Each week Food Is Culture host Billy Buttery interviews a guest and they explore the guest’s food culture, family and ethnic traditions through childhood memories, stories, and recipes. Some weeks Billy welcomes experts and they share their expertise as it translates to food, culture, celebration, nutrition, and more. Each week brings some laughs, some food truths, some food history, and always droll worthy listening.New episodes Sunday mornings. Hosted on Acast. See acast.com/privacy for more information.
Today's guest Moksha is a fountain of knowledge. I will say our chat went deep. The food we put into out bodies effects everything. And as a women, hearing Moksha connect the food she was eating and her cycles and how she felt was huge.I love her food journey. And listening to her speak of food as medicine and fuel really is a great reset for the way I had been looking at food as of late.She has wonderful cooking videos on Youtube and Facebook, I will link those in the show notes.Food is the most over used anxiety drug. Exercise is the most underused antidepressant. Care of @kaylabarnes- - -To check out Moksha on Instagram @thesovereigneatsVisit www.sovereigneats.com To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
I was so excited to sit down with Emily Elyse Miller. She is the Founder and CEO of OffLimits cereal. She has also written a cookbook, called Breakfast and hosted a pop up series called the BreakfastClub. She is passionate about delicious food with awesome ingredients. I loved sitting down with her and talking food. - - -To check out Emily on Instagram @emilyelysemillerTo check out Off Limits on Instagram @offlimitsCheck out EatOffLimits.com to order cereal. To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
Welcome to Food Is Culture | A PodcastSorry I've been MIA. It's been a busy couple weeks with some family things going on and I had to take a few things off my plate in the short term. Unfortunately one of them was releasing podcasts episodes. However, I have been recording and interviewing some awesome guests and I'm excited for the up coming weeks to release the backlog of episodes I've recorded. I think I'll be switching to bi-weekly release dates for the next few weeks while I catch up on life and work and family. But not to worry, there is a lot of great stuff in the episodes to chew on.Today's episode has a cornucopia of information. Brenden Kumarasamy is a Public Speaking Coach and gives some awesome tips for improving your public speaking and party banter. He has some great Youtube videos and is a fantastic resource for you if public speaking is something you would like to work on. His information is below. Cheers!-Newsly is an audio app for IOS and Android that picks up web articles about the most trending topics at any given moment. And reads them to you!Download and use Newsly, for free.And using promo code f00d 2021 as in F zero zero D 2 zero 2 1 receive a 1-month free premium subscription to https://newsly.me Newsly: Stop Scrolling, Start Listening!- - -To find Brenden Kumarasamy on LinkedIn click here.To follow Brenden on Instagram @masteryourtalkTo check out the website visit www.mastertalk.caTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
When was the last time you had a fine dining experience? I must say it's been a lifetime for me, literally my daughter's lifetime. I think the last wonderful fine dining experience I had was when I was pregnant with her and my husband and I celebrated our 5th wedding anniversary. A lifetime and a pandi ago.So, I was beyond excited to sit down with Brad Weesner from Forshew Interior Design and speak on all things fine dining. And the social lubricant that keeps society moving: manners. The ribbon of this episode is dining etiquette… but I could have spoken to Brad all day. Growing up in DC sounds so fascinating. And the way he speaks of the times and accompanying his mom shopping makes me wistful for a time I didn't experience.- - -To follow Forshew Designs on Instagram @forshewdesignTo check out the website visit www.forshewdesign.comTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
It's Canadian Thanksgiving! In this staple episode I talk a little bit about the history of Thanksgiving and celebrating the Harvest. Newsly is an audio app for IOS and Android that picks up web articles about the most trending topics at any given moment. And reads them to you!Download and use Newsly, for free.And using promo code f00d 2021 as in F zero zero D 2 zero 2 1 receive a 1-month free premium subscription to https://newsly.me Newsly: Stop Scrolling, Start Listening!- - -To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
Today's episode couldn't be better timed. If you've started Thanksgiving dinner planning this episode is for you!I sit down with Anika from Stiletto Events and she gives her breakdown for hosting a wonderful intimate well thought-out detail oriented at home event. With an emphasis on Thanksgiving. Her tip for making your Thanksgiving Dinner stand out from a weekend of turkey dinners literally blew my mind.As you'll hear Anika's love of a well hosted party started at a young age. And has grown into a wonderful career and company.As we start to open up our homes to friends and family again - hosting a party may seem a little daunting. But Anika has broken it down so beautifully, I can't wait to uncork the wine, start the music, and welcome the guests. - - -To follow Stiletto Events on Instagram @stiletto.eventsTo check out the website visit stiletto-events.comTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
Newsly is an audio app for IOS and Android that picks up web articles about the most trending topics at any given moment. And reads them to you!Download and use Newsly, for free.And using promo code f00d 2021 as in F zero zero D 2 zero 2 1 receive a 1-month free premium subscription to https://newsly.me Newsly: Stop Scrolling, Start Listening!- - -Today's guest is a cornucopia of information. A true full wellness advocate and is passionate about root cause medicine.Sarah Murphy is a certified nutritional practitioner and a clinical herbalist with an extensive background. She has studied many healing modalities including Traditional Chinese Medicine, Ayurvedic Medicine, Toxicology and Detoxification, Environmental medicine, Mind Body work, trauma healing and the Polyvagal theory. We touch on a lot in this episode and she has some absolute fantastic steps you can start taking immediately to improve your overall health.This is a must listen. I had so many ah-ha moments speaking with her today.Sarah and I have known each other socially for just over a decade. But have never really chatted like this before.I loved sitting down with her and getting to know more about her and how she's helping her clients uncover the healthy vibrant people they are.And before we sat down I didn't realize how similar our households were growing up.If you're from Toronto you undoubtably know Noah's Natural Foods stores. I remember shopping weekly there with my mom. Well Sarah's family owned Noah's up until somewhat recently.For those of you who don't know Noah's, it is a health food store that sells vitamins, supplements, natural health foods and grocery items.In the 90's it was uncommon to snack on nori, eat quinoa, or kamut pasta, or drink almond milk. But that was both the way we both grew up. And let me tell you the early packaged almond milk from our childhood is not the yummy creamy almond milk of today.It was so nice to connect with someone that had a similar experience to me growing up and we talk about culture a bit.I hope you'll enjoy this episode.Cheers!- - -To follow Sarah Murphy on Instagram @thepotentplantAnd check out The Real Heal on Instagram @therealheal_To check out the cleanses visit the-real-heal.comTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
Newsly is an audio app for IOS and Android that picks up web articles about the most trending topics at any given moment. And reads them to you!Download and use Newsly, for free.And using promo code f00d 2021 as in F zero zero D 2 zero 2 1 receive a 1-month free premium subscription to www.newsly.me Newsly: Stop Scrolling, Start Listening!- - -I'm so excited for you to hear the wonderful stories of today's guests. I stumbled upon the Instagram of The Table of Us a few months ago. Simone and Dan had just launched their cook book by the same name. The videos and photos are absolutely beautiful. And the IG stories of Simone making fresh home made pasta are heavenly. I will admit I've been thinking of pulling out my pasta attachment for my KitchenAid after ogling her page and especially after this chat.Simone shares the most lovely stories of her Nonnina and the wonderful cooking she grew up enjoying. I loved hearing Dan's stories of his food journey as well.And how they've created their own food traditions, part out of necessity as you'll hear from their the moving day dinner, and out of their shared loved of food and wanting to preserve and celebrate their Italian heritage with their children.- - -double 00 flour is used to make fresh homemade pasta. - - -To follow The Table of Us on Instagram @thetableofusCheck out The Table Of UsTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
