In this episode, we sit down at the table with Chef Jason Howard, known as The Modern Caribbean Chef, to explore his culinary journey and unique approach to Caribbean cuisine. Chef Jason Howard, the creative force behind The Pillars, has teamed up with Urvin Croes to create something truly extraordinary: the world’s first book dedicated to Modern Caribbean Cuisine. His style blends bold flavours and traditional Caribbean cooking techniques with modern twists, delivering not only incredible taste but also visually stunning presentations.

Chef Jason Howard is highly expressive and artistic in his dishes, using food as a canvas to tell stories and evoke emotions. We discuss his humble journey from kitchen porter to celebrated chef, the inspiration behind his signature dishes, and how he brings creativity and innovation to every plate.

From the vibrant spices of the Caribbean to his dedication to sourcing quality ingredients, Chef Howard shares his philosophy on cooking with purpose and creating unforgettable dining experiences. Join us to learn about the art of modern Caribbean cuisine, Chef Howard’s commitment to the hospitality industry, and his vision for the future of Caribbean food in the culinary scene.

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In this episode, we sit down at the table with Chef Ian Riddick of Heartwood Kitchen, located in the historic Matterson House in Ucluelet, BC—a charming building originally known as Glendale Cottage, built by the Matterson family in the 1920s. Through his travels and work experience, Ian fell in love with the West Coast of Vancouver Island—a paradise for a self-proclaimed “wild food enthusiast”—and has since created an unforgettable dining experience at Heartwood Kitchen.

Chef Riddick shares his journey from his early days in the kitchen to becoming a prominent figure in BC’s food scene. We explore the philosophy behind Heartwood Kitchen, its fusion of traditional techniques with modern twists, and the significance of community and local sourcing in every dish. From the influence of the stunning coastal surroundings to the rich history of the Matterson House, Ian offers valuable insights into the art of hospitality and cooking with purpose.

Tune in for a conversation filled with passion, creativity, and a deep love for food that celebrates the bounty of the West Coast.

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In this episode, we sit down at the table with Mrs. Karen Woods, a respected business and management studies professor known for her dedication to teaching and her strong presence in the community. Karen shares the story behind her famous baked beans recipe and other sweet treats, along with the inspiration she draws from her family — especially her mother, who was a beloved community member.

We explore her love for cooking and her enjoyment of the Butter Tart Trail, as her passion for sweet treats has inspired road trips across Ontario in search of the perfect butter tart. Karen offers insights into the importance of family traditions, the time she spends creating delicious meals for family gatherings, the joy of sharing meals, and how her mom’s influence has shaped her approach to both teaching and cooking.

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In this episode, we sit down at the table with Chocolatier and Pastry Chef Priya Winsor, founder and owner of Compass Chocolates in St. Albert, Alberta. Priya is passionate about creating artisanal, handcrafted chocolates using the finest ingredients and techniques. We explore her journey from the early days of chocolate-making to building a successful business that has become a local favourite.

Priya is committed to sourcing only sustainably grown and harvested cocoa, ensuring fair trade practices for the workers behind the beans. She shares her insights into the artistry of chocolate, her dedication to ethical sourcing, and how she combines creativity with quality in every bite. With flavours from home and around the world, she explores ingredients and their origins, bringing unique tastes to her handcrafted confections.

Unwrap the story with us to discover the process behind making exquisite chocolates, the challenges and rewards of running a small artisanal business, and how Compass Chocolates has earned a reputation for producing some of the finest handcrafted treats.

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In this episode, I sit down at the table with Ms. Elysia Vandenhurk, the Founder & Chief Brand and Innovation Officer of Three Farmers Foods. From its humble beginnings, Three Farmers Foods has grown into a leader in sustainable, plant-based snacking, staying true to its mission of offering wholesome, delicious, and responsibly sourced foods.

At the heart of the company is a deep connection to the land. By sourcing sustainably grown lentils and other pulses from the nutrient-rich soils of Saskatchewan — often referred to as the breadbasket of the world — the company benefits from a region that leads global production in these essential crops. This dedication to quality and responsible farming ensures that every snack is not only good for you but also good for the planet.

We also discuss Elysia’s journey from professional chef to food entrepreneur, her commitment to nutrient dense ingredients, and how Three Farmers Foods has embraced innovation while staying grounded in goodness. From their signature camelina oil—an ancient, nutrient-rich oil with sustainability at its core—to their line of plant-based snacks, Three Farmers Foods is redefining what it means to eat well. Don’t miss this inspiring conversation about food, sustainability, and the care that goes into crafting every product.

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In this episode, we explore the fascinating world of mushroom farming with Mrs. Sinda Simpson and Ms. Alexandria Simpson, the dynamic duo behind The Mushroomery at White Pine Meadows in Oro-Medonte, Ontario. Together, they are dedicated to growing specialty mushrooms and bringing high-quality, sustainably grown varieties to the local market.

Sinda and Alexandria share their journey of starting and growing The Mushroomery, their passion for learning, and the challenges and rewards of cultivating unique mushroom varieties. From their commitment to organic and sustainable practices to their innovative farming techniques, they discuss how they’ve carved out a niche in the world of specialty mushrooms. They also introduce their new line of freeze-dried mushroom products, highlighting their bold flavours, versatility, and extended shelf life for kitchens everywhere.

Tune in to discover the art and science of mushroom cultivation, the culinary and health benefits of mushrooms, their versatility in cooking, and how their family farm is shaping the future of local food production.

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In this episode, we chat with Ms. Helen Mels, the owner and operator of SouthCoast Fresh, a family-run strawberry farm in Delhi, Ontario. Known for producing some of the freshest and juiciest strawberries in the region, SouthCoast Fresh has become a local favourite.

Nestled in Norfolk County — often called Ontario’s Garden — SouthCoast Fresh benefits from the region’s rich soil and ideal growing conditions, making it perfect for cultivating top-quality berries.

Helen shares her journey into farming and the dedication it takes to grow high-quality strawberries that capture the true essence of summer. We discuss the challenges and rewards of running a strawberry farm, from planting to harvest, and how the farm embraces sustainable practices to ensure every berry is bursting with flavour. Whether you’re a strawberry lover or simply curious about the life of a farmer, this episode celebrates the passion and care behind farm-fresh produce.

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In this episode, we explore the world of fiddleheads with Ms. Brittany Maranger, President of NorCliff Farms, North America’s largest producer of these unique seasonal delicacies. Known for their vibrant green curls and nutty flavour, fiddleheads are a sought-after ingredient among chefs and home cooks alike.

Ms. Maranger shares the fascinating story of NorCliff Farms — from their pioneering work in cultivating fresh fiddleheads to their commitment to sustainable foraging practices — and how she went on to create the ForageGirl brand. We discuss the art of growing, harvesting, and distributing fiddleheads, as well as their rising popularity in culinary circles. Whether you are a food enthusiast curious about this foraged gem or interested in sustainable farming innovations, this conversation offers a fresh perspective on a truly Canadian crop.

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