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Focuses on farm operations which have been successful in Canada. Mention of Sunterra Enterprises, a farming, food processing, and retail conglomerate; Topic of agricultural trends and farm consolidation; Problem of drought in Alberta and Saskatchewan.

This article reports on organic food and the validity of labeling in an industry with neither the funds nor the personnel for enforcement. Case histories are given of tests not conducted, violations not reported, and how the Organic inspectors Association and the Canadian Food Inspection Agency regard compliance with the organic standards system.

The article presents a number of U.S. food products to boycott in light of the tariffs imposed by Canada. It mentions the tariff as part of the trade war between Canada and the U.S., the Canadian products that can replace the boycotted ones, and how it impacts various food industries.

The article reports on the Canadian company McCain Foods Ltd. It mentions the company's basis in frozen french fries, its current management by chief executive officer Shai Altman, and the advantages of being a privately held, family-owned business for developing innovations.

Several letters to the editor are presented in response to articles in previous issues including "Surviving the 'Passage of Death'" in the December 21, 2015 issue, "Finally reunited" in the January 4, 2016 issue, and "Year of the happy hen" in the January 4 issue.

The article discusses the human consumption of goat meat and aspects of culinary culture in Canada. Emphasis is given to topics such as the production process for goat's milk cheese, the local demand and sale of goat meat at ethnic markets, and the nutritional and cultural aspects of goat meat consumption.

In this article the author discusses the trend, current in 2008, toward the consumption of food produced locally. The impact of local production on food prices in Canada is assessed. The author examines the sustainable aspects of the production of organic produce and also disputes the notion that local food is kinder to the environment.

The article focuses on menu changes in the fast food industry. The debate over the use of trans fats in fast food has prompted some changes in the industry's biggest chains. The article discusses New York City's ban of trans fat use and lawsuits that have been brought against restaurants. Statistics concerning fast food consumption in the United States and Canada is also presented.

The article focuses on beef safety, in light of the discovery last May of an Alberta cow with bovine spongiform encephalopathy, otherwise known as mad cow disease. Premier Ralph Klein proposed a wager that he would pay any resident of Japan (the most BSE-phobic of nations) $10 billion to come to Alberta and eat nothing but beef for a year. If that person got deathly sick, Klein would pay up. There were no takers for what was, after all, a pretty safe bet. Variant Creutzfeldt-Jakob disease (vCJD) -- a mysterious brain illness linked to eating BSE-infected cattle parts that has killed 153 people worldwide since 1995 -- has an incubation period of at least a decade. But Klein's bravado goes to the heart of a very emotional debate: just how safe is beef in light of last May's mad cow and the discovery of a second one (also Alberta-born) in Washington state on Dec. 23? The short answer, say the experts, is yes. Tim Sly, an epidemiologist and director of the school of occupational and public health at Toronto's Ryerson University, points to the experience in Britain, where all but 10 of the known vCJD deaths occurred. Mad cow aside, there are plenty of concerns that the widespread practice of giving antibiotics to cattle may actually be promoting new strains of drug-resistant infections in animals and humans alike. But Doug Powell, scientific director of the Food Safety Network at Ontario's Guelph University, says such concerns pale beside the biggest enemy of all: food-borne illnesses that afflict up to one in four Canadians annually and are due to micro-organisms lurking in beef and poultry as well as fresh fruits and vegetables. Controlling these outbreaks, he says, largely comes down to improving sanitation practices at every stage along the food chain.

Reports on the organic food industry in Canada. Lack of scientific evidence that organic food is healthier; Reasons why organic food is so popular; The price difference between organic and non-organic foods.

The article looks at the donair, a ground beef mixture cooked on a spit and served with a sweet, milk-based sauce which it says is a popular snack food in Nova Scotia as well as in some parts of western Canada. It reports on efforts to bring the dish to the U.S., citing Nova Scotia-based firm Tony's Meats, and notes it is similar to the Greek dish gyro and the Lebanese dish shawarma.

