The Food Explorer Podcast – Détails, épisodes et analyse

Hey hey Food Explorers!

Today's conversation with Elaine Doucette, The Herbal Mama is a fascinating chat about all things farms, farmers, foraging, fermenting, and fun! All the F's are given here in this episode.

I have had the pleasure of eating the ferments that Elaine creates and they are highly addictive in the best possible way with the probiotic pickled carrots being my absolute favourite.

To connect with Elaine you can find her at:

Instagram: https://www.instagram.com/theherbalmama/

Website: https://www.theherbalmama.com/

And, can you all do a big favour?  We need more people to find us, so it only takes a second to do a 5 star review and we'd be so grateful!  You're all the best!  Thanks!

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Hey hey Food Explorers!

I've got a super treat today, I reconnected with two of my favourite people from when I lived in the Bow Valley, Alberta, Canada. Chris and Shari-Lynn Williams, were the innkeepers at Mt. Engadine Lodge for many years and it was such a special place to go and spend time in the back country.

Now, they've both retired from the hospitality industry and on this episode we discuss their move from the Canadian Rockies to Annapolis Valley, Nova Scotia. They share their love for gardening and the abundance of produce in their area. We could have talked about the local food scene, including farm stands, farmers markets, and the support for local farmers for days.

We also chat about their experiences growing garlic and other crops, as well as preserving and using their harvest in various dishes. In this conversation, Chris and Shari-Lynn Williams discuss their experiences with local food and small farms in Nova Scotia. They talk about the importance of supporting local farmers and the benefits of eating seasonally. And of course share their love for cooking and trying new recipes with fresh, local ingredients.

I never knew they had a story about meeting Anthony Bourdain - what a cool experience. Interviewing Chris and Shari-Lynn was a great way to highlight the vibrant food culture in Nova Scotia and the joy of connecting with local producers and chefs. Road trip anyone??

Don't forget to Subscribe and Share - we love building community!

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Hey hey Food Explorers!

I love watching content on YouTube, no really I find so many channels fascinating. A few months ago I came across Bryan Johnson, the creator of Project Blueprint, Don't Die, and according to his profile he's the most measured human in the world.

He gets a lot of hate but I find him compelling to watch. Bryan and his team have come up with different recipes to optimize his nutrition and while they are interesting - there's a couple of wee mistakes....sorry I found them LOL

But, I thought it would be fun to make a video about his Nutty Pudding recipe because it actually looked like it would be delicious (and it was quite tasty) and go over a few of the mistakes in his recipe.

Recipe for Nutty Pudding is on his website: https://protocol.bryanjohnson.com/#nu...

And, the video showing the prep is here:    • How to Make My Anti-Aging Dessert (Li...  

As I explain in the video, it's just a few nitpicky errors but if you were to make this you might want to know! Let me know - who is your favourite YouTuber (besides me of course!) and would you make this pudding?

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Hey hey Food Explorers!

This was a great week for learning all about Spontaneous fermentation and barrel aged beers with Greg Zeschuk, owner of Blind Enthusiasm Brewery in Edmonton, AB, Canada.

Spontaneous brewing is something I knew nothing about except that I really loved the beers we sampled when we went to The Monolith, their second brewing location last summer. We tried the entire menu, I'm not even kidding! They have these great sampler sizes of 100ml and I loved that we got to try them all and then go back for the ones we really wanted to spend more time with.

The beers brewed at The Monolith are not your usual brews and they definitely are catching the attention worldwide with having just won 6 international awards!

Find them at their website:

https://blindenthusiasm.ca/

Visit either location - Biera Market or The Monolith (Biera has the full serve restaurant and is delicious!)

On Instagram:

https://www.instagram.com/blindenthusiasmbeer/

Let us know if you've had a chance to try their offerings? I honestly can't decide which brew was my favourite!

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Hey hey Food Explorers!

I have been eagerly anticipating this conversation with Mary Bailey, the Editor in Chef of the Tomato Food & Drink magazine. It is one of my most favourite mags to pick up 6 times a year.

The content is so wonderfully local and not just about restaurants (though we love them) but also articles, recipes, what's happening in and around town and so much more!

Plus, if you're not in Edmonton that's okay because their website: https://thetomato.ca

is packed full of even more than the printed version of the magazine!

Mary and I have a great chat about not just the publication but also Canadian Culinary Championships where she is a Senior Judge, how eating seasonally is best, local spots, exploring wine, and so much more!

Please make sure to Share and Subscribe - we are working hard to grow this channel and your support means so much!

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Hey hey Food Explorers!

