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We are the Best The Cold Snap Pear from the Niagara Valley

Thanks to a group of researchers and producers from Niagara-on-the-Lake, Ont., Canadians can now enjoy local pears all year round. Dr. Amy Bowen heads up the research on the Cold Snap pear at Vineland Growers' Co-operative. In this episode of We Are The Best, she explains to chef Ricardo Larrivée how this Canadian invention was developed, and makes her pitch for ...
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 08/03/2017

We are the Best Hemingford Ice Cider

Twenty years ago, nobody knew anything about ice cider, but Domaine Neige owner François Pouliot managed to build a global brand off of the cold Canadian beverage. Now people all over the world are lining up to have a little taste of Quebec. Forty-five minutes south of Montreal, in the village of Hemmingford, Pouliot grows, hand picks and processes the ...
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 08/03/2017

We are the Best Couscous from Candiac

What do Casablanca and Candiac, Quebec, have in common? Couscous. Did you know that 400 tons of couscous is shipped across the Atlantic every year? Join chef Ricardo Larrivée as he gets to the root of this golden grain.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

We are the Best Beef from Cochrane

Why Alberta's grasslands are the perfect place to raise cattle. Join chef Ricardo Larrivée for a day of feeding the herd on the lush and temperate grasslands of southern Alberta, as he learns where Canadian beef begins.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

We are the Best The Bayview Malpèque Oyster

One hundred and seventeen years ago, P.E.I.'s Malpeque was named the world's best oyster. Here's why. Join chef Ricardo Larrivée as he as explores one of Eastern Canada's most famous treats.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

We are the Best Maple Syrup from Saint-Robert-Bellarmin

Step inside two Quebec sugar shacks — one vintage, the other state-of-the-art. Join chef Ricardo Larrivée as he taps into the sweet heart of maple country and learns just how much the industry has changed.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

We are the Best Icewine from Niagara Peninsula

Canadians didn't invent icewine — but we did perfect it. Join chef Ricardo Larrivée as he tours the famed Inniskillin estate winery in the Niagara Peninsula and explores the intricacies of this classic Canadian beverage.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

We are the Best Lentils from Riceton

When it comes to lentils, this 65-person Sask. town proves that small things can pack a punch. Join chef Ricardo Larrivée as he roams the Sask. fields and learns why lentils may be the key to a sustainable food future.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

We are the Best Sparkling Cider from Rougemont

This pioneering Quebec cider house is spearheading Canada's craft cider revival. Join chef Ricardo Larrivée as he explores what goes into making world-class cider.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

We are the Best Dried Peas from Landis

Why Canada is becoming the pantry of the world (think: peas). Dried peas from Landis, Sask., are sold in over 75 countries. Join chef Ricardo Larrivée as he learns about the power of the pulse.
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/28/2017

We are the Best The Peameal Bacon Sandwich

How do you make the most of a cured cut of peameal bacon? You slice it and fry it. That's the kind of thinking that brought the world famous peameal bacon sandwich into existence. For 40 years, Carousel Bakery, birthplace of the peameal sandwich, has been serving the crowds at Toronto's St. Lawrence Market. Now tourists from all over the ...
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/27/2017

We are the Best Mustard Seeds from Cabri

Did you know that Canada is the largest producer of high-quality mustard in the world? Condiment makers like Maille use Canadian seeds for their famous Dijon. In fact, they end up buying more than 5,000 tonnes of yield every year — enough for more than 1.9 billion small jars of mustard. Farmers like Kevin Hursh from Cabri, Sask., are part ...
  • 2017
  • 00:03:05
  • 9-12
  • Added on: 07/27/2017

We are the Best Lac La Ronge Wild Rice

Farmer Tom Hamilton spends late August boating around the shallow shorelines and bays of Lac La Ronge, Saskatchewan. He is harvesting some of the world's most nutritious wild rice, which will later be bought and processed by the Northern Lights Food Company. The goal is not to harvest as much rice as possible, but to harvest the best quality rice ...
  • 2017
  • 00:03:00
  • 9-12
  • Added on: 05/17/2017

We are the Best Lavaltrie Strawberry Plants

The strawberries from your local grocery store may grow in the U.S., but there is a chance they got their start in Quebec. It is on farms like Production Lareault, in Lavaltrie, where strawberry seedlings begin to sprout. On this farm alone, there are 35 strawberry varieties being grown and another 150 being tested. All these different types of strawberries ...
  • 2017
  • 00:03:00
  • 9-12
  • Added on: 05/17/2017

We are the Best Edgeley Wheat

You may not know that Canada is the world's premier exporter of durum wheat. In the small town of Edgeley, Saskatchewan, farmer Franck Groeneweg and his family spend their days cultivating top quality grain that is used in pasta all over the world — including Italy. Join Ricardo as he learns about the passion and technology behind the product. You'll ...
  • 2017
  • 00:03:00
  • 9-12
  • Added on: 05/17/2017

Land and Sea Fried Squirrels and Beaver Tales

Hazel Tubrett lived in Labrador for ten years. During that decade, she heard many tales of earlier days on the Labrador coast. How people lived, what they ate, how they survived, Hazel never forgot those stories. And when she eventually met her partner Dan Stanford, a trapper, she put some of them to good use…in the kitchen! In their cabin ...
  • 2010
  • 00:21:57
  • 13-14
  • Added on: 06/14/2013