Fresh and wild, startling and soothing, every bite of Peruvian food is an adventure on the fork. You can almost feel the wind in your hair and see green fields from a lofty mountain top. As this unique South American cuisine gains worldwide recognition, Halton foodies are catching on. 

Oakville opened its first Peruvian restaurant, Machu Picchu, 16 years ago. “Peruvian food is all kinds of things,” says owner Roberto Timoteo. “Ceviche is our signature dish, which is made with either fi sh or a combination of fi sh and seafood. We also serve beef dishes, like Lomo Saltado [a Peruvian-Chinese stir-fry], and every Thursday we have a rotisserie special.” 

Casa Mia, owned by Gladys Rubatto, intersects fi ne dining with home made, authentic Peruvian flavours passed down through generations. “Our restaurant is generally bustling, with customers out the door,” Rubatto says. 

Because Peru borders the sea, fish and seafood feature prominently. So do melt-in-your-mouth meats. “We are proud of our Peruvian style fi sh paella, a delightful take on the traditional Spanish dish,” Rubatto says. “However, our traditional dishes also consist of chicken, including the famous pollo a la brasa, and beef stews which are slow cooked and braised”. 

Move over, Paris! 

In recent years, the World Travel Awards have repeatedly named Peru a top gastronomic destination. 

In 2024, the number one Michelin rated restaurant in the world is Mérito in Lima, Peru. 

In 2023, another Lima restaurant, Central, landed the No. 1 spot on the World’s 50 Best list. It was the first time a South American restaurant received the honour. 

Vegetarians, too, can be transported. Casa Mia’s papa a la huancaina, for example, is made with ajíamarillo peppers prepared in the Huancayo tradition. 

FUSION AT ITS BEST 

“Peruvian cuisine is characterized by foods and flavours from a diverse landscape that extends from the Andes to the Pacific coast,” Rubatto says. “These are steeped in rich tradition and history.” 

That history spans 7000 years and multiple waves of migration. The Incas’ cuisine took on new ingredients when the Spanish took over the Empire in 1533. As of the 16th century, African slaves had their own influence on meals. Arab, Chinese, and Japanese migration to Peru in the 19th century introduced a host of new flavours and cooking methods. 

POPULAR PALATE PLEASERS 

Peruvian food is all about contrasts. Chefs playfully pair hot and cold, crunchy and soft, robust and delicate. Potato, cassava or plantain temper the tangy and acidic blends of onions, peppers and citrus. Here are some classics: 

Aji De Gallina 

This traditional Peruvian chicken stew is the ultimate comfort food. Its base is shredded poached chicken in a creamy, savoury sauce spiced with Aji Amarillo chili pepper. 

Ceviche 

Traditional ceviche consists of bite-sized pieces of raw fresh fish or shrimp, marinated in lemon, bitter orange and/or key lime juice that “cooks” the food with its acidity. Peruvian ceviche is served with sliced onions and chilis, sweet potato, and crunchy toasted corn. 

Modern chefs offer myriad twists on ceviche. Machu Picchu’s menu features hearts of palm or artichokes as vegetarian ceviche options that deliver the same party in your mouth. 

Empanadas

A Peruvian empanada (hand-held meatpie) usually contains seasoned ground meat, hard boiled eggs, raisins, black olives, and caramelized onions, all enveloped in a flaky crust sprinkled with powdered sugar and lime. 

Pollo a la brasa

Rotisserie chicken is incredibly popular in Peru thanks to its crispy skin and juicy, tender meat. The seasonings usually have soya sauce at their base and may include balsamic vinegar or lime juice, garlic, honey, peppers. Timoteo serves polla a la brasa with cilantro sauce and cassava fries. 

Pisco Sour (cocktail)

A toast to your health and happiness! This quintessentially Peruvian drink is made of pisco (a type of brandy), lime juice, sugar, bitters, and egg white. 

Mazamorra Morada (dessert)

This sweet pudding is made of purple corn and fruit, spiced with cinnamon and cloves. Mazamorra is deep purple (morada) and has an exotic blackberry flavour. 

Folks like Rubatto and Timoteo are passionate about sharing the joys of Peruvian food in a comfortable, homey atmosphere. “What we wanted was for people to feel like they are stopping by a friend’s home,” Rubatto says. “A friend who happened to be an exceptional chef!” 

