. The same dynamic is happening all over the world.
Plenty of East Coast delights beckon travellers as Newfoundland welcomes tourists back to its shores
“We are on the first plane to pop the Atlantic bubble when it opens up to the nation on Canada Day.” Traveling to St. John’s and Fogo Island, on the far east coast of North America.
Why Ken Meter Is on a Mission to Build Community Food Webs
Industrial farming drained wealth from rural America. In his new book, Meter says community food systems can repair the damage.
From cheese distributor to chef, members of restaurant industry reveal what life is like one year into COVID-19 pandemic
A sampling of voices from across the restaurant supply chain reveals how the pandemic has altered lives, laying bare both the inequities and strengths of the Canadian restaurant ecosystem.
“There are probably 600 or 700 small organic farms throughout the province that are highly resilient,” says Fortier. “If the whole [food] chain breaks – and I don’t think this is the last time that will happen – these farms are there to feed local villages. To me, this is a really good first step.”
A Food Lover's Trip to Ireland's Atlantic Coast
In the Burren region of County Clare, chefs, makers and foragers celebrate the ingredients that grow in their own backyard
Discoveries about God and Race in the Table
Mockett is stunned to suddenly see “the level of emotion and thought that has gone into the architecture of a world that enabled the taking of the land.”
An Intergenerational Juneteenth Gathering Shows How the Black Food Sovereignty Discussion has Shifted
Nearly two dozen Black farmers, chefs, and advocates came together last week to share stories of resistance, resilience, and the fight for land access.
Making Japan’s Favorite Comfort Food at Home, Sonoko Sakai Style
Imagine the delight of a country that had been closed to the outside world for more than two hundred years when confronted with wanton amounts of red meat, butter, ketchup and foreign spices.
Red Chef Revival’s Rich Francis on the Future of Indigenous Food in Canada
“Collaboration is key right now, and it’s just a matter of getting the rest of Canada on board to help us forge identities outside of racism and colonialism.”
Are Sake Labels the Ultimate “No-Entry” Sign to Foreigners?
The sake label conundrum. Beautiful, yes. But legible to all?
Canada's Best New Restaurant
For the second year in a row, I traveled across Canada to pick the country’s best new restaurants. Read about my number one pick, Quebec City’s Arvi, here.
Two Ways of Looking at The Terror: Infamy’s Finale
AMC’s series about the Japanese American internment ends with a message about the importance of remembering the past. But it forgets the historical horror at the heart of the show.
Investment in Regenerative Agriculture Connects the Dots Between Soil and Plate
The public and private sectors are rapidly picking up efforts to ramp up carbon farming.
One Writer’s 17-City Food Odyssey to Discover Canada’s Best New Restaurants
The Canada’s Best New Restaurants writer shares her notes from the road.
Is Grass-Fed Beef Really Better For The Planet? Here's The Science
“Some advocates say there is a way to eat meat that's better for the planet and better for the animals: grass-fed beef.”
Canada's Best New Restaurants: the 2019 Contenders
We flew Nancy Matsumoto from coast to coast to find the top new restaurants in the country. The methods are old-school: There’s a handy list of fake names for booking tables, and we won’t be swayed by freebies, since Air Canada enRoute always picks up the tab. The margin for error is pretty much non-existent: Restaurants get one shot to impress our discerning diner and then she’s gone.
Art and the Creation of a Resilient Japanese American Spirit
During the World War II incarceration of west coast Japanese Americans, countless artists found their lives shattered, shunted behind barbed wire. Some of them went on to achieve fame. As a group, they exerted an outsized influence on American art and design, yet rarely spoke of their incarceration experience.
How Do We Forge a Nationally Linked Regional Food System?
Glynwood shows us the way.