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Erin Maynes


Erin Maynes is the Founder of <a href="" rel="nofollow"></a>. After graduating from Queen's School of Business, Erin spent the next five years at Cara Operations, working in brand marketing and research. While learning about the food business, looking at trends in the restaurant industry and developing strategies and tactics to drive business growth, Erin began to realize that the culinary world is one of the most fast-paced and exciting industries in the world. Her entrepreneurial mindset and desire to create something of unique value in that space led her to the business challenges of independent food producers across Canada. Erin is passionate about good food, wants to drive demand for better food and help supply it to Canadians. You can follow her on twitter at @FoodiePages or visit to discover and buy artisan food directly from the best foodmakers across Canada.
Get to Know Chef Eric Wood at The

Get to Know Chef Eric Wood at The Beverley

Eric Wood -- the chef at the helm of the super hot Beverley Hotel -- is a very likeable guy. There really isn't a more accurate way to describe this dynamic chef who is putting down roots in Toronto after years of globe trotting. Eric curates the March edition of the CHEF'S BOX.
03/06/2014 17:34 EST
Tips for Winter Eating from Food expert Jennifer

Tips for Winter Eating from Food expert Jennifer McLagan

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.
01/11/2013 08:14 EST
Get to Know a Marshmallow

Get to Know a Marshmallow Maker

Gourmet marshmallows are one of the hottest food trends in 2012. They're fun and nostalgic, with no shortage of incredible flavours (toasted coconut, chai and cinnamon maple just to name a few!). Tina Bacon is the creative mind behind The Pink Spatula, located in Mission, B.C.
12/13/2012 05:46 EST
Get to Know An Olive Oil

Get to Know An Olive Oil Producer

Is your extra-virgin olive oil <em>really</em> 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.
11/20/2012 12:37 EST
Get to Know A Mustard

Get to Know A Mustard Maker

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.
11/15/2012 05:25 EST
Get to Know a Raw Food

Get to Know a Raw Food Chef

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.
10/24/2012 12:19 EDT
Top Eight Ingredients For a Thanksgiving

Top Eight Ingredients For a Thanksgiving Feast

Thanksgiving is the day when most (if not all) of your family comes together to eat. This year, why not deliver a truly pan-Canadian multicourse feast that's delicious and ready all at the same time. With only two weeks until the big day, now's the time to check out what's already in your pantry and create your master shopping list. Here are some of my top Canadian "buy now" ingredients to impress your guests on Thanksgiving Day.
09/22/2012 12:14 EDT
You Won't Bee-lieve What Honey Can do For

You Won't Bee-lieve What Honey Can do For You!

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.
09/13/2012 05:33 EDT
A Foodie Tour of

A Foodie Tour of Montréal

When I first visited Montréal, I couldn't believe that there are four markets in the city which are open every day of the week. These markets are treasures and offer an amazing glimpse into Montreal's unbelievable food culture.
09/01/2012 08:07 EDT
In Heaven at a Foodie

In Heaven at a Foodie Party

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!
08/22/2012 07:55 EDT