The Food Podcast: Recent Episodes
The Food Podcast
The Food Podcast is a show where personal stories are shared through the lens of food. Join host Lindsay Cameron Wilson, a best-selling cookbook author and journalist, as she takes you on an adventure through sound, story, music and memory. Food is the launching point, the portal. Human stories, however, are at the heart of each episode. It's a food and story podcast, if you will, released monthly, after a long simmer, when the flavour it just right.
Welcome to the final episode of Season four. If you’ve been here for a while, you’ll know that ‘season’ is a loose word. Season one lasted about 5 years… Since then we’ve tidied things up around here with eight episodes per season. And here we are, at number eight.
There’s never been a theme to the seasons, but looking back over season four, I see a thru-line connecting the episodes. The theme is Nova Scotia - the place where I produce these episodes, the place where I live.
Above is an image of the Halifax Central Library where I record The Food Podcast. It’s a bright, white space with stairs, bridges and atriums connecting the five stories. On the second floor is a sound studio that’s open to the public. It has become my room of one’s own, my quiet space, uninterrupted and sound proofed from the outside world, just two blocks from my house.
In episode one of the season - Balancing in the Middle- I promised to look back at where we began, where we’ve ended, and what we’ve learned in between. So here I am at the library, in a red room, feet on the floor, headphones on, balancing in the middle, looking back over the season.
Thanks for exploring life through the lens of food with me. It means so much.
I’ll back back with Season 5. Take care in the meantime,
x Lindsay
PS - here’s a taste of the season -
Credits:
Hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe
Cake, Pudding and the Space In Between with Colleen Thompson - is officially live! Yes we are back to regular programming after a little pause in the season. I haven’t been toes up and eating cake - I mean pudding - this whole time. I’ve been sorting out the semantics of dessert. It can be confusing, so the episode begins with a short primer on the sweet and savoury world of cakes and puddings, and how their names vary from place to place. The cake above, a Malva Pudding, is where a pudding and a cake intersect. It is also where the magic of science comes into play. The sponginess of this pudding happens when baking soda and vinegar meet- sweet bubbles and growth, that’s what this pudding/cake is all about.
And the space in between? That’s the story that lives in this cake - its journey from South Africa to a little restaurant in Canada, and the story of writer and photographer Colleen Thompson who wrote a cookbook capturing the flavours of these places. And woven through the in between is music, because as Colleen writes, “music, like food, has an incredible ability to shape us. Songs describe the longings, the passions, the small details we might otherwise miss.” And like recipes, when we record these songs, we remember who we were when we loved them.
I hope you enjoy this story of life, through the lens of a sweet, spongy, storied pudding.
x Lindsay
Links:
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Dark Angel - featured in this episode with permission from Jill Barber, Rose Cousins and Jenn Grant
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Colleen Thomspon - writer, photographer and raconteur
Instagram @monkeyweddings
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Monkey Weddings & Summer Sapphires - South Africa to Nova Scotia: Stories, Recipes and Memories (General Public Inc, 2020)
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32 Songs to Live and Cook By - Colleen Thompson
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Field Guide, Halifax - Malva pudding is still on the menu!
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Mrs. Beeton’s Cookery Book
Malva Pudding - from Monkey Weddings & Summer Sapphires, reprinted with permission.
Yield: 4-6 servings
INGREDIENTS
1 tablespoon unsalted butter
1 tablespoon smooth apricot jam
2 teaspoons white wine vinegar
1 cup flour
1 teaspoon baking soda
Pinch of salt
1 cup granulated sugar
1 large egg
1 cup milk
Syrup
½ cup sugar
½ cup heavy cream
3 tablespoons unsalted butter
½ cup hot water
(this is where some might add a splash of booze - Cognac if you have it!)
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Preheat oven to 400°F and grease a square 9” baking dish.
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In a small saucepan, over medium heat, melt the butter, apricot jam and vinegar together. Remove from heat and allow to cool for 5 minutes.
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In a mixing bowl combine the flour, baking soda and salt.
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In a separate bowl, mix the egg and sugar together until the mixture is pale yellow - about 4 minutes. Add the butter, apricot jam and vinegar mixture to the eggs and sugar together with the milk and mix.
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Add the flour mixture bit by bit and mix well.
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Pour mixture into the baking dish and bake for 30-45 minutes until the pudding is golden and baked through (a skewer inserted should come out clean).
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In a small saucepan, over medium heat combine all of the syrup ingredients and simmer until the sugar has dissolved. Pour the syrup over the cooked pudding and allow to cool for about 10 minutes. Serve with heavy cream, custard or vanilla ice cream.
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe
Here I am, on a sunny day back in October, savouring a Shore Lunch sushi bowl in the sun. I am sitting on a red adirondack on the wharf in Lunenburg, NS. A few tourists are milling around. A ship is tied up in front of me. Water is lapping against its sides. I take this picture then put my phone away. This food takes all my focus. Yellofin tuna. peppery greens. Chickpeas. Seaweed salad. Nori Flakes. Sesame Chickpeas. Miso Whip. Later I will see Amy Funk’s art exhibition at the Lunenburg School of the Arts. Amy is also the chef behind the Shore Lunch food truck. She made this bowl.
This episode is the story of how Amy Funk, and artist and chef who has lived far and wide, has landed here, on the south shore of Nova Scotia. Cooking, painting, and feeding me in the sun.
We discuss life. Hardships. Ingredients. Wanting the big time, and finding it in Nova Scotia. Here in this bowl.
Thanks for listening,
x Lindsay
Links:
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Shore Lunch Food Truck
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Tipping is a Legacy of Slavery by Michelle Alexander
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Lincoln Street Food
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Lunenburg School for the Arts
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe
This episode began with a prompt in my writing class - to explore a threshold moment. It could be an ending, a beginning, leaving something behind or entering into something new. It could be a boundary, a tipping point, the edge of an experience. I began by making lists, but like all good prompts, I found myself transported to a place I hadn’t expected - my grandmother’s apartment overlooking the Bedford Basin. And as I walked through the memory, images, flavours, aromas and textures emerged. And a recipe too.
So here is it, an episode through the lens of my grandmother Vivian. I hope it transports you into your own threshold memories. Feel free to share a taste of them with me in the comments below. I’d love that.
Thanks for listening,
x Lindsay
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe
A Measure of My Dreams is a lyric from A Rainy Night in Soho by the Irish band The Pogues. The lyric speaks to love and loss, but it also touches on the transient nature of life, and the fleeting beauty of moments, and the profound impact brief encounters can have.
Liz Chute has made a life from profound encounters. For 25 years Liz has owned and run The Pebble Bed and Breakfast in Halifax, Nova Scotia. Liz is from Listowel, Ireland, and her family, her home, her business and her kitchen is full of Irish love and passion.
This episode is Liz’s story, told through the lens of music, food, family, dancing, running, pressed sheets and a passion for authentic hospitality.
It’s a special one. I hope you enjoy it!
X Lindsay
Links:
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The Pebble B&B
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That review on Tripadvisor
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The Food Podcast - A Field Guide to Christmas
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The Pogues - A Rainy Night in Soho
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Simon Pearce Glassware
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Frette Linens
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Molton Brown
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qualifying for the Boston Marathon
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe
Lauren Gerrie is my guest this week on The Food Podcast. She is a New York based chef, a dancer, teacher, artist, collaborator and community builder. She’s a flavour alchemist, a master in texture, a cheerleader and a woman who barbecues scallops on the windy shores of Nova Scotia in a leotard. This conversation is a celebration of community through the lens of food, friendship, The Two Fat ladies, dance, movement and celebration. And Pat Benatar.
Thanks for listening.
Links:
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We Belong by Pat Benatar
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Ryan Heffington - Ted Talk: How Dance can unleash your inner joy
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Moves Pure Joy - Instagram @movespurejoy
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Lauren Gerrie - Instagram @laurengerrie
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The Two Fat Ladies Complete Series on Youtube
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Books for Cooks Notting Hill, London
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe
I’m jumping in here to welcome you to a re-leased episode of last year’s A Field Guide to Christmas. For those who celebrate, we do it every year, but somehow, we still need a field guide, a mentor, and calming friend to shepherd us through this beautiful, nostalgic and sometimes difficult time of year.
