Supporting local has become a priority for farmers, chefs and consumers
While discussing the challenges they both faced during the past two years of the pandemic, Chef Matt and Cammy agreed that having a strong network of farmers, food processors and chefs made all the difference. With that and the system of supply management, Canadian egg farmers from coast to coast were able to pivot as needed and continue providing fresh, local, high-quality food for Canadians to enjoy.
The first thing you should know about Priscillia Occhipinti’s grappa is that it hasn’t won any bronze or silver awards. Oh no. Since taking over the distillery in 2000, Priscilla’s grappa has only ever won gold or double gold medals - over 100 to be exact.
HindsholmGrisen started in 2010 with the goal of making the best quality pork meat in the most natural way. After a decade of cultivating seed and grain crops, Poul and Carla Nielsen introduced pigs to maximize the full potential and biodiversity of their small farm.
The origins of winemaking (and the oldest known form of “natural” winemaking) are to be found in Georgia where, from around 4000BC, the people of the Caucasus mountains discovered that grape juices turned into wine when it left buried throughout the winter in a shallow pit.
The future of food is increasingly volatile. We’re living in a world where entrepreneurs are working on machines which will dispense three, perfectly balanced meals per day. Our starting point at Terroir Tuscany was this call-to-arms by Venture Capitalist, Eric Archambeau.
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.