Host Billy Buttery does a little check in and her current thoughts on #PSL, faux pas dinner topics, and the barebones list of kitchen tools you need. The basic must need tools in your kitchen-chef's knife-pairing knife-a great blender-a stand mixer if you want to make bread or bake a lot-a large frying pan or wok-a couple pots : 3 to be exact - - -To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
Welcome to Food Is Culture | A Podcast!On today's episode Jenny from Little Love Lifestyle and Little Lunch Love joins me today and shares some fantastic info on the school lunching packing game. Jenny started packing lunches for her daughter and started documenting the journey. That journey has evolved to include their daily lives but packing lunches still has a special spot on her social media and website. This is a 3 part episode. Today we talk about Hacks.Part 1 is What To PackPart 2 is What Gear To BuyIf you haven't listened to the first two, check them out after this episode. Check out billybuttery.com/packedlunch for all the episodes and some bonus info.- - -To follow guest Jenny on Instagram visit @littlelovelifestyle & @little_lunch_loveAnd you can check out her website LittleLoveLifestyle.comTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
Welcome to Food Is Culture | A Podcast!On today's episode Jenny from Little Love Lifestyle and Little Lunch Love joins me today and shares some fantastic info on the school lunching packing game. Jenny started packing lunches for her daughter and started documenting the journey. That journey has evolved to include their daily lives but packing lunches still has a special spot on her social media and website. This is a 3 part episode. Today we talk about What Gear To Buy.Part 1 is What To PackPart 3 is Jenny's Hacks For Lunch Packing Stay tuned for all 3.Jenny will be posting a shopping guide to accompany this episode. Please be sure to subscribe to her mailing list to be the first to get the list when it comes out. www.littlelunchlove.comCheck out muccifarms.com for their complete line of produce, grown in Ontario. - - -To follow guest Jenny on Instagram visit @littlelovelifestyle & @little_lunch_loveAnd you can check out her website LittleLoveLifestyle.comTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
Welcome back to Food Is Culture | A Podcast!On today's episode Jenny from Little Love Lifestyle and Little Lunch Love joins me today and shares some fantastic info on the school lunching packing game. Jenny started packing lunches for her daughter and started documenting the journey. That journey has evolved to include their daily lives but packing lunches still has a special spot on her social media and website. This is a 3 part episode. Today we talk about What To Pack.Part 2 is What Gear To BuyPart 3 is Jenny's Hacks For Lunch Packing Stay tuned for all 3. - - -To follow guest Jenny on Instagram visit @littlelovelifestyle & @little_lunch_loveAnd you can check out her website LittleLoveLifestyle.comTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
A little snack size episode with a few updates. Enjoy August and chat in a couple weeks! - - -To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
I hope you've eaten. This episode had my stomach talking to me!Today's guest is a fellow Torontonian, a fellow podcast host, and we have a shared love of a local restaurant.Alex Hajjar's love of food and his culture is clear. He is so knowledgable on all delicious Arabic foods, his memories of his grandmother's cooking are so lovely, his aunts' bakery sounds wonderful, and he has traveled all over.Alex and I initially connected online and we chat a bit about that and how the meta verse is slowly taking over everyday run ins and daily interactions. And chance would have it, we both grew up in Toronto. I often say Toronto is so small. And it really is. Toronto is a wonderful city made up of many tiny pockets of cultures and neighbourhoods, and made smaller by the people who were born and raised and still live here!After our conversation we chatted a bit more and have less than a 2 degree of separation. Remember that game? 7 degrees of separation? It's actually only 6 now as our world has gotten smaller. And I remember reading an article years ago in Vanity Fair (I think?!) that locals in Rome had the fewest average degrees of separation being only about 1.5.I hope you enjoy this episode! There are lots of great links in the show notes to check out and if you're local to North York in Toronto check out Jerusalem!Keeskoon! (Cheers in Lebanese) - - -Food:Labaneh - very thick yogurt dipShaabiyat - dessert treat similar to BaklavaHummus - Alex's tip is to use the water from the chickpea can or water from boiling to use in the hummus when making from scratch. Want more dessert recommendations? check out this blog post I found on Traditional Lebanese Desserts- - -Links:Jerusalem Restaurant http://www.jerusalemrestaurant.caMarché Adonis - Mediterranean market with the pita maker https://www.groupeadonis.ca/fr/on- - -To follow Alex Hajjar on Instagram @socialanimalspodcast Check out Social Animals podcastTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog on billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
SNACK SIZE | PizzaWho doesn't love pizza?! My husband and I recount a couple of our favourite pizza memories in this SNACK SIZE episode.We talk Neapolitan pizza, Roman pizza, a Toronto childhood classic: Pizza Pizza, Pizza Hut, and one of or favourite memories from our honeymoon... touring Pompeii My husband Ronin says he doesn't like to talk... but you be the judge! Have you heard the last episode we did together? #17 - Hungover, A Bowl Of Ramen, & No Ring-In Napoli where love is kingWhen boy meets girlHere's what they sayWhen the moon hits your eye like a big pizza pieThat's amoreWhen the world seems to shine like you've had too much wineThat's amoreBells will ring, ting-a-ling-a-ling, ting-a-ling-a-lingAnd you'll sing, "Vita bella"Hearts will play tippy-tippy-tay, tippy-tippy-tayLike a gay tarantella-Dean Martin "That's Amore" - - -To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly Hosted on Acast. See acast.com/privacy for more information.
Today's guest Amanda Gates is amazing. Amanda is an Advanced Feng Shui Practitioner, an Interior Designer, a Realtor, an author! Oh and she has a podcast, a blog, video show, and online courses! She is a busy woman and so chockfull of amazing information.We talk about the energy of the dining table, the importance of the stove, and the overall vibe of kitchens.- - -To follow guest Amanda Gates on Instagram @theamandagatesTo visit Amanda Gate's website and blog check out: https://gatesinteriordesign.comAnd to view her courses go to http://courses.gatesinteriordesign.com/directoryTo check out Amanda's podcast Home | Energy | Design click HERETo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today's guest Cristin has found her voice and connected to her ancestors & heritage through food. Having not yet visited Italy, she roams the piazza's and pictures the mediterranean while enjoying and cooking the food of her people. Sprezzatura - a term coined by Italian author in the 1500's, meaning the art of looking great, but without fussiness. Sprezzatura which is a nonchalance, concealing all effort and making the finished product or outfit look stylish and polished. And that's what comes to mind when I think of Italian food. Stracciatella Soup Or bruschetta…elegant in their simplicity.Casal Velino is a town and commune in the province of Salerno in the Campania region of south-western Italy.Thinking of buying a house in Italy? Click here for the article I mentioned in the episode on buying a beautiful house, in a small town, for very cheap.Stracciatella Soup recipe by Giada De LaurentiisLidia Bastianich - Youtube channel- - -To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
On today's STAPLE episode I'm talking about the 4 most important ingredients to have on hand to bake anything: Butter, Sugar, Flour, Eggs. Eggs: Did you know most baking recipes call for a large egg? A large egg weighs about 50 grams. Why is that important? Well baking is a science. And how much egg is in a recipe counts. So if you regularly purchase extra large or jumbo eggs and a recipe calls for a couple eggs you may want to do some quick math and see if you need to put all the eggs the recipe calls for. It will change the texture, rise, and taste of your creation.- - -Have you listened to episode #1 with Troy Gonsalves? I learnt so much about Troy and Guyana in that interview. Troy is a friend and does these great LinkedIn live interviews, and he interviewed me! If you want to switch it up and see me, not only hear me, check out the video on Troy's LinkedIn - - -To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Welcome to Episode 30! If you've listened to a few episodes you will know I have two kids. And even then I call my youngest, who's a year & a half my baby. Well, today's guest has an actual baby, a 9 week old little guy which is why I'm so honoured Jessica, from Cooking In my Genes sat down to chat with me.We have quick and cheerful chat, and you can hear how much she truly loves food. I loved hearing about her favourite childhood meals and sharing an afternoon snack with her grandparents. We also talk about a favourite Canadian food or I should say a Canadian food experience.After our chat I attempted to freestyle a strudel recipe… umm I haven't spent too much time baking as of late so let's just say… I should have followed a recipe! Which is why finding recipe developers and food blogs you love and trust is so important.Her website is Cooking In My Genes. It's chalk full of beautiful food photos and great recipes. Something for everyone.Enjoy!- - -To follow guest Jessica on Instagram @cookinginmygenes To visit her website and blog please visit : Cooking In My GenesTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
