Good news comes in threes. This month, three more Cuisine Canada members brought home awards.

Pat Crocker at the Herb Society of America Awards

The Herb Society of America honoured Pat Crocker who won the Gertrude B. Forester Award. This award goes to the author of a non-fiction book who not only demonstrated outstanding research skills but also inspired readers to “use and delight” in herbs. In response to her award, Crocker says, “Writing is solitary work. I write every day. I do it at all hours, in all seasons and always without really knowing who will read my words. This award is a bridge from the people I value most: my herbal, gardening and foodie peers. It links me to those who already know so much about the ‘helpful plants’. There will never be a thrill in my professional life to equal this.”

Sasha Chapman wins Silver

Meanwhile Sasha Chapman won Silver at the National Magazine Awards in the Columns category for her Toronto Life articles “The $250 Garnish”, “Allah Mode” and “Milk Bandits”. This is the third year running Chapman has been nominated and is her second silver.

Karl Wells wins the Sandy Sanderson Award

Food writer and restaurant reviewer, Karl Wells, won Canadian Culinary Federation’s prestigious Sandy Sanderson Award. This award recognizes outstanding contributions in promoting the profession of the chef and cook through print, visual or virtual media. Wells says, “Receiving this honour from the chefs of the Canadian Culinary Federation is a wonderful encouragement, because the CCF has great credibility. I’m very appreciative and will try my best to continue to produce work that’s worthy of the endorsement.”

Congratulations to all the winners.