Food Focus: Recent Episodes
Michael von Massow
Food Focus is a platform with the intention of providing opportunities to discuss, challenge and learn about topical issues of interest in the food system. Recorded in offices, over Skype or maybe even over a drink – these conversations happen wherever Mike can put down his digital recorder and chat with experts across the food system.
We are hearing a lot about inflation lately, but do we understand what it is? More importantly do we understand why its happening? In this episode, Mike talks to Dr Trevor Tombe, Professor of Economics and the University of Calgary. They talk about what's happening with inflation and why it is so high.
Have you ever left a pail of water sitting and come back to a green and soupy mess? Did you think it looked like food? No? Maybe you should have. Yonatan Golan, the President of Israel based Brevil, says that micro-algae is future of sustainable protein and his company has a technology to produce it price competitively. He and Mike talk about what micro-algae is, the potential benefits of it, and why its going to take the food industry by storm,
Have you ever thought that your old family recipe would be a hit on grocery store shelves? Do you have any idea how that might happen? In this episode Mike talks to Derek Vella, Director of the Guelph Food Innovation Centre, about the process for bringing a new product to the market. He talks about what the GFIC helps big and small companies evaluate products and make a decision whether and how to proceed. You'll be surprised by the range of things to think about.
In this episode Mike talks to Jenifer Tilton Flood, whose family milks 1,700 cows in Maine. We talk about what happens on a dairy farm - the joys and challenges of farming. They also talk about the farm's relationship with the processor - a coop - they sell their milk too. Jenni has a unique perspective on farming - this episode is worth a listen.
Farmers are managers first and foremost. They need to build their businesses to ensure long term success. Many farmers get bigger. Others find a market niche. Increasingly we are seeing farmers start processing their production to increase the value they earn per acre. In this episode, Mike talks to Jason Persall of Pristine Gourmet, about his journey to a successful value added business on the farm.
Technology is advancing at an amazing rate. You might not think that looking at the history of animal agriculture would provide much insight into how we might think about gene editing and other technology in the future. Mike's guest this episode, Will Wright, an animal historian at Augustana University, asserts that there is much to learn from the past. He makes a strong case as he explains the development of animal agriculture from pastoral days up to today and helps us understand how we think about animal agriculture and how we might frame discussions about technology in the future.
Coops have been a common model in agriculture and food, giving producers a stake in the processing and input sectors. What are coops and what makes them different from a "regular" business? In this episode Mike speaks with Michael Barrett, a self described coop evangelist and President and CEO of Gaylea, a dairy cooperative. Michael talks about price protection in the face of market power and opportunities for market development. He also highlights how critically important good governance is to success.
Michael Barrett is retiring as the President and CEO of Gaylea - a dairy processing cooperative. Mike sat down with Michael to reflect on his career and how he got there, the change he has seen in the industry, and what he sees coming for the dairy industry in the future.
What do animals feel? Mike has a discussion on sentience with Dr Georgia Mason, Director of the Campbell Centre for the Study of Animal Welfare. We make individual and societal decisions on seafood and livestock product consumption based on our perceptions of animals. Georgia provides an overview of the state of the science on sentience and some perspectives on implication for welfare. We can and do make different decisions but an understanding of the basics can inform those decisions. They talk about aquaculture and insects which may be the next key areas for discussion.
Jenn Christie grew up on a farm and worked for most of her career in agriculture. In 2020 (yes the pandemic year) she and her partner opened a restaurant (Bonfire on Queen in Paisley, ON). In this episode she talks with Mike about the surprises, the successes and the struggles (they opened after the lockdowns started) and how her thinking about food as a farmer has shaped what they do in the restaurant.
The food system is undergoing profound change. Technology, climate change, COVID, and consumer demand are all driving changes to how food is produced, the structure of supply chains, and, most importantly, what people are choosing. In this episode Mike speaks with Rene Van Acker, the Dean of the Ontario Agricultural College, about what those changes mean for curriculum and training students to contribute in the evolving food system.
What do you know about the food you eat? What should you know about the food you eat? Do we have the skills to make good choices? Do we have the skills to make good food? In this episode, Mike talks to Alicia Martin, a PhD student in the Department of Geography who studies food literacy. We talk about what food literacy is and why its important? version with complete host audio track
What do you know about the food you eat? What should you know about the food you eat? Do we have the skills to make good choices? Do we have the skills to make good food? In this episode, Mike talks to Alicia Martin, a PhD student in the Department of Geography who studies food literacy. We talk about what food literacy is and why its important?
Jen Christie is our guest this episode. She and Mike talk about the challenges women often face in farming or agriculture industries. Its not only an issue of equity, but in an industry starving for staff its also an issue of supporting the future. What can and should we do better to allow women to make the incredible contributions they are capable of?
