Friday, November 16, 2018

Whole Life Expo 2018

Nov 9-11 Metro Toronto Convention Centre

This week I spent a Sunday afternoon wandering around the Metro Toronto Convention Centre checking out all of the booths and talks at the Whole Life Expo.

I have been to this show in the past and it's a great place to check out new things in Healthy living and listing to expert speakers like Doctors, nutritionists, Chiropractors and more.

 I sat in on a few talks like the one above with Dr. Levine who talked about many different health care issues and had tips on how to deal with certain conditions.  Dr. Levine runs the practice Vita Health a clinic with Chiropractors, physiotherapists and other health care practitioners. 

Another talk I sat in on talked about the benefits of magnetic jewellery and other products and they had a draw and gave away free bracelets to the attendees.  I got the pretty bracelet above.  Nice bonus for listening to an informative talk.

I have been to many shows and have seen many health care products so I was looking for things I haven't seen before.  The 3 products above are things that are new and pretty amazing.

The box of Mocha is my new favourite thing.  It's Mocha coffee packets that you just add water and it takes like your favourite coffee shop fancy coffee.  It tastes really good but it doesn't have the bad effects of drinking the regular coffees and has healthy Reishi mushroom as one of the ingredients.  It's PH balancing and for me I can skip the dairy and other coffee effects.  A box of 15 was $35.  I have been drinking them at work.  Great way to skip the coffee lineups.

I also bought the Flora Apple Cider vinegar with Elderberry.  Apple Cider vinegar is already a great healthy product but they have added antioxidant elderberry to it and additional a boost of flavour.  Great for salad dressings.

With a spin of a wheel I won the Peanut butter cup chocolate with no actual nuts.  I haven't tried it yet but this would be great for kids in schools since it's peanut free.

The booths were filled with Samples, information and deals.  I got my posture and alignment measured at the Vita Health booth and they had a special of a $50 for a full consultation so I decided to book a visit to their clinic because I was already planning on going to a Chiropractor this week so I visited their Yonge and St. Clair location and walked into the very serene space above and had a consult with one of their very nice young Chiropractors.  I will go back next week for the results of the different scans that they were able to do.  Trying to work on my health before the New Year's resolutions this year.

For more information about the products listed and a full vendor and speaker list please visit the Whole Life Expo website at

The festival is produced by Vitality magazine so you can find a lot of this information in their magazine as well.

Monday, November 5, 2018

Toronto Soup Festival at Fort York

I checked out a fun event recently at Fort York.  TORONTO SOUP FESTIVAL was an outdoor event with proceeds going to Second Harvest.  With a few soup vendors like Fidel Gastro's, Fat Rabbit, Ted Reader and Neruda there were a host of different types of soups.  I enjoyed the corn soup and Fidel Gastro's Leek and Potato soup.


There was also a Free to enter Farmer's market at the entrance that we stopped by on the way out.  I picked up an amazing loaf of sourdough bread that I ate every last crumb of.

I think my favourite thing to eat at the festival was Craig's Cookies though.  One was still warm and gooey.  Not soup but went so well after some warm bowls of soup.

A really cool thing they did was hand out spoons attached to lanyards that you could wear around your neck while leaving you hands free in between soups.

Fidel Gastro's Matt Basile

Fat Rabbit's Trevor Lui

Music by Corey Music

A popular place to hang out was around the fire pit. It rained for a bit so people left for cover but when it stopped they all flocked back to it.

There was fun entertainment for kids an adults with great music by Corey Music and a bouncy castle for the kids and games like Giant Chess and bricks to move around on the grass. 

A perfect place for a fun selfie was in front of the Huge Stock Pot that had steam coming out of it at different times.

It was the first year at the Fort York location.  It's a bit tough to get there but it worked out pretty well on the Saturday but not sure how it was on the chillier Sunday weather.

It's a bit pricey with a single ticket for $25 which includes the spoon and entrance and I think 2 tickets but there was a $45 price for a 4 pack which is a bit better.  Most items were between 3 to 5 tickets and each ticket was $1.   I don't know if they will do it at the same location next year but it's a fun event to hang out with a group of friends and family.

Tuesday, October 30, 2018

Taste Canada Award winners 2018

Taste Canada Awards / Les Lauréats des Saveurs du Canada ( has announced the winners of the country’s only national, bilingual food writing awards. 

