Podcasts about Joshna

One downside I find when I spend too much time on the internet is that there's an overwhelming viewpoint that the system is broken and there's not much we can do to change that – or that food, in general, is disconnected from all other components of our lives. But I think these attitudes forget that a lot of empowerment comes through advocating for better policies across the board.  My guest today is absolutely LEGENDARY when it comes to just that: Joshna Maharaj. Joshna sees food as our common denominator as humans and understands it holds the power to solve many problems we're facing. As she sees it, good food policy automatically means good health, agriculture, labour, and environmental relationships.   Joshna Maharaj is a chef, speaker, author & activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality, sustainability, & social justice to the table. Joshna works with institutions in Canada to build new models for food service. Her first book, entitled Take Back the Tray (May 2020), captures the lessons & experience from her work in changing institutional food systems around the globe. She is an enthusiastic instructor of both culinary and academic students, constantly finding ways to make food stories come alive. Joshna has just started a Master's in Gastronomy in Dublin, Ireland and is enjoying the delights of being a student once again.  In our conversation today, we talk about how to tackle the prickliness of food policy and what happens when we break down the silos of industry, government, and hospitality to build better values and relationships with food. Learn More from Joshna:  Instagram: @joshnamaharaj Book: Take Back the Tray

How do you keep yourself up with the best around you? Joshna Chinnappa is India's sensational Squash Player. "She's always on the go and her energy and charm are contagious", says everyone who knows her. In this episode of "The Other Side," we sit with Joshna Chinappa, the renowned women's squash player, for an in-depth conversation about her remarkable life journey. Joshna shares stories from her childhood, the influence of having a sportsman father, and the rigorous fitness regime that has propelled her to the top of her game. We also delve into her educational background and the challenges and triumphs she faced. Join us as we explore the inspiring path of a true champion in Indian sports. ___________________________________________ Links to the full podcast Youtube: https://youtu.be/HAT5xFvHUfo Spotify: Apple podcast: ____________________________________ My name is Dilip and I'm the host. You can connect with me at: Twitter: https://twitter.com/kmr_dilip Linkedin: https://www.linkedin.com/in/dilipevs Instagram: https://www.instagram.com/kmr_dilip My blog: https://www.dilipkumar.co

On today's episode Ali and Asif debate their favourite movies from 1993 (1:01). After a brief mention of Scarface from 1983, the guys discuss movies from 1993 did NOT make their top 10. Finally, the guys each give their top 10 lists from the year. Then the guys discuss anosmia aka the loss of smell (31:45). Ali introduces the topic by discussing chef and tv celebrity Joshna maharaj who came out about her diagnosis of anosmia several years ago. Asif talks about how smell works from a brain perspective and how it is related to taste. Ali then asks Asif about different types of smell loss and what causes them. They then discuss the relation between loss of smell and covid-19. Asif then goes over the natural history of these disorders and what investigations sometimes need to be done. Finally he discusses the prognosis and proposed treatment for anosmia and other disorders of smell.  The opinions expressed are those of the hosts, and do not reflect those of any other organizations. This podcast and website represents the opinions of the hosts. The content here should not be taken as medical advice. The content here is for entertainment and informational purposes only, and because each person is so unique, please consult your healthcare professional for any medical questions.    Music courtesy of Wataboi and 8er41 from Pixabay   Contact us at doctorvcomedian@gmail.com   Follow us on Social media: Twitter: @doctorvcomedian Instagram: doctorvcomedian   Show notes:   How Losing Her Sense Of Smell Changed Joshna Maharaj's Relationship With Food: https://chatelaine.com/food/joshna_maharaj_memoir/ Abscent: https://abscent.org/ Parosmia—a common consequence of covid-19: https://www.bmj.com/content/377/bmj-2021-069860 Smell Disorders: https://www.nidcd.nih.gov/health/smell-disorders Distortion of Olfactory Perception: Diagnosis and Treatment: https://academic.oup.com/chemse/article/27/7/611/324055   Anosmia: https://www.ncbi.nlm.nih.gov/books/NBK482152/

Hospital food is bad. We all know it. As nurses, we have an intimate view of the trays: the grimContinue reading

