The Food Podcast

Kate Inglis is a multi-creative - a writer, photographer, a brand strategist, a champion thrifter with the best tickle trunk around. She’s a magical host of workshops, of outdoor gatherings, she’s a lover of the outside, a skier, a mountain biker, and a wood chopper. And now, a person who’s been diagnosed with an autoimmune disease that required her to overhaul her life. Kate is here today to tell us about this diagnosis, how it dragged her through the fire, and what it feels like to be living on the other side.We discuss:Kate Inglis’s websiteKate’s InstagramDr. Mark Hyman - functional medicine and foodDr. Andrew Huberman - sleepWim Hof - cold and breath therapyChef Laura Rodriguez - 'anti-inflammatory comfort food'—everyone is unique, and food protocols vary, but she hits the broad strokesThe Happy Pear - Irish Sea sunrise dipsKate’s favourite recipes right now:Raw Oreo Cookies — I have these in my freezer all the time. I had googled 'sugar-free dairy-free grain-free gluten-free cookies' as a grumpy joke and now these are a staple. The cookie dough and cream filling are made in the bullet blender. Best eaten straight out of the freezer. Melty and rich and so lovely.Savory Chickpea Pancakes—I googled these after having them in a restaurant in Toronto, with a warm roasted beet salad on top. These are so fast and easy to make, and could easily be made sweet instead of savory. Made a little thicker, they make almost a flatbread—an excellent replacement for a pita and filled with pork tenderloin or chicken and (cashew cream) tzatziki with cucumber. So yummy.Corn-Free Cornbread—Another chickpea flour triumph, found while experimenting to make a Thanksgiving stuffing. Such a good feeling to find that as well as a delicious vegan gravy—which combined, these two cover me for all the fall and winter holidays.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

This episode is all about leaning into what brings us comfort. Comfort is different for everyone; it’s all about finding out what resonates with you. Teacher and multi-creative force Sherrie Graham weighs in on her ultimate comfort - old episodes of the television show Murder, She Wrote. For her son, it’s gaming. I love to make quince paste. My husband plays D&D. We’re all different. There’s beauty in those differences, and privilege that we get to choose comfort in the first place. Celebrate it, if you can.We discuss:Artist Mary PrattMurder, She Wrote starring Angela LandsburyArtist Cecil DayWriter Celeste Ng WellingtonFarm.ca - a blog by Sherrie GrahamGlennon Doyle's podcastLindsay's Newsletter 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

In this episode writer and political organizer Anna Lee Hirschi shares her essay Having your Cake. The essay prompted thoughts on food as an escape, as a tool for sharing, and the importance of cherishing food all alone, just for the pleasure of it. We dip into the wisdom of Claudia Roden and we eat a Sephardic orange and almond cake. There’s a moment with M.F.K Fisher and a tangerine, and a peanut butter sandwich with my dad. Thanks for listening. The Ground Cherry - Physalis pruinosaJane KenyonHannah Arendt Claudia Roden’s A New Book of Middle Eastern FoodMFK Fisher’s essay Borderland, in Serve it ForthCreditsHosted 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

In this episode I talk with Kris Warman, a cookbook reviewer living in Halifax, NS, whose weekly meals are shaped by recipes tested from the cookbooks that come through her door. Kris has amassed hundreds of cookbooks in the process, and together they have become one of her many collections. I set out to ask Kris what makes makes a great cookbook, but we ended up exploring what it means to collect things, what stewardship involves, and what it takes to let these collections go. It’s an honest, funny, soul searching and very flavourful conversation, this week, on The Food Podcast. Kris Warman @shipshapeeatworthy ShipShapeEatWorthy.com The “No Book” Book Club EditionFinnish Arabia DinnerwareAnn HarbuzClaire PtakOlia Hercules Marcella Hazan’s ‘slow tomato sauce’Flora SheddenBeverly Hills Ninja Gill MellorAviva Wittenberg (of eggy tortilla fame)Deb PerelmanHetty McKinnonCreditsHosted 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

In this, our second episode of the season, we patch in abstract artist Nicola Bennet from her studio in New Zealand. Nicola’s art practice is fed by food. For Nicola it all begins in the kitchen where she gets to know an ingredient -  like ripe apricots, black truffles, or feijoas - then she cooks with the ingredient, tastes it, inhales it, perhaps squishes it in her hands until a connection is made. Then, she heads into her studio and begins the process of creating a painting, usually as big as Nicola, inspired by what’s on the plate. We explore this process, how it came to be, how her senses inform each painting, and how Nicola knows when the work ‘tastes just right.’ This episode is a sensory explosion, a trip to a home by a waterfall, it’s a riot of colour, of flavour, and a chat with a friend. Thanks for Listening.Nicola Bennett @nicolabennettart nicolabennett.co.nzSandra Brownlee Reference to Daily Routines by the Manson Podcasting NetworkCreditsHosted 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

