Exposing the Root: How food tourism operators in Atlantic Canada are setting the table for the world
From dinners on the ocean floor to beachside boil-ups, the new wave of culinary tourism operators are whetting the wanderlust, showcasing one-of-a-kind East Coast experiences and garnering worldwide attention.
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We’re looking for the top 30 under 30 innovators in Atlantic Canada to profile in our annual Innovation issue!
Could this be you or someone you know? Send a brief overview to editor Dawn Chafe dchafe@atlanticbusinessmagazine.com

A tale of two Trudeaus
ONE OF THE ADVANTAGES/DISADVANTAGES OF GETTING OLD(ER) is that you begin to see patterns in the randomness of life—even if, perhaps, likely, almost certainly, those patterns are more random than patterned. Consider 1972. Before we go there, cast your mind back 51 years to 1968—a time of great political, economic and social ferment. The assassinations of Robert Kennedy and Martin Luther King, war in Vietnam. From an Expo ’67 afterglow to a country-shaking cry of “Vive le Quebec libre,” Canada had come to the end of the muddling, middling nothing and everything Pearson-Diefenbaker decade...
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