In this episode Mike speaks to Kyle Oakley who produces apples and fresh vegetables on their farm near Thornbury Ontario. They talk about the farm, selling direct to consumers, and the challenges that COVID brought. This farm produces lots of vegetables incorporating new technology - not at all like the garden I remember as a kid. It's an interesting and wide ranging conversation.
After a hiatus to recharge, the Food Focus podcast is back. Everyone has a picture in their head of what a farmer looks like. In general, that picture isn't of a 20 something young Bachelor of Commerce graduate. While an aging demographic is the reality in farming, there are actually young people who are keen to get into farming. In this episode Mike chats with two young University of Guelph graduates who aspire to farm. They talk about what attracts them to farming, what people don't understand about farming and what some of the challenges to getting started are.
The war in Ukraine is a humanitarian disaster caused by an unjustifiable aggression by Russia. The world is focused, rightly, on the impacts on the Ukrainian people. There are, however, ripple effects of the disruption of the Ukrainian agricultural economy being felt across the world. Wheat exporting countries in North Africa and the Middle East will see shortages and significant price inflation. Countries like Argentina are constraining exports in an effort to keep food prices low for their urban populations. North American consumers will also feel the pinch, although likely less than some of those developing countries. There is the potential for benefit for North American wheat producers but there are some factors that may limit the gains. Mike speaks with Dr Alfons Weersink about all of these factors to get a better understanding of the impact on the global food system of the war in Ukraine.
In this episode Mike speaks with Dr. Alfons Weersink, Professor in the Department of Food, Agricultural, and Resource Economics at the University of Guelph, about GHG emissions from crop production. Alfons provides a perspective on the economic returns to fertilizer application and the implications for emissions from crop production. He also provides some insight into policy initiatives to help farmers adapt and reduce emissions.
There is considerable discussion about reducing emissions across the economy. Mike's guest this week suggests that there are real ways to reduce emissions from crop production without dramatic disruptions in production and that we continue to learn more about approaches. Dr Claudia Wagner-Riddle does say that it will require more management but that we can get there.
Mike's guest this episode is Lesley Kelly. Lesley talks about her farm, her path to farming, and her efforts through social media and blogging to help the broader public understand farmers and farming better. She also talks about some of the challenges of engaging broadly through these channels. Mike and Lesley also talk about mental health in agriculture, one of her passions. She is very open about the challenges in her family and talks about her commitment to bringing the issue forward and developing supports - like Do More Ag - to help people who need it.
For many the word hemp is synonymous with cannibis. The truth, however, is that hemp is a plant that grows without THC (the pyshchoactive ingredient in cannibis) and has a wide range of uses - from food to industrial fibre. To help draw back the curtain on the mystery of hemp, Mike chatted with Dr. Jane Kolodinsky, from the University of Vermont to get an introduction to the history, uses, and potential of hemp.
The pandemic has been tough on everyone but it has been especially tough on restaurants. While change for the industry was inevitable, this significant shock may catalyze some significant changes going forward. Food writer Corey Mintz has written a book - The Next Supper: The End of Restaurants as We Knew Then and What Comes After. Mike talks to Corey about some of the key themes in his book, how restaurants will change and what we can do individually to get the types of restaurants we would like to see in the future.
As we are getting a bit more freedom (whether temporary or permanent) and venturing back into restaurants, we hear a lot about labour shortages. Why are restaurants struggling to find people to work? Is this novel and due to the pandemic or is it a broader systemic problem. Bruce McAdams and Rebecca Gordon wrote a piece in the Conversation (https://theconversation.com/worker-shortage-or-poor-work-conditions-heres-whats-really-vexing-canadian-restaurants-167614) suggesting that at least part of the problem is that many (not all) operators don't offer appealing jobs. Mike talks to them both about their article and issue broadly. We often hear challenges about hiring across the food system from farm to fork and, while this discussion is specific to restaurants, there are likely lessons for anyone who hires people in the food system.
In this episode, Mike chats with Dr Beth Ventura about animal welfare. Beth is a teaching professor in animal welfare and behaviour at the University of Minnesota. She studies the science of animal welfare - understanding how animals are doing and what they prefer - but also some of the challenges to making progress in animal welfare both on the farm and in the public conversation.
Labelling foods with genetically modified ingredients has been a contentious debate. Some argue labelling is unnecessary and causes undue alarm. Others suggest consumers have a right to know. There remains a question as to whether it matters to consumers and whether labels will make any difference at all even if we do label. In this episode Mike chats with Dr Jane Kolodinsky of the University of Vermont to get her perspective on the issue.