This week's guest is a trove of knowledge about wines. We have a great chat about wine and food and how lovely those two things are together. I'm sure most of you listening agree.A pilot by profession, Ryan Sullivan always has had a love of wines. So much so he decided to attend a Sommeliers program and become part of the Canadian Association of Professional Sommeliers.Pilots are known for their attention to detail and love of travel and adventure, a quality I'm sure equally shared with sommeliers.I could have spoken to Ryan for hours about wine and food. I hope you'll enjoy our chat.A disclaimer, Ryan and I recollect and each tell stories of our first wine experiences. We are in no way advocating for under age drinking. Some would say wine is a sacred experience and experienced differently all over the world in different cultures. In more European culture leaning households, in the 80's & 90's it was not uncommon for young teens to enjoy a small glass with parents and family while enjoying dinner. Of course now the perspective is different and we know more about alcohol so please always enjoy responsibly and legally. And take our early wine memories with a grain of salt and a light hearted sip.Cheers!- - -To watch Stanley Tucci craft some cocktails check out here.- - -To follow guest Ryan Sullivan on Instagram @flyingsomm For more information about The Flying Somm please visit https://www.theflyingsomm.caTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Lana Lontos is a powerhouse wrapped up in a yogi. A certified yoga instructor, she runs these absolutely gorgeous yoga retreats all over the world.Well something kept happening on these retreats; her guests were having these amazing life changing breakthroughs and she wanted to be able to support them as best as she could. She has since become a registered psychotherapist and has a wonderful practice.I met Lana years ago, when she taught private yoga sessions. Those classes were so grounding for me as a new mom.And now a new-ish mom herself Lana approaches food and indulgences a little different than before.In this episode we talk mindful eating, and lack there of while busy ‘mothering'. She thinks indulging mindfully and in a way that's enjoyable is a form of self-care.We also talk booze, caffeine, backyard gardens, feeding babies, feeding ourselves, fasting. And how pretty much all moms everywhere want to go to a club with their girlfriends in Miami right about now! Or possibly a silent retreat… oh to not hear mummy yelled for a full day…I hope you'll enjoy this episode!- - -To follow guest Lana Lontos on Instagram visit @lontosVisit here to learn more about Lana Lontos and her practice To follow guest Lana Lontos on Instagram @bigtreemindVisit bigtreemind.com for more information To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog visit here Intro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today's guests are a couple! I thought it would be fun to switch up it up a bit and talk to two people in love!Two star crossed lovers who eloped early pandemic and have been eating and cheering their way through the last year.Nigel and Dorota are adorable.Nigel is an old friend of mine. We met many years ago while both working for an airline. Nigel is a pilot and unfortunately has been grounded for the last year. However prepandemic, being a pilot, has been based out of some really cool places. While stationed in Warsaw he met Dorota and fell in love. He is so sweet, and a mean barbecuer.Dorota, his now wife, is a sweetheart. This was the first time I met her and I loved hearing her talk about food. I have been craving Polish food since we chatted.Dorota brought up an interesting point about how long we actually sit at the dinning table here. In Poland the celebrating at Christmas is done at the table.I love long dinners. And with friends I could sit for hours. Enjoying the food, talking, sipping on drinks, tasting sweets, laughing and cheering. But with family there definitely seems to be a rush to the table when food is out of the oven and a rush to clear and get back to the couch when the meal is over. Granted I have young children who do not enjoy sitting for too long after they've finished eating but the logics of it made me wonder a bit.Do we sit for less time at the table during the holidays because dining rooms are usually rarely used tables in our homes? Is that because kitchens are a more natural gathering spot? In North America do we more often use breakfast nooks to eat than our more formal dinning rooms, and as a by product of that feel weird sitting for long periods of time at them?Just something I've sort of been wondering I guess. Where do you do the celebrating at the holidays? Dinning table? Around a fire? Sprawled out in the living room? I want to know.I hope you enjoy today's episode - Cheers!- - -I use and recommend Force Of Nature as a cleaning and disinfecting product. By purchasing through my link you will be supporting costs associated with this podcast and me! go to https://www.forceofnatureclean.com/ref/Bbuttery/ and use promo code SPRING30 : 30% off + free shipping on Starter Kits or SPRING40 : 40% off + free shipping on Bundles- - -To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today's chef cooks a wide spread of cuisines and is well travelled and is from one of the world's most beautiful places. Hailing from Jamaica private chef Romaine Newell is warm, fun, extremely knowledgeable and guys… his food is beautiful. Listening to him speak you understand his love of ingredients and food.I love his story of being in the kitchen watching his grandparents cook and couldn't help himself from getting involved.Romaine brings up such a good point about Thai food leaning itself to vegan cooking and I never thought of that. If you've listened to this podcast for a while you know I am trying to incorporate more meatless meals and talking Thai has me itching to get into the kitchen and whip up some dishes.Jerk Pork (and festivals) is one of my favourite dishes. As a kid I spent a lot of time in Jamaica. Negril is one of my dad's favourite places and we went yearly when I was young. I now love jerk pork and jerk chicken. But an early favourite of mine as a kid was coco bread with cheddar cheese. I have this vivid memory of being about 3 or 4 walking along the beach with my dad and getting to the beach side cafe. Their floor was painted concrete and cool on the feet. I have this memory of not being able to see over the laminate counter, my dad handing me the warm coco bun and the smell of the slightly warmed cheddar filling my nose. The cheese was never a slice, it was a huge hunk of cheese right in the middle but I loved it. Washed down with some Ting. That memory is truly a happy place for me. Something I like to recreate every once in a while at home. Minus the beach, unfortunately. I hope you'll enjoy my chat with Romaine, cheers! To watch Connoisseurs Corner with Access Gourmet with Romaine Newell click here.- - -To follow guest Romaine Newell on Instagram @accessgourmet To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog billybuttery.comIntro & Outro Music and Editing Provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Hi, I'm Billy Buttery and this is Food Is Culture | A Podcast!This is my first STAPLE episode, on these episodes I will talk about a staple in my pantry. Something I can't live without and something that comes out often in my kitchen. And maybe a little history about it.I've been toying with the idea for these Staple episodes for a while. In an earlier episode with Cici and last week with Sakura we talked about ethic pantry staples and how they can be used in so many dishes. I hope these episodes inspire you to reach to the back of your cupboards and explore new dishes to add in some unlikely spices and ingredients.First I want to tell you a funny story about pantries… So I've never been the best speller. And sometimes I misspell and frankly hardly ever proofread. Much to the dismay of my Virgo besties… there's a couple of you and love you guys but you must accept my Gemini ways. PS it's my birthday month.Back to the pantry story, I will start this story by saying I love a well stocked pantry and try and buy in bunch which lends itself to decanting items in glass jars.So… We moved when my son was a toddler and at the time wasn't the best sleeper, I was also newly pregnant and although exhausted wasn't sleeping great myself. I'm usually a pretty good mover, and was in charge of packing up and labeling the boxes. Moving day was crazy and although I had thought I had labelled the boxes well I was asked a lot which boxes went where. At the end of the moving day my husband and the movers were having a laugh. So I sort of joined in and thanked them for a job well done… well they were all having a laugh at me. Because there had been a number of large heavy boxes label Panty Food and Panty - Fragile!Oh well. Pantry or panty drawer. Both best left stocked.Today's Staple item is… Garlic Powder! No relation to panties! Ha!I couldn't find too much on the origins of garlic powder per say. Most searches resulted in the history of garlic. But