While Don Livermore may not have dreamed of becoming a master brewer, he has made a name for himself in the role with one of the largest capacity distilleries in North America. Livermore started with Windsor, Ont., Hiram Walker & Sons as a microbiologist, taking his masters and PhD in brewing and distilling at Heriot-Watt… Read More
Category: Food Bubble
If you try to tell Food Bubble host Andrew Campbell there’s nothing spoiling in your fridge, he won’t believe you. “After all,” he says, “some reports have pointed out that of all the food we bring into our house, about 20 per cent of it goes out by way of the garbage. Think about that… Read More
Is livestock production bad for the environment? If Jude Capper could give that question a black and white answer, she’d say no, but with training in academia, she has caveats. Capper is a livestock sustainability consultant in the United Kingdom, and says the conversation around the impact of livestock on the environment, and plant-based diets… Read More
“It was about sustainability, and sustainability as a singular Ontario entity was not necessarily going to work in a global dairy environment.” Growing up, Michael Barrett wanted to be a history teacher. Today, he’s president and CEO of Gay Lea Foods Co-operative Ltd, a co-op owned by 1,400 milk producers. In this inaugural edition of… Read More
From finger meat to tendons, cow stomach to bone marrow, there are products beyond burgers, steaks, and roasts that offer unique and exciting culinary experiences. And it just so happens the popularity in these cuts is growing here in Canada. According to Duane Ellard, Canadian Beef Centre of Excellence, approximately 25 per cent of the… Read More
When most people think of robotics, they probably don’t imagine dairy parlours or farm fields. In this episode of Food Bubble, host Andrew Campbell takes us to those very places, as he investigates the role of robots in food production, from milking systems to automated field work. Dairy Lely Canada’s Tony Brazda first became interested… Read More
In Canada, as of 2016, over 28 per cent of farm operators are female, yet farmers are often still depicted in books, and online, as men (typically in plaid and coveralls). In this episode of Food Bubble, host Andrew Campbell speaks to two farmers, who happen to be female, about their stories, their operations, and… Read More
In this episode of Food Bubble, host Andrew Campbell takes us on a flight across Canada, and the world, exploring communities with very real challenges, and three people who volunteer to help. You’ll hear from: Stewart Skinner, a Canadian farmer from Listowel, Ont., who spends a lot of his time working with people in Kenya,… Read More
Whether it’s stashing away chocolates in a favourite hiding spot, or choosing the salad at a buffet for fear of peering eyes, most of us have felt judged on our food choices in one way or another. According to Casey Berglund, founder of Worthy and Well Inc., a lot of people have complicated relationships with… Read More
It could quite easily be argued that we’ve recently moved out of a gluten-free diet trend and into a plant-based protein fad. So, what’s next? “Most of the world except for North America eats insects on a regular basis. It’s totally normal, and kosher, and they taste great,” says Andalyne Tosslemire, Cambridge Butterfly Conservatory, and… Read More
We all know someone who has, at one point or another, changed their diet based on fear. And it doesn’t help that our relationship with food is complicated. According to Crystal Mackay, Canadian Centre for Food Integrity, our decisions around food are complicated. It’s emotional, and often defining. “It’s difficult to quantify where the line is… Read More
From picking apples to snipping asparagus, harvesting produce requires incredible precision, and a lot of hard work. It’s the type of work that requires the human hand, yet it’s of little interest to Canadian job seekers. That’s why Connery Farms near Portage la Prairie, MB, has hired foreign workers since the 1980s. “It was becoming… Read More
If you’ve ever compared organic produce to conventional, you’ve likely seen a dramatic difference in pricing. The same is true for organic milk. “In fact, organic 2 per cent costs almost twice as much as regular 2 per cent in my grocery store, and a look across the country, that’s a pretty common pattern,” says… Read More
It seems there is a growing trend to either remove corn syrup from a list of ingredients, or make sure consumers know it has never been there. But, why? What exactly is corn syrup and high fructose corn syrup? “Kernels of corn have a hull around the outside that’s quite fibrous, and on the inside… Read More
Whether its Brussels sprouts or black coffee, odds are you simply haven’t given it enough of a chance. “Most adults who drink their coffee still find it bitter,” says science writer Bob Holmes, in this episode of Food Bubble with Andrew Campbell, adding it’s a “horrible, horrible drink” but over time, we learn to enjoy it… Read More