Pete Buttigieg explains the purpose of DEI to regular folks.

RIP One of the greats. One of my crushes. — While filming a movie in NS, Donald Sutherland came to stay for a week at the inn Gary and I owned. I was so excited and nervous, as he was a favourite of mine. The first morning (he checked in late the night b… https://t.co/CIV7vTYHPg

Food for the soul. Friday night was … chef’s kiss. #aurora #bucketlist #foodforthesoul https://t.co/nXOnl0osBf

It’ll be a “porch sale” if it’s still raining on Saturday. Hope to see you. https://t.co/obO8Zt9CtM

Hope to see you there! We are downsizing some of the EAT library. The proceeds will go towards scholarships through the Gary Hynes Foundation. Some older and used, some in brand new condition. #yyj #library #charityfundraiser #cookbooks https://t.co/tkpMT4FLck

It’s going to be a lovely day. Hope ya’ll are having a good morning. #yyj #morningcoffee #spring https://t.co/CM57vTDdBo

Very clever invitation. Kudos, OEB Breakfast Co. #invite #restaurant #yyj #breakfast #chicken #timer #eggs https://t.co/hZqnu671d9

Posted @withregram • @gillie.easdon My god these bagels, can you imagine? Thx @imaginestudiocafe and beloved and insanely talented chef and baker @mrlouisvacca for making these beauties. Go there. So damn fine. 💗 https://t.co/U6jd77fVsb

Posted @withregram • @floyds.diner ...Ready for it? 😎🩷 . . . #floydsdiner #breakfastvictoria #victoriafoodies #brunchvictoria #victoriabc #explorevictoria #victoriabuzz #brunch #yyj #exploreyyj #instafood #yyjfood #yyjrestaurants #yyjbusiness #taylor… https://t.co/q3gFQ4H2m5

Posted @withregram • @lexxgill Life comes full circle. Rob Feenie got his start at Le Crocodile, working as a sous chef alongside the legendary Michel Jacob. I got my start as a food writer, interviewing Rob Feenie. Today it was announced that Michel… https://t.co/KTbNo1jNoq

So great to see at the corner store. What would you make with them? #shopping #groceries #eggs #quaileggs #food #spring https://t.co/75sr7uPGPa

Posted @withregram • @farmandfieldbutchers Our two very green sauces, Zhoug on the left packed full of cilantro and cardamom, and your arugula hazelnut pesto on the right. Both made fresh every week and always delicious. #yyj #butcher #butchery #yyj… https://t.co/5WyrpQW1uB

Posted @withregram • @abkhaziteahouse Our first course from our Royal Abkhazi High Tea. Buckwheat Blini with smoked salmon, crème fraiche, caviar and fresh dill. Such a delicious first taste from a wonderful High Tea. We are open Wednesday-Sunday 11… https://t.co/cJ6gKH5WgH

Posted @withregram • @finestatseavic From the bottom of our hearts THANK YOU, THANK YOU, THANK YOU! Thank you to the Fisherman without who’s incredibly hard work this would never happen. Thank you all who donated product, promotion, time and tr… https://t.co/5NrfFHxi31

Thanks for posting this Shelora. Posted @withregram • @sheloradigsin One for the @eatmag archives. During my interview with #anthonybourdain I asked him to pose with the magazine. He also was enjoying the margarita I had made for him. Good times! #yy… https://t.co/AdQIVJPYme

Posted @withregram • @littlejumbobc There’s more than one way to warm up in this cold weather. Try the Belafonte. @stillheaddistillery maple whiskey, banane du brésil, banana bergamot bitters, pineapple anise bitters, and flamed absinthe. 🥃 #yyjcock… https://t.co/2wtbmpbvLl

Posted @withregram • @finestatseavic THE HERRING HAS LANDED!!! We will be ready for you Saturday January 13th 7am! We have 15,000lbs of herring! So put on your woollies and come get yours. Our fearless leader Bob will be serving up kippered herring b… https://t.co/TewWxayAsH

Thank you! #contributors #writers #photographers #salesteam #editing #graphicsandproduction #recipedeveloper https://t.co/oxsxG2Df8X

Posted @withregram • @finestatseavic We have a date for the Herring Sale 🐟🐟🐟 Saturday January 13 7:00am - till we sell out Stayed tuned as to how we make out with the fishing. https://t.co/5z72cYAknl

Posted @withregram • @sheloradigsin Sad to see this magazine with its 25 year history go. In my last column for @eatmag I write about amping up the flavours using high heat. From spices and herbs to nuts and cabbage, sous vide be dammed, Check out th… https://t.co/Zowec2bBBj