Food

Vegetable grower extraordinaire Karen Hollingshead uses galvanized steel raised beds and water troughs to hold her 35 varieties of tomatoes and other gems.

Appetite for adventure: Moveable feasts and sweet diversions.

In the dark cloud of the pandemic, a silver lining for small farmers.

Summer’s new normal: Shopping shifts, beer pie – and the rise of the takeout menu.

How I learned to find and cook spring’s local bounty.

After your foraging trip, try this fettuccine dish to celebrate.

Diets high in plant foods like microgreens have been shown to reduce certain heart disease markers.

Spring’s seductions: Sweet treats, bounteous brunches, and Easter feasts.

This duo brings Dufferin’s farmers together with foodies, chefs, students and families.

Sauerkraut, kefir, kimchi and other tangy fermented foods have gone from traditional to trendy.

Here’s a basic sauerkraut recipe to get you started on your own fermented foods journey.

Winter’s savoury side: mobile sushi, chic tipples and go-to gourmet gifts.