Eat This! Drink That!

James Delsaut has devoted a large part of each day to learn more about SARS Covid-2 (Covid-19).  It is both a professional and natural curiosity that drives him:  Dr. Delsaut is a Pharmacist in Northern Ontario.  Listen to this conversation on how his operation has changed and improved services to protect both himself and coworkers, as well as the public during this Pandemic. 

Calen McNeil of Big Wheel speaks about the restaurant world in the time of Covid-19.  His responses include protecting and retaining employees thru task changes, cross-training and doing their own delivery system.

This was recorded today, April 4th, 2020.  It is a frank discussion on the impacts of the covid-19 pandemic on the hospitality industry.  

I had this conversation with Dr. Peter Zalan this morning.  He is a retired ICU doctor and offers a series of suggestions for stopping the spread of Covid-19.  

I worked with Sam perhaps a decade ago.  He knows kitchens, and how to manage the whole restaurant experience having also been an owner.  We talk about this and the current impacts of the COVID-19 crisis.  On an upbeat nature we also discuss the restart of the industry when things improve.  

I speak with Chef Hanna Jo Clemens who has risen through the ranks in the kitchen at Killarney Mountain Lodge.  This is her 9th season there and she is working on a menu that both reflects the specialness of this place as well as putting her own signature on the design and offerings. Naturally fish - fresh caught - will be a feature, but come and join the conversation and hear her talk about the renovations, the quality of service, and the genuine Georgian Bay feel.  

Recorded at Habit on Pandora Ave in Victoria in the spring of 2020, Chef Heidi Fink talks about her education (mostly self taught) and what she teaches students at Camosun College on Vancouver Island.  Decades of experience in food prep Heidi shares views on trends and the future flavor of restaurants in Victoria and across the country.  There is some discussion about the rise of food trucks and street food as part of this.  

Maher Khalil owns and operates both downtown Sudbury's Hourglass Restaurant & Lounge as well as SRO.  Housed in a renovated Victorian built in 1894, the Hourglass offers gluten free options as well as a private banquet room that seats up to 40 people.  Maher has worked in the industry for decades and so speaks with some authority on what hospitality is about.   

Hockey connoisseur Mike COMMITO  talks hockey and the value of hockey to the Canadian way of life.  Our conversation deals with how it enriches quality of life, and naturally - given the timing - the effects of Covid-19 on the season, players, and fans. 

The Power of Attorney for Personal Care and Power of Attorney for Finance are two useful documents that you can use to direct those who make decisions for you when you cannot.  If you are incapacitated who will speak for you?  Guest Madeleine Hebert explains the importance of these tools. 

Travelers have stress; some more than others. What if you could sit and gently pat a calm dog?  Would that help?  Well, research says we can benefit from having contact with a fur friend.  There is a wonderful group of people and dogs that come out to YYZ.  You will find them walking the concourses. They welcome you warmly to come and say hello.   A big THANK YOU to Tori Gass for setting up this interview.  This is episode two of two.  

For more than 5 decades Ivan Wheale has been painting what stirs his heart. Living on Manitoulin Island - it has only one set of traffic lights - is much to his liking.  He sails the North Channel of Georgian Bay and is inspired by the windswept White Pines, and the glacially modified landscape.  Water, rock, and evergreens are emboldened by stunning skies.  Soon to be 86 his upcoming exhibition at Perivale Gallery features 23 new works.  On Sunday, May 17th, 2020 from 1 - 5 the gallery will be open and Ivan will be present. 

Visiting Bernard Callebaut in Victoria I caught up with manager Brad Potentier and talked and tasted the wonderful chocolates on offer.  The store fittings and lighting highlight the quality products.  These are "serious" chocolates that now include savory as well as sweet.  Think rosemary and spiced sea salts for charcuterie boards!  Yes, why not a 5 course dinner that has paired chocolate treats with each experience.  

I am inspired by the people I meet.  Andrew is definitely a model for how to turn lemons into lemonade.  Wheelchairs, adapted spaces, and loads of supportive friends Andrew leads a happy and productive life.  He is an entrepreneur, educator, husband and father. Injured in a hockey accident this has not slowed him down.  We talk about his garden, how he has adapted and become aware and agile - through technology and assistance - to do anything.  We live in amazing time period where many can become enabled differently. 

Legendary fishing guru Bob Izumi is my guest on this episode.  I just want to listen to it over and over for the stories he shares.  Fishing does improve your quality of life folks!

I loved recording this episode.  The Doran Planetarium at Laurentian University is a little gem of a facility.  Dr. Paul Emile Legault shares his enthusiasm and strongly believes knowledge about space, our solar system, our planet enriches our lives.  

I would not normally include family on my program, but the topic is interesting enough to engage everyone at the table.  Over dinner in a Bavarian wood 3 young Germans and 2 Canadians answer questions about tattoos. Why get a tattoo, what image(s) to select, and where to place them are but three of the discussion elements.

Trained in Cariology Dr. Shane Williams - transplanted from Newfoundland to Bracebridge, Ontario - talks with Hugh about balance, plant-based diets, and the larger concept of health.  His practice is unique in the Muskokas and has attracted attention of many across a much larger landscape.  He also hosts learning opportunities, focused dinners, lectures, and consultations on wellness.

A conversation with Paul Lacerte on the Moosehide Campaign.  

Emma Knight offers a snapshot of how Greenhouse started, their journey, and what they are today.  Cold Pressed juices of all description are now available nationally.  I am delighted to find them in the Air Canada Café near gate 22 at YYZ.  Listen and learn what makes their product line different - and better - than others on the market.  Growth from one 300 sq ft facility to the manufactory and distribution system of 2020 has been rocket-like, but Greenhouse has kept true to it vision.