Podcast: How does food policy affect food choices?
Bill Wirtz, Senior Policy Analyst at the Consumer Choice Centre discusses how policy changes can affect food choices.
Worried About Pesticide Residues in Oats and Breakfast Cereals?
All parents want what’s best for their children, and choosing foods that are safe and nutritious to eat is a top priority.
Eat Seasonally This Spring
Explore the difficulties of eating locally in spring. Find out how to navigate the limited availability of fresh ingredients.
Beef Roulade with Parsley Garlic Crust
This stuffed rolled roast is an easy way to serve up a Sunday dinner but just as tasty cold the next day in a sandwich for lunch.
Steak Baguette with Mushrooms and Onions
Try this delicious steak baguette recipe for a filling and flavourful supper sandwich that the whole family will love.
Food Insecurity: A Concern For Children’s Well-Being In Canada
Household food insecurity is at an all-time high based on analysis of the latest Statistics Canada data by University of Toronto researchers.
The Snack Story: A history of Canada’s favourite snack foods
Delve into the fascinating world of Canadian snack foods. Learn about the history and origins of these delicious treats loved by all.
Shopper’s Guide to Popular Fruits and Vegetables
We’re taking the opportunity to highlight the benefits of each of this year’s Dirty Dozen (DYK each one is grown in Canada?).
Podcast: What’s with all the different types of eggs?
In this podcast, we will break down the different options available and talk about egg nutrition with Registered Dietitian Rosie Schwartz.
Ingredient Spotlight: Dry Beans
Dry beans are a pulse crop rich in protein and fibre! Learn more about the varieties and how to cook them.
Food Labels: Helping You Make More Informed Food Decisions
Food labels are excellent tools to assist us with making informed choices about the foods and drinks we buy and consume.
Podcast: Can I eat meat as part of a balanced diet?
In this podcast, Registered Dietitian, Carol Harrison discusses how meat protein is structured differently than plant protein.
Meatloaf with Plant Power
Experience the ultimate flavour & nutritional boost with this Meatloaf with Plant Power recipe. Try it now!
3 Reasons to Add Lentils to Ground Meat
Uncover the amazing benefits of adding lentils to your ground meat with the help of Claire Tansey. It's easy and delicious.
Redefining “Local” Food: Benefits, Myths and Sustainability
The decision to ‘eat local’ is influenced by many factors: environmental concerns, the need for safe and healthy food, food security, food availability and much more.
All Cheese is Not Created Equal
When buying cheese, read the label and consider if you’re buying cheese for a specific purpose such as a protein alternative, a source of calcium, or for taste.
Bring Pasta Back to Your Plate
According to scientific research, when pasta made from semolina wheat is cooked properly, it has a very different effect on blood sugar levels than does white bread or sugar.
How We Ate in the 1940s
The ‘40s brought new prosperity to the country. Following a decade of depression and unemployment, jobs were suddenly plentiful, and the economy got a kick-start from industries of war.
How We Ate in the 1950s
The 1950s, know as the “boom years” or the “fat fifties,” were a prosperous time for many people, when safety, security and family values were priorities.
How We Ate in the 1960s
Although the ‘60s started out with some economic volatility, the latter part of this decade brought great innovation and improved productivity, leading to higher wages and a higher standard of living.