Founder stories, food news, kitchen licensing, and a growing set of food maps — written for the people actually building local food businesses.
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New founder stories, licensing changes, and the food maps we publish. No pitches you didn’t ask for.
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How pay-by-the-hour commercial kitchens work, what actually drives the total on the invoice, when a monthly plan wins, and the rules to expect on the floor.
Justin Andrews
What "licensed" actually certifies about a commercial kitchen, who issues the permit, how the rules differ across Canadian provinces, and how to verify one before you sign.
Justin Andrews
Saint John's food banks are organised by neighbourhood rather than as one central service. Here is which one covers your address, what to bring, and who to call first.
Justin Andrews
Miramichi's two farmers markets — Water Street on Saturdays and Newcastle on Fridays — with locations, hours, what's sold, and how the city's food scene supports local food entrepreneurs.
Justin Andrews
Food support on Newfoundland's west coast runs through a ministerial-association network and a soup kitchen, backed by a provincial warehouse most people never see.
Justin Andrews
No single building serves as Mount Pearl's food bank. Support runs through a Salvation Army program and two St. Vincent de Paul conferences, on one provincial supply chain.
Justin Andrews
The St. Catharines Farmers' Market sits in Market Square downtown. Here is what Niagara Region Public Health expects of food vendors, and how the city's wider food network fits around it.
Justin Andrews
What a commercial kitchen for lease commits you to next to short-term rental, when a long-term lease beats hourly access, and the clauses to read before you sign.
Justin Andrews
The shopping half of commissary rental: how to read a listing, the nine questions to ask on a tour, the red flags to walk away from, and how the two kinds of supply compare.
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