This episode is full of bravery and mega flavours. I interview Chef Joshna Maharaj, and we talk about comfort food, food as a trigger, healing through food, and finding our way back to ourselves through food. I also go on a bit of a pre-ramble about my own journey with food post-divorce. ANNOUNCEMENT - My season finale recorded with a live studio audience (you?!) will be Thursday, January 19th, 2023 in downtown Toronto, and my guest will be Samantha Bitty. Tickets will go on sale tomorrow! Stay tuned to my Instagram @BigDPod. - Joshna Maharaj is a chef, a two-time TEDx speaker, & activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality, sustainability, & social justice to the table. Joshna works with hospitals & schools in Canada to build new models for institutional food service. Her first book entitled Take Back the Tray (May 2020), captures the lessons and experience from her work in changing institutional food systems around the globe. She is an enthusiastic instructor of both culinary and academic students, constantly finding ways to make food stories come alive. Joshna hosts Kitchen Helpdesk, a weekly call-in food show on CBC Radio, and she co-hosts a food & drink podcast called HotPlate, currently in its 4th season. @joshnamaharaj @takebackthetray --- Send in a voice message: https://anchor.fm/the-big-d/message

“If you want to live yoga, go into silence for a few days. That is where you'll live yoga. Not in your asanas or in your sutras.” This week I'm joined by the brilliant mind and heart of Joshna Ramakrishnan, a yoga teacher, student, entrepreneur and overall inspiring, humble human being. Here's what we discuss in today's conversation: ➖ The spiritual power of Pranayam➖ Two paths of body and mind where we all get bound in suffering➖Compassionate love between Guru and Student➖Vipassana and how not to get caught up in the noise➖Utmost importance of silence, stillness and sitting in the experience of True YogaFind Joshna at www.atmayogashala.com or on IG @joshna_ramakrishnan I really enjoyed the sincerity, humility and sweetness of Joshna's teachings. I promise you'll find the inspiration for stillness and silence as she affirms is the real way in…and out. With love and oneness, Bobbi Thanks for listening, you beautiful soul!

Joshna Maharaj is a chef, two-time TEDx speaker, and activist. She believes strongly in the power of chefs and social gastronomy to bring hospitality, sustainability, and social justice to the table. Joshna is a regular guest on CBC Radio, a passionate public speaker, and co-hosts “Hot Plate,” a food and drink podcast. She was the recipient of Restaurants Canada's Culinary Excellence Award in 2018. Her recent book, “Take Back The Tray,” is about her work building new models for institutional food procurement, production, and service. This book is a movement to reconnect food with health, wellness, education, and rehabilitation in public institutions around the globe. It is a passionate story about how a chef tried to disrupt the institution in hopes for systemic change. In this conversation, we talked about food insecurity, the power of values & purpose, system change, everyday activism, staying motivated through adversity, paying invisible taxes, and unlearning hustle culture. Connect with Joshna: Twitter: https://twitter.com/joshnamaharaj Instagram: https://www.instagram.com/joshnamaharaj/ LinkedIn: https://www.linkedin.com/in/joshna-maharaj-627772112/ Website: https://www.joshnamaharaj.com/ --- Support this podcast: https://anchor.fm/hamzakhan/support

Chef Joshna Maharaj is​​ a chef and activist using social gastronomy to rebuild our food system. She fights for our right to healthy, scratch-made, delicious food anywhere institutional food is provided. This includes community food centers, hospitals, schools, prisons, etc. Her work has proven what's possible when we commit to revolutionizing our institutionalized food systems. In this conversation, you hear us belly laugh all the way through about the gross corruption she used to see and has helped influence to change, but we also get very serious in discussing the long road of change ahead. The energy switches to praise when we talk Earth and connectivity. Joshna says, "Resisting a true connection with good food is similar to resisting a true connection with your own humanity."  Facts.  We also dig into her first experience learning to cook in an ashram in India and how this showed her the ultimate truth: we eat the energy of the food, we consume the energy of the folks who made the food, grew the food, and served the food… and all of us are connected. Her book, “Take Back the Tray: Revolutionizing Food in Hospitals, Schools, and Other Institutions,” walks us through the revolutionary changes we need in our broken, institutionalized food systems so that we can begin to heal in holistic, well-rounded, people-first ways.  WORKS:- Author, “Take Back the Tray: Revolutionizing Food in Hospitals, Schools, and Other Institutions”- Finalist, Basque Culinary World Prize, which highlights “chefs who show how gastronomy can be a motor for change”- Former Chef at The Stop Community Food Centre in Toronto. About The Stop: “For over 35 years, we've connected low-income Torontonians experiencing poverty to good food in spaces that are warm, dignified, and respectful.” Tools You'll Get from This Episode:- Reminders of where energy comes from and reminders of how to cultivate energy in a way that supports your being and the well-being of those around you- Massive encouragement to go off the “regular path” in life - Insights that will elevate your understanding of basic human rights and the food system- How waste is directly related to disrespect - Reminds of what IS and ISN'T food to support your connection to food as our essential lifeforce LAND ACKNOWLEDGEMENT:
BETTER is recorded on the unceded and ancestral territory of the hən̓q̓əmin̓əm̓ and Sḵwx̱wú7mesh speaking peoples, the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) Nations, and has been stewarded by them since time immemorial.  BETTER with Mark Brand is produced by Pamela Rothenberg of I HEAR YOU STUDIOS and Adam Karch with Orbyt Media

