Edible Ottawa • 7th June 2021

The Artery Community Roasters

Will Wells, a self-named coffee snob and owner of The Artery Community Roasters, is excited about their newly launched varieties. Including a much anticipated and relentlessly requested dark roast. There will also be two pink bourbon coffees on offer which he describes as tasting almost like frozen strawberries.

Edible Ottawa • 26th March 2021

Changing the World, One Worm at a Time.

Akil Mesiwala has a simple yet beautiful stack of cedar boxes in his home that house a most unusual pet. Inside “The Box of Life” he keeps between 1,000 and 2,000 red wiggler earthworms. Although Mesiwala feeds and cares for these pets and thinks of them affectionately, they are working animals. They have a very important job in his home with positive ramifications across the community.

Edible Vancouver & Wine Country • 2nd September 2020

Flora and Terroir

Upper Bench Winery and Creamery holds the best of both worlds. In an ideal pairing, winemaker Gavin Miller takes a minimalist approach to making bold-flavoured wines and cheesemaker Shana Miller makes artisanal handmade cheeses, after learning the craft from Poplar Grove's original cheesemaker, Sandra Chalmers.

Edible Vancouver & Wine Country • 7th July 2020

Concrete Ferments and Natural Bubbles

For an ancient craft, winemaking is now seeing a new crop of innovators entering the space and changing the way things have been done for centuries.

Edible Vancouver • 8th May 2020

Sweet N' Tart

Inside the mystery black box of ingredients presented to chefs competing in Canada’s Great Kitchen Party event was a curious-looking berry. Not every chef was able to identify the long knobbly dark-colored berries. That’s not surprising really, as they have maintained a low profile despite their amazing taste and nutritional benefits.

Edible Ottawa • 21st January 2020

Smoke It Low and Slow

When Mobeen Hussain Butt tries to pin down exactly when his appreciation for smoked barbecued meat began, he recalls a joyous family party held during Eid in Pakistan when he was just a small boy. As the sun set and the heat of the day receded, loved ones gathered to celebrate and feast together in the capital city of Islamabad. The smell of the charcoal and the heat from the barbecue are burned into his memory, as is the sweet taste of lamb skewers cooked on the flames.

Edible Ottawa • 21st April 2020

Traditional Miso, Canadian Flavors

From green beans in a miso sesame sauce and soboro don to miso corn muffins, the fermented bean paste adds depth and complexity to everyday dishes.

Edible Ottawa • 21st April 2020

A Country Boy in the Capital

Callaloo has proved to be so popular at the market that next season Burrell intends to buy a glass-doored freezer to sell it year-round. “To be jerk, it has to have that flavour. All the ingredients are from my farm, except one thing in there, it's a spice, that I get from Jamaica. That's what gives it that authentic smoky flavour,” he says.

Edible Vancouver & Wine Country • 21st April 2020

Tea: Farmed and Foraged

Early morning as the forest mist rises around Whistler, Isabelle Ranger, founder and owner of Namasthé Tea Co., and her partner Cédric Gervais, can be found talking to the plants.

The Conversationalist • 10th April 2020

In Canada, a female Indigenous chef popularizes local, pre-European cuisine

In northern British Columbia, a female chef draws on her native heritage and introduces diners to local, pre-European cuisine.

The Conversationalist • 13th March 2020

Nose to Tail With a Lady Butcher

With environmentally conscious, humane butchery, Hannah Miller stakes a position between factory farming and veganism. Picture a butcher and what do you see? Perhaps a burly mustachioed man swinging a meat cleaver into a carcass. Hacking away, smeared in blood, working in a quick and inelegant fashion. Heaving body parts up onto his thick shoulder and then slamming them down onto a cutting table.

Kitchn • 11th February 2020

I’ve Been Using HelloFresh for 18 Months — Here’s What I Think About It

My family chose to receive meals three nights per week, as we find that relieves the pressure of planning and grocery shopping, but still allows us some freedom to make our own meals a few times a week and go out or order takeout during the weekend. There are always lots of choices and we haven’t yet found a week where weren’t excited by at least three of the menu options.

Edible Ottawa • 14th October 2019

For the Love of Kale

Of the many dishes served that are beloved by the Quirky Carrot customers, here are two of their all-time favourites.

Marriott Bonvoy Traveler • 25th September 2019

Explore Canada's Niagara Wine Trail

Tour vineyards along the Niagara wine trail, enjoy and bring home a few bottles as a souvenir. Explore Niagara's vineyards with Marriott Bonvoy Traveler.

National Geographic • 22nd August 2017

Is La Tomatina a Waste of Food?

On the last Wednesday of August each year, the tiny town of Buñolâ, Spain, hosts the world's largest food fight: La Tomatina. It's a soggy, sweaty, crowded mess that since...

WestJet Magazine • 29th August 2019

Visit Britain's First and Only Tea Gardens at Tregothnan Estate

Bella Percy-Hughes picking tea leaves at the Tregothnan Estate, photograph by swns.com For most Brits, any problem can be solved with a nice cup of tea. But, the majority of the country’s tea leaves make a long journey from China or India before they reach those English teacups. That’s why the tea grown on the Tregothnan Estate is such a rare British treasure. Set on the banks of the River Fal, near Truro, Cornwall, the estate established the nation’s first tea gardens in 1999 and began produc

Postcards Magazine • 1st August 2019

Weekender: Walla Walla

This small Washington city punches above its weight in terms of wine and food making it an ideal weekend destination, finds Fiona Tapp.

Edible Ottawa • 7th July 2019

Local Flora

Spring is a special time on a flower farm. As buds bloom and the results of plantings months ago when the snow still covered the ground are suddenly revealed. It’s a series of experiments with awfully long gestations. The gardener must wait patiently to see which ones were successful. Sas Long, owner of design studio and flower farm, Floralora Flowers, understands this process. (pages 25-30)

The Daily Beast • 16th June 2019

Meet the Dangerously Beautiful Fish That Some Say Is Better Off Dead

It’s not very often that your supper is just too pretty to eat but when it comes to dining on lionfish, it’s almost a shame to kill it. The zebra-hued, monotone and curious-looking fish has large radial spikes that stretch beyond its body, protecting it from all around. Go too close and you’ll certainly know about it.

Edible Ottawa • 7th June 2019

Home Sweet Home

On a frosty night in October, a large black sow prepared for a familiar labour. She had done this before, but this time she had a cosy, clean stall and fresh straw. Most important of all, she had a coach.