 October is National Cookbook Month #Love Cookbooks #MoreThanRecipes


Date: Oct 29th, 2018
Location: Fairmont Royal York Hotel

At the gorgeous and opulent Royal York Hotel a group of food writers gathered to show their appreciation for great cookbook writing and fantastic food blogs.

This is a look at some of the winners. I kept it to the English category for space and my audience.  Photos below are just a few of the winners of the Taste Canada Awards.

A champion of cookbook authors and food bloggers, Taste Canada inspires readers to discover delicious recipes and diverse food stories written from a Canadian perspective. Taste Canada is a not-for-profit founded in 1998. More than just recipes, cookbooks and food blogs reveal Canada’s unique history, culture, and diversity.

“When we write about food, we are really writing about humanity and community; about love and death and biological imperatives; and about the powerful connections and similarities between us. Food writing has been as undervalued as the actual work of food preparation. Taste Canada is the only body in the country recognizing the importance of the work of food writers. Food stories are after all, the real stories of our lives,’ said Lindy Mechefske, author of Out of Old Ontario Kitchens, and Sir John's Table: The Culinary Life and Times of Canada's First Prime Minister (2016 Taste Canada Gold Award Winner for Culinary Narratives),

This year, 91 cookbooks and 50 food blogs entered the competition. A shortlist announced earlier in the year narrowed the competition to a maximum of 5 entries per category.

The 26 gold and silver award winners were revealed at the Taste Canada Awards Gala on October 29 at the Fairmont Royal York in Toronto, co-hosted by Shahir Massoud and Claire Tansey. The Lieutenant Governor of Ontario, Her Honor Elizabeth Dowdeswell delivered the welcoming and opening remarks. 

The Hall of Fame Awards were presented to The Galloping Gourmet, Graham Kerr (living) and Constance Hart (posthumous), the first Jewish person in Canada to write a cookbook. This award, sponsored by the Culinary Historians of Canada, goes to authors of a stellar culinary book or body of work that has had a lasting impact on Canadian cuisine.

The annual Gala brings together writers, publishers, chefs, restaurateurs, farmers, industry, media and cookbook fans to promote a vibrant national conversation about food and the art and culture of culinary writing.  

The evening started with a welcome reception by Summer Fresh, followed by the awards presentation, and then, aone-of-a-kind gastronomic celebration, presented by Good in Every Grain,featuring food by Fairmont Royal York Executive Chef j.W. Foster, as well as Ivana Raca (Ufficio), Matt Basile (Lisa Marie/Fidel Gastro’s), Ted Reader (Ted’s Famous BBQ), Trevor Lui and Hemant Bhagwani (Fat Rabbit), Charlotte Langley (Restaurants Canada), Brad Lomanto (Conestoga College), Brian McCourt and Benjamin Lillico (Ignite Restaurant Group), Daniel Stubbe (Cacao Barry), Dufflet Rosenberg (Dufflet),  Trevor Ritchie (Bocuse d’Or Team Canada), and Vanessa Yeung (Aphrodite Cooks). Wines were presented by the Niagara College Teaching Winery. 

In 2017, the total units sold in Canada for books in the “Cooking” subject category amounted to 1.4 million for a total value of $47.4 million, according to BookNet Canada's national sales tracking service for the print English-language trade market, BNC SalesData.

Award Categories (English and French Language)
  • General Cookbooks / Livres de Cuisine Générale
  • Single-Subject Cookbooks / Livres de Cuisine Sujet Unique
  • Regional/Cultural Cookbooks / Livres de Cuisine Régionale et Culturelle
  • Culinary Narratives / Narrations Culinaires
  • Health and Special Diet Cookbooks / Livres de Cuisine Santé et Diète Particulière
  • Food Blogs: General / Blogues culinaire
  • Food Blogs: Heath and Special Diet (English only) 
About Taste Canada A champion of Canadian cookbooks and food blogs, Taste Canada inspires and encourages readers at home and abroad to discover delicious recipes and diverse food stories written from a Canadian perspective. Taste Canada brings together Canadian food and beverage writers, publishers, chefs, restaurateurs, farmers, industry, post-secondary culinary colleges, media and cookbook fans, recognizing that food connects us all.  Since 1998, Taste Canada, a national, bilingual not-for-profit, has presented awards to the best Canadian food writers. Awards are presented each year at a Gala in Toronto. For more information, visit

