Trading our future for financial gain: Food as a commodity

Trading our future for financial gain: Food as a commodity

Corn, soybeans, wheat, oats, rice, cattle, coffee, sugar, milk, cotton, orange juice - these are just a few of the food items currently being traded on the agricultural market, meaning big businesses must invest in the large scale production of these products in order to continue to feed their demand. In an era where most foodstuffs are fully commodified, we delve deeper into the meaning behind the practice and take a look at its modern-day realities.

Meissen porcelain: What's in a dish?

Meissen porcelain: What's in a dish?

What’s in a dish? A plate, bowl, cup; round, square, rectangular, oval, large, small, coloured, solid, printed or plain? Quite a lot as it happens. Plates are so often overlooked but they represent an important connection to our personal terroir. By following the Meissen porcelain story, we took the chance to think about how the serving vessels we use connect us to the world around us.

A Difficult Choice: Farmed v Wild Seafood

A Difficult Choice: Farmed v Wild Seafood

At this year’s Terroir Symposium in Toronto, Terroir founder, Arlene Stein, moderated a vital main-stage panel aimed at helping food leaders better understand sustainable seafood procurement by informing an audience of chefs, restaurateurs, farmers and producers on how to make better and more informed buying decisions to ensure a sustainable future for our seas. Check out the panel’s learnings here.


One Dish

One Dish

Every week we share a meal from someone close to the Terroir community which represents their passions and personal connection to their terroir. Here, winemaker, Roni Saslove, shares an autumnal pumpkin recipe with an element of surprise allowing the chef to go a little bit wild with their creativity. A great distraction as the evenings get shorter and darker….