There’s nothing like the crunch of fallen leaves and the wistful song of geese heading south, accompanied by a mug of something warm to drink. The cooler weather means there’s no excuse not to bake something sweet to accompany the warm coffee/tea/hot chocolate, and soothe that subtle melancholy that seeps into my soul every autumn. The geese get me every time. Everywhere you look, pumpkin spice is having its moment, or should I say, season. And that’s not necessarily a ba

While a Thanksgiving spread looks abundant with a whole turkey at centre stage, this isn’t always doable. For smaller families looking for an equally luxurious presentation, a turkey wellington makes an unpredictable and delicious main attraction. Slices of this turkey wellington laid down on top of the savoury garlic and thyme sweet potato mash, a side of sautéed purple cabbage, cranberry sauce along with a palate cleansing cranberry spritz, makes this a new Thanksgiving

By Linda Garson and Keane Straub with Janine Windolph We have long held the belief that one of the most fascinating and rewarding ways to learn about a culture is through the food of the people: the available ingredients that influence the style of the cuisine; the method of cooking, seasoning, serving, and eating, that all add to our understanding of what life is like in different places – and the hope that a greater understanding leads to a greater appreciation for it.

Restaurateur Inez Cook is a member of the Nuxalk Nation, from Bella Coola, BC. A child of the Sixties Scoop, Inez was taken away from her Indigenous family as a child and adopted by a non-Indigenous family. Growing up, she says there was always something missing. “I grew up without my culture, without my heritage, without my biological family,” she explains. “I was yearning for my culture my whole life.” Having an early start in the restaurant industry, she dreamed of havi

Chefs Michael and Marshal Crowchild are on a mission to share the voice of their people through the food they create. Working at Calgary’s Grey Eagle Resort and Casino on the Tsuu Tina Nation allows them freedom to create endless combinations of local ingredients. “Everything is told through food, stories, history, and culture,” explains Chef Marshal. Southern Alberta has a vast range of ingredients that can be used, like fish, poultry, beef, and wild game. “Using wild ga

Chef Steph Baryluk grew up in the Gwich’in community of Teetl’it Zheh (Fort McPherson) and says she was very fortunate to observe her parents during harvest and processing season along the Peel River. Her inspiration comes from the Gwich’in people. “With residential schools and the generational trauma, this is a way I can share our culture in a good way. When I’m cooking I think of my granny, my jijuu, our elders and my parents. At one point in our history we were not all