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Quince evokes mystery and magic as heat turns the fruit from woody to luscious.
Post, October 20, 2021.
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?
Taste Cooking. Nov 2018. Joe Beef is Cooking for the End of the World.
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.
Grub by Eating Niagara. January 2018. Meals Made for Chefs.
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
Metro News Canada. April 2017. Sexism in the Kitchen.
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.
Western Alumni Gazette. January 2017. Still-life reinvention.
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.
Toronto Metro News. Nov 16, 2016. A Touch of Trinidad.
Edible Toronto. Fall 2016. Batch.
Eater. Aug 2016. A Name You Should Know: Eugénie Brazier.
Food & Drink. Winter 2016. Flour Power.
The Vine 15th Anniversary Catalogue. April 2015. Barriers to Belonging.
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