Sarah B. Hood
Sarah B. Hood is a freelance writer and the author of We Sure Can!: How Jams and Pickles Are Reviving the Lure and Lore of Local Food.
For 133 years — and despite two fires — Pine River Cheese has been delighting fromage fanciers by the shores of Lake Huron.
How an entrepreneur revived the Pop Shoppe — and turned it into one of the country’s best-loved retro brands.
This restaurant in eastern Ontario may not look special, but its pies draw patrons from all over the province and even across the border.
In the small town of Bala, cranberries are a way of life.
At Tait’s, you can find petits fours, Vienna bread — and maybe even a ghost.
Why people come from miles around to sample these mysterious barrel-aged cucumbers.
At the St. Jacobs Farmers’ Market, apple fritters are a tourist attraction all their own.
At the ice cream parlour off Highway 6, things haven’t changed much over the years — and that’s just how the locals like it.
How one Ontarian went from peanut hawker to amusement-park owner — and created some much-beloved treats along the way.
Greece can keep its Parthenon. Ontario’s got hot, nutmeg-scented doughnuts.
If canned mushrooms and shredded pepperoni are wrong, Windsorites don’t want to be right.
What does a highly decorated U.S. Army general have to do with a pastry from northwestern Ontario? A lot, it turns out
Ontario’s favourite treat has spawned festivals, tours, and competitions — but where did butter tarts really come from? And should they have raisins?
When this little piggy went to the St. Lawrence Market, he became a Canadian culinary icon.
Canada’s iconic (and addictive) fried treat has fittingly multicultural origins.
Volunteers brave frozen creeks to help bring Atlantic salmon back to Lake Ontario.
Ontarian bakers used everything from hearth fires to factories in the 1800s.
Late blight is a deadly, fast-spreading fungus that could decimate potatoes, yet every year home gardeners unwittingly risk spreading the disease.