The Opaskwayak Cree Nation has built a small smart vertical farm in Northern Manitoba. The technology is very cool but the impact on the local community is what really caught my interest. Vertical farms are not some sort of futuristic pipe dream but real and practical production systems that are evolving to provide food sources in all sorts of different communities. This episode is dedicated to shining the light on one that is working.
Farmers are people too. Economists traditionally assume that farmers will behave rationally and maximize profits. The truth is there are many things that influence farmer decisions in adopting new practices, products, or technologies. That's the point Dr Ellen Goddard made in her Presidential Address to the Canadian Agricultural Economics Society. I this episode, Mike talks to Ellen about why we need to spend as much time thinking about producer behaviour as we do consumer behaviour.
In this episode of Food Focus, Mike talks to Dr Kelly Barratt a dairy veterinarian in Ontario. Their conversation ranges from the role of a veterinarian in modern dairy production, how she became a vet, the joys and challenges of being a female veterinarian, and the critical issue of on farm mental health. Her passion for being a vet is clear and you'll find it engaging and educational. The episode ends with a discussion of on farm and on the job mental health and the role of veterinarians in supporting farmers. This one is worth a listen.
Cellular agriculture is not a concept you hear about every day - but it soon might be. You've heard about lab grown meat. We can also produce some dairy proteins using genetically modified yeasts. Technological innovation is allowing a wide variety of food products and ingredients to be produced outside of traditional agricultural production. In this episode, Mike has a conversation with Dr. Lenore Newman of the University of the Fraser Valley to get her perspective on what's coming and what it means for food supply and food security.
We hear a lot of different descriptions of egg production - cage free, enriched housing, free run, free range - but what does it all mean? How should we be making choices? It seems as though the industry is struggling with it as well as the Retail Council of Canada just rescinded a cage free commitment to move into alignment with the national codes of practice on laying hen housing. In this episode Mike talks to Dr. Tina Widowski to get a better understanding of what is actually going on.
Brian Alexander grows grass in Kansas for a living. Mike wanted to chat with him because many say he is farming regeneratively. We are hearing more and more about regenerative agriculture and many of us aren't sure what it means. In this episode Mike talks to Brian about what he does and why he does it. This will be the first of several episodes on regenerative farming to improve our understanding the term.
Food Focus is back after some technical issues and the recruitment of a new producer we will be posting regular episodes again. In this episode I speak with two researchers from the Department of Food, Agricultural, and Resource Economics at the University of Guelph. We talk about how carbon taxes affect farmers and what the future of carbon credits for farmers might look like. Taxes are here now and credits or carbon markets are still emerging and we discuss some of those challenges.
Mike had a conversation with Hal Herzog as part of a seminar for the Campbell Centre for the Study of Animal Welfare at the University of Guelph. They talk about how we think about different animals differently, why it happens and what it means.
How does a small family run grocery store thrive in the era of big box grocery retail and ongoing consolidation? In this episode, Mike speaks with Jackie Fraser of Fraberts Fresh Foods about how they differentiate in the market by selling local and developing a relationship of trust with customers. They talk about the keys to success and some of the challenges a smaller player faces. They also talk about the Ontario Food Terminal - a lifeline of product for small grocers and restaurants.
This is the podcast version of my second YouTube discussion with experts on the dairy and palm issue. I visit with a dairy farmer (Andrew Campbell), a dairy nutritionist (Mike Steele), and a veterinarian (Stephen LeBlanc) about what is happening, what we need to understand better, and where we go from here. You can also see the video version of the discussion if you prefer that to a podcast (https://youtu.be/c_h7zsIpQXc).
Palm oil has gotten a lot of attention lately, particularly in the context of dairy feed. This video presents and discussion with three experts from the University of Guelph and highlights what palm oil is, why it is used in the food industry, why and how it is used in dairy nutrition and how it might be affecting milk and processed products. We originally posted this as a video on YouTube (https://youtu.be/vvaqBMfRY44) but I thought some people might prefer the podcast format.
Many of us take internet connectivity for granted. For some, however, in rural communities even simple things like streaming a Netflix program is frustratingly unpredictable. This affects not only leisure time but also critical economic and social functions. Running a business is impossible without good and affordable internet. We are learning more from home. We are bridging the health service access gap in rural and northern communities with tele-health services. In this episode Mike speaks with Helen Hambly from the University of Guelph about why broadband matters and what we should be doing to improve it.
This is the second conversation that Mike had with Chef Pam Fanjoy. The focus on Pam's culinary therapy program that provides both cooking skills and mental health and life skills support. She uses a kitchen as a context for an activity to help people relax and be somewhat distracted while dealing with broader issues.
This is the 50th episode of the Food Focus podcast. We're exited to hit this milestone and look forward to talking to many more people about a wide variety of issues related to food. This episode is the first half of Mike's conversation with Chef Pam Fanjoy. She talks about her food business (restaurant, meals to go, and more) before and after COVID and how her business reflects her values.
