Editor's Note
I have always believed that food is one of the quickest ways into someone else’s story.
Ask someone about a dish they grew up eating and chances are you won’t just hear about the food. You’ll hear about a grandmother’s kitchen, an early memory, something gathered from the land, or a recipe made so many times no one bothers to write it down.
That idea runs through this issue. These are stories about the foods we carry with us and the ones rooted deeply in the places we call home. About traditions kept alive, knowledge passed down and new traditions taking shape.
Because when we talk about what we eat, we are so often talking about who we are, where we come from and what we long to hold on to.
Izabela Jaroszynski
Editor, Northern Soul Magazine
Features
Steeped in Story
In Fort Langley, B.C., Chef Sarah Meconse Mierau shares Indigenous plant knowledge, food traditions and stories through tea, bannock and a meal made with care.
I'm Here For The Pickles
Learn the story of Newfoundland mustard pickles, a beloved preserve shaped by family recipes, local food traditions and generations of home cooks.
Breaking Bread
At Metepenagiag in New Brunswick, ancient Mi'kmaw history, cultural experiences and a new generation come together along the Miramichi River.
In This Issue
Queen of Fries
PEI’s iconic potatoes take centre stage at the Chip Shack, where Caron Prins has built a beloved Charlottetown business around the humble Island spud.
Feast in the Okanagan Desert
In Osoyoos, Indigenous food traditions are part of a culinary story shaped by the Okanagan desert, its ingredients and the people who call it home.
Après-Ski For Non-Skiers
Come for the mountains, stay for the food. A winter guide to the all-important après-ski in Banff and Lake Louise.
Prairie on a Plate
At Hearth Restaurant in Saskatoon, Saskatchewan ingredients and prairie food traditions find their way onto the plate.
Foraging for Fireweed
In Haines Junction, Yukon, Sylvie Gewehr shares the many uses of fireweed and what this familiar northern plant can teach us about place.
Among The Last Clam Diggers
At Clam Harbour on Nova Scotia’s Eastern Shore, a hands-on clam digging experience connects visitors to a tradition that stretches back thousands of years.
Flavours of Kamouraska
At Côté Est in Kamouraska, local ingredients and the landscapes of eastern Quebec shape a distinctly regional dining experience.
Inside Canada's Monster Cannery
At the Gulf of Georgia Cannery in Steveston, B.C., food, fishing and history tell the story of the people who built a coastal industry.
Fall Collection
Across Canada, generations of immigrants have brought recipes, traditions and food memories from the places they once called home. In new kitchens and new landscapes, those flavours have taken root, shaping communities and changing the way Canada eats. These are stories of food, memory and belonging, and of the tastes that travel with us.
From Homesick to Hot Spot
How the foods immigrants brought with them helped shape British Columbia’s dining culture, turning tastes of home into local favourites.
Soup Joumou on Sundays
In Ottawa-Gatineau, Haitian restaurants and food events are sharing the flavours of home while introducing more people to Haiti’s rich culinary culture.
Pierogi From The Ground Up
From farm-grown organic ingredients to family recipes, Pierogerie is bringing a taste of Polish tradition to Strathcona County, Alberta.
Pull Into The Plaza
In Scarborough, food offers a taste of Asia’s many regions and the stories of the people who have made a home here.
How well do you know Newfoundland & Labrador?
Masthead
Editor: Izabela Jaroszynski
Contributors:
- Jennifer Bain
- Andréanne Joly
- Christina Palassio
- Rosalind Stefanac
- Kateryna Topol
- Doug Wallace
Cover photo:
Previous Issue: Volume 12 - Summer 2026
This magazine supports our community initiatives, including the Landsby Smart Forest Trust in New Brunswick.
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Northern Soul is the voice of our award-winning team at Landsby.
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