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The Canada Magazine
The Canada Magazine
Food
From Small-Town Kitchens to the World Stage: Meet Chef Scott Baechler
Chef Scott Baechler started washing pots outside Goderich and went on to cook for Queen Elizabeth II, compete for Culinary Team Canada, and run the Four Seasons Whistler kitchen. Now he teaches the next generation at Niagara College.
Food
Crispy Roasted Potatoes with Whipped Feta, Lemon, Dill & Aleppo Pepper
The Ontario Potato Board's crispy roasted potato wedges over whipped feta, dressed in a lemon herb vinaigrette and finished with Aleppo pepper. From the August 2026 Food and Beverage edition.
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Be Part of Something Great
Trans Canada Trail's Great Canadian Hike runs September 1 to 30: hike, bike, paddle or roll anywhere on the 30,000-kilometre Trail, log your kilometres, and help fund the world's longest trail system.
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Set Sail for an Unforgettable Bay of Fundy Adventure
From the St. Andrews waterfront, Quoddy Link Marine's catamaran cruises put whales, seals, porpoises and bald eagles beside the boat on the world's most powerful tides.
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The Season’s Most Scenic Escape
As September softens the St. Lawrence, City Cruises Gananoque weaves through the 1000 Islands past Boldt Castle and Millionaire's Row, with the season's first autumn colour framing every bend.
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Orillia and Lake Country: Find Fall Close to Home
Autumn around Orillia, Oro-Medonte, Severn and Rama First Nation: paddle Lake Couchiching under full fall colour, cycle the backroads, then trade the trail for a nordic spa, a lakeside patio or a night at the Opera House.
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Western New Brunswick: A Secret Yet to be Told
A string of riverside towns along the Wolastoq, where you can fish and forage in summer, snowmobile the Historic Highlands Trail in winter, and catch the World Pond Hockey Championships on Lake Roulston.
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Empowering Girls to Shape the Future, One Innovation at a Time
Branksome Hall, Toronto's all-years IB school for girls, opens iCAST: a 34,500-square-foot innovation centre where students, industry experts and entrepreneurs build ideas under one roof.
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Where Life Lessons Are Learned: 150 Years of Boarding in New Brunswick
Rothesay Netherwood School pairs the IB Programme with house traditions, long-weekend trips and home-cooked meals: 150 years of boarding on the Hill in New Brunswick.
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Where Inspired Girls Become Empowered Women
St. Mildred's-Lightbourn School in Olde Oakville has spent 135 years learning exactly how girls learn best, from Canada's first all-girls robotics team to Grade 11 internships.
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Character First: The Importance of Athletics in Student Development
At St. Michael's College School, sport is character education: the Basilian motto shapes a program where the deeper goal is formation, not banners.
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We Celebrate Elite Athletes, Why Not Elite Minds?
Spirit of Math has spent 30 years training high-performing students the way sport trains athletes: 35-plus campuses, international contests, and a curriculum built past memorization.
Food
Chef Taylor Parker: Cooking With Purpose, Passion, and Presence of Mind
From a plant nursery at Six Nations of the Grand River to private seven-course tables, Chef Taylor Parker builds a cuisine rooted in Indigenous knowledge, native ingredients, and a refusal to waste.
Travel
A Cultural Experience: Six Nations Tourism
One hour from Toronto Pearson and one hour from Niagara Falls, the Six Nations of the Grand River Territory invites visitors into the largest populated First Nations community in Canada: guided tours, the Grand River by canoe, and a Nation-to-Nation cultural exchange.
Food
Chef Samantha Chevrier: Cooking With Memory, Land, and Purpose
From backyard fish fries on Batchewana First Nation to leading the line for 300 guests a night, Chef Samantha Chevrier turns wild ingredients, fermentation, and Indigenous teachings into food that honours the land.
Food
Pickerel Cheek Chowder
Chef Samantha Chevrier's chowder of pickerel cheeks, wild leeks and dandelion greens, built on smoked bacon and finished with cream. From the June 2026 Food and Beverage edition.
Food
Bistro-Style Mussels and Fries
Marta Domingos Freitas of Marta's Bistro shares her bistro classic: plump mussels steamed in garlicky white wine, finished with butter and parsley, and served with hot, crispy fries.
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