One day during my first hospital project, I invited my pal @rodneybowers to cook lunch with us. We cooked a totally local lunch from scratch, and it was February in Ontario. We roasted turkeys, potatoes & beets. Rod made a mushroom consommé and quick pickles and we had...
We’re down to the last 10 days of my Kickstarter campaign, and so far, I’m 31% funded. There is still a major distance to cover, and my stress levels are at an all-time high.
The truth is, this campaign has been one of the most difficult things I’ve ever do...
It is pretty fair to say that most chefs are not in it for the money. With the long hours, the hard physical work, and the painfully narrow profit margins, there are countless other, much smarter ways to make money. Chefs do what we do because we feel pulled to it, the...
Around the holidays the news broke about Loblaws admitting to have engaged in price fixing for a few years. It's a longer story that you can read about here. But essentially, they've attempted to get in front of this by offering all Canadians (who fit a very loose crit...
I love baked things, but I don't want to eat refined sugar or flour. So I spend lots of time experimenting with ways to make baked things that are wholesome and both feel and taste good in your mouth. Generally speaking, baked goods like these have one, rather stodgy t...
In October last year, I had the delight of visiting the studio of Olafur Eliasson in Berlin. Not only is this place a vibrant, creative workshop, but it's also a conscious community of people who hold deep connections between food, art and activism. There's a kitchen i...
As someone who loves baking, and is also trying to cut refined sugars and starches out of her diet, I'm always on the hunt for recipes for wholegrain baked goods that are inside the lines and still taste good. My dear pals from Evelyn's Crackers do gorgeous t...
I had the honour of speaking at the Parabere Forum this year in Barcelona. For me, this moment marked 15 years since I had left culinary school, and as I tinkered away at my notes before my talk, I had a moment of deep gratitude, reflecting on the career that has emerg...
A few weeks ago, I sat down with the fun and engaging Alex Ross from the Speaking Duck podcast on the Never Sleeps Network. He really did his homework, and had a list of fantastic questions for me about food, work, life and what I like to eat. It was one of those great...
