Quebec City predicts that every ash tree on the territory will disappear by 2030. Thousands of ash trees are being cut down because of the emerald ash borer epidemic. What happens to the wood?

The Mauricie's Signé Cameline won first prize in the Innovation & marketing category at the Salon international de la restauration, de l'hôtellerie et de l'alimentation in Lyon, France. 

Local and homegrown alternatives to expensive lettuce

Director Bruno Florin talks about his documentary series on Mordu.ca, Radio-Canada's food platform.

Charlevoix food writer Micheline Mongrain-Dontigny was inducted into the 2022 The Taste Canada Awards Hall of Fame this month.

Des artisans de la culture culinaire de la Ville de Québec mis en valeur sur les ondes de CTV Morning Live de Toronto.

Where to eat tori paitan ramen, Alsatian flammkuchen, and some incredibly crispy fish and chips in the province’s capital city. My curated list for EATER.

The products Vincent Noël makes have no preservatives. They are unfiltered and unpasteurized — the way he feels all vinegars should be made.

The daisy bud caper showcases Québec’s vast edible territory.

Nathalie Denault introduced saffran to Canada in 2011. Her farm is now located in Notre-Dame-de-Montauban in Portneuf. I met with her to understand how saffron is made.

Fromagerie de L'Isle-aux-Grues is launching two new fine cheeses, including a second collaboration with artist Marc Séguin, L'Angélique-à-Marc. 

Against all the odds, the bread-loving couple, Lise Colletti and Jean-François Schoofs have overcome many challenges thanks to the love of their loyal clientele, which now extends beyond the borders o