Restaurant plates are changing; vegetables are emerging as features on once meat-centric plates. According to research by Technomic, vegetable-based entrées have increased 15% on Canadian menus over the past two years.
By now you should (hopefully!) be familiar with the Healthy Menu Choices Act that has been in effect since January 1, 2017. As a reminder, the act requires food service chains with 20 or more locations to display calorie information on their menus.
Dairy products are high maintenance, in that they need to be stored in a certain way. Too warm and they spoil, too cold and they lose flavour. So what’s the best way to keep your dairy products fresh and flavourful, especially when they’re purchased in bulk?
The Gay Lea Story
Our story began in 1958 when a group of farmers came together with a common vision – to better the lives of Ontario farmers. Here’s how we have kept our heritage as the second largest dairy co-operative in Canada.Read More
Dinner Starts Here is a new social media presence hosted by young farmer-leaders from many aspects of Canadian farming.Read More