Trevor LuiAli & Marco welcome Trevor Lui to the podcast. This culinary Superhero, continues to raise the profile of Toronto with his food, brings the stories of his life and his dishes to the page with his book The Double Happiness Cookbook. His video series Soulful Food Stories is a video series that exposes the ‘other' side of communities and neighbourhoods. His organization Quell represent talented underrepresented food, drink and lifestyle leaders. There's all this and a whole lot more. Listen as we interview our guest Trevor LuiA Sneak-Peek:[02:00] Ali mentions how he met Trevor. [4:00] Trevor talks about his cookbook's playlist.[8:05] Trevor tells us the journey of writing his cookbook. [12:03] Trevor's Dad's Hollywood dream.[19:00] We discuss restaurants that serve multiple ethnic cuisine.[20:50] Racism within the food industry.[23:00] The rebranding of Joy Bird to Bao Bird. [24:17] The Night Market.[28:30] Trevor explains why he is an “Egg-Thug for Life”[30:31] On being diabetic and his cookbook and working in the food industry.[33:10] Quell. [37:00] What the impact was for Ali to see Chef Joshna on TV and what she has said about being with Quell.[41:08] Advice from Trevor for young creatives[42:22] Ways the industry make the changes needed.[47:40] How to eat French Onion Soup the right way.Mentioned links:The Double Happiness Cookbook Playlist.Interview with Chef Joshna MaharajHighbell GroupBook: The Double Happiness Cookbook:Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious See acast.com/privacy for privacy and opt-out information.

Joshna Maharaj is a chef, a two-time TEDx speaker and activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality, sustainability, and social justice to the table. Joshna works with hospitals and schools in Canada to build new models for institutional food service. Her first book entitled Take Back the Tray (May 2020), captures the lessons and experience from her work in changing institutional food systems around the globe. She is an enthusiastic instructor of both culinary and academic students, constantly finding ways to make food stories come alive. Joshna hosts Kitchen Helpdesk, a weekly call-in food show on CBC Radio, and she co-hosts a food & drink podcast called Hot Plate, currently in its 4th season. On this episode of What's Burning, Joshna Maharaj's chat with Host Mitchell Davis includes conversation around changing menus in public institutions, prioritizing food in a post-pandemic world, and spending less time jumping through other people's hoops.

What has Covid revealed to us about our food system? Joshna and Mirella delve into what's next and the great opportunity we have to rebuild a stronger, better connected, more sustainable food system. Vive la revolution!---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

What is food security? What does it mean and how is it evaluated? Mirella and Joshna explore food security in Canada before and after the pandemic. What they find is daunting to say the least. But what are the potential solutions?---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.www.hotplatepod.com

Mirella and Joshna dig into how Covid-10 has impacted our relationship with food at home. Home gardening has had quite the renaissance, which - unlike other DIY Covid trends - has persisted into 2021. Home cooking and eating family meals together has also had a boom. Both provide benefits as well as significant challenges!----On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.www.hotplatepod.com

Mirella and Joshna discover what's interesting about fast food ‘restaurants': despite the fact they suffered financially in the early days of the pandemic, some of them have bounced back to record profits. Why is that?Next, they cover the disjoint between the increase in coffee consumption during the pandemic and decreased sales. This being said, it's a good news story because coffee chains, like fast food chains, are doing just fine!---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.www.hotplatepod.com

