The pandemic changed things for many businesses – often for the worse – but in the case of Garage Kombucha, it’s gets some of the credit for imagining it into existence. Registered dietician Vera Baraz and her chemist husband, Daniel Calcines, had their careers and even a side business teaching Argentine dance. So when Covid put a pause on pursuing that passion, the busy pair found themselves with time on their hands. “Daniel bought a 400-litre stainless steel ferment

Logan Cox / Fine Print, Calgary The added effect of the surging national pride in Canadian-made products has meant a renewed interest in rye whisky – it’s easily available, with a very wide variety of quality, local offerings in our stores. We’re seeing this on cocktail menus, so we asked Logan Cox, Beverage Director/Bar Manager of Calgary’s Fine Print, for his thoughts as to why rye is becoming more popular. “Rye cocktails are definitely gaining popularity alongside th

Jason Ramey and his business partners have always been focused on the hyper-local aspect of running a distillery, using Alberta ingredients like honey and malted barley for a line of spirits under the Burwood Distillery banner. It’s really the company’s calling card – unfettered access to prairie honey (thanks to partner Marco Cilic, who happens to be a beekeeper), creating award-winning whiskies and rums (plus liqueurs, gins, and canned cocktails) for an eager consumer.

Burger season is upon us, and I couldn’t be happier. Who doesn’t love a big, juicy burger, loaded with all your favourite toppings? While beef is usually my go-to meat of choice, I occasionally like to shake things up with spiced ground lamb, for an entirely different flavour profile. These burgers are giving me Middle Eastern Kofta vibes and I’m totally here for it. If you’re not familiar, Kofta is a Middle Eastern dish made from ground lamb (or beef), mixed with onions,

The origin of the word ‘breakfast’ is in the word itself: to break one’s fast which occurs while sleeping. Of course, with dishes like the ones here, breakfast for dinner (or any other meal for that matter) could quickly become a trend in your household. Four Alberta chefs bring the sweet and the savoury to the breakfast plate this month, showing us what lies beyond toast and coffee. Rise and shine, folks: the early bird gets fed very, very well! Chef Tony Tipping / Wild

Raspberry and Mascarpone Stuffed French Toast “This is one of my go-to dishes that brings joy to the entire family," says Chef Mizra Taimoor of Edmonton's Golden Sparrow. "It’s a perfect brunch treat for Mother’s Day, as well!” Keep things simple and use quality local ingredients where you can. “Try using different types of bread or substituting raspberries for any other berries for a unique twist.”