Talking Culinary History, in both official languages.

Over the past few weeks, I have been repeating two words, over and over: culinary heritage.

One of the reasons for this is because I recently signed a book deal with Nimbus Publishing to write a book on Acadian cookery.   The book will be an exploration of the Acadian pantry and palate, looking at recipes, traditions, methods, and the items found in Acadian kitchens throughout the Atlantic region. 

Because of this research, I was asked to speak at the Festival de Clare-té in Church Point, Nova Scotia, on March 21st. The arts and culture festival is put on by the Fédération régional des arts et du patrimoine de la Baie. This was my second time at the festival, and this year I spoke on and about some of the research I have been doing, looking into the agricultural, economic, cultural, and historical connections that make up the Acadian kitchen.

In the same vein, I was asked to speak on two separate programs on Radio-Canada.  The first was on Le Réveil, Radio-Canada's french-language morning show for Nova Scotia and Newfoundland, talking about the conference, as well as my upcoming book. I also spoke on Tout Un Samedi, their Saturday morning current affairs program broadcast throughout the Atlantic Provinces. 

To top it all off, I was also recently asked to be a guest on CTV Morning Live, where host Heidi Petracek and I talked about the importance of - and interest in - older culinary traditions, methods, and recipes. You can watch the segment here. 

Joining CTV Morning Live's Heidi Petracek and talking about old kitchens and the meals that came out of them.

In the meantime, I plan on conducting more and more research, interviews, and digging around as much as I can on this topic. If you have any information or tips of any sort on this subject, please don't hesitate to contact me.

On the menu: eggs, pies and cookies.

"Assis Toi" is continuing its summer journey into kitchens across the Maritimes.

The latest episodes of the CBC summer series take listeners from kitchens in the city, to down by the seashore.

Let's start by going down by the sea with Nick Budreski. Budreski is a fishmonger, a man-about-town, and the owner of The Shack, a waterfront oyster eatery. This guy knows his fish. Take a listen to Nick as he talks about a somewhat undervalued - at leat by most maritimers - seafood found in our waters: sea urchin.

Next, an encore of one last's seasons episodes, one I hold dear to my heart. Mothers are often the ones who introduce us to food in our lives, and the way they make things is often the way we expect them to taste. In my case, my mother's pie is a benchmark in pie making. Luckily, you too can find out how to make pie as good as my Mom makes.

And still on the baking tip, I venture to the kitchen where Halifax Cookie Cravings doles out all sorts of wonderful biscuits, and delivers them to your door. 

Have another seat...

Assis Toi is in full swing this summer, all across CBC Radio in the Maritimes, which means time for an update as to what's been aired and podcast.

First, there is Crystal. Crystal makes cakes under the moniker of Gateaux Rose. For her, baking isn't just about making things sweet. It's the idea behind the cake that matters. 

Then there is Ami Goto, whose love for Washoku - the traditions, the practices and mindful concepts around eating and making food found in Japan - is all-consuming, and very tasty. 

And to top it all off, there is Chris Reynolds from Stillwell Beer Bar, who teaches what I could find at the bottom of a beer glass.

Assis Toi Returns

Sometimes lightning does strike the same place twice. And sometimes three times.

Once again, I am doing my food series, "Assis Toi," for CBC Radio.

Microphones and agedashi tofu go rather well together. 

The stories will air on regional editions of Information Morning, including Halifax, Cape Breton, Saint John, Moncton, Fredericton, and Prince Edward Island. 

The first episode aired on July 3rd, and featured an interview with Top Chef Lauren Marshall. Marshall sits down with me to talk about how vegan food really is for everyone. You can listen to the episode at mainland Nova Scotia's Information Morning website, or you can download the podcast here. 

The second episode waxes nostalgic about seashore corn boils, along with a more contemporary approach to that sweet golden summer treat. (Stream or download the podcast).

In a new approach for this year's edition, all of the recipes, as well as tips and more, can be found over at Passable.ca. 

Sit down, and talk.

A few years ago, I had the chance to do a series for CBC Radio's Information Morning called "Assis Toi", where I would sit down with people and talk with them about their love of food, and the dishes that mean a lot to them.  The series was later syndicated and broadcast throughout the rest of the country.

Thanks to my producer at Info AM, Diane Paquette, I am once again behind the mic and recording a new weekly summer series of Assis Toi, with ten episodes being broadcast throughout the maritimes. Thankfully some of them are available online.

The first episode featured Andrew Farrell from 2 Doors Down, talking about that perfect summer treat, strawberry shortcake.

Episode two, which aired on July 3rd, featured Halifax food blogger and film lover Lia Rinaldo. She introduced me to pebre, a chilean condiment with lots of flavour and multiple uses.

Episode three took place down at Anchored Coffee, the Dartmouth roastery which supplies coffee for Two If By Sea. Zane Kelsall, owner and roast guru, explains the world of cupping for me. The episode aired on July 10th. 

On July 17th, The Food Wolf gave us a sneak peek into their food truck routines as they sold their wares at the Historic Halifax Farmers Market. 

I also met up with former CBC Radio host  Costas Halavrezos to talk about his current career as a spice vendor.

Kathy Jollimore from Eat Halifax was kind enough to share her story about her summer job working as a cook for a bunch of tree planters. And maybe a recipe for brownies, too. 

And as recent as today, I had to hold back the innuendoes as Ben and Chris from Getaway Meat Mongers explained how sausages are made.  

It's been great to talk about food on the radio again. But stay tuned! The last episode airs next wednesday, and has a personal touch to it: I make pie with my mom.