Explore every episode of the podcast The Food Podcast
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Everything We Need Is Here | 30 Apr 2024 | 00:16:34 | |
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 | |||
| Puddings, Cakes and the Space In between | 16 Apr 2024 | 00:21:56 | |
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: * Dark Angel - featured in this episode with permission from Jill Barber, Rose Cousins and Jenn Grant * Colleen Thomspon - writer, photographer and raconteur Instagram @monkeyweddings * Monkey Weddings & Summer Sapphires - South Africa to Nova Scotia: Stories, Recipes and Memories (General Public Inc, 2020) * 32 Songs to Live and Cook By - Colleen Thompson * Field Guide, Halifax - Malva pudding is still on the menu! 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!) * Preheat oven to 400°F and grease a square 9” baking dish. * 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. * In a mixing bowl combine the flour, baking soda and salt. * 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. * Add the flour mixture bit by bit and mix well. * 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). * 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 | |||
| Food, Life and Letters with Amy Minichiello | 01 Aug 2023 | 00:37:22 | |
Mentioned in this episode - * Amy Minichiello | Instagram | Website * Recipes in the Mail - Family Cookbook and Journal * Amy’s Instagram post from April, 2023 * The Food Podcast Season 3 Episode 7 - Homemaking with Jill Barber * Jill Barber’s song, My Mother’s Hand Episode Credits- Episode edited by @abigailcerquitella Host @lindsaycameronwilson @thefoodpodcast Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Homemaking with Jill Barber | 18 Jul 2023 | 00:39:19 | |
Season 3, Episode 7, Homemaking with Jill Barber, is live! Mentioned in this episode: * Jill Barber | Website | Instagram * Clint Smith on Stephen Colbert - Clint Smith: Poetry is the Act of Paying Attention Via Jami Attenburg’s ‘#1000 words of summer ‘ * Maggie MacKellar on The Food Podcast - Flavours of Home with Maggie MacKellar * Maggie MacKellar’s Substack, The Sit Spot - “Lucinda Williams and Me” * Angela Garbes - Essential Labor Mothering as Social Change * Alison Roman’s Key Lime Pie Edited by Abby Cerquitella Music by Jill Barber + Jenn Grant Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Listen to the Tea | 13 Jun 2023 | 00:17:19 | |
Season 3, Episode 6, Listen to the Tea, is live and ready for listening! Mentioned in this episode: * MFK Fisher’s A Map of Another Town: A Memoir of Provence * Discovering Tea with Margaret Ledoux * London based textile artist Rachna Garodia * The Sophie Scarf by Petite Knit * Weaver Sandra Brownlee in her studio (a Sandra Brownlee weaving is featured in the image above) * Crying in H Mart by Michelle Zauner * 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 Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| All We Need Is Here with Gillian Bell | 23 May 2023 | 00:53:26 | |
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 - * Gillian Bell Cake | IG @gillianbellcake | Web GillianBellCake https://www.gillianbellcake.com.au/privatecook * Part one of our series on cake disasters: Step Toward Disaster with Marianne Pfeffer Gjengedal * Dispatch to a Friend, Season 1, Episode 8 - * My newsletter, FOOD STORIES * Wendell Berry’s What We Need is Here * 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 Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Step Toward Disaster with Marianne Pfeffer Gjengedal | 09 May 2023 | 00:29:54 | |
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 Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| The Nature of Mussels, the edible kind | 25 Apr 2023 | 00:26:47 | |
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: On Being episode featuring Janine Benyus 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 Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| A new episode: An Idea To A Story | 11 Apr 2023 | 00:19:25 | |
Welcome to episode two 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: 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: * Descript - an app that allows you to edit sound from text * Epidemic music - an excellent source for audio to sprinkle into stories * Temi - for transcribing ‘at lightning speed’ * Tape a Call - an app, as the name suggests, for recording phone calls * And Abigail Cerquitella - for all your podcast and storytelling production needs Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| The Jellyfish Buffet with Kathleen Martin | 01 Apr 2023 | 00:28:00 | |
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: 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 Food Stories 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. Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| The Jellyfish Buffet with Kathleen Martin | 28 Mar 2023 | 00:28:00 | |
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: 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 Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| A Field Guide to Christmas | 06 Dec 2022 | 00:19:35 | |
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 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 Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Eat My Joy | 20 Feb 2024 | 00:32:00 | |
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: * Tipping is a Legacy of Slavery by Michelle Alexander * 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 | |||
| Bento Box Your Life with Kate Inglis | 22 Nov 2022 | 00:29:16 | |
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 Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| The Flavour of Comfort with Sherrie Graham | 08 Nov 2022 | 00:25:07 | |
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.
Credits Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| A Knife in Her Underwear Drawer with Anna Lee Hirschi | 25 Oct 2022 | 00:26:13 | |
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.
