Foodstuffs

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 in the food industry to discuss what it means to be female in this line of work. What resulted was the start of a productive discussion on how women can support themselves and each other while trying to grow their careers. Have a listen to hear thoughts from Ren Navarro, beer rep & co-founder of the Society of Beer Drinking Ladies, Jennfier Commins, tea sommelier & founder/CEO of Pluck Tea Inc, Johanna Lowe, food & prop stylist, and Hassel Aviles, food entrepreneur & founder of the former Toronto Underground Market. Hosted by Pay Chen, this is a great glimpse into the beauty and the difficulty of being female in a business that traditionally favours men. Foodstuffs Season 3 kicks off November 2! Subscribe to iTunes, Stitcher or anywhere else that hosts podcasts to h

(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 fall, we're revisiting some stories from Season 2 of Foodstuffs and bringing you weekly instalments of bonus content: extended cuts, bonus interviews and panel discussions on a range of topics we covered last season. Stay tuned for more #tbt Extrastuffs each Thursday leading up to Season 3, kicking off this November!

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 successful brand in this day and age, along with learning about Lauren's transition to veganism. Leading up to Season 3 of Foodstuffs, we're bring you weekly instalments of bonus content: extended cuts, bonus interviews and panel discussions on a range of topics we covered last season. Stay tuned for more #tbt Extrastuffs every Thursday leading up to Season 3, kicking off this November!

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 opportunity to question why we drink what we drink, and to consider expanding your horizons to alternatives like sake and beyond! Leading up to Season 3 of Foodstuffs, we're bring you weekly instalments of bonus content: extended cuts, bonus interviews and panel discussions on a range of topics we covered last season. Stay tuned for more #tbt Extrastuffs every Thursday leading up to Season 3, kicking off this November!

Welcome to Extrastuffs Season 2! For the next six weeks, we're bringing you additional content from Season 2. This is a place for us to provide extended cuts of interviews aired last season on Foodstuffs, along with bonus content that expands understanding of some of our juiciest content. Up first, we go deeper with kosher chef, Eran Marom. We hear about his cooking origins in the Israeli Army, followed by his apprenticeship with Michelin-starred chef, Daniel Boulud, and how all of this led to a new passion for innovating in the world of kosher food. Stay tuned for more #tbt Extrastuffs content every Thursday for the next six weeks. Foodstuffs Season 3 kicks off this November!

We've reached the end of Season 2! On Ep 20, we look back at the season, Bryan talks with an old friend who went from working on a well respected TV channel to creating her own job as a vegan multimedia entrepreneur & then Jess stops by the Newcomer Kitchen. Bryan meets up with Lauren Toyota to learn from her experience growing an audience for her vegan blog, Hot for Food, in the new media wild west. And Jess hears how a Syrian couple turned their social work experience in the Middle East in to work facilitating for their peers in the food sector here in Toronto, with the help of a forward-thinking restaurant owner. This episode is dedicated in loving memory of Alex Souslov.

On Episode 19, we hear how Tero Isokauppila of Four Sigmatic is dedicating his life to extolling the powers of the mushroom kingdom. And then we learn more about how we get one of our most precious and fundamental resources from a water treatment operator who came up in the post-Walkerton e. Coli outbreak era.

Episode 18 has us waking up to the many barriers new food entrepreneurs face in Toronto, and then we figure out how to fix ourselves the right stiff drink for the occasion. First, Jess speaks with Vanessa Ling Yu about how to demystify the process of starting a food business for marginalized Torontonians. And then Mark Bylok helps Bryan craft the perfect whisky collection and gives us all a greater vocabulary to find what we want in a brown liquor.

This episode, we think about the future of food delivery and then we make Pigs in Straw House, a recipe that has never before seen the light of day. Jess finds out about how the combination of technology and the sharing economy is putting restaurants in touch with a new customer base. And then we meet Bryan's friend Rudie, a man who loves to 'Keep it Simple' and 'Make it Special' in the kitchen. Or at least pretend to, anyway. PS. For those in Toronto on Thursday, June 2nd, you can head to the Dark Horse at 215 Spadina Ave. at 7pm to take part in Free Pour TO's first conversation about gender & the coffee industry.

This episode, we speak with two women about how they're addressing inequality in the food spaces they occupy. First, Bryan speaks with the Director of the Black Creek Community Farm- Toronto's largest urban farm- and finds out how this urban agriculture project is making the most of their seven acres, by creating meaningful programming for the community surrounding Jane & Finch. Then Jess makes her way to the east end of Toronto to learn about Third Wave Coffee, how the professionalization of the industry is threatening to leave some of its workers out of the progress, and how one woman hopes to facilitate a shift in thinking that would include a wider array of voices.

On Ep 15, we look at the power of bringing people together to think about food: learning from the past and bettering the future. Jess learns about the origins of a night that aims to bring women together to support one another in the hospitality industry. And then Bryan finds out how one event company wound up being the world leader in teaching drunk people how to use 3D printing technology. ^^^^^^^^^^^ Visit www.foodstuffs.life for more information and links.

For Ep 14, the influence of cuisine around the world is felt here at home- in the dining room and on the farm. Jess speaks with a former coworker who is channelling his desire to push himself as a chef into collaborating with peers and creating beautiful plates of food for charity. And Bryan speaks with a corn, wheat and soy farmer who would rather send his crop halfway around than world, than know that it was being turned in to processed food here at home.

