Food & Drink
She’s a key ingredient in Top Chef’s huge success
When Gail Simmons began working as a judge on Top Chef, she had no way of knowing that she was about to become part of an enduring cultural phenomenon.
Having a Grüvi time without alcohol
At a time when health experts are urging people to dramatically cut down on their alcohol consumption, Anika Sawni, BA&Sc’19, the co-founder of Grüvi, is inviting consumers to give her company's award-winning non-alcoholic beers, wines and sangria a try.
Why the future of farming might be … bugs?
In 2013, five McGill MBA students won the $1 million Hult Prize with a unique idea for addressing world hunger – insect protein. A decade later, that victory has led to a pair of businesses that want us to think about crickets and palm larvae in a whole new way.
Exploring nutrition through a high-tech lens
McGill’s Clinical Nutrition Research Unit, a key part of the School of Human Nutrition at Macdonald Campus, has a new home and vastly improved infrastructure for cutting-edge studies. The CNRU is pursuing a wide variety of projects with one common ingredient – the instrumental role that nutrition plays in keeping us healthy.
It’s not just the family business, it’s a Montreal landmark
Mordecai Richler wrote about it. Anthony Bourdain called it a “national treasure.” As the co-owner of Wilensky’s Light Lunch, Sharon Wilensky, BA’82, DipEd’87, isn’t just looking after the family restaurant, she is co-managing an iconic Montreal institution.
Cumin, coriander and a sense of community
PhD student and community organizer Leonora Indira King, MSc’17, is the driving force behind the Parc-Ex Curry Collective, an initiative that provides non-status immigrant women with an empowering opportunity to benefit from their culinary skills.
An expert navigator for the world of wine
The discipline he learned as a McGill graduate student has served Hugo Duchesne, MA’02, well in his role as one of Quebec’s most highly regarded sommeliers. He shares his thoughts on recent wine trends, his favourite wine and cheese pairings, and the stress associated with international competitions.
Cooking up a new plan
Claire Saffitz, MA’13, became a culinary superstar on "Gourmet Makes," a hugely popular YouTube series in which she whipped up her own home-made versions of beloved snack food staples like Twinkies. She is now starting a new chapter in her career with a new cookbook and YouTube series.