Food Bubble

Food Bubble

By Fresh Air MediaArtsFood
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Food Bubble episodes

  • S1E8 - What Happens When We Are Afraid of Foods?

    We've all been there. Unsure of a food item or ingredient, wondering if it is something we should eat or should feed our kids. But where does that fear comes from. For Julie Gunlock, it came out of protecting her newborn son. It also meant worrying everything from window cleaners to vaccinations. But she learned how to fear less once she started to see the real story. What was that real story? And what are other people worried about from Crystal Mackay.


    Julie Gunlock: https://www.iwf.org/about/julie-gunlock
    Crystal Mackay: https://twitter.com/CrystalMackay32

    25 min
  • S1E7 - Why Would A Farm Hire Foreign Workers?
    This week's podcast really looks at two angles. Why would a farm hire foreign workers & why would someone from the Caribbean travel to Canada for months at a time to do that work? It's all part of Canada's fruit and vegetable system, a system that requires hand labour for everything from picking apples to snipping asparagus.
    This episode was produced by Jess Nicholson.
    In this episode we talk to:
    Beth Connery (http://www.conneryfarms.ca)
    Felena Perreira, from Trinidad
    24 min
  • S1E6 - Why Is Organic Milk More Expensive?

    If you ever compare the price between regular milk & organic milk, you are likely to find a pretty significant difference on the price tags. Why is that? Is the farmer making a pile of money? What about the processor or retailer, is the profit margin they are making that much bigger? We go through the food chain to figure it out with:


    Julaine Truer - https://bcdairy.ca/dairyfarmers/articles/meet-bc-dairy-farmer-julaine-treur
    Art Hill - https://experts.uoguelph.ca/arthur-hill
    Kevin Grier - https://www.kevingrier.com/

    25 min
  • S1E5 - What Is Corn Syrup & High Fructose Corn Syrup?

    Did you see the ad on the SuperBowl for Bud Light proclaiming no corn syrup? Have you ever seen a menu that says they don't use high fructose corn syrup? They are popular villains in today's food system. But, what are the differences and what does are body think about them?


    We find out how the syrups are made from Dr. John White at John White Consulting & from Dr. Ruth MacDonald at Iowa State https://www.hs.iastate.edu/directory/profile.php?u=ruthmacd

    26 min
  • S1E4 - Does Our Sense of Taste Change Over Time?

    When it comes to taste, we all have our favourites. Some prefer the savoury to the sweet, while others love the salty. Some seem to pull out these incredible notes from a wine while others struggle for a description other than good. Even with our kids, some will like anything while others will fight against everything. Why is that?


    How our taste buds work along with our sense of smell is a fascinating discussion, but so is the idea you can get your kids to like more things if you are willing to keep pushing new foods. And you yourself can become better at describing those tastes and flavours. It's all in this episode with our guests:

    Bob Holmes: http://bobholmes.org/blog/
    Elie Chamoun: https://www.researchgate.net/publication/326709679_The_Relationship_between_Single_Nucleotide_Polymorphisms_in_Taste_Receptor_Genes_Taste_Function_and_Dietary_Intake_in_Preschool-Aged_Children_and_Adults_in_the_Guelph_Family_Health_Study

    21 min
  • S1E3 - Why Is Deciding Dinner So Hard?

    132 hours is what the average person spends deciding what to eat. Each and every year. Whether that be standing at the fridge looking around for what you've got, or scrolling through your phone deciding where to go - eating can be full of tough decisions.

    But is it tough because of all the choice we have? Is the pressure over what we should eat getting to be too much? Is it just not sure what you want to have? We tackle all of those with Mike & Dara.

    For more about Mike, you can find him here:
    https://twitter.com/mikevonmassow

    For more about Dara & the How To Eat team:
    http://howtoeat.ca/

    26 min
  • S1E2 - How Do You Make Food Sustainable?

    You see it on TV, hear it on the radio and find it all over the grocery store. The word SUSTAINABLE when it comes to food is growing in popularity. The problem, is that is means different things to different people. So what does it mean to people in the food system? Does it mean environmental protection to a farmer or does it mean more than that to an environmental group? We track down the answer from 5 people, including:


    - Mark, a chicken & turkey farmer in Alberta
    - Ron & Trish from Co-op branded grocery stores & farm retail outlets (https://www.fcl.crs/)
    - Kristine & Paul from Ducks Unlimited (https://www.ducks.ca/)

    You can always ask questions by following Andrew on social media. Search FreshAirFarmer on Facebook, Instagram or Twitter.

    25 min
  • S1E1 - Building A Wine Business

    For our pilot episode, we head to Nova Scotia to try to answer the question, 'How do you build up a wine industry?' After all, Nova Scotia is getting more and more accolades for their wine, when it wasn't very long ago that they were not known as any kind of wine growing region, so what has changed?


    In this episode we visit with:
    https://grandprewines.com/
    http://alab.acadiau.ca/home.html
    http://www.perennia.ca/

    Comments & questions are always welcome through Facebook, Twitter & Instagram: @FreshAirFarmer

    20 min

About Food Bubble

From the publisher's feed

We all have ideas about what food is and what it should be. But getting the full picture is hard. We go inside those conversations to discuss issues with growing it, marketing it and thinking about it…