From Canada's farming crisis to our love of Kraft Dinner, here are the ideas, people, and conversations that helped define Canada

The Decade in Food

As the 2010s come to close, we look back at a mix of your favourite stories and speakers. From Canada’s farming crisis to our love of Kraft Dinner, here are the ideas, people, and conversations that helped define Canada




The Case Against Eating Fish

BY LAURA MCDONNELL
As a biologist, I know what can happen to seafood before it ends up on our plates. That’s why it’s not on mine




The History of Food in Canada Is the History of Colonialism

BY COREY MINTZ
This country has spent centuries destroying Indigenous food systems. What would it take to restore them?




Why Do Canadians Throw Away 6 Million Tonnes of Groceries Every Year?

BY SASHA CHAPMAN
In 2015 I resolved to waste less food. It was harder than I thought


Your Mouth Is Transforming the World

BY IRWIN ADAM
What we eat affects more than our bodies—it changes the environment around us



Kraft Dinner is Canada’s True National Dish

BY SASHA CHAPMAN
In a single year, the company manufactured 120 million boxes of powdered cheese and noodles




The Crisis in Canadian Farming

BY CHRIS TURNER
The growing gap between what they produce and what they earn is driving many farmers off the land




The Race to Create Chocolate That Only Melts in Your Mouth

BY NICOLE SCHMIDT
On the front lines of the battle between Hershey and Mars


Illusions of Abundance in an Age of Scarcity

BY EVAN FRASER
We act like water is an unlimited resource. Worldwide draughts and thirsty crops tell a different story



How Do You Save Four Million Canadians From Hunger?

BY RAIZEL ROBIN
Empty refrigerators, skipped meals, and famished kids are all signs of a broken economy. To fix it we need to start thinking of food as a human right




Who Is Miss Vickie?

BY DAVID ASPER
Tracking down the woman behind the potato-chip empire




Does Bannock Have a Place in Indigenous Cuisine?

BY ZOE TENNANT
Though it’s typically considered traditional food, its origins are more complicated




Inside Canada’s Secret Potato Laboratory

BY KAREN PINCHIN
When they’re not taste-testing french fries, scientists are building a spud that will outlast us all


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