©2023 NUVO Magazine Ltd.
The diet of the average Canadian university student leaves much to be desired. However, if a dearth of dining options is part of the issue, then things are looking up at the University of British Columbia, where Wildlight Kitchen + Bar, an elegant new restaurant with a proudly West Coast menu, is upping the ante.
With ochre accents, forest green leather, herringbone floors, and art sourced from the Caribbean, were it not for the cold outside, you’d think you had just stepped into the luxe dining room of a Jamaican beachfront property. In reality, this Block Plan Studios-designed space is home to Toronto’s recently opened haute Caribbean restaurant, Miss Likklemore’s, the brainchild of chef Lonie Murdock and Darren Hinds, who opened this King Street West spot as an ode to her Jamaican roots, his Guyanese background, and Caribbean culture generally.
One thing I learned while eating my way through Southwest Nova Scotia is that every chef and establishment has a unique story, binding together the history of the region and its food.
A growing chorus of food activists claim a return to heirloom grains could remedy gluten intolerance, extractive farming practices, climate change, and much more.
Max Meighen wants to connect with the culinarily curious far and wide. To do so, he recently launched Serviette, a magazine about the people and ideas changing how we think about food.
For Our Place’s The Way We Heal series, Zoey Gong shared a TCM Herbal Mushroom Stew with Black Sesame Buns recipe—a dish that is meant to be grounding, healing, and full of nutritional benefits. When making this dish, think of it as a meditative practice—a flow of cooking, good for the soul.
This pocket of homes, called the Courtyard Cottages, is just one portion of a larger food-and-farming-based property development in Tsawwassen, B.C., called Southlands.
Here, we have explored all of the categories for home delivery services across Canada and selected the ones we think are doing the most sustainable and environmentally friendly work.
Chef Francisco Higareda believes that, while expensive to source, these centuries-old ingredients are essential to the preservation of Mexican cuisine and culture.
