Volume Two, Number One | Toronto, Ontario, Canada | A Good Food Media website | News & features from the good food movement

¡ Oyster Boy Speaks !

The near-reclusive, mild mannered, ever quiet-spoken, restaurateur, Adam Colquhon (a.k.a. Oyster Boy) is coaxed ever so gently out of his shell by GFR's Jamie Drummond for a podcast interview all about bivalves and other salty things. More>>

Charles Baker Riesling Project at Fourth Vintage

Since 2005 Charles Baker, a senior marketing executive at ultra-boutique Stratus Vineyards, has been making a terroir based Riesling with the help of J.L. Groux and Mark Picone. More>>

The Pud That Could

He got the suet, but could he really do it? Jamie Drummond offers a follow-up report on his Christmas pudding adventure. More>>

Turning to Turnips

Malcolm Jolley continues his campaign to elevate the humblest brassica and resorts to turnip poaching in Powys to do it. More>>

Burgundian Interlude

It was a tough assignment, but Irene Steh agreed to do it: five weeks apprenticeship at Domaine Voilllot to learn the principles of Pinot Noir. More>>

Farewell to Bars

It's January, so Lorette c. Luzajic is trying to stay away from her list of favourite Toronto watering holes. More>>

Bettina Schormann: Terroiriste Pastry Chef

Photo: Jo Dickins

Slow food is not all stews and salads. Pastry chef Bettina Schormann of the Ancaster Old Mill combines the technique she honed in New York and Paris with the dedication to local and seasonal food that she chronicled with co-author Jeff Crump in Earth to Table, their best selling cookbook. More>>

Super-sommelier Zoltan Szabo returns with his newest tasting notes. More>>