When we think about Canadian food, Anita Stewart immediately comes to mind. Long-time activist, culinary author and the founder of Food Day Canada, Anita defined the term “Canadian Culinary tourism” while it was still an oxymoron. In this episode, we have a mouth-watering conversation with Anita about the possibilities and opportunities she sees in Canadian food. Transcript available here: https://www.rev.com/transcript-editor/shared/3zi62zgFGWpv77u0ZxS21PLFZA_xzWsW7aQ-Sp5gfiJhg8tdHi3PWslD6ctldbKFTt3U6znkWSLIv3ZDu7En31tEynY?loadFrom=SharedLink

Canadian students' food preferences may be changing, but they're still hungry. The University of Guelph's Hospitality Services has been recognized as having the best campus food in the country, as well as being a Canadian leader for sustainability initiatives. We sat down with Vijay Nair, Executive Chef to learn more. Transcript available here: https://www.rev.com/transcript-editor/shared/AvOVHMvIBiGGhXos238mATkGYNCDLWX99hw8DKMRzLpd--9E7soWU3C0CGU60aX5br9m3E7C5V0HSOrS6XDmrcD6gM4?loadFrom=SharedLink

In this episode, Dr. Alfons Weersink, Professor in the Department of Food, Agricultural and Resource Economics at the University of Guelph discusses the implications of supply management from farmer to consumer. Transcript available here: https://www.rev.com/transcript-editor/shared/HpDoL6UCrWK88XvL2wtr-68P5HmP75b8tvruyDmfFwu-Wxb9BCCbfpVfwJbXixYEvNjAeYKC6np8BqtrWAcvfRHf23s?loadFrom=SharedLink

Bob’s Your Uncle, a Toronto-based marketing agency, has created a beer made out of bread that would have otherwise gone to waste. "Been a Slice" beer is not only great tasting, it is also on a noble mission to increase awareness about food waste and food rescue initiatives - one sip at a time. Our guest Bob Froese, CEO of Bob's Your Uncle, discusses the challenges of brewing a beer out of bread and getting it to market. Transcript available here: https://www.rev.com/transcript-editor/shared/DAeWekEX1tHWpiePSjpSqFxatv-bchaOZVWvxaSPPOCsF_pNiF_VR91EbazEK4B9QtiRZZmI6ey64qekTkqa0GeETFw?loadFrom=SharedLink

Despite some skepticism, the new food guide is sure to impact evolving Canadian diets. In this episode, we discuss the implications of Canada’s new Food Guide with Dr. Jess Haines, associate professor in the Department of Family Relations and Applied Nutrition at the University of Guelph and co-director of the Guelph Family Health Study. Transcript available here: https://www.rev.com/transcript-editor/shared/YZg9osDrC6oS5YFxtdsVI3uVXV874Mgget-mlnO8qnAEYB2hrH7pA2IKYGwNHIT7B1uauVihR_UnfZ3Pv4706acS3vk?loadFrom=SharedLink

Cannabis is poised to have big implications in the food industry from snacks and drinks to restaurants and tourism. We discuss both the opportunities and risks that this brand-new experience might bring for Canada. Transcript available here: https://www.rev.com/transcript-editor/shared/IDvaubf0Hyk-2-zpKRjmWpCZaqpIAIJw2dBpfhWFoUc-vuDGATFo2LjH3emu35yraUASZ5O0xdFptC6kslLk0dX-ySA?loadFrom=SharedLink

In the wake of the recent outbreak of E. coli infections linked to romaine lettuce, Dr. Keith Warriner, professor in the Department of Food Science at the University of Guelph, discusses the good, the bad and the ugly of our food safety system here in Canada. Transcript available here: https://www.rev.com/transcript-editor/shared/QExqodGa8J8mN0zV_3iaC2cUp2EI_Qcm7SD9VWWvJskyQuE9gvDjL__XnMUrUZaJVG0veXo4d0udmBHBUNDrV75qMtM?loadFrom=SharedLink

Dr. Ralph Martin, professor in the Department of Plant Agriculture at the University of Guelph and Mike discuss the benefits and trade-offs of organic agriculture. Transcript available here: https://www.rev.com/transcript-editor/shared/kDiXGUn8W79mOlKey6GcndkUYKYHTm4-bEXzNr0hnYWiwstQxKltthn8DdyTYxt0b1D9kO4KTVtz8zu-Og9zh0CSuVk?loadFrom=SharedLink