Sustainable seasonal and regional cuisine is the focus, and this Ottawa restaurant's gardens provide the kitchen with the freshest of vegetables, herbs and edible flowers. I recently nabbed a few moments of top chef Charlie Part's time to learn more about how he got started and what drives his pursuit of local excellence.

Subscription e-commerce usually charges customers a monthly fee, but most of these subscription services don't ship to Canada, and especially not in the food niche. FoodiePages.ca's team launched its own online marketplace for small, independent Canadian foodmakers last summer offering subscription.. but with a tasty twist.

Since 2010, Chef Kirk has wowed Toronto with her culinary talents as Chef at Ruby Watchco. Chef Lora Kirk from talks to us about her favourite ingredients, why she prefers supporting local food producers and her perfect food day.

For a true burst of flavour, pick up a jar of local raw honey gathered from local bee hives. Because bees don't travel very far from the hive, the honey tastes like everything that blooms in the area, rather than a single distinctive note. Raw honey is fresh from the comb. It's not heated excessively and therefore is brimming with nutrients and enzymes. It's these enzymes which make raw honey so digestible to humans. Here are some more benefits of honey.

This year, the French gastronomic group, Omnivore, went international, and selected Montreal as one of its 12 destinations. The focus is on the young, innovative talents taking on the food scene. The event took place at the Société des Arts Technologiques (SAT) -- four days where chefs from Paris and Quebec, plus one invitee from Toronto, demonstrated their techniques for local (and sometimes not so local) foodies. And boy was it delicious!