Mirella ad Joshna move through the Covid-19 timeline as it affected bars. Lockdowns and safety regulations made running bars very challenging, but legal changes were made in Ontario (and elsewhere in Canada) to help bars, alcohol producers, and restaurants. Many of these newly permissive laws are now permanent - like selling bottles with take-out! They're sorely overdue, and will continue to positively impact the sector over the course of its long recovery. But there are still problems in the sector, and one in particular might surprise listeners.---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.www.hotplatepod.com

Have you noticed the dizzying changes in junk food offerings over the course of the pandemic? We did. And don't worry. No judgement here! Most of us are in the same boat. In this episode Mirella and Joshna look at this phenomenon, first, from a consumer perspective. Why was there a junk food boom? Then, they delve into the company perspective, trying to address the question: who really decides what we eat?---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.www.hotplatepod.com

Joshna and Mirella start by examining the connection between factory farming of animals and zoonoses, like Covid-19. Although the virus did not originate from a factory farm, if nothing is done to improve how we farm animals, there's a good chance our next pandemic will. Working conditions in meat packing plants were big news, with outbreaks in facilities across the country. But what was behind the the headlines? Oh boy… what we found will make your blood boil.The antidote to this stressful episode is some tasty veggies! We've included some recipes from Chef Joshna below!---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com---Cauliflower Kale GratinServes 4-6This is an easy and reliable recipe, with a killer cheese sauce that you can use for a variety of things, including mac & cheese.  You can also use different veggies for this, but the cauliflower works really well.Ingredients3 lb cauliflower (1 large head), cut into 1 1/2- to 2-inch florets½ bunch kale, stems removed and leaves sliced into ½-inch ribbons1/2 stick (1/4 cup) unsalted butter2 tablespoons all-purpose flour1 1/2 cups whole milk6 oz sharp Cheddar, coarsely grated (2 cups)1/2 cup finely chopped scallion greens1/2 teaspoon salt1/2 teaspoon black pepper20 (2-inch) square saltine crackersMethod1. Preheat oven to 450°F. Butter a 2-quart shallow baking dish and set aside.2. Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. In the last 2 minutes of cooking, add the kale to the pot and stir well.  Drain cauliflower and kale well in a colander and transfer to baking dish.3. While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over vegetables and stir gently to combine. 4. Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan. Pour over crumbs and toss to coat.5. Sprinkle crumb topping evenly over cauliflower.  Bake gratin until topping is golden brown, about 10 minutes.  Enjoy!---Sweet Potato CurryServes 4-6Yes…curries can be quick and fresh!  This is a very versatile recipe that would work with any root vegetable.  Serve this with a rich plain yogurt and warm flatbread for a perfect meal.Ingredients3 tbsp ghee or vegetable oil1 tsp black mustard seedswhole dried red chilies, to taste4-5 fresh curry leaves1 onion, finely diced2 cloves garlic, thinly sliced2 large sweet potatoes, peeled and chopped into a 1-inch dicekosher salt, to taste1 small handful fresh coriander, finely choppedMethod1. Heat ghee or oil to high in a high sided saute pan.  Add mustard seeds, then chiles and curry leaves and stand back!!  The mixture will splutter, but this is what you want.  2. Add the onions and cook until just lightly browned, then add garlic and stir to combine.  Cook until onions become translucent.3. Add sweet potatoes, season with salt and stir to combine and coat potato pieces with masala mixture.  Cover and reduce heat to medium.4. Cook for 20-30 minutes, or until potatoes are tender and fragrant.  Taste and adjust seasoning as necessary.  It's ok if the potatoes get mashed together…that's the beauty of this curry.5. Garnish with coriander and serve. 

We're at the beginning. That is to say - on the farm! First Mirella and Joshna spend some time analysing what happened with all the ‘dairy dumping' and food waste that was reported early in the pandemic. The transactional nature of agriculture is revealed, which includes how we handled surpluses when covid shook up demand. (Trigger warning: we discuss some inflammatory language in the media about how farm animals were treated. That said we don't go into any vivid detail.) We also dig into the ongoing issues of Migrant Workers and the various challenges facing them which have been aggravated by the pandemic.---On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

Activist chef Joshna Maharaj uses her creativity, spirituality and passion for fresh, vibrant local food to overhaul institutional kitchens. In her important book "Take Back the Tray," Joshna shares her disdain for bland, processed food believing that it sends the message "I don't care about you" when served to hospital patients, students on campus and other captive consumers.

