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Thanks to Quebec bogs, Canada is the second largest cranberry producer in the world
The soil in central Quebec is ideal for growing cranberries. Thanks to entrepreneurs like Martin Lemoyne, president and founder of Fruit d’Or, Canada has become a major supplier of fresh and processed cranberries.
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Newcastle, Ont.: the apple capital of Canada
Ontario produces more apples than any other province - harvesting the equivalent of 100 apples per Canadian. This fall, chef Ricardo Larrivée paid a visit to Algoma Orchards, the largest producer and processor of apples in Canada.
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Carters Point sturgeon caviar, the only wild and sustainable caviar in the world
Cornel Ceapa, owner of Acadian Sturgeon and Caviar in Carters Point, N.B., combines wild fishing with aquaculture to support the sustainability of this species.
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Bradford carrots, one of the most widely grown field vegetables in the country
Ontario is the number one producer of carrots in Canada. The root vegetable has become the city of Bradford’s mascot, since this region has more producers than anywhere else. Ricardo heads there to meet Jason Verkaik, who takes him on a tour of his operation while harvest is in full swing.
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Arctic char eggs from Whitehorse, a guarantee of quality for fish farmers
The breeding of fish eggs used for reproduction on fish farms is a little-known Canadian industry. Robin Muzzerall describes the characteristics of the Arctic char eggs that were developed in Whitehorse and are now exported all over the world.
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Malcolm Island wasabi, an unusual crop for the Canadian climate
Did you know that the wasabi you eat with your sushi is not the real thing? A Canadian botanist has the secret recipe for growing genuine wasabi in North America.
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Lake whitefish from Hay River, a fishing tale that began in 1892
Stacy Linington, President of the Northwest Territories Fishermen's Federation, explains the process of exporting lake whitefish and maintaining an industry that is sustainable for generations to come.
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Farmed salmon from Kitasoo/Xai'xais: raised to preserve local natural resources
For the people who live in Klemtu, B.C., salmon farming is more than an industry, it's a means of fostering the environment and community for generations to come.
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Which Canadian invention is one of the world's most consumed edible oils?
Did you know "canola" is a portmanteau word combining "Canada" with "ola," which in Latin refers to oil?
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Abbotsford cultivated blueberries, the top Canadian fruit export
British Columbia has made Canada one of the world’s largest producers and exporters of cultivated blueberries.
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How the 'foie gras of the sea' is sustainably harvested in B.C.
In 2016, more than eight million pounds of the delicacy sea urchin were harvested on the west coast in Richmond, B.C.
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The smoked capital of the world is in small town New Brunswick
Making smoked herring is an enduring tradition in New Brunswick.
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Why the lettuce at your grocery store might be even fresher than you think
Chef Ricardo Larrivée visits Quebec to learn about Sherrington field lettuce — perfectly fresh and crisp.
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B.C. spot prawns: A sustainable delight more Canadians should taste
Join chef Ricardo Larrivée in Vancouver and learn about sustainable fishing on Canada's West Coast.
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P.E.I.: A small province with a lot of mussel
Join chef Ricardo Larrivée for a glimpse of the work behind the mussel.
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Sweet cherries from the Okanagan Valley: B.C.'s best kept secret
Join chef Ricardo Larrivée and learn the key to growing the perfect dark red cherry in the unique climate of the Okanagan Valley.
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Explore the Montreal plant that produces 50 per cent of refined sugar in Canada
Join chef Ricardo Larrivée as he explores the sugar canons of Montreal.
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Leamington greenhouse tomatoes: sweet and tasty agricultural innovation
Join chef Ricardo Larrivée and learns the state-of-the-art methods used to grow greenhouse tomatoes.
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Newfoundland Screech: A local rum with a lot of history
This East Coast spirit has been enjoyed by the locals for centuries. Watch as chef Ricardo Larrivée gets "screeched-in" at a local St. John's bar.
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Quebec aged cheddar is internationally renowned. Here's why.
Join chef Ricardo Larrivée and learn what goes into making this award-winning cheddar.
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Bison ranching in Alberta: a lifestyle, not a job
Join chef Ricardo Larrivée as he visits a herd of bison in Bentley, Alta.
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This fungus is in more foods than you think — and Canada is one of the top producers
Cheese, bread, wine, beer — just some of the products for which yeast is a crucial ingredient. Join chef Ricardo Larrivée as he tours a Montreal yeast plant.
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This tiny town in Newfoundland is a global snow crab powerhouse
Join chef Ricardo Larrivée as he tours the Quinlan Bros. plant in Bay de Verde, N.L.
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Take a tour of the largest organic mushroom farm in Canada
Join chef Ricardo Larrivée as he tours Highline and learns just what it takes to become a top exporter.
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Poutine has gone from rural Quebec delicacy to national icon. Here's where it all started
Join chef Ricardo Larrivée as he learns how this regional favourite became an iconic Canadian dish.