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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Why a mobile food business needs a licensed base of operation, what a commissary actually provides, how it is priced, and the five things to settle before you sign.
Justin Andrews
Montreal's public markets are a city-mandated network, not a scattering of weekend stalls — Jean-Talon and Atwater both date to 1933, and the smaller markets do a different job entirely.
Justin Andrews
A kitchen incubator sells a programme; a commercial kitchen rental sells time. What each one includes, who should pick which, and what exists in Canada.
Justin Andrews
The St. John's Farmers' Market trades every Saturday of the year from a permanent building on Freshwater Road — and the city carries more of its own farms than most provincial capitals.
Justin Andrews
Two live directories beat any printed list of Dartmouth food banks. Here is how to use them, what to expect on a first visit, and how farms and kitchens can help.
Justin Andrews
Food Web shipped its first mobile app. Tippo — the tip out calculator for restaurant owners — is on the App Store and Google Play, at $9.99 a month, locked for life for the first 99 restaurants.
Keegan Francis
Where to shop the Kitchener Market and nearby St. Jacobs, who inspects the vendors, and what Kitchener's broader local-food network actually looks like.
Justin Andrews
Where to find the Guelph Farmers' Market, what the health unit expects of food vendors, and how the market fits into Guelph's wider local food network.
Anna Purna
The four ways to rent licensed kitchen space, what drives the cost of each, and the seven things to settle before you sign anything.
Anna PurnaPage 6 of 10 · RSS feed