Equal Pay for BIPOC Culinary Talent. The Truth About Jerk. And Curious Moves from KFC.This week we're thrilled to welcome back Pay Chen as guest host -- @paychen on Instagram and Twitter. Pay is an experienced TV host, writer and producer with a passion for food, fitness, dogs and travel. Pay is frequently seen on morning shows and national daytime programs as a guest expert, brand spokesperson or guest host including Breakfast Television Toronto, CTV Morning Live, Cityline, George Stroumboulopoulos Tonight, and Steven and Chris. First up, we talk with Trevor Liu (@LuiSays on Twitter), founder of Quell (https://quellnow.com/), a startup food and beverage focused talent agency, about the specific challenges faced by BIPOC culinary talent when negotiating their pay.Then, we talk Jerk. When a food is strongly associated with specific communities and histories, like Jerk is, can you, without being a part of that community, make it? Sell it? Joshna and Pay weigh in on the current thinking.Finally, Kentucky Fried Chicken (KFC) has some tricks up its sleeve lately - or more accurately Mario Lopez's sleeve. What's going on when a fried chicken brand gets into movies and gaming?

Episode 13 of the Hello Body! podcast with your hosts, Melissa and Katy. In this episode, we interview the incomparable Joshna Maharaj. Joshna is an award-winning chef, activist, public speaker and two-time TEDx speaker, and the author of the book “Take Back the Tray: Revolutionizing Food in Hospitals, Schools, and Other Institutions.” She is at the forefront of a revolution in changing how we feed our most vulnerable members of society, and frankly the only reason we were able to nail her down to speak with us is because she also happens to be one of my oldest, dearest friends. We talk to Joshna all about her work to change how we view hospitality and how large institutions prepare and serve food, and the ways in which we need to challenge the industrial food complex. We also talk about what it's like to be in the public sphere and to have big, loud, revolutionary ideas while existing in a fat body — especially when those ideas are about food and nutrition and how we feed ourselves and each other. And even though the overwhelming response to her work is positive, she talks about how the vitriol she has encountered and the unsolicited feedback she has gotten about her size can eat away at her. TW: We do talk about the industrial food complex and the topics of processed food and access to food, and this can triggering if you have a history with orthorexia or if you struggle with the 10th principle of intuitive eating, which is gentle nutrition and honoring your health and taste buds above the ingredients of your food. This episode is a bit longer than our usual interviews because we cover a lot of meaty issues and I know you're going to love this conversation and hearing all about Joshna's incredible work in this world. Website: joshnamaharaj.com Instagram: @joshnamaharaj Buy the book: Take Back the Tray: Revolutionizing Food in Hospitals, Schools, and Other Institutions

Cooking with Zooming Grandmas. Comfort and Nostalgia. The Kimchi Crisis. The Plants We Ignore. This week Joshna is joined by Laura Brehaut. Laura is a food reporter for the National Post. She earned a Culinary Arts Certificate and Professional Fromager Certificate from George Brown College. She graduated with a B.A. (Hons) from Ryerson University’s RTA … Continue reading "Kimchi Crisis"

Almost ten years ago, chef Joshna Maharaj walked into a hospital kitchen and was horrified by what she saw. Since then she’s been leading a movement to change what patients eat. But it’s not easy to make large cash-strapped public institutions up their food game, nor to win over cooks whose culinary skills have been reduced to opening packets. Joshna tells Emily Thomas the story behind her new book Take Back the Tray - Revolutionising Food in Hospitals, Schools and Other Institutions. (Picture: Joshna Maharaj. Credit: Joshna Maharaj/BBC) If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk

Label Wars. Cake for Democracy. The Battle of Borscht. And Dining Domes. This week Joshna is joined by Laura Brehaut. Laura is a food reporter for the National Post. She earned a Culinary Arts Certificate and Professional Fromager Certificate from George Brown College. She graduated with a B.A. (Hons) from Ryerson University’s RTA School of … Continue reading "Polarizing Food"

French al fresco Dining. Tech is changing indoor dining. The curfew debate. Why Tequila is the new vodka. This episode Joshna is joined by Elayne Duff. Elayne is an accomplished professional with more than 20 years within the beverage and alcohol industry. Working for the two largest drinks companies in the world AB-InBev and Diageo … Continue reading "These Strange Times"