to me they are two totally different ingredients.I choose garlic powder for my first Staple ingredient because it is an all star in my kitchen.Bolognese missing a little something? Garlic powder.Pork Moo Shu missing some depth? Garlic powder.Bean salad needs some pizzaz? Garlic powder. Guacamole a tad bland? Garlic powder.What is Garlic powder? it is made from garlic that has been dehydrated and ground into a fine powder. You can get slight variations on this. I prefer garlic powder when it's a tad granular. That way it doesn't clump together and I find it disperses better in dishes. You can also get it in larger pieces. It's available pre-roasted for a slightly different flavour. And I've also purchased garlic salt that is meant to be cooked as the garlic leans towards the raw flavour side.Garlic itself has a prominent space in my kitchen and cooking but when I need that je ne sais quoi in a salad or to finish off a soup, sauce or stir fry - I am reaching for the garlic powder.My husband loves to mix it into scrambled eggs.There's really no savoury dish where that garlic powder isn't welcome.9 times out of 10 when a recipe is missing something it is garlic powder for that umame deliciousness. And unlike raw garlic, you can toss it right in to finish off a dish.Sitting here I don't know if I can think of one of my rotation regular recipes that doesn't have garlic powder in it… hence why this is the first staple episode.Is there an ingredient you can't live without? An ingredient that tends to make itself into every meal. Let me know! My email (giftsfrombilly@gmail.com) is in the show notes and I will be adding recipes to my blog billybuttery.com I mentioned earlier May is my birthday month, overall May is busy. This weekend is Mother's Day, then it's my husband's birthday, followed by my birthday. And a bunch of birthdays in between. Actually I know 5 people that share my exact birthdate. Isn't that wild? People just getting BIZ-AH Late August and September long weekend apparently.Any big Mother's Day plans? Depending on where in the world you are you may be celebrating or may have already celebrated. Cheers to mother's and mother figures everywhere. My your day be beautiful, your morning cuppa enjoyed hot, and your heart full.I will be celebrating with my children and husband. I have simple requests on Mother's Day… to sleep in. And when I awake to be greeted with hot coffee, Lucky Charms and chocolate pancakes. Chocolate pancakes being a speciality of my husband's.Lucky Charms being my own guilty pleasure. I will probably have to fight off my kids for them to not eat all the marshmallows right from my bowl but that is motherhood.I want to say something about restaurants on Mother's Day… if a woman's children are under the age of 10, ugh maybe 8 she does NOT want to go to eat with them at a restaurant on Mother's Day. You may as well brunch her in the face. That is NOT relaxing. A busy crammed restaurant where everyone is a little dressed up and she's probably in heels and worst yet it's probably a buffet and the kids only want her to get up with them every 7 minutes to get more food. NO! Ugh STOP SUGGESTING THAT!If you are listening to this post Mother's Day please make a note for next year, and hopefully by then restaurants will be opened and Mother's everywhere will have normalized spending the day however they see fit.Anywho, that was fun. Catch you next week, super excited about next week's guest, as always. We have a great chat and I can't wait for you to listen.And if you don't have garlic powder in your cart at your next grocery shop, please toss it in and head over to my blog and to check out recipes. Ps garlic powder is probably made local to where you are. Shop local!Chin chin! Hosted on Acast. See acast.com/privacy for more information.
Have you had SPAM? Wait hear me out. It's good, if you know how to prepare it. My guest today and I talk about how the canned meat is a staple on the grocery store shelves in Okinawa, where she's from.Today's guest is a good friend of mine. And I should add a good food friend. Over the years her and I have really bonded over our love of cooking and multi course meals. Her and I have know to have 4 course lunches, followed by dessert and coffee. When she's coming over I really flex my kitchen muscles. I adore cooking for people who love food as much as I do.And, as you'll hear, despite the first meal she made for her now husband she is also an amazing cook.Sakura Shimada is an Okianwan ex-pat now living in Toronto. She has recently started making Japanese staples from scratch, such as Miso and Koji.Speaking of staples I had been toying with the idea of episodes that focus around a staple item I have in my kitchen at all times and ways I use them. And maybe a little bit of history about it. Sort of like a SNACK size episode but it's a Staple episode, thoughts?By the way Sakura means cherry blossom! I had planned out this episode long before I knew that this week in Toronto the cherry blossoms would be in bloom. How perfect is that?!I love hearing that her daughter has taken an interest in being in the kitchen, her daughter is exactly one month older than my son, who has also started taking an interest in what I do behind the scenes… so to speak.Originally when I had started this podcast it was to help expand my knowledge of food and cultures so that I can speak to my kids about food, traditions, and places around the world. And hearing about Okinawa, I can't wait to visit! I had no idea it was tropical!I hope you'll enjoy today's episode, Kompai!- - -Koji is cooked rice and/or soya beans that have been mixed with a fermentation culture, Aspergillus oryzae. This naturally occurring culture is particularly prevalent in Japan, where it is known as koji-kin, which explains why so many Japanese foods have been developed over the centuries using it.Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the culture Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients.Inari Sushi - deep fried tofu filled with rice Kampai - Japanese for Cheers! Literally translates to "Empty the glass!"- - -To follow Sakura Shimada on Instagram @hakko_toTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billybutteryTo check out the Food Is Culture blog billybuttery.comMusic and editing provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today's guest Cory Vitiello is a gem. He is a Canadian Restaurateur & Chef. Appearing regularly in food publications and on the Food Network, he is the Executive Chef of Flock Rotisserie & Greens, Head of Culinary Development at Cactus Club, a father and all around nice guy! In the episode Cory and I discuss what is Canadian food? How toddler's don't care if you are an amazing famous chef. How somethings are just better at home, like mac and cheese - always best made from scratch with love. Caviar. Negronis...scratch that; wine spritzer. And rotisserie chicken and fried chicken... which no one does better than Flock.His son Barlow also makes a short cameo at the end. Enjoy! - - -To follow Cory Vitiello on Instagram @coryvitiello To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billy.cookingwithbutterTo check out the Food Is Culture blog billybuttery.comMusic and editing provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today's guest is Zoey McKenzie. A very accomplished mentor in the tech world, who is not only beautiful, which she truly is, her beauty radiates from within. After speaking with her you get a true depth of her kindness and charm.We chat about Jamaican Canadian cuisine, pasta pasta pasta, cooking with her mom, watching her grandmother bake, meeting her half siblings, the draw of Jamaican culture and food, food styling, home gardens, the charm of Monty Don, and opulent holidays dinners.Something has been on my mind a lot is how hard this year has been on everyone, especially on new mothers. Zoey and I met for lunch (she had pasta!) the week before Toronto shutdown for our first lockdown in March 2020. I think she was the last person I ate at a restaurant with… She had her gorgeous daughter Zsa Zsa shortly after, who I can't wait to meet.We talk about how excited we are about traveling with our kids, meals we're excited to share with them, and also so excited for beautiful simple meals shared with family and friends.I hope you'll enjoy, Cheers!-To follow Zoey McKenzie on Instagram @zoeydash To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo visit Billy's Blog, read more about each episode and see recipes check out billybuttery.comMusic and editing provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Warning: this is conversation contains adult themes and language. Cheers!Today's guest is a fucken great guy. Jeremy Potvin is a fantastic cook, he can tell you the best way to make anything, gifted bread baker, cool father, fantastic business man, and one hell of a drinking buddy.I love our chat today, we reminisce about Bemelmans and other Toronto gems from the 80's and 90's.Jeremy is a friend of my husband's and it's always fun hanging out with him. Whether we're hanging out in his backyard, or chilling pool side sipping some obnoxious rosé there's guaranteed to be some good laughs. And beyond that, Jeremy is an amazing story teller. I think I learn something every time we hang out.A little peak into my childhood; I ate-ish at most of the restaurants Jeremy talks about. I was born 1987. My parent's used to say I ate and slept in the best restaurants in the city! My parents would bring me with them to dinner, they would request a booth and when I was tired they would roll up a couple jackets for me to use as a pillow and I would sleep there. Wild times.Cheers!