By Michelle Morra

Hard and ugly, curious and inedible, gourds are among the most confusing fall vegetables. According to the Canadian Gourd Society (CGS), people are passionate about gourd crafting – not eating!

On their website the CGS explain that gourd growing and drying takes place in the fall. By the spring, they’re dry, hollow and hard and it’s time for gourd crafting. The CGS website publishes a wealth of information about gourd workshops, equipment, supplies, gourding ideas and projects. But if you thought gourds were only useful when dried and crafted into fashionable flowerpots and birdhouses, you’ll be happy to know there is much more to this category of vegetable than meets the eye.

Of course, the term gourd means a large, hard-shelled fall vegetable. Gourd is a category, however, that includes the more colourful, soft shelled winter squashes such as pumpkins, butternut squash, acorn squash, spaghetti squash and many others you’ve seen in grocery stores and on- farm markets.

Markets on farms offer the most unique variety of winter squash. These include Sweet Dumpling and Red Currie, along with more common traditional varieties like Butternut and Spaghetti squash commonly found at grocery stores. When it comes to traditional varieties, most of us can roast squash with some modicum of skill, but when it comes to the newer squash varieties, that’s when people begin to shy away.

GOURMET TIPS FOR COOKING SQUASH

Don’t miss out on a good thing this fall. Here’s my advice on preparing a few irresistible squash dishes.

Sweet dumpling squash are smaller than most, round with a mottled green and white exterior. The flavour is somewhat sweet with a mild savoury taste and they have an edible skin. Just wash the outside, cut it in half, remove the seeds, and slice it. Baste it with a little garlic oil and roast it in a hot 425F oven for 20 minutes or until soft. Remove the squash slices from the oven and do what I do – once cooled, pick them up with your fingers and eat them like you would cookies! They’re so yummy, even the kids will love them!

Carnival squash is a relative newcomer to the squash family. It’s the same size and shape as Sweet Dumpling squash, but the Carnival squash is a beautiful orange, green and cream colour. Because of its rich fall hues, this squash is popular as a table centrepiece – pity, because it’s so delicious.

The flavour is sweet, but a little more buttery than the simple, straightforward taste of Sweet Dumpling squash. For this reason, it’s beautiful steamed (not boiled, to avoid excess moisture), mashed with lots of freshly grated parmesan cheese and a little bit of cream. The skins of both Sweet Dumpling and Carnival squash are edible but peeling is necessary if you’re making mashed squash.

Honeynut Squash looks like a smaller version of Butternut Squash. It grows smaller, with more flavour concentration. Honeynut squash makes an irresistible cream of squash soup garnished with crème fraîche and dried pumpkin seeds. A beautiful fall treat.

Of course, you can stick to traditional winter squash varieties, but I’m finding these a little bland in flavour when compared to the newer varieties. The only squash that stand up to the new kids on the block in terms of flavour are Buttercup, Kabocha, Hubbard and Turban Squash. When roasted with thyme, garlic and other savoury spices, they present a deep richness on the palate that fills your insides with satisfying fall goodness.

SHOP AT A FARM

With autumn around the corner, flavours are turning savoury, making winter squash a welcome addition to the dinner table. And as leaves display their blaze of glory, why not take a leisurely drive in the countryside? It’s here you’ll find fields of ripening gourds, including a dizzying array of winter squash. For a directory of farms near you, go to www.farmfreshontario.com

Lynn Ogryzlo is a food writer. She can be reached at lynnogryzlo@gmail.com

You plan a perfectly portioned meal, offering a rainbow of foods to nourish your growing child, yet when they sit at the table it’s like a veggie eviction. The carrots get sidelined, followed by a dramatic “yuck” or even a fake gag at the broccoli.

The veggie showdown can be especially frustrating for parents. We know those colourful foods are full of vitamins and minerals that are critical for growing bodies, so how can we pack them into our picky little eaters?

It may help to know that this aversion to veggies is developmentally normal. “We have an innate affinity to sweet foods, beginning from as early as in utero,” says Norine Khalil, Registered Dietitian at One Elephant Integrative Health Team in Oakville. “Breast milk and formula are sweet, so we are exposed to sweet flavours from so early on that our taste buds may just enjoy these more in comparison to more bitter tasting vegetables.”

The good news is most kids do grow out of this distaste for veggies as they become less sensitive to flavours. Try these tips to encourage a love for vegetables at an early age.

