2023

Eater. September 21, 2023. As Temperatures Rise, Bakers Feel the Burn.

Washington Post. May 17, 2023. A new Iranian cookbook puts the spotlight on yogurt and whey.

Washington Post. January 30, 2023. Acclaimed Chef Iliana Regan finds a sense of belonging in the forest.

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2022 - 2015

Eater. May 17, 2022. The Numbers Driving New Cookbook Deals.

Washington Post. May 10, 2022. This honey digestive biscuit recipe lets you enjoy tea time any time.

Stray magazine - The Green O. May 3, 2022. The Giving Trees.

Chatelaine. Feb 23 2022. The Discount Produce Shelf Is Where Some Of My Best Meals Start.

Washington Post. October 20, 2021. Quince evokes mystery and magic as heat turns the fruit from woody to luscious.

The Globe and Mail. June 25, 2020. Chefs on Canada’s Top 100 Restaurant list are challenging its structure and relevance in response to Black Lives Matter.

Heated for Medium by Mark Bittman. Dec 2019. Bigger is not always better when it comes to apples.

Globe and Mail. October 2019. Friendsgiving offers a modern take on a traditional holiday.

The Art of Eating. August 2019. Unmixed Fruit (Five Seasons of Jam).

Washington Post. August 2019. How acclaimed Chicago chef Iliana Regan found her bliss in the woods.

Eater. March 2019. How to Sell Cookbooks in the Age of Amazon.

Civil Eats. Feb 2019. Can Heritage Pork Scale Up?

The Globe and Mail. Nov 2018. Why aren't we eating more goat meat.

Taste Cooking. August 2018. Salt Fish and Cream Crackers on the Rock.

August 2018. Sift magazine. A Classic Canadian Sweet.

Globe and Mail. May 2018. The high art of pâté en croûte.

Taste Cooking. April 2018. Blue Collar Heroes, White Collar Crooks. (Ritz & Escoffier.)

Globe and Mail. March 2018. Why these chefs chose to set up restaurants on paths less travelled.

Eat North. March 2018. Cameron Stauch exposes Vietnamese flavours to vegetarians with new cookbook, Vegetarian Viet Nam.

Globe and Mail. March 2018. Toronto's female Thai chefs serve up a new paradigm.

Eat North. January 2018. In sexual harassment cases, female cooks and servers need a more steely approach.

The Globe and Mail. Oct 2017. A Table Set by Judy Chicago.

CBC Canada 2017. Oct 2017. Why Saskatoon's young food scene is a Wild West of possibility

The Globe and Mail. Oct 2017. Dropping bombes on the status quo.

CBC Canada 2017. August 2017. A grandmother's journal.

U of T Magazine. Spring 2017. Greg Bolton, Creative Director at Jam3

The Globe and Mail. April 2017. Culinary events need to make room at the table for female chefs.

CBC Canada 2017. March 2017. This restaurateur wants Canadians to eat 'garbage.'

UBC's Trek Magazine. February 2017. The People's Parliament.

Edible Toronto. Winter 2017. Milkweed.

TVO's The Food Chain. January 2017. The New Wheat Movement.

Eater. January 2017. The Most Important Restaurant Tool is a $3 Piece of Metal.

Bakers Journal. Dec 2016. Whole Hearted.

Edible Toronto. Fall 2016. Batch.

Eater. Aug 2016. A Name You Should Know: Eugénie Brazier.

Food & Drink. Winter 2016. Flour Power.

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