December has always been a month of light, ritual, and gathering, a way for us to push back against the darkest stretch of the year. From ancient solstice traditions to Advent, the Twelve Nights, and the glow of Christmas markets, this season has long offered warmth and community. Even a cup of Glühwein carries centuries of history—from Roman spice pots to Georgian feasts to blessings over wine at Hanukkah. These traditions remind us that food and drink are more than sustenance, they are symbols of hope, celebration, and the stories we share across generations.

Arlene Stein, founder of Canada’s Terroir Symposium—the country’s largest gathering of hospitality professionals—reflects on the inspiration behind launching the event nearly 20 years ago. From managing a downtown Toronto restaurant to building a national movement, she shares how a deep love of food, storytelling, and community fuelled its creation

In southern France’s Thau Lagoon, oysters are more than food—they're a symbol of culture, sustainability, and craft. At Tarbouriech, innovation meets tradition to create the world’s most elegant mollusk.

Lolita Sene, a former artistic director, became a natural winemaker in Gard, France. Committed to small-scale, hands-on production, she crafts organic wines without labels or additives, driven by personal passion rather than trends or certification.

Occitanie offers rich traditions, stunning landscapes, and vibrant gastronomy—from exquisite wines to fresh seafood. A hidden gem where culture, nature, and flavour create unforgettable experiences. We get to interview Margaux Friocourt a local resident and Terroir curator.

Founder of Black Foodie, Eden Hagos, on celebrating Black food spaces, shifting perceptions, and her upcoming cookbook.

Experience the journey of Chef Mark Best, from electrician to culinary icon, at Marque, his French-influenced restaurant in Sydney's Surry Hills. Discover the essence of new Australian cuisine in his upcoming cookbook, 'Best Kitchen Basics', bridging tradition and innovation for the modern home kitchen.

Delve into the captivating tale of Meissen Porcelain Manufactory, where centuries of refinement and innovation have transformed clay into coveted works of art. From the depths of the Meissen mines to the meticulous craftsmanship of skilled artisans, explore the journey of how these timeless vessels unite history, culture, and culinary experience at every meal.

Talking Dirt Candy with Amanda Cohen

Sustainable agriculture and food starts with animal care

At Terroir Symposium 2019 in Toronto, Arlene Stein led a panel discussing sustainable seafood procurement, emphasizing the importance of informed buying decisions for a sustainable future.

At Terroir Tuscany, Eric Archambeau discussed the dramatic shift in meat affordability, prompting reflection on farming economics. Poul and Carla Nielsen, founders of HindsholmGrisen in Denmark, emphasized the challenges facing farmers amidst rising demand and taxes. Their commitment to organic, free-range pig farming underscores a focus on quality over quantity.

Delve into the world of natural wine, where ancient techniques meet modern innovation, tracing back to Georgia's ancient winemaking origins and debunking common myths along the way. Discover how this global movement is reshaping the wine industry, revitalizing regions, and fostering a sustainable future for viticulture.

Embark on a culinary journey through the arctic landscapes of Norway, where coastal communities thrive between fjords and sparse lands. Explore the rich food culture shaped by centuries of resourcefulness, innovation, and a deep connection to the land and sea, all captured in the documentary "Norwegian Gastronomy: A Sense of Place".

Explore the intersection of technology, consumerism, and sustainability in the world of food with insights from Terroir Tuscany. Venture capitalist Eric Archambeau sheds light on the challenges and opportunities shaping our food future, urging us to rethink our relationship with food and its impact on the planet.