Foodstuffs
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Episodes of Foodstuffs
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This week, we learn what the elements that give beer flavour, just in time to cheers to the end of another season.Matt Park is the Operations manager at Toronto's Burdock Brewery and he loves yeast. We learn how yeast impacts the taste of bee
This week we talk to the son of a farmer about his photographic homage to his upbringing, currently on display at Toronto's St Lawrence Market. Fittingly for one of Canada's oldest farmers' markets, Andrew McGill's work displays scenes from his
Workplace safety is known as a basic right in our country, however political collective Justice for Migrant Workers is working hard to spread awareness of the realities of the Seasonal Agricultural Worker Program for some of Canada's migrant fa
How access to food, water and the Internet shapes one northern community; the people of Attawapiskat First Nation cope with the high cost of living on reserve. We chat with Kathy and Stephen Stoney- a teacher and a minister- about the barrier
When life handed Michaela Kutaj a diagnosis that kept her close to home, she prescribed herself backyard chickens.This week, Jess takes a trip to the Mississauga to visit a woman who is reaping more than just the obvious- albeit illegal- rewa
What is the best way to get more people eating healthy food? We've seen a lot of work in this area, since the advent of the slow food movement, with community gardens popping up in urban settings everywhere. But what makes someone value local
Discussions of safe space and equal treatment are popping up across an array of industries right now, but identification of the need for safe space is an easy place for the discussion to end. This week, we talk to a long-time Toronto service
This week, we talk to a former financial advisor about the decision he made to forget the money and pursue his dream to own his own restaurant. Normally, this would mean forfeiting time with family, but not for Bruce Le. We head to B's Banh M
This week, we talk institutional food. In particular food in hospitals: what are the challenges with feeding people in this setting, how food is viewed by the medical community, how we can introduce healthier foods into this system and what the
In the last few months, it feels like a lot has changed, leaving some of us feeling pretty overwhelmed about the world around us. We kick off Season 4 by hearing why- and how- one Toronto bartender uses her off time to volunteer. Christina V
2017 marks the 150th Anniversary of Canada. It also happens to be the 75th anniversary of Bryan's grandparents being sent to work on the sugar beet farms of Alberta during the Japanese Internment camps during World War II. This week, we hear
In the last few years, the way we plan to dine out has changed drastically. While technology has improved visibility for restaurants and made connecting with them much easier, their are some negative side effects impacting small business owners
What goes in to making a cup of coffee? A lot more than the question begs. Lee Knuttila tells us why he loves coffee and gives us the flavour, history, science and politics inspiring the new era of coffee purveyors.
How is it that one of the most essential skills for life is so rarely discussed? This week, we chat with a lactation consultant about why first time moms rarely know what it takes to breastfeed their child. And then we get really philosophical
This week, we get dispatches from the front lines of internet dating: once known as a partier, Dawn Ayre knew it was time to settle down and look for true love, so- naturally- she turned to Tinder. What's it like to start a new chapter, when yo
Joe Dorgan of Seacow Pond, Prince Edward Island, knew that his cows loved eating local seaweed, but he never thought about why. We talk to the farmer that inspired research that could help save the planet.T & I: @foodstuffslifeF: facebook.co
The man at the helm of one of Toronto's most respected restaurant dynasties surprised everyone when he opened a diner in one of the city's low income neighbourhoods early this October. We chat with Grant van Gameren about the decision to buy
In collaboration with a lab at Trent University, one company is learning to harness DNA sequencing technology for the benefit of us all.Thanks to Geoff Lumby, President of Sterisense (http://www.sterisense.com/), for speaking with us.Please
This week, we speak with a fish farmer who has a lot to say about how the public views his industry. What do you do when your country chooses a stance on your livelihood and doesn't question it?Thanks to Gord Cole of Aquacage Fisheries in Par
Foodstuffs is back for Season 3! This season, we're bringing you a brand new interview every week. We're excited, because this lets us be with you more often and go deeper on the topics we share with you. For our first interview of the seas
For our last instalment of Extrastuffs, we head to Bar Lisa Marie on May 2, 2016. On this night, restauranteur & food photographer Kyla Zanardi and chef & instagram star Christine Flynn brought together a diverse cross section of women working
(Extended cut)Glenford Jameson, food lawyer and host of the podcast "Welcome to the Food Court" discusses ethical labeling and food marketing practices, and how he (and we) can affect change.
Have you ever considered what it takes to courier food by bike? Have a listen to our chat with one of @foodora's foodsters, James, to get a better sense of what it's like transporting fragile goods to hungry customers in the big city.This fal
For this week's instalment of Extrastuffs, we've got the extended version of our chat with YouTuber and Vegan vlogger, Lauren Toyota. In this longer cut, we include more of our conversation about working in media and what it takes to create a s
This week on Extrastuffs, we revisit our conversation with sake champion, Stu Sakai. We learn more about the difference between wine and sake and how to begin when getting in to sake. If you're a fan of a drink with dinner, take this opportunit
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