Bandaid food solutions. Mushroom proteins. Is your meal A+ grade in France? What is perfect rice?

Why is cheese so delicious?  What do you really know about fish? Can your cooking get you drunk? And room temperature eating.

Sugarless juice. How do you zest? Cranberries as a cure. And pickle juice — in beer? There’s a company trying to remove sugar from juice. This got us so riled up we thought we’d better take all the juice topics this week and mix them into one juicy Hot...

Moose butchery in high school. Where we draw the line with meats. Reaching isolated seniors with food. And musical ice-cream cones. This makes sense for northern communities where hunting is very common, but even just from a meat eating perspective,

In this episode we talk with photographer Carrie Solomon (Insta: @carrie_in_paris) and culture writer Adrian Moore (Twitter @majormoore Insta @adrianelvn) about their fascinating book, Chefs’ Fridges. They quite literally travelled the world to have Mo...

Foods to cool you down in the summer heat. Is it okay to be a picky eater? And what you probably didn’t know about Scotland. On this episode we’re grateful to have Angela Warburton, a Traditional Chinese Medicine practitioner,

Prohibition and racism. A greenhouse in the North. And sexy vegetables (yes, seriously sexy vegetables!). In this episode we have the pleasure of speaking with writer and historian Christine Sismondo about her two articles for Macleans about how prohib...

The power of bake sales. Can you describe your types of bitter? How to make the perfect cup of coffee. And please don’t drink your hand sanitizer! This episode we delve into the connection between the bake sale and grass roots activism. Then,

Do you remember menus without prices for women? How the brewing slow-downs is affecting Marmite production. Do you treat recipes as scripture? And a brand moving on. We re-tell the story of the price-less “ladies menu” in LA which led to a high profile...

Should we let the restaurant industry die? Diving deep into seafood. Could you survive the hospital quarantine food? And, a sandwich hitting the bliss the point. We kick this one off with a look at Tunde Wey,