We wanted to put a shout out for a friend of Cuisine Canada.  Jeff Stewart, and his Creepy Crawly Cooking Company will be one of the pitches on this Wednesday’s Dragon’s Den, 8pm, on CBC.  You can watch the show online on the Dragon’s Den Website anytime after Wednesday.
Jeff has really expanded his culinary repertoire, not just as a professor in the Hospitality and Tourism department at Niagara College, but also as the President of Creepy Crawly Cooking, a catering and educational company that focuses on consuming creepy crawly creatures.  They’ve been …

Food policy in Canada — it’s a bit of a daunting concept.  In Canada, we are blessed to have a bountiful food supply, very low food costs, and a vast variety to choose from.  But what is our policy about food?  We’ve got regulations about food safety, agricultural policy, and so on.  These are technical interpretations of food. Perhaps more importantly, how do we view food in our daily life, in our culture, and in our social responsibility towards each other — and interpret it all through national policies and programs?  Do we have a …

Anita Stewart’s Canada (HarperCollins, 2009)
Written by Anita Stewart
Reviewed by Karl Wells

Anita Stewart’s Canada documents an extraordinary culinary journey across Canada. It is an impressive book because its voice is that of someone who demonstrates a deep interest in Canadian food culture. The book’s attractive cover, featuring buttery brioche slathered with blackcurrant preserve, belies the breadth and depth of the book’s rich content. Stewart’s description of ice fishing in Gimli, Manitoba is riveting as she tells of fishing on a frozen lake covered in drifting snow at minus 25 degrees …

On Friday, November 6, 2009, Cuisine Canada and The University of Guelph hosted the 12th annual Canadian Culinary Book Awards at the Royal Winter Fair in Toronto, Ontario.
Some of Canada’s top food professionals, chosen as judges, spent the summer testing recipes and evaluating culinary books from more than 50 entered. The winners are:
Canadian Culinary Landmarks Hall of Fame
For the first time, in 2009, Cuisine Canada and The University of Guelph inaugurated a Hall of Fame award. The award is given to honour outstanding achievements in the field of culinary writing.
Culinary …

As a Home Economist and a Registered  Dietitian,  I am at times torn between loving food (and I mean ALL food – including the delicious crispy fat on a BBQ’d pork chop;  full fat Brie cheese with white crusty bread;  that yummy icing made out of sugar and lard on bakery cakes) and, well… being a Dietitian!
One  food that conflicts me is “seasoned” pork and chicken, which is not “seasoned” in the sense of having added spices or flavourings, as the name might suggest.  Instead, these products have been injected …

The shops are bursting with them.  Take a country drive, and you will see road side stand after road side stand.  Jack-o’-lantern pumpkins everywhere, and not a bite to eat.
Well, yes, you can eat them.  But why would you, when there are better choices for getting a really decent, and memorable eating pumpkin.
I was talking with Heather Lekx and Donald Bowyer, farmers at Ignatius Farm CSA in Guelph Ontario, and purveyors of pumpkins galore.  Their impression is that interest in pumpkins is split.  People either want a jack-o’-lantern, which usually …

The Canadian Culinary Book Awards promise lots of excitement on Friday, November 6th. But once the speeches are over and the reception food gobbled, things really start cooking. Literally.
We have a baker’s dozen of celebrity chefs lined up at the cooking stage. Some of Canada’s best known culinary stars will be sharing their secret ingredients while chef students from Liaison College, Georgian College, Stratford Chefs School and George Brown College prepare a signature dish.
As if that wasn’t enough? At each cooking presentation, six lucky people will win a place at …