Way back when, in 2005, Alberta introduced the cottage winery licence (Class E) to add value to Alberta’s agriculture by diversifying the...

Foreign Concept’s Fish Sauce Brussels Sprouts are one of the most popular dishes on their menu, irrespective of season and reason. We’ve had more than our fair share of them, and heard many gasps of delight at the first bite, and we’ve received many requests for the recipe. Thanks so much to Duncan Ly for generously sharing his recipe for these wonderfully umami, spicy, and a tad sweet, sprouts with us. We’ll try, but somehow we suspect ours will never taste as good as those

These days, sustainable cooking is less a trend and more habit, thanks to how easy it is to source local ingredients. A trip to the farmer’s market (or to the producers themselves) often supplements, or even completely replaces, trips to big box grocery stores. In short, we’re good at loving local in Alberta. There’s lots of other sustainable cooking practices that you can adopt, too. Planning your meals, eating seasonally, using all parts of a food item, and eating together,