POPULARITY
4 episodes with canadian food
2 episodes with canadian food
4 episodes with canadian food
2 episodes with canadian food
2 episodes with canadian food
2 episodes with canadian food
2 episodes with canadian food
2 episodes with canadian food
6 episodes with canadian food
Jessica Allen is probably best known as one of the co-hosts of CTV's popular daytime talk show, The Social. But this St. Thomas, Ontario, native also has a reputation for being a bit of a foodie. From working in restaurants to writing about food, relationships, and pop culture, you will hear Jess' excitement over food shine through.Heritage Radio Network is a listener-supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.
Our guest for this episode of The Spoon Podcast is Dana McCauley, CEO of the Canadian Food Innovation Network (CFIN). Dana joins Mike to discuss the impact of recent US trade policies under the Trump administration on the Canadian food industry, highlighting the challenges and uncertainties faced by Canadian food businesses. McCauley also describes CFIN's role in supporting Canadian food companies through innovation and collaboration, and touches upon the strengths and emerging trends within Canada's food tech sector. The Spoon is bringing back the Smart Kitchen Summit this year July 21-31st. Make sure to check out our website and get your ticket ASAP! https://www.smartkitchensummit.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices
This month's episode of the Informed Animal Ally welcomes Maha Bazzi to discuss the Canada Animal Welfare Scorecard from Mercy for Animals, which ranks major food companies on their animal welfare performance.
We are back with another episode that is part of our limited series about Canadian food culture, More Than Maple. This week we are traveling from the Maritimes to the Prairies to learn about important programs serving the unique food security and job training needs of communities in Newfoundland & Labrador and Alberta. Josh Smee and Laurel Huget join us from Food First NL and Anca Roman joins us from EthniCity Catering and Cafe in Calgary.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.
We are kicking off a limited series of episodes about Canadian food culture. Much like Midwestern foodways, Canada's food landscape offers much more than meets the eye…much more than maple! Get an introduction to Canadian foodways with guests David Szanto, a freelance academic in food studies, and Kesia Kvill, an independent food historian focused on Canadian Foodways. Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.
Michael LeBlanc and Sylvain Charlebois break down the most pressing food and trade stories this week on The Food Professor Podcast, which is making waves across Canada and beyond.
A new report from the Canadian Anti-Monopoly Project argues Canada's food system is being undermined by monopoly. And while grocery stores have become an easy target for consumer anger over the cost of food, this report says consolidation has occurred at all levels of the supply chain. The Agenda looks at the implications of the report.See omnystudio.com/listener for privacy information.
This week, we're joined by Canadian content creator, teacher, foodie and sports lover, Josiah Hein!He loves food just as much as we do, and even gives Dub a run for his love of American and Italian foods!We dive into Josiah's journey from Canada, through Europe and the United States all the way to Australia. Josiah has seen alot of the world most others haven't! We talk about his life in Canada, the reasons he chose to now live in Australia, and the biggest culture shocks he has encountered along the way—like coffee creamer and savoury, not sweet pies!We talk US and Australian sports, being introduced to Australian foods like, chicken salt, Australian Candy and how we love a punt!You can follow Josiah here! Hosted on Acast. See acast.com/privacy for more information.
In this week's conversation, Tracy speaks to Dorothy Long from Canadian Food Focus about "Improving Food Literacy From Farm Gate to Plate." Canadian Food Focus is committed to providing accurate information and having productive conversations about food and farming. Their content is developed by farmers, dieticians, home economists and other food and farming experts to ensure accuracy. Their goal....they strive to provide balanced, factual, science-based information in a consumer-friendly way. Our goal is to help Canadians find answers to their questions and concerns about our food system. Join Tracy and Dorothy in this conversation about the important work that they are doing improving food literacy from farm gate to plate. Want to learn more? Tune into this week's episode. Thanks for watching, Tracy *********** What is Canadian Food Focus? Founded in 2019, Canadian Food Focus is a national organization with the goal of improving food literacy of Canadian consumers from farm-gate to plate. We explore how food is grown and raised and provide useful advice from experts to help people make confident food choices. Our educational programming provides information about Canadian farming and food through articles, videos and social media posts created by experts including farmers, ranchers, dietitians, home economists, and chefs. Our website features sections for In Your Kitchen, Recipes, Health, Canadian Food Stories, On the Farm, What's in Season and a new Learn to Cook area. *********** SHOW RESOURCES Canadian Food Focus: https://canadianfoodfocus.org Ask a Farmer Podcast: https://canadianfoodfocus.org/ask-a-farmer-podcast/ Courses: https://canadianfoodfocus.org/courses/ *********** SIGN UP If you enjoyed this episode, don't forget to sign up as an Insider so that you are first to know about all-new Impact Farming episodes, Expert Corner Segments, fantastic contests, and new promotions https://www.farmmarketer.com/impact_farming_show/sign-up
On this episode of The Food Professor Podcast, presented by Caddle, hosts Michael LeBlanc and Sylvain Charlebois bring on an influential guest: Per Bank, President and CEO of Loblaw Companies Limited.Bank, who joined Loblaw in late 2023 after a diverse career in Europe, shares his perspectives on Canadian retail, competition, and his vision for the company's future.In the news, we discuss Per's recent op-ed in The Globe and Mail, where he challenges current competition practices and addresses "false narratives" about retail consolidation, suggesting that Loblaw is open to removing specific property controls—if other industry leaders do the same.We explore other key food industry stories, including McDonald's recent health crisis linked to onion contamination, resulting in a steep traffic decline, especially in Colorado, and the CFIA's findings on safety in plant-based milk facilities.Additional segments cover legislation updates with Bill C-282, the HungerCount2024 report, Second Harvest's analysis on food waste, and the ongoing issue of shrinkage and theft in the food industry, featuring a quirky story of Jamie Oliver's "grate cheese robbery" campaign.About PerPer BankPresident and Chief Executive OfficerLoblaw Companies LimitedPer Bank is President and Chief Executive Officer of Loblaw Companies Limited, Canada's food and pharmacy leader, and the country's largest retailer and private-sector employer. In this role, which he assumed in November 2023, Mr. Bank is responsible for executing Loblaw's corporate strategy and overseeing all aspects of the business' day-to-day operations.Under Mr. Bank's leadership, Loblaw operates a network of 2,500 stores, pharmacies and e-commerce options, featuring many of Canada's favorite and most-trusted brands, including President's Choice, no name, Loblaws, Shoppers Drug Mart, No Frills, Real Canadian Superstore, T&T, Joe Fresh, PC Express and PC Financial. The company's loyalty program, PC Optimum, is world-renowned with more than 16 million members. Its supply chain and technology networks are among the country's most robust.With a background in engineering and industrial businesses, Mr. Bank's expertise is exhaustive and undeniable. For over 20 years, he's acted as Chief Executive Officer for a wide range of consumer and retail companies across various global markets. Prior to joining Loblaw, he was CEO of Salling Group A/S with operations in Denmark, Germany, Poland; CEO of Tesco Hungary; and CEO of Coop Norden's operations in Sweden, Norway, Denmark. He has also held senior leadership positions with Mars and Danfoss.Mr. Bank leads with purpose, values authenticity, and emphasizes open and honest two-way communication with both employee and customers. He is a decisive executive that brings unique voices and perspectives to every discussion.Mr. Bank is a native of Denmark, and is married with two university-aged children. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.
In this English lesson you'll learn how to talk about food in English. Food is all around us, and we all need to eat it every day.In this English lesson you'll learn words and phrases like: prepare, cook, recipe, raw, bake, fry, steam, burnt, junk food and more!Note: This is the audio portion of a Youtube English lesson which you can watch right here: https://youtu.be/jLIPwLVN8Gc or by searching Youtube for, "Bob the Canadian Food"Support the show
In this episode, we're thrilled to welcome Heidi Dutton, CEO of Lovingly Made. Heidi shares how her organization is revolutionizing plant protein for people, pets, and aquaculture, ensuring the highest standards in sustainable sourcing. We dive deep into the world of agricultural entrepreneurship, with Sylvain providing his expert insights, particularly as someone who admires the ag innovators of Saskatchewan.Sylvain also brings us updates from his recent travels to Calgary, where he explored the latest Carbon Border Assessment Mechanisms developments.The highlight of today's episode is the release of the brand-new Canadian Food Sentiment Index Bi-Annual Insight Report. Sylvain walks us through the report's inspiration, key objectives, and some of the most surprising findings. With Thanksgiving just around the corner, we look at the good (and not-so-good) news for the typical holiday table, from rising costs to sustainable food trends.We also explore how allergy-friendly restaurants find a competitive edge in a challenging food service market. In the spirit of consumer trends, we discuss how significant brands like St-Hubert respond to consumer price sensitivities with freezes and discounts.Lastly, we touch on exciting news from Couche-Tard's business landscape as they increase their bid in the ever-competitive market. Tune in for this packed episode full of insights and expert commentary on the future of food and sustainability!Read the full Canadian Food Sentiment report here. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.