Offer Choice and Variety

“For some kids, the idea of trying something new can be scary,” says Amy Pulford, Director of Little Kitchen Academy in Oakville. Giving kids control over their food can help them be more adventurous. Visiting a farmer’s market or grocery store and inviting your child to choose a new vegetable to try gives them control over their food choices, and you both might be surprised by what you discover!

Involve Kids in Food Prep

Making kids part of the process of preparing food can make them more likely to try it. Depending on their age, meal prep involvement may be as simple as helping to crack an egg, collecting ingredients from the fridge or pressing the button on the blender.“At Little Kitchen Academy, we encourage our students to plant, nurture and harvest some of our produce in our outdoor garden because we know that when we are an active participant in our food choices, we will try them – and more often than not, enjoy them,” says Pulford.

Talk About Preferences

When your child says “yuck” and pushes veggies off their plate, rather than trying to convince them to eat it, Pulford says this is a great moment to explore what they don’t like about the food.

“Perhaps your child has always said that they don’t like tomatoes, but through talking about what they don’t like – the texture, taste – you may discover that they in fact do like tomatoes prepared in a different way, such as grilled versus raw or cut versus whole,” she says.

Avoid Hidden Vegetables

You may think you’re being sneaky by packing blended veggies into your child’s pasta sauce, but Khalil says this strategy can backfire as kids miss out on the opportunity to get used to the actual look, texture and taste of vegetables.

Instead, she recommends presenting vegetables in a variety of ways – roasting, steaming, air frying or pairing with a yummy dip such as hummus or guacamole. “Exposure to the texture is a huge part of getting kids comfortable with vegetables, and we often will skip this due to frustration,” she says.

Make Veggies Fun

Rather than dumping a spoonful of broccoli onto your child’s dinner plate, get creative with making veggie faces on pizza or cutting veggies into fun shapes.

Offer Without Pressure

“It can take over 10 exposures for a child to even consider trying a new food”, says Khalil. Developing a taste for vegetables can take time.

Add veggies to their lunch along with foods they typically enjoy and avoid calling attention to whether they eat it or not.

By openly incorporating vegetables into meals and encouraging a positive attitude towards them, you can win the veggie wars and develop lifelong healthy eating habits, too!

Broccoli Pesto Pasta

INGREDIENTS

• 100 g broccoli
• 55 g dried spaghetti
• 14 g unsalted butter
• 1 tbsp olive oil
• 35 g yellow onion
• 1 garlic clove
• 1/2 tsp table salt
• 1/4 tsp pepper
• Pinch red pepper flakes (optional)
• 2 tbsp heavy cream
• 28 g parmesan, grated

METHOD

1. Bring a pot of water to a boil and cook broccoli for 2-3 minutes to blanch. Drain broccoli and transfer to a bowl of ice water to shock.
2. Once broccoli has cooled, chop into small pieces.
3. In a frying pan, melt the butter and the olive oil. Add the onions and cook until translucent.
4. Add the garlic, broccoli, salt, pepper and red pepper flakes to the frying pan and cook.
5. Pour the cream into the frying pan and cook to slightly thicken. Remove from heat and set aside to cool.
6. Cook the pasta in boiling water. Reserve 1/4 to 1/2 cup pasta water to thin sauce.
7. Place the broccoli mixture in a blender and blend until almost smooth (a few chunks are desired). If too thick or dry add 1 tbsp pasta water at a time to thin down sauce.
8. Toss the pasta in the broccoli sauce and parmesan cheese.
9. Serve with more parmesan cheese if desired.

Recipe provided by Little Kitchen Academy
(905) 845-5355
littlekitchenacademy.com

By Lisa Evans

When it comes to picnics and barbecues, Southern Ontarians have a longstanding love affair with classics like potato salad and hot dogs. Our neighbours from other parts of the world, however, remind us that feasting outside in nice weather evokes endless other food possibilities. Different waves of immigration have gradually, undeniably upped the wow factor of feasts in our parks. Exotic fruits, refreshments from other continents, and hot dishes lovingly prepared in time-honoured spices elevate al fresco dining to another stratosphere. 

The Halton and Hamilton-Wentworth regions feature outstanding picnic sites such as Lowville Park (Lowville), Hidden Valley Park and LaSalle Park (Burlington), Waterdown Memorial Park (Waterdown), Tannery Park and Gairloch Gardens (Oakville), and Dundas Driving Park and Christie Lake Conservation Area (Dundas). Once you’ve decided on the perfect setting, consider expanding your horizons by embracing new culinary fare.

