Posts from — May 2007

In the seven or so months that we have been producing canvas one of the greatest areas where we receive feedback is our food coverage. Folks have contacted me about doing more sustainable, organic, local and ethnic recipes. Many have asked that I lend my expertise as a professional chef to the mix and offer tips, advice, product sourcing and more.

Well, as you see, I’m only too happy to oblige. If you are here, then you’ve entered canvas’ new food site where you’ll not only find blogs from me and guest chefs and aficionados but fellow foodies from all sides of the menu. In addition to the recipes, reviews of books and products, demo videos, calendar items of local and city food events and more, you’ll most of all find that this food section is a place where you can contribute your recipes, comments and ideas.

Let us know what you’d like us to cover and write in with your cooking questions! Welcome to the table—Bon Appetit!

Ramin Ganeshram is canvas’ editor in chief and a chef professionally trained at the Institute of Culinary Education. She is a Bert Greene, Food Journalism award nominee, acknowledged expert on the foods of the Caribbean and author of Sweet Hand: Island Cooking from Trinidad & Tobago. She has contributed food articles to Saveur, Four Seasons, epicurious and more.