From The Kitchen To The Canvas Jessie Skinner·October 8, 202018 months ago Kitchener-based professional chef Alex Krawczyk found himself newly single, living alone, and inundated with copies...Arts·0 Comments·0
Rethinking Your Plate: Squash Your Expectations Taylor Devalk·October 8, 2020Billie Joe Armstrong once said, “Wake me up when September ends,” which is unfortunate, because he would’ve missed...Columns·0 Comments·0
519 Schmecks: Corn Smut And Nothing But Nick Benninger·October 8, 2020Food can undoubtedly be weird! Oysters, cheese, sauerkraut and fish sauce are all weird. When I was a...Columns·0 Comments·0
Rethinking Your Plate: Isn’t It Clove-ly Garlic Recipes Taylor Devalk·September 18, 2020The various smells of garlic can transport me through time. Sauteed garlic and onions as a base for...Columns·0 Comments·0
Rethinking Your Plate: Taylor’s Aubergenius Eggplant Options Taylor Devalk·August 19, 2020As the summer nears its end, we are blessed with an abundance of beautiful produce. Supple summer squash,...Columns·0 Comments·0
Rethinking Your Plate with Taylor Devalk – BBQ Cauliflower Recipe Taylor Devalk·July 28, 2020When I eliminated meat and fish from my diet about two years ago I felt like I was...Columns·0 Comments·1
Easy Being Green: Local Food Security Stacey Danckert·June 25, 2020I’m sure that if I tried to explain to my former, pre-COVID-19, self how much life has changed...Columns·0 Comments·0
B@THEMUSEUM Permanently Closed Melissa Embury·June 15, 2020Breaking: B@THEMUSEUM has permanently closed. In a media release, Billie-Anne Arthur, managing director, B Hospitality / Cambridge Hotel...News·0 Comments·2
Repurposing Food From The Pantry Taylor Devalk·April 29, 2020Discovering that food is forgiving, is something that has taken time to digest. With a rigid background in...COVID-19·0 Comments·3
519 Schmecks – Coming Home to the Family Table During COVID-19 Nick Benninger·April 9, 2020Holy shit. Like actually, holy shit. What can I say that hasn’t already been covered, talked about or...Columns·0 Comments·3
