Making it in Ontario: Recent Episodes

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00:00-03:25 - Intro

03:26-04:51 - Meeting the guests

04:52-06:55 - Addressing the stigma of 'processed' food

06:56-09:39 - A 100 year history of dairy - "We have cows on campus."

09:40-11:48 - We do a lot of work here at the GFIC on Ice Cream!'

11:49-14:34 - What's changed and what hasn't in the last 100 years

14:35-17:29 - What is GFIC doing today?

17:30-20:02 - How did COVID19 affect your operations?

20:03-22:55 - What kinds of flavours will we see moving forward?

22:56-28:02 - What are Derek's students up to? What are they learning?

28:03-31:17 - The plant-based protein market - or - Do we just need better meat?

31:18-34:45 - What careers are there in food science for young people?

34:41-37:21 - Looking at Derek's career path - He began as a chef

37:22-42:17 - The MASSIVE economic multiplier effect of dairy production & the importance of 'Local'

42:18-47:41 - How large & small companies can engage with the GFIC

47:42-51:49 - Discussing 'Extrusion' at the GFIC & other unique tech

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00:00-03:56 - Intro

00:00-05:53 - Meeting the guests

05:54-08:37 - An intro to Yorkville Sound's history in Toronto

08:28-10:45 - The 'Yorkville Difference', "...it starts with out ears!"

10:46-13:37 - The unique relationship between Yorkville Sound and Long & McQuade

13:38-16:24 - Yorkville's secret: Doing as much as possible under one roof

16:25-19:00 - "How do you do this all cost efficiently?" - B. Sweeney

19:01-22:02 - What's coming off their shop floor (and how they test it)

22:03-27:19 - Yorkville's talent pipeline & employee retention strategy

27:20-30:11 - Nick wants to talk Traynor and exporting Yorkville's manufacturing philosophy

30:12-34:26 - "How was COVID?" - the pivot from guitar amps to ventilator controls

34:27-37:57 - Ontario is a unique place where a speaker manufacturer can help make a ventilator

37:58-39:36 - The Yorkville and IMAX Partnership

39:37-41:24 - What's next?

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00:00-03:13 - Nick's Intro03:14-03:49 - Meeting the guests03:50-08:48 - Explaining Meltblown Technology & how their process is different08:49-13:37 - The invention that John is holding in his hands - Smart Textile13:38-15:56 - Innovation by accident, but not really by accident15:57-20:24 - The partners who helped get them where they are, and helping move them forward20:25-23:17 - Nick reviews what he's learned so far and talks about what's next23:18-25:37 - What Big Nano was working on during the pandemic25:38-29:23 - Woven vs non-woven textiles - a discussion about fire fighter clothing29:24-30:54 - The advantages of going down in scale - More surface area30:55-32:46 - Nick learns how difficult it is to quickly explain this technology - it's like your lungs!32:47-36:35 - Big Nano, the company, and how they find talent36:36-40:51 - Big Nano and in-house R&D

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00:00 - 03:56 - Nick's Intro03:57 - 06:41 - Meeting the guests, and a quick history of Tri-Mach.06:42-07:55 - What does Tri-Mach's market look like? What are they building today?07:56-09:26 - What is SKU Defamition? The rules for making food in Canada & the need for flexible equipment09:27-11:11 - The design philosophy behind 'Ever-Kleen®' technology11:12-14:56 - Krystal, Conestoga College, and their in-house training of skilled trades14:57-16:05 - Working with government to build the company AND their tallent pool16:06-19:04 - The carbon footprint of wasted food, and what Tri-Mach machines can do about it19:05-21:35 - Sustainability in ALL aspects of manufacturing - product AND personnel21:36-23:51 - What was happening on Tri-Mach's shop floor that day?23:52-28:07 -The vertical farming discussion28:08-34:16 - Krystal's journey to CEO of Tri-Mach - or - How do we get more female leaders in manufacturing?34:17-38:06 - The COVID19 disruption for Tri-Mach and their customers38:07-40:31 - Krystal discusses the challenges of employable land in Ontario