Yesterday, we brought you the key points of the Spring 2026 edition of the Canadian Food Sentiment Report. But the way Canadians are feeling about food and how that’s changing go way beyond the numbers. Dr Sylvain Charlebois offers his analysis…Read More →
The term ‘rocket fuel’, when applied to booze, has taken on a new significance in Nova Scotia. Booze theft is skyrocketing. Police there recently raided a house in Dartmouth, NS, and seized stolen spirits worth more than $20,000…Read More →
“The more things change,” the old saying goes, “the more they stay the same.” When it comes to Ice Cream, that’s definitely true. There are classic, ‘permanent’ ice cream fav-ourites, and there are newer ones that pop onto and off of the list from year to year…Read More →
If I tried to replicate that feat, my tonsils would be floating! But story author Lauren Manaker, MS, RDN, LD, insists she met the ’92 oz’ water challenge, every day for a week. And lived to tell the tale. Her testimony is import-ant, now that the weather is getting warmer…Read More →
Red Lobster is apparently bringing back ‘Endless Shrimp’. That’s the same promotion that dragged it into bankruptcy a couple of years ago. ‘Endless Shrimp’ lost the seafood resto chain $11 million in three months. And almost sank it for good…Read More →
A bold Canadian startup sunk millions into a huge facility near London, Ontario a few years back. It was to be the world’s largest cricket farm. But it foundered on tech problems and ‘The Yuk’ Factor. What would it take to get you to start using insect-sourced protein?Read More →
If you’re like me, you’ve either severely cut back on restaurant dining, or cut it out alto-gether. If you are still ‘dining out’ now and then, you’ll want to know which day of the week offers the best bang for the bucks you are going to lavish on fine dining ‘night’…Read More →
A Canadian company set up what was to be the biggest Cricket Farm in the world, in the 20-teens. But the insects-forward food pro-duction scheme succumbed before it really got going – due to nagging automation and technology issues… And the ‘YUK’ factor…Read More →