1. For an Indian reader, how would you broadly define the varied cuisine map of Canada?
Canada’s culinary map is one of diversity, from coast to coast. We have fish and shellfish: halibut and sable fish from the Pacific, cold water shrimp from our Arctic waters, and shellfish such as PEI mussels from the Atlantic. We even fish our Great Lakes for fresh water fish such as pickerel and pike. On land, our northern climate is home to wild game such as bison, elk, wild boar, even caribou. Our seasons are short so cooking with such produce brings variety in our menus. Spring brings wild leek also known as ramps, morels and rhubarb among others.