ROB RAINFORD CERTAINLY knows his way around a grill. As host of The Food Network Canada’s License to Grill, the Jamaican-born chef has kept the sizzle in backyard barbeques for more than 100 episodes. “Low and slow,” says Rainford over the phone, “at least three to four hours.” He’s referring to the best method of grilling tender, succulent ribs. Apparently it’s all about sustained heat at low temperatures.

I think we have a lot of people in the community who love spice and who can enjoy products with jerk, from white Canadians to Asian and South Asian communities.