Displaying episodes 1 - 30 of 41 in total
Plated Art — Is it a Thing?
Wassim Daoud from @Plated.Art joins podcast producer Moirae Choquette for a fireside chat on how his experience in sports, education, and art led him to launch his own...
Coffee at The Colombian
Coffee culture in Edmonton is changing. Consumers are becoming more conscientious of where their coffee comes from and its taste. So to explore the (local) world of co...
The Art of the Food Instagram
What does it take to be a food influencer? Join podcast producer Melania Antoszko and Queenie from @eatwithqueens for a conversation about what it takes to be a food i...
Haute Couture Dessert
Macarons are a popular dessert choice. What's not to love about them? They're dainty, come in a rainbow of colors and flavours, and have delicious fillings in them. Bu...
The Battle of Baked VS Non-Baked Food
Among all the food and diet trends, there seems to be one that constantly dominates the charts for all ages alike: quick meals. In today’s episode, listen to podcast p...
IS flexitarian is the new vegetarian??
Vegan! Vegetarian! Flexitarian! They are becoming more than just buzz words that are finding their way into our social media feeds, as more people are adapting and cho...
The Layman's Pastry
From the mythical cinnamon bird to the Pillsbury dough boy to a naming convention kerfuffle, podcast producer Kimberly Gorgichuk takes a look at the history of cinnamo...
Say Peas!
Chatting with Founder, Faaiza Ramji from Field Notes about her Amaro liquor she recently launched made from Alberta peas.
Connecting with our Food with Good Note Community Farm
What is the importance of connecting with your food? Podcast Producer Melania Antoszko invited Maryann Borch from Good Note Community Farm to speak on homesteading and...
What's for Breakfast with That’s Food: CJSR Fundrive 2021
A breakfast sandwich bakeoff, coffee tasting, and breakfast debate? Listen now to our special episode for Fundrive 2021!
The Connection Between Indigenous Cultures and Food
In this week's episode, tune in to learn about the significance of food in Indigenous culture. Podcast producer Simran Pherwani met with Chef Scott Iserhoff, an Indige...
Rating Gluten-Free Cookies in Edmonton
On a gluten-free diet and miss childhood treats like cookies? Join host Saveta Cartwright and her guest AJ Dimas-Lehndorf as they rate gluten-free chocolate chip cook...
Aspects of Aspic
Aspics are a dish made by suspending ingredients (usually vegetables) in gelatin. In mid-20th century Western culture, aspics were basically a domestic art form. These...
Can Nanaimo Bars be Appropriated?
This week's episode discusses culinary appropriation with Dr. Helen Vallianatos, an anthropologist. Podcast producer Saveta Cartwright explores the limits and differen...
Is Cake Really A Piece of Cake?
Is there a difference between an expensive cake and a cheap cake? Is it just the customization that’s expensive or is there a difference in flavour and quality? Can I ...
Mushroom 101: Wild and Cultivated
A deep dive into mushroom growing and picking with local Alberta mushroom experts.
Coffee: Fuel for the Machine
It's no secret that drinking coffee is a cultural phenomenon in North America. But why is that, and what does it say about our culture?
Understanding Food Waste and Food Insecurity with Leftovers Foundation
In this episode, Melania Antoszko spoke to Garnet Borch, the Leftovers Foundation Edmonton City Coordinator about food waste, how to minimize it in your household, and...
Ukrainian Food Canon
What is Ukrainian food? In this episode, podcast producer Katelin Karbonik (a fourth or fifth generation Ukrainian) asks first-generation Ukrainian Christina Strilets ...
All of Your Halloween Questions Answered (FunDrive Edition)
A discussion of the best Halloween candy. The ghosts of Halloween costumes past. This is our yearly fundraising episode - FunDrive 2020. Go to https://www.cjsr.com/202...
Make it Vegan! How to Veganize Meat
As many of you have noticed, veganism is on the rise. A vegan or plant-based diet excludes all animal products, including meat, dairy, and eggs. In this episode, Marya...
Farm to Plate: Food Traceability in Alberta
What is traceability and why is it important? In this episode, Melania Antoszko spoke to Hubert Lau, CEO and President of TrustBix on food traceability, the future of ...
How to Eat Healthy for Students
Healthy eating can sound incredibly daunting, especially to those who don’t know where to start. As university students, this can be a struggle on top of balancing an ...
A Perfect Glass of Milk
In this week’s episode, Katelin Karbonik reminisces about an extraordinary batch of pancakes she made in France with her friend Laura and asks Dan Wong, President of t...
Fruit in Edmonton: Will It Grow?
The harsh Canadian winter isn’t known to be kind to wildlife. Especially in Edmonton, one of the coldest places in Canada. That's Food producer Ralph Garcia (not known...
A Burger Story: Jack’s Burger Shack
Burgers are one of the country’s most popular foods, and while there are many options to choose from, some definitely stand out. In today’s episode, Maryam Shaheed int...
Sunday with Edmontonians with Food
As you may already know, we specialize in telling food stories in Edmonton, Alberta, and we’ve produced a whole series of podcast episodes in the first season. But in ...
Best Donuts in Edmonton
Melania Antoszko went on a journey to find the best donuts in Edmonton. She went to Bliss Baked Goods, Safeway, Take 5, Ohana Donuterie and Italian Bakery. Keep listen...
Season 2 Official Trailer
Did we just make a whole season all of the sudden?? (Not really. It took us the whole summer.) That's Food is coming back with nine regular episodes, and will be dropp...
Quarantine Special: Baking Successes and Fails
Quarantine has really made everyone get their baking hats on and create some mouthwatering masterpieces (Great Canadian Baking show please take us!). But what about th...