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North by Northwest
with Sheryl MacKay

Listen Live to CBC Radio One

North by Northwest weekends 6:00 - 9:00 a.m.
CBC Radio One Listen Live to CBC Radio One 690 AM/ 88.1 FM Vancouver 690 AM/ 88.1 FM Vancouver

Coming up on Oct 18 & 19

Sat Oct 18:

Musician Bif Naked talks about taking part in the Welfare Food Challenge. We hear an entry or 2 in the Outsider Story Contest where you could win a set of books from the TD Children's Literature Award Nominees. (To enter send your email to Then we meet three creative folks participating in the Young Innovators Crawl.  And finally a conversation with Denman Islander Emily St John Mandel, about her new post apocalyptic novel Station Eleven.

Sun Oct 19:

CBC Books columnist, Erin Balser highlights some books about running as she embarks on her first marathon. Jean Barman is the winner of this year's George Woodcock award for outstanding literary career in BC. Amber Harper-Young and Alex Sparling are the Vancouver comedians behind "The Tragedy Show: We're over it, it's funny now," which premiers at Yuk Yuk's in Vancouver Oct 21. Stickboy is a new opera about bullying by Neil Weisensel and poet Shane Koyczan. It premiers Oct 23rd at Vancouver Opera.

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Sunday October 19

This podcast features a conversation with author and historian Jean Barman, winner of the George Woodcock award for 2014, a visit to a rehearsal of the new Vancouver Opera production of "Stickboy" based on the book by Shane Koyczan,  and a chat with Erin Balser about some books inspired by running. Plus another episode of Voices of BC with Robert Budd.

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Saturday October 18

Author Emily St John Mandel talks about her latest novel Station Eleven, rocker Bif Naked explains why she took up the Welfare Food Challenge and three young innovators in Vancouver talk about their projects.

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Sunday Oct 12, 2014


Author Anne-Marie MacDonald on her new novel "Adult Onset," longtime CBC archivist Colin Present on International Home Movie Day, Ian "Herbie" Hemphill on his book "The Spice and Herb Bible," Dave Cursons of the Grist Mill Heritage Committee on Apple Day in Keremeos.

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Saturday, Oct 11, 2014

Frazey Ford on her new album "Indian Ocean," Mark Leiren-Young on comedy and censorship, Eagranie Yuh on the International Chocolate Awards, Dr. Ted Morris on pets and pain, Jamey Ordolis on travel apps and websites.


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Tech Columnist Jamey Ordolis on Travel Apps and Sites


Our tech columnist Jamey Ordolis shared her top travel apps and website. Here are her recommendations:

Lonely Planet Travel Guide
Packing List Online
Air BnB
Trip Advisor

Pack Point
Trip Case
XE Currency Exchange

Google Translate

City Maps 2 Go

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Cooking Club:

Michael Smith's Soft Taco Recipe

For the meat

1 tablespoon (15 mL) of chili powder

1 tablespoon (15 mL) of ground cumin

1 tablespoon (15 mL) of dried oregano

1 teaspoon (5 mL) of sea salt

2 chipotle peppers in adobo

sauce, minced

2 nice big onions, chopped

Cloves from 1 head of garlic,

thinly sliced

A 28-ounce (796 mL) can of crushed,

puréed or diced tomatoes

3 pounds (1.35 kg) or so of beef for

roasting or stewing (such as blade,

chuck or eye of round)

The zest and juice of 2 limes


For crafting the tacos

16 small soft flour or corn tortillas

A heaping cup or two (275 to 500 mL)

of shredded Cheddar, spicy Jack or

taco-blend cheese

2 cups (500 mL) or so of finely

shredded green cabbage (or iceberg

lettuce in a pinch)

A cup (250 mL) or so of sour cream

Your favorite hot sauce

A few handfuls of fresh cilantro leaves

and tender stems


Preheat your slow cooker to its lowest setting.

