Cuisine Canada Scene

Nominees for the 2011 Canadian Culinary Book Awards

The pressure is on! The twenty judges from across the country are now busy reading, evaluating, and testing the recipes from this year’s 82 entries in three categories. Their mission? To create a short list by August 1st. The Gold and Silver winners – along with the third award for the Canadian Culinary Landmarks Hall [...]

When Local and Homemade Go too Far

The Trend Toward Human Breast Milk for Adult Food By Dana McCauley I’m sorry. I have to do it. As much as I’m squicked out by this topic myself and as much as I know it may squick many of you out, today we are going to talk about the strange and perplexing emerging trend [...]

International Inspirations: Marinated Salmon

Cold Climate Cliches By Charmian Christie Inspiration often strikes where you least expect. A while ago, I attended the San Antonio New Food & Wine Festival. While I anticipated being impressed with the Texas barbeque — and I was — I never imagined one of the standout dishes of the Southern celebration would be a [...]

What’s Happening — April 2011

It’s a new month. Fresh starts. New projects. Exciting news? We’ll be posting the list of Canadian Culinary Book Award nominees soon. In the meantime, tell us what you’re up to this month — or even what you did last month. We’re flexible. Cooking demonstrations, workshops, publications, book signings, media appearances, website news, product launches… [...]

Member Q&A: Chef Craig Flinn

Chef Craig Flinn is chef/proprietor of Chives Canadian Bistro in Halifax, Nova Scotia. Craig is an advocate of using local ingredients, cooking seasonally, and of creating a friendly, casual dining experience in his restaurant. What’s your weakness? Dessert or mains? I am good at conceiving dessert dishes, but lack the practice to always do them [...]

Beating Procrastination

According to a recent MailChimp survey based on more than 9 BILLION emails, most of us read and answer work emails from home. If you’re a freelancer, as many food writers are, email alone threatens to eliminate the already blurry line between work and personal time. Add in smart phones, laptops and portable devices such [...]

What Can We Learn from Fat Vegans?

The Lesson We Can Learn from Fat Vegans By Dana McCauley I’ve recently added a part time job to my roster of responsibilities; during the month of February, my role as a judge on the new Global and Food Network TV show Recipe To Riches took me, my co-judges Laura Calder and  Tony Chapman, and [...]