Taste Canada Awards would like to thank our partners who support our mission to champion Canada’s culinary writers including the Alberta Canola Producers Commission, Summer Fresh, Fairmont Royal York, Good in Every Grain, Egg Farmers of Ontario, Mildred’s Temple Kitchen, Restaurants Canada, Toronto Star, Canada’s 100 Best, Eat Your Words and Education Awareness Partner, ThinkBeef.  For more information, visit,


English-Language Books
Culinary Narratives

Vij, Vikram. Vij. Penguin Canada, Toronto

Phillips, Rod. 9000 Years of Wine. Fitzhenry & Whiteside, Markham

General Cookbooks

Crawford, Lynn. Farm to Chef. Penguin Canada, Toronto

Wimbush-Bourque, Aimée. The Simple Bites Kitchen. Penguin Canada, Toronto

Regional/Cultural Cookbooks

Anderson, Lindsay and Dana VanVeller. Feast: Recipes and Stories from a Canadian Road Trip. Appetite by Random House, Vancouver

Butters, Rod. The Okanagan Table: The Art of Everyday Home Cooking. Figure 1, Vancouver

Single-Subject Cookbooks

Kohlman, Renée. All the Sweet Things: Baked Goods and Stories from the Kitchen of Sweetsugarbean. TouchWood Editions, Victoria

Gardner, Kristy. Cooking with Cocktails.Countryman Press, New York

Health and Special Diet Cookbooks

Podleski, Greta. Yum & Yummer: Ridiculously Tasty Recipes That'll Blow Your Mind, But Not Your Diet!Author/One Spoon Media Inc., Kitchener

Wright, Laura. The First Mess Cookbook. Penguin Canada, Toronto

English-Language Food Blogs

General Food Blogs

Rhubarb & Cod, Susan Keefe

The Lemon Apron, Jennifer Emilson

Health & Special Diet Blogs

Oh She Glows, Angela Liddon

Joyous Health, Joy McCarthy

I will post more about the Cooks the Books event on my next blog post.  Too much to get into one post but a little bit about it.

The winners of Cooks the Books, a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs, were also announced at the Gala. The Silver Medal was awarded to  Celina do Souto and Sydney Lutz from Conestoga College (Kitchener, Ontario) for their Braised Beef Cheeks with Roasted Squash & Maple Milk Foam recipe.  Jessi Coulter & Kaitlin McCarthy from Assiniboine Community College (Brandon, Manitoba) won the Gold Medal for their Cast Iron Seared Hudson River Arctic Char with Smoked Maple Birch Glaze, on Heritage Grain recipe written.  Cooks the Books – A Student Chef Battle was held at Mildred’s Temple Kitchen in Toronto on October 28.  This competition is presented in partnership with the Alberta Canola Producers Commission and sponsored by Summer Fresh, with Education Awareness Partner,

I have only included the English Canada Categories for the French Canadian winners please check out the Taste Canada Website

Saturday, October 20, 2018

The Superfood Chain Documentary


A Feature Documentary by Ann Shin

70 min | 16:9 | 1:1.78 | 5.1 mix | English Subtitles

Screening at Planet in Focus, October 25-28th, Toronto, Ontario

Do you know where your food comes from?

The SUPERFOOD CHAIN Documentary is a film by Ann Shin that takes a look at the effects of the so called "Super Foods" on the Food Chain and the people who grow and live on these foods and the companies that change the playing field along the way.  Filmed in Bolivia, Ethiopia, Philippines, and Haida Gwaii.  Director Ann Shin speaks to the people who grow and cultivate the food and survive on the food and income from the farming of these Super Foods and how the marketing industry affects a shift in the Chain.  Do you know why you buy your food and where it comes from and what the actions of your purchases affect the farmers that grow the food and the local community that depend on it? This documentary will make you think twice before randomly buying into the hype while shopping in your local grocery store. 

I asked Director/Producer/Wriiter Ann Shin 7 Questions about the film and the Superfood world.

1.  What was the influence in creating the documentary around the Superfood Chain?

As a mom I try to feed my kids healthy foods, and I've been a bit of a sucker when it came to foods marketed as 'superfoods.' I thought serving up superfoods might be a way to get concentrated goodness into the kids. I was serving up quinoa and my youngest daughter scrunched her nose and asked me where this 'squishy stuff' came from and why did she have to eat it? I didn't really have a good answer for that, other than, it's good for you. She was not convinced. So that set us off on a journey of trying to understand where these so-called 'superfoods' come from, whether they're really that good or not, and how our consumption of it affects farmers who cultivate them.

