Join us as we look back on the most memorable moments, delicious discoveries, and insightful conversations from Season 1 of Belly Time Food Stories. Whether you’re a long-time listener or just joining us, this recap is the perfect way to savor the journey and get ready for what’s next!

Over the past two decades Rwanda has been experiencing a rebirth of their coffee industry in ways that have not been seen before in this small East African Country. By focusing on single origin specialty coffee, promoting small family farms and coffee producing cooperatives, awards are being won and the coffee world is on notice. I had a wonderful conversation with Ryan and Armel who break down in detail the special qualities of Rwandan coffee. "A “bluebird day” is a perfect kind of day, where there isn’t a cloud in the sky. The sunrise warms your face, and the clear skies warm your heart. It's the feeling we aim to bring you with every cup of our coffee." ⁠https://www.bluebirddaycoffee.ca/⁠

Carl Heinrich, the chef-owner of Richmond Station in Toronto, is a man deeply in love. His immense passion for cooking was nurtured in his childhood while cooking for his siblings, which eventually led him to work with the renowned French Chef Daniel Boulud, and ultimately winning the prestigious Top Chef Canada competition in 2012. (Though he refers to as “Top Cook”) Apart from his love for cooking, Carl has also developed a deep admiration for Brent and Gillian of the New Farm and their way of life. His fondness for farmers has grown so strong that he has kinda become one. Along with Carl’s commitment to regenerative agriculture, which is a sustainable approach to farming that focuses on soil health and biodiversity, his down-to-earth and humble personality sets him further apart from other chefs. Listening to Carl speak will make you appreciate his passion for cooking, farming and finding a “Top Cook” in all of us. https://richmondstation.ca/ https://thenewfarm.ca/