At least I do, and I know there’s one other person too…
I was sitting at a high school football game earlier in the fall, watching my son and nephew play. It was an away game - A five hour drive. But the last of the fall leaves were still hanging on, there were thermoses of coffee in the cup holders, so it wasn’t such a bad drive.
The Cape Breton autumn winds were whipping at our backs as we perched on metal bleachers. (I should say that the field guide to watching Canadian football would include pads to sit on - we use the little cushions that come with our ikea outdoor furniture - they work like a charm and keep you warm.) Anyway, the turnout wasn’t so good for our team, spectators were thin, but those who were there had clearly read the football field guide and were kitted out in cozy jackets, hats, mitts and were lounging in portable camping chairs. At half time one of the mom’s leaned over and said, I’ve been listening to your Field Guide to Christmas. I know we’re two months away, but it soothes me knowing other people cry on Christmas. And we can laugh about it.
So if you too need a refresh for how to get through the next week with ease and wonder, listen to the rest of this episode, perhaps again, for the first time.
You too might pick up a word I had forgotten in the wisdom shared by writer and long time Christmas host Vicky Grant. The word she drops is outdoorfin - the rush of joyful energy received when you leave the chaos of the home, the chaos of the world, the heat of the oven, the wrapping paper on the floor, and the drying Christmas tree, and GO OUTSIDE.
So with that, I give you our field Guide to Christmas, recorded in December of 2022… and by the way, my sons would say I did spiral out of control last Christmas, just for a little bit, but, not only did I go for a walk on christmas day, I also dipped in the river with my sister and nieces on New Year's Day. A cold plunge in a brackish river on the east coast of canada in winter will give you enough ourdoorfins to last at least a week.
But before we listen I just want to say Thanks so much for being here at The Food Podcast, sharing stories, through the lens of food.
The Food Podcast will be back on the 9th of January with chef, artist and dancer, Lauren Gerrie.
Until then,
x Lindsay
Show Notes
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Nigel Slater, The Christmas Chronicles . Or listen to the Christmas Chronicles here -
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Anja Dunk, ADVENT - Festive German Bakes to Celebrate the Coming of Christmas
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Jenn Grant’s Forever on Christmas Eve Album
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Writer Vicki Grant. Vicki says a Christmas party isn’t a Christmas party without Grease Babies. I wrote about them here. As for the recipe, here’s the gist: begin with white bread, crusts cut off. Add a teaspoon of undiluted Campbell’s Mushroom Soup to each slice and spread edge to edge. Roll slice and wrap with bacon. Bake until crispy but still gooey on the inside. They’ll be gone in seconds.
Episode Credits
Hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe
Welcome to season four, episode two of The Food Podcast! This episode is all about the storied history of the blue fin tuna, told through the lens of investigative food systems journalist Karen Pinchin. Through the writing of her book Kings of Their Own Ocean, a story that follows a tagged blue fin called Amelia back and forth across the Atlantic, we also learn about Karen. Karen and I are friends, but it wasn’t until I read this book that I learned how the story of what happens beneath the ocean can also uncover details of human life, Karen’s life.
Thanks for listening,
x Lindsay
Links:
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Karen Pinchin
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Kings of Their Own Ocean - Penguin Random House Canada
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Kings of Their Own Ocean on Audible
And for a deeper dive into Kings of Their Own Ocean -
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Gastro Pod: All About the Tuna Rollercoaster
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Canadian Geographic
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The American Scholar - On the Line
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The New Yorker - The Magnificence of the Blue Fin Tuna
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The Coast - The Reel Deal
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe
New! Click to listen to the essay. It’s me, mistakes and all. I’m going for a done, not perfect, approach. Fits with today’s theme. Please let me know if this is a helpful/fun/user friendly/easy addition to the newsletter and if so, I’ll do it every time.
I planted spring bulbs in a light hail storm yesterday. The ground was soft after heavy rain the night before; digging was easy. I wore my husband's sailing gear - waterproof overalls and a matching jacket, rain boots and gardening gloves. I was overdressed, but I had fifty dollars of bulbs to put in the ground, bought hastily the other day after my friend Piia texted with the reminder to get bulbs in the ground, asap, before it freezes. I didn’t have time to mess around.
I bought the bulbs at Halifax Seed. I arrived just as woman in a teal Subaru was pulling up. She had bangs the same colour as her car. Together we dug through the dregs of their bulb collection, both with the frantic air of a late-November bulb shopper. Some were massive, the size of small onions, others looked like shriveled plums or bulbs of garlic. The blue banged woman and I carefully counted the bulbs by the dozen, tipped them into the paper bags provided, and scratched the names of the bulbs on the side of the bags.
Purple scilla.
Silver bells.
Full star pink.
Full star red.
White crocuses.
Grape hyacinth.
We both were grabbing at things, unknowing, but there was an understanding that we needed these bulbs. Winter stretches long into April in this part of the world. Pops of colour against the gray winter sky and cold black earth pull us through to mid-May, when spring begins in earnest.
“Have you heard the weather forecast for tomorrow?” I asked as we finished up our task. “It might freeze overnight,” she said, shrugging, “But just pour boiling water over the soil if you can’t get the shovel through. I’ve done that many times when planting garlic. Works like a charm.”
The bulbs sat on the floor of our cold, drafty porch until yesterday. It turns out the ground was soft from rain the night before. It was a sign, a gift of nature. But the sun would set in an hour. This was my window.
I used to be a big procrastinator. In high school I would clean my room and bake a double batch of chocolate chip cookies before I sat down to do homework. I wrote essays through the night in my first year of university, then printed them off on a dot-matrix while I showered before class. I remember my friend Mark standing in the hallway, waiting for me, while the printer screeched back and forth, back and forth. When I started writing freelance pieces for the local paper I filed each story so late there was never enough time for edits. I dreaded seeing my editor’s number on my phone display. Almost done? She’d ask, hopefully. Almost, I’d say. Almost.
I’m much better now. Things began to change when I realized the feeling of getting it done was better than putting it off. My husband’s grandfather always said, “why do it tomorrow when you can do it right now!” I will never be that fervent when attacking a to-do list, but I have tools and limitations to help me now: egg timers. A small desk of my own. Noise canceling headphones. A dog that needs walking. Kids with schedules. Weather patterns. They all help me get things done.
Most of the time. I’ve known about the annual cookie exchange for twelve months now. I have decided on my contribution (the ever popular peanut butter ball dipped in chocolate. I’ve shared the family history of those peanut butter balls over here). I have bought the ingredients. I even went to the hardware store, twice, to pick out a small scooper to shape the balls (I can hear my grandmother saying, “oh for goodness sake, what do you need a scooper for?” But I’m trying to up my game). The first time at the hardware store, the man at the counter held up the smallest scoop, a 1 ⅛’’, frowned and said, “I’d prefer a bigger peanut butter ball”. So I went bigger, 1 ⅝”, but really, they were too big. How would I ever get 80 made with that big scoop, by Friday? I went back and bought the smaller of the two.
The pro of procrastination means forward, as in promise, promote or progress. It can also mean for, as in sharing the pros of an argument. Procrastination is said to be the thief of time, it takes and doesn’t give it back. But there is also the gift of moving forward, of progressing, of getting it done. It’s a push and pull word, one that I, maybe we, will always wrestle with.
This brings me to right now, the day before the cookie exchange. The bulbs are nestled in the ground beneath soil frozen in the shape of my rubber boot treads. This story is almost written, but I still have thirty balls to roll and dip. I’ve employed a scoop then hand roll technique. The trip to the hardware store, I tell myself, was worth it. My sister arrives tonight from Vancouver. We are gathering the day after the cookie exchange for my father’s eightieth birthday. Her bed is made. The birthday dinner is planned. The birthday boy has requested lasagna and carrot cake. My husband made the sauce. I’m on pasta and cake. I can feel the rush of adrenaline pumping through me, the kind that comes with the crushing of tasks, last-minute. I don’t like it. But I like it.
And soon, I will have a freezer full of cookies, shining like a colourful bulb in spring, ready, just when I need them.
