A Lot of Dough
As the World Churns
The fresh and local movement spreads to butter
Published: January 2008
Sasha Chapman
Articles on torontolife.com written by Sasha Chapman.
Cash Cows
Catch-22
Despite our current obsession with all things fresh and local, it’s easier to find tilapia in Toronto than
Lake Ontario perch. Here’s why
Published: August 2008
In a Froth
Tasting notes. Single-estate beans. Like it or not, coffee has become the new wine
Published: April 2008
Milk Bandits
Sweet milk, tangy butter, gorgeous cheese—the best dairy is illegal. Why are regulators deciding what we eat?
Published: May 2008
Parlour Games
Marc Thuet launches a relaxed (but still totally Euro-centric) neighbourhood joint
Published: April 2008
Toronto’s Meat Revolution
With Cowbell and the Healthy Butcher, T.O.’s meat eaters can be just as smug as vegetarians
Published: March 2008
Sitting Ducks
Chefs prize it and diners crave it, but entire countries
have banned it. Is foie gras really so wrong? There was only one way to find out
Published: January 2007
Culture Club
It's not easy making cheese. Dairy cops put up bureaucratic roadblocks aplenty, but local artisans are finding their way to the curd
Published: June 2006
Curry Favours
High Steaks
Before industrial feedlots came along, we used to raise cattle on good old-fashioned grass. Those old-timers were on to something
Published: August 2006
Hot Tips
Cheap imports have made asparagus a year-round staple. But nothing beats the taste of local stalks
Published: May 2006
King of the Mill
Most cooks use pepper only
as an afterthought. They don’t
know what they’re missing
Published: October 2006
Nice Rack
If you don't like lamb, you haven't tasted milk-fed. It's as sweet and tender as the first shoots of spring
Published: April 2006
Roe Trip
Unless you like your sturgeon eggs poached, you really should switch to non-Caspian caviar. The good news: the wild Canadian variety is almost as delish
Published: January 2006
Shell Game
Two West Coast shellfish farmers strike gold with honey mussels
Published: September 2006
Strange Fruit
What do you get when you cross a plum with an apricot? No joke, the Pluot is one of the sweetest, juiciest bites of summer
Published: July 2006
Sweetest Thing
Move over, Aunt Jemima. Maple syrup is the real elixir of spring
Published: March 2006
The Big Cheese
Fatos Pristine transformed his father’s tiny convenience store into the city’s most influential gourmet shop. The Cheese Boutique is where chefs play hooky
Published: September 2006
Spice World
Canada's most acclaimed cookbook writers on their almost accidental success
Published: November 2005
