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.

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.

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.