2.  It seemed to me that the title and some of the events in the film were about different things so was what you intended to document changed drastically during filming?  Was there a certain section you had in mind you wanted to discuss? If so, please feel free to let me know.

I can say that I was surprised to learn about the multiple issues faced by the small coconut farmer in Philippines. Not only did they lack the machines required to process coconuts in order to sell them to virgin coconut oil processing companies, but they were even facing eviction from the land they and their families had been living on for generations. 

3.  How long did it take to film the documentary?
2 years 

4.  Was there any push back from local government or businesses?

One of the issues we explored was the pressure on salmon stocks by the 3 competing fisheries: commercial, sport and aboriginal fisheries. Sport fishery companies would not speak about it, but we did manage to get one representative from a commercial fishery to speak about it. 

The issue of the farmers' land rights in Philippines was complicated, and while there wasn't government push back per se, there were two different government bodies each pointing the finger at the other saying it was not their jurisdiction, but the others. So we didn't make much headway there.

5.  What did you think was the most shocking and frustrating thing that you learned in the making of the film?

Global food trends can cause real havoc with food sustainability in growing regions. For example, when quinoa first became popular in North America as a 'superfood' there was a quinoa price boom in Bolivia, which benefitted farmers, but it also made quinoa unaffordable for locals, and created land disputes among people who wanted to start growing quinoa. As quinoa started being planted by large farms in the US, China, Canada and elsewhere, quinoa prices plummeted so now many Bolivian farmers who once grew quinoa crops are no longer growing quinoa. They can't make a living off it.

A second concern is about land rights which is a real issue for farmers in developing countries who have lived on land for generations without necessarily owning land titles. As the country develops, people with business interests can move in and initiate paperwork for titles to land hitherto unclaimed, and then proceed to evict farmers from the land. This is what Susan and her fellow coconut farmers in the Philippines are facing.

6.  What can people do to make a difference in the Superfood Chain of the future?

1) Think sustainability -- think about local, sustainable food alternatives to popular 'superfoods'. For instance, wild caught salmon is a 'superfood' known for having a lot of omega 3 oils. But did you know that sardines and anchovies are much smaller fish that are plentiful, they are more sustainable as a food, and are also high in omega oils.

2) Buy fair trade. I learned that fair trade organizations not only help farmers get paid fairly for their work, but they do other important work like lobby for farmers' land rights and form co-ops to provide small farmers access to processing machinery. It's worth going out of your way to buy fair trade.

7.  Is there anything else you would like people to know about your experience or the people in the film that you couldn't put into the film?

What my daughters and I really benefitted from the journey was getting more connected with our food, and the people who cultivate it. We saw how most superfoods are ancient foods from cultures with traditions around the cultivation and preparation of these foods. The way coconut is infused in so much of the cooking in the Philippines, from soups to breakfast to dessert, it's a natural part of their diet. It's similar with Teff and the local diet in Ethiopia, Quinoa in Bolivia. We got a deeper sense of the connection with the land and the cultural traditions around each food. I think if we all cultivated a deeper connection to the food we eat (that is, find out where it comes from, how it's grown) we will naturally make more sustainable, nutritious and delicious(!) choices.

Here is the link to Ann's website: website   Twitter @FathomFilm    Facebook / FathomFilm Group

Saturday, September 29, 2018

Full House Desserts brings Hong Kong Desserts to Canada

 FROM HONG KONG TO CANADA - A taste of Full House Desserts

Tucked inside the main level of the fairly new Emerald Condos is a tiny world of various tiny retail and food shops of mostly Asian origin you can get all kinds of different food like Poke, Japanese cheesecake, Indian food,  Jamaican patties and more.

One of the new businesses that just opened in August is FULL HOUSE DESSERTS,  this is a tiny little take out Hong Kong dessert shop that comes from a very popular Hong Kong franchise with over 500 shops in mostly Hong Kong.  I checked out 3 of their cold dishes.  The Mango Sago, and the Mango and Durian Pancakes.

