MIchael Stein
Farm to Fork: Sustainable innovation with Chef ...

Supporting local has become a priority for farmers, chefs and consumers

While discussing the challenges they both faced during the past two years of the pandemic, Chef Matt and Cammy agreed that having a strong network of farmers, food processors and chefs made all the difference. With that and the system of supply management, Canadian egg farmers from coast to coast were able to pivot as needed and continue providing fresh, local, high-quality food for Canadians to enjoy.

Terroir Tuscany
MIchael Stein
Meet Priscilla Occhipinti: A "magician amongst ...

The first thing you should know about Priscillia Occhipinti’s grappa is that it hasn’t won any bronze or silver awards. Oh no. Since taking over the distillery in 2000, Priscilla’s grappa has only ever won gold or double gold medals - over 100 to be exact.

Meet Priscilla Occhipinti: A "magician amongst the stills”
Terroir Denmark
MIchael Stein
Food, farming and the responsibility of the ...

HindsholmGrisen started in 2010 with the goal of making the best quality pork meat in the most natural way. After a decade of cultivating seed and grain crops, Poul and Carla Nielsen introduced pigs to maximize the full potential and biodiversity of their small farm.

Food, farming and the responsibility of the industry with HindsholmGrisen
Terroir Tuscany
MIchael Stein
The future of wine is farming: Emily Harman at ...

The origins of winemaking (and the oldest known form of “natural” winemaking) are to be found in Georgia where, from around 4000BC, the people of the Caucasus mountains discovered that grape juices turned into wine when it left buried throughout the winter in a shallow pit.

The future of wine is farming: Emily Harman at Terroir Tuscany
Terroir Tuscany
MIchael Stein
The future of food: Eric Archambeau at Terroir ...

The future of food is increasingly volatile. We’re living in a world where entrepreneurs are working on machines which will dispense three, perfectly balanced meals per day. Our starting point at Terroir Tuscany was this call-to-arms by Venture Capitalist, Eric Archambeau.

The future of food: Eric Archambeau at Terroir Tuscany

One Dish