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Supplier Profile: Blue Sky Ranch

Julia Smith and her husband Ludo Ferrari never intended to become pig farmers, but crabgrass-infested land served as a catalyst for...

Chefs’ Table Society of B.C. Planning Cooks Camp

VANCOUVER — The Chefs’ Table Society of B.C. has unveiled plans for a massive, first-of-its-kind outdoor learning and networking event designed for restaurant staff...

Farming Outside The Box: a Look at Some Unexpected Local Ingredients

PLANET SHRIMP The town of Aylmer, Ont. seems an unlikely place to produce shellfish, but Planet Shrimp’s bio-secure facility is doing just that. Using inland...

From The Editor: Menu Magic

When it comes to restaurant food, the interest level remains high among today’s increasingly sophisticated consumers. It would have been hard to imagine that fact years ago when food was simply viewed as sustenance. Sure, it feeds a fundamental need, but, in the past, consumers’ knowledge and appreciation of food was limited at best and the extent of product available in the marketplace was dictated, in many cases, by price point. Today, consumers know nearly as much about food as the cooks who prepare it. And, interestingly, this fascination with the subject is being passed on to children as witnessed by the sophisticated choices they’re making in restaurants.


Restaurateurs Call for End to Gestation Crates

TORONTO — Restaurant owners across Canada are joining in a fight to keep pregnant sows out of gestation crates in a new campaign aimed...

Farm to Fork: Organic Outlook

A business-savvy prairie farmer makes a big impact with a small space Many people may envy Tony Marshall’s 30-second commute to work,...

UAE to Become Home of Largest Indoor Caviar Farm

ABU DHABI — Abu Dhabi is preparing to cash in on a gold mine as plans unfold to build the world’s largest indoor caviar...

Farming: The Next Generation

Farmers are a dying breed; few are entering the field and many are preparing to retire, but the good news is a new generation...