The Food Podcast

Mentioned in this episode - * Amy Minichiello | Instagram | Website * Recipes in the Mail - Family Cookbook and Journal * Amy’s Instagram post from April, 2023 * The Food Podcast Season 3 Episode 7 - Homemaking with Jill Barber * Jill Barber’s song, My Mother’s Hand Episode Credits-@amy_minichiello_ Episode edited by @abigailcerquitella Host @lindsaycameronwilson @thefoodpodcast  Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe

Season 3, Episode 7, Homemaking with Jill Barber, is live!Mentioned in this episode:* Jill Barber | Website | Instagram* Clint Smith on Stephen Colbert - Clint Smith: Poetry is the Act of Paying AttentionVia Jami Attenburg’s ‘#1000 words of summer ‘* Maggie MacKellar on The Food Podcast - Flavours of Home with Maggie MacKellar* Maggie MacKellar’s Substack, The Sit Spot - “Lucinda Williams and Me” * Angela Garbes - Essential Labor Mothering as Social Change * Alison Roman’s Key Lime Pie Edited by Abby Cerquitella Music by Jill Barber + Jenn Grant Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe

Season 3, Episode 6, Listen to the Tea, is live and ready for listening!Mentioned in this episode:* MFK Fisher’s A Map of Another Town: A Memoir of Provence* Discovering Tea with Margaret Ledoux * London based textile artist Rachna Garodia * The Sophie Scarf by Petite Knit* Weaver Sandra Brownlee in her studio (a Sandra Brownlee weaving is featured in the image above)* Crying in H Mart by Michelle Zauner * Hetty McKinnon’s Sheet Pan Pierogies with Brussels Sprouts and KimchiEpisode CreditsHosted by Lindsay Cameron WilsonEdited by Abigail CerquitellaTheme song is One More Night by Jenn Grant Follow: @thefoodpodcast and @lindsaycameronwilson Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe

Gillian Bell has many stories to tell. She is an English cook, cake maker and social worker living in Brisbane. She can bake for a crowd with a broken oven. She loves poetry and the natural world around her. And, she travels the world making wedding cakes, only deciding on the direction the cake will take after she arrives at the venue, meets the couple and learns the flavour of their lives. This whimsical style of cake making invites intrigue, adventure, deep connection and, potential cake disasters. But as it turns out, Gillian doesn’t experience cake disasters - of course things go wrong, but nothing is a disaster when you see life through the lens of challenge and adventure. So this episode, the second in a two part series on cake disasters, has taken a turn. Yes there will be disasters, but Gillian guides us through them using ingenuity, resolve, extra buttercream and the most important tool in her cake-making kit: asking for help. Mentioned in this episode - * Gillian Bell Cake | IG @gillianbellcake | Web GillianBellCake https://www.gillianbellcake.com.au/privatecook* Part one of our series on cake disasters: Step Toward Disaster with Marianne Pfeffer Gjengedal* Dispatch to a Friend, Season 1, Episode 8 - * My newsletter, FOOD STORIES * Wendell Berry’s  What We Need is Here * Ottolenghi’s Za’tar Salmon with Tahini CreditsHosted by Lindsay Cameron WilsonEdited by Abigail CerquitellaTheme song is One More Night by Jenn Grant Follow: @thefoodpodcast and @lindsaycameronwilson Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe

What do you do when things go wrong? This episode of The Food Podcast is all about learning to face disasters. Norwegian content producer Marianne Pfeffer Gjengedal, maker of the most colourful, delightful and fantastical tall cakes, shares her cake disaster story and wisdom on how to roll when things go awry. It’s an episode all about pushing through the pain, trusting, and practicing a lot so when disaster does strike, you’re ready for it. Links and things -Marianne Pfeffer Gjengedal’s InstagramEpisode 30 of The Food Podcast with Marianne PfefferMarianne’s Call Your Girlfriend Cake Video, inspired by @robynkonichiwa Sesame Street Disaster Cake SkitAn essay about the isolation birthday cake I made and slathered in the almost ruined Swiss meringue butter creamThis episode is written and hosted by Lindsay Cameron WilsonEdited by Abigail CerquitellaTheme song is One More Night by Nova Scotia singer songwriter Jenn Grant IG @thefoodpodcast and @lindsaycameronwilsonThanks for listening!x Lindsay Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe

This episode is all about the wonder of the mussel, the edible kind. We’ll explore their beauty, resilience, innovation, taste and the ways they’re providing answers to food scarcity here on the east coast of Canada. We’ll beachcomb, cook, and learn how easy mussels are to make at home. We’ll meet Tiago Hori, director of Innovation at Atlantic Aqua Farms on Prince Edward Island, who will walk us through the biology of the mussel, and explain how they are cultivated in the waters off PEI. And, we’ll reminisce about the mark they’ve made on me, from jobs I’ve had to what they’ve taught me about living, all on this episode of The Food Podcast.  We mention:Atlantic Aqua Farms On Being episode featuring Janine Benyus Biomimicry.orgHeather Waugh Pitts IG Find her mussel shells at Conifer Shop IG Recipe for the Sweet Chili Thai Mussels on Food Stories, my newsletter that you can subscribe to herePeimussel.com - for recipes, information and those videos…CreditsHosted by Lindsay Cameron WilsonEdited by Abigail CerquitellaTheme song is One More Night by Jenn Grant Follow: @thefoodpodcast and @lindsaycameronwilson Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe

Welcome to episode two of our third season of The Food Podcast, where we peek under the hood of the show to see how ideas become stories. We’ll jump over stones in the river, learn to take criticism, try to tell the truth and tap into curiosity. We’ll also talk about the importance of putting our work out into the world, quickly. That’s what Jenn Grant does. And we'll find value in smelling like soup. Trust me! Thanks for listening!In this episode we discuss:Pauline Dakine Jenn Grant’s One More Night How to Fail with Elizabeth Day: Margaret Atwood on wisdom, witchcraft and womanhoodGloria Steinem on We Can do Hard Things PodcastThe Food Podcast : Finding the Light with Julie Van Rosenthal The Food Podcast : Finding Home with Fanny SingerAnd special thanks to friend and writer Karen Pinchin for guidance on teaching a classHelpful tools when creating a podcast:* Descript - an app that allows you to edit sound from text* Epidemic music - an excellent source for audio to sprinkle into stories * Temi - for transcribing ‘at lightning speed’* Tape a Call - an app, as the name suggests, for recording phone calls* And Abigail Cerquitella - for all your podcast and storytelling production needs Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe

We’re happy to welcome you back to The Food Podcast with our first episode of the season: The Jellyfish Buffet. It begins with a turtle soup savoured in a 19th Century Danish home, then travels to present day Nova Scotia, where Sea Turtles visit from the Caribbean every summer. We meet Kathleen Martin, Executive Director of the Canadian Sea Turtle Network, who explains why Sea Turtles find their way to Nova Scotia, and what challenges they face on their epic journey. We also learn about the lion’s main jellyfish, the Sea Turtle’s favourite food. It’s a meandering coastal exploration, on this episode of The Food Podcast. We discuss:Babette’s Feast Muppet Show Turtle Soup The Sea Turtle Scoop Kathleen Martin, Executive Director of the Canadian Sea Turtle Network  Chef Oliver Rowe’s recreation of Babette Feast in Vice Magazine Food Stories - a Newsletter - lindsaycameronwilson.substack.comCreditsHosted by Lindsay Cameron WilsonEdited by Abby CerquitellaTheme song is One More Night by Jenn Grant Follow: @thefoodpodcast and Food Stories A Finely Sliced Soup I’ve been working on speaking French, slowly, lentement, since I studied in France at the end of university. My French roommate Cécile and I are still friends. Last June I visited Cécile and we spent the week cooking, eating, walking and exploring favourite places while speaking our usual mélange of French and English. I get scrambled from time to time, like one evening when Cécile was in her garden and asked me if I would like to help her arrose le jardin (water the garden). I heard, would you like a rosé dans le jardin ( a rosé in the garden)? So I went inside and opened the fridge in search of a bottle of rosé while Cécile watched me from the garden door, a watering can in her hand. Rosé, in addition to a lovely pink wine, means the colour pink in French. Early spring in my Halifax kitchen means wintery foods with a tiny touch of pink. I say this every year, I know. But I, we, need this colour when the ground is still frozen, buds are weeks from unfurling and crocuses are just peeking through. Pink is the bridge. I find it in the beet microgreens I scatter over salads, or in the cluster of pickled red onions balanced on top of a bowlful of chili. Thinly sliced radishes also work. So does my pink hat. So this is why I placed a bunch of fat, crinkly, rainbow chard leaves in my grocery cart the other day. Their magenta stems are wide and tender crisp like celery. They take longer to cook than the leaves, so I will chop them separately and add them to the beginning of a soup with the chopped onions and garlic. But this extra time in the pan means the pink stems will fade to a dark, murky tone, as though winter’s claw is pulling them back into the soil. Vibrance isn’t in season, not quite yet. Ribollita is on the menu. It’s an Italian soup made with vegetables, cannellini beans, yesterday’s bread and a good grating of parmesan cheese. I have chard, a big bunch of Tuscan kale, a random assortment of vegetables and a loaf of almost stale sourdough- the perfect lid for this homey, almost-spring soup. But I had forgotten about the bread. I thought we were getting better at anticipating Dottie’s unrestrained desire for food. We know not to leave slices of pizza in a pizza box on the center of the kitchen island, many paw lengths away, or chocolate chip cookies inside a glass jar, sitting on the counter, or a bowl of cat food casually on the floor. Of course not. We didn’t know that Dottie could pull open a bread drawer with her paw and help herself to the delicacies inside. Well she can. So I made the ribollita without the bread. Ribollita translates from Italian as ‘re-boil.’ It’s a soup meant to sit on the stove for hours, boiling and re-boiling as people come and go. The vegetables inside are hearty and forgiving. The cannellini beans might turn to mush and the stale bread will eventually melt into the soup, but this only makes it better. I used to think ribollita was a nod to the word ribbons - ribbons of kale and ribbons of chard, swirled together in the pan with finely sliced leeks, sticks of celery and whatever other vegetables you have on hand. A celebration of strips of things. The internet tells me ribbons translates to nastri in Italian. Ribollita sounds more appetizing. As I made the soup I jotted down measurements and recipe notes with a golden mechanical pencil. I gave it to my middle son, Charlie, last Christmas. Charlie loves a sharp pencil. We used to have a jar in the kitchen filled with yellow HB pencils and a manual sharpener that vacuum sealed to the counter. He’s moved on to mechanical pencils, and this one, a brass beauty that I bought at Inkwell around the corner, is special. Charlie says it’s a bit ‘extra’ for highschool math class, so we keep it in the kitchen for moments like these. I served the soup to my conversational French class. We gather once a week, taking turns at each other’s houses, trying our best to chat in French as we eat lunch. I served the soup after its first boil - the colours had faded from vibrant pinks to ruddy reds and forest greens. But a grating of parmesan lifted the tones, and the new loaf of bread I had to buy sopped up the juices beautifully. It was a ribbons of greens soup, rubans de verdue, with a flavourful, faded, touch of rosé.A Ribollita of sorts3 leeks1 red onion3 cloves garlic3 ribs of celery 1 bunch of rainbow chard (slice the stems and green tops, but set stems aside)1 bunch of kale, sliced greens only, discard the stems*sliced greens amounted to 7 cups / 250g in total - they shrink a lot!2 tablespoons olive oil5 baby potatoes (that’s how many I had on hand) halved1 x 398ml can chopped tomatoesA good pinch of chili flakes1 x 540 ml can cannellini beans6-8 cups vegetable or chicken stock (1.5-ish litres)A parmesan rind, if you have oneSalt and pepper to tasteBegin by finely slicing all the vegetables, except for the potatoes which can be halved or quartered, depending on their size. Heat olive oil in a large soup pot and add the leeks, onion, garlic, celery and stems from the chard. Mine were bright pink, aren’t they gorgeous? Stir well, add a pinch of salt, and let the vegetables cook low and slow, about 30 minutes, until soft. Add the potatoes, the can of tomatoes, a good pinch of chili flakes and stir, leaving to cook for five minutes more. Add beans, stock, parmesan rind (it’s a block of flavour), salt and pepper to taste and simmer gently until potatoes are cooked through. Add more stock if soup gets too thick. Serve with a good grating of parmesan cheese.  Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe

