TOAST Magazine · Food & Drink Over the last year we’ve uncovered an array of approaches to food and drink, and shared innovative seasonal recipes. We travelled the UK, visiting Geetie Singh-Watson at The Bull inn, Totnes; Sam Buckley at Where The Light Gets In, Stockport; and delved into low-intervention winemaking at Whinyard Rocks in Wales. In London we spoke to Jeremy Lee of Quo Vadis and Ravinder Bhogal of Jikoni, while Chetna Makan showed us how to make aromatic potato curry puffs from her kitchen in Kent. We discovered Indigenous cooking with Sean Sherman in Minneapolis, who shared a seasonal recipe for wild rice pilaf. In Canada, we explored Vancouver-based bakery and mill Flourist’s approach to traceable grains. Find the #TOASTmagazine via the link in bio. Ravinder Bhogal (@cookinboots) Sam Buckley (@arestaurantwherethelightgetsin) Flourist (@flourist) Jeremy Lee (@jeremyleeqv) Chetna Makan (@chetnamakan) Whinyard Rocks (@whinyardrocks) Sean Sherman (@the_sioux_chef) Geetie Singh-Watson (@bullinn_totnes).