I've got a treat for you today! My friend Celeste of Dota Coffee joined me for an incredible conversation all about her family's coffee company, all the things I did not know about coffee, and her exciting news that soon there will be a Dota Coffee bar located inside my favourite place to eat weekly, Culina To Go! This is a great collaboration and will help introduce more people to this delightful coffee!

You can find Dota Coffee on the interwebs at:

🌐 Website: https://www.dotacafe.com/

📸 Instagram:   / dota_coffee_company  

☕ Coffee to purchase locally at Culina To Go (open Tuesday - Sunday) https://www.culinafamily.com/

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We're back to numbered episodes this week and more spring cleaning...cleaning out the cookbooks that is!

Hey hey Food Explorers!

If you're like me you've probably got a hefty collection of cookbooks. I have A LOT of them - well over 100. But, why are these 31 books leaving my house - they bring me no joy! Plus a few other reasons. Now, the current books bringing me joy ✨ - I speak about each of them in this episode.

If any are of interest to you, here's the link to grab a copy of them. Because people are watching from all over I did put the Amazon links but definitely go support your local indie bookstore if they have a cookbook section.

🎂📚And, I speak quite a bit about Crystal Dawn Culinary's Raw Desserts Creator Club - honestly a big reason a lot of the 31 cookbooks are leaving my house is that what she is creating in her academy is a million times better than any of those cookbooks. Check out her RDCC here: https://courses.crystaldawnculinary.c...

Plus, I speak about our 🟠📰Substack and 📌✨ Pinterest pages - come find us and say "hey hey!"

📚❤️📖 Books I am loving: Kitten and the Bear Cookbook (preserves and scones!) https://amzn.to/3UehLxP

Joshua Weissman: Texture over Taste: https://amzn.to/3JgcVdb

New School Sweets: https://amzn.to/3TUJn9W

The Art of Raw Desserts: https://amzn.to/43VVcRL

Eat Alberta First: https://amzn.to/3TObMys

The Flavour Matrix: https://amzn.to/3VUBJPq

Cooks Illustrated Baking: https://amzn.to/4aMxGJT

The Flavour Bible: https://amzn.to/3w01001

The Complete America's Test Kitchen: https://amzn.to/3QnH4LR

The Flavour Equation: https://amzn.to/3vO5pDo

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This was a blast to make!  Taking a product I love from a farmer I love, yapping about it and making a great recipe!

This is our first of the Product + Recipe videos and I was thinking of when the first time I ever ate microgreens? Still trying to figure that out - look for the Substack article coming soon with detailed info on this delicious ingredient.

For now grab your FREE RECIPE with some substitution options https://rb.gy/kkwpx9

In this video I feature:

Thistle Hill Farms - https://thistlehillfarms.ca/

Evoolution Olive Oil and Balsamic Vinegar Tasting Bar - https://evoolution.ca/

Wholly Rhino Peppercorns - https://woollyrhinopepper.square.site/

Kitchenaid Mini Food Processor - https://amzn.to/3U6MIUP

And...that beautiful flower arrangement from Blooms by May - https://www.bloomsbymay.ca/

Apron, which I am in love with made by my friends at Victor Hugo Apparel, chefs making stuff for chefs! https://vhkitchenapparel.com/

Small glass bowls - https://amzn.to/43Lsjry

Have a great day everyone!

Hey Food Explorers!

It's getting wild out there if you're a chocolatier!  Cocoa prices are at an all time high!  And not just it went up a few percent, nope it's up 264%...meep!

Jason and I wrote a Substack article (link below), and we write about what's happening but I wanted to do a personal episode on what it means for the chocolate business which is very much a part of how we survive.

🟠📰 Substack https://rb.gy/b435u0

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Yay!

The first in our new series' that is all about a simple technique to activate your raw unprocessed nuts.

Step 1 - soak for the right amount of time

Step 2 - rinse well and get all the ick off

Step 3 - dehydrate until dry

I go through how to do this and why. Plus pro - tip: if you don't have a dehydrator you can do this in your oven on the LOWEST setting for about the same amount of time.

I have a great water filtration system to alkalize, ionize, and removes chlorine, fluoride and more but it's an older model but here's a link to one that does the same thing: https://amzn.to/43yASWx

Plus my awesome dehydrator is an Excalibur 9 tray: https://amzn.to/4cAxvT1

Though when I was looking for the link I noticed a new version that I am now coveting but haven't tried yet: https://amzn.to/49eoE6s

If you want to get the T-flex sheets, here's the link for that as well: https://amzn.to/4athcFN

These are affiliate links and a small commission does get paid to me if you use them 💖

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