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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. 

www.hotplatepod.com

www.hotplatepod.com

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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.

www.hotplatepod.com

www.hotplatepod.com

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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.

www.hotplatepod.com

www.hotplatepod.com

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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.

www.hotplatepod.com

www.hotplatepod.com

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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.

www.hotplatepod.com

www.hotplatepod.com

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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.

www.hotplatepod.com

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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.

www.hotplatepod.com

www.hotplatepod.com

This brings us to farmers markets, the curious space they occupy, and our preconceptions about them, which resulted in closing markets for much of the pandemic. What is required to sustain these markets and keep them open? And how do they add to our nationwide food resiliency?

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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. 

www.hotplatepod.com

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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.

www.hotplatepod.com

www.hotplatepod.com

Working conditions in meat packing plants were big news, with outbreaks in facilities across the country. But what was behind the the headlines? Oh boy… what we found will make your blood boil.

The antidote to this stressful episode is some tasty veggies! We’ve included some recipes from Chef Joshna below!

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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. 

www.hotplatepod.com

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Cauliflower Kale Gratin

Serves 4-6

This is an easy and reliable recipe, with a killer cheese sauce that you can use for a variety of things, including mac & cheese.  You can also use different veggies for this, but the cauliflower works really well.

Ingredients

3 lb cauliflower (1 large head), cut into 1 1/2- to 2-inch florets

½ bunch kale, stems removed and leaves sliced into ½-inch ribbons

1/2 stick (1/4 cup) unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups whole milk

6 oz sharp Cheddar, coarsely grated (2 cups)

1/2 cup finely chopped scallion greens

1/2 teaspoon salt

1/2 teaspoon black pepper

20 (2-inch) square saltine crackers

Method

1. Preheat oven to 450°F. Butter a 2-quart shallow baking dish and set aside.

2. Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. In the last 2 minutes of cooking, add the kale to the pot and stir well.  Drain cauliflower and kale well in a colander and transfer to baking dish.

3. While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over vegetables and stir gently to combine. 

4. Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan. Pour over crumbs and toss to coat.

5. Sprinkle crumb topping evenly over cauliflower.  Bake gratin until topping is golden brown, about 10 minutes.  Enjoy!

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Sweet Potato Curry

Serves 4-6

Yes…curries can be quick and fresh!  This is a very versatile recipe that would work with any root vegetable.  Serve this with a rich plain yogurt and warm flatbread for a perfect meal.

Ingredients

3 tbsp ghee or vegetable oil

1 tsp black mustard seeds

whole dried red chilies, to taste

4-5 fresh curry leaves

1 onion, finely diced

2 cloves garlic, thinly sliced

2 large sweet potatoes, peeled and chopped into a 1-inch dice

kosher salt, to taste

1 small handful fresh coriander, finely chopped

Method

1. Heat ghee or oil to high in a high sided saute pan.  Add mustard seeds, then chiles and curry leaves and stand back!!  The mixture will splutter, but this is what you want.  

2. Add the onions and cook until just lightly browned, then add garlic and stir to combine.  Cook until onions become translucent.

3. Add sweet potatoes, season with salt and stir to combine and coat potato pieces with masala mixture.  Cover and reduce heat to medium.

4. Cook for 20-30 minutes, or until potatoes are tender and fragrant.  Taste and adjust seasoning as necessary.  It’s ok if the potatoes get mashed together…that’s the beauty of this curry.

5. Garnish with coriander and serve. 

www.hotplatepod.com

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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. 

www.hotplatepod.com

This leads them to a step-by-step exploration of “the food system”, the complex web of people and activities involving the production, processing, transport, and consumption of our food - which doesn’t always serve us (read all of us) very well in Canada. We start by breaking down what the food system is. We’ll go through what you need to know about it to follow the rest of the season, and how we hope to make it more sustainable now that covid has revealed its current weaknesses.

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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. 

www.hotplatepod.com

www.hotplatepod.com

This week we’re thrilled to welcome back Pay Chen as guest host -- @paychen on Instagram and Twitter. Pay is an experienced TV host, writer and producer with a passion for food, fitness, dogs and travel. Pay is frequently seen on morning shows and national daytime programs as a guest expert, brand spokesperson or guest host including Breakfast Television Toronto, CTV Morning Live, Cityline, George Stroumboulopoulos Tonight, and Steven and Chris. 

First up, we talk with Trevor Liu (@LuiSays on Twitter), founder of Quell (https://quellnow.com/), a startup food and beverage focused talent agency, about the specific challenges faced by BIPOC culinary talent when negotiating their pay.

Then, we talk Jerk. When a food is strongly associated with specific communities and histories, like Jerk is, can you, without being a part of that community, make it? Sell it? Joshna and Pay weigh in on the current thinking.Finally, Kentucky Fried Chicken (KFC) has some tricks up its sleeve lately - or more accurately Mario Lopez’s sleeve. What’s going on when a fried chicken brand gets into movies and gaming?

This week we’re thrilled to welcome Pay Chen as guest host -- @paychen on Instagram and Twitter. Pay is an experienced TV host, writer and producer with a passion for food, fitness, dogs and travel. Pay is frequently seen on morning shows and national daytime programs as a guest expert, brand spokesperson or guest host including Breakfast Television Toronto, CTV Morning Live, Cityline, George Stroumboulopoulos Tonight, and Steven and Chris. 

First, the good people at Food & Wine Magazine have published their list of trends for 2021, and we’re particularly excited about them! What did we learn in the wash that was 2020 that we’re resolving to take into the New Year?

Discussing The Chinese Protest Recipes Cookbook, we dig into what responsibility comes with being granted access to another culture’s recipes.

Why are some foods expected to be cheap in price? And why are these so often perceived as "ethnic" foods? Where do these expectations come from inside and outside communities? And how do we break these down so people creating our food can make fair livings?

To circle back to a kinder 2021, we note reactions to David Chang’s memoir, where he explains his history of rage, reveal the sinister side to celebrating talented chef’s as rockstars.

This week Joshna is joined by Laura Brehaut. Laura is a food reporter for the National Post. She earned a Culinary Arts Certificate and Professional Fromager Certificate from George Brown College. She graduated with a B.A. (Hons) from Ryerson University’s RTA School of Media, and a B.A. in Linguistics and Anthropology from the University of Victoria. She has an interest in the cultural significance of food and foodways, and believes in the importance of building culinary skills and access to healthful food for all.