In this episode Mike talks to Ken McEwen about Canada's pork industry. The Canadian industry represents 6% of farm cash receipts and we export between 60 and 70% our our production. This is a profoundly important segment of our ag sector and many people don't have any idea of how it works. They talk about industry structure, strengths, challenges and opportunities.
Mike chats with Dana McAualey about the future of meat. We are seeing more and more restaurants offering plant based burgers (most recently McDonalds and the McPlant). Singapore recently approved lab grown meat for human consumption. Are the stars aligned for the end of traditional livestock production? While there are clear changes in meat consumption, we believe that we are not at the end of meat but just at milestone in the increasing diversification of the North American diet.
This is the second half of Mike's conversation with Angela Straathof on soil. In the first half they spoke about why soil is important and what soil health means. In this episode they talk about improving soil health and the potential for carbon sequestration or carbon capture as a revenue source for farmers.
This is the second half of Mike's conversation with Angela Straathof on soil. In the first half they spoke about why soil is important and what soil health means. In this episode they talk about improving soil health and the potential for carbon sequestration or carbon capture as a revenue source for farmers.
In this episode, Mike has a conversation with Angela Straathof, a soil scientist with the Ontario Soil and Crop Improvement Association. This is the first half of a longer conversation. They talk about why we should care about soil and how its so much more than just dirt - in fact Angela says we shouldn't use the "D" word at all.
We are hearing more and more about large food retailers increasing the charges they put on suppliers. These are the costs of doing business with these retailers who provide access to a large share of the consumer base. In this mini-pod Mike provides a perspective on what these fees do in the market place. He anticipates higher costs (or smaller packages), less choice, and more pressure on an already imperiled food processing sector.
Mental health is a topic we need to bring to the fore; in agriculture and everywhere. During ag mental health week, Mike spoke with Jason Medows, host of the mental health focused Ag State of Mind podcast, about the issue and how to help. Jason has a unique perspective as a farmer, a pharmacist, and someone who has battled mental health himself.
In this episode Mike speaks with Evan Fraser, Director of the Arrell Food Institute on the issue of food security. We've seen food security issues worsen during the pandemic. They talk about why that is and what we might do about it to lessen the impacts of food security in North America and around the world.
Have you tried online ordering and home delivery for groceries yet? If so was it a good experience? If not, whats holding you back? In this episode Mike speaks with Sarah Joyce, Senior VP of Ecommerce at Sobey's about their new Voila home delivery offering. We talk about the size of the market, what their research suggests are the keys to success, some details or their offering, and what an online customer shops like.
This is a first for Food Focus. This is a mini pod - a shorter recording with just the host, Mike von Massow, providing a perspective on a topical issue. In this mini pod, Mike talks about tipping and restaurants. Many restaurants are talking about ending the practice of tipping. Mike talks about why, some of the pro's and con's of tipping and why it may be tough to change - especially in the current climate.
Many sectors in modern agriculture depend on seasonal labour to plant, maintain, and harvest crops. Often these jobs are done by temporary foreign workers, new immigrant, or undocumented workers. In fact cheap labour is essential across the entire food system from farms, through processing to restaurants and retail. The COVID pandemic has highlighted dependence of the food system on these low wage workers. In this episode Mike speaks with Evan Fraser, the Director of the Arrell Food Institute at the University of Guelph about the issue and what we might do to move forward.
Waste - including food waste - is increasingly in our consciousness. In this episode my colleague Mark Wickson speaks with Laura Nash about the Zero Waste movement. They talk about her motivation and experiences as she works towards a life with no waste. They acknowledge some of the challenges and explore opportunities.
In this episode Mike talks to Dr Jess Haines, Co-Director of the Guelph Family Health Study about new research on how families are being affected by the pandemic. Jess shares some new survey results on how family's routines have changed during the crisis. They talk about less exercise, more meal planning and preparation, more meals prepared as a family, shopping habits, and more. Jess also shares some resources the GFHS has prepared to help families.
Have you ever wondered how restaurants might operate in the future? Will the COVID Pandemic accelerate or catalyze some of the changes? This is the second half of Mike's discussion with Bruce McAdams on restaurants and COVID. They talk about what restaurants might look like in a few years. They cover issues like delivery, specialization, labour, pricing and revenue management. A fundamental question is what is hospitality - what creates value for customers and how do we deliver that?
What will restaurants look like as they re-open after COVID-19 lockdowns? This episode is the first half of a conversation with my friend and colleague UofG's Bruce McAdams on restaurants and COVID. We talk about what we might expect in terms of our experience in restaurants and also some of the things that might not be as obvious to the average guest. The restaurant industry is hurting more than you might think and this first stage of opening may do more harm than good. In our next episode we look into the future to talk about some long term changes that might come to the industry - stay tuned.
