Jamaican Patty-wich with Opal RoweAuthored on December 29, 2021
A business born of a late night craving, Opal Rowe's Stush Patties aims to give the Jamaican favourite a gourmet glow up. With real, natural ingredients and options for everyone, Opal hopes to push out of Toronto's multicultural city center and make her patties a well know Canadian classic.
Crème Brûlée with Anna OlsonAuthored on December 15, 2021
Did you know writing a cookbook can take upwards of two years? With nine books of her own and more on the way; Canada's baking sweetheart, Anna Olson, talks about sparking creativity, weathering the brutal honesty of children, and learning to trust collaborators at every stage. Plus, Anna answers all your baking questions from choosing salted vs unsalted butter to saving an over-beaten whipped cream.
Einkorn Cookie Tarts with Janna BishopAuthored on December 1, 2021
After a disappointing shopping trip to one of Vancouver's most 'premium' grocers, Janna Bishop noticed a glaring gap in the familiar farm to table movement. Her father-in-law, a Canadian grain farmer, pointed out that some of the store's bougie offerings would only nab a cattle feed classification on the international commodities market. So, Janna left a career in clothing design and teamed up with foodie friend Shira McDermott to launch Flourist; a company that sources whole grains and legumes from Canadian farmers and connect home cooks and bakers to real, traceable, premium ingredients.