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Chef Charlotte Langley is a force of nature. This week,  we were lucky enough to catch up with her all the way from Summerside PEI.  Her F&B career started late but she has more than made up for it with passion, commitment and gumption. In the fall of this year, she launched Scout Canning, who's mission is to "be the most trusted seafood caning brand in North American while  reducing food waste and protecting our oceans and waterways". I simply can't say enough about how rad this person is. This is by far my favorite interview of the year. If you care at all about F&B, oceans. sustainability or what it takes to be a leader- you better listen up.  Honestly, I have no idea how someone as busy as Charlotte decided to take time to be on our show. Lucky us. 

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Mark Wachtin is a super nice guy with a serious wine business. Owner of Storied Wines & Spirits- Mark has 30 years of international hospitality experience under his belt. His passion for service, stories (his dad ran a successful printing company in LA) and relationships are the key to his success in the wine-sales business. His laid back demeanor and sense of adventure are charming and after all his years in the business of making other people happy, he still truly loves the game. Mark is an F&B OG and we're lucky to have caught up with him for a round of stories, giggles and wine learnin'.

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In another life, I used to be a wedding planner. Fortunately I never ruined anyone's special day but that was just good luck. If I had continued on in that career, I most certainly would shit the bed. So to think that Remi has the mental fortitude to last for 15 years in his glorious conference services career impresses me to no end.  This week we speak with Remi Losier, ITW' Executive Producer and multi-decade super-pal. It's great to have Remi on the show. Make no mistake, Rem's professional demeanor completely betrays the fact that he is just as much of a low-life as Franz and I. Don't try to hide it Remi, embrace the scumbag.  Or maybe it's just me that a scumbag. 

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Sausage, pate, salumi, charcuterie, ham, salami, saucisson, prosciutto, jamon, wurst. Call it what you want, we call it meat magic. In Victoria, the wizard behind the curtain is Cory Pelan of @wholebeastmeats. This week on ITW we get schooled on all things meat. This is no tofu parade people - this man knows his stuff. Prepare for the meat sweats. 

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By  a stroke of sheer luck, we managed to steal 60 minutes from Chef Castro Boateng. We caught up with Castro during service and spoke about a variety of topics ranging from re-building building a 5-Diamond resort in  post-hurricane Bermuda to Arsenal FC. Castro's wisdom, warmth and humility shine through during this episode despite the crappy audio quality. This episode left us hungry- not just for HOB's delicious food (Franz + Wife promptly dined there the following night) but for the brighter F&B future that Castro and his team is helping to build. 

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This week we chat with our good friends Aly & Ralf from Riot Brewing Co. in Chemainus, BC. While we had originally planned to discuss all the drama that Riot has endured during their short time in business, we had another thing coming. Turns out the 20 years before  Riot opened was just as dramatic (and hilarious). Hop in the time machine and watch the BC craft beer scene unfold before your ears.  From Aly's time studying  at The World Brewing Academy in Chicago to becoming the saviors of North Cowichan and everything in between.

This one is not for baby ears - there is more explicit language than normal. That said, some things just can't be censored. 

Enjoy!

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Greetings Podl-ovlers!

This week on ITW we speak with Mark Reed, GM of The 101 Brewhouse + Distillery located in Gibsons BC (Sunshine Coast). 

Our conversation with Mark goes from how he landed at gig at the 101 after moving from the Surrey bar scene (yes there are stories), securing monster sanitizer contracts with several large health care providers in BC and how Daniel Wesley became their brand ambassador. We exchange beersbie techniques and ideas on keeping staff when most people would rather hang out on the beach. 

All this talk left me thirsty and eager to visit Gibsons. Enjoy the show!

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Our high profile guest fell through so you are stuck with us again. Hooray!  

We need some money to keep this project rolling. As it stands, it cost us about $75 per month to float this baby. We think it's worth every penny. That said, please consider sponsoring us at  patreon.com/intheweedspodcast . For as little as $4USD per month (there wasn't a CAD option) you can help us a) get better equipment b) create some sweet merchandise and c) help us expand the show to new heights.  

Once we get into the meat & potatoes of the show, we reminisce about our trip to Naples & Pizza Expo last year, fantasy travel and what makes AJ & Franz go crazy (which turns out to be everything). 

If you can't be smart, be loud. 

XOXO

Franz & AJ

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If we earned any credibility in the last couple of episodes, it's time to wipe off the polish and expose the show for what it really is. 

A childish dog shit rodeo (of the best kind)! 

This week we slam a couple of beers, have a food fight, talk about the upcoming holiday season and make each other laugh with one ridiculous comment after another. Pretty sure we hit some new lows this week but ITW is all about pushing boundaries. 

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"Folks that are interested in restaurant related narratives or dialogue at least, shy away from talking about migrant workers...If you've worked in a restuarant it doesn't mean you understand what's going on with migrant workers or farm workers or worker's rights." - Arianne Persaud, Toronto based filmmaker, writer and founder of the Toronto Restaurant Worker's Reflief Fund.

These days it's so damn easy to stay inside your bubble, but guess what? It smells like farts in there. This week on ITW we step outside our bubble, get some fresh air and gain a set of new perspectives. 

Speaking with Arianne was eye-openning, uncomforatble at times and jam-packed with food for thought. Big thanks to Arianne for spending so much time with us, keep up the great work.