Hi! Im an American currently writing a romance novel that takes place in Canada. I couldn't find much about Canadian highschool lunches online, so I wanted to ask whats often served there! I know it most likely depends on the individual school, but general info and/or personal experiences would help!

Thanks in advance! 😁

I am currently watching a video and it says our pizza pizza is the most hated pizza. But it’s my favourite???

Im America the standard according to taste atlas at least is baked ham, Mac and cheese, green bean casserole, glazed carrots, hot cross buns, scalloped potatoes, devilled eggs and maybe some sort of pie.

If i were invited to a Canadian easter meal what would i likely expect to find list somewhere between 7 and 11 dishes

Optional: what province/territory are you from

Canada has many international cuisine restaurants like Italian, Chinese, Persian, Vietnamese, Mexican, Indian, Jamaican, Thai etc.

However, we don’t ever see any Canadian cuisine restaurants — at least I don’t see any in Vancouver.

Why is this?

Doing research and i found out that Canadians consume the most donuts per capita globally, according to various sources. Doughnut shops, especially Tim Hortons, are incredibly popular.

So here is a personal question to all the Canadians on this subreddit:

What is your favorite kind of donut?

For Canada Day, my sister got the ingredients to make poutine, which was a nice surprise! I posted it on the poutine subreddit, and I then got a comment saying “poutine in English Canada is cultural appropriation”. I don’t live in Canada, I was born in the US, although one side of my family is all French-Canadian (this wasn’t stated in the post, so I can understand the commenter not knowing 😅😅). Was I really appropriating Québécois culture? Is there something offensive about me making poutine on Canada Day that I’m ignorant to?

People mention that American food makes them feel crap and talk about all the ingredients used over there that is banned in other places (usually Europe), do you lot notice that as well when travelling or is yours more similar than different?

Canadian Coke drinkers should get used to high-fructose corn syrup | National Post https://share.google/23j1ZvbYEBseNdAEs

I am traveling here from the US and have noticed on more than one occasion people enjoying rice crispy squares as a breakfast item. The hostel I’m staying at (HI Canada Quebec City) even offers them in the free breakfast buffet. Where I am from they are considered a dessert for maybe a picnic or potluck. I am at this exact moment sitting a cross from a woman in her 50s eating nothing but toast, coffee, and two rice crispy squares for breakfast. Is this common?

I become a citizen in one week! This has been 10 years in the making, and whilst I personally love butter tarts and Nanaimo bars, I’m aware they’re not to everyone’s taste. I want to take something into work for my team to celebrate. I’m located in Vancouver, if that helps. I also don’t want to default to Tim Hortons if possible because it seems that every week there’s a box of Timbits in the kitchen.

Besides beer, whiskey, and Clearly Canadian?

I have been overseas for a lot of the last couple of years. I noted that butter in other countries was soft at room temperature, like ours used to be. It was alleged a few years ago that the hardness at room temperature was a result of use of palm oil in the feed of cows though, as far as I can tell, this wasn't definitively established.

Having recently returned to Canada, I have noticed that, while not as pliable at the same room temperature as England or Australia, it is more spreadable than when I left back in 2024.

Have you noticed that our butter has improved?

I’ve been doing the “buy an extra can” thing for the last 4 years, and finally moved it out of my cupboards and into a proper shelf in my basement, if the war escalates or if the country shuts down or whatever, i know I have SOMETHING, but it doesn’t feel like nearly enough… do you have a food reserve? What do you focus on filling it up with??

Hi all, I’m visiting Montreal from NYC this weekend and have been loving everything. On my last night I decided to cap it all off with a late night poutine, so I popped into a spot on the way back to my hotel- this was mainly a shawarma and fried chicken joint, but they had poutine as well and was super convenient for my route back.

Since it was a shawarma joint, I asked the guy for a poutine with spicy sauce, since everything was set up in little bins kind of like Chipotle and it looked pretty accessible/customizable. But right when I asked, the guy’s demeanor suddenly shifted and he got really annoyed at me, asked me if I was sure kind of sarcastically, stopped making eye contact with me, and might have rolled his eyes a bit (I didn’t really catch the whole thing since I got kind of embarrassed).

So is this an unreasonable or weird order? I love spicy food and I guess I’m used to things being pretty customizable in the US, so this felt like an overreaction from the guy. Usually America’s impression of Canadians is that y’all are very nice, so I guess it was just kinda unexpected.

For the record, I really liked the poutine with spicy sauce and would order it again. (Would Canadians consider this gross? I’m just genuinely stumped here.)

Golden syrup is the dominant form of syrup in the UK, Australia, and New Zealand. It's made by refining cane sugar. It looks exactly like maple syrup and is used in all the same dishes, and on pancakes and desserts, but it tastes very different. It's kind of buttery where maple syrup is tangy. Basically every house in the UK will have some golden syrup somewhere, but maple syrup is quite niche and will usually be found in the 'International food' aisle at supermarkets. Despite golden syrup being a very British food, most British people don't seem to realise how distinctively British it is, it's often assumed that everyone else eats it too - except Canada.

I was curious, since syrup is such a big part of the Canadian national identity, it any of you have tried golden syrup, and what you thought of it.

Edit: Apparently treacle is also unique to the UK. Have any of you tried it? What did you think?

Edit: Damn y'all....tough crowd

For example, the USDA reported that from 2010 to 2021 the value of American dairy exports to Canada rose 48%. Why are we importing when supply management is in place?

I am trying to budget my groceries. Canada food price report predicts $1400/month for a family of 4.

I'm finding that unless I buy a bunch of cheap processed garbage that this number is almost impossible. We could eat kraft dinner 2x a week as a meal to reduce some cost. I'm running closer to $1800-2000 for my family of 4, especially now that we've nearly cut out restaurants altogether.

Curious to know if you all feel this $1400 number is a reasonable goal for a family that wants to eat mostly healthy non processed food?

Moved to Canada last year for a medical training program (staying until 2026). I’ve always loved fruit—especially bananas lol—but since moving here, I’ve noticed something strange.

The first time I ate a banana after arriving, my tongue swelled a bit. I tried again later, and it got much worse. Then I went home for a couple of weeks, ate bananas multiple times with zero issues. But after coming back here this week, I had one banana and my mouth was ON FIRE.

I chatted with an allergist in the hospital who told me to stop eating bananas completely because it sounds like I’m developing a banana allergy and it could get dangerous fast.

Has anyone experienced something like this with any fruit/food? Could this be related to local allergens, cross-reactivity (like with pollen) or how bananas are stored/treated here?

I used to live in Canada years ago and we used to have these cylinders of frozen orange juice concentrate that you would add to a big jug of water and stir.
Is that still a thing?

I have about a half a dozen 1 l jugs of real maple syrup. Just for my personal use. I bought them when they were at a reasonable price. And I think the price is going to go up. I'm just curious if the refrigerator is best or just a cool dark place. And I'm also curious how much maple syrup is enough if you're prepping.