Let’s Taste Canada

Dr. Cath Morley is at Acadia University, NS and has lived all over the country. With significant hands on life career experience which comes across in the interview with multiple different aspects of dietetics and nutrition. Learn more about how a varied and diverse background - can support an inclusive experience - see site here for bio - including a focus in discussing caregiver needs as part of current professional practice. Li...

Valerie speaks about food access as a Professor and focusing on facts, and data with infographics from her communication via PROOF. She is well spoken - but also is direct about complex topics. Be ready to hear about food, cost, pricing, and the challenging decisions people make when it is hard to acquire food.

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“Food… is not something everyone has access to in ways that they should… it is a playground right now for a lot of s...

Chad has a considerate tone - a way of speaking of how to bring everyone to the same table celebrating incredible food - he speaks about how global food improves access for everyone, and also the importance of local farmers who work hard - plus the feelings of celebrating together. 

At the time, he was working with an Indigenous community creatively to improve. 

Take a listen to someone who has done a lot of listening.

Happy Tastin...

Check out Letstastecanada.ca/podcast - for all of the latest ones

Check out Letstastecanada.ca - each interview and podcast has its own blogpost with my favourite quotes! 

Hope you enjoy! and Happy Tasting!

Irena

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An incredible server/bartender can make such a difference along with impeccable food to create an impeccable dining experience 

Tom hosted as a server for an incredible dinner at Port City Royal in Saint Joh...

https://www.studioeastfood.ca/ New owners - still wonderful food! 

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Studio East was interviewed with original owners Saronn and Ray share how they love to travel and the many places they have lived including, the importance of food and eating together so that family memories of food naturally come up in conversation and how they have their own shared experience about food. 

Saronn's super high energy and sweet personality comes o...

Check out the website: www.letstastecanada.ca/podcast for the recent podcast release

Check out the blog for the quotes:

- I was always kind of taking risks. I remember I asked my mom to buy seafood to make, I wanted to make chowder.

And, you know, for me, she kind of, it was one of those iconic PEI food products.

We're a dairy rich province here in Canada, in Prince Edward Island specifically, some of the highest, you really good m...

I've always told new cooks to get the flavor bible because it's sort of an eye-opener on what actually goes with what and why.

This Bar Laurel is Spanish tapas, wine bar, lots of cocktails. ⁓ But Fauna is very Canadian, very locally sourced.

He used take me out and pick mushrooms so we would make mushroom perogies with wild mushrooms.

Because you have great, great wine growing region. You have the best farming in my opinion. You'll...

Mike is a sausage maker - Seed to Sausage. He lived all over, is action oriented in the food world, and previously was in the military. He speaks about hot dogs in Montreal to making fried rice, cooking dinner while I was there for the interview and everything in our house revolves around food. 

This episode Mike is very easygoing, there's a pup and his wonderful family in the background. Since it was closer to the end of the trip ...

Linda speaks about growing up on a farm, and how her career helped her inform her current support for ongoing farming. There are many topics discussed regarding eating food, farming, and well educated conversations about the food system – even discussing a PhD article from 1851 to 1991.

Here are a few quotes: 

• We need to be educated about the situation regarding our food.
• I am thrilled to be able to work with some of the harde...

A second quick very short edit over the holidays! A bit of short conversation! 

A quick note that many food banks, along with many other programs also do wonderful work tirelessly to support families over the holidays and many have worked to support including the person in the process however it is a good reminder to be practical, action oriented however these are all good things to think about both the provision of support and how...

Over the holidays I thought just a minute episode would be a nice reduced option in a busy time.

I recommend taking time you may have spent listening over the holidays with your loved ones! And please consider going back to listen to another podcast that you may not have listened to last time! 

May people who are enjoying a good meal be grateful and people who may wish for more food know that you matter.

If you celebrate - I hope y...

Take a listen to Paul Moores who speaks to a wide variety within a career. There are excellent comments on being excited about lobster, food safety  training, including in restaurants.

Since having completed this podcast - he now owns Shediac Bay Cruises: www.shediacbaycruises.ca

Here are some quotes:

There are many numerous lobster processing facilities here so there was one right on the wharf here. They still hold lobster here......

Chef Chris Velden, co-owner of the Flying Apron Inland Cookery in Summerville, Nova Scotia, shares the origin of their inn and restaurant, the challenges of opening and renovating, and the joys of sourcing locally from nearby farms and producers.

This episode explores sustainable seafood and Ocean Wise, food security, Slow Food, the realities of life in professional kitchens, and practical advice for anyone who wants to cook, learn...

Juliana beautifully describes the importance of a celebratory mother's day feast, her love of food both for simplicity and complex flavours with different dishes in a wonderful way.

yes, actually [I do love food] and I am for one person I am tired for apologizing for that, I do love food, I genuinely do…”

"In a first nations community that there is a lot of work being done on food security, just like any other first nation communit...