Chocolate Peanut Butter Balls
My Aunt Susan’s recipe. I’ve done something radical this year and added a touch of natural peanut butter to the recipe. It doesn’t affect the texture, and it mellows the sweetness, just enough.
2/3 cup smooth peanut butter
⅓ cup natural smooth peanut butter
4 tablespoons butter, softened
1 cup icing sugar
1/2 cup desiccated coconut
1 cup Rice Krispies
250g dark chocolate
1 teaspoon oil, to loosen the melted chocolate if too thick (I used coconut oil)
sea salt crystals, to finish – optional
In a large bowl mix together the peanut butters, butter and icing sugar. Add the coconut and Rice Krispies. Stir to combine. Roll into balls (chill first if mixture is too soft.) Meanwhile, melt chocolate in a double boiler or a bowl suspended over a saucepan. Line a cookie sheet with wax paper. Coat the balls in melted chocolate, place on a cookie sheet, sprinkle with sea salt (optional!) and refrigerate or freeze.
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe
Welcome to season four of The Food Podcast!
In this episode, our first of the season, we mention -
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Skyting Yoga
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Kumi Sawyers
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The poet Alden Nowlan
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The Food Podcast Season 3 Ep 5 ‘All We Need is Here’ with Gillian Bell
The Food Podcast is produced by Abby Cerquitella
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe
Mentioned in this episode -
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Amy Minichiello | Instagram | Website
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Recipes in the Mail - Family Cookbook and Journal
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Amy’s Instagram post from April, 2023
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The Food Podcast Season 3 Episode 7 - Homemaking with Jill Barber
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Jill Barber’s song, My Mother’s Hand
Episode Credits-
@amy_minichiello_
Episode edited by @abigailcerquitella
Host @lindsaycameronwilson @thefoodpodcast
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lindsaycameronwilson.substack.com
Season 3, Episode 7, Homemaking with Jill Barber, is live!
Mentioned in this episode:
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Jill Barber | Website | Instagram
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Clint Smith on Stephen Colbert - Clint Smith: Poetry is the Act of Paying Attention
Via Jami Attenburg’s ‘#1000 words of summer ‘
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Maggie MacKellar on The Food Podcast - Flavours of Home with Maggie MacKellar
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Maggie MacKellar’s Substack, The Sit Spot - “Lucinda Williams and Me”
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Angela Garbes - Essential Labor Mothering as Social Change
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Alison Roman’s Key Lime Pie
Edited by Abby Cerquitella
Music by Jill Barber + Jenn Grant
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lindsaycameronwilson.substack.com
Season 3, Episode 6, Listen to the Tea, is live and ready for listening!
Mentioned in this episode:
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MFK Fisher’s A Map of Another Town: A Memoir of Provence
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Discovering Tea with Margaret Ledoux
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London based textile artist Rachna Garodia
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The Sophie Scarf by Petite Knit
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Weaver Sandra Brownlee in her studio (a Sandra Brownlee weaving is featured in the image above)
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Crying in H Mart by Michelle Zauner
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Hetty McKinnon’s Sheet Pan Pierogies with Brussels Sprouts and Kimchi
Episode Credits
Hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lindsaycameronwilson.substack.com
Gillian Bell has many stories to tell. She is an English cook, cake maker and social worker living in Brisbane. She can bake for a crowd with a broken oven. She loves poetry and the natural world around her. And, she travels the world making wedding cakes, only deciding on the direction the cake will take after she arrives at the venue, meets the couple and learns the flavour of their lives. This whimsical style of cake making invites intrigue, adventure, deep connection and, potential cake disasters.
But as it turns out, Gillian doesn’t experience cake disasters - of course things go wrong, but nothing is a disaster when you see life through the lens of challenge and adventure. So this episode, the second in a two part series on cake disasters, has taken a turn. Yes there will be disasters, but Gillian guides us through them using ingenuity, resolve, extra buttercream and the most important tool in her cake-making kit: asking for help.
Mentioned in this episode -
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Gillian Bell Cake | IG @gillianbellcake | Web GillianBellCake https://www.gillianbellcake.com.au/privatecook
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Part one of our series on cake disasters: Step Toward Disaster with Marianne Pfeffer Gjengedal
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Dispatch to a Friend, Season 1, Episode 8 -
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My newsletter, FOOD STORIES
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Wendell Berry’s What We Need is Here
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Ottolenghi’s Za’tar Salmon with Tahini
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lindsaycameronwilson.substack.com
What do you do when things go wrong? This episode of The Food Podcast is all about learning to face disasters. Norwegian content producer Marianne Pfeffer Gjengedal, maker of the most colourful, delightful and fantastical tall cakes, shares her cake disaster story and wisdom on how to roll when things go awry. It’s an episode all about pushing through the pain, trusting, and practicing a lot so when disaster does strike, you’re ready for it.
Links and things -
Marianne Pfeffer Gjengedal’s Instagram
Episode 30 of The Food Podcast with Marianne Pfeffer
Marianne’s Call Your Girlfriend Cake Video, inspired by @robynkonichiwa
Sesame Street Disaster Cake Skit
An essay about the isolation birthday cake I made and slathered in the almost ruined Swiss meringue butter cream
This episode is written and hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Nova Scotia singer songwriter Jenn Grant
IG @thefoodpodcast and @lindsaycameronwilson
Thanks for listening!
x Lindsay
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lindsaycameronwilson.substack.com
This episode is all about the wonder of the mussel, the edible kind. We’ll explore their beauty, resilience, innovation, taste and the ways they’re providing answers to food scarcity here on the east coast of Canada. We’ll beachcomb, cook, and learn how easy mussels are to make at home. We’ll meet Tiago Hori, director of Innovation at Atlantic Aqua Farms on Prince Edward Island, who will walk us through the biology of the mussel, and explain how they are cultivated in the waters off PEI. And, we’ll reminisce about the mark they’ve made on me, from jobs I’ve had to what they’ve taught me about living, all on this episode of The Food Podcast.
We mention:
Atlantic Aqua Farms
On Being episode featuring Janine Benyus
Biomimicry.org
Heather Waugh Pitts IG
Find her mussel shells at Conifer Shop IG
Recipe for the Sweet Chili Thai Mussels on Food Stories, my newsletter that you can subscribe to here
Peimussel.com - for recipes, information and those videos…
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lindsaycameronwilson.substack.com
Welcome to episodetwo of our third season of The Food Podcast, where we peek under the hood of the show to see how ideas become stories. We’ll jump over stones in the river, learn to take criticism, try to tell the truth and tap into curiosity. We’ll also talk about the importance of putting our work out into the world, quickly. That’s what Jenn Grant does. And we'll find value in smelling like soup. Trust me! Thanks for listening!
In this episode we discuss:
Pauline Dakine
Jenn Grant’s One More Night
How to Fail with Elizabeth Day: Margaret Atwood on wisdom, witchcraft and womanhood
Gloria Steinem on We Can do Hard Things Podcast
The Food Podcast : Finding the Light with Julie Van Rosenthal
The Food Podcast : Finding Home with Fanny Singer
And special thanks to friend and writer Karen Pinchin for guidance on teaching a class
Helpful tools when creating a podcast:
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Descript - an app that allows you to edit sound from text
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Epidemic music - an excellent source for audio to sprinkle into stories
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Temi - for transcribing ‘at lightning speed’
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Tape a Call - an app, as the name suggests, for recording phone calls
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And Abigail Cerquitella - for all your podcast and storytelling production needs
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abby Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lindsaycameronwilson.substack.com
We’re happy to welcome you back to The Food Podcast with our first episode of the season: The Jellyfish Buffet. It begins with a turtle soup savoured in a 19th Century Danish home, then travels to present day Nova Scotia, where Sea Turtles visit from the Caribbean every summer. We meet Kathleen Martin, Executive Director of the Canadian Sea Turtle Network, who explains why Sea Turtles find their way to Nova Scotia, and what challenges they face on their epic journey. We also learn about the lion’s main jellyfish, the Sea Turtle’s favourite food. It’s a meandering coastal exploration, on this episode of The Food Podcast.