Do you ever wonder what all those dates on your food mean? What's safe to eat and what should you toss? Today, we're discussing food date labeling with a guest podcast episode from Inspect and Protect, The Canadian Food inspection Agency podcast with hosts Greg Rogers and Michelle Strong. Today, Laura Reid, a date labeling expert from the Canadian Food Inspection Agency breaks down the difference between best before dates, which are about food quality, and expiry dates, which focus on safety. She shares tips on how to handle foods after their best before dates and why proper storage matters. Stick around to learn how these labels help prevent food waste and ensure your pantry stays fresh. Guest Episode Inspect and protect is the official podcast of the Canadian Food Inspection Agency with a focus on sharing stories about safe food, healthy animals and disease and pest free plants. Related articles: Date labelling on pre-packaged foods Safe food storage (Health Canada) Love Food, Hate Waste RECYC-QUÉBEC – French only Canada's National Zero Waste Council Government of Canada launches Food Waste Reduction Challenge The First Sixteen Podcast - The opportunity of food waste (Episode 007) Connect with us: Website, Facebook, Twitter, Instagram, Youtube , emailSign up for our newsletter
By the end of this episode, you'll feel like the charming, hilarious and down-to-earth Julia Sweeney is your best friend! Julia and host Rachel Belle discuss everything from her true love of eating alone (and how that makes her husband feel) to the 60th birthday gift she gave herself: never dieting again. Julia wants to cap her last meal with Canada's favorite no-bake, layered dessert: the Nanaimo bar! Rachel chats with Joyce Hardcastle, the contest winner who created the city's official recipe back in 1986, and with the current mayor of Nanaimo, about the history of the bar and how ubiquitous it is in the Vancouver Island city it was named after. *This is a replay of an episode from 2022. Rachel lost her voice & hopes to be back with a brand-new episode next week!* Subscribe to Your Last Meal on Apple Podcasts or Spotify. Follow along on Instagram! Watch Rachel's new Cascade PBS TV show The Nosh with Rachel Belle!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.
He has 18+ years of real estate development, and he knows music spaces. But now, he knows kitchens too. COO of Coho Collective Kitchens, Amrit Maharaj talks about one of our favorite subjects - food! check out Coho Commissary here: https://www.cohocollectivekitchens.com/Find Amrit here: https://www.linkedin.com/in/amrit-maharaj-00334b193/
Comedian and actor David Cross is best known for his roles as Tobias Fünke on Arrested Development and Mr Show, and he has a new podcast and comedy special out now! David says he grew up poor, hating a lot of the penny-pinching meals his family ate. But he still loves some of the foods he ate as a poor adult, when he was trying to make it as a stand-up comedian. We'll learn the history of poutine with the owner of the Quebec restaurant that claims to have invented it. And a lifelong Québécois shares his very opinionated poutine hot takes with host Rachel Belle. Get tickets to see David at SFSketchfest January 19 & 20th 2024! Follow along on Instagram!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.
Featuring: Naomi Robert In this episode of Handpicked: Stories from the Field, we speak with Naomi Robert, a Research & Extension Associate at the Institute for Sustainable Food Systems at Kwantlen Polytechnique University and a PhD candidate at Simon Fraser University on her new project called “Beyond GDP: Lessons for Redefining Progress in Canadian Food System Policy”. Naomi discusses the problematic history of GDP as a measure of well-being in our country and how we can move towards measures that more accurately depict the well-being of Canadians. Contributors Co-Producers & Hosts: Laine Young & Amanda Di Battista Producer: Charlie Spring Sound Design & Editing: Narayan Subramoniam Guests Naomi Robert Support & FundingWilfrid Laurier University The Laurier Centre for Sustainable Food Systems Balsillie School for International Affairs Music Credits Keenan Reimer-Watts Resources Moving Beyond Acknowledgments- LSPIRG Whose Land Laurier Centre for Sustainable Food Systems Kwantlen Polytechnique University Institute for Sustainable Food Systems Simon Fraser University – Food Systems Lab Genuine Progress Indicator Canadian Index of Wellbeing Quality of Life Framework for Canada Wellbeing Economy Alliance Stiglitz Commission Community Resources & Applications of Doughnut Economics Articles, Podcasts & Essays Podcast: Kate Raworth: “The Superorganism V. The Doughnut” - resilience Article: This Pioneering Economist Says Our Obsession With Growth Must End - The New York Times (nytimes.com) Essay: Economics for a Full World, by Herman Daly Daly-Economics-Full-World.pdf (greattransition.org) Books Raworth, K. (2017). Doughnut Economics: seven ways to think like a 21st century economist. Chelsea Green Publishing. Hickel, J. (2021). Less is more. Windmill Books. References and Textbooks Daly, H. E., & Farley, J. C. (2011). Ecological economics : principles and applications (2nd ed.). Island Press. Daly, H. E., & Cobb. J.B. (1994). For the Common Good. (2nd ed.). Beacon Press Connect with Us: Email: Handpickedpodcast@WLU.ca Twitter/X: @Handpickedpodc Facebook: Handpicked Podcast Glossary of Terms Agrifood System “The agri-food system spans diverse supply chains, from meat and fish to dairy, eggs, crops and produce. Each supply chain involves a variety of stakeholders from farmers, processors, distributors, retailers and consumers that operate at local, provincial, national and even international levels” https://www.ivey.uwo.ca/sustainability/for-researchers/the-agri-food-system/#:~:text=The%20agri%2Dfood%20system%20spans,national%20and%20even%20international%20levels. Doughnut Economics “Doughnut Economics proposes an economic mindset that's fit for our times. It's not a set of policies and institutions, but rather a way of thinking to bring about the regenerative and distributive dynamics that this century calls for. Drawing on insights from diverse schools of economic thought - including ecological, feminist, institutional, behavioural and complexity economics - it sets out seven ways to think like a 21st century economist in order to transform economies, local to global. The starting point of Doughnut Economics is to change the goal from endless GDP growth to thriving in the Doughnut. At the same time, see the big picture by recognising that the economy is embedded within, and dependent upon, society and the living world.” https://doughnuteconomics.org/about-doughnut-economics Economic Growth “An economy grows when it has the capacity to produce more. Production is based on how much capital, labor, natural resources, and technology it has to produce. Policies that encourage the accumulation of any of these leads to economic growth.” https://www.khanacademy.org/economics-finance-domain/ap-macroeconomics/ap-long-run-consequences-of-stabilization-policies/economic-growth/a/lesson-summary-economic-growth Genuine Progress Indicator (GPI) “Described by its authors, the Genuine Progress Indicator (GPI) provides citizens and policymakers fruitful insight by recognizing economic activity that diminishes both natural and social capital. Further, the GPI is designed to measure sustainable economic welfare rather than economic activity alone. To accomplish this, the GPI uses three simple underlying principles for its methodology: account for income inequality, include non-market benefits that are not included in Gross Domestic Product, and identify and deduct bads such as environmental degradation, human health effects, and loss of leisure time. The GPI developers identified 26 indicators, then populate them with verifiable data. As one example, the pure economic activity stemming from the explosive growth of urban sprawl contributes greatly to the GDP. Yet, along with sprawl come non-economic costs such as increased commuting time, increased traffic congestion, land use conversion, and automobile impacts. In short, just because we are exchanging money within an economy does not necessarily mean that we are sustainable or prosperous.” https://dnr.maryland.gov/mdgpi/Pages/what-is-the-GPI.aspx Gross Domestic Product (GDP) “GDP measures the monetary value of final goods and services—that is, those that are bought by the final user—produced in a country in a given period of time (say a quarter or a year). It counts all of the output generated within the borders of a country. GDP is composed of goods and services produced for sale in the market and also includes some nonmarket production, such as defense or education services provided by the government.” https://www.imf.org/en/Publications/fandd/issues/Series/Back-to-Basics/gross-domestic-product-GDP Migrant Labour Issues “Shifts in demographic and economic patterns are pushing workers to cross borders for jobs in ever increasing numbers. Migrants often leave their home communities due to extreme poverty and face exploitation as they search