In Episode 9, Katy and Bryce go to Elements Café to talk to Chef Ben Kramer. Kramer is a lover of local foods and is active in various food events around the city. He shares his journey from culinary school to becoming the Executive Chef of Diversity Foods.

In today's episode of Food Fight!, Bryce and I head to a Stone Soup fundraiser hosted by the Child Nutrition Council of Manitoba (CNCM). The CNCM supports breakfast, snack, and nutrition programs for schools in Winnipeg. These programs help children who don't get enough to eat.

In Episode 7 of Food Fight!, Bryce and I head to local French restaurant Cafe ce Soir. We try everything from frog legs, to croque madame, to gnocchi. Cam tells us about Slow Food, and his pivotal role in bringing the movement back to Winnipeg.

In Episode 6, Bryce and Katy go to RAW:almond, a popup restaurant at The Forks in Winnipeg. The restaurant runs for three weeks only, in a tent on the frozen Red River and Assiniboine River. It's a collaboration between Mandel Hitzer (deer + almond head chef) and Joe Kalturnyk (RAW: Gallery). We interview Talia Syrie, who runs the weekend brunch.

We’re excited to share the first Food Fight! episode of the year today!

In Episode 5, Bryce and I interview Chocolateir Constance Popp. It was hands down the most delicious interview we’ve done to date. Constance Popp spoiled us with treats galore from her beautiful chocolate shop, and shared her story of how she got to where she is today.

Happy Holidays from Bryce and Katy! On this episode, we share holiday traditions and talk about all the delicious food we're going to eating this holiday season. We also play a holiday version of "Would you rather". Stay tuned to the end for some hilarious Christmas music!

In Episode 3 of Food Fight, Bryce and I interview Natalie and Alexis of Edible Alchemy: Fermentation Skill Share. These two crafty ladies started a business in Winnipeg about a year ago.

They hold fermentation workshops about once a month and teach the community about this super cool method of food preservation.

What is fermenting, you ask?

It's a metabolic process that involves the converse of sugars into alcohols. You'll have to listen to the episode to find out more.

Bryce went on a hunting expedition sponsored by the Manitoba Wildlife Federation and brought a recorder along with him. He toted a microphone around from start to finish, just so you could hear what it was all about. We have some great audio to share with you, from the crazy noise of the deer bleat to the sizzling of a cast iron skillet. You’ll have to listen to the episode to hear what’s cooking!

Katy and Bryce interview J.B. MacKinnon, author of The 100 Mile Diet, and talk about the importance of eating local.