Bryan Lavers

Recipe: how to make the tangy rhubarb-raisin relish from Kensington’s Thomas Lavers Cannery

Chef’s Choice: Tye Thomas and Bryan Lavers of Thomas Lavers Cannery pick their favourite food destinations

The Month that Was: the Toronto restaurants and bars that opened and closed in December

Stalk market: Rhubarb is finally in season—here are five ways to experience it