Flour has never been as cool. Temporary shortages coupled with a surge in baking as people are staying at home during the pandemic has brought flour into the mainstream. In this episode, Mike talks to Melissa McKeown who runs 1847 Milling, a micro miller in southwestern Ontario. They talk about starting and running a small farm based food business, competing against the giants, and some the challenges such as rural internet access. They also talk about different kinds of flour and what makes a good flour.
In this episode Mike has a conversation with Dana McCauley about food innovation and trends and how they are changing given the COVID19 pandemic.
Throughout the COVID-19 pandemic, the agri-food system has experienced unprecedented demand shocks. Questions and concerns about Canadian food supply chains have been discussed as new food processing plant closures are announced. In this podcast episode we sat down with John Masswohl, member of the Canadian Cattlemen's Association, to discuss the challenges present in the beef industry and how ripple effects of this pandemic impact everyone from primary producer through to consumer.
From farm to table, a new year typically presents new opportunities and challenges within the food system. Predicting these changes can allow us to better prepare for what may come. However, it is important to consider not only the consumer side of food, but also what may change in primary production. In this episode of the Food Focus Podcast we sat down with Len Kahn, President of Kahntact Marketing, to discuss his predictions for food trends in 2020.
The food industry seems to be constantly evolving and adapting. This makes predicting future food trends difficult - but not impossible. Jo-Ann McArthur and her team at Nourish Food Marketing are experts on all things food and are up for the challenge. In their 2020 food trends report, they’ve taken a high level look at how our interactions with food are changing. In this episode, we sat down with Jo-Ann to discuss some of their trend predictions for this year.
In this series of episodes titled Talking to Farmers, our objective is to introduce listeners to farmers and give you insight into their lives and work. In this episode, we sat down with Emily den Haan, a dairy farmer who manages Haanview Farms operations. We cover everything from how Emily first got started in dairy farming to what she thinks the industry will look like in the future.
The food options we have available today are constantly evolving and expanding. As palettes and dietary restrictions change, food scientists and product developers are racing to keep up. Ben Carnevale, food scientist with Blendtek Ingredients, knows all about food product innovation and chances are good he’s been involved in bringing some of your favourite food products to the market. In this episode of the Food Focus podcast, we sat down with Ben to talk about food product innovation and how this process responds to local and global trends.
Cory van Groningen, farmer and politician, is one of four brothers currently operating VG Meats. VG Meats is a local, family-owned company that specializes in small herd, high care beef from production all the way through to retail. With their goal of producing the best beef in the world right here in Ontario, they are committed to taking the long way around in producing the highest quality product. In this first episode of a new series titled “Talking to Farmers”, we sat down with Cory to discuss some of the challenges of being a small food processor in a big food industry as well as the importance of communicating with consumers and creative problem-solving.
For most, the idea of eating your family's beloved pet is unfathomable. However, when sitting down to a meal with meat, these thoughts and concerns disappear. Hal Herzog, one of the world’s leading anthrozoologists, has been investigating the complex relationships we hold with animals for several decades. In his recent book, “Some we love, some we hate, some we eat: why it’s so hard to think straight about animals”, Hal sheds some light on why we think about certain animals differently. It turns out that if you are a conflicted omnivore, you are not alone – the human conditions when it comes to eating meat are universal. We cover this and much more in this exciting episode of the Food Focus Podcast.
Good for you and good for the planet – are edible insects the next super food? Jarrod Goldin, co-founder of Entomo Farms, certainly thinks so. As the global leader in the cultivation of insect protein, Entomo Farms has a new solution to healthy and sustainable foods. In this episode, we sit down with Jarrod to learn more about how a cricket farm works and about the health and environmental benefits of consuming insect protein.
