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.
How We Ate in the 1970s
Although the 1970s dawned on the heels of a mostly inspiring decade, they started out in a less than pleasant way.
How We Ate in the 1980s
The ‘80s had a huge impact on the Canadian culinary experience, probably more than any other period in our history.
How Does Nutrition Support Mental Health?
Nutrition plays a role in supporting mental health and well-being. The foods we eat can directly impact brain structure, function and emotional well-being.
Uniquely Northern Foods Yukon Is Known For
From mushrooms that grow after a forest fire to foods infused with foraged goods, these flavours define Yukon cuisine.
Is Iron Deficiency More Common Than We Thought?
New Canadian research shows that rates of iron deficiency are even higher than previously reported.
Easy Veggie, Tuna and Barley Salad
This Easy Veggie, Tuna and Barley Salad pairs tuna with lots of colourful veggies and fibre-rich barley for a satisfying dinner or a packed-lunch option.
Taste-Driven Crop Development
Researchers at Ontario’s Vineland Research and Development Centre create new fruit varieties based on, and for, Canadian palates.
Podcast: How do you spot nutrition misinformation?
Registered dietitian, Erin MacGregor helps us understand what’s behind some of the marketing information we see online and in food packaging.
Podcast: Why do people fear their food?
Timothy Caulfield explains why there is a fear of food in today’s society. He points out how important it is to reflect on information before passing it on.
How Consumers Are Changing The Grocery Landscape
Discover how consumers are transforming the grocery landscape in response to stubborn inflationary trends.
Am I really hungry?
How do I know if I am really hungry?
Here are some tips to better recognize the signals that our body sends us.
Celebrating Indigenous Ingredients and Recipes
Indigenous chefs, bakers and cooks, share traditional ingredients by creating recipes that tell the story of the ingredients.
Adjusting Your Diet To Shift Work?
Many people working shift work struggle with food and nutrition. So how can you adapt your diet to shift work?
Is Soy Good For Our Health?
A common question or concern people have is whether the consumption of soy is safe. Let's look at what science is telling us.