The Aimless Cook Podcast

It's been a long time since we last talked. A lot has happened. Let's catch up!

Thanks for listening.

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In this episode, we celebrate the 40th anniversary of one of my favourite food movies of all time - Tampopo.

Thanks for listening!

Follow me on Instagram: @theaimlesscook

TikTok: @ricedaddyeats

or email me: @[email protected]

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This week on the podcast, I am talking about the history of the iconic Canadian restaurant, Edo Japan. This Japanese-inspired fast casual restaurant was founded in 1979 in Calgary by a Buddhist Minister. Learn all about the origins and history of this popular food court institution, its evolution, and the history of teppanyaki cooking in North America.

Thanks for listening!

Follow me on Instagram @theaimlesscook

Tiktok @ricedaddyeats

Email: [email protected]

Please send me all your comments, stories, suggestions, or just say hello!

Peace.

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It's been a minute. Sorry for the long hiatus, but I'm back!

Today, let's catch up on what's been happening.

My new work.

Sandwiches.

Places I've been eating.

Rosie's Burgers Bridgeland

Perfect Meat Bowl

Cal's Noodle Hut

Orijins sneak peek

Kin Dee Street Kitchen

Thanks for listening. I've missed you so much.

If you wanna watch the videos for all these spots, follow me on Instagram @theaimlesscook or on TikTok @ricedaddyeats

Peace.

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This week, we explore and debunk the subject of "White People Food" by looking at the origins, perceptions, and histories of the different factors that form its foundations. We'll talk about:

• The concept of race.
• Factors that may have contributed to building the stereotype of "white people food"
• The Norwegian cultural tradition of Matpakke
• The Chinese social media phenomenon of "Bai Ren Fan" (white people food)

Links:

Kraft Cranberry Crimson Mold Recipe: https://youtu.be/ONoDHL7vzQw?si=rNfkiDPJayIVANNZ

You Way 2 Norway Matpakke video: https://youtu.be/JlNmeVK_zLg?si=scU08MnX-YksRzaV

Thanks for listening! Please rate, review and share if you like this podcast.

Follow me on Instagram: @theaimlesscook

Peace.

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This week, I am continuing our Canadian food feature by looking at some of our favourite Canadian snacks and treats. We will talk about the history of popular snacks like:

Hawkin's Cheezies

Hickory Sticks

Ketchup Chips

Pizza Pops, a Winnipeg invention.

Coffee Crisp

Eat-More

Big Turk

Lucky Elephant Popcorn

Jos Louis

So sit back and listen as I unwrap the stories behind our favourite Canadian snacks and treats.

Please rate and review if you like this show. Share with your friends. Thanks for listening!

You can message me at: @theaimlesscook on Instagram or on Facebook.

Peace.

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This week, I talk about 3 Canadian fast-food brands and their histories, the nostalgia behind these brands, and I ask what it means to be Canadian in this day and age. Also, what happened to Tim Hortons?

Please rate and share. Thanks for listening!

DM me @theaimlesscook on Instagram for episode suggestions, stories, comments, or just to say hello!

Peace.

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This week, we talk about the most beloved of Asian ingredients...Spam. On this episode:

• a brief history of Hormel's innovative pork and ham product that was introduced in 1937
• Spam's growing popularity and it's rise to worldwide fame
• Spam in Asia and the iconic dishes that were born from post-war necessity
• The story of Barb Funamura and the invention of Spam Musubi

Thanks for listening! Please rate, review, and share.

Follow The Aimless Cook on Instagram: @theaimlesscook

Peace.

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This week, I talk about Struggle Food. We often think about it as that starving college student food, but it's so much more. I talk about how a lot of our favourite dishes and even cuisines came from struggle. Thanks for listening!

Please rate, review, and share.

Follow The Aimless Cook on Instagram: @theaimlesscook

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This week on Freestyle Friday, I talk about Bastion Burger, Influencers, and the eye-opening experience of being thrust into a brand new social media platform after hearing about what Americans are seeing on the Chinese platform, Rednote (Xiaohongshu). Join me and thanks for listening!

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