Second Harvest is building an efficient food recovery network with the joint mission of fuelling people and reducing the environmental impacts of avoidable food waste. Operating as a charity with a business mindset, they are serious about achieving their vision of no waste, no hunger in Canada. In this episode we sit down with Lori Nikkel, CEO of Second Harvest, to learn more about where they started, how their focus has shifted and why Lori hopes to one day go out of business. Transcript available here: https://www.rev.com/transcript-editor/shared/ztPQQFYl7u6ynNPRMg0dddzDudOm4YgQl3sNVEneqhxmCrp6-9JcMjt2LObw5b5YwWrik2J8cZ7CUkBGKjZIg-eC7BU?loadFrom=SharedLink
Much to carnivores’ disappointment, nutritional research has long suggested a link between increased red meat consumption and elevated cancer and heart disease risk. This was the status quo until recently when a team of researchers released a controversial study suggesting this link may not be as strong as was once believed. Cue debate among researchers and widespread consumer confusion and frustration. In order to get some clarity, we sat down with David Ma, professor in the Department of Human Health and Nutritional Sciences here at the University of Guelph to ask him about this new study and to discuss the discipline of nutritional sciences as a whole. Transcript available here: https://www.rev.com/transcript-editor/shared/wEbtJH2do_sZ3szB_5n753CwG4LRGf9hsfFTX1AHRf7thWqriLllTQ9DvAE-vZWJK6cUQyDkFii8wiLizGFpYiXbG7U?loadFrom=SharedLink
In today’s society, we often hear polarized opinions on the use of biotechnology in food, even among small circles of people. But why has this become such a contentious, often emotional, issue? In this episode, we sit down with Kevin Folta, Professor in the Department of Horticulture Sciences at the University of Florida to discuss how the conversation around biotechnology evolved to be what it is today, and how we can begin to change it. Transcript available here: https://www.rev.com/transcript-editor/shared/xGk15JLiXzlRBMvQBW_OWe8nMoRnWctHJ_UArHhNNALU-weB19eEN6xgzHzYOBVurxUxn2DBFcY0f5x6QgSVV-7idz0?loadFrom=SharedLink
'Raised without antibiotics', 'Hormone-free'… Have you ever wondered what these claims might mean for your health or for the health of farm animals? In this episode, we sit down with Steven Roche and Dan Shock from ACER consulting and address some of the confusion around antibiotic resistance. We discuss how and when antibiotics are used in agriculture, what that means for humans and how we can mitigate the effects of antibiotic resistance. Transcript available here: https://www.rev.com/transcript-editor/shared/eOnqUmQaebEeZeo_Fd-KFOlUi52omLtq2Da_F8F3EMoK_0rWf6HwafBBpEpEQKteoSQVV-BFfRa6IWKiHmMqoXxgmwg?loadFrom=SharedLink
For a variety of business and personal reasons, Darcy MacDonell decided to only open his restaurant The Farmhouse Tavern four days a week. This business model has yielded impressive results benefiting all involved in the restaurant from staff and proprietor to guests and the environment. In this podcast episode we discuss his restaurant, business practices and how the restaurant industry is changing. Transcript available: https://www.rev.com/transcript-editor/shared/BWkfSvPQoN898KmMRLqhwLx18ggUj9kcdo9LULrFWwH6MXNwYThO_kYuwD7f-7n1COBhgVZxTRdIkcKKvUF88rK7oxU?loadFrom=SharedLink
What are some of the misconceptions people have about vegans? Turns out, there are many. It's not all about quinoa and avocadoes for the group of 6 vegans we interviewed in this podcast episode. As a follow-up to our previous Talking to Vegans podcast, in this episode we discuss the affordability of veganism, the nature of sacrifice and whether or not you can be a part-time vegan. Transcript available here: https://www.rev.com/transcript-editor/shared/8WbvL8IHj_TtOAgRcinuEgs8OynxF2YDb4brNdpt29kGmQruKqb6WttEK869TAwoZO8HWSKyB_d3Xizu-KCYJgDuhuQ?loadFrom=SharedLink
People often think of vegans as a caricature. However, even among this group with similarly stricter diets than the average, there is a great deal of diversity. In order to better understand some of these different perspectives, I sat down with a group of 6 vegans to have a non-confrontational conversation about what it means to be vegan. Tune in to our first of two episodes titled "Talking to Vegans". Transcript available here: https://www.rev.com/transcript-editor/shared/fqGL-3VKvrOU078OEl6RHnPlvkq5_m-xgcBcp-2vGLJyFYeG6w3bfOhf81AtQYDQByqs80Sc7zIt1KliCKF5MzmmIy0?loadFrom=SharedLink
