Many Salads, One Recipe

Having a basic recipe at your fingertips in the kitchen makes life so much easier. This 100% Canadian vinaigrette is one that lends itself to countless variations for your summer salads. Always begin with a natural sweetener to balance the acid – maple syrup, apple butter even a squirt of...

Setting Our Table Proudly! So you want to Shop Like A Canadian. Me, too.  For a whole lot of reasons. Local food is better for the planet and keeping our producers and processors in business and reviving the entire sector which, for a number of years, seemed to have been on life support is...

Canada IS Food!

From the boreal forest to the tundra; from the Prairie grasslands to Ontario’s Carolinian woodlands, Canada is stunningly rich with flora and fauna. Bio-diversity is our most valuable heritage. With 71,000 species which have been scientifically described and another estimated 69,000 species yet to...

The Good Food Innovation Winners 2018 !

2018 was a banner year!  Once again the bar has been raised by the chefs of Canada in the annual University of Guelph Good Food Innovation Awards. The calibre of this year’s menus was absolutely outstanding!  The depth and breath of our chefs’ commitment to the producers of Canada was...

The Art & Science of Homemade Ice Cream

Summertime and Ice Cream together so we thought it’d be fun to let readers learn from the master ice cream maker himself.  But first a little background. Dairy Processing Education at the Ontario Agricultural College, University of Guelph, has been part of our mandate for nearly 140 years....

Canada’s Original Cooking Vessel

Bentwood box cooking, as was found among the First Nations of coastal British Columbia, is Canada’s only indigenous cooking method.  From pre-history the boxes, skilfully made with planks of red cedar, were used for family meals or the most elaborate feasts.  Often ornately decorated and of many...

Easter Cheese & Food Traditions

Spring is springing…thank goodness.  Snow’s beginning to retreat and the rivers are opening.   Although Easter is early on the calendar this year, it’s never too early for Easter cheese. It’s the quintessential springtime dessert in many Mennonite homes, easy to make and...

Bannock and Canada’s First Peoples

With interest growing in the foods of Canada’s First Nations, let author Alison Bell guide you through her indepth research on the topic. “The term bannock stems from the Old English bannuc, meaning a morsel, and in many dictionaries it is defined as ‘traditionally Scottish’.  While a...

The Good Food Innovation Awards Jury 2017

We welcome the Jurors for this year’s University of Guelph / Food Day Canada Innovation Awards.  Like the so many of the 2016 restaurants and chefs, ours is a stellar line up of experienced food professionals; Chef/Professor Michael Allemeier from the Southern Alberta Institute of Technology...

The Epic C3 Journey

Food Day Canada’s most extreme feast was celebrated on board the ice breaker, MV Polar Prince, in Pangnirtung Fiord part of the Canada C3 project. Calgary Chef Paul Rogalski left his restaurant, Rouge, to fly north and board the re-commissioned icebreaker on what he now calls ‘an epic...