The article offers news briefs on topics including an automobile recall in the U.S. related to defective airbag deflators manufactured by car parts company Takata, an investigation of food tampering in the Canadian Atlantic provinces following reports of nails and needles inserted in potatoes, and airline Air Canada's policies on the size of carry-on luggage.

The article focuses on the demand for high-quality heritage chickens in Canada in 2014. Topics include how leg length can signal health in chickens, the production of specialized chickens in Canada, and the establishment of the Chicken Farmers of Canada (CFC) in 1978. Information is provided on the price and supply of heritage chickens in Canada.

The article discusses the price of kosher foods in Canada as of April 2014, focusing on supply management as a factor in high prices. Topics include the quota system for producing and selling dairy and chicken in Canada and its cost to consumers, the higher cost for kosher foods due to tight restrictions, and efforts in the Jewish community to work with the chicken industry and provincial marketing boards to find a solution.

The article considers a trend in Canada's dairy farms, dairy products industry and restaurants in which dairy products made from the milk of water-buffalo are being produced and marketed. British Columbia dairy farmers Anthea and Darrel Archer are discussed as the first farmers to import water-buffalo to Canada and as the supplier to the dairy products company Natural Pastures. Cheeses, ice cream and yogurt made from buffalo milk offered by Canadian food industry small businesses are discussed.

The future of seafood could rest with fish that never set a fin in the sea (or lakes, or rivers, or oceans) [ABSTRACT FROM AUTHOR]

The article looks at lacterius indigo mushrooms found in the Torch River Provincial Forest, Saskatchewan, as of 2013. It describes the rare mushrooms' blue color and popularity with gourmet chefs. It discusses disagreement over a plan to cull the forest, which mushroom distributors say may destroy the mushrooms but which provincial officials say is necessary in order to prevent forest fires.

This article presents the economic impact of accelerating food and food product prices. Causes such as international droughts and demand for ethanol squeezing corn supplies help explain the eleven per cent hike in vegetable prices, but dairy, fruits, bakery and cereal have also risen dramatically. The Monetary Policy Report issued by the Bank of Canada suggests this rise in food costs is as significant a measure of inflation on the consumer price index than energy costs.

The article reports that Alberta, Canada's provincial government recently considered a labor shortage solution that would allow children as young as twelve years old to work in bars. The idea was quickly headed off by the Alberta Federation of Labor, which circulated an industry memo to media outlets, resulting in bureaucrats reversing their position.

This article describes the successful natural foods businesses begun by Arran Stephens. It's not surprising Stephens got into the organic food business. His father ran an organic berry farm on Vancouver Island. In 1967 and 1971, respectively, Stephens opened one of Canada's first vegetarian restaurants and launched one of North America's original natural food shops, called LifeStream. By 1977, he was making organic pastries, energy bars, juices and other prepared foods to sell in his restaurant and store. Stephens is no longer involved with the restaurant and store, but he's still in the business. Nature's Path has grown by about 25 per cent a year, and with sales of more than $60 million in 2002, it's the country's biggest organic food manufacturer. It's been a fairly muted retail revolution, but organic products have outgrown health-food stores and muscled their way onto the shelves of every major supermarket chain in North America. The windfall for Canadian companies has come from exports. Thanks to an abundance of high-quality and comparatively inexpensive organic wheat--grown without chemical pesticides, artificial fertilizers and biological engineering--wheat-based products comprise the biggest component of Canada's exports.

Presents news briefs related to health as of July 19, 1999. Warning by Health Canada to the country's sperm banks after finding that some clinics are not meeting federal testing rules; Call on Health Minister Allan Rock to force the Canadian food industry to print detailed nutrition information on packages; Report on the study by United States scientists on mice which could be used in the treatment of Alzheimer's disease; Toronto's Hospital for Sick Children and the Human Genome Project.