- - -The 10 biggest moments in Toronto restaurants in the last 50 yearsGhost Of Bemelmans at 83 Bloor West - - -To follow Jeremy Potvin on Instagram @jeremypotvinTo check out WeedBox WDBX click HERE ...The blog is awesome, great insight into weed cultureTo check out Toke.Text click HERE To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastMusic and editing provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Hello! I'm Billy Buttery And this is Food Is Culture, A Podcast!Episode 20…I can't believe it! I'm loving the conversations I've been having with all the guests and I hope you've enjoyed them too!I'm excited for many more and to get a seat at many more tables, but for this episode I thought I would remix in a snack size episode. This one is just going to be some of my thoughts and things I have wandering around my mind.Over the last year, I've really gravitated to podcasts and shows that are light hearted in nature. I think when we create, we often create what we need in our own lives.I've needed conversation centred around love, food, shared passions, cultures, with a bit of light hearted laughter.And I strive to keep the podcast up lifting. This is not to say I ever want to shy away from anything guests want to talk about, or to turn a blind eye to what is happening in the world.And today I want to specifically talk about a couple things that have been weaving heavy and taking up mental space. And I have some questions I'm searching for answers to. I'm not sure why after the year we've all experienced I was so in shock at the reports of the racism and uptick in violent acts towards Asians. At first I thought oh wow, what is going on on the west coast. I checked in with friends on that side of the continent and talked about it with my husband, but ultimately thought…that couldn't happen here. But there is no denying it is a major problem we are facing all over North America.After the white supremacy terrorist attack in Atlanta I woke up being afraid. How do we dismantle this system that has created a whole race to think they are superior? Stop White Supremacy. They are terrorists and need to be stopped.How do we make change? How do we protect the elderly and at risk in our communities?Microwaves. There has been a couple episodes in which they are mentioned. With polarizing views. I've started listening and reading more information on microwaves and I want to share a couple thoughts.First being, studies have been conduced that show our cellphones give off more radiation than current up to date microwaves. I'm not talking about the huge yellowed microwaves from our youths. The microwave in your house right now. It gives off less radiation than the cellphone I am talking to you from.Second, David Chang on his podcast brought up a very interesting point that majorly shifted my perspective. Energy is expensive. Why would you heat up a whole oven to bake one thing? For example sweet potatoes.In the oven, sliced sweet potato can take up to 45 minutes to bake. Stab a couple fork holes in one of those veggies and pop it in the microwave for about 6 minutes and you have yourself a wonderful addition to your salad baby.We've been mislead about microwave “zapping nutrition” but that is outdated rhetoric. Microwaves are an amazing tool for speeding up meal prep and assisting in multitasking large meals. Microwaves are spreed steamers. That's all.Microwaves kitchen friend or foe?…this maybe a stretch but was shaming the use of microwaves in the early 70's also a way to shame working mother's who needed options to serve their families hot meals each night? Maybe a stretch. Maybe not.Meat. This is a touchy subject for some. But it's an important conversation. Eating the amount of beef we do as a society is not sustainable. Bottom line. Full stop.There was an interesting Ugly Delicious episode, shout out to Dave Chang again, about this. And I watched an interesting video from a plant based blogger shortly after which sort of connected some dots for me and lead me to some questions.The blogger asked why do people who eliminate a food from their diet have to be the ones to self-identify? Such as vegan or plant based. Which I thought was an interesting point of view. Although I think it maybe odd to go around and say “I'm a carnivore” as I don't eat meat at every meal and am working towards eating meat less daily. Also I don't just eat meat; I eat most things. Meat, fish, dairy, veggies, I mean complex carbs are my jam. But I do think there will be a move towards restaurants starting to label themselves as “meatless” or “beefless”. The Ugly Delicious episode about steaks, brings up an interesting topic. Steak used to be a special meal. A fancy steak house signalled something. A win. A birthday. A celebration. Now every TGI-Astors-Moxie-Stone serves steak and potatoes. Nothing wrong with that, those restaurants are catering to a large pallet and customer base.But as we become more aware of the environmental impact of our food, will there be a shift of chain restaurants serving more “meatless” or meat substitute options? Will restaurants of the future have to make it clear if they serve real meat, as in animals, as in raised for slaughter and consumption? Will, as a society, meatless become our baseline? With real aged steak becoming, once again, a celebratory food?I for one miss a good steak. I'm excited not only for some wagu or American raised USDA Prime, I'm looking forward to the whole ritual around it. High heels, a dress, a martini followed by a bottle of wine. A big salad, a couple sides, crisp table linens and beautiful steak knife. A ritual that just can't be mass produced.Anyways those are some thought's I've been having.What are your thoughts? I would love to know your view on microwaves and meat.How do you self identify? Veggie? Raw? Pescatarian? Carnivore? Plant based? Vegan? Kosher? Halal? I want to know!If you liked this episode, please rate subscribe, and share! As always, cheers!- - -To follow Billy Buttery along on Instagram @billy.cookingwithbutterTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastMusic and editing provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today's guest, Natalie Colalillo, is an amazing woman. A powerhouse of an entrepreneur in a very spiritual way, she has grown a beautiful online community, is a plant based life and business coach, and runs a wonderful program to help reset eating patterns.Natalie is Toronto born, from Italian, Lebanese, & Syrian heritage. Growing up loving food and desserts her food journey has some twists.I want issue somewhat of a trigger warning. This episode is about diet culture. I think this conversation is so important. I think having a show about food and culture and not talking about diet culture would be a disservice to the conversation as a whole.We talk about eating intentionally, indulging mindfully, the dangers of diet culture, and making healthier sustainable choices.I hope you'll enjoy our chat. And if like me the one year anniversary of eating primarily at home, has you rethinking the way you eat, I know you will get something out of this episode.Cheers! Documentaries mentioned by Natalie:Forks Over Kniveshttps://www.forksoverknives.comThe Game Changershttps://gamechangersmovie.com---To follow Natalie Colalillo on Instagram @happy_healthy_natTo follow Happy Healthy Women on Instagram @happyhealthywomenTo check out the Happy Healthy Women communityhttps://hhwglobal.com/ To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast Music and editing provided by @roninimperial from @bigsmokebounce Podcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today's episode is a gem! By the end of the chat I was hungry and wistful for places I haven't yet visited. Hearing today's guest speak of food has inspired me to give eggplant another go (the priest fainted recipe… can't wait to give to try!), try my hand at making börek, and eagerly planing a trip to the Mediterranean.Taner Alpaslan is a Turkish Mediterranean man born and raised in Belgium. Hearing him speak of all the wonderful flavours that were everyday cooking in his house will leave your mouth watering! We met years ago and I've always admired his style and ease. And he's a great cook!As an aside I think it's funny so many guests say they were a bit embarrassed at their school lunches - his lunches sound like they were amazing! I also love the story about him questioning why other mother's didn't speak Turkish at home. It's a sweet reminder of the innocence of children and how growing up we all assume we are all the same. Which, after speaking with to an ever growing group of people I've realized that although our languages, flavours, and appearances maybe different… ultimately we are all the same. Celebrating each other and life through the breaking of bread, taking extra time to prepare special meals and visiting new places to experience the food and flavours of other cultures brings us joy.I hope you'll enjoy today's episode!Cheers!