Food

Honey (Ep.5)

  EPISODE (23:57) From flower to plate, the story of how pure honey ends up in a jar is an awe-inspiring reminder of the work of the honeybee and the ecological relationships we are all a part of. There are, however, many options of honey to choose from and consumers might want to question if…

Pork (Ep.6)

  EPISODE (23:57) The vast majority of pork production in North America takes place behind closed doors. From birth to slaughter, an industrially raised hog never sees the light of day. Host Jon Steinman embarks on a journey to find out what the most suitable conditions are for a hog to express its instinctual behaviours.…

Tomatoes (Ep.4)

  EPISODE (23:56) Commercial tomato production in North America has strategically evolved to accommodate our appetite for fresh tomatoes 365 days a year. What are the impacts of these demands and how might we foster more personal relationships with this iconic food? Featuring Chef Mark Picone of the Canadian Food and Wine Institute at Niagara…

Wheat (Ep.3)

  EPISODE (24:01) Research is demonstrating how one of our most important staple foods has been losing its nutritional value and flavour for decades. Breeders, farmers, bakers, chefs and eaters are now coming together to reverse this trend and cultivate local wheat economies. Featuring Chef John Sundstrom of Lark. WEBISODES Local Flour Mills (5:09) A…

Garlic (Ep.2)

  EPISODE (24:04) Half of the garlic consumed in North America is grown in China and of the garlic grown here, over 90% comes from California. How does this reliance on imported garlic and centralized production impact local economies, farmers and food culture? Garlic is a symbolic marker of how we can all inspire more…

Eggs (Ep.1)

  EPISODE (23:57) Most eggs look identical to one another, leaving us highly-dependent on the egg carton to differentiate between the supermarket’s many options. In an effort to examine the claims found on the label, host Jon Steinman comes across some startling and unexpected truths, and becomes motivated to seek out alternatives to store-bought eggs.…

Gratitude for Cathleen Kneen (1943-2016)

In 2005, when I first began researching the imbalances within the food system for the Deconstructing Dinner radio program, Cathleen Kneen was one of the first names I came across. As I reviewed her achievements and work to date, there was no question that Cathleen would not only need to help launch the first episode…

Radio / Podcast

Explore the archive of Canada’s most popular food radio show (2006-2010) plus a collection of all-new podcasts. Radio Archive New Podcasts

Television

Visit the site of the all-new Deconstructing Dinner: Reconstructing Our Food System television series produced by ichannel. http://deconstructingdinner.ichannel.ca