Look Local asked two families from different cultural traditions what they typically bring to their family picnics. Here are their ideas and recipes to awaken your taste buds! 

Margarita Cardona, originally from Colombia, loves taking her family on day long picnics. This requires stamina, which is easily provided by ready-made treats. Margarita packs ripe, fresh fruit (such as nectarines, cherries and watermelon), and savory snacks (popcorn, and tortilla chips and salsa) to get the party started. 

To keep everyone energized, Margarita shares a pro tip: “Something we make sure we pack, always, is a thermos with hot coffee! Colombian coffee, just black. We are coffee drinkers and we are not always sure we will have access to a coffee shop.”

The main meal is kept simple, such as a protein packed egg or tuna sandwich, or a quinoa salad.  For dessert, a delicious homemade cake rounds out the meal! Margarita also adds a taste of Columbia to her picnics by either preparing a tasty plantain snack ahead of time, or barbecuing it on the spot.  

Bushra Faisal also loves to create healthy food for her family. Bushra’s background is Pakistani and when she picnics she brings a variety of dishes including salads, chicken dishes, and desserts.

“Some of our favourite foods include Chicken Biryani, Chicken Karahi, Qeema (minced meat with green chillies), Kabobs, Naan, Qatlian (Potato slices cooked with spices), and fresh fruits, especially watermelon, cut into pieces,” Bushra says.

This popular Pakistani recipe (see below) is ideal for preparing  in advance and cooking on the grill at your picnic site.

Make your next picnic memorable by bringing a few of Margarita and Bushra’s ideas to your table! 

One morning over breakfast, my toddler asked for “star-berries.” She described them as, “Da red ones with da dots.” Strawberries! She wanted strawberries on her pancakes. I think she was onto something.

Strawberries are indeed celebrity berries in my opinion. Ever heard of strawberry glam jam? That’s what I call it, anyway… the shimmery preserve made with edible glitter has undeniable star quality. Nevertheless, strawberries on their own are the superstar of fruit farms at this time of year.

Eaten fresh, baked in a pie, tossed in a salad, or enjoyed in any number of mouthwatering ways, strawberries are a celebrated sign of summer. Speaking of summer, we visited Springridge Farm every summer and fall when my kids were little.

Now that they’re grown and no longer interested in wagon rides or the Fun Farmyard, I visit Springridge on my own to stroll around the Barn Market. I always stop in at the bakery to pick up a pie and some preserves that I end up sharing with my big kids.

What they don’t know is I usually eat a strawberry tart or two on the way home. You snooze, you lose, kids. “Strawberry season is an exciting time here at Springridge Farm,” says Farmer John Hughes, co-owner.

“It’s hard to believe we’ve been growing and harvesting everybody’s favourite berries for almost 40 years. We pick them at their peak, so they’re always fresh and ready for you to take home and enjoy.” If you feel like channeling your inner farmer by picking your own berries, head to Andrews Farm Market and Winery.

Established in 1980, this 165-acre community farm in Halton Hills has grown to include a winery (Strawberry Wine? Yes please!), a playground, and an animal corral. Pick your own berries or buy a basket from their “proud to be local” farm store.

Matt Setzkorn, Operations Manager at Andrews Farm says, “If you’re picking your own, choose strawberries that are bright red all over with green caps.

Avoid berries that are mostly white or green, as they’re not fully ripe. Lift the leaves gently to check for any hidden berries underneath. Sometimes the ripest ones are tucked away out of sight.

To harvest the berries, grasp the stem just above the berry between your thumb and forefinger, then give it a gentle twist. This should detach the berry from the plant without damaging it.”

Wondering what to do with your berry bounty once you’ve picked them or picked out the perfect basket at the farm store?

Indulge in their sweet, perfect ripeness and gorge. You can also dip strawberries in chocolate, add them to yogurt, preserve them in a jam, or use them in your baking.

OLD-FASHIONED ENGLISH TRIFLE

YOU’LL NEED:

• 1 pound cake (store-bought works)

• 1 jar strawberry jam

• 1 ó cups sliced strawberries

• 1 ½ cups plain greek yogurt (0%)

• 1 tsp pure vanilla extract or paste

• 4 (or more) fresh whole strawberries for garnish

Slice the pound cake crosswise into ó inch slices, set aside. In a small bowl, stir vanilla into greek yogurt, set aside. Start with a layer of pound cake in the bottom of each of four large red wine glasses. You will likely need to cut the slices of pound cake into smaller shapes to create this layer – don’t worry, the finished product will look great.

