With hundreds of world-class wineries, and increasingly home to a number of Canada’s best chefs, the Okanagan Valley is a top global food and wine destination. It’s also now host to the Okanagan Food & Wine Writers Workshop, based out of Penticton, British Columbia, a two-and-a-half-day workshop with professional development seminars open to writers of all levels. From September 16 to 19, 2010, food and wine writers and editors from Canada and the US will gather to eat, sip, nosh and talk about the hottest topics in the world of …

There’s a stereotype that all the excitement in the Canadian food sector lies in a few locales.  That’s wrong – there are delights to be found across the country and  good things are cooking in Manitoba — or are being served up in their raw, marvelous, unprocessed glory.
Here’s a quick rundown of some of the exciting and interesting finds from Manitoba:
Cold Pressed Prairie Oils
We’ve all seen cold pressed canola oil.  How about cold pressed flax, sunflower and  hemp for salad dressings, dips, or finishing oils.  Grown locally, and …

For many children summer camp meant hiking, canoeing, scraped knees and adventures. The postcards home were scribbled out of guilt and only when rained forced us indoors .
But the Northwest Culinary Academy of Vancouver’s Summer Camp sends kids into the kitchen not the woods — rain or shine. Under the tutelage of Chef Barbara Finley, young would-be chefs  learn to navigate a kitchen, prepare meals and plan a healthy menu.
Parents might imagine their children returning home with expanded palates and able to help prepare dinner, but what did the kids …

Judith Lane is a Vancouver-based wine, food, and travel writer who contributes regularly to the Georgia Straight, Taste, BC Restaurant News, Flavours, Vines, and gremolata.com who will go almost anywhere for a good story and a glass of wine. She’s also an in-demand judge for wine, food, and cocktail competitions, including the several at the annual Vancouver Playhouse International Wine Festival.
What’s your weakness? Dessert or mains?
Mains. Anything savoury. Right now spatchcocked lemon chicken is a favourite as is mérquen rubbed grilled chicken.
Who or what got you interested in food?
An aunt …

Stefan Zauner started his culinary journey by attending the Schloss Hofen Culinary Arts School in Lochau, Austria. Upon graduation he began his career working in world-class facilities in Austria, Switzerland, and Bermuda.
In 1989, after moving to Canada, Stefan began working at the award winning Post Hotel Relais & Chateaux in Lake Louise, Alberta.
The majority of the past decade Stefan has been working in Toronto’s finest hotels including the Sutton Place Hotel, The Westin Harbour Castle Hotel and Conference Center and The Delta Chelsea Hotel.
In the spring of 2006, Stefan moved …

Jennifer Cockrall-King splits her time between Edmonton, Alberta, and Naramata, BC in the Okanagan where she eats, drinks, writes and teaches food writing courses. Her articles have appeared in Canadian Geographic, Maclean’s, the National Post, Chicago Sun-Times, Slow Canada, Homemaker’s and on CBC Radio among others. She posts them on-line at her website, when she manages to find a few spare moments. She is also the co-founder and the co-publisher of The Edible Prairie Journal, a print publication which began in 2004 and now continues on-line at www.edibleprairie.ca.
What’s your weakness? …

Rose Murray, an internationally published food writer, cookbook author, broadcaster and teacher. For more than three decades, she has appeared widely in magazines and newspapers such as Canadian Living and The Globe & Mail.
Rose lives in Cambridge, Ontario and is resident cook on Kitchener CTV’s Noon News. Author of ten cookbooks, her most recent is A Taste of Canada: A Culinary Journey.
What’s your weakness? Dessert or mains?
Mains.
Who or what got you interested in food?
I guess the first person was my mother on the farm, then Monda Rosenberg got …

Barbara Barnes is a freelance home economist living in Edmonton, AB. and sailing out of Sidney BC. She is the former manager of the ATCO Blue Flame Kitchen, the last gas utility home service department in North America, and has written over 20 cookbooks under their banner. She has just completed her last two cookbooks for the “Kitchen”. She continues to write columns for the Calgary Herald and is featured in bi-monthly food segments on the CTV Edmonton Noon news. She is a frequent contributor to the galley column in …

Live in the Guelph area and love pork? The University of Guelph, Ontario Pork, the Ontario Farm Animal Council (OFAC) and others, are hosting a barbecue in support of the pork industry. Pork sandwiches, salads, ice cream and beverages will be for sale. Proceeds will benefit OFAC’s public education efforts and AGCare (Agricultural Groups Concerned About Resources and the Environment). President Alastair Summerlee and Anita Stewart will be among the “celebrity chefs.”
Wednesday, May 27th, 2009
11:30 a.m. to 1:30 p.m.
University of Guelph
Ontario AgriCentre Patio, 100 Stone Road West
The event also includes …

Karl Wells is a food writer and restaurant reviewer with The Telegram in St. John’s Newfoundland. He has hosted and produced many television food segments for CBC in the past two decades and currently hosts the popular Rogers TV programme, One Chef One Critic, seen throughout his home province. In addition to judging many culinary competitions, such as the upcoming Gold Medal Plates in St. John’s, Karl has served for many years as enRoute Magazine’s Best New Restaurants’ Newfoundland panelist.
What’s your weakness? Dessert or mains?
Mains. I love high flavoured braised …