Mango Sago
The Mango sago is a bit like a cold smoothie, soup kind of dessert.  According to Wikipedia Sago is: Sago /ˈseɪɡoʊ/ is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu.

The Mango Sago has a milky texture with chunks of mango and I believe there is also some pomello in it.  It is served in a plastic container and you eat it with a spoon. Imagine a mango lassie with some small chunks of mango and that's sort of what the taste and consistency is similar to.

Mango and Durian Pancake

We also tried the Mango and Durian Pancake.  The container comes with 2 in a small plastic container.   It's a handmade Hong Kong pancake that is stuffed with whipped cream and chunks of mango or the Durian fruit.

Durian fruit is known as one of the stinkiest fruits in the world and is not common to the North American diet but is very popular in Asia.  It is definitely and acquired taste.  I preferred the mango one of course because it was more familiar and sweeter.  It's a very soft and delicate dessert.  My friends 3 year old wasn't sure what to make of it.  She thought it was play dough and didn't believe it was a pancake.  

Full House Desserts

They also have Hot sweet soups like Walnut and Black Sesame.  There is also cold soya bean or grass jelly.

The 3 desserts we tried cost about $27.

Visited: Sept 23, 2018
4750 Yonge St SUITE #121, Toronto, ON M2N 0J6

*Disclaimer - The dessert samples were complimentary and the last photo are from Full House Desserts but the other images and opinions are my own. #spon.

Thursday, September 27, 2018

Canada's Table a Celebration of Canadian Cookbooks

Check out this upcoming event with some very notable guest speakers.  These people know their stuff so I highly recommend checking this out if you are able to.

October is National Cookbook Month - Discover Canadian Cookbooks 
#LoveCookbooks #MoreThanRecipes #CanadasTable #TasteCanada

Canada's Table: A Celebration of Our Cookbooks at Fort York National Historic Site
~ Saturday, October 13th, 2018 ~

Fort York National Historic Site celebrates the history, influence and importance of cookbooks and great Canadian authors both past and present with a full day of panel discussions, demonstrations, and workshops.
·      Keynote speaker: Bonnie Stern, "Things in My Garage: A Life in Food"
·      Guest speaker: Mairlyn Smith, "My Life as an Author: Then, Now and Now What?"
·      Special demonstration: Banner Cookbook author Anna Olson shares from her new book, Set for the Holidays
"This event sounds exciting and interesting, and I am drawn to the depth it dives into around the passion behind cookbooks," - Anna Olson
"Cookbooks are an amazing pairing of usefulness - worth what they cost for the inspiration and guidance they provide cooks and bakers, meanwhile telling the stories of individuals, families, communities, in fact, the world, not through battles and politics, but what’s simmering in the kitchen, and enjoyed at the table," – Elizabeth Baird
Our complimentary Long Table Lunch in the award-winning Fort York Visitor Centre, will showcase a menu created from the cookbooks of our workshop authors.
Participants get to choose a workshop with one of the following Canadian greats: David Wolfman, Claire Tansey, Tara O'Brady, Matt Basile, Afrim Pristine, Pat Crocker, Emily Richards, or Elizabeth Baird with Bridget Wranich.
Price: $125 +HST. Price includes welcome refreshments, lunch, and a one hour workshop. Each workshop participant will receive a signed copy of the workshop leader's cookbook.   Books will also be available for purchase.
Full schedule and tickets available online:

IRON CHEF CANADA... We have the Best Chefs.

I don't post a lot of Media Releases but this one is worth sharing if you have been following some of Canada's Top Chefs.  I am really excited to see this since I have met a few of the participating chefs.
Can't wait to see who Reigns Supreme!


Ten Accomplished Chefs from Across the Country Face Off Against Canada’s Iron Chefs

Find Out Whose Cuisine Reigns Supreme
October 17 at 10 p.m. ET/PT

Food Network Canada is on a National Free Preview for the Month of October

For additional media material please visit the Corus Media Centre
To share this release socially
For Immediate Release 
TORONTO, September 26, 2018 – The stadium is stocked, the secret ingredients are selected and the battles are set - but whose cuisine will reign supreme? Each week, Iron Chef Canada sees one notable chef, spanning from Vancouver, B.C. to Montreal, Que., competing in a head-to-head competition for culinary supremacy. The worthy challengers battle against the renowned Canadian Iron Chefs, Hugh Acheson, Amanda Cohen, Lynn Crawford, Rob Feenie, and Susur Lee in ambitious culinary show-downs featuring a secret ingredient that must be incorporated in each of their five dishes. Canadian television personality and recognized culinary expert Gail Simmons hosts alongside respected food critic Chris Nuttall-Smith as floor reporter. The highly-anticipated inaugural season of Iron Chef Canada premieres October 17 at 10 p.m. ET/PT on Food Network Canada.
The ten Iron Chef Canada competitors entering the Monogram Kitchen Stadium are:

