Food Bubble

I haven't found anyone that stocks their pantry with it yet, but cricket powder is now for sale at grocers as part of a growing trend to eat insects. Ants, grasshoppers or crickets, whole or ground, it's seen as a new way to get protein. We find out from an organizer of the event BugFeast as well as the CEO of a cricket farm just where this business is going and how long before we all think insects are a great afternoon snack.

In this episode:
Andalyne Tosslemire, Cambridge Butterfly Conservatory (https://www.cambridgebutterfly.com/)
Jarrod Goldin, Entomo Farms (http://entomofarms.com/)

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I haven't found anyone that stocks their pantry with it yet, but cricket powder is now for sale at grocers as part of a growing trend to eat insects. Ants, grasshoppers or crickets, whole or ground, it's seen as a new way to get protein. We find out from an organizer of the event BugFeast as well as the CEO of a cricket farm just where this business is going and how long before we all think insects are a great afternoon snack.

In this episode:
Andalyne Tosslemire, Cambridge Butterfly Conservatory (https://www.cambridgebutterfly.com/)
Jarrod Goldin, Entomo Farms (http://entomofarms.com/)

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We've all been there. Unsure of a food item or ingredient, wondering if it is something we should eat or should feed our kids. But where does that fear comes from. For Julie Gunlock, it came out of protecting her newborn son. It also meant worrying everything from window cleaners to vaccinations. But she learned how to fear less once she started to see the real story. What was that real story? And what are other people worried about from Crystal Mackay.

Julie Gunlock: https://www.iwf.org/about/julie-gunlock
Crystal Mackay: https://twitter.com/CrystalMackay32

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This week's podcast really looks at two angles. Why would a farm hire foreign workers & why would someone from the Caribbean travel to Canada for months at a time to do that work? It's all part of Canada's fruit and vegetable system, a system that requires hand labour for everything from picking apples to snipping asparagus. This episode was produced by Jess Nicholson. In this episode we talk to: Beth Connery (http://www.conneryfarms.ca) Felena Perreira, from Trinidad --- Send in a voice message: https://anchor.fm/foodbubble/message

If you ever compare the price between regular milk & organic milk, you are likely to find a pretty significant difference on the price tags. Why is that? Is the farmer making a pile of money? What about the processor or retailer, is the profit margin they are making that much bigger? We go through the food chain to figure it out with:

Julaine Truer - https://bcdairy.ca/dairyfarmers/articles/meet-bc-dairy-farmer-julaine-treur
Art Hill - https://experts.uoguelph.ca/arthur-hill
Kevin Grier - https://www.kevingrier.com/

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Did you see the ad on the SuperBowl for Bud Light proclaiming no corn syrup? Have you ever seen a menu that says they don't use high fructose corn syrup? They are popular villains in today's food system. But, what are the differences and what does are body think about them?

We find out how the syrups are made from Dr. John White at John White Consulting & from Dr. Ruth MacDonald at Iowa State https://www.hs.iastate.edu/directory/profile.php?u=ruthmacd

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When it comes to taste, we all have our favourites. Some prefer the savoury to the sweet, while others love the salty. Some seem to pull out these incredible notes from a wine while others struggle for a description other than good. Even with our kids, some will like anything while others will fight against everything. Why is that?

How our taste buds work along with our sense of smell is a fascinating discussion, but so is the idea you can get your kids to like more things if you are willing to keep pushing new foods. And you yourself can become better at describing those tastes and flavours. It's all in this episode with our guests:

Bob Holmes: http://bobholmes.org/blog/
Elie Chamoun: https://www.researchgate.net/publication/326709679_The_Relationship_between_Single_Nucleotide_Polymorphisms_in_Taste_Receptor_Genes_Taste_Function_and_Dietary_Intake_in_Preschool-Aged_Children_and_Adults_in_the_Guelph_Family_Health_Study

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132 hours is what the average person spends deciding what to eat. Each and every year. Whether that be standing at the fridge looking around for what you've got, or scrolling through your phone deciding where to go - eating can be full of tough decisions.
But is it tough because of all the choice we have? Is the pressure over what we should eat getting to be too much? Is it just not sure what you want to have? We tackle all of those with Mike & Dara.

For more about Mike, you can find him here:
https://twitter.com/mikevonmassow

For more about Dara & the How To Eat team:
http://howtoeat.ca/

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You see it on TV, hear it on the radio and find it all over the grocery store. The word SUSTAINABLE when it comes to food is growing in popularity. The problem, is that is means different things to different people. So what does it mean to people in the food system? Does it mean environmental protection to a farmer or does it mean more than that to an environmental group? We track down the answer from 5 people, including:

- Mark, a chicken & turkey farmer in Alberta
- Ron & Trish from Co-op branded grocery stores & farm retail outlets (https://www.fcl.crs/)
- Kristine & Paul from Ducks Unlimited (https://www.ducks.ca/)

You can always ask questions by following Andrew on social media. Search FreshAirFarmer on Facebook, Instagram or Twitter.

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For our pilot episode, we head to Nova Scotia to try to answer the question, 'How do you build up a wine industry?' After all, Nova Scotia is getting more and more accolades for their wine, when it wasn't very long ago that they were not known as any kind of wine growing region, so what has changed?

In this episode we visit with:
https://grandprewines.com/
http://alab.acadiau.ca/home.html
http://www.perennia.ca/

Comments & questions are always welcome through Facebook, Twitter & Instagram: @FreshAirFarmer

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