Smuggled culture. Uncle Roger. The globalization of the grocery store. And presumptuous pumpkin spice. This episode Joshna is joined by Elayne Duff. Elayne is an accomplished professional with more than 20 years within the beverage and alcohol industry. Working for the two largest drinks companies in the world AB-InBev and Diageo Wine and Spirits has … Continue reading "Just Get a Wok"

In our 50th episode — The Pandemic vs. Irish Pubs. Can wine be any cleaner? The fermentation inoculation. And magic molluscs. Joshna is once again joined by Susan Boyle, drinks consultant, researcher, writer, storyteller, and performer based in Ireland. She writes about beer, presents drinks features on Irish national television and radio and hosts tasting and … Continue reading "The Craic"

In this episode: Ali & Marco welcome Chef Joshna MaharajJoshna is a chef, a recent author and an activist who has applied her focus to institutional food - how bad it is, but how good it can be! Get ready for a great chat!Check out:Take Back The Tray@takebackthetrayIndigoSocial Media:Twitter: @podcasteatdrinkInsta: @podcasteatdrinkemail: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from.If you liked this episode: Rate, Review & Subscribe and tell your friends.If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do! See acast.com/privacy for privacy and opt-out information.

Awards on pause. Rethinking Healthy Food. Airplane meals at sea level. And when it snows  chocolate.  Joining us this week and next is Susan Boyle @miss_susanboyle, alongside Joshna @joshnamaharaj while Mirella @beerology is on leave. Susan is a drinks consultant, researcher, writer, storyteller, and performer based in Ireland. She writes about beer, presents drinks features … Continue reading "Snowing Chocolate"

In this mini-episode, we speak to Joshna Chinappa who is the very first Indian girl to win the British Squash Championship, taking Indian squash to the pinnacle of fame and success. The youngest woman National Champion of India, Joshna has been playing the game of squash since the age of 7 and it runs in her blood, as her family has been playing the game for the last four generations. We speak to her about her love for squash, her ups and downs during her career and what it takes to be a successful woman athlete today.

In this episode, DH Journalist Roshan Thyagarajan talks to Indian squash player Joshna Chinappa about the sport and its status during the pandemic. Download the Deccan Herald app for Android devices here: https://bit.ly/2UgttIO Download the Deccan Herald app for iOS devices here: https://apple.co/30eOFD6 For latest news and updates, log on to www.deccanherald.com Check out our e-paper www.deccanheraldepaper.com To read news on the go, sign up to our Telegram channel t.me/deccanheraldnews

On our new episode of More Than Maple Syrup, co-hosts Emma Waverman and Phil Wilson are joined by special guest and Toronto chef, activist and author Joshna Maharaj.Maharaj chats about institutional food systems and their problems, how she's been getting creative with book promotion for Take Back The Tray (in which she addresses those institutional food systems) during the pandemic, and weighs in on diversity in the restaurant industry and she thinks it means to be a "Canadian chef".After some serious discussions, Wilson shares an incredibly unique and delicious memory about a dish Maharaj once served him (walrus masala) and Waverman lighten things up with a look back from the trio of culinary minds on the myriad of Canadian food facts the Canadian DYK series revealed throughout the month of June.

On our new episode of More Than Maple Syrup, co-hosts Emma Waverman and Phil Wilson are joined by special guest and Toronto chef, activist and author Joshna Maharaj.Maharaj chats about institutional food systems and their problems, how she's been getting creative with book promotion for Take Back The Tray (in which she addresses those institutional food systems) during the pandemic, and weighs in on diversity in the restaurant industry and she thinks it means to be a "Canadian chef".After some serious discussions, Wilson shares an incredibly unique and delicious memory about a dish Maharaj once served him (walrus masala) and Waverman lighten things up with a look back from the trio of culinary minds on the myriad of Canadian food facts the Canadian DYK series revealed throughout the month of June.

This week, join me in listening to a conversation with Joshna Maharaj, chef, author, and activist. Joshna and I talk about her experiences living with anosmia while working as a chef. We discuss her debut novel, "Take Back the Tray: Revolutionizing Food in Hospitals, Schools, and Other Institutions", her podcast called Hot Plate, and much more. To purchase her book online visit www.bookshop.org. To listen to her podcast, Hot Plate, click here. To visit Joshna's website online, click here. You can find Joshna on Facebook, Instagram, and Twitter @joshnamaharaj You can find her book "Take Back the Tray" on social media @takebackthetray --- Send in a voice message: https://anchor.fm/thesmellpodcast/message Support this podcast: https://anchor.fm/thesmellpodcast/support

What is Joshna's new book about? When should we re-open our pubs? How did Chinese take-out containers come to be? And our favorite recipes - according to Google.

