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    • Corey Mintz

    (Photo illustration by Justin Poulson)

    You’ll see more carbon labels in the grocery store next year. Here’s what they mean.

    Carbon labels tell consumers the environmental impact of oat milk, dish soap and more. Do they work?

    Nora Gray’s Cardarelli couldn’t wait to ditch takeout once patios reopened: ‘The experience we give only translates in the dining room’ (Photograph by Will Lew)

    COVID forced restaurants to face a choice: adapt or die. What changes will stick?

    The pandemic turned restaurants into grocery stores. Now that in-person dining is back, the industry could be forever changed.

    Third-party delivery platforms have based their business models on access to cheap labour (Nathan Denette/CP)

    The truth about Uber Eats, DoorDash and Skip the Dishes

    Corey Mintz: It only took a global pandemic to realize that third-party delivery platforms are absolutely terrible for the restaurant industry. We need that recognition to grow to their treatment of workers, too.

    A couple picnics in isolation during the coronavirus pandemic. (Afton Almaraz/Getty)

    A guide to pandemic picnic etiquette

    Corey Mintz: If we all agree that socially distanced outdoor gatherings, like picnics, are the safest way to see friends, here’s how to do it right

    Potatoes are seen in Halifax on Nov. 28, 2016. There are 200 million French fry potatoes in Canada already harvested. (Andrew Vaughan/CP)

    Can Canadians eat their way through this French fry surplus?

    Corey Mintz: There are plenty of deep fryer-equipped vehicles sitting dormant right now. Load them up with potatoes, sanitizer and start driving through town, distributing spuds. Why not swirl that up with some national pride?

    Restaurants are offering take out and delivery only as only essential industries are open as the province tried to slow the spread of COVID-19 in Toronto. From Mar. 24, 2020. (Steve Russell/Toronto Star/Getty)

    Local restaurants are closing for good. Here’s what we’ll miss.

    Corey Mintz: The closure of local, neighbourhood-focused, independently owned restaurants is going to leave a hole in our lives

    The cleaning products aisle at a No Frills in Toronto (Photograph by Cole Burston) 

    Coronavirus in Canada: What people are panic-buying—and leaving behind

    Limes, cauliflower pizza and rendered duck fat are just a few things that shoppers have left behind. Here, a collection of photos featuring what’s left in grocery stores and what to do with them.

    A coffee and donut from Tim Hortons is shown at a Coquitlam B.C., location on Thursday, April 26, 2018. (Jonathan Hayward/CP)

    Recreating the Tim Hortons menu, for the better

    Corey Mintz: So long Dream doughnuts, Oreo iced capps and specialty teas (this isn’t Buckingham Palace). My version of the Tim Hortons menu, which currently features over 90 items, is going down to 18.

    Tim Hortons needs to stop dreaming

    Corey Mintz: The Dream doughnuts look reasonably similar to their advertised versions, in the way that lesser Hemsworths look like Chris Hemsworth

    Did Italian food even exist before Eataly?

    Corey Mintz: I question why Torontonians need another place to buy Italian food

    Corey Mintz eats the entire Tim Hortons menu

    Food columnist Corey Mintz tries everything on the Tim Hortons menu. Find out what he likes, what he hates and what he’d order again.

    We must have our beef

    Corey Mintz: Plant-based alternatives cannot curb climate change. Why? Because we keep going back to beef.

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