This edition of Market Report highlights new eatery Zushi YYC by Chef Jun Young Pak in Fresh and Local Market and Kitchens. We also get to know Sprout Society, Calgary’s first plant-based meal delivery service located in the Farmers and Makers Market at cSPACE.

Check out Sprout Society’s recipe for their famous Rosemary Tahini Dressing.

Zushi YYC

A farmer’s market is an unexpected place to find top-notch sushi, but chef Jun Young Park and his wife Seunghee Hur are crafting some of Calgary’s best sushi out of a stall at Fresh & Local Market & Kitchens. Park honed his skills at Calgary’s award-winning Shokunin restaurant under acclaimed chef Darren MacLean, and zushi yycit’s been a long-time goal of his to open an omakase sushi bar focusing on fresh and skillfully prepared ingredients.

Omakase refers to a Japanese style of dining in which the choice of ingredients and dishes is left up to the chef. Zushi YYC offers a full multi-course omakase experience by reservation, but for those just dropping by, there’s a popular omakase sashimi box, as well as an omakase nigiri box. All pieces of perfectly prepared sushi vary depending on which fish are in season, and Zushi regularly receives shipments of fish from Japan and British Columbia.

At Zushi YYC, there are also several oshizushi options. Oshizushi originated in the Kansai region of Japan and is a form of sushi in which layers of rice and fish are put into a rectangular mold and pressed together, instead of being hand-rolled. Chef Park flame-sears his oshizushi to intensify flavours and create textural dimension. His white miso sablefish oshizushi features torched sablefish with a touch of salty sweetness, topped with a delicate pinch of fresh green onions.

Zushi YYC | Fresh & Local Market & Kitchens | 12445 Lake Fraser Dr. S.E. | 403.764.7547 |

Sprout Society

Plant-based eating has exploded over the last few years, and Sprout Society is Calgary’s first plant-based meal delivery service. When the COVID pandemic hit, Conner and Amy Kadziolka found their careers at a crossroads. A teacher and a social worker by training, the two took a leap of faith and channeled their passion sprout societyfor plant-based cooking into creating Sprout Society. Today, they can be found working with their team to test recipes, cook and package meals, and operate their stall at the Farmers and Makers Market at cSPACE.

While Sprout Society functions as a subscription-based meal delivery service, their stall sells individual portions of their weekly entrees for those looking to explore plant-based meals. Each week’s offerings at the market are unique, from a rich pesto pasta studded with peas and diced zucchini to a Buffalo chick’n Caesar salad bowl — the latter made with convincingly chicken-like roasted soy curls, quinoa, and a tangy homemade vegan Caesar dressing on a bed of greens. Conner says, “We love getting to know our community neighbours, providing samples of our meals and sharing about our business.”

Sprout Society has been a part of the Farmers and Makers Market at cSPACE for the past two years, and despite the steep learning curve of owning a small business, Amy and Conner feel “it has been an incredibly fun and rewarding experience.” Their most popular dishes include Pad Thai and numerous curries, but the Kadziolkas are currently testing a recipe for Oreo cookie protein pancakes with a cashew cream cheese frosting. Sounds delicious!

Sprout Society | Farmers and Makers Market at c SPACE and online orders/delivery | 1721 29th Ave. S.W. | 587.578.1509 |