The cast-iron pan sizzles as golden rounds of bannock puff and crackle over an open fire. Around the flames, elders trade stories while children sneak handfuls of wild saskatoon berries from a nearby bowl.

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 extreme Arctic climate presents formidable challenges for agriculture, yet recent innovations in greenhouse technology and small-scale farming are demonstrating that locally grown vegetables can become a viable food source.

Smoke curls lazily from the stovepipe of a log cabin tucked into the spruce-lined banks of the Nagwichoonjik (Mackenzie River). Inside, the air is thick with the scent of juniper and freshly caught arctic char simmering over the fire. A cast-iron pan crackles as bannock browns to a golden crisp, its dough flecked with wild herbs gathered from the forest floor. It’s not just a meal—it’s memory, survival, and ceremony passed down through generations.

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.

The Arctic landscape of Greenland is often seen as barren—an expanse of ice and rock, where survival depends on the bounty of the sea. But those who know the land intimately understand that Greenland’s tundra, meadows, and fjord edges hold a quiet abundance. Beneath the short summer sun, the Arctic soil bursts into life, offering an array of edible plants, berries, and herbs that have sustained Indigenous communities for generations.

In Greenland’s harsh Arctic environment, where traditional agriculture is nearly impossible, the ocean has always been the primary source of nourishment. Fish, seal, whale, and other marine resources have long sustained Greenlandic communities, but one ingredient remains underappreciated despite its abundance and immense nutritional value: seaweed.

In a world increasingly dominated by mass production and global supply chains, the simple act of sourcing food locally has become a powerful tool for rebuilding more resilient, sustainable communities.

Enjoy this unique seven-day meal plan using ingredients found in Alberta.

Sustainability starts at home. Find menus here made entirely by ingredients found in each Canadian province.

Enjoy this seven-day meal plan using only ingredients produced in British Columbia.

The Arctic is alive with sound: the wind across the tundra, the cry of migrating birds, and the resonant voice of Inuit throat singing, or Katajjaq. For generations, Inuit women have engaged in this practice, exchanging breath and sound in a playful yet demanding competition.

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.

As a child, I had a hard time eating. I had to eat, but I didn’t like it, except for sweets.

Breakfast and lunch were easy.

In elementary school, lunch was always sandwiches. Usually deli meat, but sometimes liver spread, or (bonus) peanut butter and jam or Nutella. Once, I almost choked on a piece of ham in sixth grade because it was so big and my dad hadn’t cut the fat off. 

In today's world, plastic is an essential component of daily life. From food packaging and storage to household items and personal care products, plastic has become deeply ingrained in modern living.

In a world grappling with the escalating impacts of climate change, environmental degradation, and social inequality, Hannah Ritchie's Not the End of the World: How We Can Be the First Generation to Build a Sustainable Planet offers a hopeful yet realistic perspective on building a sustainable future. Ritchie's work is a compelling guide for individuals, policymakers, and organizations seeking actionable solutions to the urgent environmental challenges we face. With a balance of optimism and evidence-based research, this book presents a nuanced approach to sustainability, presenting a future where collaboration, innovation, and community effort drive meaningful change.

Each new year presents a fresh opportunity for reflection and renewal. As individuals, we seek to adopt healthier, more sustainable practices that align with our personal values and contribute to a healthier planet. In the kitchen, one of the most impactful and achievable goals is to reduce food waste. Food waste not only contributes to environmental degradation and the squandering of resources but also impacts our household budgets. By embracing sustainable kitchen habits, you can create a more efficient and eco-friendly approach to how you purchase, store, and utilize food.

Soil is more than just dirt—it’s a living ecosystem and the foundation of any successful garden. Healthy soil ensures plants receive the nutrients, water, and support they need to thrive. While many gardeners focus on planting and harvesting, the secret to a bountiful spring lies in winter soil preparation.

Growing your own sprouts and microgreens at home is not only rewarding but also cost-effective. With minimal investment, you can enjoy fresh, nutrient-rich foods right from your kitchen. You can often sacrifice a small table or section of countertop to keep yourself fresh in greens. 

Lyanda Lynn Haupt’s Rooted: Life at the Crossroads of Science, Nature, and Spirit is a profoundly moving meditation on our relationship with the natural world. With a blend of lyrical prose, ecological insight, and personal reflection, Haupt offers readers a vision of a life grounded — both literally and metaphorically — in the rhythms of the Earth.