for work in unfamiliar terrain. They are commonly subject to subcontracting schemes and precarious jobs in the informal economy. They make vital economic contributions to both their host countries and countries of origin, but confront a dire lack of workplace protection and social security.” https://laborrights.org/issues/migrant-labor Planetary Boundaries “The planetary boundaries concept presents a set of nine planetary boundaries within which humanity can continue to develop and thrive for generations to come. Crossing boundaries increases the risk of generating large-scale abrupt or irreversible environmental changes. Drastic changes will not necessarily happen overnight, but together the boundaries mark a critical threshold for increasing risks to people and the ecosystems we are part of. Boundaries are interrelated processes within the complex biophysical Earth system. This means that a global focus on climate change alone is not sufficient for increased sustainability. Instead, understanding the interplay of boundaries, especially climate, and loss of biodiversity, is key in science and practice.” https://www.stockholmresilience.org/research/planetary-boundaries/the-nine-planetary-boundaries.html Canada's Quality of Life Framework “The Quality of Life Framework for Canada brings together data for approximately 85 key indicators on the well-being of people in Canada. The Framework enables the federal government to identify future policy priorities and to build on previous actions to improve evidence-based decision making and budgeting. “The Quality of Life Framework for Canada is organized into domains, each of which includes a number of indicators, as shown on the Quality of Life Framework for Canada infosheet. These domains were selected based on evidence of the determinants of well-being to reflect what matters most for quality of life in Canada: prosperity, health, society, the environment and good governance. In addition, the indicators of life satisfaction and sense of meaning and purpose are included as overall measures of quality of life.” https://www160.statcan.gc.ca/index-eng.htm Well-Being Economy “A Wellbeing Economy is an economy designed to serve people and the planet, not the other way around. Rather than treating economic growth as an end in and of itself and pursuing it at all costs, a Wellbeing Economy puts our human and planetary needs at the centre of its activities, ensuring that these needs are all equally met, by default” https://weall.org/what-is-wellbeing-economy Discussion Questions An increase in GDP is often assumed to be positive for society overall. Does this episode change your assumptions about growth? Naomi shared some of the limitations of using GDP as a measure of well-being in the episode. What are some other examples of these types of limitations? What does GDP overlook? How might alternatives like the “Canadian Index of Wellbeing” and “A Quality of Life Framework for Canada” help address some of the shortcomings of pursuing economic growth at all costs? Can you imagine how your local food system might look differently if we used quality of life indicators (like public and environmental health impacts) as the primary motivators for food production and distribution? In many ways, our current economic system forces governments to pursue economic growth (sustaining employment, repaying debt, etc.). What changes to our economic system can allow governments to pursue wellbeing over economic growth? Explore the additional resources in the show notes for more information.
Welcome to a special summer bonus episode of The Food Professor podcast recorded live in our on-site podcasting studio at the SIAL Food Innovation show in Toronto. Over three great days in May, Sylvain and I met dozens of food innovators and thought leaders; these are their stories. We're sure you will enjoy hearing these incredible interviews as much as we enjoy hosting the conversations. Stay tuned for season four of The Food Professor podcast, Canada's top food industry and Canadian-produced independent management podcasts, when we return live on the mic Thursday, September 21stOn this episode meet Isabelle Marquis, Senior food strategist & Sustainable Development expert and Linda Fox, Regional Innovation Director (Ontario), Canadian Food Innovation NetworkIf you like what you heard, please follow us on Apple, Spotify, or your favourite podcast platform so that you can catch up with all our great interviews, including celebrity chef, restauranteur and entrepreneur Chuck Hughes from Montreal.Have a safe summer, everyone. About Isabelle A nutrition, food marketing and communications professional with over 20 years of experience, Isabelle Marquis has a unique multidisciplinary know-how acquired both in consulting agencies and in food processing companies. Recognized for her great rigor, her contagious passion and her strategic creativity, Isabelle is also an outstanding communicator who knows how to inspire as well as mobilize.As Director of Marketing, Mass Distribution and HRI at Groupe Première Moisson Inc. she was responsible for numerous innovation projects and product launches, in addition to actively contributing to business development in the Canadian and American markets. Today, Ms. Marquis is a freelance consultant who assists companies of all sizes in the Quebec and Canadian food sector with their communication, marketing and innovation strategies. Innovation Ambassador for SIAL Canada since 2018, she also collaborates with specialized magazines and on the show L'épicerie on Ici Radio-Canada Télé. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery. Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America
The Calgary Stampede and Canadian food are discussed using "fun mind-blowing facts", 152 more episodes giving fun mind-blowing facts about other places around the World and their cuisine can be found on your favorite Podcast platform and a quick link on my website phillyrestaurantreviews.com
We talk about the types of food from Canada. https://www.mjandadamshow.com/ Our website has some great stuff: • Join the "Next Step Community" for downloads, live streams & Zoom chats!• Sign up for 1 on 1 English lessons with MJ. Free Sample Lessons available now.• Cool shirts, notebooks & mugs Find us on YouTube, Instagram, Twitter, TikTok and Facebook.
This time on Two Fat Guys Eat, we discuss the absolute smorgasbord of delightful food and drink we enjoyed in Toronto during this last Memorial Day weekend! Do you need recommendations on what to eat in the Great White North? We talk poutine to Lay's Beef Wellington potato chips, from Pizza Pizza to A&W. You need to listen to this episode! Our subject from this episode is multiple foods/drinks available in Toronto, Ontario, Canada. Please see the following links for certain restaurants: Storm Crow Manor: https://www.stormcrow.com/ A&W Canada: https://web.aw.ca/ The Works Clifton Hill: https://worksburger.com/?fbclid=IwAR09QGfBoQYnaVpV_TR4z8JdfzOWZu_MySbJAe7bX1AeZb0h2GteXm3FSAI Pizza Pizza: https://www.pizzapizza.ca/ Show Theme: "Two Fat Guys Eat" by Derek Schiable - https://www.metrolabmusic.com
What a clickbait title, no? Don't worry. Srikeit is not leaving Simblified, just our shores. Our man is relocating to more western pastures. So in this special episode, the rest of us do deep research and tell Srikeit various facts so that he can pass his entrance exam at Toronto immigration. Come discover with us the oldest cricket tournament in the world, pointless info about Winnipeg, head-desk-worthy puns featuring Inuit textbooks and more.Add one part news, one part bad jokes, one part Wikipedia research, one part cult references from spending too much time on the internet, one part Wodehouse quotes, and one part quality puns, and you get Simblified.A weekly podcast to help you appear smarter, to an audience that knows no less! Your four hosts - Chuck, Naren, Srikeit, and Tony attempt to deconstruct topics with humor (conditions apply). Fans of the show have described it as "fun conversations with relatable folks", "irreverent humor", "the funniest thing to come out of Malad West" and "if I give you a good review will you please let me go".Started in 2016 as a creative outlet, Simblified now has over 200 episodes, including some live ones, and some with guests who are much smarter than the hosts. Welcome to the world of Simblified!You can contact the hosts on:Chuck: twitter.com/chuck_gopal / instagram.com/chuckofalltradesNaren: twitter.com/shenoyn / instagram.com/shenoynvTony: twitter.com/notytony / instagram.com/notytonySrikeit: twitter.com/srikeitSee omnystudio.com/listener for privacy information.
Will Canada's food systems of the future be more sustainable, with better plant breeds and livestock with higher resistance to diseases? Genomics holds the answer to this. In this panel, Rob Annan from Genome Canada talks to three experts in this field - Dr. Ellen Goddard from the University of Alberta, Chris Grainger from Harvest Genomics and François Belzile from Université Laval to discover how Canada can use the power of genomics to become a world leader in sustainable agriculture.