- - -To follow the guest on Instagram @taneralpa- - -I use and recommend Force Of Nature as a cleaning and disinfecting product. By purchasing through my link you will be supporting costs associated with this podcast and me! go to https://www.forceofnatureclean.com/ref/Bbuttery/ and use promo code MAKEITSAFE for 25% off and free shipping on your purchase of a starter kit or bundle. To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast Music and editing provided by @roninimperial from @bigsmokebounce Podcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today is a special episode of Food Is Culture | A Podcast. Of course I'm your host Billy Buttery, and the person joining me today is my husband! Ronin and I obviously share lots of food memories and stories. And although we don't get into his childhood too much, we both grew up in Toronto and as such share a Toronto Culture.Ronin made the music for this podcast and edits the episode every week! I was excited to have him on the show and ask for his perspective on a couple of our key food moments. He often likes to say he quiet and doesn't talk much, although I've never really found that to be true about him. As you will hear in the episode we often wonder off course while telling stories.We talk about our first date, the first meal I made for him, our proposal story, and a couple other fun parties. Spoiler - we often plan food first when hosting a party.I hope you'll enjoy this little peak into special moments for me, that of course revolve around food.Shout outs:To Santouka - An amazing ramen restaurant, where we got engaged! To Milagro - always delicious food and amazing service. And all the Terroni locations - we love them all! - - -I use and recommend Force Of Nature as a cleaning and disinfecting product. By purchasing through my link you will be supporting costs associated with this podcast and me! go to https://www.forceofnatureclean.com/ref/Bbuttery/ and use promo code MAKEITSAFE for 25% off and free shipping on your purchase of a starter kit or bundle.- - -To follow Ronin, who also produced the music and edits all the episodes @roninimperial from @bigsmokebounceTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastPodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today's guest was such pleasure to have on the show! A fellow podcaster, her and I share such a passion for food.I loved my chat with Cici! One half of the Daebak Sisters.From chatting with her it's clear how passionate she is about Korean food and teaching others about Korean food and culture.She shares some amazing recipes, we talk about some pantry and fridge staples. With kimchi being the standout star throughout our chat.Have you tried kimchi? A Korean staple and available at all asian supermarkets it elevates and balances so many dishes.Cici is a great resource for learning about Korean culture, the link to her podcast is below.건배 (pronounced Geon bae) is cheers in Korean---Bulgogi (Korean beef dish - literally translates to "fire meat"Kimchi - traditional Korean side dish of salted and fermented cabbage and a few other ingredients---To hear Cici's podcast with her sister, go to Daebak Sister's - Living In AmericaTo follow her on Youtube https://youtube.com/channel/UC3DzyOR9SwFTAj4cirBblJgOn Instagram @nrzo0801 To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastMusic and editing provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today on the show I have on a dear friend of mine. Not only is this episode an ode to Greece but also a trip down my own food memory lane.Evangeline Miliotis is a Greek born, Toronto raised beauty. At time of recording she is in Greece and has been there for some time. Which adds to the whole escapism of this episode.Being Greek she shares some of her food culture and we share some stories of our shared food history and fun stories from shared travels and events.She's taught me many things, not only about food, but also about life. I'm not sure what the joie de vivre or la dolce vita translation would be in Greek - but she is the epitome of that.Since before Instagram made snapping food pics cool, Evangeline has been known to snap a picture of a lovely fruit produce display while we strolled along the Danforth or through Thessaloniki.She eats slow, thinks quick, and often stops to smell the roses.I hope you'll enjoy our chat.στην υγεία σου [Stin Ygeía Sou] (To Your Health!)Yamas (Cheers!)- - -To follow Evangeline Miliotis on Instagram @evangeline.miliotis To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast Music and editing provided by @roninimperial from @bigsmokebounce Podcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today's guest is an event designer to the Stars. She has planned and produced events for celebrity clients like Drake, Victoria Beckham, The Weeknd, brands such as Louis Vuitton and Instagram HQ. She hails from Toronto and as such planned some amazing events for Toronto's elite and noteworthy.Now based out of LA, the wonderful Melissa Andre sits down with me, virtually of course, and we talk all things party and party food.If you are planning an event or have a wedding coming up this is a must listen.Melissa Andre is an event designer, product developer, and entertaining expert.She is the word on noteworthy events. She has been featured in publications like Forbes and Vogue, and now even teaches!She is a wealth of knowledge. And a fountain of creativity. Often she'll explain an event detail she would love to see, she'll execute it for a client and in a couple years it will become common place at events and all over Pinterest.Besides me working along side her for many years, many years ago, her and I share many food memories. We don't get into them but early on she loved my cooking. If I'm being honest she probably helped plant the seed for me eventually going to culinary school for baking arts. We share a love of events, fashion, food, and the arts.She gives away some amazing tidbits in this episode and I hope you'll enjoy! - - -To follow Melissa Andre on Instagram @melissaandreMelissa's website is melissaandre.comTo follow Melissa Andre Design Co. Team on Instagram @madco_teamFor some major inspiration follow Melissa on Pinterest To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastMusic and editing provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
I'm so excited to share today's episode. Today's guest is such a wonderful woman.I love our conversation for a couple reasons. 1. Patricia Yaboah is lovely. She's a great conversationalist - which is a lost art in my humble opinion. 2. She loves food. Food is a connector for her. It's connects her and her mother. Her to her home country. Her heritage. Her culture. It connects her community. And the way her family and friends rallied to make her dream a reality is so wonderful. 3. And most importantly, to me, is this is the very reason I started this podcast.Born in Ghana, she moved to North American as a child. She is proud to be Ghanaian and loves sharing her culture through food with those around her.Patricia Yeboah has a zest and go getter-ness that is infectious and admirable. When we ended this conversation I was sad to get off the line. My face hurt from smiling. And my stomach was craving some Jollof and Kelewele.I can't wait to see Patricia and Mama Akua's next move. I know there is a community cheering them on and I'm rooting right there along side.Shout out to @cucharajewelry A few of the dishes talked about today were:Kelewele - Spiced PlantainJollof - Rice cooked in tomato stewWaakye - Rice and beans served with tomato stewRed Red - Fried plantain served with spicy stewed beans - - - To follow Patricia Yaboah on Instagram @sansxespoirTo follow Mama Akua's on Instagram @mamaakuas To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastfoodisculture.simplecast.com Music and editing provided by @roninimperial from @bigsmokebounce Podcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
I have such a great chat with today's guest: Jason Grenci is a professional food photographer and I love the conversation we have about food. He is a Canadian Italian who transitioned from fashion photography to food photography.And art started directing art when he noticed the more he was in the kitchen cooking and playing with food seeing the way food reacted to different cooking techniques, the better his photography became.We chat about the intricacies in the value of learning a little bit of the local language of places you are visiting.We talk about pizza. Mmm… Pizza. Neapolitan or Roman style, which do you prefer?We debate milk in bolognese… the traditional way is with milk Jason tells me, by the way. I must give it another go. Stay tuned for my results. (The current recipe for the way I make bolognese is below.)And mostly we chat about our shared love of Italian food, especially while in Italy!Jason is extremely knowledgable and his food photos will have you swooning.Bon appetito!