A conscious choice

Article Abstract:

To ensure environmentally-sound cuisine, most Canadian chefs practice "culinary responsibility." These practices could involve either supporting sustainable seafood harvesting or the use of organic products. Four chefs, Harris Kambolis, Michael Wuest, Todd Clarmo and Sinclair Philip, discuss these methods and more.

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Mixed messages

Article Abstract:

The hospitality industry was characterized by prosperity at the beginning of 2001. Uncertainty has emerged after the Islamic terrorist attacks.

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Hard times

Article Abstract:

The financial difficulties for some Canadian food service companies in 2000, including Elephant & Castle Group Inc. are discussed.

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