Spoon the chili powder, cumin, oregano, salt, chipotle peppers, onions, garlic

and tomatoes into the slow cooker and give everything a stir. Cut the beef

into 4 even pieces and fit them into the slow cooker, flipping the works once or

twice to evenly distribute the saucy flavors. Cover and walk away for the day.

Flip the meat once or twice if you can, but don't worry if you can't.

When you're ready to open your taco bar, with the meat still in the slow cooker,

tug and pull it into small shreds with a pair of tongs or forks. Splash in the lime

zest and juice and stir the works together evenly.

Heap your tortillas with the delicious meaty filling, cheese and cabbage. Top

with dollops of sour cream, splashes of hot sauce and a scattering of cilantro.

Roll up or fold. Serve and share!

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Saturday, October 4, 2014

Filmmaker Vic Sarin and activist Peter Ash on their documentary "The Boy from Geita," Barbara-Jo McIntosh on her new cookbook "The Tin Fish Gourmet," Osimous Theatre's artistic director Bob Frazer on a new production of "Our Town."

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Sunday, October 5, 2014

Chef Michael Smith on his cookbook "Family Meals," author Theresa Toten on her YA novel "The Unlikely Hero in Room 13B," longevity columnist Sharon Basaraba on facial yoga.

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Cooking Club:

Michael Smith's Caramel Chip Blondies Recipe

Caramel Chip Blondies

1 cup (250 mL) of butter,at room temperature
1 cup (250 mL) of brown sugar
1 cup (250 mL) of white sugar
2 eggs
1 tablespoon (15 mL) of pure vanilla extract
2 cups (500 mL) of all-purpose flour
2 cups (500 mL) of caramel chips
or your favorite candy bits, divided in half

Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one.
Line a 13- × 9-inch (3.5 L) cake pan with parchment paper, extending the paper over the long sides to act as handles.
Lightly spray the paper with cooking spray.
Toss the butter into the bowl of your stand mixer. Measure in the brown and white sugar.
Beat on high speed until thick and smooth, scraping down the sides now and then.
Add the eggs and vanilla, then beat until thick and creamy.
Add the flour.
Stir on low speed just until combined. Too much mixing will toughen the bars.
Stir in half the caramel chips.
With a lightly oiled spatula, carefully spread the batter into the cake pan, smoothing the top. Sprinkle evenly with the remaining chips.
Bake until firm, lightly browned and aromatic, 30 to 40 minutes.
Cool completely in the pan.
Using the paper handles, carefully lift the blondies from the pan.
Cut as you wish, serve and share!

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Cooking Club:

Michael Smith's Quinoa Greek Salad Recipe

Quinoa Greek Salad

For the quinoa
1 cup (250 mL) of any quinoa
2 cups (500 mL) of water
1/2 teaspoon (2 mL) of salt

For the dressing
The zest and juice of 2 lemons
2 tablespoons (30 mL) of olive oil
1 tablespoon (15 mL) of yellow mustard
1 tablespoon (15 mL) of honey
1/2 teaspoon (2 mL) of salt
1/2 teaspoon (2 mL) of your favorite hot sauce

For the salad
1 large English cucumber (unpeeled), diced
1 red bell pepper, diced
1 red onion, diced
8 to 12 ounces (225 to 340 g) of feta cheese, drained and cubed or crumbled
1 cup (250 mL) of pistachios
Leaves from a large bunch of fresh mint

Rinse the quinoa under cold running water, then drain. Pour into a small saucepan along with the water and salt. Bring to a steady simmer, then reduce the heat to a bare simmer, cover tightly and simmer until tender, about 20 minutes. Turn off the heat and let rest for 5 minutes before removing the lid.

Meanwhile, in a large bowl, whisk together the dressing ingredients until emulsified. Add the cucumber, red pepper, red onion, feta and pistachios. Tear in the mint. Spoon in the steaming quinoa. Toss the works together, evenly mixing the flavors, textures and colors. Serve and share!