https://simplecast.com Ever wondered who invented the banana split? Or why every table in North America pairs salt and pepper? What about the rise of ordering in? This podcast digs into what we eat, how we eat it and why. Join food writer Pay Chen as she takes a bite-sized look at the evolution of food and trends from a uniquely Canadian perspective. © [Loblaw Cos. Ltd./ Globe Content Studio] [2020]. All rights reserved. en Thu, 10 Dec 2020 14:23:55 +0000 Thu, 14 Sep 2023 15:41:16 +0000 https://heres-the-scoop.simplecast.com https://image.simplecastcdn.com/images/5829159f-6973-4aae-be8c-2e4a6cf3b1a8/032677cb-b35f-448f-85ba-411bab4c15cd/3000x3000/heresthescoop-podcastartv2.jpg?aid=rss_feed https://heres-the-scoop.simplecast.com episodic Ever wondered who invented the banana split? Or why every table in North America pairs salt and pepper? What about the rise of ordering in? This podcast digs into what we eat, how we eat it and why. Join food writer Pay Chen as she takes a bite-sized look at the evolution of food and trends from a uniquely Canadian perspective. Loblaw/Globe Content Studio no https://feeds.simplecast.com/44d0joMw baking, canada, cooking, cuisine, culinary, food, recipes, 003077 Loblaw Cos. Ltd. podcasts@globeandmail.com 9c603806-53be-4790-b070-886b1916cbea Thu, 10 Dec 2020 14:23:55 +0000 podcasts@globeandmail.com (Loblaw Cos. Ltd.) https://heres-the-scoop.simplecast.com/episodes/episode-7-what-makes-gingerbread-a-holiday-staple-8VRFzfm0 Episode 7: What Makes Gingerbread a Holiday Staple Loblaw Cos. Ltd. 00:22:39 Just in time for the winter holidays, we’re talking about the quintessential holiday cookie: gingerbread. First, we take a bite out of the history of gingerbread with Tori Avey (who wrote all about the history of gingerbread). Then, Pay Chen interviews famed pastry chef Anna Olson about the ebb and flow of gingerbread trends, and her professional opinion on the key to the *perfect* recipe. Finally, we end with Regina-based chef Dickie Yuzicapi who owns Sioux Chef Catering and has been putting an Indigenous spin on this traditional holiday cookie for decades. Just in time for the winter holidays, we’re talking about the quintessential holiday cookie: gingerbread. First, we take a bite out of the history of gingerbread with Tori Avey (who wrote all about the history of gingerbread). Then, Pay Chen interviews famed pastry chef Anna Olson about the ebb and flow of gingerbread trends, and her professional opinion on the key to the *perfect* recipe. Finally, we end with Regina-based chef Dickie Yuzicapi who owns Sioux Chef Catering and has been putting an Indigenous spin on this traditional holiday cookie for decades. holidays, gingerbread, food trends, christmas no full 7 8e37883f-9766-40ab-8538-e0a01c7469a1 Wed, 2 Dec 2020 22:50:38 +0000 podcasts@globeandmail.com (Loblaw Cos. Ltd.) https://heres-the-scoop.simplecast.com/episodes/episode-6-does-pineapple-belong-on-pizza-5nNtZJIr Episode 6: Does Pineapple Belong on Pizza? Loblaw Cos. Ltd. 00:22:22 It’s our most controversial episode yet. We ask the experts: is Hawaiian pizza an abomination, or the perfect combination of flavours? We start off at the Satellite Restaurant in Chatham, Ontario, where Sam Panopoulos claims to have invented this classic pizza topping combination. Then, host Pay Chen interviews Chicago-based chef Malika Ameen, author of cookbook “Sweet Sugar, Sultry Spice,” to discuss why sweet-and-salty really is the perfect pairing—even on pizza. Finally, we look at the statistics with Mario Conseco, president of Research Co., who recently studied Canadians and our preferences for controversial foods. It’s our most controversial episode yet. We ask the experts: is Hawaiian pizza an abomination, or the perfect combination of flavours? We start off at the Satellite Restaurant in Chatham, Ontario, where Sam Panopoulos claims to have invented this classic pizza topping combination. Then, host Pay Chen interviews Chicago-based chef Malika Ameen, author of cookbook “Sweet Sugar, Sultry Spice,” to discuss why sweet-and-salty really is the perfect pairing—even on pizza. Finally, we look at the statistics with Mario Conseco, president of Research Co., who recently studied Canadians and our preferences for