For Ep 13, we learn about food law and one story of restaurant ownership. Bryan meets with Food Lawyer, Glenford Jameson, to ask what- if anything- the Canada Food Guide has to do with what is deemed healthy. And Jess meets with her friend, Garab Lama, owner of Tibet Kitchen, to learn more about his story and why he opened a restaurant in Parkdale (aka. Little Tibet). ^^^^^^^^^^^^^ www.foodstuffs.life

Ep 12 has us day drinking and thinking about food waste. First Jess meets with with a man who thinks sake should a viable drink option to go with your dinner. Then Bryan finds out about the origins and future of an integral part of the Toronto food system that has been too easily overlooked for the last 30 years. ^^^^^^^^^^^^^ www. foodstuffs.life

On Episode 11, there's two stories of how food made two chefs elevate themselves, even outside of the kitchen. In the first, Jess talks to Chef Christine Flynn, AKA Instagram's @chefjacqueslamerde, about what her alter ego taught her about herself and chefdom. Then Bryan meets up with Chef Eran Marom to learn how he's combining his French training with Jewish dietary restrictions, for the benefit of all Kosher diners. ^^^^^^^^^^^^^^^^^^^^^ www.foodstuffs.life

In our final episode of Season 1, we are looking back and looking forward. For our first interview, Bryan speaks with a Lebanese-Canadian business owner who is offering work and learned wisdom to new Syrian-Canadians. And then Jess catches up with the General Manager of Honest Ed's and talks about their final turkey giveaway at the iconic Bathurst & Bloor location. ^^^^^^^^^^^^^ THANKS! Thanks to Jack Boyadjian, the owner of the Beiruti Grand Cafe (http://beiruti.ca/) in North York Toronto. And big thanks to Russell Lazar, General Manager of Honest Ed's, for his time. This Episode more than ever, huge thanks, to Erik Betlem, Ken Stowar and Sam Petite and CIUT for the use of Studio 2 all season. And thanks very much to Chris Foster (www.chrisfoster.ca) for our Foodstuffs logo. ^^^^^^^^^^^^^ Foodstuffs is taking a little vacation with a plan to return later this winter. Thanks for listening. If anything has stuck with you this season, please share it with the ones you love while we're gone. An

Episode 9 has us thinking about the different ways we try to preserve food for posterity. First, Bryan meets a different sort of librarian, who doesn't necessarily check in the same things he checks out. And then Jess finds out about some of the many perks associated with working for a food stylist (hint: free food and lots of it). ^^^^^^^^^^^^^ THANKS! Thanks so much to Brendan Behrmann, Chief Librarian for the Toronto Seed Library (http://www.torontoseedlibrary.org/). Thanks also to Jacob Keary-Moreland for connecting us. If you haven't heard our interview with Jacob about his Wikifarm, take a listen here (https://soundcloud.com/foodstuffs-1/ep2-wiki-leeks). And thanks so much to freelance food stylist and recipe developer, Michelle Rabin (https://www.instagram.com/michellerabin/). And thanks to Chloe Anderson for pointing out the obvious and suggesting the idea. To take a peek at Michelle's work, check out her website (www.michellerabin.com). Big thanks, as always, to Erik Betlem, Ken Stowar and Sa

Episode 8 has us talking a lot about the different health benefits of liquid diets and juicing. First, Jess catches up with someone who virtually wasn't able to swallow for nine months straight; not food, not water, not even his own spit. Then we phone the west coast and Bryan speaks with an expert about the non-psychoactive & health benefits of a new form of cannabis for managing pain. ^^^^^^^^^^^^^ THANKS! Thanks this week to Greg Milo for sharing his experience with achalasia. If you're curious about the treatment that relieved Greg of his symptoms, googling P.O.E.M.- or Per-Oral Endoscopic Myotomy- will provide all the information you might need. Thanks also to Dieter MacPherson from Cannabis Digest (http://cannabisdigest.ca/juicing-raw-cannabis/) for meeting with Bryan over the phone. Thanks always to Erik Betlem, Ken Stowar and Sam Petite and CIUT for the use of their recording facilities. The CIUT Funding Drive is over, but you can always donate to the station here (http://ciut.fm). And thank

Episode 7 looks at two examples of what it takes to get communities to come together to feed their people. First, Bryan heads to the Dixie Gurdwara to understand how an amorphous group of volunteers ensure that a hot meal is available to anyone- Sikh or non-Sikh- 24/7. And then we peek inside the process involved in getting six communities in the Halifax Regional Municipality a Mobile Food Market. ^^^^^^^^^^^^^ THANKS! Big thanks this week to Jaswant Singh, volunteer for the Ontario Khalsa Darbar (http://dixiegurdwara.com/). And thanks to Heather Monahan and Ali Shaver from Nova Scotia Public Health and Josh Bates from the Mayor's Office for talking with Jess about the proposed Mobile Market for Halifax. We will keep everyone posted on the initiative's progress come Spring. Thanks always to Erik Betlem, Ken Stowar and Sam Petite and CIUT for the use of their recording facilities. If you would like to donate to the CIUT Funding Drive, you can do so here (http://ciut.fm). And thanks very much to Chris