Eat North
Eat North aims to tell stories of the Canadian food scene and the people behind it. From liquor distillers and sodas made from Canadian produce to the wide array of ingredients grown and the chefs who manipulate them into perfection, Eat North tells you why food matters to Canadians.
One (plant-based) day in Toronto: fashion designer Caitlin Power
Designer Caitlin Power lends her expertise to Stitched! on Slice this month. Here's where she goes for plant-based eats and drinks in Toronto.
More Than Maple Syrup: Episode 16
The highly regarded Biera is the current crown jewel of Alberta's restaurant scene, as Emma Waverman discovers in our latest podcast.
One day in Montreal: Stitched! competitor Veronika Sparkles Radolovich
Stitched! competitor Veronika Sparkles Radolovich on her favourite eats and drinks in Montreal
Tuc Craft Kitchen's beer cheddar soup
Chef Roy Flemming's Beer and cheddar soup with cinnamon oat crumble
Wildebeest's Guts and Grit cocktail
Cocoa-infused Scotch cocktail with sweet vermouth, cherry, and lemon.
Railtown Catering's dried apricot, chestnut and brioche bread stuffing
Need a recipe for stuffing to make this Thanksgiving? Try chef Dan Olson's recipe with apricots, chestnut and brioche.
UVA's The Diplomat cocktail
A light whisky cocktail with a hint of peach flavour
Ancora's Goma's Remedy cocktail
A fall cocktail with tequila, sherry and sake.
More Than Maple Syrup: Episode 15
Emma Waverman and Phil Wilson discuss the new season of The Great Canadian Baking Show and the dynamics of Prairie cuisine
Hearth's mushrooms on toast
Chef Beth Rogers' recipe for a simple dish that you can make anytime.