Next, add a thin layer (approx 1/8 inch) of strawberry jam. Then add a layer of strawberries, and then a layer of vanilla-flavoured yogurt (between . and ó inch thick). Repeat layers until glasses are full, aiming to finish with the yogurt layer. Garnish with a whole fresh strawberry and refrigerate until ready to serve!

I always joke that I don’t bake, I “bakery” (pie crust scares me). Thankfully, Springridge Bakery offers a variety of pies, tarts, and other tasty treats. In the words of chef Jesse Lauzon, who heads the Springridge Bakery, “Strawberry shortcake is a summer classic. But another simple dessert that highlights the freshness of in season strawberries is an English Trifle.” 

Lauzon shares this lighter version of trifle, made with vanilla greek yogurt. It packs all kinds of flavour and couldn’t be simpler to put together.

“Make individual servings in large red-wine glasses, or make one large layered trifle in your favourite large glass bowl or trifle dish,” he says.

Whether you go berry picking, pick up a basket from a local farm, or enjoy berries plucked from your own garden, strawberries will undoubtedly be the star of your brunch, picnic, or dessert this season.

Enjoy! And try not to get strawberry juice on your shirt.

By Lisa Thornbury

Caribbean cuisine is hot, hot, hot — not only in spice but also in appeal. It’s a fusion of flavours and cultures, reflecting the diverse heritage of the islands. At its core, Caribbean food is a celebration of bold spices, succulent meats, and an abundance of fresh produce.

Jerk chicken is a well-known Caribbean dish that exemplifies the marriage of heat and flavour. The chicken is marinated in a blend of herbs and spices, then slow-cooked until tender and juicy. The result is a dish that packs a punch with every bite, yet still manages to tantalize the taste buds with its rich, smoky flavour.

This island cuisine is also about the heartiness of its dishes. Caribbean food is known for its generous portions and rich flavours, from fall-apart tender oxtail stew to savory curried goat. These dishes are often cooked low and slow, allowing the flavours to meld together and the meats to become melt-in-your-mouth tender. It’s the epitome of comfort food. 

And let’s not forget the bread. In the Caribbean, bread is more than just a side dish. Whether it’s johnnycakes, hardo bread, or roti, this staple is as diverse as the islands. Each bread brings a unique texture and taste to the table, perfectly complementing the dish it accompanies.

Kori’s Roti has become a go-to spot in Oakville for Trini food. Owners Chris and Leilani say, “Caribbean food is about finding the perfect balance between heat, spice, and flavour. Every ingredient has its place, and when you get it just right, it’s everything. Quality and authentic ingredients are key. We source locally whenever possible and import directly from Trinidad to make sure we are bringing you the best ingredients.” (Is it just me, or is your mouth watering too? I’ll be taking an early lunch today…)

At Kori’s they also caution, “Our pepper scale ranges from mild to suicide (think red face, steam coming from your ears). So unless you’re used to it, you’re going to want to start slow.”

When you sit down to a meal of Caribbean food, you’re not just eating; you’re experiencing a piece of the chef’s culture. At Burlington’s JustJerk, their mission is to prepare authentic Jamaican food with all the rich spices the chefs grew up with on the island. For the owners, Caribbean food is about tradition and family. It’s about passing down recipes from generation to generation and keeping their culinary heritage alive. 

I fell in love with Caribbean food when I visited my brother who was working in Jamaica. He was immersed in the community and, therefore, the perfect culinary guide. Ackee and saltfish, Johnny cakes and Jerk Chicken became fast favourites that I was delighted to learn I could find at home.

Whether you’re a seasoned foodie or a curious newcomer, exploring the world of Caribbean cuisine is an adventure for the senses. So why not spice up your next meal with a taste of the Caribbean? Your taste buds will thank you. 

FOR A TASTE OF THE ISLANDS VISIT:

Kori’s Roti Shop 
1026 Speers Road, Oakville
korisroti.ca

Irie Cuisine 
121 North Service Road East, Oakville  
iriecuisine.ca

Sunrise Caribbean Restaurant
3513 Wyecroft Road., Oakville

Ranee’s Roti
579 Kerr Street, Oakville

JusJerk Caribbean Restaurant
3300 Fairview Street., Burlington
jusjerk.ca

D Hot Shoppe 
4155 Fairview Street, Burlington 
dhotshoppe.com

In a world that’s increasingly aware of the impact of our dietary choices on the planet, society and health, the trend toward plant-based eating is on the rise. Whether you’re already a seasoned vegetarian or a curious carnivore, we have some creative ways for you to get more plants on your plate.

