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On the frontlines of a food revolution at UBC
Having led some of B.C.’s top restaurant kitchens, Chef David Speight could easily be garnering accolades for his culinary skills in any number of establishments in Canada.
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High society wants its fine foods to also be ethical
Truffles and caviar have traditionally been delicacies of the upper class, but a new study by UBC sociology professor Emily Huddart Kennedy and colleagues from the University of Toronto finds that free-range and fair-trade foods are becoming increasingly important among the elite. We asked Kennedy about the changing ways in which people signal status through…
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This scientist’s pain will be future cancer patients’ gain
Mary De Vera has researched asthma, arthritis and pregnancy. She doesn’t specialize in a particular medical condition, she specializes in methods.