Credits Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Collections and Cookbooks with Kris Warman | 11 Oct 2022 | 00:29:55 | |
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. Finnish Arabia Dinnerware
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Making a Mark with Nicola Bennett | 27 Sep 2022 | 00:20:42 | |
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 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 Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Finding the Light with Julie Van Rosendaal | 13 Sep 2022 | 00:19:51 | |
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
And for the lunar cake mentioned in the episode Credits Hosted by Lindsay Cameron Wilson Edited by Abby 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 | |||
| Finding Beauty with Kerrilynn Pamer | 11 Dec 2020 | 00:28:20 | |
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.patreon.com/TheFoodPodcast Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| A Recipe For Nourishment: queer food, faith and a honeycomb cheesecake with Jennifer E. Crawford | 06 Oct 2020 | 00:37:46 | |
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. @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 Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Finding Home with Fanny Singer | 03 Jul 2020 | 00:31:15 | |
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. IG @fannysinger Mentioned in this episode: Richard Hamilton’s Just what is it that makes today’s homes so different, so appealing? My Family and Other Animals, by Gerard Durrell Paulson Press, Berkeley Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| "Finding Home With Fanny Singer" Preview! | 24 Jun 2020 | 00:00:35 | |
| Crossing the Threshold | 06 Feb 2024 | 00:24:13 | |
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 | |||
| How To Quarantine By Mistake, with Aimée Wimbush-Bourque | 28 Apr 2020 | 00:29:26 | |
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. @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 in the Big Woods by Laura Ingalls Wilder Simple Bites Re-Growing Vegetables Tutorial Aimee’s Books: Brown Eggs and Jam Jars: Family Recipes from the Kitchen of Simple Bites Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Side Dishes with Lindsay Cameron Wilson - Live from The Atlantic Podcast Summit | 07 Mar 2020 | 00:09:01 | |
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:
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Love + Activism with Aube Giroux | 04 Feb 2020 | 00:28:51 | |
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 Mary Oliver - What I Have Learned So Far Aube’s Pea Soup Aube’s Daylily Fritters Landmarks, by Robert MacFarlane Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Aran Goyoaga's Kitchen Playlist | 12 Nov 2019 | 00:36:15 | |
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’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’s No 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. Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| SIDE DISHES, "The mini-series exploring the flavours of home" w.guest Jasmine Oore | 25 Sep 2019 | 00:23:06 | |
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 Elvis’ Always on My Mind Julie Andrew’s performing a Jewish Wedding Song For Jasmine’s pickle soup recipe, visit here. Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Baby's on Fire with Marianne Pfeffer Gjengedal | 10 Jul 2019 | 00:28:49 | |
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 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) Girls Need Love (too) by Summer Walker featuring Drake Drake on Cake by Joy the Baker Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Making friends and feeding family with Hetty McKinnon | 03 May 2019 | 00:29:56 | |
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 The Food Podcast Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Jell-O Girls with Allie Rowbottom | 26 Feb 2019 | 00:26:03 | |
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/ Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| SIDE DISHES, "The mini-series exploring the flavours of home" w. guest MAGGIE MacKELLAR | 05 Dec 2018 | 00:22:06 | |
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 Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| SIDE DISHES, "The mini-series exploring the flavours of home" w. guest FLORE VALLERY-RADOT | 25 Oct 2018 | 00:16:59 | |
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/ Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| The Measure of Her Dreams | 23 Jan 2024 | 00:45:08 | |
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: * That review on Tripadvisor * The Food Podcast - A Field Guide to Christmas * The Pogues - A Rainy Night in Soho * Simon Pearce Glassware * Frette Linens * 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 | |||
| A Playdate with Luisa Brimble | 21 Aug 2018 | 00:26:26 | |
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/ Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Eating in Watercolour with artist Jessie Kanelos Weiner | 25 Jun 2018 | 00:26:40 | |
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/ Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| A cup of tea with best-selling author Alexander McCall Smith | 19 Apr 2018 | 00:36:29 | |
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 ofGet full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Baking it Out with Claire Ptak | 27 Feb 2018 | 00:32:21 | |
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 | |||
| Form and Function with Alissa Kloet of KeepHouse | 09 Jan 2018 | 00:29:18 | |
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 ofGet full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| The Christmas Special! A conversation with JUNO award winning Old Man Luedecke! | 20 Dec 2017 | 00:41:47 | |
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!
Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Seaweed For The People! | 31 Oct 2017 | 00:29:16 | |
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. Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Small Victories with Julia Turshen | 07 Sep 2017 | 00:27:07 | |
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. Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Wooden Spoons, The Backstory | 28 Jul 2017 | 00:26:37 | |
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 Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Fathers Of Confederation, a conversation with Grant Lawrence | 23 Jun 2017 | 00:33:22 | |
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 | |||
| PURE JOY with Lauren Gerrie | 09 Jan 2024 | 00:32:05 | |
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: * We Belong by Pat Benatar * Ryan Heffington - Ted Talk: How Dance can unleash your inner joy * Moves Pure Joy - Instagram @movespurejoy * Lauren Gerrie - Instagram @laurengerrie * The Two Fat Ladies Complete Series on Youtube * 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 | |||
| Stories from the Kitchen Table with Molly Wizenberg | 05 May 2017 | 00:21:52 | |
'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 | |||
| Sweet Sixteen | 24 Mar 2017 | 00:23:27 | |
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?Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| LIfe After Gluten with Aran Goyoaga | 01 Feb 2017 | 00:32:15 | |
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... Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe | |||
| Women Who Whiskey | 20 Dec 2016 | 00:37:19 | |
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 | |||