That's why Haitian food is so interesting here. There are enough places to let some fail and others foster. Go to any small town in Canada and there will be a Chinese-Canadian restaurant on Main Street but the chances are that the food will be as authentic as chop suey in Chibougamou. However, go to any decent-sized downtown such as Calgary, Vancouver of course, Montreal, Toronto and there will be plenty of good Chinese restaurants at all price points. Community creates culture.
Counter cultures create lunch.
I was intrigued by your article Saturday, Feb. 10 on Steel-cut oats. I had to search rather extensively to find oatmeal which was other than instant, and finally was successful. I like to add blueberries and all sorts of stuff, but would like to continue me my short-cut method. My hunch is that steelcut oats would work the same way as brown rice. Let me know what works for you.