Mark Trealout and I begin our conversation by discussing milk. We think about milk after it has been pasteurized and wonder how vitamins are reintroduced to fortify it. Mark asks me where I think vitamin supplements come from and what I think a large amount of Vitamin D looks like. I...

Located north of Fergus, Ontario, Best Baa is a small family run operation that makes cheese, yogurt and ice cream from sheep’s milk.  Elisabeth Bzikot is the matriarch and cheese maker at Best Baa. She was a farmer all her life and within the last decade has pursued the art of processing...

Chef John Placko, who founded and teaches at Toronto’s Modern Culinary Academy, is bringing his passion for new ways of cooking into the kitchens of forward looking chefs and home cooks with his new line of ingredients, Powder For Texture. Until Placko launched Powder For Texture,...

Ruth Klahsen is the founder of Monforte Dairy. She is a pioneer, a veteran chef, an entrepreneur, a mother, and a cheese maven. Ask anyone in the Southern Ontario food community that knows Ruth and they will tell you that she is a force of nature, a woman on a mission, an inspiration. After...

Elaine Atlin and her daughter Stacey call themselves foodies. They give true meaning to a term that is thrown around quite a bit. Their passion and knowledge of fresh, local quality food is extensive. Elaine and Stacey have dedicated their lives to learning about farm fresh products and...

Meet Stephen Alexander. His father was a butcher and his father’s father was a butcher. Stephen is a butcher too. Born and raised in Victoria, Australia, Stephen has been around meat since birth. He came to Canada over 20 years ago, and opened up Cumbrae’s, a butcher shop on Church Street...

What about fish? is the question Dan Donovan asked his wife Kristin about three years ago. He was proposing a business idea that would supply local and sustainably caught fish in Toronto. At first, Kristin was reluctant. However, after numerous negative experiences attempting to buy fish in...

Ever think of leaving your job to travel and find yourself? As cliche as it sounds, this is what Paul Sawtell and his partner Grace Mandarano did. Dissatisfied with their jobs in the pharmaceutical business, the couple went on an extended trip to Asia in search of something more meaningful....

Cooking with wild ingredients is a popular trend that many terroir-obsessed chefs in Toronto have caught on to. Although these chefs would love to go out and forage their own wild ingredients, there are only 24 hours in a day. So, they depend on Marc Eber, founder of Marc’s Mushrooms...