Canadian Food Stories

While many ingredients are incredibly regional, the versatility and history of the humble bean spans from coast to coast.

Stories about people going without food resonate especially with farmers, who look for ways to use their own production to help.

Six or seven times a year, about 90,000 freshly-hatched chicks are dropped off at the Martinka broiler chicken operation. The Martinka family has been in the chicken business for 15 years.

The Keddys started their now 800-acre farm in Nova Scotia’s Annapolis Valley over 40 years ago. Today, their son and his wife Katie manage the farm.

Evesque loves working with these birds and appreciates the opportunity to produce a product consumers want. Evesque produces 50,000 kilograms of chicken every few months.

Traditional pouding chômeur, was made with brown sugar, but now most makers use maple syrup which makes for an even more Quebecois classic Canadian dessert.

Cod is still king in the kitchen. Not only is it a versatile whitefish, but Newfoundlanders and Labradorians know how to make it taste darn good.

By sharing information about food production, “farmers and ranchers can engage with consumers who have questions about their food and how it gets to their plate.”