Libby Znaimer is joined by Peter Muggeridge, Senior Editor of Zoomer Magazine, David Cravit, Chief Membership Officer of CARP, and Bill VanGorder, Chief Operating Officer and Chief Policy Officer of CARP. Today: we discuss the Canada Food report for 2023, which predicts that Canadians will be spending more on their groceries with foods like meats, dairy and vegetables experiencing the greatest increase in costs. ---- MORE ON WHAT THE CANADA FOOD REPORT FOR 2023 PREDICTS Libby Znaimer is now joined by Dr. Simon Somogyi, the Arrell Chair in the Business of Food & Full Professor at the University of Guelph. Today: A discussion about Canada's Food Price Report 2023, which predicts that Canadians will be faced with a 5% to 7% food price increase for the year. The food categories predicted to be hardest hit are vegetables, meat, and dairy. The report predicts that an average family of four will spend up to $16,288.41 per year on food (an increase of $1,065.60 from 2022). Libby and Simon discuss the details. ---- NEW LICENCE WILL LET PARALEGALS PROVIDE SOME FAMILY LEGAL SERVICES Libby Znaimer is joined by David Tobin, lawyer with Frenkel Tobin LLP. The Law Society of Ontario is now allowing Paralegals to provide some family legal services through a new license. So, what will paralegals be allowed to do and what will they be limited on in this context? Mr. Tobin weighs in on the latest. Listen live, weekdays from noon to 1, on Zoomer Radio!
Guest: Samantha Taylor, Senior Instructor of accountancy at Dalhousie University Food prices.
In this week's episode, the cybersecurity experts Bryan Hornung, Reginald Andre, Randy Bryan, and Ryan O'Hara discuss an Austrailian bank, Medibank who faces possible class action after a devastating data breach that left millions of customers exposed. Who is allegdly behind this hack? Meanwhile, they continue to dive deeper into why Austrailia is considering banning the payment of ransoms to cybercriminals because of Medibank. Next, the crew talks about a Canadian food retail giant, Sobeys, who was hit by Black Basta ransomware. What should the grocery store have in place so their IT systems don't disrupt their operations again? Tune in. Meanwhile, the experts get into another ransomware attack that shut down two counties, Jackson and Hillsdale in Michigan because of a systems outage. What's going on here? Lastly, the cyber experts talk about 42,000 web domains that impersonate well-known brands to redirect users to sites promoting adware apps, dating sites, or 'free' giveaways. Like and share the show! Articles that were used: https://www.news.com.au/technology/online/hacking/medibank-faces-possible-class-action-after-hack-leaves-millions-of-customers-exposed/news-story/aa73c71740879c524b6dc01bfe268350 https://www.reuters.com/technology/australia-consider-banning-paying-ransoms-cyber-criminals-2022-11-12/ https://nbc25news.com/news/local/jackson-and-hillsdale-counties-close-due-to-ransomware-attack https://www.bleepingcomputer.com/news/security/canadian-food-retail-giant-sobeys-hit-by-black-basta-ransomware/ https://www.bleepingcomputer.com/news/security/42-000-sites-used-to-trap-users-in-brand-impersonation-scheme/
The highly-pathogenic avian influenza (AI) virus that has swept North America in 2022 will likely remain a threat in 2023, but there have been some lessons learned in the past seven months by producers, veterinarians, and poultry industry stakeholders when it comes to responding to the often-devastating disease. As of October 17, the Canadian Food... Read More
In the food-grade soybean business, seed companies must maintain a sharp focus on end-user requirements and what growers need to do to meet those market demands. For Sevita International general manager Sandy Hart, the company’s success rests on its ability to breed soybean genetics that create value for end-users through food qualities that include protein,... Read More
Today on NOW with Dave Brown, disability advocate Michelle Steiner chats about her experience travelling with a learning disability. In her Pacific regional report, Sylvi Fekete fills you on this year's winner of the White Cane bursary by the White Cane Club. Personal finance columnist Aaron Broverman continues his discussion on the impact of inflation on Canadians. Shaun Preece of Double Tap Canada shares his review of Envision's smart glasses. And food and drink columnist Jennie Bovard gives her thoughts on some of the most iconic Canadian foods and cuisine. This is the June 30, 2022 episode.
Would you rather eat Montreal smoked meat or a lobster roll? What about a California roll or ginger beef? Food and drink columnist Jennie Bovard shares her thoughts on the iconic Canadian foods she would choose over the other. From the June 30, 2022 episode.
Shawna Ogston, Calgary Food Bank See omnystudio.com/listener for privacy information.
Just a quick episode to talk about the canadian food I tried on my trip to Saskatoon. Audio issues I am working through
Just highlighting a couple food items I found interesting during my trip to Canada
In this episode we start out with the Truckers Convoy and the Alberta blockade and how is this impacting government policy and the food system in Canada, Sylvain ranks the overall state of the food supply chain in Canada two weeks after the border vaccine mandate, "Shelflation" and a great interview with Dana McCauley, Chief Experience Officer from the Canadian Food Innovation Network Our Trying Stuff segment this episode is with Good Food For Good foods, in this episode we're trying their pasta sauces by food innovator Richa GuptaBe sure and visit our Youtube channel and smash that subscribe button!About Dana McCauley is a value proposition driven innovator who has successfully launched many food products and programs in collaboration with domestic and international food companies and entrepreneurs.Beyond her corporate experiences in marketing, product development and creative services, Dana brings not-for-profit and academic expertise to her role. She was the founding Executive Director for Food Starter, a Toronto based food business incubator and accelerator that was recognized with an Ontario Premier's Award for Agri-Food Innovation Excellence. As Director of New Venture Creation at the University of Guelph, Dana enabled agri-food innovators to transform their inventions into innovations that grow the economy and enhances Canada's international reputation.Dana has been a food media personality and keynote speaker. She is the President of the SIAL Canada Innovation Award jury. In 2017, Dana was recognized by WXN as one of Canada's Most Powerful Women in the Trailblazers and Trendsetters category. About UsDr. Sylvain CharleboisDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.Michael LeBlanc is the Founder & President of M.E. LeBlanc & Company Inc and a Senior Advisor to Retail Council of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience, and has been on the front lines of retail industry change for his entire career. Michael is the producer and host of a network of leading podcasts including Canada's top retail industry podcast, The Voice of Retail, plus Global E-Commerce Tech Talks , The Food Professor with Dr. Sylvain Charlebois and now in its second season, Conversations with CommerceNext! You can learn more about Michael here or on LinkedIn. Be sure and check out Michael's latest adventure for fun and influencer riches - Last Request Barbecue, his YouTube BBQ cooking channel!
Jeff McArthur talks with Sylvain Charlebois, director of the agri-food analytics lab at Dalhousie University and a professor in food distribution and policy at Dalhousie University ABOUT Canadian food manufacturers cutting capacity amid supply chain woes.
