Belly Time Food Stories: Recent Episodes
Edmund Rek
Subscribe to the podcast to discover cooking tips, food traditions and eating obsessions from some of the most accomplished foodies on the planet.
Over the past two decades Rwanda has been experiencing a rebirth of their coffee industry in ways that have not been seen before in this small East African Country. By focusing on single origin specialty coffee, promoting small family farms and coffee producing cooperatives, awards are being won and the coffee world is on notice. I had a wonderful conversation with Ryan and Armel who break down in detail the special qualities of Rwandan coffee. "A “bluebird day” is a perfect kind of day, where there isn’t a cloud in the sky. The sunrise warms your face, and the clear skies warm your heart. It's the feeling we aim to bring you with every cup of our coffee." https://www.bluebirddaycoffee.ca/
Today we speak to Natasha Akiwenzie who lives in Neyaashiinigmiing, an unceded First Nation, and is a co-founder of the Bagida’waad Alliance. Chippewas of Nawash, Saugeen and other Indigenous fishing families founded an environmental not-for-profit organization to research the waters of Lake Huron and Georgian Bay to better understand the contributions of climate change to the decline of the once prominent Whitefish population. A large part of the organizations advocacy is to encourage youth to hear the stories from the Elders and do more active stewardship of the lands and waters. https://bagidawaad.ca/
By the age of 10, Andreas knew what he wanted to - raise happy sheep. And he and Nicole are doing exactly that on their farm in Ontario. After visiting New Zealand, where there are 5 times more sheep than people, his destiny was set. Listen to their story and how after learning through trial and error their business, and herd continues to grow, feed and nurture their customers. https://www.buschbeckfarms.ca/
Carl Heinrich, the chef-owner of Richmond Station in Toronto, is in love. He is in love with a farmer and he is in love with cooking. His love of cooking started at home with his siblings, which led him to the kitchens of renowned French Chef Daniel Boulud and ultimately to winning Top Chef Canada in 2012, or "Top Cook" as he prefers. His love for farmers has grown so strongly that he has kinda became one. Down to earth and humble are not often used to describe a chef. Well you can decide if you agree after you listen to this weeks episode and learn about Carl's commitment to regenerative agriculture, how he won the Top Chef competition, and what he did with over 300 cabbages he grew for his restaurant. https://richmondstation.ca/ https://thenewfarm.ca/
So common and yet so misunderstood - I cannot think of a more polarizing food. Now, bread I can understand. Believe, or not I have met people who have coveted their grandmother's sourdough starter and have kept it going for decades. And the tradition of waiting for the dough to rise, and the hearth to heat up, it is all very poetic. But after speaking to Daniel of the Cutting Veg Farm and founder of The Global Garlic Project, I think garlic deserves a spot near the top of the list of most influential foods. Don't take my word for it. Listen to Daniel tell his story and how garlic's tasty and magical powers to multiply itself in the ground and to humbly connect people from all over the globe. https://www.thecuttingveg.com/garlic-recipes/
This week we speak to Seth from Forbes Wild Foods who explains how he first became interested in foraged foods, tells us everything we ever wanted to know about maple syrup and how his happiest place is in the woods, or at a farmers market .
Every question about bees, pollination, or how honey is made it will be answered in this episode thanks to John and his family from Bees Universe. We have a lovely chat at his kitchen table where he reminisces about bear attacks and how he is still marveled by - and inspired to - live a sweet life in the community his bees. https://www.beesuniverse.com/
A recent winner of James Beard's Lifetime Achievement as the Pope of American Cuisine, Patrick O' Connel's jewel of a restaurant has been satisfying diners since 1978. Listen to his story in this episode, as we read the introduction from his first cookbook, The Inn At Little Washington - A Consuming Passion.
In this episode, we speak with Shannon in Montreal about her incredibly inspiring work in urban gardening and growing education. In 1563, Giuseppe Arcimboldo painted a series of portraits that represented the Four Seasons. I envision his portrait of Summer when I listen to Shannon speak so passionately how for anyone to be a complete person they need to grow something.
Sabrina doesn't hold back any punches when fighting for sustainable seafood. She explains how fresh frozen is not an oxymoron and the incredible benefits of eating more seafood and supporting farmers markets. https://www.fisherfolk.ca/
New Urban Farmers Katie Ann and Alvis, reminisce about their childhoods and favorite foods from back home and how it influences their food identity and what they choose grow. https://deeperrootsfarms.com/
Carole, a humble baker from Mother Dough Mill and Bakery uses a school bus, simple grains and a traditional method of milling to tell a complex story of food sovereignty.
This week we read excerpts from Antoine's cookbook, published in 1975. We learn about the history and how the author's great grandfather created the recipe for Oysters Rockefeller on a whim.
Today we speak with Paul from Toronto who has a Paw Paw obsession going on 30 years. He has gone so far as to hand pollinate it's flowers, to climbing onto the roof of his house, just get a taste of North America's only native tropical fruit.