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. (…)
Category: Social Change & Sustainability
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 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”. (…)
The Orange Juice Conundrum: Everything You Need to Know About What’s Happening With Your O.J.
January 23Last week it was revealed that traces of a fungicide, called carbendazim, was found in orange juice products produced in the United States. (…)
Enzyme and XTC North America Presents: 2011, A Year in Review, and the Top Trends for 2012
December 14Yesterday, one of the year’s must-attend events in the food world took place, as Enzyme and XTC North America jointly presented their yearly insights on (…)