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The conversations you should be having about your food and drink.

The conversations you should be having about your food and drink.
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The conversations you should be having about your food and drink.






From tampons to tinctures

A controversial cocktail with Josh Lindley from Bartender Atlas, looking beyond bitterness, taste and ageing, and damiana tincture in #curiouskitchen Josh Lindley is the co-founder of Bartender Atlas and has spent his career making drinks. We asked him what he thought of an explosively controversial "tampon cocktail". Can go too far? Bitterness. No, not the emotional kind! Joshna has been playing with bitterness in her kitchen and walks Mirella through her findings. As it turns out,...


All the mouthfeels

What happened to texture, Craft beer as convenience, "is food art?", and foods seek love in #blindbeerdate On this episode of Hot Plate we think about texture and mouthfeel of food and drink. More and more this is a secondary consideration to the industry and it's a huge problem. We talk about food and drink where the mouthfeel just isn't right, and what could solve the problem. Next, this article discusses a curious effect breweries- industrial buildings - have on residential property...


People who eat without pants

The dynamics of food delivery with Earlscourt BBQ's Jason Rees, cultural appropriation in restaurants, a case for mignardises, and #curiouskitchen On this episode of Hot Plate we get riled up with Jason Rees, competitive BBQer and owner of the very tasty Earlscourt BBQ in Toronto. He pulls back the curtain on food delivery services. For restauranteurs, what has the explosion of these services meant? What are the hidden benefits and drawbacks of this innovation and disruption? And is there...


Hot Plate unwrapped

Food over-packaging with special guest Michelle Genttner, no-waste menus at home, alcohol and creativity, and a #weirdwidget We welcome our first ever guest! Michelle Genttner from Unboxed Market knows food packaging inside and out. She and her partner have opened Toronto's first Zero Waste Grocery Store. Michelle joins Mirella and Joshna to talk over-packaging, and why it's even happening in the first place. Also, there's a "no waste" menu trend, hot now in restaurants. But is it really...


Ep 7 Promo

We're about to have our first guest in the Hot Plate hot seat: Michelle Genttner from Toronto's Unboxed Market! Look out for the new episode streaming to you Tuesday.


The food insecurity crisis

A closer look at how Canadians eat - food insecurity and Canada's food guide. Then, distilling food scraps, and where's the booze in #curiouskitchen? Visit for links to people, articles, recipes, and products. In this episode Mirella and Joshna delve into recent changes to Canada's Food Guide, which was revised in January 2019 by Health Canada. Aside a move away from meat, what changed? What do the changes mean about how we eat? What's realistic to expect? Are there...


How do you solve a problem like Umami?

The fifth taste, first responder baking, an odd thing to use in a dark room, and a #weirdwidget. Mirella and Joshna discuss the under-represented fifth taste: Umami. It's that funky (but not salty) taste you get in some of your favorite foods, but you might not know about it. Where do we find umami and how do we explain what it is? First responder baking is a timely phenomenon. More people are baking to relieve their stress and help their friends cope with the world. Mirella doesn't...


The vegetarian solution

The vegetarian solution, pouring problems, a #weirdwidget, and #curiouskitchen. Mirella and Joshna tackle two contentious subjects in the worlds of food and drink: Making space for vegans and vegetarians in a world of meat-heavy menus. Are we unrealistic in our expectations of meat-eaters? And are we collectively obsessed with putting protein first? How do we make a shift we need to make for environmental responsibility? Then, are self-serve beer taps a fad? Or are they here to stay? This...


Serving up more than just food

Wellness beers, food banks serving up more than just food, and #curiouskitchen. Are wellness beers adding anything to the conversation? On this episode we weight the pros and cons of drinking for a healthier tomorrow. Then, how food banks are offering culinary skills training. How this change relationships to food and change lives too. And finally, reactions to an Indian carrot-based treat in #curiouskitchen.


Show us the hospitality

Beer before liquor, the hospitality deficit, and a #weirdwidget. This week Mirella and Joshna find out if beer before liquor actually makes you 'sicker'... the answer might surprise you! Then, is great hospitality a dying art? Or are tastes changing to favour less hospitable dining experiences? Find out who's right and wrong in the latest high-profile hospitality dust-up. And finally, would you buy this highly suggestive #weirdwidget?


Kick off with a confession

Chefs who can't smell, drinking too early, and #curiouskitchen. In our first episode, Joshna shares her biggest secret as we dive into the topic of Chef's who can't smell. Why do they hide it? Can their other senses make up for the deficit? Then, How early is too early to drink? Recent changes to the Ontario alcohol laws mean some Canadians can buy alcohol earlier than ever before. Some expect chaos, but is that all just hysteria? And finally, Mirella and Joshna share their reactions to...