“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.”