How Hockey Keeps Some of Canada's Best Chefs in Line
In a lot of ways, a locker room is a foul-smelling parallel universe to the kitchen.
Cooking with Food Waste for Refugees, Recovering Drug Addicts, and Former Sex Workers
We spoke to Canadian chefs John Winter Russell and Jeremy Charles about using waste from the "Supermaket of the Future" to feed one of Milan's poorest neighborhoods.
PATHWAYS & PALATES: NEWFOUNDLAND
In this episode of Pathways & Palates, writer Adam Gollner and Charlie's Burgers founder Franco Stalteri explore the food revolution happening in Newfoundland.
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.
Cod Tongues Have Always Been a Part of Me
I would spend summers as a child in Newfoundland on the wharf with my grandfather, splitting and gutting fish and—because they would be thrown away otherwise—I cut out the cod tongues and sold them to tourists as a local delicacy.