Canada IS food and the world is richer for it. Everyone can ‘Shine a Light on Canadian cuisine’ on August 1, 2020.
The story of Canadian canola is one of politics, creative farmers, tempura, collaboration and some science superheroes.
The McGrath family’s venture into the hog business has been a way to grow the farm, produce more food, and create jobs for the local community.
The science of crop production is called agronomy. These professionals help farmers fight challenges like insects, weeds and diseases.
Farming often means doing many things at once. Historically, this was the main reason two or more generations of a family would work together.
At a time when consumers and ranchers have more questions about beef production than ever, The Livestock & Forage Centre of Excellence is finding answers.
Farmers and brewers save money, keep organic waste out of the landfill, and produce two valuable food products from one ingredient.
This food bank is changing the food landscape. AquaGrow Farms uses aquaponics, a form of agriculture that combines aquaculture and hydroponics.
Chantelle Donahue has had a first-hand look at the country’s food chain. As well as being a farmer, Chantelle is a vice president and commercial leader for Cargill.
The Keets raise broiler chickens, which are those raised for meat (versus layer chickens, which produce eggs) Find out more about their daily activities.
Meet Alex Sawatzky, an interdisciplinary artist and designer in Guelph, Ontario.
Meet Patricia Chuey, a Canadian dietitian renowned for her work in food and nutrition communications and Canadian Food Focus contributor.
Meet Rosie Schwartz, a consulting dietitian and award-winning nutrition writer and author.
Meet Carol Harrison, a Canadian dietitian who is passionate about making healthy eating simple for busy families
Meet Lucia Weiler, dietitian and home economist that promotes great food for health and wellness.
Meet Michelle Jaelin, the Nutrition Artist, a dietitian who uses her art education to present nutrition science in an understandable way.
Meet Chef Darren Craddock , he received his classical culinary training in England with Michelin rated chef Kevin Cape at The Bell Inn at Aston Clinton.
Meet Andrew Campbell, a farmer, award-winning communicator and passionate farm advocate.
Meet Andrea D’Ambrosio, a dietitian and communicator of science based information to educate and encourage others.
Meet Amanda Bibeau, a blogger, food writer creating affordable and accessible recipes.