We discuss:
Babette’s Feast
Muppet Show Turtle Soup
The Sea Turtle Scoop
Kathleen Martin, Executive Director of the Canadian Sea Turtle Network
Chef Oliver Rowe’s recreation of Babette Feast in Vice Magazine
Food Stories - a Newsletter - lindsaycameronwilson.substack.com
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abby Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and
A Finely Sliced Soup
I’ve been working on speaking French, slowly, lentement, since I studied in France at the end of university. My French roommate Cécile and I are still friends. Last June I visited Cécile and we spent the week cooking, eating, walking and exploring favourite places while speaking our usual mélange of French and English. I get scrambled from time to time, like one evening when Cécile was in her garden and asked me if I would like to help her arrose le jardin (water the garden). I heard, would you like a rosé dans le jardin ( a rosé in the garden)? So I went inside and opened the fridge in search of a bottle of rosé while Cécile watched me from the garden door, a watering can in her hand.
Rosé, in addition to a lovely pink wine, means the colour pink in French. Early spring in my Halifax kitchen means wintery foods with a tiny touch of pink. I say this every year, I know. But I, we, need this colour when the ground is still frozen, buds are weeks from unfurling and crocuses are just peeking through. Pink is the bridge. I find it in the beet microgreens I scatter over salads, or in the cluster of pickled red onions balanced on top of a bowlful of chili. Thinly sliced radishes also work. So does my pink hat.
So this is why I placed a bunch of fat, crinkly, rainbow chard leaves in my grocery cart the other day. Their magenta stems are wide and tender crisp like celery. They take longer to cook than the leaves, so I will chop them separately and add them to the beginning of a soup with the chopped onions and garlic. But this extra time in the pan means the pink stems will fade to a dark, murky tone, as though winter’s claw is pulling them back into the soil. Vibrance isn’t in season, not quite yet.
Ribollita is on the menu. It’s an Italian soup made with vegetables, cannellini beans, yesterday’s bread and a good grating of parmesan cheese. I have chard, a big bunch of Tuscan kale, a random assortment of vegetables and a loaf of almost stale sourdough- the perfect lid for this homey, almost-spring soup.
But I had forgotten about the bread. I thought we were getting better at anticipating Dottie’s unrestrained desire for food. We know not to leave slices of pizza in a pizza box on the center of the kitchen island, many paw lengths away, or chocolate chip cookies inside a glass jar, sitting on the counter, or a bowl of cat food casually on the floor. Of course not. We didn’t know that Dottie could pull open a bread drawer with her paw and help herself to the delicacies inside. Well she can.
So I made the ribollita without the bread.
Ribollita translates from Italian as ‘re-boil.’ It’s a soup meant to sit on the stove for hours, boiling and re-boiling as people come and go. The vegetables inside are hearty and forgiving. The cannellini beans might turn to mush and the stale bread will eventually melt into the soup, but this only makes it better.
I used to think ribollita was a nod to the word ribbons - ribbons of kale and ribbons of chard, swirled together in the pan with finely sliced leeks, sticks of celery and whatever other vegetables you have on hand. A celebration of strips of things. The internet tells me ribbons translates to nastri in Italian. Ribollita sounds more appetizing.
As I made the soup I jotted down measurements and recipe notes with a golden mechanical pencil. I gave it to my middle son, Charlie, last Christmas. Charlie loves a sharp pencil. We used to have a jar in the kitchen filled with yellow HB pencils and a manual sharpener that vacuum sealed to the counter. He’s moved on to mechanical pencils, and this one, a brass beauty that I bought at Inkwell around the corner, is special. Charlie says it’s a bit ‘extra’ for highschool math class, so we keep it in the kitchen for moments like these.
I served the soup to my conversational French class. We gather once a week, taking turns at each other’s houses, trying our best to chat in French as we eat lunch. I served the soup after its first boil - the colours had faded from vibrant pinks to ruddy reds and forest greens. But a grating of parmesan lifted the tones, and the new loaf of bread I had to buy sopped up the juices beautifully. It was a ribbons of greens soup, rubans de verdue, with a flavourful, faded, touch of rosé.
A Ribollita of sorts
3 leeks
1 red onion
3 cloves garlic
3 ribs of celery
1 bunch of rainbow chard (slice the stems and green tops, but set stems aside)
1 bunch of kale, sliced greens only, discard the stems
*sliced greens amounted to 7 cups / 250g in total - they shrink a lot!
2 tablespoons olive oil
5 baby potatoes (that’s how many I had on hand) halved
1 x 398ml can chopped tomatoes
A good pinch of chili flakes
1 x 540 ml can cannellini beans
6-8 cups vegetable or chicken stock (1.5-ish litres)
A parmesan rind, if you have one
Salt and pepper to taste
Begin by finely slicing all the vegetables, except for the potatoes which can be halved or quartered, depending on their size. Heat olive oil in a large soup pot and add the leeks, onion, garlic, celery and stems from the chard. Mine were bright pink, aren’t they gorgeous? Stir well, add a pinch of salt, and let the vegetables cook low and slow, about 30 minutes, until soft. Add the potatoes, the can of tomatoes, a good pinch of chili flakes and stir, leaving to cook for five minutes more. Add beans, stock, parmesan rind (it’s a block of flavour), salt and pepper to taste and simmer gently until potatoes are cooked through. Add more stock if soup gets too thick. Serve with a good grating of parmesan cheese.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lindsaycameronwilson.substack.com
We’re happy to welcome you back to The Food Podcast with our first episode of the season: The Jellyfish Buffet. It begins with a turtle soup savoured in a 19th Century Danish home, then travels to present day Nova Scotia, where Sea Turtles visit from the Caribbean every summer. We meet Kathleen Martin, Executive Director of the Canadian Sea Turtle Network, who explains why Sea Turtles find their way to Nova Scotia, and what challenges they face on their epic journey. We also learn about the lion’s main jellyfish, the Sea Turtle’s favourite food. It’s a meandering coastal exploration, on this episode of The Food Podcast.
We discuss:
Babette’s Feast
Muppet Show Turtle Soup
The Sea Turtle Scoop
Kathleen Martin, Executive Director of the Canadian Sea Turtle Network
Chef Oliver Rowe’s recreation of Babette Feast in Vice Magazine
Food Stories - a Newsletter - lindsaycameronwilson.substack.com
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abby Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lindsaycameronwilson.substack.com
This episode is for all of you who love the Christmas season - the traditions, the decorations, the nostalgia and the baking. It’s also for those who have softly cried on Christmas, because the traditions, the decorations, the nostalgia and the baking have pushed you over the edge. We understand, we’ve been there. Here you will find solace, comfort, and a primer from Vicki Grant - a mother, writer and Christmas Guru - on how to avoid those inevitable tears. So cozy up with a blanket, wrap yourself in Jenn Grant’s Christmas album that’s sprinkled throughout the episode, and breathe. All will be merry and bright, I promise.
Nigel Slater, The Christmas Chronicles
Listen to the Christmas Chronicles here
Anja Dunk, ADVENT - Festive German Bakes to Celebrate the Coming of Christmas
Jenn Grant’s Forever on Christmas Eve Album
Vicki Grant
Vicki says a Christmas party isn’t a Christmas party without Grease Babies. I wrote about them here - as for the recipe, here’s the gist: begin with white bread, crusts cut off. Add a teaspoon of undiluted Campbell’s Mushroom Soup to each slice and spread edge to edge. Roll slice and wrap with bacon. Bake until crispy but still gooey on the inside. They’ll be gone in seconds.
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abby Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
Kate Inglis is a multi-creative - a writer, photographer, a brand strategist, a champion thrifter with the best tickle trunk around. She’s a magical host of workshops, of outdoor gatherings, she’s a lover of the outside, a skier, a mountain biker, and a wood chopper. And now, a person who’s been diagnosed with an autoimmune disease that required her to overhaul her life. Kate is here today to tell us about this diagnosis, how it dragged her through the fire, and what it feels like to be living on the other side.
We discuss:
Kate Inglis’s website
Kate’s Instagram
Dr. Mark Hyman - functional medicine and food
Dr. Andrew Huberman - sleep
Wim Hof - cold and breath therapy
Chef Laura Rodriguez - 'anti-inflammatory comfort food'—everyone is unique, and food protocols vary, but she hits the broad strokes
The Happy Pear - Irish Sea sunrise dips
Kate’s favourite recipes right now:
Raw Oreo Cookies — I have these in my freezer all the time. I had googled 'sugar-free dairy-free grain-free gluten-free cookies' as a grumpy joke and now these are a staple. The cookie dough and cream filling are made in the bullet blender. Best eaten straight out of the freezer. Melty and rich and so lovely.