We’re happy to welcome you back to The Food Podcast with our first episode of the season: The Jellyfish Buffet. It begins with a turtle soup savoured in a 19th Century Danish home, then travels to present day Nova Scotia, where Sea Turtles visit from the Caribbean every summer. We meet Kathleen Martin, Executive Director of the Canadian Sea Turtle Network, who explains why Sea Turtles find their way to Nova Scotia, and what challenges they face on their epic journey. We also learn about the lion’s main jellyfish, the Sea Turtle’s favourite food. It’s a meandering coastal exploration, on this episode of The Food Podcast. We discuss:Babette’s Feast Muppet Show Turtle Soup The Sea Turtle Scoop Kathleen Martin, Executive Director of the Canadian Sea Turtle Network  Chef Oliver Rowe’s recreation of Babette Feast in Vice Magazine Food Stories - a Newsletter - lindsaycameronwilson.substack.comCreditsHosted by Lindsay Cameron WilsonEdited by Abby CerquitellaTheme song is One More Night by Jenn Grant Follow: @thefoodpodcast and @lindsaycameronwilson Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe

This episode is for all of you who love the Christmas season - the traditions, the decorations, the nostalgia and the baking. It’s also for those who have softly cried on Christmas, because the traditions, the decorations, the nostalgia and the baking have pushed you over the edge. We understand, we’ve been there. Here you will find solace, comfort, and a primer from Vicki Grant - a mother, writer and Christmas Guru - on how to avoid those inevitable tears. So cozy up with a blanket, wrap yourself in Jenn Grant’s Christmas album that’s sprinkled throughout the episode, and breathe. All will be merry and bright, I promise.Nigel Slater, The Christmas ChroniclesListen to the Christmas Chronicles hereAnja Dunk, ADVENT - Festive German Bakes to Celebrate the Coming of ChristmasJenn Grant’s Forever on Christmas Eve Album Vicki GrantVicki says a Christmas party isn’t a Christmas party without Grease Babies. I wrote about them here - as for the recipe, here’s the gist: begin with white bread, crusts cut off. Add a teaspoon of undiluted Campbell’s Mushroom Soup to each slice and spread edge to edge. Roll slice and wrap with bacon. Bake until crispy but still gooey on the inside. They’ll be gone in seconds.CreditsHosted by Lindsay Cameron WilsonEdited by Abby CerquitellaTheme song is One More Night by Jenn Grant Follow: @thefoodpodcast and @lindsaycameronwilson Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe