A brand new podcast from CJSR 88.5 FM. The backstory to food in Edmonton, one meal at a time. Hand-made with love by University of Alberta students.
Plated Art — Is it a Thing?
Wassim Daoud from @Plated.Art joins podcast producer Moirae Choquette for a fireside chat on how his experience in sports, education, and art led him to launch his own business in the culinary space called Plated Art.
Coffee at The Colombian
Coffee culture in Edmonton is changing. Consumers are becoming more conscientious of where their coffee comes from and its taste. So to explore the (local) world of coffee, podcast producer Saveta Cartwright sits down with Santiago, the owner of @TheColombianYEG over a cup of coffee, to talk about the coffee business.
The Art of the Food Instagram
What does it take to be a food influencer? Join podcast producer Melania Antoszko and Queenie from @eatwithqueens for a conversation about what it takes to be a food influencer, the day-to-day behind-the-scenes of running a food Instagram page, and how to take the perfect, mouthwatering food pic.
Haute Couture Dessert
Macarons are a popular dessert choice. What's not to love about them? They're dainty, come in a rainbow of colors and flavours, and have delicious fillings in them. But did you know that they're also naturally gluten-free? So for everyone on a GF diet, this one's for you. You can finally go to a bakery and enjoy a treat with your friends!
The Battle of Baked VS Non-Baked Food
Among all the food and diet trends, there seems to be one that constantly dominates the charts for all ages alike: quick meals. In today’s episode, listen to podcast producer Sophie Cabungcal investigate the validity of these food "hacks" and speak with @momof3yeg about efficiency in the kitchen.
IS flexitarian is the new vegetarian??
Vegan! Vegetarian! Flexitarian! They are becoming more than just buzz words that are finding their way into our social media feeds, as more people are adapting and choosing these alternative lifestyles. Listen to Holly Holt from @SheCooksYEG speak about her background, experience with food, and how she came to launch her plant-based catering business amidst a pandemic.