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The protection of Canada’s biodiversity is one of our greatest opportunities as a nation. Canada’s Gene Bank, officially known as Plant Gene Resources Canada (PGRC) is based in Saskatoon. PGRC is the central repository for over 110,000 seed samples which include world base collections of barley and oats.
In spite of the restaurant’s Italian name…and it’s food voice, Chef Rob Gentile cooks more “Canadian” than most chefs in the nation. We first met out in the country near Stratford, Ontario one very cold winter’s day when he was
The name says a lot. Nicolette Novak, the owner and dream-meister of the Good Earth Cooking School has been one of the early adopters and on the forefront of the farm to table movement in Niagara, a region renowned for
It’s very apparent by merely reading the Simple Bistro menu that Chef Matthew Cowan gets it….and he gets Ontario. His family moved all over and he’s spent time living (and I’m sure tasting) in communities from Gananoque and Napanee to
This brand new restaurant, high over-looking the panorama of Niagara Falls, is a collaboration between three of our nation’s most respected culinary personages. For over three decades Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative
When Chef Donna Dooher and her life partner, Kevin Gallagher, opened Mildred’s Temple Kitchen, Toronto seemed to breathe a sigh of relief. Journalists and diners had been close to heart broken when Mildred Pierce, their wildly successful restaurant closed. Joanne
I laughed when I read the description of Toronto’s Scarpetta by owner/creator Scott Conant on his website. He calls it his first international ‘outpost’. Some outpost. It may be his first attempt to establish a Canadian presence but this modern,
There are few chefs in Canada who have been cooking locally as long or as well as Michael Potters. He was one of the pioneers of the dynamic food revolution in Prince Edward County and has now turned his sights
Originally a flat bread created by First Nations using ‘flour’ made from dried tubers or cattail spires, the early traders shared the Scot’s name for their wheat flour biscuits that were a staple in the earliest days of European settlement.
A FABULOUS FOOD DAY CANADA RESTAURANT! From the classic elegance of Auberge du Pommier, Chef Jason Bangerter has catapulted onto the front lines of Toronto’s dining scene at Luma, a restaurant located in the Bell TIFF Lightbox in the theatre
A Fabulous Food Day Canada Restaurant! **** Since it opened, Envers of Morriston has been a haven for fine dining in the Guelph, K-W, Kitchener area. (Envers of Morriston is centralized on the 401 highway just south of Guelph.)
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