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Quarantine Special: New Food Discovered

If you have listened to our first quarantine special, you already know our producers are trying easy food to make at home. Since we’ve been living in this New Normal for over two months now, oatmeal every day starts to be too much. Without further ado, let us help you discover new recipes (that can actually be processed)! In this episode, That’s Food producer Melania Antoszko, Katelin Karbonik, Sophia Yang, and Ralph Garcia shared the food and recipes they discovered during the quarantine. Jump into our new special episode with a snack fact about everyone’s quarantine pet —— sourdough.

Quarantine Special: Easy Food to Make

Things are different in our lives now. In terms of food, we're also adjusting to new home cooking styles. That's why we decide to drop two quarantine-special episodes for our listeners before diving into our regular season 2 episodes. In this episode, That's Food producers Ralph Garcia, Melania Antoszko, and Katelin Karbonik introduce some of their easy food to make during this special time. May the sound of food gives you that therapy you always want. (Snack fact by Sophia Yang.)

That's A Wrap

It's the end of the season and we decide to make a wrap for you. In this episode, That's Food producers Dan Collera, Ralph Garcia, Katelin Karbonik, and Sophia Yang sit around in CJSR's studio A and wrap up the first season of our show. This is the bonus episode where you can learn the facts and myths of That's Food, for example, why is the show called "That's Food" anyway? As That's Food reveals the backstory to Edmonton's food, That's A Wrap reveals the backstory to That's Food. (If you're also into Star Wars, you may already knew that the name of this episode rhymes with that famous line of Admiral Ackbar.)

Our Deceased Grandmother

According to, the Cree word for cucumber is ᓄᐦᑯᒥᐸᐣ (nohkomipan): my deceased grandmother, a sound-alike for the French word concombre. In this episode, Katelin Karbonik asks what some of the local indigenous foods are that can be found around Edmonton. In the process, we talk to Laura Mushumanski, creator and coordinator of the Indigenous Campus Community Nutrition Program, and discover the power of food to recall memories and relationships - both good and bad. Finally, we talk to Universal School Food Strategy Coordinator Scott Hall about some of the innovative foods programs in Maskwacis, a First Nations community that is working to strengthen relationships between kids, food, and their community.

The Most Edmonton Food

What is Edmonton’s signature food? In this episode, Sophia Yang goes on a trip to try three popular foods in Edmonton, nominated by her friends from University. Rating the foods for their originality, taste, and Edmonton-ness, which one of the foods would win Sophia’s heart? And, most importantly, which one of the dishes makes her feel most like an Edmontonian?

Chai Time

In today’s episode, Melania Antoszko sits down with Zee Saidi, the founder and owner of Edmonton-based Remedy Cafe. Grab a hot cup of chai and listen as Zee shares his advice on building a successful business and the importance of chai to Remedy’s and Zee’s story.

Taste of Edmonton

There’s a lot of food in Edmonton - especially at Taste of Edmonton, one of Canada’s largest food festivals. In this episode, Ralph Garcia speaks with Milena Santoro, of the Board of Directors for Events Edmonton. We talk about how food can bring communities together, how to address issues with sustainability, and more.

Birthday on the Picket Line

On June 21, 1986, Cari-Lynn Peevey celebrated her sixth birthday party the way most birthdays are celebrated: with cake. Unlike most birthdays, however, this party took place on the picket line of the Gainers meatpacking strike. In this episode, producer Dan Collera interviews Renee Peevey, Cari-Lynn’s mother and a unionized employee at Gainers in 1986. They discuss her experience of the strike, including what it meant to manage the picket line and a family. This episode was also produced by Brandi Kueber.

How Kind Ice Cream Plans to Survive Edmonton’s Winter

To find out how businesses that sell cold food in Edmonton survive our signature wintertime, producer Sophia Yang sets her sights on Kind Ice Cream in Edmonton’s Ritchie neighbourhood. In this episode, Sophia interviews Paula Shyba, co-founder of Kind Ice Cream, about ice cream stories in winter Edmonton. Is our city ready to embrace more ice cream and waffle cones? Check out this episode (with a mind blowing fact about ice cream/Edmonton)!

Mystery of the Morning Meal

Did you eat breakfast this morning? How about yesterday? Does it matter? Come meet Evan Armstrong, Bria Wong, and Mackenzie Walker, as we talk to them about their different breakfast habits and opinions; diving into the mystery of the morning meal one slice of toast at a time. Produced by Kyla Wong and Sophia Yang.


A taste of what's to come. Episodes start dropping February 10.

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