Katelyn Marchyshyn
Katelyn is a pasta-loving public relations student at Mount Royal University. While learning the valuable skills of writing, social media and event planning at school, she takes her learning in a different direction at home. Instead of reading press releases, she's reading cookbooks from some of her favourite chefs, such as Anthony Bourdain & Matty Matheson–cough, cough, Bologna Bowl, look it up. Katelyn has always had a passion for the culinary arts and loves to share her love of food with others, as a result her friends are no strangers to receiving a variety of snacks at any hour.
ICYMI: Calgary Stampede snacks via drive-thru, beef price spikes and more
Six food news stories you may have missed this week
Canadian DYK: Newfoundland has its own regional dessert called figgy duff
This pudding is a favourite in the Maritimes
Canadian DYK: Indigenous peoples used more than 500 plant species in their diets
Indigenous culture is the original "sourcing local"
Canadian DYK: Canada’s first recorded distillery opened in Québec City in 1769
How Canadian distilling industry came to be
Canadian DYK: Ontario is home to the oldest running flour mill in Canada
This Canadian flour mill has been around for more than 200 years
Canadian DYK: Molasses was first imported to Canada around 200 years ago
This Caribbean ingredient has become a staple of Canadian cooking
Canadian DYK: Ployes are the pancakes of New Brunswick
New Brunswick has its own style of pancake
ICYMI: Nightclubs reopening, federal financial aid for farmers and seafood processors, Granville Island reopening and more
Here are five stories you may have missed
Canadian DYK: 20 edible nut species grow across Canada
We may not have peanuts, but plenty of nuts are Canadian-grown
Canadian DYK: The electric range was invented in Ottawa in 1892
How the electric stove came to be