—soffritto - Italian phrase for onions, carrots, and celery (in French called a mirepoix). Typically sautéed in olive oil, garlic and parsley are often added to the mix as well. Billy's Bolognese:about 1lb of ground beef (medium)1 onion1 carrot, small chop1/2 sweet red pepper, small chop3 - 5 garlic cloves, crushed or finely chopped2 tbs tomato paste1 can crushed tomatoesolive oilsaltchili flakes (to taste)garlic powder (to taste)parmasean rind - optionalBrown beef in olive oil, with bit of salt. Remove from pan. Add more olive oil if needed. Sauté onions, carrots, and peppers. Salt. When onions are translucent, add in garlic and chilli flakes if using. When fragrant, add in tomato paste. Stir. Add back in meat. Stir. Add in canned tomatoes with a bit of water. Bring to boil. Toss in parmesan rind if using. Reduce to light simmer and half cover for at least an hour, staring occasionally. Add in garlic powder if needed. Usually I try and cook for a couple hours. It will thicken up as time goes on, so be sure to keep an eye on it so it doesn't scorch the bottom.When you are ready to eat, cook pasta to cooking instructions (ALWAYS al denté). When pasta timer goes off - do not strain into sink! Scoop pasta out and directly into sauce pot! The sauce will stick to the pasta better. Give it a toss. Plate. Pile with parmesan and chill oil (optional). And serve with a glass of milk… or Vino Rosso!Of course there are variations to this… sometimes I use Italian sausage. Or a mix of pork and beef. Usually I use herb oil instead of olive oil. Sometimes I add in a splash of Worcestershire (which is my dad's secret ingredient). Sometimes I add in Tabasco… sacrilegious I know… but sometimes if the pepper is a bit too sweet you need the vinegar to balance the sweetness. See where I'm going with this? You taste and adjust. Taste and adjust.- - - To follow Jason on Instagram @jason.grenciJason Cooks culinary experiences Instagram @_jasoncookshttps://www.jasongrenci.com To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast Music and editing provided by @roninimperial from @bigsmokebounce Podcast Artwork by @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
For the unofficial launch of season 2 of Food Is Culture | A Podcast we go deep not just on food history, but all history. Today's episode is a biggie, a large entrée of knowledge. Served with some laughs on the side. Charmaine Stephans is an Aesthetician, professional dancer, extremely knowledgable about her Caribbean roots and always learning more. She has been plant based for about a year and we talk about the dishes she misses the most from her childhood.Born in the heart of Toronto, raised by parents from Trinad & Grenada she is proud of her roots and fondly thinks back to being in the kitchen with her mom and all the wonderful foods.We talk about our spiritual connections, talk about generations past, how during Covid Charmaine has started digging deeper into her heritage and learning more about her family linage. Besides also talking about food we go deep and talk about black history, and how far she's traced her roots. Charmaine found her families names on slave registries dating back to 1834.We talk about salted cod, history of Black Cake, green sauce, salt fish fritters (which sound delicious), 8 hour Ox tail, and her plant based food journey.We also have some laughs talking about the Macarena and her wonderful love story… and cupid on the TTC. And a Rasta-Yogi who planted (pardon the pun) a different point of view in her ear.Charmaine is an old friend and someone I can't wait to hug. I have a list of things I can't wait to do when the world opens back up and hugs for family and friends is #1. And she is high on this list. I love our chat and I hope you will too.Pour yourself a glass of rum and enjoy!#BLACKLIVESMATTER - - - If this episode got you wanting to try some of these flavours, here are some links to similar recipes:For vegan recipes from Tabitha Brown visit @iamtabithabrown Buljol - https://www.food.com/recipe/saltfish-buljol-trinidad-220176 served atop fresh chopped saladSalt Cod Fritters - https://www.foodandwine.com/recipes/trinidad-salt-cod-fritters-pepper-sauceBlack Cake - https://tasty.co/recipe/trinidad-black-cake - - - To Follow Charmaine On Instagram @charonce_danceCharmaine's Beauty Line ChArAnkh BeAuty @charankh_beauty To Follow Food Is Culture | A Podcast On Instagram @foodisculture.apodcast Music And Editing Provided By @roninimperial From @bigsmokebounce Podcast Artwork By @giftsfrombilly giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
In today's episode Billy Buttery and her guest Nishta Saxena MSc. RD talk food and culture with a nutritional twist. Nishta is a registered dietitian, a wealth of knowledge, and such a fun story teller. Billy and her share some laughs, but when it comes to family nutrition Nishta is no nonsense. Feeding your family doesn't have to be hard, or expensive as she explains. Nishta shares a couple recipes in the episode, which are mouth watering and easy. But it's her story telling that draws you in. Her story of the true love between her parents is heartwarming.“They were doing shocking stuff in 1968 to not have arrange marriages, and to just madly fall in love with each other while they were doing their university degrees. It was pretty Romeo and Juliet for the times.”- Nishta Saxena For reference:Father - Mowgli style food / “typical” restaurant Indian food / Located in northern IndiaMother - Mumbai originally Persian decent / Located in western India Recipes Nishta teaches in the episode:Canned salmon mashed up with:green applemayolemon Super Easy Dinner Mealheat pot with oil: grape seed or canolaadd in:turmericcoriandercumingaramasalablack paper sauteadd in:garliconions saute1/2 cup diced tomatoescook together, add more spice to taste1 cup of rinsed masoor dalfill with water 1 inch above allbring to boil, simmer 15 minutes Super Fast Salad2 cans of chickpea1/2 cucumber chopped upcherry or gape tomatoes dicedblack peppersea salttable spoon or two of olive oilabout half to quarter of lemon juiceapple cider vinegarmini bocconcini or feta cubeddiced pepper if you have itparsley or grains if you have on hand - - -Follow guest Nishta Saxena MSc, RD on Instagram @family.meals.nutritionist Or visit her website https://www.simplyvibrantnutrition.com To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast Music provided by @roninimperialfrom @bigsmokebounce Podcast Art by @giftsfrombillygiftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
In today's short Snack Size episode Billy brings back her guest Michelle Pedullà to talk about how Italians celebrate New Years Eve and the dish they eat on New Years to have a lucky year. We also joke about how Disco naps are a necessity for us Canadians when in European cities and wanting to check out the nightlife. Saluti! (Cheers in Italian)- - -Follow Michelle Pedullà on Instagram: @enchantingitaly & @harvestandwellnessFind Michelle's blog https://www.harvestandwellness.com To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast Music provided by @roninimperialfrom @bigsmokebounce Podcast Art by @giftsfrombillygiftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
In this episode Billy and today's guest Ana Bento chat all things Portugal.Ana Bento was born on the west coast of Portugal and raised in Toronto. She speaks of Portugal and the food with such love and detail you can't help but want to pick up your phone and Google “closest Churrasqueira”. Trust us, you will want to have some roasted chicken, some wine, followed by a glass of Port after listening to this episode.Rissóis is a Portuguese pastry, typically stuffed with shrimp in a cream sauce wrapped in a pastry. Similar shape to a Jamaican patty's but usually a but smaller.Pastel de Nata is a custard set in a pastry, it originates from Belém, west of Lisbon.Shout out to Toronto spots: bakery Nova Era & Bairrada Churrasqueira Grill on College street.When asked what her parents think about her dietary restrictions: “Confusion. They don't know what it's like to exist without bread.”- Ana BentoChin-chin!Disclaimer: I have not yet attempted gluten free Rissóis but when I do, I will share the recipe on my Instagram.- - - Follow Ana Bento on Instagram @theanaben.toWebsite: https://www.theanabento.comCheck out her clothing line @culturetease.societyWebsite: https://cultureteasesociety.com To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastMusic provided by @roninimperialfrom @bigsmokebouncePodcast Art by @giftsfrombillyWebsite: giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
In this episode Billy and today's guest Chloe share a love of, preparing and enjoying food with family and friends.Besides being beautiful, Chloe is such a sweetheart. Listening to her childhood memories from Dublin and growing up in a foodie family you can't help but want to have been childhood friends with her. She is a professional recipe developer, former deli owner, food blogger, comes from a foodie family and is such a nice lady!While setting up to record this episode, everything that could have gone wrong, did. And Billy is going to lovingly blame most of it on her teething daughter not sleeping the night before. But with all the challenges faced in getting up and running on the recording, Chloe was so patient and kind and really turned Billy's whole mood around and left Billy excited to get into the kitchen.Enjoy this trip to Dublin with Chloe leading the way!Sláinte! Cheers in Irish. “...we would come home late. Like 2:00, 3:00 in the morning and always you could guarantee there was food left on the table for us.”- Chloe Pickled Red OnionsIngredients and what you need- 1 large red onion- 1 juicy lime- 1 level teaspoon of salt- a jar with a lid Method Slice your red onionsPop them in your jarAdd the juice of one lime and the salt on topPlace the lid on topAnd shake it all about!!Make 30 mins before serving and leave on counter to pickleOr keeps for three weeks so always have a stash ready to top any, curry, flatbread, toast, eggs, salad, ALL THE THINGS!!!https://www.instagram.com/p/CHvrka5n221/?utm_source=ig_web_copy_link - - - Follow Chloe on Instagram @chloefoodie_Website: https://www.chloefoodie.com To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast Music provided by @roninimperialfrom @bigsmokebounce Podcast Art by @giftsfrombillygiftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
