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For Cheryl Zealand, inspiration arrived in a pot of cold oatmeal. At the time, her twins were 2 and her older child was 7 years old. With the children’s needs pressing, the oatmeal she’d made earlier in the day had been forgotten.

Joanne Toupin and Beau Burton opened Sleepy Owl Bread on Wall Street in 2013, with baked goods that highlight flavours of local ingredients, from prairie berry Danish pastries to round rustic loaves of whole wheat sourdough miche.

In its third year, the Forthwith Festival celebrates creativity and improvisation through visual installations, music, performance and food.

Bundle up and put a fun twist on your winter.

It’s hard to keep track of how things are changing when it comes to food. A good place to start is to borrow insights and learnings from people who have already spent time and energy in an area.

Shea Ritchie grew up in the hospitality industry, helping with his father’s food service company. When he was 12, he was a dishwasher. And it wouldn’t be completely out of the ordinary to find him in the dish pit these days, either.