After writing a university paper on animal rights, I adopted a strictly vegetarian diet. I maintained this for decades, despite it being a less popular lifestyle back in the early 90s. When I was pregnant with our first child, however, I succumbed to some pretty hard-core cravings for red meat until our son was born. My husband said watching me aggressively carve into a blood-rare steak was, “somewhat alarming.” Well, the pregnant body wants what the pregnant body wants. Funnily enough, that baby grew up to be a plant-based, animal activist.

For the most part, my family would be considered, “flexitarian.” We eat mainly vegetarian meals, but we occasionally indulge in chicken, eggs and dairy. This can be a great approach for easing into a more plant-centric lifestyle. 

Regardless of your motivation, whether you opt for a fully plant-based diet or simply aim to incorporate more plants into your meals, here are some simple ways to increase your plant intake.

Meatless Mondays: Designate Mondays as the day to experiment with a new vegetarian or vegan recipe. It’s a fun way to start your week on a fresh and tasty plant-based note.

Culinary World Tour: Explore the world of global cuisines, focusing on vegetarian dishes from different cultures. From spicy Indian curries to savoury Italian pasta dishes, you’ll discover so many plant-based meals to add to your meal rotation.

DIY Veggie Garden: If you have some outdoor space, try growing your veggies. There’s nothing more satisfying than harvesting your own produce to use in a delicious meal.

Plant-Based Potlucks: Host a plant-based potluck with friends and family. Everyone can bring a dish, showcasing the diversity of plant-based eating. This is a fantastic way to exchange recipes and broaden your culinary repertoire. 

Some of my family’s veggie go-tos include:

Veggie-Packed Burritos
Swap out the meat for beans, quinoa, or lentils, and load up on colourful veggies like bell peppers, onions and grated carrots. Slather on some guacamole and salsa and wrap it all up in a whole grain tortilla.

Mushroom Main
Try making a mushroom “burger” by marinating portobello mushrooms in a balsamic glaze and grilling to perfection. Or, chop and use as a hearty addition to pasta or stir-fries.

Taco Bout Delish Lentil and walnut taco “meat” is versatile, tasty and easy to make. This is a staple in our meal rotation. 

High-fives for Stir-fries
Mix and match your favourite vegetables like broccoli, carrots, snow peas and bell peppers. Add tofu or tempeh and nuts like toasted almonds and cashews for a protein boost. Toss in a flavourful sauce made with soy sauce, ginger and garlic, and serve over brown rice or noodles and bam! Dinner is served. 

Don’t feel like cooking? We are blessed with an abundance of vegetarian-forward restaurants and boutique grocery stores in our community. 

Fresh Kitchen + Juice Bar (freshkitchens.ca) in downtown Oakville boasts an extensive menu of “food that loves you back.” Pop in for a freshly squeezed juice made to order. Or try one of their tasty vegan bowls or a nine-layer burrito.

Community Restaurant (communityresto.com) in Kerr Village is “where good vibes and awesome plant-based food come together.” We’re fans of the Community Nachos. 

Bliss Kitchen (blisskitchen.ca) in Waterdown is a vegan eatery that “creates delicious, soul-nourishing food, handcrafted daily in house, from scratch.” Try the shawarma taco, kimchi fries or stuffed jalapenos. 

The journey to more plant-based eating is about exploration and enjoyment. Experiment with different ingredients, chat with local market vendors, get creative in the kitchen and don’t be afraid to think outside the salad bowl. 

Visit one of these local markets for a helping of plant-based info and creative inspo!

Nature’s Emporium
2180 Itabashi Way, Burlington
210 North Service Road West, Oakville
naturesemporium.com

The Simple Kitchen
137 Lakeshore Road East, Oakville
thesimplekitchencanada.com

Organic Garage
579 Kerr Street, Oakville
organicgarage.com

Revel Foods (Vegan Market)
503 Pinegrove Road, Oakville
revelfoods.ca

Goodness Me
2300 Fairview Street, Burlington
goodnessme.ca

Farmer Jack’s 
676 Appleby Line, Burlington
farmerjacksmarket.com