“Why don’t they get it?” is a question we often hear among the scientific community when speculating about consumers’ hesitancy to accept new scientific developments. However, the manner in which the general public interacts with evidence is not necessarily the way scientists think they do – which complicates matters. In this episode we sit down with Maya Goldenberg, associate professor at the University of Guelph, to discuss how we come to accept knowledge in our lives and justify our beliefs. We discuss the parallels between vaccine hesitancy and the food industry and why certain communication campaigns about these matters have failed in the past. Transcript available here: https://www.rev.com/transcript-editor/shared/_5_Gqr3vtfCizvlTYw7-SZjvAiGi16_cvasXAC_ZmZF7tqvb1HFuPt3-8XUym5YTrHlU5o1lZr-7LOnnhu6P1E4xUQ4?loadFrom=SharedLink
Ned Bell is a long time sustainable seafood ambassador and is the Ocean Wise Executive Chef based at the Vancouver Aquarium. Calling his cooking "globally inspired and locally created", Ned is passionate about encouraging diverse, local diets - which of course involve seafood. In this episode he encourages us to think more about what we eat and why we select certain foods. Transcript available here: https://www.rev.com/transcript-editor/shared/DTz1xC8NMQ_6Y6C0SRkqVFca8cLHU_5GXblHwn_v--GArZXlS9or3DHWGfMxbSp0j9F4XtC5YXM38btuSsZjzXzv-NA?loadFrom=SharedLink
Join us in this unconventional episode where the Food Focus team engages in our first ever “Taste Test”. Listen along as we compare common food products for which there are conventional and premium product options. Can we tell the difference between organic tortilla chips and conventional ones? Does a higher price mean improved value and taste? Tune in to find out as we continue to broaden our learning about food, biases, product characteristics and value. Transcript available here:https://www.rev.com/transcript-editor/shared/-tdUXQ2_2HuuvoB0-9lcLBGfuRi26ssCJOSGBaCjl1SGzezQ0Y2C4jdmUypssFANlQGGpLplgD6Ac5OiIyKwY1fw9S8?loadFrom=SharedLink
Consumers are frequently inundated with messages and information about food. Andrew Campbell, the Fresh Air Farmer, is helping people to make sense of this cacophony. Media guru and farmer in Southern Ontario, Andrew is well-versed in communication strategies and education. In this episode, informally dubbed as the “absolutely agree with you episode”, we discuss how he thinks about engagement, what we're doing well, and what we can do better. Transcript available here: https://www.rev.com/transcript-editor/shared/r5Fbq2uwqOVaN09vvYtykh983hgUAV-uqdXPBAMqDV0pHfmHkmu69yYE_4AD2VltYZBbCJTvB8YdeWi_-iWcLeP8kUc?loadFrom=SharedLink
Customers are moving away from the traditional restaurant experience and embracing the convenience of restaurant food delivery instead. The question remains, is this changing the way we eat or simply giving us more choice? In this episode we sit down with Andrew Coppolino, local food commentator and columnist for CBC-Radio in Waterloo Region, to discuss the growth in restaurant delivery and the future of food service. Transcript available here: https://www.rev.com/transcript-editor/shared/OG2MPkBdnTykes8UMtv5nh3mozwHEbgHdfYXYnW4PSGKX4vte7af87ya1XcW7P1vZ_sap5UnhDGH6maWUANzzxB9kXI?loadFrom=SharedLink
When it comes to space exploration, food determines how far from earth we can go and how long we can stay. How to reliably and indefinitely produce food beyond terrestrial bounds remains an unanswered question. However, Mike Dixon, professor in the School of Environmental Sciences and Director of the Controlled Environment Systems Research Facility (CESRF) at the University of Guelph has been trying to answer this question for some time now. In this episode, we sat down with Mike to discuss the technical challenges of growing food in space and how his research can also be used to address food insecurity back on earth. Transcript available here: https://www.rev.com/transcript-editor/shared/7OHZDbrLdQZUJgQIFItu9d577o2nKKquIgdSv4ctupXkzdKcbp49C3Kr_naOWflX5XUljubh45CPQyLKMk5uKneV3og?loadFrom=SharedLink
Social media now plays a significant role in shaping the public’s understanding of food production. As such, farmers have been encouraged to be proactive on various social media platforms. But is it working? In this episode, we sit down with communications expert Christina Crowley-Arklie to discuss the importance of digital communications in agriculture. Transcript available here: https://www.rev.com/transcript-editor/shared/NgysdQbaMSDInxuaSDdjcMK9r7cX4niYk1tHBvPwa7mMR_s8zQ4pzSZ8fkwjujYKsP2sOb9ew9xaUDGXWkcFsuourOg?loadFrom=SharedLink
For many years now, experts in Canada have been calling for a coordinated food policy to address issues related to the production, processing, distribution, and consumption of food. In this episode, we sit down with Evan Fraser, Director of the Arrell Food Institute and professor of geography at the University of Guelph to discuss what a food policy might consist of, why it matters and how it can be executed properly. Transcript available here: https://www.rev.com/transcript-editor/shared/84Iih_Q0cc3ef0oyvAhtfIEPjYdJKhHUoHZEQzKn5xa86pEWlPJY-PZskPiRmLiPP9DtC5Ay4aKsMUu3lzS2UOAHPiM?loadFrom=SharedLink
