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hospitality

I could understand people bailing out on a root canal; but do people really bail out on a chance to savor fresh grilled swordfish at Toronto's Scaramouche or truffles at Ottawa's Beckta? Apparently they do, not only at those two fine restaurants, but at establishments from one end of the country to the other.
VR, or "virtual reality," is the new buzzword in technology and the travel industry may just be one of the first to bring this phenomenon into mainstream marketing. Who wouldn't want a "real life" experience in the Amazon before committing to a $10K-plus investment?
Being hospitable is more about welcoming others, as they are, to come share your life with you, as it is. It is about opening up your doors, putting out an extra plate, sharing your space and time and relaxing enough to enjoy the company of another person.
As a lover of food, and a tourism professional, the fall holds a special place in my heart. The summer air cools, the season's bounty is gathered and celebrations abound. This fall, I'm particularly excited because I'm also returning to Galway, Ireland for the inaugural Food On The Edge Symposium -- where I'll experience a second harvest, of an idea planted by Chef Jp McMahon.