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Episode 10: Future Food

Posted by Jean Paetkau

mars.jpgIt's a view of the dinner table fifty years from now. Scientists are growing pork in a petri dish and preparing to harvest lettuce on mars. And when fish are mostly gone from the seas ... you may find a jelly fish in your fridge. We'll also take a look at how the future looked in 1962 ... it's food machines and synthetic snacks on the menu.

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 WEB EXTRA:

If you would like a little more chat about growing meat in a petri dish ... you can hear an extended interview with the Dutch scientist Mark Post.

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Episode 8: War

Posted by Jean Paetkau

World War II didn't just shape our maps but it also influenced our menus. On this show we will look at how this global conflict changed the way we eat. We'll find out how the war put M & M's on the map. And we'll visit the Japanese Island of Okinawa to hear about dishes like spam sushi.

fivecent.gifOur guest's also include a Canadian film maker who has documented the 5 cent war. It's a time when Canuck kids went on strike over the price of chocolate. 

 

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Episode 7: The Customer is Never Right

Posted by Jean Paetkau

Great food .... great atmosphere ... and great customer service. It's what we all want from a restaurant ... or is it?

brasserie.jpgOn this episode we grab a ring side seat in some dining establishments where the guests sign up for a rough experience. In a New York deli the patrons can be kicked out for bringing too many friends. We also find out why some restaurants refuse to take reservations. And the loud, jarring music in your local diner is actually making you eat faster.

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WEB EXTRA:

Khalil interview's the owner of the Elbow Room restaurant in Vancouver. People flock to this dining establishment to be verbally abused by the staff.

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Episode 6: Nationalism in the Kitchen

Posted by Jean Paetkau

What country can claim humus as a homegrown dish ... and why can't whisky made in Canada be called Scotch? We will delve into the rules and tradition that go into defining a national cuisine. The show will explore why the French got to set down the standards for professional kitchens and what meal the Chinese government wants taken off the dinner menu.

Our guest's include Mike Nicholson ... a master brewer at Vancouver Island's Shelter Point Distillery.  

And we also talk to pub historian Martyn Cornell about the British meal ... a ploughman's lunch.

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WEB EXTRA:

If you didn't hear enough about making whisky in Canada ... this is an extended interview with Scotch distiller Mike Nicholson.

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Episode 3: The Low Down on High Fat

Posted by Jean Paetkau

highfatsmall.jpg From food at midway fairs to snacks in television commercials ... we'll take a closer look at the sugary treats that are adding inches to our waist lines. And we'll find out why one critic of the Canada food guide says we need to think twice about portion sizes. A Toronto chef tells us why she welcomes fat in her frying pan.
 
 An episode that will make you think twice about that deep fried cheesecake.
 
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Guests on the show include:
 
 Michael Mink ... a researcher who videotaped 28 consecutive days of TV commercials.
 
Also ... Dr. Yoni Freedhoff writes a blog about Weighty Matters.
 
And Jennifer McLagan embraces high fat cooking in her cookbook Fat: An Appreciation of a Misunderstood Ingredient
 
Web Extra - Pastry and Fat
 
Episode Three was all about how our diet is causing us to get fatter. But we didn't want to make you feel too guilty about eating fattening food. So we sent Producer Michael Tymchuk to a Victoria pastry shop called Creating Occasions, to learn how to eat sweets responsibly. He met up with Head Chef and Owner Lora Lonesberry as she was putting the finishing touches to a wedding cake.
 
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Sneak peek of "The Main Ingredient"

Posted by Jean Paetkau

Coming up on the premiere episode of "The Main Ingredient" -- Meal worms for dinner with cilantro on the side. We take a look at foods that walk the line between yucky and yummy. We'll find why "supertasters" can't stomach some vegetables. And why one woman's placenta is another man's meal. With this show we're pushing the boundaries of culinary acceptability.

 

 Get a preview of the show. Here's part of our interview with Greg Smith. He's a Victoria-based entomologist who's been growing mealworms in plastic tubs in his house...and eating them. He fried up a bunch of his pets for a dinner party and invited our host Khalil Akhtar to come along for a tasting. Take a listen now.

 

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That's next Monday June 28th on "The Main Ingredient"at 11:30 am/3:30 pm NT on CBC Radio One. Tune in!