Instagram: @laurabrehaut

Twitter: @newedist

First is the story of Grandma’s Hands, a program where black grandmothers teach young people how to cook traditional, cultural foods over Zoom calls. It’s a blend of so many things we love. Using technology, with the intention to preserve tradition, it addresses hunger and supports black farmers in a win-win-win-win deal!

General Mills has returned to “classic” 80’s cereal recipes. The Barefoot Contessa’s new cookbook is all about comfort foods. It’s clear eating nostalgically is all the rage right now. But do the tastes of our childhoods live up to our memories? Or is comfort food just another name for stress eating?

There’s a cabbage shortage in Korea that has rocked kimchi culture! Climate change affecting crops isn’t new, but when a national food holding particular cultural influence is deeply affected, what are the cultural implications?Finally, Laura’s article in the National Post stuns us: Most food comes from only 15 crops. That's a problem. The good news is: we’re overlooking a huge variety of edible crops.

This week Joshna is joined by Laura Brehaut. Laura is a food reporter for the National Post. She earned a Culinary Arts Certificate and Professional Fromager Certificate from George Brown College. She graduated with a B.A. (Hons) from Ryerson University’s RTA School of Media, and a B.A. in Linguistics and Anthropology from the University of Victoria. She has an interest in the cultural significance of food and foodways, and believes in the importance of building culinary skills and access to healthful food for all.

Instagram: @laurabrehaut

Twitter: @newedist

The European Parliament has voted against a ban on “meaty” terms like burger, sausage and steak to describe plant-based foods, but is calling for stricter rules on dairy-based language such as cheese, butter, milk and cream. Why are plat-based subjects so polarizing, and what’s at the root of these labelling attacks?

An American tradition since 1796 is to bake an Election Cake, a bready bundt cake filled with dried fruit and topped with a whiskey glaze. The idea is that people are given a slice of this cake at the polling stations, after they cast their vote. Sadly, this cake has been replaced by a sticker, but wouldn’t it be wonderful to have a tradition where bakers across the country collaborate once every four years to prepare cakes regionally for Elections Canada? Would it help voter turnout?

A Ukrainian chef is pushing for borscht to be declared “an intangible part of Ukraine’s heritage." He had heard that borscht was being described as a Russian soup in other parts of the world and wanted to set the record straight. These folks are serious about their soup, and it raises the question of who can claim what.

Finally, domes, greenhouses, and fire pits. Can creative solutions to outdoor dining in cold climates help struggling sustain restaurants through the winter?

This episode Joshna is joined by Elayne Duff. Elayne is an accomplished professional with more than 20 years within the beverage and alcohol industry. Working for the two largest drinks companies in the world AB-InBev and Diageo Wine and Spirits has earned her a solid track record as a mixologist, luxury spirits brand Ambassador, and brand strategist. She is an in-demand speaker at trade shows around the world, Diageo's go-to person for media, one of the most-requested mixology experts on Spike TV's hit "Bar Rescue" show, and Andy Cohen's favorite bartender on-set for "Watch What Happens Live!"In September 2017, Elayne created her own consultancy company, Duff on the Rocks, through which she works with brands to develop on & off-trade strategy, sales, and education solutions.

Al Fresco Dining & Drinking: We know Canadians love a patio, and will bundle up to maximize outdoor eating and drinking time, but nearby traffic cones with cars whizzing by just a few feet from your fork isn't exactly relaxing or joyful. So, we thought we'd share this charming story about French al fresco dining. It suggests the magic of France's version of this is that it's leisurely, in a beautiful space, with things to love. How can we do it too?

Tech is helping make eating indoors more safe. We particularly like the dumplings served in a room that has been UV swept!

Is it fair to put a curfew on bars and restaurants? Let's talk about how governments are handling the changes caused by Covid-19.

Tequila is the new vodka. How did it happen? We found this piece from way back in 2010 and it's finally happening! Elayne tells us more, and, of course when talking tequila you drink tequila!

This episode Joshna is joined by Elayne Duff. Elayne is an accomplished professional with more than 20 years within the beverage and alcohol industry. Working for the two largest drinks companies in the world AB-InBev and Diageo Wine and Spirits has earned her a solid track record as a mixologist, luxury spirits brand Ambassador, and brand strategist. She is an in-demand speaker at trade shows around the world, Diageo's go-to person for media, one of the most-requested mixology experts on Spike TV's hit "Bar Rescue" show, and Andy Cohen's favorite bartender on-set for "Watch What Happens Live!"In September 2017, Elayne created her own consultancy company, Duff on the Rocks, through which she works with brands to develop on & off-trade strategy, sales, and education solutions.

Our first stop is a beautiful piece about a grandmother who smuggled some yogurt culture on a handkerchief, then immigrated to the West from Lebanon.

Next, our latest obsession: Uncle Roger! Comedian Nigel Ng has created this alter ego who does his own commentary on videos of chefs making Asian dishes. His loud objections to Jamie Oliver's fried rice has gone viral. He's super funny, and we like this approach to a discussion about appropriation. "You hear sizzling, I hear my ancestors crying..."

Joshna is irritated by it all at the grocery store, and thought that all the darned canned milk should just go together rather than isolating the coconut milk, for example, in the "international foods" isle...let's finally talk about this hottest of hot topics!

Pumpkin Spice Madness! Every year it seems the obsession with pumpkin spice grows more grotesque. This year brought us pumpkin spice Kraft Dinner, and pumpkin spice bone broth mix! Why are we so obsessed with this flavour?!

Joshna is once again joined by Susan Boyle, drinks consultant, researcher, writer, storyteller, and performer based in Ireland. She writes about beer, presents drinks features on Irish national television and radio and hosts tasting and masterclasses. Susan is also one half of Two Sisters Brewing, makers of Brigid’s Ale. She is pursuing a PhD at the Technological University of Dublin focusing on the importance of storytelling and place to beverages, and won an outstanding speaker award at the Oxford Symposium of Food and Cookery for her research. Susan was recently named a Fulbright Creative Ireland Fellow at the Smithsonian Museum of American History.

This is a particularly difficult time for bars and restaurants around the world, which typically bring people together in person. We delve into Susan's perspective on her family business - the Irish pub. These pubs are the center of communities in Ireland, so how are they faring and how is the pandemic affecting the wellbeing of the Irish who are connected to them?

People are asking, "How can I drink more wine without any of the consequences of drinking more wine?" While the clean eating movement isn't all bad, there's obviously an element of trying to have your cake and eat it too when it comes to alcohol. This makes celebrity calls to literally wash the grapes better all the more absurd… we dig in on where to draw the line.

While we don't advocate any action based on largely unsubstantiated evidence, we like the suggestion coming from certain countries that fermented vegetables might decrease the mortality risks associated with COVID-19. Once again it seems like there's something going on with fermentation and our gut flora which is beneficial. Do what you will with this information, but there's no harm eating a few more vegetables (even fermented ones!).

Finally, how well do you know your oysters? A team of researchers adopted some pet oysters to find out why they open and close. What they found is lovely!

Joining us this week and next is Susan Boyle @miss_susanboyle, alongside Joshna @joshnamaharaj while Mirella @beerology is on leave. Susan is a drinks consultant, researcher, writer, storyteller, and performer based in Ireland. She writes about beer, presents drinks features on Irish national television and radio and hosts tasting and masterclasses. Susan is also one half of Two Sisters Brewing, makers of Brigid’s Ale. She is pursuing a PhD at the Technological University of Dublin focusing on the importance of storytelling and place to beverages, and won an outstanding speaker award at the Oxford Symposium of Food and Cookery for her research. Susan was recently named a Fulbright Creative Ireland Fellow at the Smithsonian Museum of American History.
In this episode we talk about: The James Beard Foundation Awards are on pause. After no Black winners in any of 23 categories and multiple allegations of varying kinds of poor behaviour among nominees, the Foundation decided to hit the pause button until further notice. We dig in on what that might mean for the awards and the industry.
Susan and her family had a deeply personal experience of the intersection of healthcare with food when her mother passed away suddenly. Susan's feeling is we need to rethink what we think is healthy and is healthy food in relation to our physical health.
Do you have a soft spot for airplane meals? Airplane food is now available on the ground, thanks to COVID-19. In some strange way we're interested to try it, not only because we'd love to know what they're eating in first class… but because it literally tastes different down here.
To cap things off, we have a delightful story to report: it recently snowed chocolate in Switzerland!

An idea which keeps re-emerging is to use corporate food waste to feed the hungry. There are a few reasons it’s not a great idea - not to mention we can all agree hungry people deserve better than waste.

Canada just got Mycoprotein this year. It's a very interesting, possibly appetizing, mushroom-based protein, which is worth giving a shot.

France has an interesting approach to developing healthy eating habits. They grade foods based on how healthy they are. Here's the thing, though: we don't totally agree on their grades.

Finally, to wrap up Season 2 of Hot Plate, we take aim at how to cook the perfect rice. There's a lot going on with rice!

Why is cheese so delicious? Well, it's pretty technical - but interesting! We delve into the various complexities of production and many flavour compounds that contribute to the delight of eating cheese.

This new study shows the need for labels on Canadian seafood.  For example, there’s no real nutritional difference between wild and farmed fish and seafood, and we were surprised to learn there’s no conversation about the way this fish is produced. What matters is not just the impact on our bodies...

Did you know that alcohol doesn’t fully evaporate when you cook it? Many of us believe it's gone in minutes but it turns out it takes over 3hrs to fully cook out!

Here's a piece arguing in favour of room temperature foods. There's so much to talk about here… you'll just have to listen if you can make it to the piping hot discussion before it goes cold!

There's a company trying to remove sugar from juice. This got us so riled up we thought we'd better take all the juice topics this week and mix them into one juicy Hot Plate smoothie. It all stems from the outrage we feel about trying to create a sugarless juice which can be endlessly consumed…

To lighten our mood from there we talked about how we zest. Moving the grater or the fruit? Fancy equipment or old-school cheese graters? You decide how you like to zest -- but we certainly have advice for you.

Next we look at how Ocean Spray is seeking permission from the FDA to print on their cranberry juices that they're a good treatment for urinary tract infections. We're not convinced…

Finally, we are pickled by people putting pickle juice in their beer to make it taste better. If you love it, go for it of course. But if you're just drinking beer that doesn't taste good… what are you doing?!

This makes sense for northern communities where hunting is very common, but even just from a meat eating perspective, having to face the reality of your meat consumption is key, and why not start this in high school? An Alaska high school teacher brought in a moose that he killed and then had his class of students break the beast down.

In South Korea there is a lot of heated debate going on around eating dog meat. It’s interesting to see the clash between traditional values and ‘western’ values… and then there’s the added layer of people taking issue with eating animals that are cute/domesticated but not others.

Neighbourhood organizations is working to get good food to senior citizens who live alone, and quite isolated, especially during the pandemic. The care and attention that these folks pay to their visits to seniors is pretty beautiful.

Finally a company is giving us the ice-cream truck inside the ice-cream cone! They've created an ice-cream cone that plays music as you eat ice cream. But wait! There's more! It's interactive with other cones!

Then talk about what the global pandemic might have revealed about the eating habits of teenagers.

Finally, Joshna has Mirella taste-test the summer's hottest (sweetest) drink: rooh afza.

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More on Carrie and Adrian:

Carrie Solomon is an American photographer and writer who lives in Paris. Since moving there in 2002, she has become one of France’s most renowned culinary photographers. She writes and shoots about food and travel regularly for ELLE France. In addition, she has authored, coauthored, and photographed many books including Inside Chefs’ Fridges, Europe with Adrian Moore, MAKERS Paris with Kate van den Boogert, and Une Américaine à Paris.

Adrian Moore is an award-winning palace concierge by day and a food and culture writer by night. When he is not keeping the secrets of food world luminaries and international jetsetters, he writes for publications like Conde Nast Traveler, Travel and Leisure, and Monocle. Canadian-born but raised in the U.S. to British parents, he lives in Paris.

On this episode we're grateful to have Angela Warburton, a Traditional Chinese Medicine practitioner, share her knowledge of foods to eat which are traditionally understood to have cooling properties. It might just open up a new way of thinking about what you eat!

Then, a welcome tip from a listener: Joshna and Mirella struggle to understand adults who are picky eaters.

Did you realize Scotland is a leading distiller of gins and its Scotch distilling regions are very much at play? Neither did we!

In this episode we have the pleasure of speaking with writer and historian Christine Sismondo about her two articles for Macleans about how prohibition impacted race relations in the US and Canada. This is undeniably relevant right now right down the tactic the Anti-Saloon League  employed. Christine is a Toronto-based writer and speaker who specializes in wine, spirits and their history. She is the author of ‘America Walks Into a Bar', a history of bars as political spaces, and wrote the script for Wondery Media’s American History Tellers’ six-part prohibition series. She also co-wrote, with Stephen Beaumont, ‘Canadian Spirits’ - an essential guide for anyone interested in learning more about Canada’s many distilleries.