Savory Chickpea Pancakes—I googled these after having them in a restaurant in Toronto, with a warm roasted beet salad on top. These are so fast and easy to make, and could easily be made sweet instead of savory. Made a little thicker, they make almost a flatbread—an excellent replacement for a pita and filled with pork tenderloin or chicken and (cashew cream) tzatziki with cucumber. So yummy.
Corn-Free Cornbread—Another chickpea flour triumph, found while experimenting to make a Thanksgiving stuffing. Such a good feeling to find that as well as a delicious vegan gravy—which combined, these two cover me for all the fall and winter holidays.
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abby Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
This episode is all about leaning into what brings us comfort. Comfort is different for everyone; it’s all about finding out what resonates with you. Teacher and multi-creative force Sherrie Graham weighs in on her ultimate comfort - old episodes of the television show Murder, She Wrote. For her son, it’s gaming. I love to make quince paste. My husband plays D&D. We’re all different. There’s beauty in those differences, and privilege that we get to choose comfort in the first place. Celebrate it, if you can.
We discuss:
Artist Mary Pratt
Murder, She Wrote starring Angela Landsbury
Artist Cecil Day
Writer Celeste Ng
WellingtonFarm.ca - a blog by Sherrie Graham
Glennon Doyle's podcast
Lindsay's Newsletter
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abby Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
In this episode writer and political organizer Anna Lee Hirschi shares her essay Having your Cake. The essay prompted thoughts on food as an escape, as a tool for sharing, and the importance of cherishing food all alone, just for the pleasure of it. We dip into the wisdom of Claudia Roden and we eat a Sephardic orange and almond cake. There’s a moment with M.F.K Fisher and a tangerine, and a peanut butter sandwich with my dad. Thanks for listening.
The Ground Cherry - Physalis pruinosa
Jane Kenyon
Hannah Arendt
Claudia Roden’s A New Book of Middle Eastern Food
MFK Fisher’s essay Borderland, in Serve it Forth
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abby Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
In this episode I talk with Kris Warman, a cookbook reviewer living in Halifax, NS, whose weekly meals are shaped by recipes tested from the cookbooks that come through her door. Kris has amassed hundreds of cookbooks in the process, and together they have become one of her many collections. I set out to ask Kris what makes makes a great cookbook, but we ended up exploring what it means to collect things, what stewardship involves, and what it takes to let these collections go. It’s an honest, funny, soul searching and very flavourful conversation, this week, on The Food Podcast.
Kris Warman
- @shipshapeeatworthy
- ShipShapeEatWorthy.com
- The “No Book” Book Club Edition
Finnish Arabia Dinnerware
Ann Harbuz
Claire Ptak
Olia Hercules
Marcella Hazan’s ‘slow tomato sauce’
Flora Shedden
Beverly Hills Ninja
Gill Mellor
Aviva Wittenberg (of eggy tortilla fame)
Deb Perelman
Hetty McKinnon
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abby Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
In this, our second episode of the season, we patch in abstract artist Nicola Bennet from her studio in New Zealand. Nicola’s art practice is fed by food. For Nicola it all begins in the kitchen where she gets to know an ingredient - like ripe apricots, black truffles, or feijoas - then she cooks with the ingredient, tastes it, inhales it, perhaps squishes it in her hands until a connection is made. Then, she heads into her studio and begins the process of creating a painting, usually as big as Nicola, inspired by what’s on the plate. We explore this process, how it came to be, how her senses inform each painting, and how Nicola knows when the work ‘tastes just right.’ This episode is a sensory explosion, a trip to a home by a waterfall, it’s a riot of colour, of flavour, and a chat with a friend.
Thanks for Listening.
Nicola Bennett
- @nicolabennettart
- nicolabennett.co.nz
Sandra Brownlee
Reference to Daily Routines by the Manson Podcasting Network
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abby Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
We’re back with a new season of The Food Podcast!
In this episode I’m talking with Canadian cookbook author, writer, teacher and champion of home cooks Julie Van Rosendaal. We spoke last spring, just as the world was gently opening and rhubarb was popping up in Julie’s garden. It all sounds dreamy, but this chat was real. Julie is a community activist. An accidental poet. A champion of bodies, in all shapes and sizes. Her energy is infectious and her messages are evergreen. I couldn't have asked for a more joyful launch back into the world of podcasting. Thanks for listening.
Follow Julie
- Instagram: @dinnerwithjulie
- Website: Dinner with Julie Website
And for the lunar cake mentioned in the episode
Lunar Rhubarb Cake
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abby Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
Today on The Food Podcast I’m talking to Kerrilynn Pamer, CEO and co-Founder of Cap Beauty, an online beauty and wellness shop and community. Kerrilynn is also the co-author of High Vibrational Beauty, a cookbook designed to engage the senses and fuel us from the inside out. This book sits on my shelf, in my ‘aspirational’ section, telling the story of that chapter of my life when things shifted, just a little, towards more consistent daily health habits. In this episode, Kerrilynn shares the cookbooks on her shelf that have shaped her story. We also dive into the notion of beauty, and how it can be found in every corner of our lives, if we make the space for it. It’s all about cookbooks, wellness and the sound of a good crackling fire, on this episode of The Food Podcast.
@kerrilynnpamer
@capbeautydaily
@thefoodpodcast
www.capbeauty.com
www.patreon.com/TheFoodPodcast
Today on The Food Podcast, I talk with Jennifer Elizabeth Crawford, a chef, food creative and the host of ‘My Queer Kitchen’ with Xtra Magazine. Jennifer, who identifies as They, has recently moved back to Nova Scotia from Toronto, where they studied political theory and worked as a policy analyst for over a decade. Toronto is also where they struggled with alcoholism and PTSD, it’s where they became sober and where their culinary skills reached artistry levels. And, it’s where they won MasterChefCanada 2019. Today Jennifer is back home in Nova Scotia, living in an old house in the valley, writing a memoir, filming recipe videos with her sweetheart, Logan, and cooking with wild abandon, with dreams of opening a ‘supper and sleep’ culinary outpost on their property. It’s all about learning to heal, day by day, surrounded by pillowy loaves of challah and moon-mist ice cream, on this episode of The Food Podcast.
www.thefoodpodcast.com
www.jenniferecrawford.com
@jennifer.e.crawford
@thefoodpodcast
@lindsaycameronwilson
Mentioned in this episode:
-Xtra Magazine Honey Cheesecake
-Xtra Magazine Comfort Food Cheezies
-The Book of Ruth
-McCain’s Deep ‘n Delicious Cake
-The Center for Addiction and Mental Health
-Final episode of MasterChef 2019
Fanny Singer eats a green salad every day. Her ritual begins with the washing of lettuce: rinsing in cold water, a few times, then scattering across a tea towel and rolling said towel like biscuit dough into a cinnamon roll. The cinnamon roll, or ‘lettuce baby’ as it’s known in the Singer/Waters kitchen, is then tucked into the fridge until it’s time to eat. It’s these little windows of detail - gentle guidance mixed with whimsy - that Fanny shares in her recent memoir, Always Home. Fanny is a writer, art critic, curator, editor and co-founder of the design brand Permanent Collection, and daughter of the chef, educator and organic farming champion Alice Waters. Singer spent over a decade studying and living in England, but has recently returned home to Northern California. We explore the concept of home in this episode, through travel, words, memory, our senses, and of course salad and soup. And we’ll discover how it feels to find home, wherever you go, on this episode of The Food Podcast.
www.thefoodpodcast.com
https://fannysinger.com/
IG @fannysinger
@lindsaycameronwilson
@thefoodpodcast
Mentioned in this episode:
Richard Hamilton’sJust what is it that makes today’s homes so different, so appealing?
Fanny at Chez Panisse
Fanny in France
My Family and Other Animals, by Gerard Durrell
Paulson Press, Berkeley
Aimée Wimbush-Bourque posted a photo last year on Instagram featuring vegetable scraps sprouting from water: garlic cloves, half an onion, the tops of swiss chard and green onions, growing tall, stretching towards the light. It’s a glorious sight - kitchen cast-offs, finding new life. It’s her most popular image, she says, by far.
