Italian immigrants arrived in Alberta in small numbers as early as the 1890s, often settling in mining towns like Coleman and Blairmore. By the 1920s and again after World War II, larger waves of immigration brought families from Calabria, Abruzzo, Sicily, and Veneto to Edmonton.

The story of Chinese food in Edmonton begins not in a kitchen, but along the Canadian Pacific Railway. Chinese immigrants were among the earliest non-European labourers to arrive in Alberta in the late 1800s, often facing harsh working conditions and systemic discrimination. After the railway was completed, many were forced to turn to low-margin industries, including laundries and food service.

When you think of Italian bread, your mind might jump to crusty ciabatta, a fluffy ciabattina, or maybe even pizza. But there’s one humble flatbread that has a story as rich and layered as its texture — focaccia.

Greenland’s culinary landscape is undergoing a quiet but profound transformation. Rooted in Inuit food traditions that have sustained communities for centuries, Greenlandic cuisine is now being reimagined through modern culinary techniques and global influences. This evolution is driven by a growing interest in sustainability, cultural identity, and the need to adapt to a changing environment. As the world looks northward for new culinary experiences, Greenland is embracing innovation while fiercely preserving the essence of its traditional food culture.

Every February, when the first seeds of the season are pressed into the soil, the Mising people of Assam gather for Ali-Aye-Ligang, a spring harvest festival that is as much about community as it is about crops. The name itself carries the rhythm of the land: “Ali” for legumes, “Aye” for seed, and “Ligang” for the act of sowing. Together, the words mark a turning point in the agricultural calendar—an announcement that it is time to begin planting.

In my corner of the world, the snow is settling in. Tis the season for scraping ice off cars, shovelling sidewalks, and making hot, nourishing food.

Àmàlà is one of the cornerstones of Yoruba cuisine in Southwestern Nigeria — a staple food that carries both nourishment and memory. Classified as a “swallow”—a category of soft, dough-like starches eaten by hand with soups and stews—àmàlà is less a single dish than a shared experience. Diners pinch off portions, roll them gently between fingers, and dip them into richly seasoned broths, each bite a blend of starch and flavour that sustains both body and community.

Food plays a central role in human rituals and celebrations, acting as a catalyst for communal bonding and cultural continuity. Across diverse cultures, communal meals and culinary traditions are integral to various ceremonies, from weddings and harvest festivals to religious observances.