Canada’s new Healthy Eating Strategy will pay huge dividends

Proposed new Food Guide and nutrition labelling policies are crucial to helping Canadians achieve better health

Canada’s new Healthy Eating Strategy will pay huge dividendsThe long process of updating Canada’s Food Guide and reforming nutrition labelling will soon become a reality. And that’s good news. Collectively called Canada’s Healthy Eating Strategy, the proposals by Health Canada have been open to public consultation – and, unfortunately, industry lobbying. No one is arguing with the rights of all Canadians to be…

Put down the tech, pick up a sandwich and eat with others

People function best when they drop the hyper-productivity mindset and take work breaks to eat together

Put down the tech, pick up a sandwich and eat with othersHumans are a special bunch – or at least we like to think we are. The truth is, our ‘success’ as a species, us big-brained, upright walking apes, isn’t all that unique. In fact, the success of all species comes down to a single shared evolved adaptation: the ability to convert organic material into energy.…

Cognac’s global reach keeps spreading

While making inroads in urban American culture and gaining a foothold in China, the industry is also innovating its products

Cognac’s global reach keeps spreadingPart 7 of our series The Business of Cognac According to the Bureau National Interprofessionnel du Cognac (BNIC), the industry’s trade association, cognac’s three largest markets are the United States (78.7 million bottles), Singapore (23.6 million bottles) and China (22.6 million bottles). Singapore has the distinction of having the largest per capita consumption of Cognac in the…

Cognac’s rise from a regional product to a worldwide phenomenon

Export sales drove the development of the industry, a feature as true today as it was three centuries ago

Cognac’s rise from a regional product to a worldwide phenomenonPart 6 of our series The Business of Cognac From the very beginning, the cognac industry was dominated by cognac houses that acted as intermediaries between the producers of eau de vie and their overseas markets. Many of the first cognac houses were founded by English and Irish entrepreneurs: Jean Martell was from Jersey, while…

Zest of the West a huge success

Big Dippers pool fundraising event included food and beverage vendors, live music and a dance floor, plus raffles and a silent auction

Zest of the West a huge successKenneth Brown of The Clarion The second annual Zest of the West food and beverage tasting event will surpass the inaugural event for support, according to a spokesperson for the pool fundraiser. The 2018 Zest of the West was held in the Co-op Arena at the West Central Events Centre (WCEC) on April 21. The…

Aging and blending create cognac’s extraordinary fusion

Part 5 of the understanding cognac series: The blend is at the heart of cognac and its formulation is the industry’s highest art form

Aging and blending create cognac’s extraordinary fusionAfter distillation, the new spirit is casked and moved to a warehouse where, depending on its intended use, it may age for a period of a few years to several decades. Generally speaking, cognac is aged in barrels made from oak from either the Tronçais or Limousine forests. The eau de vie is aged in…

Getting to the essence of cognac: the distiller’s art

Part 4 of the understanding cognac series: the deft hand of the master blender is critical to production

Getting to the essence of cognac: the distiller’s artAt first glance, cognac production seems straightforward. The local wine is distilled twice, aged in oak casks from a few years to decades and eventually bottled. In reality, it’s an exceedingly complex minuet where the subtle influences of terroir merge with the distiller’s art and ultimately flower under the deft hand of the master blender.…

With Cognac, it’s all about terroir

Cognac part 3: The environment, including the chalky soil, is everything when it comes to producing the right grapes

With Cognac, it’s all about terroirCognac begins as wine. Like any wine, it’s shaped in part by the environment in which it grows. Soil, aspect and climate, among other things, combine to create a unique environment, what the French call terroir. A wine, in turn, is a distinct expression of that terroir. In the Cognac region, terroir is, for the…

Cognac: A spirit’s spirit to survive and thrive

The traditional cognac houses have had to overcome grape plagues, the rising popularity of Scotch whisky, counterfeiting and war

Cognac: A spirit’s spirit to survive and thriveAugier, the first modern cognac house, was organized in 1643. Today the brand is owned by French spirits giant Pernod Ricard. It recently relaunched the brand with a line of cognacs said to reflect the early style of the product. Over the two centuries following 1643, many of the leading cognac houses, including the big…
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