In a recent episode of BC Food News, host Jennifer English discusses the new 'Art of Teppanyaki' feature at Vancouver's Kobe Japanese Steakhouse, available from March 24th to May 31st. She details the extensive menu, which will include seasonal vegetables, grilled shrimp, flavorful Shabu Shabu soup, Tiger Prawns, premium sirloin steak, tender teriyaki chicken, sautéed bean sprouts, steamed Japanese rice, and artisanal gelato for dessert. The uniqueness of the dining experience is highlighted, with chefs delivering an engaging culinary performance. Jennifer also shares Kobe's history, starting from its establishment in 1968 to its current management under the founder's grandson, Dylan. She ends with a mention of other popular dishes, reservation details, and social media presence of the restaurant.

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The podcast episode of BC Food News, hosted by Jennifer English, discusses a significant announcement by Minister Lawrence MacAulay for enhancing the health and safety of Canadian farmers. Minister MacAulay announced an investment of over $1.6 million for the Canadian Agricultural Safety Association (CASA) to improve farm safety and reduce injury risks. The funding targets several initiatives such as leadership, training programs, awareness campaigns, and on-farm resources to help farmers and their families adopt safer practices. It also has a focus on the safety education of children and youth involved in agriculture. The funding includes support for mental health initiatives that address the unique stresses associated with farm life. The episode also touches on the Canadian Agricultural Safety Week, various programs under CASA, and some facts related to agriculture-related fatalities in Canada. The funding is through the AgriCompetitiveness Program, part of the Sustainable Canadian Agricultural Partnership.

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In this episode of BC Food News, host Jennifer English covers the services of Merchant Cost Consulting (MCC) and how they assist the hospitality industry in reducing credit card processing fees without any changes in processors, banks, or software. MCC's Senior Consultant, Mark Shannon, shares their approach of handling all aspects from statement analysis to negotiations, providing clients with maximum savings and zero hassle. The podcast highlights testimonials from MCC's satisfied customers like Frank Pepe’s Pizzeria. It also emphasizes MCC's policy of no savings, no fees, and their average savings of 30% on credit card processing costs. Jennifer encourages those interested to reach out to Mark Shannon for more details.

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The latest episode of BC Food News, hosted by Jennifer English, discusses the exciting debut of Crafthouse Cocktails on United Airlines flights. Known for their high-quality canned cocktails, Crafthouse now offers passengers flying 300 miles or more domestically or between the continental U.S. and Hawaii a chance to enjoy quality drinks mid-flight. These cocktails, created by James Beard Award-winning mixologist Charles Joly, include the Espresso Martini, Mai Tai, Moonlighter, and Pineapple Daiquiri. They are crafted with premium spirits and natural ingredients, free of artificial sweeteners, colors, or preservatives and are gluten-free. United's Managing Director of Hospitality Programs, Aaron McMillan, expressed enthusiasm over partnering with the Chicago-based company. These drinks are complimentary in United's Business and First classes, with a cost of $12 for Economy passengers.

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In this episode of BC Food News, Jennifer English discusses the upcoming Restaurant Week Spring 2025 in China, a collaboration between UnionPay International and DiningCity. The episode shares information about participating in the event, which will feature over 800 high-end restaurants across 16 major Chinese cities offering various set menus at affordable rates. Jennifer English highlights the culinary diversity of Chinese cities, ranging from Beijing’s roast duck to Guangzhou’s Cantonese dim sum, catering to a wide range of palates. She also mentions how UnionPay’s extensive network allows international visitors to benefit from real-time currency conversion without excessive fees during the event. The episode ends, providing insights about both UnionPay and DiningCity, which collectively aim to provide a memorable culinary experience for their global clientele during Restaurant Week Spring 2025.

