Ivy Knight
Ivy Knight is a former cook turned food writer and the author of three books. Born in Alert Bay, BC, raised in Glenwilliam, PEI and now based in Toronto, she is a French Canadian who doesn't speak French.
Is Buck-a-Shuck Bullshit?
I spoke to oyster growers, restaurateurs, and master shucker John Bil to find out if we should really be spending our money on $1 oysters.
I’m A Drunk Who Runs A Bar
Drinking helped with a lot of my personal insecurities. It made me feel better about myself, more confident, more attractive. I enjoyed that and it really worked for me. And then, about two years ago, it stopped working.
Oyster Shuckers Gone Wild!
The Shiny Sea Oyster Shucking Championships in PEI is notoriously debauched, with shuckers from all over getting drunk, high, and wild after spending a day competitively shucking shellfish. But this year, the shuckers sobered up.
Newfoundland Chefs Are Finally Free to Buy Fish Fresh Off the Boat
Since the 1950s, chefs and consumers alike in Newfoundland were only allowed to buy fish from processing facilities, rather than straight from their coastal waters. That all changed this week.
Being Pregnant in a Restaurant Kitchen Is a Special Kind of Hell
Changing tastebuds, extra sensitivity to smells, and swollen feet: How chefs are dealing with working in kitchens while pregnant.
What It's Like to Be Attacked by Your Sous Chef
I will always look back on that episode as the worst of my entire ten-year career. The attack? I survived. But everything that happened after, that’s what stays with me.
Moonshine Runs Through the Veins of Prince Edward Island
The culture of moonshine is strong in poor, rural Canadian areas where people are used to making everything from scratch, cherish a healthy disrespect for politics and the law, and have plenty of acreage to work in total obscurity.
April Bloomfield on Almost Becoming a Cop Instead of a Chef
April Bloomfield grew up in England with dreams of becoming a beat cop. I recently caught up with the acclaimed chef in Toronto to talk about her favorite cop shows, her squad car dreams, and whether or not she even likes doughnuts. Do not ask her...
You Can Ditch the Wig, Food Critic, We Know Who You Are
In today's digital age—where camera phones and social media make privacy a relic of the past and hordes of hungry bloggers are taking over—why do some restaurant critics cling to anonymity? I talked to some respected critics to see what's up.
You Can Ditch the Wig, Food Critic, We Know Who You Are
In today's digital age—where camera phones and social media make privacy a relic of the past and hordes of hungry bloggers are taking over—why do some restaurant critics cling to anonymity? I talked to some respected critics to see what's up.
The Restaurant Guy You Should Have on Speed Dial
Meet the guy successful chefs call when their restaurant opening is swiftly approaching, they're hemorrhaging money, and their contractor just walked off the job.
The Restaurant Guy You Should Have on Speed Dial
John Bil is the person successful chefs call when their restaurant opening is swiftly approaching, they're hemorrhaging money, and their contractor just walked off the job. He's the Mr. Fix It type of miracle worker, but no one can articulate his exact...