Elizabeth Baird

Elizabeth Baird comes from a family of farmers and serious gardeners, for whom foraging was a natural extension of the cultivated bounty. The seasons were marked with anticipation, appreciation and nostalgia - be the harvest strawberries or Northern Spy apples. The 1974 cookbook Classic Canadian Cooking opened the door to a 50-plus year career in food: highlights include Executive Food Editor at Canadian Living magazine, hosting a television show and writing cookbooks and regular columns in the Toronto Star and Toronto Sun, and presenting at Christmas in November at Jasper Park Lodge. She is honoured to be a member of the Order of Canada.

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Photo of clam chowder
Photo of Golden Butternut Squash soup

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Photo of Contributor Sue Horner
Photo of Contributor Sue Horner
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