·         Jason Bangerter, Cambridge, Ont.- Executive Chef, Langdon Hall Country House Hotel and Spa
·         Ned Bell, Vancouver, B.C. - Executive Chef, Ocean Wise program at the Vancouver Aquarium
·         Alex Chen, Vancouver, B.C. - Executive Chef, Boulevard Kitchen & Oyster Bar
·         John Horne, Toronto, Ont. - Executive Chef, Canoe
·         Marc Lepine, Ottawa, Ont. - Chef and Owner, Atelier
·         Nick Liu, Toronto, Ont. - Chef and Owner, DaiLo and LoPan
·         Brandon Olsen, Toronto, Ont. - Chef and Owner, La Banane and CXBO Chocolates
·         René Rodriguez, Ottawa, Ont. - Chef, COMMON Eatery
·         Danny “Smiles” Francis, Montreal, Que. - Chef de Cuisine, Le Bremner
·         Laura White, Toronto, Ont. - Pastry Chef, Forno Cultura

Throughout the season, a rotating panel of acclaimed culinary guest judges exercise their palates and serve up critiques based on taste, plating and presentation, and originality to determine who takes home bragging rights. Guest judges include television host and food writer, Ricardo Larrivée; Canadian chef and author, Jennifer McLagan; restaurant critics Alexandra Gill (The Globe and Mail) and Lesley Chesterman (Montreal Gazette), as well as Food Network Canada personalities Mijune Pak (Top Chef Canada) and host of the upcoming new series Big Bucket Food List, John Catucci.

In the series premiere, Iron Chef Canada launches with an intense secret ingredient battle between Iron Chef Lynn Crawford and challenger Chef Marc Lepine. The panel of judges declaring a winner for the very first Iron Chef Canada face-off include La Presse columnist Marie-Claude Lortie, writer and owner of Toronto’s Rosen’s Cinnamon Buns, Amy Rosen, and Host of Food Network Canada’s Carnival Eats, Noah Cappe. 

To learn more about the series, catch behind the scenes content and watch episodes online after they premiere, visit

Food Network Canada is available on a National Free Preview for the month of October. Please check local listings for additional details.

Iron Chef Canada is produced by Proper Television in association with Corus Entertainment’s Food Network Canada and based on the original ‘Iron Chef’ Series Produced by Fuji Television Network, Inc.

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Follow Corus PR on Twitter: @CorusPR
Follow Food Network Canada on Twitter @FoodNetworkCA, Facebook Food Network Canada and Instagram @FoodNetworkCa

About Corus Entertainment Inc.
Corus Entertainment Inc. (TSX: CJR.B) is a leading media and content company that creates and delivers high quality brands and content across platforms for audiences around the world. The company’s portfolio of multimedia offerings encompasses 44 specialty television services, 39 radio stations, 15 conventional television stations, a global content business, digital assets, live events, children’s book publishing, animation software, technology and media services. Corus’ roster of premium brands includes Global Television, W Network, OWN: Oprah Winfrey Network Canada, HGTV Canada, Food Network Canada, HISTORY®, Showcase, National Geographic Channel, Q107, CKNW, Fresh Radio, Disney Channel Canada, YTV and Nickelodeon Canada. Visit Corus at

About Proper Television
Since opening its doors in 2004, Proper Television has become one of Canada’s premier production companies, creating more than 600 hours of smart, fresh and compelling factual programming for audiences around the world. Proper’s award-winning slate includes original productions like Last Stop Garage, Vegas Rat Rods, Tougher Than It Looks, Under New Management and Don’t Drive Here, as well as home grown versions of big international formats such as MasterChef Canada, The Great Canadian Baking Show, Canada’s Worst Driver, Storage Wars Canada, Four Weddings Canada and Come Dine with Me Canada. Proper Television is a Boat Rocker Media Company.