Aimée is a cookbook author and creator of the blog, Simple Bites. She is also a champion for kids in the kitchen, zero waste living, urban homesteading, and all things colourful. Her clothes are colourful, her food is colourful, even her sprouting table scraps are colourful. Perhaps this love is a reaction to growing up off-grid in the Yukon, where the sun only shone for a few hours each day during the winter months. Maybe it’s her love of the wild outdoors and a desire to pull nature inside. I think it’s her unwavering optimism, for a life where we can all learn to cook, where life can be spent connecting with nature, and vegetable scraps can grow into beautiful, colourful food.
When I spoke with Aimée, I didn’t realize we were creating an episode to air during a pandemic. But here we are, and we couldn’t be in better hands. Anyone who learned to meal plan, ferment food, and run a market stall as a young kid, all without electricity, running water or refrigeration, is the person we want at our side right now. This is Aimée. Yes, it's all about celebrating a lot with less, gathering together and perhaps taking our food outside, if we can, today on The Food Podcast.
www.thefoodpodcast.com
@thefoodpodcast
@lindsaycameronwilson
@aimeebourque
Mentioned in this Episode:
A Beautiful Day in the Neighbourhood Trailer
The Yukon
Simple Bites - Aimée’s blog just turned 10!
Little House on the Prairie
Little House in the Big Woods by Laura Ingalls Wilder
Simple Bites Re-Growing Vegetables Tutorial
Aimee’s Books:
Simple Bites Kitchen
Brown Eggs and Jam Jars: Family Recipes from the Kitchen of Simple Bites
Welcome to an episode of The Food Podcast’s Side Dishes, where we explore the Flavours of Home. This one is coming to you live from the Atlantic Podcast Summit in Halifax, Nova Scotia. This episode is born from a live workshop, where host Lindsay Cameron Wilson and Village Sound Studio producers Luke Batiot and Jason MacIssac teach the audience how to produce an episode from start to finish. The episode explores the flavour of Lindsay’s home, shared through the lens of an old typewriter, an anniversary and a little sheep barn. It’s filled with food, love, and, a nod to scrunchies and Kylie Minogue... Thanks for listening!
Mentioned in this episode:
- Village Sound Studios
- The Food Podcast
- Tactile Notebook and the Written Word Workshop with Sandra Brownlee, offered this summer at LaHave Weaving Studios
- Olivetti Typewriters for Sale
- Agent Provocateur
- Kylie Minogue’s banned ad, where she rides the mechanical bull
- Top Gun
- Books for Cooks
Aube Giroux is an award winning documentary filmmaker, an organic gardener and creator of the blog Kitchen Vignettes, a farm-to-table cooking show on PBS. Aube is also a seed saver, a question asker, a knitter, a dog owner, a forager, and, a loving activist. It’s this last part - love and activism, and understanding how the two need each other, that’s what this episode is all about. And, her mother’s pea soup. It has nourished Aube, it has nourished me, and we hope it will nourish you, on this episode of The Food Podcast.
Modified, the Film
Kitchen Vignettes
Kitchen Vignettes on PBS
Mary Oliver - What I Have Learned So Far
Wendell Berry
Aube’s Pea Soup
Aube’s Daylily Fritters
Landmarks, by Robert MacFarlane
The Food Podcast
@KitchenVignettes
@thefoodpodcast
@lindsaycameronwilson
Aran Goyoaga, a cookbook author, photographer and stylist, has a playlist on Spotify that’s 113 hours long. She calls the playlist Rain. Rain is fitting. Aran lives in Seattle, a city that’s grey, melancholy. But great photographers, and Bob Marley, know that in the darkness there must come out to light. This theme resonates throughout Aran’s work, from her photography, to her food, to her music. In this episode, we wanted to capture the sound of Aran’s kitchen, the flavour and the feel. So we go inside her playlist and through her music, Aran shares her food story.
Cannelle et Vanille is Aran’s second book.
Mentioned in this episode:
Aran Goyoaga of Cannelle et Vanille
Jenn Grant Music
Jenn Grant’s Favourite Daughter, from Love, Inevitable
Red House Painters with their song Moments
Arcade Fire’s Tunnels
Xabier Lete “Seaska Kanta”
Tear Water Tea by Arnold Lobel
The Avett Brother’s No Hard Feelings
The Feelies Crazy Rhythm
Elliot Smith’sNo Name #3
BBC’s Desert island Discs
B52’s Rock Lobster
Mahalia Jackson’s Down by the Riverside
Aran Goyaga’s video series, A Cook’s Remedy
Aran’s earlier episode on The Food Podcast - #15 Life After Gluten
Thank you Aran, thank you Village Sound, that you Owl, thank you Rex.
Welcome to Part Three of Side Dishes, The Food Podcast mini series exploring the Flavours of Home.
Jasmine Oore is a filmmaker, she is a writer, she’s a visionary, she’s a friend. She’s also an Israeli/Polish/ Canadian pickle soup maker.
In this episode, Jasmine explores the flavours of her home, a home filled with mustard seeds and dill, crunchy pickles, nasturtiums and arugula. It’s a place where eastern European heartiness merges with sunshine and spice, where grief and salty tears are swirled with sweetness and music. It’s where hunger has lived, alongside illness, dinner parties and laughter.
Jasmine’s home moves from Halifax to Baltimore to Montréal and back again. Halifax is the constant. It’s where her family settled, it’s where she has her garden, it’s where she kept her pickles, it’s where she met her husband Matt.
Salty, garlicky, fermented and sour are her common flavours in every home. They’re flavours that are new to me - a carbonated crunch, full of history and strife. But in a soup, these pickles mellow into something gentler, something we all can share.
“Lindsay, this got complicated,” writes Jasmine at the end of her letter, “but you know, that too is one of my flavours of home.”
Mentioned in this episode:
Jasmine Oore Films -
There’s Been a Terrible Mistake
Glamour Guts
After the Fall
Elvis’ Always on My Mind
Julie Andrew’s performing a Jewish Wedding Song
For Jasmine’s pickle soup recipe, visit here.
Episode 30 Baby’s on Fire with Marianne Pfeffer Gjengedal
Have you ever been to a rousing dinner party when towards the end, you insist everyone gather round to watch a video on your phone? They agree because they’re your friends, but then they lean closer, they shh the others, because what they’re watching is so mesmerizing? This is what happens with Marianne Pfeffer Gjengedal’s work, and I was the shh-er. Marianne is a Norweigan food stylist, author and stylist of Kvinnfolk. But on the weekends, when time is her own, she makes cakes inspired by music videos. Female, powerful, colourful music videos. Then she weaves them together - the music, the colours and the cakes - into instagram videos. On this episode we talk about cake as a medium: how this simple food can tell stories full of colour, sound, female strength and sparkle. We talk about cake as memory, as a portal to another time. We take a walk, we eat flowers along the roadside, we put them on cakes. It’s a tribute to edible art, women, song and sound, today on The Food Podcast. So gather ‘round and shh your neighbour, because this is a good one.
Marianne Pfeffer Gjengedal
Marianne on Instagram @marianne_pfeffer
Marianne’s cookbook, Kvinnfolk
Pynk by Janelle Monae
Baby’s on Fire by Die Antwoord
Nova Scotia’s Moon Mist Ice Cream
Music Box Dancer by Frank Mills. Truly, it was my favourite thing in the world.
Ford Fairlane by New Romantic Portal (@gillsiebob @bobberuck)
Sesame Street Cake Skit
Girls Need Love (too) by Summer Walker featuring Drake
Drake on Cake by Joy the Baker
On today’s episode, Hetty McKinnon and I share a meal in her Brooklyn studio kitchen. Hetty’s an Australian cookbook author, columnist, creator and publisher of Peddler Magazine, and champion of nostalgic storytelling. Needless to say I adore her… Hetty began her life in food making salads and delivering them on her bicycle throughout her neighbourhood in Sydney. She now lives in Brooklyn, where family, recipes and community are woven into all that she does. Our conversation begins on a bicycle but touches down on motherhood, salad love stories, family and writing. But one theme remains constant: being courageous enough to be different, being true to yourself, will lead to a full and flavourful life.
