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2017 James Beard restaurant and chef award winners

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Find out which chefs and restaurants made this year's list. Read more

University of Guelph receives $20M gift to fund Arrell Food Institute

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ArrellFoodTORONTO – The University of Guelph has received a $20-million gift that it says will help the southwestern Ontario school become a leader in the agri-food revolution.

The university says the gift from two alumni – Tony Arrell and his wife, Anne – is the largest it has ever received.

The money, and a matching commitment from the university, will be used to create the Arrell Food Institute.

The Arrell family, who created the Arrell Family Foundation in 1999, took part in the gift announcement Wednesday in Toronto.

The university says the funding will support new research chairs and scholars, international food innovation awards and an annual conference.

University president Franco Vaccarino calls it a “landmark gift” and says it will allow the institution to address the challenges of food security, safety and sustainability.

Along with recent government and private funding – including a $77-million award from the Canada First Research Excellence Fund for the Food From Thought project – this new gift brings the total investment in agri-food at Guelph to more than $150 million in the past 12 months.

Vaccarino said Guelph is the top agri-food school in Canada, with a 150-year history in agriculture and a global reputation for excellence, and is “uniquely positioned to make a difference.”

Tony Arrell said the institute will “influence research, policy, practice and behaviour,” and “its impacts extend nationally and globally.”

Prof. Evan Fraser will direct the Arrell Food Institute and says the gift will help the university and Canada “lead the agri-food revolution.”

“The same technologies that created the Internet and are transforming medicine are now being applied to farmers’ fields and to food processing factories,” Fraser said.

Fraser said the Institute will “harness and direct the energy and knowledge to help Canada develop the technology to feed tomorrow.”

Craft beer named as top trend in chefs’ survey for third straight year

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More than 560 professional chefs across the country were asked to identify the menu items and cooking methods at the peak of popularity in the association's eighth annual survey. Read more

Farm to table: A bit tricky in winter, but in high demand

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Demand driven by the farm-to-table movement knows no seasons, so farmers in colder areas of the country increasingly use greenhouses and similar structures to meet wintertime demand for local produce. Read more

Humber College culinary students bring their A game to food-truck themed competition

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Humber College’s most promising culinary students competed on Dec. 1 in a live cook-off where they demonstrated their culinary chops creating food truck inspired dishes in front of hundreds of onlookers. Read more

Time to cozy up to comfort food on your menu

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It’s always comforting when an owner breathes life into an old restaurant. That’s the approach Jamie and Fran Rouse have used since relaunching Boondocks in March 2013, a venerable dockside eatery in scenic Fisherman’s Cove near Halifax, NS. Read more

What’s up with Canada’s full-service restaurants?

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Full-service restaurants are increasingly seeking to differentiate themselves by focusing on provenance. Read more

How Caplansky’s puts the social in media

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Social media has always been a huge part of my business. Read more

The last time Will & Kate came to Canada

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Chef Katie Mitzel treats her guests like royalty – and some even are. Read more

Cafes and coffee shops are stealing coffee customers from restaurants

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Competition remains fierce in specialist coffee shops in Canada, with this channel also facing strong competition from fast food, with players such as Tim Hortons having a strong focus on quality. Read more