Born and raised in Calgary, Christina Mah always dreamt of opening a restaurant. “I knew I would choose a career path that would end up with saving money to open a restaurant or a bar, or something in the hospitality industry. And then somewhere along the way, I started working in the industry,” says Mah. And at a young age, she set out on a path that would ultimately lead to just that. A job opening at Raw Bar in Hotel Arts piqued Mah’s interest. “There was a hotel that w

Photo courtesy prairiehardy.ca “The best time to plant a tree is twenty years ago, the second-best time is today” Chinese Proverb If you ever want to have an interesting conversation, talk to someone in horticulture, viticulture, or botany, about finding the right thing to plant and where to plant it. In the wine business, grapes are a perfect example of a predominantly single species, yet there are thousands of cultivars, all with different flavour profiles, tolerances

You don’t often think of a brewery as a community hub; where local stand-up comedians can try out their act; where trivia nights, beer yoga, or weddings are part of the goings-on or – how about this – with a cafe on site, complete with pastries and site-roasted java. But that’s exactly what’s happening at Endeavour Brewing and Coffee Roasters, and founders Matt and Georgia Atkins have put it plainly in their mission statement, describing themselves as ‘cultivators of commu

Springtime in Alberta is a wild ride — we never know which way the wind is going to blow, or what it will bring with it. And when it comes to cooking, it’s a bit of the same thing: a few fresh ingredients are cropping up, but sometimes they can throw us for a loop when trying to decide what to do with them. Time to call in the experts! This month our Chef’s Table is abundant with unique dishes that bridge the last blasts of winter and give us a glimpse at things to come. Ch

Gong hei fat choy! Lunar New Year is February 17, 2026, and this year an estimated two billion people worldwide will celebrate with parades, lion dances, red envelopes, lanterns, and of course, food. 2026 is the Year of the Horse and our Alberta chefs galloped to the kitchens to share recipes that highlight just a handful of cultures that observe the Lunar New Year. The flavours, textures, and pure joy that comes from eating them makes them suitable for enjoying with famil

As brothers growing up on a ranch south of Calgary, it might seem natural that brothers Greg and Allan Dixon would someday come to own a butchery/charcuterie company. And, it was on a snowy day in the woods some 15 years ago when the idea was hatched to do just that. “We love hunting, we love eating – on that trip, we got talking about doing high quality, wild game processing. We saw a gap in the market there,” recalls Allan. At that time, both worked in downtown Calgary i

We’ve always featured chefs found in Alberta establishments, from tea houses to brewhouses, fine dining rooms and casual cafés. But this year we’re doing things a little differently and putting the spotlight on Alberta chefs who work with food charities. Everyone deserves nutritious, delicious food, and these four chefs bring these experiences to those experiencing food insecurities year-round. For December’s Chef’s Tips, Alberta chefs give to thee… three bread puddings – tw

Grabbing a drink from the convenience store or restaurant is as easy as pulling a bottle from the cooler, right? Even easier, why not make that choice water? Forget the pop, flavoured sparkling drinks etc. Just simple water. What a concept, right? And what if choosing water can also be about feeding hungry children around the world? Mind-boggling, but true. Sometimes simple things make the most sense. It’s that way for Edmonton friends Kori Chilibeck and Matt Moreau, found

It takes out of the box thinking to take the humble oat in a new direction. It’s no surprise then, that those behind Stoked Oats are doing just that, creating high-protein, low-sugar, oat-based so called ‘superfoods’ using planet-friendly practices. There are traditional and innovative products in the lineup, from granolas to a new oat rice, but just as importantly, there’s a focus on being good to the earth in how the products are made. And the company founders are passionat