If it's not 100 per cent pure maple syrup, it can't be called 'pure maple syrup.'

I'm not from a maple producing area and so my maple syrup credentials are very much of the eating side.

I think there's going to be a lot of maple syrup in Vancouver. Look at where we were in 2003, 2004 and 2005, and look at where we are right now. If we keep improving like that over the next four years, it's got medal written all over it.

If I was to say where we were, I'd say we were at about 80-85 per cent where we can be.

The only stuff to have is the real maple syrup. The Aunt Jemima is no good.

Every week, we were off to a different destination. You could have Maine blueberries and Vermont maple syrup in a New England-themed salad one week, or a Dublin Coddle soup the next.