Next we have a good news story about a community in the North building a greenhouse to foster food security.

And finally, to further brighten our moods…  sexy vegetables: Delightfully seductive radishes.

This episode we delve into the connection between the bake sale and grass roots activism.

Then, we'll disagree with an experiment about bitterness that seemed to misunderstand beer drinkers.

We'll stop for a cup o' java and explore how to make the perfect, just-so-bitter, coffee.

Finally, beer and spirits companies are backtracking after their sudden production of sanitizer led to some poor labeling. Please don't accidentally drink your hand sanitizer!

We re-tell the story of the price-less "ladies menu" in LA which led to a high profile lawsuit after a business-woman was refused a menu showing prices (yes, you read that!). Already incensed by the story, Mirella takes aim at a whole host of tired hospitality practices.

Then, our favorite umami-full spread, Marmite, is going to be off the menu if beer brewing continues to slow down.

Is it really unconscionable to question "the recipe"? We discuss a view of recipes as not just for beginners, where breaking rules is encouraged.

Finally, people around the world are saying "about time" to Quaker's decision to move on from their famous Aunt Jemima brand of syrup.

We kick this one off with a look at Tunde Wey, known well in the restaurant industry known for his performance art and activism. Recently Wey has made the case for letting the restaurant industry die - to save it.

Diving deep (pardon the pun) into the issues seafood faces due to climate change. Eating seafood is often held up as a solution but India has been looking hard at the issues.

We take a closer look at hospital food through the eyes of a patient who needs good nutrition to survive hospital quarantine…

Finally, we learn more about fast-food chain Popeye's' new and much lauded chicken sandwich -- coming to Canada soon (with special Canadian lettuce and tomato)!

You've heard of guerilla gardeners but have you heard of guerilla grafters? Folks are grafting fruit trees onto city-maintained decorative trees in order to provide food to the hungry. It's compelling activism but is it a realistic fix for the hungry? We also talk about organizations doing similar work.

We love this new hyper-local movement of providing community fridges. Through and through it's a good news story. Communities are finding strength in providing food for each other.

Chicago's favourite fine dining 'not-a-restaurant', Alinea, is in the news again because it's offering take-out. Would you splatter-paint your dessert at home? Looks like fun!

To cap off this episode: you've probably been eating ice cream the wrong way. We set you right, even though eating ice cream the right way seems like no fun at all!

Hassel Aviles of Not 9 To 5 joins us for a discussion prompted by this article about the crisis of mental health in the hospitality industry. Her work, with co-founder Ariel Coplan, focuses on empowering hospitality, food and beverage service workers by mobilizing education and support for mental health and substance use - a problem likely to get a whole lot worse as the COVID-19 pandemic drags on.

Then, a device (which we desperately want to test for ourselves!) can now let us taste anything we want… by stimulating our sense of taste.

Finally, The Cherokee are the first North American indigenous people to store seeds in the International Seed Bank run by the Norwegian government.

One part pandemic related and one part general fascination, a symbol for American life and culture is the Drive-thru. Funny enough Mirella has never actually bought food at one, so she relies on Joshna to explain exactly why Drive-thrus are about a whole lot more than just convenience as well as add a Canadian perspective.

As of last year breeders of corn in Africa started considering the flavour and texture of their corn. This begs the question, "Why weren’t they interested flavour to begin with?"

We all use the freezer to preserve food but there's a lot more it's good for. We dig into the depths of our freezers and brains for some not-so-common knowledge about how to make the most of your freezer.

Finally, a new study shows some plants may have anti-hangover properties. This may be life-changing for anyone overdoing the drinking… and will be mildly interesting for the rest of us! And word-nerd Mirella leans a new word she'll never use.

Ontario Premier Doug Ford decided to share his family recipe for cheesecake. The video is a hot mess,  but we applaud encouraging family time in the kitchen and the good news that stemmed from it.

We welcome back Dr. Sylvain Charlebois to discuss Starbucks' move to add plant-based milk alternatives which are cheaper and less carbon intensive than cow-sourced milk.

Then we talk about a certain kind of efficiency which can be learned by looking at Indian family kitchens.And finally - we give you permission to have a beer in the bath. Move over shower beer… the bath beer is here to stay!

British writer Pete Brown wrote about everyone's number two concern, behind avoiding COVID-19 itself, which is, "Are we drinking too much?" The answer may surprise you.

We dig into an Indian organization's work determining pleasing flavour pairings based on molecules.

We talk about gardening as city activism and how Ron Finley has cultivated a movement starting from the "food forest" he planted at his home.

Finally, we high-end dining experiences are starting to include virtual reality... If only we could leave our homes to try this! We're left curious as ever.

Underground food movements are one of our favourite topics because we love it when people get nerdy about their food. Led by "Jiggle Daddy," one popular Facebook group, “Show Me Your Aspics,” is focused on encasing food in aspic (like gelatin) and appreciating the highest quality jiggles… now we can't look away!

Milk Bars are a uniquely Polish concept. They're federally subsidized restaurants serving simple, wholesome, affordable, often traditional foods. Does this model have merit elsewhere, especially as kitchens are pivoting their services in order to survive the pandemic?

Seed growers can't keep up with demand. Is growing food getting more popular or is this boost thanks to survivalist paranoia?

Finally, how some restaurants are digging into their cellar and offering up remarkable and rare offerings for sale, their "Trophy Bottles."

Joshna has been managing change-making projects in the food industry for 13 years, and now she's launched a best-selling book about her experiences: Take Back The Tray. It's all about institutional food and how it needs to change dramatically. Schools, hospitals, and other public institutions need to rethink how they procure, cook, and serve food. Mirella leads the Q & A so we get to the heart of the issues.

Then, our friend Wayne Reeves, Toronto's Chief Curator and certified beer judge from our episode No Fun Times In Toronto, tipped off Mirella to the Irish plan to re-open its pubs in June. We discuss benefits and pitfalls of re-opening and wonder 'when will the time will be right?'

The North American style Chinese take-out containers we know and love have benefits many of us are blissfully unaware of. We dig in to their origins.