Woven throughout the episode is the alphabetic wisdom of filmmaker and animator Andrea Dorfman. There’s also a little cameo of Hetty’s voice from the past, via The Unbearable Lightness of Being Hungry Podcast.
Hetty’s latest cookbook, FAMILY, photographed by episode 27’s Luisa Brimble, is out now. Look for it in your favourite bookstore, or here.
IG @hettymckinnon
Website : arthurstreetkitchen.com
Peddler Magazine
The Food Podcast
@thefoodpodcast
@lindsaycameronwilson
Episode 28: Jell-O Girls with Allie Rowbottom
Jell-O: we’ve all eaten it, swished it around, gulped it down and watched it wobble. But who knew this innocent dessert has a complicated past, one where money, greed, love, hate, cocktails, and misunderstandings lie beneath its sweet, jewel toned exterior?
Allie Rowbottom, author of Jello-O Girls - A Family History, puts it all together for us. Allie is the great great great niece of O.F. Woodward, the man who in 1899 bought the patent for Jell-O, and the man who sold it to General Foods for what would now be worth billions of dollars. Mr. Woodward's money has supported his many descendants ever since, Allie Included. In this episode Allie shares her story, one that’s woven into that of her mother’s, her grandmother’s, and the many other women who were part of the Jell-O legacy. We talk women’s roles, the importance of finding a voice, an outlet, a purpose, and how to break free from the Jell-O mould, on this episode of The Food Podcast.
http://www.allierowbottom.com/
T https://twitter.com/allierowbottom
IG https://www.instagram.com/allierowbottom/
Lindsay Cameron Wilson IG: https://www.instagram.com/lindsaycameronwilson/
Twitter: @lcameronwilson
Website: http://lindsaycameronwilson.ca/the-food-podcast/
Welcome to Side Dishes, The Food Podcast mini series exploring the Flavours of Home.
In episode #2 of our side-series, Australian writer Maggie MacKellar shares the flavours of her home on a Tasmanian merino wool sheep farm. Maggie begins with thoughts on... "learning to cook for shearers, and growing our own meat, and about picking walnuts down by the creek, and digging potatoes..." But other flavours get in the way, pushing the flavour definition in wildly different directions. "I sat in the cold, and knew home was not just a flavour on my tongue, it wasn’t about a scent, or a meal, it was about memory and the web of connections that stretch beyond the boundaries of our skin, through our animals, into the land we live on, and then out into the world beyond."
Woven through the episode is The Be Good Tanya's Dog Song 2, a song that's serenaded every flavour of my life. I hope you have a listen. It's a special one.
@maggiemackellar_
@Lindsaycameronwilson
@thefoodpodcast
@villagesound
Welcome to Side Dishes, The Food Podcast mini series exploring the Flavours of Home.
We begin the series with a letter from Flore Vallery-Radot, a French- Australian photographer, filmmaker, entrepreneur, workshop host, mother, wife, beekeeper and passionate cook. I asked Flo to tell me about the flavour of her home on the outskirts of Sydney, Australia. Flavour is a favourite word of mine. Yes, it describes the unique taste of food or drink, but it also captures the character of something… the mood of an event, the tone a conversation, the feel of a home. Flo’s answer, with her beguiling voice, takes us on a magical exploration into travels, relationships, flavour memories, culinary adventures, heartaches, love stories and cookbooks, so many cookbooks. So curl up, close your eyes, and have a listen… I'm wondering, what’s the flavour of your home?
@the.flo.show
Lindsay Cameron Wilson IG: lindsaycameronwilson Twitter: @lcameronwilson Website: lindsaycameronwilson.ca/the-food-podcast/
On today's episode, there will be...huge smiles. Baby pink long boards. The biggest bunches of flowers. Bacon cooked over an open fire. A chef on horseback wearing a vintage dress - basically the stuff that Australian food and lifestyle photographer Luisa Brimble captures on the daily. Lindsay Cameron Wilson IG: lindsaycameronwilson Twitter: @lcameronwilson Website: lindsaycameronwilson.ca/the-food-podcast/
Today on The Food Podcast, Lindsay sits down with Jessie Kanelos Weiner, an artist, author, food stylist and long term American living in Paris. Her latest book, Paris in Stride, takes the reader on an illustrated walk through Paris. I wanted to be that reader, so I ask Jessie to walk us through her Paris. We visit its beauty, its challenges, and discover how finding a voice as an artist, using a touch of animation and truth, allows Jessie to celebrate the everyday and find value in the familiar. It’s a walk through Paris, with stops in Chicago, Milan and a picnic on the Seine... So pull up a lawn chair (as one does in Jessie's studio) slice into wedge of camembert, and enter the world of an artist living in Paris. Lindsay Cameron Wilson IG: lindsaycameronwilson Twitter: @lcameronwilson Website: http://lindsaycameronwilson.ca/the-food-podcast/
Today on The Food Podcast Lindsay sits down with Alexander McCall Smith, Scottish writer and Emeritus Professor of Medical Law at the University of Edinburgh. What begins as as a conversation on his use of tea in writing becomes a deep dive into tea etiquette, kindness and the importance of ritual. Of course the No. 1 Ladies’ Detective Agency is discussed; tea breaks are at the heart of detection, I’m sure Mma Ramotswe would say. Meditation is also woven in, along with the importance of packing tea (and a tea pot) when traveling. So put the kettle on, curl up, and have a listen. But remember to be polite, unless of course you switch to coffee.
Many thanks for listening.
Lindsay Cameron Wilson Host of
Baking it Out with Claire Ptak
On Episode 24 of The Food Podcast we talk to Claire Ptak, a Californian born chef, food writer, columnist, podcaster, collaborator and owner of Violet Bakery in London. We chat about her childhood in the kitchen, working at Chez Panisse in Berkeley, California, before moving to London and launching a business. Being a working mum is folded in, along with notes on style and seasonal baking. We dive into one of my favourite topics, Female Collaboration and hear from long time collaborators Cliodhna Prendergast and Imen McDonnell. We explore the importance of getting into the kitchen to BAKE IT OUT. This means finding order in the disorder, a practise Claire swears by. And hey, there’s some
Tea towels - they are form and function. But if you look deeper into the fabric, you'll find stories about design, history and propaganda. Episode 23 unpacks these stories while meeting, along the way, Alissa Kloet, textile artist and owner of KeepHouse. Alissa shares her story of living as an artist in Nova Scotia, and how the land, the ocean and her love of hospitality led to KeepHouse. Oh and we also travel to Scotland, schmooze with royals, drink orange squash and hear about a tea towel collection that began in a tiny house in England. It's all about while lies deep inside the fibres, today on The Food Podcast.
Many thanks for listening.
Lindsay Cameron Wilson Host of
Today on The Food Podcast, Lindsay sits down with JUNO award winning musician Old Man Luedecke. There will be tunes, Christmas morning ham on rye with a perfectly fried egg, sardine songs and we’ll crack open the Joy of Cooking. Merry Christmas!
This episode is all about SEAWEED: where to find it, how to eat it and the stories it holds.We’ll take a walk along the Ring of Kerry with seaweed forager John Fitzgerald of Atlantic Irish Seaweed. We’ll make a seaweed smoothie with a Mermaid. We’ll learn about dulse, how it sustained monks, Vikings and Lindsay’s grandfather. It’s a salty, briny, wild episode full of vitamins, minerals and trace elements, today on The Food Podcast.
https://mermaidfare.com/
Julia Turshen is a NY cook, writer, journalist, and food activist. And she makes the best turkey ricotta meatballs, ever. You'll find them in her cookbook Small Victories, along with tips that will have you celebrating victories in the kitchen daily. Julia is a champion of home cooks, and a champion of Food Activism. We talk about all of this, and more good stuff, on this episode of The Food Podcast.