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In the episode of BC Food News, host Jennifer English shares insights on making the most out of direct podcast sponsorships. She suggests building a consistent listener base and ensuring high-quality content for successful sponsorships. To attract potential sponsors, a podcast requires at least 5,000 downloads per episode, accomplished by a combination of quality content, strategic SEO, influential guests, and cross-promotions. Furthermore, Jennifer emphasizes social media's role in extensive reach and the importance of a professionally-designed media kit in attracting sponsors. Personal outreach to brands relevant to your niche is also a significant step. Another important aspect is the negotiation of ad placements and rates, requiring a clear understanding of advertising metrics and solid negotiation skills. Lastly, she discusses seamlessly integrating ads into podcast episodes, with a focus on natural integration, personal endorsements, and clear calls to action towards the sponsor's offers. Utilizing various tools and techniques can ensure an effective sponsorship strategy.

On the latest episode of BC Food News, host Jennifer English discusses the recent announcements made by Odd Burger Corporation, a leading vegan fast-food chain originating from London, Ontario. Despite recent tariffs on Canadian goods, the corporation has ambitious plans to expand into the U.S, intending to replicate its successful vertically integrated supply chain model by sourcing local ingredients from U.S. farmers. To fund this expansion, Odd Burger announced a non-brokered private placement, aiming to raise up to $2 million, subject to approval by the TSX Venture Exchange. James McInnes, CEO of Odd Burger Corporation, is confident about maintaining the company's food quality while controlling costs as they expand swiftly across the U.S. However, this forward-looking plan is subject to certain risks and uncertainties, including market demand, availability of financing, and operational challenges.

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The recently aired episode of BC Food News, hosted by Jennifer English, informs us of the exciting collaboration between Firehouse Subs and internet sensation Hot Ones. The brands have come together to launch two new limited-time spicy sandwiches, the Spicy Dill Hook & Ladder and the Zesty Garlic Hook & Ladder. The Spicy Dill Hook & Ladder is touted as the spiciest item ever offered by Firehouse Subs, featuring a dill pickle marinated in Hot Ones' intensely hot Last Dab Reaper Edition hot sauce. On the other hand, the Zesty Garlic Hook & Ladder offers milder heat via Hot Ones' The Classic Garlic Fresno Hot Sauce. Firehouse Subs’s CMO, Dena von Werssowetz, and Hot Ones host, Sean Evans, both express their enthusiasm for the partnership and the new sandwiches they've created. However, a note of caution is given to those sensitive to spice or the Carolina Reaper pepper. Also, quick introductions are made about Firehouse Subs, a successful chain founded by two firefighter brothers and part of Restaurant Brands International Inc., and Hot Ones, an online show renowned for its hot wing-fueled celebrity interviews.

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In the latest episode of BC Food News, Jennifer English shares important updates from Canada's agricultural sector. The Government of Canada, announced by the Honourable Lawrence MacAulay, Minister of Agriculture and Agri-Food, has raised the interest-free limit of the Advance Payments Program to $250,000 for the 2025 program year, a significant increase from the previous $100,000 limit. This change allows farmers greater cash flow to cover costs until they can sell their crops, resulting in potentially substantial interest savings. The Advance Payments Program, delivered through 26 industry associations, covers over 500 crop and livestock products across Canada, benefiting approximately 13,000 producers, potentially saving them collectively up to $65 million. Additionally, farmers can access other business risk management programs to assist in mitigating risks threatening their farms' viability.


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The podcast discusses a new bilateral agreement between Canada and British Columbia that aims to bolster school food programs, ensuring healthy meals for children and reducing financial stress on families. It outlines how the National School Food Program, with a $39.4 million investment over the next three years from the Canadian government, will increase the number of students served, upgrade kitchen equipment, and adapt school meals to accommodate dietary restrictions and cultural preferences. The program is designed to nurture community partnerships with local growers and producers, supporting local economies while promoting nutritious, locally-sourced meals. Highlighted amid multiple quotes from ministers, the program is seen as a crucial measure to improve children's educational outcomes, support families, and enhance community connections. Other relevant initiatives, like the Feeding Futures program and a $1 billion allocation for food and health initiatives in Indigenous communities, are also touched upon. The podcast underlines the importance of these steps in making nutritious food accessible, lifting the financial burden off families, and supporting local economies.

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