Chef Craig Wong: Food + Sustainability 王智榮: 永續的飲食革命

We caught up with Chef Craig Wong, the Toronto-based owner of the award-winning restaurant Patois and upcoming Bar Mignonette, to explore his views on sustainability. We wanted to know what the actual practice of this word versus lip service means to him as a chef, restaurateur and cultural champion. During the pandemic, he was a part of a collaboration with IKEA that focused on cooking with scraps. That exercise, in turn, inspired the images in our feature. In this special conversation, we examine the concept of sustainability through three lenses: first as a culinary philosophy, then towards the preservation of culture and, finally, the conservation of the restaurant industry.

Long Reads, Personal Stories, Food and LifestyleFête ChinoiseFebruary 23, 2022Asian Representation, culture, Food, SustainabilityComment

Sustainability, Community, and Fighting for Justice

Miss Canada 2012, former BC Director of the Joy Smith Foundation, and feminist, Tara Teng, was born into two dominant cultures and was born for community. Learn more about her story.