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The culinary space has always been considered a form of art. But how do sports, education, and calculations fit into art? We are going to dive in and find out in this week's episode. That's Food podcast host @moiraesofsun from @tomatowheels chats with Founder Wassim Daoud @Plated.Art on his experience with food and how he came to launching his own culinary endeavor amidst a pandemic.
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Coffee culture in Edmonton is changing. Consumers are becoming more conscientious of where their coffee comes from and its taste. So to explore the (local) world of coffee, podcast producer Saveta Cartwright sits down with Santiago, the owner of @TheColombianYEG over a cup of coffee, to talk about the coffee business.
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Did you know that 69% of millennials take a picture or video of their food before eating?
Food Instagram culture is real. In today's episode podcast producer Melania Antoszko delved deeper into the hidden art of food Instagrams. She sat down with Queenie from @eatwithqueens and talked about what it takes to be a food influencer, the day-to-day behind-the-scenes of running a food Instagram page, and how to take the perfect, mouthwatering food pic.
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Macarons are a popular dessert choice. What's not to love about them? They're dainty, come in a rainbow of colors and flavours, and have delicious fillings in them. But did you know that they're also naturally gluten-free? So for everyone on a GF diet, this one's for you. You can finally go to a bakery and enjoy a treat with your friends! In this episode, podcast producer Saveta Cartwright compares macarons from three bakeshops in Edmonton. Which shop has the best macarons? Let's find out!
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Among all the food and diet trends, there seems to be one that constantly dominates the charts for all ages alike: quick meals. Today, podcast producer Sophie Cabungcal investigates the validity of these food "hacks" to see if they're not only worth your time, but if they create food that is in close resemblance, or even better, than the original recipe. She holds a taste test with a few friends in the battle of baked vs non-baked goods and chats with @momof3yeg about efficiency in the kitchen to determine who the true winner is.
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Vegan! Vegetarian! Flexitarian! They are becoming more than just buzz words that are finding their way into our social media feeds, as more people are adapting and choosing these alternative lifestyles. That's Food podcast host @moiraesofsun from @tomatowheels chats with Founder Holly Holt from @SheCooksYEG to explore her background, experience with food, and how she came to launching her plant-based catering business amidst a pandemic.
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Cinnamon buns have a special place in the hearts of many Albertans. From the mythical cinnamon bird to the Pillsbury dough boy to a naming convention kerfuffle, podcast producer Kimberly Gorgichuk takes a look at the history of cinnamon buns and their storied legacy in Edmonton and at the University of Alberta. Then, take a trip around town as she tries to find the best ones in Edmonton while also figuring out what makes cinnamon buns so special.
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What is the importance of connecting with your food?
Podcast Producer Melania Antoszko invited Maryann Borch from Good Note Community Farm to speak on homesteading and regenerative agriculture. They spoke about her journey to farming, regenerative practices she follows at Good Note Community Farm, and ways that you can learn more about where your food comes from.Links mentioned in the episode:
Good Note Community Farm: https://www.goodnote.ca/Edmonton Community Gardens: https://www.edmonton.ca/residential_neighbourhoods/gardens_lawns_trees/community-gardens Edmonton Seedy Sunday: http://www.edmontonseedysunday.org/ University of Alberta Community Garden: https://www.ualberta.ca/sustainability/experiential/community-gardens.html Veg in Yeg: https://veginyeg.ca/ Edmonton Urban Farm: https://albertaopenfarmdays.ca/farm/northlands-urban-farm-2/ Shrubscriber: https://www.shrubscriber.com/ -
Canada is the world’s largest producer and exporter of peas—almost all of which come from the Prairies. When you explore your backyard with fresh eyes, there’s no telling what you might find. That's Food podcast host Moirae Choquette from Tomato Wheels chats with Founder Faaiza Ramji from Field Notes to explore their expression of the hidden wonders of the Canadian Prairies and what jackpot they found in peas!
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The 1-hour special Fundrive episode includes 3 fun and engaging segments.
Love breakfast food? Starting off with the first segment, That’s Food Podcast Producers competing against the clock to make the best breakfast sandwich. Coffee > breakfast? Following that, follow our Podcast Producers as they try 4 coffee places on the University of Alberta campus. Where can you get the best coffee? Listen to find out...Is breakfast the most important meal of the day? The last segment is a special re-run of our very first episode from Kyla Wong, That’s Food Podcaster Alumna, on the importance (or not so much) of breakfast.To learn more about Fundrive and how you can donate, go to https://interland3.donorperfect.net/weblink/weblink.aspx?name=E353947QE&id=14
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In this week's episode, tune in to learn about the significance of food in Indigenous culture. Podcast producer Simran Pherwani met with Chef Scott Iserhoff, an Indigenous Chef and founder of Pei Pei Chei Ow Catering Company in Edmonton to discuss how Indigenous culture and food are intertwined, and how food can be a way to heal and feel connected to one's roots and culture.