controversial foods. no full 6 db603c4b-5375-418d-b183-25ff4b3c9a0e Thu, 26 Nov 2020 14:21:33 +0000 podcasts@globeandmail.com (Loblaw Cos. Ltd.) https://heres-the-scoop.simplecast.com/episodes/episode-5-canada-home-of-the-ketchup-chip-BPuJh1m1 Episode 5: Canada, Home of the Ketchup Chip Loblaw Cos. Ltd. 00:20:37 Whether or not you have fond memories of licking red-stained fingers as a kid, many consider ketchup chips to be a Canadian classic. But why is the flavour so popular here compared to the rest of the world? We ask Janis Thiessen, history professor and author of Snacks: A Canadian Food History, about where the potato chip comes from. Then, we chat with Kathlyne Ross, VP of Food Product Development & Innovation for President’s Choice, about how well the flavour sells in Loblaw stores across the country—including which province is home to the most ketchup-chip fans. Finally, we hear from international snack expert Monique Bernstein, who tells us the one other country where you can find ketchup chips readily available—and names some of the other interesting chip flavours out there. Whether or not you have fond memories of licking red-stained fingers as a kid, many consider ketchup chips to be a Canadian classic. But why is the flavour so popular here compared to the rest of the world? We ask Janis Thiessen, history professor and author of Snacks: A Canadian Food History, about where the potato chip comes from. Then, we chat with Kathlyne Ross, VP of Food Product Development & Innovation for President’s Choice, about how well the flavour sells in Loblaw stores across the country—including which province is home to the most ketchup-chip fans. Finally, we hear from international snack expert Monique Bernstein, who tells us the one other country where you can find ketchup chips readily available—and names some of the other interesting chip flavours out there. no full 5 7dccae57-9901-4510-bfeb-eb1561fdc12c Thu, 8 Oct 2020 13:35:02 +0000 podcasts@globeandmail.com (Loblaw Cos. Ltd.) https://heres-the-scoop.simplecast.com/episodes/episode-4-when-food-trends-go-viral-fKDeYo8I Episode 4: When Food Trends Go Viral Loblaw Cos. Ltd. 00:23:18 When sourdough starter and avocado toast take over your social media feed—what’s the result IRL? We speak to Shira McDermott, co-founder of Vancouver-based artisan flour mill Flourist, about how demand skyrocketed when bread baking went viral at the beginning of the pandemic. Pay speaks with culinary stylist Rossy Earle about where these trends start—and what impact they have in the world of food media. And Eden Hagos, founder of popular Instagram account @blackfoodie.co, shares her community-based experience of engaging with food trends. When sourdough starter and avocado toast take over your social media feed—what’s the result IRL? We speak to Shira McDermott, co-founder of Vancouver-based artisan flour mill Flourist, about how demand skyrocketed when bread baking went viral at the beginning of the pandemic. Pay speaks with culinary stylist Rossy Earle about where these trends start—and what impact they have in the world of food media. And Eden Hagos, founder of popular Instagram account @blackfoodie.co, shares her community-based experience of engaging with food trends. no full 4 857632b3-d702-462a-a746-6dbc50a320fd Wed, 30 Sep 2020 12:56:44 +0000 podcasts@globeandmail.com (Loblaw Cos. Ltd.) https://heres-the-scoop.simplecast.com/episodes/episode-3-how-we-dine-THsYXiR8 Episode 3: How We Dine Loblaw Cos. Ltd. 00:22:50 We talk a lot about what we eat – but what about how we eat? In this episode, we’re looking at eating habits and dining routines across Canada. Michael Burt, executive director at the Conference Board of Canada, shares how Canadians typically spend money on food – and what’s changed since the pandemic. Pay Chen speaks with Anne Fishel, family therapist and co-founder of the Family Dinner Project, about how important it is to sit around the dinner table together. And Janet Music, research program coordinator at Dalhousie University’s agri-food analytics lab, highlights the three top trends we can expect to define the future of Canadian dining. We talk a lot about what we eat – but what about how we eat? In this episode, we’re looking at eating