Finally, it turns out everyone is making banana bread (us too!). What the Google search data reveals…

Needless to say delivery is part of our lives in a new way during 'corona-times'. Unfortunately the latest moves by delivery app titans seem pretty bad for restaurants, with both fees and discounts docking the restaurants' bottom line in the toughest of times. There's a new player, Tock, which may the best interest of both restaurant and customer in mind (time will tell).

Lab grown meat (or cultured meat) is something we at Hot Plate aren't tremendously enthusiastic about… Let's just say we're keeping open to it, however the Dutch are apparently willing to pay 30% more for it. When household food budgets are already stretched thin, how could this become the new normal?

Do you have a sweet tooth?  Some people really do, and some people really don't. New research suggests it might have something to do with the rest of your diet.

Finally, we're excited to share with you some of the best YouTube Cooking Channels, in stark contrast to our Season 2 Episode 2 segment on some terrible online cooking hacks.

This episode was recorded in our regular Frequency studio session just prior to the pandemic lockdown. We delayed its release a few weeks to focus on pertinent lockdown issues, but we promise it's still timely! After all, when is bacon not timely?

First up, Mirella and Joshna talk about eating with your hands. A new study showed people enjoy their food more when they eat with their hands but have difficulty with moderation. Considering many cultures have been eating with their hands for hundred, if not thousands, of years… we give this research a reality check.

Next, we remind ourselves many food companies are seeking the "bliss point". It's the point at which your food is optimally addictive. It's the reason it's hard to eat just one of anything… case in point we try and fail to eat only one Cheeto…

Coffee is being scientifically re-engineered to remove the beans in what is being called "molecular coffee".

And finally, Dunkin Donuts is introducing "snacking bacon". We have important questions, including: Is snacking bacon hot? Are forks optional? And fow long before this hits the bacon-crazy North?

Do you have the Spring cleaning itch? Is your kitchen next but you don't know where to start? You're not alone! Lucky for us, Mirella recently followed this particular kitchen cleaning plan and together with Joshna dives into the latest tips & tricks to keeping a functional kitchen as well as what they've learned about keeping a fresh, inviting kitchen you'll never want to leave.

Next, we learn how to easily make time-tested, safe, and environmentally friendly cleaners for your kitchen. Find the recipes on our website.

Then we dig into Marie Kondo's kitchen cleaning advice -- we're fans, but we don't think she nails it in the kitchen.

And finally, what to do with all that booze you've got tucked away in your liquor cabinet. Can you keep it forever? What probably isn't keeping well.

Hot off a trip to Mexico, Joshna brought us Mexican brewing chocolate to taste (thicker and bitter compared with most North American hot chocolates). This same brewing chocolate has a long history in Latin America, including when women who brewed it were persecuted by the Inquisition.

Have we been assuming fermented foods are probiotic? It turns out there's little scientific evidence to support it, but does this fly in the face of what we know to be true from thousands of years of collective wisdom? There are questions left on the table.

We learn about why there's always more room for dessert. How is that "second stomach” working? What's the point of it? Turns out there's something behind your second stomach (not literally, but at least metaphorically)!

Finally, there's a new kid on the gin block. It's made from peas and boasts its climate positive potential!

In this episode we start with a Coronavirus topic but for the first time in weeks move beyond it. How factory farming may in fact be responsible for this virus - contrary to current popular belief.

Then, does cilantro taste like soap to you? It might mean you're in the rarified "supertaster" club .

It may seem obvious  but varying your natural foods can be an extremely healthy choice. We discuss a reminder about this wisdom from legendary food writer Mark Bittman and David L Katz. (Here's the link to their "The Last Conversation You'll Ever Need To Have About Eating Right")

Finally, the fast-moving forces of modern markets being what they are, have we lost the slow art of craftsmanship in our beer? Have we lost it in cuisine too? What are we missing?

The pandemic is revealing a lot about us, in particular our real dependence on food take-out and delivery. But is it safe? Mirella and Joshna turn over the myriad of opinions out there and delivery their own verdict.

Next we tackle the curious lack of flour on store shelves, and our apparent obsession with baking bread. In particular isolation seems to have us all baking the notoriously time-consuming sour dough loaf.

Farmer's markets have been caught up in coronavirus closures and we'll take a look arguments for and against opening them alongside grocery stores.

We wrap it up by breaking down the ins and outs of a hot new announcement: that restaurants in Ontario and a few other provinces can now deliver alcohol!

Our personal fortitude is being tested in a big way right now as we all try to "social distance" and isolate ourselves during the global COVID-19 outbreak. During this stressful time it can ease our minds to know the right items are stocked in our pantries. We take you through what you might want to have on hand.

This crisis is impacting bars and restaurants immensely, dealing many small businesses - but particularly in the food and beverage industries, a devastating blow.We take a look at the impacts.

We'll touch on how travel bans nearly paralyzed the harvest in Canada, which fuels food production, by preventing migrant workers from entering the country. This could have been a massive trickle-down impact. It has thankfully been avoided, but at what cost.

Finally, a thought on resourcefulness: LA restaurants have pivoted into becoming corner stores, and breweries around the world are now producing much-needed hand sanitizer. People everywhere, but especially in hospitality, are reacting to fill the needs of their customers in innovative ways.

Stay safe and healthy everyone. If you feel like cooking to get you through this challenging time, we're sharing recipes to try at hotplatepod.com.

Up first, there's an IGA grocery store in Quebec that is growing produce on its roof and selling it in store! It's a brilliant innovation, encouraged by some municipal legislation, and they've reported a 50% increase in produce sales from 2017-18 as a result. We love it love it love it!

Then, can table cloths make food taste better? The answer, you might guess, is of course! We dive into choosing the right tablecloth for the right meal.

Do you feel guilty drinking alone in a pub? Mirella gives you some new excuses to get out there - by yourself.

Finally, Marmite is making a comeback and is more visible than ever. Joshna shares some delicious Marmite treats that might just convert those weary of the of this often polarizing spread.

This week on Hot Plate we look at a piece by a chef in the U.S. about Kool-Aid, and all of the weighty stigma that comes with it - particularly for black Americans. This issue is complicated for sure.

Then, to the lighter issue of how to de-clutter and sort your spice rack. An organized spice cupboard is an inspiring spice cupboard!

While most of us were contemplating how to organize our cupboards, some enterprising scientists created a patch to be worn by those struggling vegetarians and vegans who needed to reduce their meat cravings. That's right, a "bacon patch". It begs the question, when did meat become a physical addiction?

Finally, for those still enjoying steak, a study has concluded that marinating beef in beer before grilling it actually impedes the production of carcinogenic compounds that normally develop when meats are cooked at high temperatures.

We launch into Mirella's latest pet peeve: using foreign words presumably just because it sounds pretentious. 'Chèvre' could be 'goat cheese', 'charcuterie' could be 'cold cuts'. Fear not, Joshna has her own take.

Then, we dig into diets for climate change. What are the pitfalls of changing your diet because you want to have a lesser environmental impact.

As counterpoint, for those of us still flying without giving a hoot about our carbon footprint… we look at which drinks are best when you're up in the air. It turns out flying tomato juice is wins the day.

And to round out this episode, we look at Russian Cows gearing up with specially designed virtual reality goggles. Surely this is the pinnacle of human innovation.

One year ago Joshna took her anosmia public on this very podcast, on the heels of a surgery that would help her regain her smell. Now she's 'smell training' and she tells us all about this weird and hopeful process.

Then, reading an announcement about Big Food and Herbicides caught our attention. We parse it to see what it really means when big companies make feel-good announcements about herbicide reduction.

We're very excited to speak with The Food Professor, Dr. Sylvain Charlebois, about his recent piece about consumer spending on food at dollar stores. With more than $2 billion in food products sold at dollar stores in Canada alone, spending like this on cheap and presumably low quality foods deserves analysis.

Do you need beer for emotional support? One man decided he did, and to close things off we learn how he tried to make it official!

Aphrodisiacs people! It's that time of year! Do foods actually raise or encourage sexual desire? Or, are we building arousal by eating in a certain context? Mirella and Joshna dive into the long list of unusual foods considered to be aphrodisiacs around the world. Chickpeas anyone!?

Next, we look at the oh-so-Valentine's Day-appropriate topic of: Beer Goggles. As a species, we are devoting tremendous resources to understanding why people look better (or worse) when we're drinking beer. If you're interested in our sources, check out this study, this other study, yet another study, oh yet another study, and… you guessed it… one more study!

Finally, we welcome our extra special guest - 'extra special' because she brought us about a pound of the best chocolate in Toronto - Chocolatier Sharon Shoot of Chocolate by Wickerhead. She guides us through a Valentine's Day tasting and shares her invaluable insights into working with chocolate. Her chocolate is still speaking to us hours later!Welcome to Season 2 of Hot Plate: a post-foodie podcast! We're celebrating Valentine's Day by talking about sexy foods, about drinks potentially making things sexy, and with a guided sensual chocolate tasting.

Aphrodisiacs people! It's that time of year! Do foods actually raise or encourage sexual desire? Or, are we building arousal by eating in a certain context? Mirella and Joshna dive into the long list of unusual foods considered to be aphrodisiacs around the world. Chickpeas anyone!?

Next, we look at the oh-so-Valentine's Day-appropriate topic of: Beer Goggles. As a species, we are devoting tremendous resources to understanding why people look better (or worse) when we're drinking beer. If you're interested in our sources, check out this study, this other study, yet another study, oh yet another study, and… you guessed it… one more study!

Finally, we welcome our extra special guest - 'extra special' because she brought us about a pound of the best chocolate in Toronto - Chocolatier Sharon Shoot of Chocolate by Wickerhead. She guides us through a Valentine's Day tasting and shares her invaluable insights into working with chocolate. Her chocolate is still speaking to us hours later!

Hot Plate has been on hiatus since summer but we're back now… and we're we have a new exciting partnership with the Frequency Podcast Network! This means more episodes are coming soon in 2020. Until then, we've put together a sweet little holiday episode for your listening pleasure.

Inspired by an exploration of why we think holiday foods taste better by Don Katz, Mirella and Joshna talk about their own relationship with the big, lean bird Canadians love to eat at any family gathering: the turkey.

Then, we delve into the problem of holiday hangovers. SoBar is a snack bar aiming to address the huge need to help us drink even more alcohol! Mirella and Joshna aren't too sure that's such a great idea but share their strategies for handling that holiday hangover.

Finally, the two taste an excellent pairing of Date Ball Cookies (recipe by Saveur.com) and a Posset, a 16th century hot drink similar to eggnog made of egg, beer, and spices. Its recipe follows. If you'd like to try Mirella's famous lambswool recipe you can find it here.

Mirella and Joshna fall down the rabbit hole of Mukbang, the Korean trend of broadcasting over-eating. Bethany Gaskin is internet famous for picking up in the trend and stuffing her face with shellfish. If you already know about her, that's okay, because the conversation travels to ASMR, synesthesia, mussels which cook themselves (terrifyingly) due to climate change, and Joshna's existential rage.

There's some really promising news from a local farm about regenerative, organic agriculture. We used to think choosing to eat organics was about what we wanted to put into our bodies, but now there's more to consider. This approach to farming is carbon negative, meaning it improves the environment. A local restaurant chain, IQ Food, has teamed up with The New Farm to promote their regenerative salad greens and this is a seriously good news story.

A study was just released, confirming, the mostly common knowledge -- believe it or not -- that milk is the best  thing to drink to ease the burn of spicy foods. Some intrepid researchers tried a number of things and confirmed milk is "the one". If you've heard this story before you'll already know all that, but did you know they never figured out "WHY"?

Finally, Mirella and Joshna test a #weirdwidget unsuitable for personal grooming but designed for combing your herbs!

Beyond Meat is sweeping across restaurant menus and grocery store shelves. As Vandana Shiva points out, this is all part of further industrialization of food, responding to the market rather than addressing climate change and factory faming. When we think we're making a smart choice by choosing an alternative to meat, is this a real and impactful option?

Beer flavours have jumped the shark in Mirella's opinion. Odd ingredients in beer appear to be a common theme. What are the strangest flavours we've tried and how are brewers reacting to them?

Then, Nestle and Toll House are selling tubs of raw cookie dough, ready for eating right out of the tub. It's safe, and oh so enticing… But isn't cookie dough meant to be baked with?

Finally, a gadget that literally tries replace something most people have:  hands. It's a hard fail on this episode's #weirdwidget!

In defence of cooking, Mirella and Joshna dive into this New York Times piece about the importance of time spent cooking in the kitchen. The current message from all sides is "don't waste your time cooking". Convenience culture and the explosion in popularity of delivery services means fewer people seem to enjoy spending time in the kitchen. Is cooking really an endangered species? Is a cultural shift happening? Or, is this all just marketing spin?

Next: Do you want to nerd out about beer? Some beer drinkers definitely don't. It turns out these uninterested drinkers might well be IPA drinkers, according to an article published by the Brewers Association (in the USA). This isn't a discussion about IPAs, but it might explain why the New England IPA has risen so quickly.

Then, we - humanity - have finally learned for certain that sitting down helps you taste better. This study proves what instinct tells us: posture has an impact on our enjoyment of food. What does this mean to the way we make and consume food? We're boggled by the ramifications.

Finally, we explore a non-alcoholic beer paired with chips and home-made hummus on #blindbeerdate. It's a pretty perfect threesome!

Mirella and Joshna welcome Wayne Reeves, Chief Curator of Museums and Heritage Services for the City of Toronto and curator of the upcoming "Toronto Brews: Two Centuries of Beer Culture in the City." Toronto's historic  relationship to beer fascinating, but we also wonder if this is part of a growing interest in documenting the history happening right now. The Smithsonian is now documenting the craft beer movement, recognizing its current historical importance, and Toronto is certainly taking steps to acknowledge its long history of brewing.

Then, OH MY do we have opinions about sandwiches or what! Toronto Life released its Bread Winners list sandwiches, which begs the questions "what makes a great sammy?" and "how far exactly should Joshna spread the contents of the Sammy?" How do we really feel about dry corners?

Finally, despite a personal interest in all things bubble tea and tapioca, Mirella rails against the new Tapioca Beer trend popping up in Japan and in LA. She's dreading the day it sweeps Canada, but Joshna can't wait!

Sarah Parniak, drinks writer, former bartender, and Canadian Brand Ambassador for non-alcoholic distilled spirit Seedlip, joins us to talk about the rise of NA (non-alcoholic) cocktails. Is there a growing movement of non-drinkers? Why are they spending time in bars "not drinking"? Sarah helps us unravel this growing group and understand the opportunities it's creating. Then, we muse about an E-tongue. Are tasting robots going to replace professional tasters? We're excited to learn more about our future robot executive chefs...

Apparently both men and women dehumanize women as they drink, according to a thoroughly depressing new study. Naturally we find it upsetting, though the study was conducted with beer, which has long suffered from certain connotations. We'll hear more about its history in an upcoming episode.

Finally, on #curiouskitchen, we  taste test the wonderful and unconventional Italian treat, Lupini Beans!

Farmers' markets manager and Queen's Diamond Jubilee recipient Cookie Roscoe joins us to talk about all things farmers markets. How can we work markets into our busy schedules? What should we expect to get and why are they popping up all over? Getting up early on a Saturday has never sounded so good!

As the summer heat approaches ice cream season sets in. Mirella and Joshna review a few next-level flavours and  reminisce about the one that got away. This season's trend is taking us towards really savoury, complex ice cream. What makes ice cream such a great canvas for flavour?

Then, if producing an ongoing rotation of sour, hazy and quirky beers is a winning formula, why are so few new breweries using that model?

Finally, a #blindbeerdate where really we should have just quite while we were ahead.

We had such a compelling conversation with Suzanne there was hemming and hawing as we attempted to cut it down to length for Episode 11 "Authenticity is the Emperor's new clothes".

It feels like an important conversation, and important conversations need space to breath. So, we're releasing the entire interview as bonus content.

Enjoy "the details", and a glimpse behind the scenes of Hot Plate. Let us know what you think on Twitter @hoteplatpod

Suzanne Barr: Suzanne’s notoriety within the food scene of Toronto has come at a rapid rate, as word spread of a female chef breaking down barriers and nurturing young talent. Constantly speaking at events, trade shows and writing editorials for many press outlets in Toronto and abroad. Her brand and infamy are on a steady rise, taken into her daily stride as a restauranteur, author, public speaker and mother.

Suzanne Barr has become one of Canada’s most respected chefs with a signature flair for fresh comfort food and a passion for local community, food security, and advocacy for people of colour & LGBTQ communities.  She was the owner of the popular restaurant Saturday Dinette, and the inaugural chef-in-residence at the Gladstone Hotel.  Her most recent residency was at Sand and Pearl Oyster Bar in Prince Edward County, which was just awarded #9 on the list of Best New Restaurants in Canada by EnRoute Magazine.  Suzanne has always combined her love of cooking with her desire for social change, and in June 2018, she was chosen to participate in the James Beard Foundation Chef’s Bootcamp at the New Farm in Collingwood, ON where she worked directly with Community Food Centres Canada.  Then in August 2018, she was asked to speak at the Mad Symposium in Copenhagen, Denmark where she was on a panel for working parents discussing the current state of the culinary industry.  In 2018, she was chosen as one of six finalists to present a project at the Women In Hospitality United symposium in New York City, where she presented The Dinette’s Program, a cooperative training program providing an opportunity to learn, co-create, effective solutions for workplaces, and enhancing business productivity while promoting the next generation of women as industry leaders.  Suzanne was one of the chefs featured in Maya Gallus’ documentary film The Heat: A Kitchen (R)evolution.  In 2019 Suzanne will begin her next journey as Head Chef at Avling Kitchen and Brewery in Toronto.  She lives in Toronto with her husband and young son, and still spends time in Florida with her family.

Mirella's old friend Steve Riley joins us to talk about what's going wrong with beer in bars. What's actually happening when we're served a pint of beer that just isn't quite right? More importantly, how do bars go about solving some of these problems. He makes reference to his wall of shame -- if you have a strong stomach you can see it here: https://www.betterbeer.com/wall-of-shame/

Then, our frequently discussed friend Dr. Sylvain Charlebois has been busy studying weed. This study suggests people aren't as stoked for edibles as might have been expected. Mirella and Joshna talk about why we're not all eating pot brownies after legalization.

Of course Mirella thinks it would be a great idea to bathe in beer! But now she's got backup. Apparently there are scientific reasons to add beer to your bathtub - or maybe not so literally. Would she really try it? Isn't it a waste? How on earth can beer help your skin anyway?

Finally, Steve stumps Mirella and Joshna with a truly unlikely #weirdwidget!

We are so excited to welcome Chef Suzanne Barr, whose brand and infamy are on a steady rise in Toronto and beyond. She joins Mirella and Joshna to dig deeper into questions about cultural appropriation in restaurants. Is it really happening? What can we do about it? What questions could chefs ask themselves and each other?

A little birdie told Joshna that Mirella is celebrating the five year anniversary of the publication of her book, Beerology: Everything You Need To Know To Enjoy Beer Even More. She puts Mirella on the spot for an AMA on Beer.

Then, should cookbooks really be teaching us about food safety? A new study suggests yes…

Finally, we stumble upon a match made in heaven on #blindbeerdate.

Josh Lindley is the co-founder of Bartender Atlas and has spent his career making drinks. We asked him what he thought of an explosively controversial "tampon cocktail". Can go too far?

Bitterness. No, not the emotional kind! Joshna has been playing with bitterness in her kitchen and walks Mirella through her findings. As it turns out, there's some solid wisdom that connects bitter flavours to the absorption of nutrients, the digestion of food, and the health of your gut.

Then, Mirella and Joshna get digging into the sad reality of how taste changes as we age. It's not pretty… but maybe there's an upside!

Finally in #curiouskitchen, Josh Lindley brings us a damiana tincture made by Dani Tatarin's Las Animas Botica.

On this episode of Hot Plate we think about texture and mouthfeel of food and drink. More and more this is a secondary consideration to the industry and it's a huge problem. We talk about food and drink where the mouthfeel just isn't right, and what could solve the problem.

Next, this article discusses a curious effect breweries- industrial buildings - have on residential property values. Whereas we might not want any old factory in our back yards, counterintuitively a brewery acts as an amenity for a neighborhood.

Then, we don't name names - but there is an article floating around about food as art. In it the author allows art to completely overtake the purpose of food: nourishment. It was hard to contain our frustration long enough to record this segment… but we did learn about influential Indian Chef Gaggan Anand. Enjoy!

Finally, we have a #blindbeerdate: Mirella brings a random beer and a Joshna brings a random food to pair. We see what complements, what clashes, and, if we're lucky, discover something truly delightful!

On this episode of Hot Plate we get riled up with Jason Rees, competitive BBQer and owner of the very tasty Earlscourt BBQ in Toronto. He pulls back the curtain on food delivery services. For restauranteurs, what has the explosion of these services meant? What are the hidden benefits and drawbacks of this innovation and disruption? And is there really a difference between the people who eat at home and the people who go to a restaurant in person?

Then, Mirella and Joshna react to recent cultural appropriation debates in the restaurant business:  Gordon Ramsay's company is in the news defending his new London restaurant. Is he right or wrong to call is "authentic asian"? Where and how do we draw the line on what is appropriation and what is not?

Finally Joshna puts on her hospitality hat to make a compelling case for mignardises, only to find Mirella turning her nose up at free post-desserts desserts! But all is mended with a drink in a special follow-up #curiouskitchen, where we test vodka made with milk permeate: Vodkow from Dairy Distillery.

We welcome our first ever guest! Michelle Genttner from Unboxed Market knows food packaging inside and out. She and her partner have opened Toronto's first Zero Waste Grocery Store. Michelle joins Mirella and Joshna to talk over-packaging, and why it's even happening in the first place.

Also, there's a "no waste" menu trend,  hot now in restaurants. But is it really just a conversation starter for what can happen at home? Currently the average Canadian household wastes 140kg of food each year! Want to do better? We share some ways to pay more attention to what's in your fridge.

Then, An endearing New York Times article profiles two scientists who meet weekly for a drink and a chat. Can alcohol really fuel creativity? They wrote 10 books together, ostensibly because of their drinking. What can you do with a drink in hand?

Finally, Hot Plate tests a very cheap #weirdwidget which delivers the goods - and the zest!

Visit www.hotplatepod.com for links to people, articles, recipes, and products.

In this episode Mirella and Joshna delve into recent changes to Canada's Food Guide, which was revised in January 2019 by Health Canada. Aside a move away from meat, what changed? What do the changes mean about how we eat? What's realistic to expect? Are there any encouraging trends?

Then, a wakeup call. In the months following the Food Guide revision it's been revealed just how many Canadian are "food insecure" and the numbers are horrifying. How can we do better? Is it even possible for Canadians to follow the new Food Guide?

Finally, how food waste is being turned into spirits!

And on #curiouskitchen Mirella and Joshna test a non-alcoholic spirit.

Mirella and Joshna discuss the under-represented fifth taste: Umami. It's that funky (but not salty) taste you get in some of your favorite foods, but you might not know about it. Where do we find umami and how do we explain what it is?

First responder baking is a timely phenomenon. More people are baking to relieve their stress and help their friends cope with the world. Mirella doesn't find baking stress-relieving at all, but to Joshna there's nothing like a relaxing chocolate cake! (check out the quick cake recipe on our website).

Kodak and Dogfish Head Brewery have developed a beer together - which can develop photographs! Mirella and Joshna dig into the details.

And finally, Joshna has a *crush* on this dangerous #weirdwidget.

Mirella and Joshna tackle two contentious subjects in the worlds of food and drink: Making space for vegans and vegetarians in a world of meat-heavy menus. Are we unrealistic in our expectations of meat-eaters? And are we collectively obsessed with putting protein first? How do we make a shift we need to make for environmental responsibility?

Then, are self-serve beer taps a fad? Or are they here to stay? This could be a game-changer for the beverage industry but is it a potentially dangerous? 

On #weirdwidget, we test little gadget Canadians are sentimentally attached to. 

And finally, can Mirella and Joshna handle an intense but intensely popular Chinese spirit? They test out Baijiu on #curiouskitchen

Are wellness beers adding anything to the conversation? On this episode we weight the pros and cons of drinking for a healthier tomorrow.

Then, how food banks are offering culinary skills training. How this change relationships to food and change lives too.

And finally, reactions to an Indian carrot-based treat in #curiouskitchen.

This week Mirella and Joshna find out if beer before liquor actually makes you 'sicker'... the answer might surprise you!

Then, is great hospitality a dying art? Or are tastes changing to favour less hospitable dining experiences? Find out who's right and wrong in the latest high-profile hospitality dust-up.

And finally, would you buy this highly suggestive #weirdwidget?

In our first episode, Joshna shares her biggest secret as we dive into the topic of Chef's who can't smell. Why do they hide it? Can their other senses make up for the deficit?

Then, How early is too early to drink? Recent changes to the Ontario alcohol laws mean some Canadians can buy alcohol earlier than ever before. Some expect chaos, but is that all just hysteria?

And finally, Mirella and Joshna share their reactions to some unusual, squiggly snacks in our inaugural #curiouskitchen.