Knifey Spooney aims to bring together culinary artistry with a fiery passion to change the world.
The single most important thing we can do to help our own bodies and life on this planet is to eat more plants.
Let us show you how.
We take our food seriously, but the rest is better with dad jokes and food puns.
We strive to deliver food that is as seasonal and local as possible, respecting the earth and our bodies with ingredients that tread lightly.
Our mission is to make plant based food delicious, accessible and *FUN*, using real food ingredients for taste and health.
The people behind Knifey Spooney are:
Christina’s food passion started when she transitioned to a plant-based lifestyle in 2007. From that moment, she set out to show the world that not only does vegan food not suck, but it can be comparable in taste, texture and decadence to any non plant-based cuisine.
Her journey has taken her to Texas, Los Angeles, New York and coast to coast in Canada in search of the best vegan eats. After settling in Kingston, Ontario she shifted her full focus to learning and growing within the world of professional ‘cookery’. She’s the Spooney of the operation, and most likely the one writing you back. She operates the blog and produces a plethora of content for our social media feeds.
Radford’s formal training in culinary studies and his strong roots in Kingston have led them to work for some of Kingston’s best restaurants.
Beginning as an apprentice, they left Kingston’s well respected Chien Noir to become the handmade pasta, Chef de Partie at Riva.
Rad left the fast paced kitchen industry work to pursue the growing demand for vegetarian cuisine in the community to enable a sustainable and delicious future.
Radford is the Knifey of this operation, and is our head chef. Rad is a perfectionist in the kitchen, and takes some of our loveliest food photos.
With a shared sense of social justice and passion for the environment, Rad and Christina are working to bring sustainable plant based cuisine to Kingston and meet the growing demand for plant based lifestyles.