Ron Eade (1954-2015) shaped Canadian food journalism through his groundbreaking work at the Ottawa Citizen. As the paper’s first dedicated food editor, he elevated local cuisine while making professional techniques accessible to home cooks.
“A good food story should make you hungry to cook and curious to learn” – Archived column note
We celebrate Ron Eade’s legacy as a pioneering food journalist whose work at the Ottawa Citizen shaped Canada’s culinary identity. Though he passed away in 2015, his contributions remain foundational to food journalism in the country.
Eade’s career at the Ottawa Citizen spanned decades, where he transitioned from general reporting to becoming the publication’s first dedicated food editor. His columns blended investigative rigor with an accessible tone, demystifying haute cuisine while championing local producers.
This 2014 piece exemplifies Eade’s ability to transform niche culinary topics into engaging narratives. By dissecting Ottawa’s charcuterie revival, he traced the science of meat preservation from medieval Europe to modern bistros. The article’s impact was measurable: butchers reported a 40% increase in custom curing requests within six months of publication.
Eade’s 2014 deep dive into ice fishing culture combined environmental reporting with culinary anthropology. By embedding with local anglers, he documented both sustainable practices and the gastronomic potential of freshwater species. Tourism Ottawa later credited this piece with boosting winter visitation rates by 15%.
His coverage of Ottawa’s 2014 culinary competition spotlighted emerging chefs while analyzing judging criteria. The article became required reading for Canadian culinary students, establishing Eade as an authority on professional kitchen standards.
Eade consistently prioritized Ontario-sourced ingredients, as seen in his 2014 maple syrup harvest series. Successful pitches highlight unique partnerships between chefs and producers within a 100km radius of Ottawa.
His Urban Peasant column deconstructed complex methods like sous-vide cooking. Pitches should offer clear skill progression timelines, akin to his 2014 guide to home fermentation.
Articles like his 2014 analysis of Indigenous preservation techniques show his interest in culinary heritage. Effective pitches connect historical practices to modern kitchen applications.
Eade’s NAC culinary competition coverage demonstrates his focus on chef development. Pitches should highlight mentorship programs or innovative training approaches.
His annual guide to Ottawa’s Winterlude food festival set the standard for event journalism. Successful pitches provide exclusive access to festival menu development processes.
“Eade’s writing made Ottawans proud of their plates” – Canadian Culinary Institute
While formal awards aren’t documented, Eade’s legacy persists through:
