Food

How Garlic Got Its Groove Back

How Garlic Got Its Groove Back

This is just a sample of the great stories coming in our March Gardening Digest. How did Canadian garlic change from a reviled smelly flavour to a much-embraced culinary and medicinal treasure? And how did it arrive on these shores from a remote location in Central...

Sous Vide Cooking – A Hot Tub for Food

Sous Vide Cooking – A Hot Tub for Food

Joe Agostino loves giving his food a bath. Steak,  chicken, vegetables, fruit, even custard. Agostino, the chef at the Broadview Hotel in Toronto, has been dropping vacuum sealed bags of food into pots and vats of temperature-controlled waters for five years now. "It...

The Espresso Institute of North America

The Espresso Institute of North America

The little, blue Dymo label on the metal door belies what's just behind it. But in an nondescript alley in mid-town Toronto, a former tool and die shop has been transformed into the Espresso Institute of North America. The institute is the work of Ezra Braves, a...

Cow Comfort Farm

Cow Comfort Farm

If you were a cow, you could do far worse than find yourself at the Joe Loewith & Sons dairy farm in Lynden, Ontario. The 100-acre property is as close to a bovine spa as you can get. The 850 herd of Summitholm Holsteins are fed a careful diet of high nutrient...

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