We’re back with a new season of The Food Podcast!In this episode I’m talking with Canadian cookbook author, writer, teacher and champion of home cooks Julie Van Rosendaal. We spoke last spring, just as the world was gently opening and rhubarb was popping up in Julie’s garden. It all sounds dreamy, but this chat was real. Julie is a community activist. An accidental poet. A champion of bodies, in all shapes and sizes. Her energy is infectious and her messages are evergreen. I couldn't have asked for a more joyful launch back into the world of podcasting. Thanks for listening.Follow Julie Instagram: @dinnerwithjulie  Website: Dinner with Julie WebsiteAnd for the lunar cake mentioned in the episodeLunar Rhubarb Cake 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

Today on The Food Podcast I’m talking to Kerrilynn Pamer, CEO and co-Founder of Cap Beauty, an online beauty and wellness shop and community. Kerrilynn is also the co-author of High Vibrational Beauty, a cookbook designed to engage the senses and fuel us from the inside out. This book sits on my shelf, in my ‘aspirational’ section, telling the story of that chapter of my life when things shifted, just a little, towards more consistent daily health habits. In this episode, Kerrilynn shares the cookbooks on her shelf that have shaped her story. We also dive into the notion of beauty, and how it can be found in every corner of our lives, if we make the space for it. It’s all about cookbooks, wellness and the sound of a good crackling fire, on this episode of The Food Podcast.@kerrilynnpamer@capbeautydaily@thefoodpodcastwww.capbeauty.comwww.patreon.com/TheFoodPodcast Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe

Today on The Food Podcast, I talk with Jennifer Elizabeth Crawford, a chef, food creative and the host of ‘My Queer Kitchen’ with Xtra Magazine. Jennifer, who identifies as They, has recently moved back to Nova Scotia from Toronto, where they studied political theory and worked as a policy analyst for over a decade. Toronto is also where they struggled with alcoholism and PTSD, it’s where they became sober and where their culinary skills reached artistry levels. And, it’s where they won MasterChefCanada 2019. Today Jennifer is back home in Nova Scotia, living in an old house in the valley, writing a memoir, filming recipe videos with her sweetheart, Logan, and cooking with wild abandon, with dreams of opening a ‘supper and sleep’ culinary outpost on their property. It’s all about learning to heal, day by day, surrounded by pillowy loaves of challah and moon-mist ice cream, on this episode of The Food Podcast.www.thefoodpodcast.comwww.jenniferecrawford.com@jennifer.e.crawford@thefoodpodcast@lindsaycameronwilsonMentioned in this episode:-Xtra Magazine Honey Cheesecake-Xtra Magazine Comfort Food Cheezies-The Book of Ruth-McCain’s Deep ‘n Delicious Cake-The Center for Addiction and Mental Health-Final episode of MasterChef 2019 Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe

Fanny Singer eats a green salad every day. Her ritual begins with the washing of lettuce: rinsing in cold water, a few times, then scattering across a tea towel and rolling said towel like biscuit dough into a cinnamon roll. The cinnamon roll, or ‘lettuce baby’ as it’s known in the Singer/Waters kitchen, is then tucked into the fridge until it’s time to eat. It’s these little windows of detail - gentle guidance mixed with whimsy - that Fanny shares in her recent memoir, Always Home. Fanny is a writer, art critic, curator, editor and co-founder of the design brand Permanent Collection, and daughter of the chef, educator and organic farming champion Alice Waters. Singer spent over a decade studying and living in England, but has recently returned home to Northern California. We explore the concept of home in this episode, through travel, words, memory, our senses, and of course salad and soup. And we’ll discover how it feels to find home, wherever you go, on this episode of The Food Podcast.www.thefoodpodcast.comhttps://fannysinger.com/IG @fannysinger@lindsaycameronwilson@thefoodpodcast Mentioned in this episode:Richard Hamilton’s Just what is it that makes today’s homes so different, so appealing?Fanny at Chez PanisseFanny in FranceMy Family and Other Animals, by Gerard DurrellPaulson Press, Berkeley Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe

New Episode Preview!The Food Podcast@thefoodpodcast@lindsaycameronwilson Get full access to Food Stories at lindsaycameronwilson.substack.com/subscribe