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Freshly Milled
Freshly Milled
#EdibleTransparency: a simple hashtag with a big impact on the future of food that also serves as the ethos for Flourist, a Vancouver-based bakery, flour mill, coffee shop, pantry, and all around powerhouse.
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Rooted (Part 2): Flame & Smith
Features
Rooted (Part 2): Flame & Smith
A two-part video series exploring the people, their practices, the place and the part food plays in a post-pandemic world.
Down To The Bone
Down To The Bone
Whole ingredient cooking might just be the answer to monotonous meal prep.
Rooted (Part 1): Matron Fine Beer
Features
Rooted (Part 1): Matron Fine Beer
A two-part video series exploring the people, their practices, the place and the part food plays in a post-pandemic world.
Bite House
Bite House
In the heart of Cape Breton, located 350 km from the province’s capital of Halifax, you'll find yourself in the quaint little town of Big Baddeck where you're more likely to win the lottery than snag a reservation at this restaurant.
A Bread Affair
A Bread Affair
With decades of fad diets telling us that carbs are bad, bread has gotten a pretty bad rap.
Creating Change
Embracing It All
Creating Change
After nearly a decade of cooking at one of Canada’s trendiest boutique hotels, Chef Alexandra Feswick is embracing a new venture where creating change is at the heart of everything she does, and her ultimate definition of success. 
The Restaurant With No Menu
The Restaurant With No Menu
Run by chef Dylan Watson-Brawn, Ernst Berlin is the restaurant with no menu.
Sweet Sesame
It Takes Time
Sweet Sesame
Tahnini isn't just for hummus. There's a sweet secret to the sesame-based paste.
Finding Yourself Through Food
In My Opinion
Finding Yourself Through Food
The idea of belonging involves more than simply being acquainted with a group or groups of people.
From Sea to Table
From Sea to Table
From watching fishmongers unpack their daily catches in PEI, to perfecting her clam chowder, seafood has long been a part of Chef Charlotte’s life.
A Balanced Brew
It Takes Time
A Balanced Brew
To better understand the ancient and fascinating process of making beer, we spent a day with Adam and Brent Mills, co-founders of Four Winds Brewery.
Rooted (Part 2): Flame & Smith
Features
Rooted (Part 2): Flame & Smith
A two-part video series exploring the people, their practices, the place and the part food plays in a post-pandemic world.
Down To The Bone
Down To The Bone
Whole ingredient cooking might just be the answer to monotonous meal prep.
Rooted (Part 1): Matron Fine Beer
Features
Rooted (Part 1): Matron Fine Beer
A two-part video series exploring the people, their practices, the place and the part food plays in a post-pandemic world.
Bite House
Bite House
In the heart of Cape Breton, located 350 km from the province’s capital of Halifax, you'll find yourself in the quaint little town of Big Baddeck where you're more likely to win the lottery than snag a reservation at this restaurant.
A Bread Affair
A Bread Affair
With decades of fad diets telling us that carbs are bad, bread has gotten a pretty bad rap.
Creating Change
Embracing It All
Creating Change
After nearly a decade of cooking at one of Canada’s trendiest boutique hotels, Chef Alexandra Feswick is embracing a new venture where creating change is at the heart of everything she does, and her ultimate definition of success. 
The Restaurant With No Menu
The Restaurant With No Menu
Run by chef Dylan Watson-Brawn, Ernst Berlin is the restaurant with no menu.
Sweet Sesame
It Takes Time
Sweet Sesame
Tahnini isn't just for hummus. There's a sweet secret to the sesame-based paste.
Finding Yourself Through Food
In My Opinion
Finding Yourself Through Food
The idea of belonging involves more than simply being acquainted with a group or groups of people.
From Sea to Table
From Sea to Table
From watching fishmongers unpack their daily catches in PEI, to perfecting her clam chowder, seafood has long been a part of Chef Charlotte’s life.
A Balanced Brew
It Takes Time
A Balanced Brew
To better understand the ancient and fascinating process of making beer, we spent a day with Adam and Brent Mills, co-founders of Four Winds Brewery.
Freshly Milled
Features
Freshly Milled
#EdibleTransparency: a simple hashtag with a big impact on the future of food that also serves as the ethos for Flourist, a Vancouver-based bakery, flour mill, coffee shop, pantry, and all around powerhouse.
Controlling Chaos
Features
Controlling Chaos
Executive Chef and Partner of the Toronto-based restaurant iQ Food Co shares her recipe on how to keep it together, even when it feels like it’s falling apart.
Stuffed Cabbage Rolls
Stuffed Cabbage Rolls
A family recipe and local favourite at Fawn Over Market, Chef Alexandra Feswick’s newest endeavour.
Eggplant Parmesan
Eggplant Parmesan
Executive Chef Christine Flynn of iQ Food Co in Toronto says Eggplant Parmesan is just as delicious (and arguably even better) served cold the next day.
Sweet & Savoury Sourdough
Sweet & Savoury Sourdough
Chef Malcolm Campbell of Cabot in Cape Breton, N.S. takes us through one of his family's favourite sourdough recipes.
Not Your Lola's Adobo
Not Your Lola's Adobo
Les Sabilano of Toronto’s Lamesa dishes up his classic recipe so you can sit back, unwind, and indulge in every bit of nostalgia while it simmers on the stove.