Chef Pod is joined by Chef Activist, Joshna Maharaj, author of newly released - Take Back the Tray - a movement to reconnect food with health, wellness, education, and rehabilitation in public institutions around the globe. Find out more about Take Back the Tray here Listen to Joshna's podcast Hot Plate

In this week's podcast we're talking to Joshna Maharaj, a celebrity chef based in Toronto Canada. We cover a range of different topics from Joshna's journey to becoming a chef, her activism with regards to improving the food quality within our public services to trolling and the effects of criticism on social media. In addition to this we also cover the cultural appropriation of food! For more information about Joshna, visit her website and follow her on Instagram and Twitter https://www.joshnamaharaj.com/

We’re inviting you into the kitchen to sample some stories about food. Podcasts featured this week: Racist Sandwich – Producer Stephanie Kuo talks about the gentrification of BBQ in Texas. Offshore – "Reporter Paola Mardo dives into the history of America's fascination with all things Tiki." Hidden Kitchens: The Kitchen Sisters – A meditation on how Koreans use one of their national dishes (Kimchi) to connect with people within and outside of the country through "Kimchi diplomacy." Home Cooked – Sarah Martin interviews the Subban family about a special liver recipe that may be the key to being a NHL hockey player. Sunday Night Dinner – Nana Aba Duncan is the host of CBC Radio's weekend morning program, Fresh Air. She and Suzanne Hancock decide to make a well-loved Ghanian dish called Groundnut Soup. Listen to Nana Aba talk about family roles, visiting Ghana and comfort foods. Plus a cameo from Nana Aba's mom! Hot Plate: A Post-Foodie Podcast – "Mirella and Joshna welcome Wayne Reeves, Chief Curator of Museums and Heritage Services for the City of Toronto and curator of the upcoming "Toronto Brews: Two Centuries of Beer Culture in the City." In this episode we learn about Toronto's totally un-fun "Beverage Rooms." Proof: America's Test Kitchen – Most of the oranges we eat today are the descendants of the Washington Navel orange. And most Washington Navel oranges come from two trees that travelled across America to find a home in California. This is their story. Do you have a new favourite podcast we should listen to? Email, tweet us @PodcastPlaylist, or find us on Facebook. For more great podcasts, check out CBC's podcast portal, subscribe in Apple Podcasts.

In our holiday special we make a very special announcement – Hot Plate will be back in the New Year with Season 2. Mirella and Joshna talk all things turkey, plan for a holiday hangover, and share recipes to make you the star of your next holiday party.   Hot Plate has been on hiatus … Continue reading "Big Birds and Hangovers (A Holiday Episode)"

This Week, Host Geraldine Colleran talks to singer songwriter Joshna about her musical journey

Why Mukbang enrages Joshna, regenerative greens for your salad, milk cutting spice (as usual), and a #weirdwidget which grooms your herbs Mirella and Joshna fall down the rabbit hole of Mukbang, the Korean trend of broadcasting over-eating. Bethany Gaskin is internet famous for picking up in the trend and stuffing her face with shellfish. If … Continue reading "Season 1 finale: Fat green heads"

In defence of cooking, the rise of the New England IPA, posture and taste, and a perfect threesome of a #blindbeerdate In defence of cooking, Mirella and Joshna dive into this New York Times piece about the importance of time spent cooking in the kitchen. The current message from all sides is “don’t waste your … Continue reading "Oral crunching while seated"

Toronto Brews Exhibit with Wayne Reeves, what makes a great sandwich, and bubbles in beer. Mirella and Joshna welcome Wayne Reeves, Chief Curator of Museums and Heritage Services for the City of Toronto and curator of the upcoming “Toronto Brews: Two Centuries of Beer Culture in the City.” Toronto’s historic  relationship to beer fascinating, but we also … Continue reading "No good times in Toronto"