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On a gluten-free diet and miss childhood treats like cookies? Join host Saveta Cartwright and her guest AJ Dimas-Lehndorf as they rate gluten-free chocolate chip cookies from around Edmonton.
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Aspics are a dish made by suspending ingredients (usually vegetables) in gelatin. In mid-20th century Western culture, aspics were basically a domestic art form. These days, most people seem to find them horrifying. Join host Katelin Karbonik as she makes a vintage aspic recipe in an attempt to discover what the appeal of gelatin-based salads could possibly be.
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This week's episode discusses culinary appropriation with Dr. Helen Vallianatos, an anthropologist. Podcast producer Saveta Cartwright explores the limits and differences between appropriation, appreciation, and integration. And how does it all connect back to a humble dessert from Nanaimo, BC?
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In this week’s episode, podcast host and producer Bobby Kainth will be revealing the story behind…cake! He first takes us through a blind taste test he conducted with two of his friends and then talks to one of the owner’s of The Art of Cake, Gloria Bednarz, and her assistant Christine Reeve, to discuss their journey in the cake business and their thoughts on the differences between inexpensive and expensive cakes. Is there a difference between an expensive cake and a cheap cake? Is it just the customization that’s expensive or is there a difference in flavour and quality? Can I make homemade cakes with great flavour without spending a lot of money? Bobby explores all of these questions and much more in today’s episode.
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Welcome to Mushroom 101 with podcast producer, Melania Antoszko. In this episode, she learns how mushrooms grow and how to go foraging for them. She spoke to founder and CEO, Alex Villeneuve of Ceres Solutions on how he started his mushroom growing business and tips on mushroom foraging with Candice Cullum, the Red Deer regional coordinator for the Alberta Mycological Society. Listen to find out if you want to learn more about mushrooms in Alberta.
Items mentioned in the episode:
Where you can purchase Ceres Solutions and their websiteSchalkwijk-Barendsen, H.M.E. 1991. Mushrooms of Western Canada. Lone Pine Publishing, Edmonton, AB, Canada. pp. 416. Also published as Mushrooms of Northwest North America. Alberta Conservation SitesAlberta Mycological Society ResourcesJoin the Alberta Mycological Society Facebook Group Snack fact sourced from Eater article What’s the Difference Between Cremini, Button, and Portobello Mushrooms? -
It's no secret that drinking coffee is a cultural phenomenon in North America. But why is that, and what does it say about our culture? From the perspective of someone on the outside looking in (someone who doesn't really drink coffee), Ralph Garcia gives his thoughts, and along with his guests, tries to unravel how coffee can be a symbol of overworking in North America. Featuring music by Doug Hoyer and Lukrembo.
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What is Ukrainian food? In this episode, podcast producer Katelin Karbonik (a fourth or fifth generation Ukrainian) asks first-generation Ukrainian Christina Strilets about what Ukrainian food is like both here in the Prairie diaspora and back in Ukraine. Tune in to find out about a currently underground flavour of dessert perogies and a new, local Ukrainian bakery that makes many types of Ukrainian street foods!
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What is food waste and why does it matter? In this episode, Melania Antoszko spoke to Garnet Borch, the Leftovers Foundation Edmonton City Coordinator to answer her questions about food waste, how to minimize food waste in your household, and the relationship between food redirection organizations and long term solutions to food insecurity. The Leftovers Foundation is one of Western Canada’s largest food rescue charities with a dual mission of reducing food waste and increasing food access through community mobilization.
They also listened to a couple of clips from the first episode of the Wasted Leftovers webinar series with Tamisan Bencz-Knight from Edmonton's Food Bank.
The link to the webinar: https://www.youtube.com/watch?v=FnWJ_rHaZNg&t=3294s
To learn more about food insecurity, check out these resources from Second Harvest: https://secondharvest.ca/what-we-do/e-learning-courses/
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A discussion of the best Halloween candy. The ghosts of Halloween costumes past. This is our yearly fundraising episode - FunDrive 2020. Go to https://www.cjsr.com/2020/10/whats-the-411-on-fundrive-2020/ to see all the sweet, sweet swag available for donors!
Link to donate:
cjsr.com/donate
Text CJSR to 41010 to donate 10$
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