habits and dining routines across Canada. Michael Burt, executive director at the Conference Board of Canada, shares how Canadians typically spend money on food – and what’s changed since the pandemic. Pay Chen speaks with Anne Fishel, family therapist and co-founder of the Family Dinner Project, about how important it is to sit around the dinner table together. And Janet Music, research program coordinator at Dalhousie University’s agri-food analytics lab, highlights the three top trends we can expect to define the future of Canadian dining. family dinner, food, kitchen, restaurants, here's the scoop, dining, eating, buffets no full 3 d3344457-0683-4e59-a613-756df8d3be63 Tue, 22 Sep 2020 16:26:12 +0000 podcasts@globeandmail.com (Loblaw Cos. Ltd.) https://heres-the-scoop.simplecast.com/episodes/episode-2-we-all-scream-for-ice-cream-zZsYC8Bz Episode 2: We All Scream for Ice Cream Loblaw Cos. Ltd. 00:23:09 We’re delving into the origins of ice cream – and learning about the surprising origins of the banana split: the retro dessert that always seems to be making a comeback. Food scientist Maria Depenweiller takes us through the history of ice cream, dating back to 618 A.D. Pay Chen interviews President’s Choice product developer Ben Holland about the process of inventing (or re-inventing) an ice cream flavour. And Melissa Di Fonzo, a clinical therapist with a specialization in food, explains why ice cream can trigger feelings of joy and nostalgia in all of us. We’re delving into the origins of ice cream – and learning about the surprising origins of the banana split: the retro dessert that always seems to be making a comeback. Food scientist Maria Depenweiller takes us through the history of ice cream, dating back to 618 A.D. Pay Chen interviews President’s Choice product developer Ben Holland about the process of inventing (or re-inventing) an ice cream flavour. And Melissa Di Fonzo, a clinical therapist with a specialization in food, explains why ice cream can trigger feelings of joy and nostalgia in all of us. no full 2 37fed418-d424-4bb0-b599-08d67f59040e Tue, 15 Sep 2020 13:27:37 +0000 podcasts@globeandmail.com (Loblaw Cos. Ltd.) https://heres-the-scoop.simplecast.com/episodes/episode-1-the-great-canadian-burger-QAQZPY7L Episode 1: The Great Canadian Burger Loblaw Cos. Ltd. 00:29:55 What makes a great burger? In our first episode, we hear from Robert Kim, the marketing manager of Fran’s – an Ontario diner chain that coined the term “banquet burger” back in 1945. Pay Chen asks Michael Olson, chef and author of Living High Off the Hog, how peameal bacon got its name and what makes it such a Canadian burger topping. And Na’eem Adam, cofounder and operator of Le Burger Week, a Canada-wide competition for the country’s favourite burger, shares what’s next for the festival and the future of burger innovation. What makes a great burger? In our first episode, we hear from Robert Kim, the marketing manager of Fran’s – an Ontario diner chain that coined the term “banquet burger” back in 1945. Pay Chen asks Michael Olson, chef and author of Living High Off the Hog, how peameal bacon got its name and what makes it such a Canadian burger topping. And Na’eem Adam, cofounder and operator of Le Burger Week, a Canada-wide competition for the country’s favourite burger, shares what’s next for the festival and the future of burger innovation. cooking, food, peameal bacon, pay chen, frans, banquet burgers, grilling, burgers no full 1 a6edc960-356f-4bd2-9165-e1e2ed295448 Wed, 2 Sep 2020 19:11:13 +0000 podcasts@globeandmail.com (Pay Chen) https://heres-the-scoop.simplecast.com/episodes/coming-soon-heres-the-scoop-nWlnmB5S Coming soon: Here's The Scoop Pay Chen 00:01:21 Get ready for a new podcast all about food. We're going to dig into what we eat, how we eat it and why. Join food writer Pay Chen as she takes a bite-sized look at the evolution of food and trends from a uniquely Canadian perspective. Get ready for a new podcast all about food. We're going to dig into what we eat, how we eat it and why. Join food writer Pay Chen as she takes a bite-sized look at the evolution of food and trends from a uniquely Canadian perspective. cooking, food, cuisine, history, baking, recipes, canada no trailer