Good things grow

Article Abstract:

The growth of appreciation in sustainable food systems in Canada, particularly the popularity of locally-harvested food, has helped David Cohlmeyer's Cookstown Greens' business performance. The company has received the 2007 Pinnacle Award for Supplier of the Year. The history and growth of the company, and trends among local farmers, are discussed.

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Going coastal

Article Abstract:

An overview of West Coast cooking in Canada is presented. Jamie Maw of Vancouver Magazine believes that the term 'West Coast cooking' is a recent one, which started to develop after the 1986 Vancouver Expo. During the event, West Coast chefs had to examine indigenous foods and determine the characteristics that defined their own cuisine.

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The lunch triangle

Article Abstract:

The trio of soups, salads and sandwiches is the most popular daytime meal among restaurants, and development of lunch items have several considerations such as cost and portability. Trends in sandwiches for lunch menus, and various sandwich products and services offered by restaurants are discussed.

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