by Liz Campbell
on March 27, 2013
In the heart of the spectacular Blue Ridge Mountains, this valley was a hub of...(More)
by Eric Emin Wood
on February 6, 2013
So it’s perhaps fitting that Ryo Ozawa, the executive chef at EDO...(More)
by Shawn Star
on September 7, 2012
After working with not-for-profit group African Food Basket for six years, Zorzella took what he learned with the affordable food charity and followed its model to launch his own backyard garden program in the...(More)
by Ann Ruppenstein
on July 4, 2012
On opening day, Neil Dominey Hohn had to shut down his new East Coast-style donair shop earlier than anticipated.
“We had 50 pounds of meat prepared and we sold out by 6 o’clock,” he says. “I figured I’d have enough for the next day to start at least, but we had to close the door...(More)
“We had 50 pounds of meat prepared and we sold out by 6 o’clock,” he says. “I figured I’d have enough for the next day to start at least, but we had to close the door...(More)
by Shawn Star
on July 3, 2012
Produce in South Riverdale was selling like hotcakes at the neighbourhood’s new Good Food Market.
Run by the Riverdale Food Working Group, a non-profit organization community members and non-profit organizations, the market was created to make affordable produce accessible to the...(More)
Run by the Riverdale Food Working Group, a non-profit organization community members and non-profit organizations, the market was created to make affordable produce accessible to the...(More)
by Josh Matlow
on June 14, 2012
Over the past decade there has been an increasing desire to eat healthier, locally-grown food and to create a sustainable communities.
A recent national study found 92 percent of shoppers say buying directly from a farmer is important to them. From knocking on doors in Ward 22 during...(More)
A recent national study found 92 percent of shoppers say buying directly from a farmer is important to them. From knocking on doors in Ward 22 during...(More)
by Ann Ruppenstein
on June 14, 2012
When her son was born, Victoria Fodor started preparing large batches of food to freeze to ensure they’d have nutritious meals ready to eat whenever her schedule was too hectic.
“I’m the kind of person that can walk into a restaurant, taste something and go home and make it and not...(More)
“I’m the kind of person that can walk into a restaurant, taste something and go home and make it and not...(More)
by Shawn Star
on April 16, 2012
Some people will go to grate lengths for a world record — no matter how cheesy.
Just ask Rob Tremblett, who runs the Bayview Valu-Mart. On March 24, along with other Loblaw-affiliated grocery stores across the province, his store took part in an attempt to break the Guinness Book of...(More)
Just ask Rob Tremblett, who runs the Bayview Valu-Mart. On March 24, along with other Loblaw-affiliated grocery stores across the province, his store took part in an attempt to break the Guinness Book of...(More)
by Omar Mosleh
on March 9, 2012
La Natura Fine Foods isn’t the type of product that you can find in any old health food store in Forest Hill — far from it.
In fact, the product line’s co-founder, Vikas Sharma, takes pride in the product being available only at one fine food store in each neighbourhood.
(More)
In fact, the product line’s co-founder, Vikas Sharma, takes pride in the product being available only at one fine food store in each neighbourhood.
by Ann Ruppenstein
on March 7, 2012
Growing up in China, Ian Wu remembers the days his fisherman father would bring home fresh fish.
“When I was a child I ate a lot of seafood,” he says. “My father would bring back the fish and then we cooked it right away and it tasted so good.”
Since moving to Toronto...(More)
“When I was a child I ate a lot of seafood,” he says. “My father would bring back the fish and then we cooked it right away and it tasted so good.”
Since moving to Toronto...(More)
by Ann Ruppenstein
on March 6, 2012
While spending summers bartending in Muskoka, Geoff Hopgood would break into the resort’s kitchen late at night to make onion rings from scratch.
“I was more interested in what was going on in the kitchen,” he says, adding he used to test out Food Network recipes. “I think that...(More)
“I was more interested in what was going on in the kitchen,” he says, adding he used to test out Food Network recipes. “I think that...(More)
by Ann Ruppenstein
on February 22, 2012
When Marie Crawford first opened Pulp Kitchen she didn’t advertise the fact it was a vegetarian restaurant.
“I wanted people to eat healthier and I didn’t want them to stop at the door going ‘well I’m not vegetarian,’ so we actually had that under wraps a bit,” she says....(More)
“I wanted people to eat healthier and I didn’t want them to stop at the door going ‘well I’m not vegetarian,’ so we actually had that under wraps a bit,” she says....(More)
by Omar Mosleh
on February 22, 2012
Fans of The Real Jerk restaurant can look forward to the establishment continuing to serve up jerk chicken and rotis in South Riverdale — at least temporarily.
The Queen Street and Broadview Avenue restaurant, known for the bright, smiling sun mural on its southeast corner, received...(More)
The Queen Street and Broadview Avenue restaurant, known for the bright, smiling sun mural on its southeast corner, received...(More)
by Meagan Bowden
on February 15, 2012
Shant Mardirosian believes he’s created a burger fit for a higher power.
“The Burger’s Priest exists to make a burger that if God became human, he’d eat and be pleased,” says Mardirosian, who studied at Tyndale University to become a minister.
The Burger’s Priest,...(More)
“The Burger’s Priest exists to make a burger that if God became human, he’d eat and be pleased,” says Mardirosian, who studied at Tyndale University to become a minister.
The Burger’s Priest,...(More)
by Ann Ruppenstein
on January 18, 2012
Jean-Pierre Challet’s work schedule is causing the chef to seek some afternoon shut-eye.
Challet divides his time working evenings at Ici Bistro, his west-end restaurant where he prepares catered dinners and events with Jennifer Decorte, and working the morning shift at Le Matin, a...(More)
Challet divides his time working evenings at Ici Bistro, his west-end restaurant where he prepares catered dinners and events with Jennifer Decorte, and working the morning shift at Le Matin, a...(More)
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