ETHICAL GOURMET / Remind me to Tell You About the Time I Looked in the Heart of an Artichoke

Interview with Joe Duby from Blu Duby BY BRYAN LAVERY Blu Duby is an unpretentious restaurant in downtown London that celebrates honest food and wine, a sophisticated atmosphere, friendly service and hospitality. Owners Joe and Cheryl Duby have established a loyal clientele by creating a welcoming ambience where patrons can come and enjoy a glass of wine or a cocktail at the bar, a couple of appetizers or a full dining experience, in a casual yet stylish setting. Creating a restaurant that others talk about and willingly recommend to others is paramount for restaurant success. The Duby’s are more interested in serving you a good dinner than in doing culinary gymnastics to compete for a spot in the gastronomic Olympics. Quite simply, the restaurant is aiming to feed its customers well by combining accessible artful cuisine and an eclectic wine list. Their tagline: “A remarkable experience designed to accommodate every budget.” The result: a sleek and very successful operati

Toronto’s Culinary Hot Spots 2016 BY BRYAN LAVERY What is more exciting than planning a culinary getaway to Toronto? Here are a few recommendations and tips for navigating the vibrant and ever-changing restaurant scene and some of Toronto’s hottest culinary tickets. Park your vehicle. There is an efficient transit system that makes it easy to get around the city. More than that, Toronto is a walkable city of many communities with great restaurants, markets and culinary retailers. Located on Front Street and operating since 1803, the St. Lawrence Market is heralded as the world's best food market by National Geographic. The other must-see is Kensington Market, another noted gastronomic attraction, and colourful vestige of the area’s storied history. The market is an expansive multi-cultural culinary scene sprawling across numerous blocks to the west of downtown’s vibrant Chinatown. Both markets remain a fundamental part of Toronto’s epicurean cultu

  Culinary Education:   Local Food Skills and the Culinary Pre-Apprenticeship Program at the London Training Centre BY BRYAN LAVERY Since 2002, David Corke has been the Executive Director of London Training Centre (LTC), an award winning, non-profit social mission driven organization, which applies market-based strategies to self-fund programs and initiatives that help people have a positive impact in the community.   Corke is a highly-respected and fervent food educator with a rock-steady commitment. He is a long-time proponent for local and sustainable food systems, from both a civic and economic development viewpoint. When it started in 1987, the LTC helped disenfranchised young people find employment in the food service industry. Since then, however, LTC has morphed into a cutting-edge and multifaceted organization providing food skills training, advocacy for careers in food service, and other services that range from computer training to banquet staffing. Co