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Interviews



Peter McClusky

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Garlic Aficionado Publishes Book on its History Text by Sorush Khalesi Garlic enthusiast Peter McClusky is the founder of the Toronto Garlic Festival, as well as a consultant for the Greenbelt Foundation. Most importantly, he is also a garlic farmer. Garlic and its history have greatly impacted McClusky’s life, and inspired him to author Ontario Garlic: The Story from Farm …

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Interview with Ryan Cochrane

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Champion Canadian swimmer talks medal incentives and everyone’s favourite topic, food Text by Theresa Rogers On the other side of the world, in western Russia, Team Canada has left its mark. The nation welcomed home its medalists from the 2015 World Championships in Kazan, Russia, in August. As part of a recently launched incentive program, Chicken Farmers of Canada gave …

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Ingredients for Growth

Image courtesy of CBC Arlene Dickinson talks marketing, money and making it Text by Theresa Rogers It’s early on May 6 and I’m speaking to Arlene Dickinson on the phone from Calgary. Rachel Notley has just won the Alberta provincial election, becoming the province’s 17th premier and forming the first NDP-led government in the history of the province. Everyone knows …

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Just Craft Soda

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Natural soft drinks in cool flavour combos appeal to modern foodies Text by Lekha Kanagasabai Familiar with the ins and outs of the beverage business, John McEachern has proven that he is a force to be reckoned with. “Part of the reason why beverages are interesting is because all of my experience is from that industry,” he says. A veteran …

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Dave Bender, Vice President of R&D for Griffith Laboratories Canada

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Text by Theresa Rogers A fluctuating Canadian dollar, increasing competition, clean label requirements, demographic shifts and more, there is no shortage of challenges for Canadian ingredient system suppliers these days. We spoke with Dave Bender, Vice President of R&D for Griffith Laboratories Canada, on how his company is leveraging teamwork, superior food science, and deeper insights to effectively respond to …

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The Right Mix

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Ingredient suppliers evolve their approach, creating the perfect mix of flavours for the Canadian consumer Text by Jennifer Neate With the BBQ season just around the corner, retailers and foodservice operators are gearing up to entice Canadians with new menu offerings as they fire up the backyard grill and celebrate summer on the restaurant patio. As seasons change and the …

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Raw Cake?

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UNBAKED CAKE CO. SERVES UP VEGAN SWEETS Text by Michael Markov Liz Gallagher is the driving force behind Unbaked Cake Co. Unlike most pastry companies, Unbaked Cake Co. serves only raw, vegan, organic desserts. The small Toronto-based business is the byproduct of Gallagher’s passion for healthy cuisine. After being introduced to raw food through a friend at university, Gallagher started …

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Michael McCain, President and CEO, Maple Leaf Foods

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Interview By Theresa Rogers Michael McCain knows the food biz. It’s been his life, having grown up and worked with his father, Wallace McCain, who started McCain Foods in 1956. Now, as President and CEO of Maple Leaf Foods, McCain is making a name for himself as the leader who captained the company through a tragic food recall in 2008 …

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Muskrat is Served

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JEFF MORRISON’S NEW COOKBOOK URGES CANADIANS TO USE ALTERNATIVE PROTEIN SOURCES… LIKE MUSKRAT Text by Hermione Wilson Nature columnist, blogger, author, wildlife enthusiast and self-professed outdoors guy Jeff Morrison spends a lot of time in the great Canadian wilds hunting, trapping and fishing. Growing up in rural Quebec, Morrison spent a lot of time hunting with his family and living …

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Fresh over Fast

Randy White, President of Sysco Canada, dishes on how the appetite for fresh and healthy is affecting the industry Interview by Nicolas Heffernan The fresh food movement is moving quickly and Randy White won’t let Sysco get left behind. The president of Sysco’s Canadian operations is trying to position the company to meet both consumer and client demands for fresh …

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