In this episode Billy and today's guest Orit Tordjman speak about all things Kosher!Billy asks Orit lots of questions about what it means to keep Kosher, the Jewish high holidays, Friday night (Shabbat) dinner, braiding Challah, and how food plays such a central role in Jewish families and their traditions.Orit comes from a foodie family, she is a Clinical Director at an addiction rehab centre in Toronto, a wife, a mom, and such a nice lady! She will be launching her blog shortly, stay tuned to her Instagram. There will surely be some wonderful recipes!Hanukkah is a celebration of oil lasting 8 nights in temple and to celebrate "We eat everything drenched in oil" Orit explains. L'Chaim! A Hebrew toast meaning "to life" Recipe shared by Orit:Hrira soup 2 Tbsp olive oil1 onion large, chopped1/2 cup celery chopped finely 4 cups vegetable broth2 cups chicken broth1 bunch cilantro chopped1 19 oz chickpeas canned, drained and rinsed1.5 cup green lentils (dry) 1 28 oz crushed tomatoes canned In small pot put lentils covered in water and let cook for 25-30 minutesIn a soup pot heat the oilAdd in the onions, carrots and celery. Mix until the onions are translucent (be careful not to burn)Add in your spices at this point! Feel free to change up based on taste. Some like to add cinnamon (not to my taste)Add in both chicken and veggie broth. (Vegan chicken broth can be used if you would like to keep the soup vegan/ vegetarian)At this point- you can use an immersion blender to break apart the thicker pieces of vegetables. (If you like a creamier soup- add in a flour slurry)Bring the soup to a boil.Add in- cilantro, chickpeas, cooked lentils and crush tomatoesLet the soup come to a boil again. Once boiled turn down the heat to medium and cook for about 25 min.Taste to make sure that the lentils are cooked through. If not cooked- continue until lentils are ready.Use fresh lemon to finish off the soup. Add until just the right amount of sour to your palletOption- if you would like to add meat- typically lamb- - -Follow Orit Tordjman on Instagram @imasthoughts To follow Food Is Culture | A Podcast along on Instagram@foodisculture.apodcastMusic provided by @roninimperialfrom @bigsmokebouncePodcast Art by @giftsfrombillygiftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
In this episode Billy and today's guest Chef Aarik Persaud, both Toronto natives, talk about the local food scene and growing up both craving Thai food… although neither Thai, as you'll hear in the episode, Toronto's international food restaurants become regular favourites amongst people that grow up and live there.Aarik is a chef, father, husband, and an amazing business man. Growing up he didn't have aspirations of becoming a chef and even hated his first job at a restaurant bussing tables!Chef Aarik has travelled the world and has owned restaurants all over. He now resides in Totnes with his wife and soon to be 2 children. He owes a fish shop, which recently started delivery in the UK. Even if you don't live in the delivery zone the photos of the seaside and fresh fish are swoon worthy and worth following. “I don't know if there is actually a ‘Canadian cuisine'. Asides from like peameal bacon sandwiches and poutine. You know, it's that global mix you find in Toronto. That's definitely more my food style.”- Aarik Persaud Shout out to Toronto restaurants Satay Satay, Green Mango, & Mr Jerk El Dorado Rum is the rum Chef Aarik mentions Recipe for Lobster Mac & CheeseCheddar Sauce:- milk thickened with butter and flour roux- big dollop of dark miso- toss in pasta of choice- toss big handful of chopped poached lobsterEnjoy!- - - Follow Chef Aarik Persaud on Instagram @cormacksseafoodShop or check out the shop at cormacksseafood.co.uk To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastMusic provided by @roninimperialfrom @bigsmokebouncePodcast Art by @giftsfrombillygiftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
In this episode Billy speaks with an Italian Canadian who loved the Italian way of life and had a true calling to live in Italy full time, so she moved there! Hailing from Canada, Michelle Pedullà now lives full time in Southern Italy, Calabria. Michelle has a true passion for Italian food and the way Italians eat. We dive into eating seasonally, enjoying a big lunch, and the lovely way Italians celebrate birthdays.“Hai mangiato bene?” translates to “Did you eat well?” It's such a wonderful phrase Italians use to greet each other to ask how their day was.Saluti! (Cheers in Italian) “Everything. Just the delicious pasta, the nice pastries, the gelato, all of it. Especially the sunshine.”- Michelle Pedullà on what she missed about Italy as a child, when living in Canada Find the recipe for Michelle's pumpkin pasta on her website. For Rosemary Infused Olive Oil:-Dried Rosemary-Extra Virgin Olive Oil-Mason Jar or like-Small square of wax paperCrush rosemary to release oils, place in mason jar. Fill less than half way with rosemary. Pour olive oil on top, leaving about an inch of space. Cover jar with wax paper, close jar. Store in dark cupboard, shake every couple days. Leave for about 4 weeks to infuse. Funnel oil through strainer to remove rosemary. Decant into a decorative bottle and enjoy! - - - Follow Michelle Pedullà on Instagram: @enchantingitaly & @harvestandwellnessFind Michelle's blog visit Harvest & Wellness @ https://www.harvestandwellness.com To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast Music provided by @roninimperialfrom @bigsmokebounce Podcast Art by @giftsfrombillygiftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
In this first Snack Size episode host Billy reminisces about a beloved Toronto Chinatown bakery that has now closed it's doors. Furama Bakery was in business over 30 years and served countless customers over the years. Listen in and join Billy on this little food memory, and learn of a special twist of fate that connects her and her husband to the bakery.If you are able to support your local businesses, in whatever way that looks like in your city or district, please do so. Covid closures are real and are changing the landscape of our neighbourhoods. “Hearing of Furama closing down is rain on a wedding day. It hurts a little, but it doesn't dampen the memories.”- Billy Buttery - - -To follow Billy Buttery along on Instagram @billy.cookingwithbutter To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastMusic provided by @roninimperialfrom @bigsmokebounce Podcast Art by @giftsfrombillygiftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today's guest is a true bread artisan, a master bread baker, a trained pastry chef, avid golfer, recipe consultant, chef instructor, and such a nice man! Hailing from north Germany, Chef Thor Pannek talks about his childhood and his journey to become a bread apprentice, a bit later than typically done. In this episode we talk about the unglamorous side of bakeries, wonderful organic food markets, the mathematics involved in baking, and some fun treasured childhood pantry staples from Germany (how do I get a box of Miracoli?!). I really enjoyed hearing about his food journey and I hope you will too. Prost! (German for Cheers) “I probably teach over 200 different types of breads at George Brown College.”- Chef Thor Pannek @chefthor Books Mentioned- The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart- Modernist Bread by Francisco Migoya and Nathan Myhrvold Shoutout to Toronto grocery stores Starksy Food & Bruno's Fine Food No-Knead Dough Recipes can be found online through online searches. - - - Chef Thor Pannek's Instagram @chefthor& Facebook page Artisan Bread Baking To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast Music & editing provided by @roninimperialfrom @bigsmokebounce Podcast Art by @giftsfrombillygiftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
Today's guest Troy Gonsalves is a true renaissance man. Well versed in food, politics and fine art, he is well-travelled and passionate about many things. Born and raised in Guyana, the youngest of 5 brothers, he speaks of Guyana with such vivid recall that I was transported to the warm climate, where you can almost smell the delicious spices in the air. Guyana is a true multi-cultural melting pot of many religions and ethnicities, that ties in lovely to a Guyanese staple stew; Pepperpot. Warning: this episode will leave you hungry and craving warm weather fruit. Troy's passion for people and life is evident and in his career he helps people transition from one job to another. From speaking with him, I can fully understand why he does so well. I hope you'll enjoy our chat! Pepperpot Ingredients & Directions:-beef or mutton-cassareep (molasses like syrup)-wiri wiri pepper-cinnamon-garlic-thyme-pepper-cloves-brown sugarAdd water, boil for 3 hours. Serve with bread.- - -Follow Troy Gonsalves on Instagram: @thee_urbanistand find him on LinkedIn https://www.linkedin.com/in/troygonsalves/ To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast Music provided by @roninimperialfrom @bigsmokebouncePodcast Art by @giftsfrombillygiftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.
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