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.
Canadian DYK: The story behind Canadian bacon
"Back bacon" to us, "Canadian bacon" to the rest of the world
7 interesting picnic-friendly food kits from coast to coast
Some suggestions for an easy al fresco meal in the park
Canadian DYK: Seaweed is a pantry staple in Atlantic Canada
East Coast Canadians love using dulse in their day-to-day cooking
Canadian DYK: The London Fog tea latte was invented in Vancouver
This famous tea latte got its start on the West Coast
Canadian DYK: The end of the Vietnam War brought Vietnamese food culture to Canada
How pho became one of Canada's most popular dishes
Canadian DYK: How KD got its name
How the iconic fluorescent orange pasta got its nickname
Canadian DYK: The B-52 shot was invented at the Banff Springs hotel
This famous layered shot was created in the Rocky Mountains
ICYMI: How to contribute to Black Lives Matter movement, expansion of Toronto patio spaces and more
Here are five stories you may have missed this week
Canadian DYK: Canadian Living is North America's second longest running food publication
How Canada's most well-known food and drink publication got its start in the 1970s
Canadian DYK: How butter tarts became an iconic dessert of Canada
Where do butter tarts come from?