Mary Robinson, president, the Canadian Federation of Agriculture
Today on the show, I'm sitting down with a Canadian Food Legend - Peter Neal.Peter Neal is one half of the brotherly duo behind Neal Brothers Foods.You've probably indulged in their epic Corn Tortilla Chips dipped in salsa, or their insanely tasty pasta sauces… but did you know that this well known Canadian Food Brand and Distribution Company started as 2 brothers making croutons out of their parents kitchen?Yepp, it's true.Over 33 years ago, Neal Brothers began as a simple startup and today it has grown into something SO MUCH MORE.In this episode we chat about…The moment he knew he was a natural born salesmanWhy having belief in yourself and in your products is so importantWhat some of the early successes were in the Neal Bro's journey, that gave them hopeThe role of curiosity and asking questions, when you don't have all the answersAnd some of the tips and lessons learned after 33 years of business!If you want to connect with Peter and with Neal Brothers, head to https://www.nealbrothersfoods.com/goods/ and be sure to support their brand new coffee company https://www.instagram.com/crankcoffee_/
The more we practice generosity the more effective we are at fundraising. Here are two stories illustrating that point.Kevin's website: onevisitaway.com
You've probably thrown something out when it was past the date on the package—even if it didn't really seem like it had gone bad. Better safe than sorry, or as the campaign used to tell us, “When in doubt, throw it out.” But best before dates are not the same as expiry dates, and this misunderstanding is behind millions of kilograms of food wasted every year. Where did best before dates come from and what was their initial intention? Why does everything have a best before date now, even things like candy or chips … or water? How can we reverse decades of conditioning and teach people to use common sense and good judgement, rather than an arbitrary date, to determine when to toss otherwise edible food? GUEST: Lori Nikkel, CEO of Second Harvest
Ted Grant was born and raised in Halifax, Nova Scotia, the son of a "gourmet cook." Educated at Dalhousie University, Holland College, University of Prince Edward Island, and the Stratford Chefs School, he spent eight years working as a chef in Calgary, London, New York and Toronto. Ted left the professional kitchen to teach at the Culinary Institute of Canada for three years, and while in Charlottetown he joined the product development arm known as Canada's Smartest Kitchen. He became a leading expert in developing products for the Atlantic Canadian seafood industry, representing brands on missions to Asia, Europe, and throughout North America. Ted's passion for Nova Scotia and education brought him home to complete his Masters in Education in 2013 and join the Nova Scotia Community College as Director of Hospitality Programming. In 2016, Ted left the college to join Truleaf Plant Science and GoodLeaf Farms as Chief Product Officer. In 2018, he could not resist the opportunity to create his own entrepreneurial dream, co-founding VIVEAU, which works with local farmers in the Annapolis Valley, Nova Scotia to create the perfect balance between fruit and water. Entrepreneurs are the backbone of Canada's economy. To support Canada's businesses, subscribe to our YouTube channel and follow us on Facebook, Instagram, LinkedIn and Twitter. Want to stay up-to-date on the latest #entrepreneur podcasts and news? Subscribe to our bi-weekly newsletter.
What even is "Canadian" food anyway? There are many mixed emotions releasing this episode today. On one hand, we originally recorded this to "celebrate" Canada as we have in the past. On the other hand, with recent news and the further evidence of how Canada has mistreated our Indigenous Communities it's difficult to feel very patriotic. With that said, we have included resources in our show notes to resources and charities so you can help educate yourself as well as give back to some incredible Indigenous causes. Ultimately, we decided to release today's episode anyways. Today's episode centres more around food than Canada and our guests today would be the first to tell you that they don't celebrate Canada day. So join Tuong and The Upford Network/Natural Toonie's Tom Zalatnai, Alexander Smith, and David Hall as they try to figure out what is "Canadian Food" and make a Top 5 list from it! The post 114 – Top 5 Canadian Foods appeared first on PodCavern.
Jeff Koop is experienced Chef, Now He Is Starting His Own Food Manufacturing Company With The Name Called Koop Foods , He is From Vancouver, Canada. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
This week, Tom calls up award-winning singer-songwriter Loryn Taggart to talk about her all-time favorite Canadian Food, Nanaimo Bars! We also talk peameal bacon, hickory, and tire- not the rubber ones that live on cars, but the delicious winter treat! And, we get into our shared love of BBQ and our mutual Hungarian backgrounds, because chicken paprikash is delicious and it's never a good idea to smoke a watermelon with mesquite! Do you have a favorite Canadian food? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! And, you can follow Tom Zalatnai everywhere @tomzalatnai. Find everything Loryn's doing on her website! https://www.loryntaggart.com/ Buy her music on BandCamp: https://loryntaggartmusic.bandcamp.com/ Give her your tasty streams on Spotify: https://open.spotify.com/artist/2DwFvKJOTB8DNK7j0q3HaO Resources for Allyship: https://docs.google.com/document/d/1hp7nlP5UcH63FEl1kpPgxdO7Qw7iagcCTBfOPfPLuMg/edit?usp=sharing This episode is brought to you in part by Whisky Lane! www.whiskylane.ca SUPPORT THE SHOW! patreon.com/upfordiscussion MERCH! https://www.teepublic.com/stores/up-for-discusssion?ref_id=2539 Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.upfordnetwork.com Want to send us fan mail? Upford Network ℅ Tom Zalatnai PO Box 22585 Monkland PO Montreal, Quebec H4A 3T4 Canada
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Canada and Canadian cuisine is discussed for the hour
This is the On Point with Alex Pierson podcast Friday, August 28th 2020. See omnystudio.com/listener for privacy information.
Thank you for listening to this podcast. Check out my site where you can get free transcripts for many of the episodes I publish for this project as well as support me on Patreon if you wish :) Website: https://englishwithnick5.wixsite.com/website IG: @languageguyfromcanada
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We’ve reached midweek and on today’s RealAg Radio show you’ll hear: The top ag news stories of the day with your host Shaun Haney; Christina Crowley-Arklie with the Canadian Centre for Food Integrity, talking about a new campaign trying to shed light on our Canadian food system; and, Tom Steve, general manager for Alberta Wheat... Read More
We’ve reached midweek and on today’s RealAg Radio show you’ll hear: The top ag news stories of the day with your host Shaun Haney; Christina Crowley-Arklie with the Canadian Centre for Food Integrity, talking about a new campaign trying to shed light on our Canadian food system; and, Tom Steve, general manager for Alberta Wheat... Read More
The post HT Podcast: Smokable hemp & the fortunes of Canadian food seed players was originally published on HempToday™. Subscribe to our newsletter, check out our events and follow us on facebook, instagram and twitter. PODCAST (15 min.) The Richard Rose Report: Episode 2: June 2, 2020 – Part I: Beginnings, and the status of smokable hemp, with updates on developments in... The post HT Podcast: Smokable hemp & the fortunes of Canadian food seed players was originally published on HempToday™. Subscribe to our newsletter, check out our events and follow us on facebook, instagram and twitter.
The post Smokable hemp & the fortunes of Canadian food seed players was originally published on HempToday®. Subscribe to our newsletter, check out our events and follow us on facebook, instagram and twitter. PODCAST (15 min.) The Richard Rose Report: Episode 2: June 2, 2020 – Part I: Beginnings, and the status of smokable hemp, with updates on developments in...
It can be easy to think about Canadian grain, canola, soybeans, or meat as just commodities — a product bought and sold, traded, and shipped. And that’s true, of course, but those commodities are also eventual meals for Canadian customers, even if those customers live in places such as Sri Lanka, Indonesia, or the Philippines.... Read More
Adam Torres interviews John C. Behling, Chief Marketing Officer at Clearly Canadian Food and Beverage Company in this episode. Follow Adam on Instagram at https://www.instagram.com/askadamtorres/ for up to date information on book releases and tour schedule. Apply to be interviewed by Adam on our podcast: https://www.moneymatterstoptips.com/podcastguest --- Support this podcast: https://anchor.fm/moneymatters/support
The study by Dalhousie University in Nova Scotia, and the University of Guelph in Ontario is called “Canada’s Food Price Report 2020” Its’ the tenth annual report, and it notes that climate change, with its accompanying bad weather, is an… »
Romain Guillaume nous parle raclette. Avec Frencheese, il amène la raclette dans les festivals de rue de l'Australie et même du Canada. - Romain Guillaume nous parle raclette. Avec Frencheese, il amène la raclette dans les festivals de rue de l'Australie et même du Canada.
Emma Waverman and Phil Wilson are back in the More Than Maple Syrup booth after an eventful June, highlighted by Robyn MacLean’s daily dose of Canadian food facts. The co-hosts recap their favourite moments, reveal the facts that were new to them, and add a couple of interesting facts of their own. After a brief discussion on Canada’s rising food costs, the duo delve into the changing dynamics of the 2019 World's 50 Best Restaurants List and its correlation to the restaurant industry’s ongoing gender imbalance as a whole. Finally, in anticipation of October’s Devour! The Food Film Fest, Waverman chats with the event’s headliner, Lidia Bastianich. The iconic restaurateur and bestselling author offers our hosts a bit of insight into her upcoming trip to Nova Scotia, her thoughts on women in the restaurant business, and the importance of cooking with heart and soul.
