The AFP trekked into the Quebec woods to check out Martin Picard's Sugar Shack, where the Au Pied de Cochon chef spends three months making and experimenting with maple syrup each Spring. Picard has just published Au Pied de Cochon: Sugar Shack, and says, "We are leaving our mark and if someone wants to do other things with maple syrup, they will have a starting point." [AFP, Au Pied de Cochon]
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#MeToo, Still
Five years after I went public with my #MeToo experiences in the restaurant industry, has anything really changed?
