Health trends on Canadian menus
The foodservice industry is adapting to consumer demand for healthy, nutritious food. Ask a dozen people what healthy means, though, and you may get as many different answers. The wide variety of… The season’s best: For Johnny Rocco’s Italian Grill, every menu has a season
As a successful restaurant owner in Ontario’s wine region, Tony Visca knows that one of the biggest upsides of having a food-related business in Canada is the ever-changing seasons. In fact, learning… What “local” means: Understanding recent changes to Canadian food labelling
It is commonplace to see the terms “local” or “locally grown” being used to describe items on a restaurant menu or products on a grocery store shelf. But what exactly do those terms mean? Does “local” mean… The garden grow-up: how to grow herbs indoors for freshness and quality
Pretty much every chef has romantic visions of grazing a garden for fresh cuttings of their favourite herbs. However, working in a kitchen with no windows in concrete buildings within the middle of the… Closer to home: how local food programs support your community
Over the last several years, there has been a transition to quality over quantity when it comes to our food. However, with organic foods and foods without additives one obstacle has always been prevalent… | 
