Dear reader,

For this week’s Table Talk: the man behind Craig’s Cookies explains how he created an inclusive sweets empire, superstar chef Susur Lee bonds with his son via TikTok and the owner of the Spanish Pig responds to his vegan opponents. 

Craig Pike used to bake cookies by the dozen in his tiny one-bedroom Parkdale apartment, delivering orders around the city on his bike. Now, he’s running Toronto’s most beloved cookie institution—and fostering an inclusive workplace for LGBTQ employees.

Celebrate this Father’s Day on TikTok with Iron Chef Susur Lee and his son Jet Bent-Lee. The two have become social media sensations, transforming everyday junk food into gourmet dishes with Asian inspiration. 

Before the Spanish Pig, his high-end ham and seafood boutique, even opened, Jonathan Larrad angered animal rights activists. While a protest was not the launch party he had in mind, Larrad welcomes the opportunity to defend his sustainable products. Here, the chef talks about his new business and why he still appreciates the vegan perspective.

After two years of takeout and home cooking, Toronto diners are keen to splurge on caviar, seafood towers and prime cuts of beef. And this is all happening at a time when chicken breasts are going for $23 a kilogram and we’re price-matching at supermarkets like it’s a blood sport. The message, in short, is that if people choose to dine out, they’re going big. In our June issue, 20 restaurants where we’re more than happy to put our money where our mouths are. Still not receiving Toronto Life at home? Subscribe today.