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It'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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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.

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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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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.

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

On 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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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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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.

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 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.

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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.

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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.

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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.