Having such a diverse group of vendors working with us at Dundas West -- from butchers to fish mongers, bakers to coffee roasters and the most amazing seasonal farmers market -- makes my job as a chef that much easier.

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.

It's amazing to me that people argue organic vs. local when it comes to their food. Is organic only for those who don't want toxins in their bodies, and local is reserved only for environmentalists who weigh their food miles? It's actually best that we all strive to be eating local AND organic food. Our grandparents ate "organically" and locally.

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.

Chef Domenic Serio's love and passion for food began at a very young age, largely attributed to his grandmother who showed him how to cook simple food from her region in Italy. The Executive Chef at the Inn at Bay Fortune on PEI, talks to us about his passions and his perfect food day on PEI.

Ruben Marabotto is the proud owner of Las Salsas, based in Winnipeg. New to the scene, his Delicious Kicks brand of authentic salsas launched this year and is gaining a following in Winnipeg. So here's your chance to get to know a salsa maker!

Jennifer McLagan left behind a degree in economics and politics in Australia early on to pursue a career in the food industry, and what a career it has been. She talks to us about her passions, living in Paris and her perfect Valentine's Day dinner.

Is your extra-virgin olive oil really what you think it is? How can you get a quality product that you trust? Get to know an olive oil producer, like Theo Rallis from Windsor, Ontario. Theo's extra-virgin olive oil is made by cold-pressing organic Korneiki olives that are grown on family-owned groves in a small Greek village.

Mustard is a craftier condiment than it gets credit for. A truly versatile ingredient, it's used in the cuisines of countries across the globe and therefore is one of the most popular spices and condiments around. Janet Campbell is one of Canada's top artisan mustard makers, having honed her condiment craft for over 20 years in the Ottawa area.

Superfoods are a category of foods found in nature; they are superior sources of essential, super-power nutrients -- nutrients we can't make ourselves. They are the most powerful foods on the planet, and are powerhouses for the transformation to a slender, healthier you. If you are what you eat, why not be super?

Afke Zonderland is the enthusiastic chef behind Foods Alive. She has a passion for gourmet vegetarian food and lives an abundant and healthy lifestyle in Okanagan, British Columbia. When she's not busy in the kitchen, you can find her biking the Rocky Mountain trails in the summer or skiing the same snow-covered trails in the winter. Foods Alive products are hand-made in a second kitchen in Afke's home on a small acreage in the North Okanagan.

When the Second World War broke out, I was a young child living in London, England. My older sister and I were lucky to be offered shelter in a little old farm house for the duration of the war. I often looked back to these years on the Andrews' farm with fondness and gratitude -- especially because that's where I gained my deep appreciation for fresh, healthy food.

It is our duty as smart, informed shoppers to choose wisely and not be fooled. There are many simple things we can do to take back our health and make sure to not be duped into marketing propaganda from large corporations wanting to take our money. Remember, we vote with our dollars, so make every vote count.

This year, let's thank the women and men who actually grow or raise the food that we put on the table on Monday because I swear that it tastes better to me for having seen the soil from which it sprung.

Thanksgiving is all about family gatherings and home-cooked meals. This year, why not try to incorporate a local selection of fresh vegetables, meats ...