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GRIST FOR THE MILL

TIDBITES
By Kathleen Mackintosh

THE BOOK NOOK
Odd Bits
By Sarah Ramsey

AUTISM SPECTRUM DISORDER
Taming the symptoms with wild foods
By Jackie McMillan

THE SIMPLE ART OF PAIRING WINE AND FOOD
It’s not rocket science
By Michèle Bosc

WHAT’S IN SEASON

THE ARTISANAL GARDEN
Root cellars
By David Cohlmeyer

GREEN DESTINY
One farmer’s most effective tool is his iron will
By Kelly Hughes

CANADIAN MOSAIC
Jamaica’s golden arches
By Karen Burson

LUFA FARMS
Rising to the challenge of urban agriculture in Montreal
By Amanda Strong

RECIPES FROM GAIL’S KITCHEN
By Gail Gordon Oliver

CHOCOSOL
Good for mind, body and soil
By Kat Tancock

HOCKLEY VALLEY HONEY
Bzzy producing organic honey, full swarm ahead
By Sarah Dobec

STARTING AN ARTISAN FOOD BUSINESS
Much like a wild goose chase
By Monica Chase

YEAR-ROUND FARMERS’ MARKET DIRECTORY

ADVERTISER DIRECTORY

COVER To make their delectable
chocolate, ChocoSol Traders combine
Mexican cacao beans with Ontariogrown
ingredients like hemp seed (story on page 38).
Photo by Laura Berman

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