Cultural appropriation with Chef Suzanne Barr, the five year anniversary of Mirella’s book Beerology, food safety in cookbooks, and a #blindbeerdate ends happily ever after. We are so excited to welcome Chef Suzanne Barr, whose brand and infamy are on a steady rise in Toronto and beyond. She joins Mirella and Joshna to dig deeper … Continue reading "Authenticity is the emperor’s new clothes"

Saturday Chronicle 18th May 2019 Hosted by Anita Ryan and Paul Brooks 00.00 Introduction 01.14 News headlines 09.30 Eoin O’Hagan talks to Paul Holmes Of the Rolling Bones cycling club  who are fundraising for Laura Lynn by cycling from Dublin to Ballyvaughan over the weekend. To support please click idonate.ie/therollingbones 18.39 Shulagh, Roxanne and Joshna of Mountshannon Arts Festival come into studio to talk about the upcoming  Mountshannon arts festival which takes place over the June bank holiday weekend . The theme this year is “roots and wings”. More info on https://www.mountshannonarts.net

Food over-packaging with special guest Michelle Genttner, no-waste menus at home, alcohol and creativity, and a #weirdwidget We welcome our first ever guest! Michelle Genttner from Unboxed Market knows food packaging inside and out. She and her partner have opened Toronto’s first Zero Waste Grocery Store. Michelle joins Mirella and Joshna to talk over-packaging, and … Continue reading "Hot Plate unwrapped"

A closer look at how Canadians eat – food insecurity and Canada’s food guide. Then, distilling food scraps, and where’s the booze in #curiouskitchen? Visit www.hotplatepod.com for links to people, articles, recipes, and products. In this episode Mirella and Joshna delve into recent changes to Canada’s Food Guide, which was revised in January 2019 by … Continue reading "The food insecurity crisis"

The fifth taste, first responder baking, an odd thing to use in a dark room, and a #weirdwidget. Mirella and Joshna discuss the under-represented fifth taste: Umami. It’s that funky (but not salty) taste you get in some of your favorite foods, but you might not know about it. Where do we find umami and … Continue reading "How do you solve a problem like Umami?"

The vegetarian solution, pouring problems, a #weirdwidget, and #curiouskitchen.Mirella and Joshna tackle two contentious subjects in the worlds of food and drink: Making space for vegans and vegetarians in a world of meat-heavy menus. Are we unrealistic in our expectations of meat-eaters? And are we collectively obsessed with putting protein first? How do we make a … Continue reading "The vegetarian solution"

Beer before liquor, the hospitality deficit, and a #weirdwidget. This week Mirella and Joshna find out if beer before liquor actually makes you ‘sicker’… the answer might surprise you! Then, is great hospitality a dying art? Or are tastes changing to favour less hospitable dining experiences? Find out who’s right and wrong in the latest high-profile … Continue reading "Show us the hospitality"

Chefs who can't smell, drinking too early, and #curiouskitchen.In our first episode, Joshna shares her biggest secret as we dive into the topic of Chef's who can't smell. Why do they hide it? Can their other senses make up for the deficit?Then, How early is too early to drink? Recent changes to the Ontario alcohol laws mean some Canadians can buy alcohol earlier than ever before. Some expect chaos, but is that all just hysteria?And finally, Mirella and Joshna share their reactions to some unusual, squiggly snacks in our inaugural #curiouskitchen.

Chef Joshna Maharaj is driven by a passion for social change. She rejects the processed, dreary and bland food served in most institutions. She was chef at The Stop Community Food Centre in Toronto where she worked to re-imagine the traditional soup kitchen. Joshna has also revitalized campus food and the fare in hospitals. She is a compelling talker who expresses her spiritual beliefs eloquently. She says, “The intersection of food stuff and god stuff is my happy place.”

Chef Joshna Maharaj is driven by a passion for social change. She rejects the processed, dreary and bland food served in most institutions. She was chef at The Stop Community Food Centre in Toronto where she worked to re-imagine the traditional soup kitchen. Joshna has also revitalized campus food and the fare in hospitals. She is a compelling talker who expresses her spiritual beliefs eloquently. She says, “The intersection of food stuff and god stuff is my happy place.”

The Chef of Change, Joshna Maharaj is Canada's answer to culinary community activism. Joshna discusses the Slow Food Movement and her role informing Canadians on how their cities and institutions can change their food choices for a healthier future. Joshna's Brand-New Website Joshna's Socials Twitter Instagram Facebook