In a society where fewer people are knowledgeable about agriculture, it can be difficult to educate consumers on issues that arise relating to food. With an expectation of both safety and choice when it comes to food, keeping consumers and farmers on the same page can be challenging. In this episode, we sit down with Crystal Mackay, president of the Canadian Centre for Food Integrity to discuss agriculture, food choices and what needs to change in order to maintain both choice and trust in the Canadian Food System. Transcript available here: https://www.rev.com/transcript-editor/shared/lJlw9EHO3Wt9iz9KUWKUJptFq8kyGmBtK6iZv_PIpI-4Rpm-jTpO5L_8GMnl_J_UbIbWAnIYxev4Oow0X1jwBHWtEvk?loadFrom=SharedLink
When we think about Canadian food, Anita Stewart immediately comes to mind. Long-time activist, culinary author and the founder of Food Day Canada, Anita defined the term “Canadian Culinary tourism” while it was still an oxymoron. In this episode, we have a mouth-watering conversation with Anita about the possibilities and opportunities she sees in Canadian food. Transcript available here: https://www.rev.com/transcript-editor/shared/3zi62zgFGWpv77u0ZxS21PLFZA_xzWsW7aQ-Sp5gfiJhg8tdHi3PWslD6ctldbKFTt3U6znkWSLIv3ZDu7En31tEynY?loadFrom=SharedLink
Canadian students' food preferences may be changing, but they're still hungry. The University of Guelph's Hospitality Services has been recognized as having the best campus food in the country, as well as being a Canadian leader for sustainability initiatives. We sat down with Vijay Nair, Executive Chef to learn more. Transcript available here: https://www.rev.com/transcript-editor/shared/AvOVHMvIBiGGhXos238mATkGYNCDLWX99hw8DKMRzLpd--9E7soWU3C0CGU60aX5br9m3E7C5V0HSOrS6XDmrcD6gM4?loadFrom=SharedLink
In this episode, Dr. Alfons Weersink, Professor in the Department of Food, Agricultural and Resource Economics at the University of Guelph discusses the implications of supply management from farmer to consumer. Transcript available here: https://www.rev.com/transcript-editor/shared/HpDoL6UCrWK88XvL2wtr-68P5HmP75b8tvruyDmfFwu-Wxb9BCCbfpVfwJbXixYEvNjAeYKC6np8BqtrWAcvfRHf23s?loadFrom=SharedLink
Bob’s Your Uncle, a Toronto-based marketing agency, has created a beer made out of bread that would have otherwise gone to waste. "Been a Slice" beer is not only great tasting, it is also on a noble mission to increase awareness about food waste and food rescue initiatives - one sip at a time. Our guest Bob Froese, CEO of Bob's Your Uncle, discusses the challenges of brewing a beer out of bread and getting it to market. Transcript available here: https://www.rev.com/transcript-editor/shared/DAeWekEX1tHWpiePSjpSqFxatv-bchaOZVWvxaSPPOCsF_pNiF_VR91EbazEK4B9QtiRZZmI6ey64qekTkqa0GeETFw?loadFrom=SharedLink
Despite some skepticism, the new food guide is sure to impact evolving Canadian diets. In this episode, we discuss the implications of Canada’s new Food Guide with Dr. Jess Haines, associate professor in the Department of Family Relations and Applied Nutrition at the University of Guelph and co-director of the Guelph Family Health Study. Transcript available here: https://www.rev.com/transcript-editor/shared/YZg9osDrC6oS5YFxtdsVI3uVXV874Mgget-mlnO8qnAEYB2hrH7pA2IKYGwNHIT7B1uauVihR_UnfZ3Pv4706acS3vk?loadFrom=SharedLink
Cannabis is poised to have big implications in the food industry from snacks and drinks to restaurants and tourism. We discuss both the opportunities and risks that this brand-new experience might bring for Canada. Transcript available here: https://www.rev.com/transcript-editor/shared/IDvaubf0Hyk-2-zpKRjmWpCZaqpIAIJw2dBpfhWFoUc-vuDGATFo2LjH3emu35yraUASZ5O0xdFptC6kslLk0dX-ySA?loadFrom=SharedLink
In the wake of the recent outbreak of E. coli infections linked to romaine lettuce, Dr. Keith Warriner, professor in the Department of Food Science at the University of Guelph, discusses the good, the bad and the ugly of our food safety system here in Canada. Transcript available here: https://www.rev.com/transcript-editor/shared/QExqodGa8J8mN0zV_3iaC2cUp2EI_Qcm7SD9VWWvJskyQuE9gvDjL__XnMUrUZaJVG0veXo4d0udmBHBUNDrV75qMtM?loadFrom=SharedLink
Dr. Ralph Martin, professor in the Department of Plant Agriculture at the University of Guelph and Mike discuss the benefits and trade-offs of organic agriculture. Transcript available here: https://www.rev.com/transcript-editor/shared/kDiXGUn8W79mOlKey6GcndkUYKYHTm4-bEXzNr0hnYWiwstQxKltthn8DdyTYxt0b1D9kO4KTVtz8zu-Og9zh0CSuVk?loadFrom=SharedLink