“Cup Sake” Is Having a Kooky, Category-Defying Moment. Here Are the Ones to Try.
For a new generation of sake consumers, today’s growing wave of RTD sake options (both Japanese and domestic) manages to highlight the essence of what’s driving sake’s international popularity: flavor, fermentation, captivating design and cultural currency.
New-Generation Sake
Three breweries that are rethinking what constitutes top-grade sake and inviting the public to follow them into the “Wild East” (and sometimes yeasts) of modern sake.
‘For the Culture’ Is a Joyful Celebration of Black Women and Femmes in Food
Klancy Miller’s new book showcases the ‘sisterly insights’ of 66 pioneers in food, wine, and hospitality, while not shying away from the hard truths of racism, sexism, and mental health.
A Perfect (Eco–Conscious) Day in Bangkok
Get to know the city’s sustainable side at these must–try coffee shops, organic markets, plant–based eateries and more.
Brace Yourself for Sake Pét-Nat
“Sake has the potential to really be this big, disrupting force in the drink industry in a major way.”
—Ben Bell, Origami Sake
Checking In: The Ace Hotel, Toronto
This warmly modernist new hotel is a hat tip to both the Canadian wilderness and design–forward Toronto.
7 Inspiring Entrepreneurs Battling Food Waste
From upcycled coffee grounds to surplus grocery distribution, these innovative ideas — and the leaders behind them — are paving the path to a better planet.
Niki Nakayama: How a JA Angeleno Conquered the Rarefied World of Japanese Kaiseki Cuisine
Nakayama’s genius is her intuitive ability to orchestrate Japanese techniques and Southern California ingredients into something completely new and all her own.
17 cities, 23,000 kilometres, one undercover writer — I zigzagged across the country to pick Canada’s Best New Restaurants 2022
“When I tell people I spent a good part of my summer traversing the country to select Canada’s Best New Restaurants, a look of envy passes over their faces.”
Best Trailblazer
Edmonton’s Pei Pei Chei Ow is a multi–faceted champion of Indigenous cuisine, art and culture that’s blazing a trail for the next generation.
Canada’s Best New Restaurants 2022: The Top 10
The Top 10 list is back by popular demand. Our anonymous food critic reprised her culinary marathon, landing in no fewer than 17 cities to taste-test menus at the most tantalizing restaurant openings across the country (polishing off 226 dishes along the way).
Restaurant Trends Spotted on the Road
I was the peripatetic restaurant critic who travelled from St. John’s to Tofino, observings the common interests and obsessions of chefs and restaurateurs across the country. Here are six industry trends that stood out on my cross–country culinary odyssey.
Feeding Community and Growing Opportunities in the Boreal Forest
“We both cared a lot about community, were interested in growing food, and we didn’t want to pursue a traditional academic career.”
Music at Work
City Pop is not your typical restaurant kitchen music. While many male-dominated kitchens skew toward “hip hop and metal, often aggressive metal that makes you move fast, City Pop offers a special, more rarefied niche in the kitchen, emotionally elevating rather than punishing.
Meet the African Farmer Growing Rice in New York’s Hudson Valley
Following the Jola traditions of Gambia, and made possible by the region’s warming climate, Nfamara Badjie is cultivating rice in an unusual setting—and harvesting to the rhythm of the African drum.
Farming Her Own Way
The generous space she gives to her heirloom tomatoes is a kind of insurance to offset the fact that she is philosophically opposed to greenhouse growing, which would extend the season and protect against weather calamities. “I want the roots of my tomatoes to reach deep down into the ground to get nutrients, and get water from the sky,” she says.
Steam Player
Most customers are happy to wait for Nobuyuki Toyoshima’s food because they love the 11-hour pork-chicken-and-bonito soup broth base that he makes, his go-it-alone ronin attitude, and because he’s trained them to be patient.
A Voyage Back in Wine
Juan Jesús Méndez Siverio’s “aha” moment came when he understood that the grapes he grew up stomping on to make the family’s wine were the last vestiges of the earliest domesticated grape vines. They were a genetic treasure trove with the potential to make great wines.
‘In the Struggle’ Chronicles the Roots of California’s Food Justice Movement
"The focal point of book is the struggle against the negative effects of concentrated wealth and power that just happen to play out in the Central Valley in land, water, and the food system. The same dynamic is happening all over the world.
Plenty of East Coast delights beckon travellers as Newfoundland welcomes tourists back to its shores
“We are on the first plane to pop the Atlantic bubble when it opens up to the nation on Canada Day.” Traveling to St. John’s and Fogo Island, on the far east coast of North America.