Recently posted byJoan Chang

In this episode of The Main Ingredient...Khalil looks at the undisputably Canadian dish of poutine at La Belle Patate in Victoria.

Meeru Dhalwala, co-owner of Vij's in Vancouver and Marie-Claude Lourtie, food columnist for Montreal's La Presse both discuss what Canadian food really is.

John Gilchrist, food reviewer in Calgary talks about the so-called "Chinese" ginger beef and its surprising origins in Calgary.

Khalil turns to cod tongue and talks to Harold Brown, owner of The Cellar Restaurant in St. John's about the regional nature of much Canadian cuisine.

And Paul Moore, an Edmontonian expat working for the CBC in London explains the British take on Canadian food at the Maple Leaf Garden pub.

LISTEN NOW:

The Main Ingredient airs Mondays at 11:30 am/3:30 pm NT and Fridays at 7:30 pm/8 NT on CBC Radio One. You can also catch us on Sirius Satellite 137.

 WEB EXTRA:

If you haven't gotten enough of ginger beef ... here is an extended version of Khalil's interview with Calgary food reviewer, John Gilchrist.

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On this episode of The Main Ingredient...Khalil does some "underground" dining with a group of Vancouver cooks known as The Wandering Spoon and talks to them about why they're circumventing the established dining world -- and city bylaws.

We also talk about "radical hospitality" with Seattle resident Michael Hebb, a pioneer in the underground dining movement. He tells us about everything from creating music just for dining to hosting a dinner along the I-5.

Peter Jon Lindberg, editor-at-large for Travel + Leisure Magazine talks about the ulimate in illegal dining experiences -- the ortolan bunting. He also shares his stories of smuggling exotic fruit into the United States.

And Rodney Goodchild, sales and marketing manager for Okanagan Spirits gives Khalil a taste of absinthe.

 LISTEN NOW:

 The Main Ingredient airs Mondays at 11:30 am/3:30 pm NT and Fridays at 7:30 pm/8 NT on CBC Radio One. You can also catch us on Sirius Satellite 137.

WEB EXTRA:

For more chat about revolutions in the restaurant business ... here is an extended interview with radical host Michael Hebb.

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In this episode of The Main Ingredient...Khalil explores growing veggies and fish all in one tank with Dan Fox, Fisheries and Aquaculture Technician at Vancouver Island University.

Andrew Moyer, self-described "urban chicken person" in Victoria talks about why he keeps them and what regulations are doing to urban chicken ownership.

And we take a look at urban beekeeping with Graham Evans, director of housekeeping and apiarist at the Fairmont Waterfront in Vancouver.

LISTEN NOW:

The Main Ingredient airs Mondays at 11:30 am/3:30 pm NT and Fridays at 7:30 pm/8 NT on CBC Radio One. You can also catch us on Sirius Satellite 137.

In this episode of The Main Ingredient...Khalil talks to Toronto-based food trend consultant Marion Chan about how baby carrots became a huge marketing success.

And Lynn Dornblaser, new product trend expert at Mintel International discusses the marketing disaster of Crystal Pepsi.

Mukul Devichand from BBC Radio 4 and the World Service in the UK uncovers a bizarre marketing attempt in China.

And Cornell Idu from Rogers Chocolates in Victoria explains the trials and tribulations of creating new products the public will actually like.

LISTEN NOW:

The Main Ingredient airs Mondays at 11:30 am/3:30 pm NT and Fridays at 7:30 pm/8 NT on CBC Radio One. You can also catch us on Sirius Satellite 137.

On this episode of The Main Ingredient...we meet Greg Smith, a Victoria-based entomologist who's growing mealworms in plastic tubs in his house and throws a dinner party, where Khalil gets a taste.

Khalil chats with Jerry Hopkins, a Bangkok-based writer and author of "Extreme Cuisine". He tells us about -- among other things -- serving his wife's placenta to his friends.

We find out about "supertasting" with Valerie Duffy, registered dietitian and professor at the University of Connecticut.

And Victoria-based freelance journalist Adrien Sala tells us about the efforts to reconnect urban Natives with their traditional cuisine and overcoming the psychological barriers to indigenous foods.

Take a listen now:

The Main Ingredient airs Mondays at 11:30 am/3:30 pm NT and Fridays at 7:30 pm/8 NT on CBC Radio One. You can also catch us on Sirius Satellite 137.