Do you ever wonder where your food comes from? What makes it so special? This week with our first studio audience we got a chance to talk to Gillian Watt from the BC association of abattoirs about BC Meats for BC Markets. We learned first of all BC does have a beef industry and a new BC beef net will allow local chefs the ability to buy BC beef. The program allows chefs to buy whole or half carcasses and have them process to there liking as well as giving a price per portion. With the North Vancouver Island Chef Association as our guests in studio we learned about the future of where our beef industry is going and how we will soon see local BC beef in many of our restaurants in our amazing province.
Episode 233 "Exploring the Flavours of Spring"
Episode 232: ”Savouring Sustainability: Zero-Waste Cooking Reducing Food Was
Episode 231 “Knives in the Kitchen”
Episode 230"Tailgating Traditions"
"Episode 229, Exploring the Essence of Oysters"
"Episode 228, 2024 Culinary Insights: A Feast for the Future"
Episode 227”Unwrapping Christmas Cooking”
Episode 226 ”First Taste, Two Dad and baby food.”
Episode 225 ”How much to tip?”
Episode 224” What is on the Menu?
Episode 223 ”Celebrating 60 years of the Canadian Culinary Association”
Episode 222 ”The easy way to get fresh food CSA”
Episode 221” Cooking tips with Jonathan and William”
Episode 220 ”Talking about a Culinary Club”
Episode 219”Good Earth Farm, learning about seeds”
Episode 218 “North Vancouver Island Culinary Association”
Episode 217 ” Niji”
Episode 216 ”Taking the right path, Where to cook?”
Episode 215 ”The Next Chapter”
Episode 214 ” History of Restaurants”
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