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Interviews



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

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

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?

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

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

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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The Father of Fusion

Text by Nicolas Heffernan Sitting down in Luckee restaurant, it’s hard not to notice Susur Lee. After being on TV for years, the face is recognizable yet he’s bouncing from table to table, greeting guests, before he jumps into the kitchen – all seemingly endless energy. Lee opened Luckee, serving Chinese cuisine with around-the-clock dim sum service, at the SoHo …

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Checkout: Chef Anna Olson

Text by Lindsay Grummett Celebrity chef Anna Olson’s love of baking began with her grandmother, a woman she describes as having a passion for baking to share with others. Olson picked up this passion and made into a successful profession. After studying culinary arts at Johnson & Wales University in Colorado, she moved back to Canada to work as a …

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$4 billion more

MINISTER OF AGRICULTURE, PAT PIMM, IS LOOKING FOR MARKETS AT HOME AND ABROAD TO GROW B.C.’S AGRI-FOOD SHARE TO $14 BILLION Text by Nicolas Heffernan Talking to Pat Pimm, it’s easy to hear the enthusiasm B.C.’s Minister of Agriculture has for his position. There’s a lot of optimism in B.C. with Pimm’s administration hoping to take B.C.’s agri-food sector to …

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Checkout: Nathalie Lambert

Text by Nicolas Heffernan Food nutrition has come a long way since Nathalie Lambert was winning Olympic medals for Canada. The Montreal native won speed skating gold in the Albertville games and two silvers in Lillehammer but her career was nearly derailed by a vitamin deficiency. “For two years when I was skating I was iron-deficient and I had anemia …

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