Emma Waverman and Phil Wilson are back in the More Than Maple Syrup booth after an eventful June, highlighted by Robyn MacLean’s daily dose of Canadian food facts. The co-hosts recap their favourite moments, reveal the facts that were new to them, and add a couple of interesting facts of their own. After a brief discussion on Canada’s rising food costs, the duo delve into the changing dynamics of the 2019 World's 50 Best Restaurants List and its correlation to the restaurant industry’s ongoing gender imbalance as a whole. Finally, in anticipation of October’s Devour! The Food Film Fest, Waverman chats with the event’s headliner, Lidia Bastianich. The iconic restaurateur and bestselling author offers our hosts a bit of insight into her upcoming trip to Nova Scotia, her thoughts on women in the restaurant business, and the importance of cooking with heart and soul.
In this episode of the Oil Dudes Podcast I am joined by celebrity chef Ted Reader. This is an interview that I've been waiting to do for a while, as I've really enjoyed listening and following Ted and his delicious recipes for a long time. I heard an interview he did many years ago where he explained how to cook fall off the bone ribs. I started to use it and ever since I've been cooking fall off the bone ribs for my friends and family. Known as the ‘Godfather of the Grill', his charm and fearless culinary spirit has led Ted to become an award-winning chef, author, food and product innovation entertainer and a professor of Modern Culinary Applications Innovations at the Canadian Food and Wine Institute at Niagara College. Ted's passion for all things smoked and grilled is extremely contagious. You'll often find him spreading his gospel of BBQ at live cooking demonstrations and TV and radio appearances that keep fans salivating for more! And I've got him on the Podcast this week. Ted has written over twenty-one cookbooks and has won such awards as Cookbook of the Year for the 2014 Single-Subject Cookbook at The Taste of Canada Food Writing Awards for Gastro Grilling. Other books he has written include; Beerlicious: The Art of Grillin' and Chillin', The Complete Idiot's Guide to Smoking, and Napoleon's Everyday Plank Grilling just to name a few. Ted owns over 75 grills and smokers. Today you can find Ted in the backyard of his Toronto home tinkering with toys and developing creative and delicious recipes. For more info on Ted and to check out some of his amazing recipes or to order some of his delicious rubs and sauces check out his website tedreader.com And his Bonedust Rubs are absolutely fantastic. For more BBQ inspiration follow him on Instagram at tedgrills And join his Facebook page tedgrillsoriginal If you want more information on the Oil Dudes, you can check us out on the web at theoilgirlscanada.ca/the-oil-dude or on Facebook @theoildudespodcast and Instagram @the_oil_dudes and Twitter @strattosphere76 For information on Young Living Products go to the Oil Girls webpage or send them an email at theoilgirls@strattco.com Thanks for listening
Abdul talks with Lenore Newman, who holds a Canada Research Chair in Food Security and Environment at the University of the Fraser Valley, where she is currently an Associate Professor of Geography and the Environment. She also serves as Director of the Food and Agriculture Institute. https://www.ufv.ca/geography/faculty-and-staff/faculty-members/newman-lenore.htm
In a society where fewer people are knowledgeable about agriculture, it can be difficult to educate consumers on issues that arise relating to food. With an expectation of both safety and choice when it comes to food, keeping consumers and farmers on the same page can be challenging. In this episode, we sit down with Crystal Mackay, president of the Canadian Centre for Food Integrity to discuss agriculture, food choices and what needs to change in order to maintain both choice and trust in the Canadian Food System. Transcript available here: https://www.rev.com/transcript-editor/shared/lJlw9EHO3Wt9iz9KUWKUJptFq8kyGmBtK6iZv_PIpI-4Rpm-jTpO5L_8GMnl_J_UbIbWAnIYxev4Oow0X1jwBHWtEvk?loadFrom=SharedLink
When we think about Canadian food, Anita Stewart immediately comes to mind. Long-time activist, culinary author and the founder of Food Day Canada, Anita defined the term “Canadian Culinary tourism” while it was still an oxymoron. In this episode, we have a mouth-watering conversation with Anita about the possibilities and opportunities she sees in Canadian food. Transcript available here: https://www.rev.com/transcript-editor/shared/3zi62zgFGWpv77u0ZxS21PLFZA_xzWsW7aQ-Sp5gfiJhg8tdHi3PWslD6ctldbKFTt3U6znkWSLIv3ZDu7En31tEynY?loadFrom=SharedLink
Sweetness is the Antidote to Bitterness It was a week for an unusual amount of baking. For me, this week, there was baking for co-workers, and baking for students, and baking for classroom guests. Amongst these was baking as part of a thank you gift for a group of four nurses who had traveled to give a talk to one of my classes on campus. They had had a full day, and a hard day, in their hospital workplace before driving the two hours to spend time with me and my students. They would then drive two hours home, after our night class. As part of their thank you gift – one of several thank you gifts I baked this week - there was a gift bag full of a series of treats, as - with the help of Angela Liddon from Oh She Glows - I continued to experiment with the new paradigm: it doesn't have to be bad to be good. So, there were vegan, and gluten free, refined sugar-free, “real food containing only”: dream bars, and cookie dough snacking squares, and brownies, and peanut butter truffles, and a really fun little jar of caramel sauce. In one case this week, I made a batch for a work colleague, knowing that peanut butter/chocolate treats were among the favorite treats of his wife. So, there was the box for him, and the box for him to give away to her. It was just so lovely to observe that one of the best gifts I could give to him was something he can give and to her. Sweetness - it can be easy to forget, and sometimes hard to see - is the antidote to bitterness, in the same way that kindness is the antidote to aggression or humility the antidote to pride. Hard things happen. They can leave a bad taste in the mouth. It can be good to know the intentional skill of how to make things sweet again. It can be an exercise in paying attention, and awareness, to know how to distinguish, and choose, the kind of sweetness that will actually nourish. Perhaps that's why I enjoy the playfulness of the vegan, gluten free, refined sugar-free, so- healthy-it-hurts, utterly easy to make and yummy delights from Oh She Glows: it doesn't have to be bad to be good. It can just be “all good”. What actually is this sweetness that can help us to feel that good taste in our mouths again, and help to bring us back to a place of relative balance when we're working with hard things? I'm here in eastern Canada, in the north, so perhaps it's like asking the question “can we choose maple syrup over white sugar?”; “can we choose something that's real over something ‘wrapped in plastic’, that might look good but is likely to actually cause us pain?”. Part of what happens, in the beginning of the beginning of spring in the north, as we've explored together, is that the sap of the trees begins to flow again. The sap will pull deep into the trees through the depth of the long winter, and part of coming out of that period of cold and darkness is the time when the sap begins to flow again. Here on the east coast, in Maritime region of Canada, in about February or early March, it's possible to put a tap inside of a maple tree, and to draw out the sweetness of that maple sap. It is then boiled, and condensed, to make the sweetness of maple syrup, then transformed into any amount of breakfast – and other - works of magic. It can be useful to observe that tapping into sweetness like that is part of how we can get our own sap to start flowing again. In my experience, when hard things happen, it can be possible to pull deep inside ourselves, and to somewhat cut-off: like having nicks, and corners, and parts of ourselves where our own juiciness has somehow spilled out onto the ground, or hardened deep inside, like a tree shivering its way through the winter. Hard things happen. It can leave a bad taste, and become frozen slightly like that. It can be hard to wake our way out of it again, the way that our trees do in the spring. So it becomes an exercise in remembering how to reach deep inside of our inside worlds, or how to reach deep inside of our outside worlds, and get our juices flowing again. Can we reach in, and touch once again, the sap or the juiciness of life itself, to once again begin to feel more alive? Most often I drink my tea black. An uncle, now several decades deceased, used to tell me it was because I was sweet enough. From time to time, it does happen that it's good to put milk and honey - and often some ginger in that tea to warm me up again - and bring back some sweetness after hard times. Where does that sweetness come from? How do we reach in and touch that juiciness of life again? It is actually like the sun in the sky. The sun might be covered by clouds. For a time we might feel like there is no sun. We can say to ourselves, “there is no sun out today”, when in fact the sun doesn't go anywhere. It is the earth that moves. The clouds are not as solid they appear. They are not really real. They come, and they go. It's an old Buddhist metaphor for the nature of mind, which is said to be - like the sky – clear, bright, warm and wise, radiant, intelligent and aware. Thought and emotions: they come, and they go, like the clouds. The sun is constant. It's a older metaphor of the Indian subcontinent that life itself is - in its nature - juicy, and rich in sapfulness. It's a word we've seen, called “rasa”. This vitality and vibrancy, richness and delight, like maple syrup or honey: it is the basic taste of life itself, and it is always possible to discover it again, even if it may feel - from time to time - that instead of honey in that tea there is lemon. How do we find that sweetness again? That sweetness hasn't gone anywhere. It is constant. That sweetness is the nature of life itself. Yet sometimes we do need to remind ourselves of this. So let me tell you about the visiting nurses, who were my guests in class this week. They had had a hard day in the clinic at the hospital. They had worked very intensely, especially with one woman who was in a very difficult domestic situation. By virtue of their role, the nurses had offered: counsel and support, information and advice, and a safe place to come to where this person could shape some perspective, and work through the process of perhaps choosing to make different choices, helping her situation to become more safe, more respectful, and more kind. That particular day, one day among many - when that client at the clinic may choose to do something very