What's the story behind your favourite wooden spoon? Where did it come from? Is it stained from use? Did you scorch it on the stove? Was it a disciplinary tool? On this episode we talk with Terron Dodd, a cherished wooden spoon carver from Cape Breton, NS. Terron says, "I can make a wooden spoon, but the trees, they do all the work." On this episode we hear about those trees, his process, and how his sister's wedding cake launched his career as a wooden spoon maker. Skye Manson from the podcast My Open Kitchen and radio doc maker Dick Miller also share the story behind their favourite wooden spoons. It's all about hand made beauty, strength and discipline on this episode of The Food Podcast. Follow Skye on Instagram @skye_manson Follow The Food Podcast on Instagram
Did you grow up in a place that you didn't appreciate until later in life? A place that your father chose, a place you didn't understand, a place you couldn't wait to escape from, only to find, many years later, that you too love that place, and your father was right all along? Yes me too.
Canada turns 150 on July 1st. To honour this day, Episode 18 celebrates both the east and west coasts of Canada with Grant Lawrence - music journalist, musician, writer and story teller. Grant shares stories from Desolation Sound, a small inlet on the Coast of British Columbia, a place he once loved, then hate
'Stories from the Kitchen Table with Molly Wizenberg' (The Silent Witness)
Molly Wizenberg is a Seattle-based writer, blogger, restaurant owner, podcast co-host, home cook and a story teller. Her stories are real, the kind filled with all the flavours of life. Molly's Instagram profile reads: Orangette / Spilled Milk / A Homemade Life / Delancey / Essex / stuff. On this episode of The Food Podcast we dive into all of that, especially the STUFF. The real stuff. The flavourful stuff. The stuff people don't always want to talk about. Molly spoke to me from her kitchen table, where she writes, shares meals, skypes podcast hosts, sews and does her taxes. Like all kitchen tables, Molly's table is witness to life, to STUFF. This episode explores her stories from her kitchen table, with a little side exploratio
A Joyous Look at Fat, Sugar and Moderation
Fat, sugar, heart attacks and moderation - not to worry, episode 16 isn't a downer, it's Joyous! This episode stars Joy McCarthy, founder of Joyous Health. She'll share her story from daily afternoon M&M's and chronic sickness to a career as an inspiring holistic nutritionist, writer and best-selling author. We'll also hear from Michelle Book from the Canadian Health Food Association. She'll set us straight on the role sugar is playing in our lives today, and simple steps we can take to avoid it. This is an episode exploring choices, not restrictions. So fill your plate with the good stuff- but pay attention to that plate. Over the years they have grown in size. Who knew?
Episode 15 Life After Gluten
On this episode, our 15th, I talk to Aran Goyoaga of the site www.cannellevanille.com and Paul Graham, author of the memoir In Memory of Bread. Aran is a Basque - American living in Seattle; Paul lives in upstate New York. They've never met. But they have something in common - both learned they could no longer eat gluten, long after their lives were shaped by the stuff. This episodes explores how they have approached life - gluten free. It's all about adversity, tears, triumphs and the making of new food memories on this episode of The Food Podcast. PS - and we dive a little into tinnitus. Sorry if I've over-shared...
On Episode 13, I went to Apple School. You could say on Episode 14, I go to Whiskey School, but this time personal stories are woven in between the sips. Specifically, from women.
We’ll hear Tracy Cameron's story, from Olympic Medalist to Whiskey Distilling in Nova Scotia at http://caldera.ca/.
We’ll taste whiskey with Julia Ritz Toffoli, founder of Women who Whiskey, an experimental whiskey
Episode 13: The Apple School
This episode is a celebration of the apple - from its origins, to the fruit, to the branches and its soil below. We’ll visit Josh Oulton of Tap Root farms, a request for a recipe comes in from Sistah J of sistahspeakproductions.com, and Jennie Dobbs, owner of Morris East, a woodfired-pizza restaurant in Halifax (morriseast.com) teaches us all about the power of apple wood in a wood-fired oven. The secret? it burns slow and hot.
It’s apple 101 today, on The Food Podcast.
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Pepper. It's something I twist (and at one time shook) onto my food several times a day. But rarely have I thought about the peppercorns themselves... until I met Louise and Nigel Biggar of DRØM PEPPER. They call themselves peppermongers.
Yes episode 12 of The Food Podcast is all about pepper. But, as always, we delve into more than just the story of an ingredient. We learn the Biggar's story, and the story of Cambodian peppercorns. We talk about the bittersweet path that Cambodian farmers have taken to revive the peppercorn industry after the Khmer Rouge years. We talk about the Biggar's fresh start in Toronto. We talk about saying YES in life, and the power of personal connections. And, there's a little gelato chat in there too.
We also touch on:
- salt and pepper shakers - do people still use them? Or are they just cherished just by collectors? Or museums in Spain?
- Connections with people.
Daily ritual is an obsession of mine. I work from home, and when I come across others who do the same, with success, I want to know exactly how they do it: how their daily flow, from food, to sleep, to the time they awake, sparks creativity in their day.
So, for episode 11, I ask three of my favourite ‘work from home’ creatives to share their daily rituals with me.
- Mason Currey, the author of Daily Rituals, shares his secret clothing item that helps his focus.
2. Claire Cameron, also a writer, guns it through the dark, early in morning, then breaks the flow with something her husband makes for her…
- Andrea Dorfman, animator and filmmaker, sneaks a little skinny dip in before her day begins. I once asked her what she thinks is the difference between routine and ritual. She replied - routine + spirituality = ritual.
But what do the academics have to say about ritual? Dr. Martha MacDonald s a folklorist who works as the acting d
On this episode, Lindsay talks with Beth Kirby - stylist,
photographer, writer, teacher and woman behind the award winning blog,
LOCAL MILK. Beth talks about beauty - beauty in darkness and light, and all that
lies in between. And the importance of taking time to slow down and carve out
time for creativity. Because there’s a beauty in switching off, slowing down. and
you know what? When you live slowly, you might find that love speeds up.
Disclaimer
We’re talking from the Local Milk HQ, Beth’s studio kitchen in Catt Tennessess...
you might here a little beep from a firealram that needs a battery the house has
just been remodelled,... it’s all a work in progress...
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On today's episode of THE FOOD PODCAST, Lindsay sits down and talks with apron maverick Ellen Bennett about her kitchen wear empire Hedley & Bennett!!
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On today's episode of THE FOOD PODCAST, Lindsay sits down and talks with New York Times best selling THUG KITCHEN authors: Michelle Davis and Matt Holloway. This episode is a f*cking great one!
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On today's episode of THE FOOD PODCAST, Lindsay takes a look at what exactly a touring musician eats while on the road, and how on earth a musician with dietary restrictions on the road can even gets along! Lindsay interviews Canadian Juno-award nominated singer-songwriter JENN GRANT, Canadian producer super star DAN LEDWELL and Canadian multi-instrumentalist and record producer DON KERR
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On today’s episode of the food podcast, dive into the world of Bean to Bar
Chocolate with the founder and CEO of The Chocolate Garage Sunita de Tourreil.
We’ll talk ethically sourced craft chocolates, or HAPPY CHOCOLATE as Sunita calls it.
We’ll learn where happy chocolate comes from, how it’s made, and how to identify
quality, by savouring both taste, and story.
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Today’s episode is all about how one food writer shaped her career by writing a letter to her then hero, Julia Child. And guess what? Julia Child wrote her back. And a friendship followed.
I’m talking about the award winning writer Cookbook Author Nina Simonds. We’ll also hear from her editor, Judith Jones.
Welcome to THE FOOD PODCAST! For this, our fourth episode, Lindsay interviews Managing Director of Devour! The Food Film Fest LIA RINALDO!!
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Welcome to THE FOOD PODCAST! For this, our third episode, Lindsay interviews Mark Schatzker, the author of 'The Dorito Effect-The Surprising New Truth About Food and Flavor'
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| Welcome to the second episode of THE FOOD PODCAST! For this, our second episode, Lindsay goes behind the scenes of BBC One's 'Great British Bake Off' with food economist Faenia Moore! This week's episode is brought to you by the amazing folks atUPMYGAME.com Follow us on twitter:@thefoodpodcast Like us on FB: |
Welcome to episode one of THE FOOD PODCAST! For this, our inaugural epsiode, Lindsay delves into the ever-changing world of food photography. Lindsay interviews food photographer and Instagram phenom Joann Pai of Slice of Pai and Books For Cook's Eric Treuille!