Heated
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Heated

Why Are Diners Suspicious of Toronto’s Most Exciting Thai Food?

For starters, they have a problem with cask-strength fish sauce

When the health inspector showed up at his new restaurant, Jesse Fader just shook his head and chuckled. As co-owner of several Toronto restaurants, Fader is no stranger to the Goldilockian reactions of diners: too hot, too cold, too big, too small…

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corey mintz

Corey Mintz a food reporter, focusing on the intersection between food with labor, politics, farming, history, ethics, education, economics, land use & culture.