When I was 17 years old, I worked for a small sushi chain. I never made the sushi, I never touched the rice, fish, nori, or any other ingredients. I served it from a fridge behind a counter. (…)
Articles from: Dustin Gilman
Spring always brings new beginnings. Which is why last week, the Enzyme team packed their belongings and moved to a brand new office. The photo to the right is a small snapshot of our moving adventures. (…)
The popular cooking and nutrition show, L’Épicerie, on CBC’s Radio-Canada gave the “green light” to the Sweet and Sour Cooking Sauce from Blue Dragon as it was broadcasted on March 21st. (…)
We are very proud to announce that Danone’s Oikos was ranked as the top low fat Greek yogurt in Canada, according to the Globe and Mail, compared other major national brands. (…)
“We accomplished a lot in Greece; I even milked a sheep, which didn’t work out very well”, explained chef Martin Juneau as he laughed at one of his many experiences in Greece while recounting them (…)
Cigarette warnings remind us of the harm smoking causes, and liquor ads remind us to drink responsibly. Something we rarely see in food ads are the words “eat responsibly”. (…)