different tomorrow - they had had to watch the client return home, knowing it was likely to be an environment that was unsafe, disrespectful, and unkind. They talked about how hard it was to watch her go home. Then they came, and spent time with my students and I, and there was such joy in the quality of the companionship that they had amongst themselves that it was utterly contagious. So we shared in that joy, and delight in the companionship, as we met each other as friends of a common friend. They were so happy to talk to the students. The students were so happy to talk to them, and there was sweetness in that exchange that was medicine of a kind that is real, even if it’s not prescribed by doctors or sold. There was sweetness, that was medicine, in the quality of the companionship, and delight in the company one with the other. Knowing that they were coming - and boldly experimenting the new paradigm that yummy treats don't have to be bad to be good - part of their thank-you gift was: dream bars, and cookie dough squares, almond brownies, and peanut butter truffles, and magic no-cook caramel sauce: creations Angela Liddon, the Canadian Food artist behind “Oh She Glows”. There was something delightful in that exchange of sweetness, the delight of the companionship communicated in the gesture that somehow embodies the sweetness of life itself: no refined sugar, but a touch of maple syrup, and the sweetness of the laughter and the warmth, the support and the care, the honor and the respect of one and the other. What is this sweetness, this delight that is the antidote to bitterness? The love and the kindness, the warmth and the friendship, the compassion and the care, the humor and delight, the wisdom and the patience, the forgiveness and the generosity: the sweetness of life itself that we offer to one another all the time. It is our basic nature. Sometimes it comes in a gift bag with tissue paper. More often it comes with a hug. It is obvious as the space in the room, as obvious as the warmth of the blood in our veins, so obvious we can forget how to see it, so obvious it can be hard to notice. Why are there gifts on birthdays? Chocolate and flowers on Valentine's Day? Why do we celebrate with feasting? The flowers, the chocolate, the feasting, the gifts: they are ways that the inherent natural sweetness that is life itself symbolically takes form, shifting and moving from one to the other. I gave my work colleague two boxes of treats: one for him and one for his wife. The sweetest gift that I can give to him is a gift of favorite treats that he can give, in turn, to the one that he most loves in all the world. It is warmth, and kindness, respect and love that moves from one to the other, through the offering of sweetness. It moves between us as humans – from one to the other – in the way that the sap that is life itself moves through the many branches of a single tree. Sweetness: it is the antidote to bitterness. There are, perhaps, ways that we can try to explore this that arguably hurt us more than help. It is possible, I'm told, to take refuge in a box of Haagen-Dazs ice cream, wishing to numb away the troubles of the world, in the way that one might do with alcohol or drugs, choosing a processed “what appears to be real, but isn't really real” kind of sweetness, the kind that will hurt instead of heal, and be poison instead of medicine. Yet, the sapfullness, the sweetness of life itself - vitality and dynamism, kindness, compassion, warmth and well-being, generosity and open-heartedness: this moves, in many vehicles, from one to the other, making all of our lives richer and stronger. We know how to make juice out of our lemons, how to handle the hard things and overcome them. We can also put honey in our tea. An old Indian tradition, the sweetness of life itself - the sapfulness called “rasa”- was not so much described in terms of maple syrup. South Asia isn't a land of the big red-leafed maple trees like Canada. This “rasa”, or the sapfulness of life itself, is embodied in the classical Hindu offerings that humans give to each other, and that humans offer to the gods in the context of temple ritual practice. So it's flowers and fruit, rice, milk and ghee, and this often symbolized by the sweetness of honey. So let me offer you a passage from the Brihadaranyaka-Upanishad, one of the early works of philosophy in ancient Indian tradition, dating from the Axial Age of human philosophy, in about 500 B.C. From the Brihadaranyaka-Upanishad, Book 2, Chapter 5: “This earth is the honey of all beings, and all beings are the honey of this earth. The radiant and immortal person in the earth, and, in the case of the body, the radiant and immortal person residing in the physical body. They are both one's self. It is the immortal. It is life itself. It is the whole. (1) The wind is the honey of all beings, and all beings are the honey of this wind. The radiant and immortal person in the wind, and, in the case of the body, the radiant and immortal person residing in breath. They are both one's self. It is the immortal. It is life itself. It is the whole. (4) The sun is the honey of all beings, and all beings are the honey of this sun. The radiant and immortal person in the sun, and, in the case of the body, the radiant and immortal person residing in sight. They are both one's self. It is the immortal. It is life itself. It is the whole. (5) This space is the honey of all beings, and all beings are the honey of this space. The radiant and immortal person in space, and, in the case of the body, the radiant and immortal person residing in this space within the heart. They are both one's self. It is the immortal. It is life itself. It is the whole.” (10) Sweetness is the antidote to bitterness. If we're feeling torn apart, reconnecting with that sweetness of life itself can help to make us feel whole again. I offer you some sweet treats to try from Canadian food artist Angela Liddon’s “Oh She Glows”. Here is her vegan, gluten-free, soy-free, grain free, freezer-friendly, five minute Magic No-Cook Caramel Sauce. 1/3 cup (75 ml) virgin coconut oil softened ½ cup pure maple syrup ¼ cup smooth raw cashew butter (home ground from nuts or store bought)(you use peanut butter instead, if you wish, for peanut caramel sauce). 2 tablespoons raw coconut nector [for best flavor and caramel colour. You can swap 2 tablespoons (30 ml) brown rice syrup and 1 teaspoon (5 ml) fresh lemon juice, if needed.] ¼ to ¾ teaspoon (1 to 4 ml) fine sea salt, to taste Process ingredients in a food processor. Spoon them into a jar (makes 1 cup or 250 ml). Serve immediately, chill in the fridge for up to 2 weeks or freeze for 1-2 months. It will firm up when chilled; it will easily melt heated over low heat on the stove top. Serve over dairy or non-dairy ice cream, with nuts if you wish, use as a fruit dip, or otherwise enjoy according to your imagination. May you enjoy the sweetness of life. The quality of the relationship that you have with the outside world directly relates to the quality of relationship you have with yourself. Come see us at “justbreatheyouareenough.com” and join the JBYAE community. I'm Adela, and you've been listening to Just Breathe....You Are Enough™. You can follow us on Instagram, Facebook and Twitter. If you haven't yet, please subscribe, rate and review this podcast. Join us next time, and thank you for listening. Copyright © 2019, Adela Sandness
Welcome to this episode of The Tonic, terrestrially broadcast on February 16 and 17 2019 on AM740 and FM 96.7 in Toronto. Topics covered on the show track the lifestyle articles and themes published in Tonic Magazine. This week we discuss medical cannabis and for veterans and seniors with Shekhar Parmar, how food = love with Naomi Bussin, the natural treatment of addictions with Dr. Emily Lipinski ND and the New Canadian Food Guidelines with dietician Shauna Lindzon. We specifically discuss: Medical Cannabis for Veterans and Seniors Veterans are being helped by medical cannabis PTSD
Welcome to this episode of The Tonic, terrestrially broadcast on February 16 and 17 2019 on AM740 and FM 96.7 in Toronto. Topics covered on the show track the lifestyle articles and themes published in Tonic Magazine. This week we discuss medical cannabis and for veterans and seniors with Shekhar Parmar, how food = love with Naomi Bussin, the natural treatment of addictions with Dr. Emily Lipinski ND and the New Canadian Food Guidelines with dietician Shauna Lindzon. We specifically discuss: Medical Cannabis for Veterans and Seniors Veterans are being helped by medical cannabis PTSD – anxiety, sleep, flashbacks, nightmares, reliving the trauma Previous abuse of the system Guidelines – cost covered for veterans, up to a limit (3 grams/day) Process to get more cannabis for veterans The costs to Veterans Affairs increased 120x in the past few years The real qualitative costs saved by medical cannabis The Canadian vs. American approach to medical cannabis for veterans Seniors and medical cannabis Improvement to quality of life Dispensing medical cannabis to seniors in care facilities Training for caregivers of seniors regarding medical cannabis Food = Love The connection between food and love How are food and love connected? The social aspect of eating Negative connections with food How do we share our love for food? Chicken Soup! Dessert Jamie Oliver's Baked Chocolate Tart Taste and Technique Treating Addictions Naturally Alcohol abuse/misuse Guidelines are different for men and women Alcohol and your health Recreational Cannabis Cannabis Abuse Natural Remedies Dopamine, amino acids, B12 The New Canadian Food Guidelines The new food guidelines No consultation with industry, no predetermined portions The plate theory Plant based proteins Whole grains Whole foods, minimally processed foods, ultra-processed foods No more meats + alternative or dairy +alternative groups Why is the guide important? Criticism of the new guide
With 2018 now behind us, we're a few days into this brand new year more invigorated and excited than ever. It's hard to sum up what's been a roller coaster year in the food industry in one podcast episode, but co-hosts Emma Waverman and Phil Wilson do their best by recounting the most impactful Canadian culinary news stories. From the Norman Hardie harassment allegations out of Ontario and their coinciding LCBO controversy to the death of culinary and travel media icon Anthony Bourdain that affected so many of us in this country and around the globe, there were a handful of happenings that made people pause, really pay attention and spark conversations with one another.Moving into 2019, both Wilson and Waverman agree that the plant-based food trend shows no signs of slowing down as they share their thoughts on becoming increasingly more impressed with vegan options across the country in recent months. Nut milk and cheeses for all? Looks like it!All of this and a lot more on our podcast episode's goodbye to 2018 and eager hello to 2019!
