We're back with a new podcast epispode and this week, co-hosts Emma Waverman and Phil Wilson are covering everything from people flour hoarding to a great new national campaign called #SaveHospitalityCA that sees restaurateurs from across the country banding together to lobby for support for the restaurant industry from all levels of government during the pandemic.
Since we're going to be stuck at home for the coming weeks, Emma and Phil are starting to focus on one ingredient per episode and then diving deep into how they love to cook it and providing some tips for people at home. First up? Canadian beef.
Ever heard of a "Miami rib" cut before? How about a "Juicy Lucy"? Phil and Emma will fill you in on these lesser known beef terms. Learn something new everyday, right?
Dan Clapson also sits down to chat with Jill Harvie about her cattle ranch operation in Alberta and misconceptions when it comes to sustainability and raising cattle.
We're back with a new podcast epispode and this week, co-hosts Emma Waverman and Phil Wilson are covering everything from people flour hoarding to a great new national campaign called #SaveHospitalityCA that sees restaurateurs from across the country banding together to lobby for support for the restaurant industry from all levels of government during the pandemic.
Since we're going to be stuck at home for the coming weeks, Emma and Phil are starting to focus on one ingredient per episode and then diving deep into how they love to cook it and providing some tips for people at home. First up? Canadian beef.
Ever heard of a "Miami rib" cut before? How about a "Juicy Lucy"? Phil and Emma will fill you in on these lesser known beef terms. Learn something new everyday, right?
Dan Clapson also sits down to chat with Jill Harvie about her cattle ranch operation in Alberta and misconceptions when it comes to sustainability and raising cattle.
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