With 2018 now behind us, we're a few days into this brand new year more invigorated and excited than ever. It's hard to sum up what's been a roller coaster year in the food industry in one podcast episode, but co-hosts Emma Waverman and Phil Wilson do their best by recounting the most impactful Canadian culinary news stories. From the Norman Hardie harassment allegations out of Ontario and their coinciding LCBO controversy to the death of culinary and travel media icon Anthony Bourdain that affected so many of us in this country and around the globe, there were a handful of happenings that made people pause, really pay attention and spark conversations with one another.Moving into 2019, both Wilson and Waverman agree that the plant-based food trend shows no signs of slowing down as they share their thoughts on becoming increasingly more impressed with vegan options across the country in recent months. Nut milk and cheeses for all? Looks like it!All of this and a lot more on our podcast episode's goodbye to 2018 and eager hello to 2019!
We're ON LOCATION again this week coming to you LIVE from one of our favorite taco spots, TACO ZONE in Lawrence, Kansas! Singer-Songwriter-Musician HEIDI LYNNE GLUCK stops by to talk to Dave about music, growing up in Manitoba, Canada, and her upcoming variety show concert at MYERS HOTEL BAR in Tonganoxie on Saturday Sept. 29th. We also discusss her upcoming appearance on THE MYSTERY HOUR (Check your Local Listings!). Dave and Heidi also tackle FACTS ABOUT MANITOBA and WINNIPEG; CANADIAN FOOD and CANADIAN SLANG; and...CANDADIAN TACOS?!! Quick! Eat those tacos before a Polar Bear gobbles them up! Heidi's Latest Record "Pony Show" is available now from Lotuspool Records!"
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Poutine, maple syrup, Nanaimo bars—all great Canadian food! In this Chatterbox episode, Andrew and Morag talk about typical Canadian food. Join them—but beware, you might get hungry! Fun facts Canada is closely associated with maple syrup. Globally, around 70% of maple syrup is produced in the province of Quebec alone. No wonder the maple leafRead More
The Canadian Food Grains Bank is encouraging farmers to help their counterparts in third world countries. The non-profit tells more about their latest initiative here on Rural Roots Canada, where we Get to the Stem and Meat of Agriculture.
What do seagulls, pepperoni, Mark McEwan and the popular Filipino fast food chain Jollibee have in common? They are some of the many things that keep the conversation going during our second episode of More Than Maple Syrup. Hosts Emma Waverman and Phil Wilson weigh in on some of more unusual Canadian food news stories of the week before dissecting the premiere episode of Top Chef Canada season six.Dan Clapson also sits down with returning judge, Mijune Pak to get her thoughts on the season's first episode.
What do seagulls, pepperoni, Mark McEwan and the popular Filipino fast food chain Jollibee have in common? They are some of the many things that keep the conversation going during our second episode of More Than Maple Syrup. Hosts Emma Waverman and Phil Wilson weigh in on some of more unusual Canadian food news stories of the week before dissecting the premiere episode of Top Chef Canada season six.Dan Clapson also sits down with returning judge, Mijune Pak to get her thoughts on the season's first episode.
Sukiyaki hotpot dish Photo: Masayoshi Sekimura, via Flickr and Wikipedia SJCTM - 16 - Japanese Food In this episode, Raymond and Carolyn discuss some of their favourite Japanese (Canadian) cuisine, […] The post Episode 16 – Japanese (Canadian) Food appeared first on Nikkei National Museum & Cultural Centre.
City Council sat down and came out of a meeting about if we should ask the province to run the LRT. A glaringly obvious hole in this idea is that if the Government of Ontario runs the LRT, can Hamilton demand things from the province for the LRT? Who should run the LRT, the City of Hamilton or the Government of Ontario? Guest: Brad Clark, Political Consultant with Maple Leaf Strategies-The Americans are poised to have some tax savings for businesses in the US but what isn't being considered, is how those tax cuts will affect Canadian businesses. Marvin Ryder joins Scott to decypher how it can be that US tax cuts will affect us up here in Canada. Guest: Marvin Ryder, Professor of Marketing at the DeGroote School of Business-There are people in Quebec who are taking massive issue with Canadians calling poutine a Canadian food. They say that poutine is a Quebecois food, not Canadian. If they can do that, call something from Quebec, Canada not Canadian, what is a Canadian food?-Parents are supposed to care for their kids and how they feel but there is a limit to that. Keeping the score in kids' sports is a hotly contested topic because some will argue that this makes kids feel bad when they lose and others would argue that it teaches kids how to lose among other things. What do you think, should the score be kept in kids' sports? Guest: Sunaya Sapurji, Assistant Managing Editor at The Athletic
Brett & Greg are joined by Janis Thiessen, Author of the new book "Snacks: A Canadian Food History" to talk about... you guessed it, our favourite Canadian Snack foods!
In this first Ontario Brewer Podcast about the First Draft brands of the Niagara College Teaching Brewery, Mirella Amato, of Beerology, chats with the General Manager of the Canadian Food and Wine Institute at Niagara College: Steve Gill, as well as one of the students enrolled in the Brewmaster and Brewery Operations Management program: Austin Roach. Steve Gill tells the story of how the teaching brewery came about and the idea behind the Brewmaster and Brewery Operations Management Program. Austin then shares his perspective on the program and his experience brewing beer so far. He also describes the First Draft Campus Lager and First Draft Campus Ale, which are highlighted in the podcast, as well as some of the other beers that Niagara College students have brewed, providing some detail on how he developed his graduation project beer. The pair then explains the many facets of the collaboration between the Niagara College Teaching Brewery and the Ontario Craft Brewer’s Association.
Non-Profit Organizations Switch From Microsoft Great Plains To Netsuite For End-To-End Business Automation At A Fraction Of The Cost. Customers include Canadian Food for the Hungry, Imagine!, and Christian Care Ministry. Learn more at www.netsuite.com/GPswitch.
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