At the time of the interview, Matthew Bouchard was the executive director at The Yellow Door/La Porte Jaune. Growing up in Montreal with parents of different strong nationalities affected his approach to food.

Please do take a look at the https://www.letstastecanada.ca/matthew-bouchard-yellow-door/

Thank you for listening!

If you are interested in a short and fun podcast - before we had to move due to the massive thunderstorm please take a listen.

Max is very pleased to be an oyster farmer. After some hilarity and much laughter throughout the interview - I appreciated how excited he became about food.

Play the podcast on any platform or listen direct on the site https://www.letstastecanada.ca/max-oyster-farmer/ - not recommended for little ears

Alex speaks about his interest in food as a chef, his work, and how he cares about his herb garden, – I appreciated his interview immensely so I hope you enjoy and appreciate a very real conversation with an exceptionally talented chef. More of how real the conversation was so appreciated – I chose to leave it almost all in - so I hope this interview showcases his experience properly! It was a lot of fun to speak to Alex and I hope you enjoy it.

Be sure to look at the site as well - www.letstastecanada.ca

Take a look at the site, the property has an appreciation for art – food – and supports applications for arts as well - I personally have a huge appreciation for the arts – always have – learn about it all here at https://kingsbraegarden.com/about/art-at-kingsbrae/.

https://www.acadian-sturgeon.com/our-story/

Cornel is extremely well educated with his PhD, he is very well spoken at a fast pace! I loved how he spoke off the cuff, and very intelligently. Which was a delight. He speaks about upbringing on the countryside in Romania – proudly - and learning from his family and an important relationship with his professor who was 80 when he started his PhD! Take a look at his website for more about the company.

Take a look at www.letstastecanada.ca for the next post.

Dr. P. Williams

Patty Williams is a Professor at Mount Saint Vincent University, Director at Food Action Research Centre, for food security and policy change. Dr. Patty Williams is one of the most brilliant humans. Do not be fooled by her easy way of speaking as she knows her stuff! It is one of my favourite things about her. There is a resiliency to how she sees people and completes her work. She speaks to how her clinical experience as a dietitian has shaped her research to include people affected at the table, is a champion for the leading edge of food security work. Plus she is a delight, and very intelligent. She even helped to create a board game!

See more at the blog www.letstastecanada.ca/podcast and the blog dedicated to her (please note there is a delay on the blog) - plus Happy St Patty's Day!

Kim speaks positively about her experience breaking barriers of being a woman and the limits of being able to go on a boat – tune in to hear all about how many boats she has!

See site and look for blog at letstastecanada.ca for more comments!

Listening in to this podcast it was fascinating as someone who I have spoken to quite a bit over the years there was still so much to learn from her as she shared her life story.

To anyone who knew Liz - she mentions living with serious illness in the podcast and she is no longer with us. I want to specifically honour any grief this may bring for someone - and - my hope is it truly brings as Liz always wishes for so many - joy.

Join the conversation of hearing about all of the influences of her life including her family experiences with food. Her role as a dietitian was one she was very proud of, and she speaks to living off the land, policies to support farmland, the importance of food, wanting to take food seriously and also her thoughts on hospital food and the value of eating well.

Although not mentioned in the podcast, she was very creative in how to present the facts - but also equally as much an advocate to being critical of reviewing journals and articles and encouraged professionals to meet to discuss journals especially their methods to determine whether the results were deemed appropriate to consider in practice. Recognizing the rigour of a journal is important when looking at health claims cited in traditional media - is the rigour of the journal adequate? Many health professionals without diving into the evidence tend to pause.

Part of Liz's personal experiences as a caregiver and her thoughts on various family member's preference regarding food and how it is different than what she may choose for them. She makes the distinction between her grandfather, father and her son’s relationship to food including the difference between the physiology of food, and emotional attachment and enjoyment. Personal experiences also supported her role as a dietitian.

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A few quotes:

"I think we do an extraordinary job with the amount of money we are given [hospital food]."

"… best practice is very clearly delineated people should have access to food 24/7... just like people have access to medication…"

"They got 19 countries to agree on something – yup malnutrition is a problem – and here are some of the ways we need to attend to it…"

"...they are instructed on how to eat a knife and fork properly.. and they are taught at a very young age this is what good food is."

“we are the holder of knowledge, you are the recipient, instead of here is the knowledge, let’s experience it together and see what’s meaningful for you, viable, what you can live with – very different.”

“nothing is more important than eating - you can live without a car – but you will die without eating – dietitians are unique as you are helping people live, survive, thrive, right – it’s a huge privilege.”

“my grandfather said everything that you are putting in your mouth I have either raised or grown… and that was so powerful… just the look of pride he had on his face… I’ve done this… I am feeding my family…"

“he would pay them in food…"

“many of the old cultures… you really are nurtured through food… if you are having a hard day your family member will make you something special… it’s just embedded in our culture…”

“when you offered food… you are offering time and space… so they can speak their troubles, speak their joys.”

“One of my accomplishments is the letting go of being a dietitian with my mom… to just allow her experience her own quality of life… I offer… and then she picks what she wants… but it is her right to choose her own enjoyment.”

Dr. Cath Morley is at Acadia University, NS and has lived all over the country. With significant hands on life career experience which comes across in the interview with multiple different aspects of dietetics and nutrition. Learn more about how a varied and diverse background - can support an inclusive experience - see site here for bio - including a focus in discussing caregiver needs as part of current professional practice. Listen in to an intelligent and articulate interview.

Experience includes having worked closely with cancer patients and how their relationship with food changes. The role of the dietitian includes what Cath now likes to call - nutrition rehabilitation.

Learn all about inexpensive food aspects, big treat growing up, clinical dietitian experience and personal experiences of food. This podcast also speaks to experience as a person regarding hoping for shared responsibility of food making at home, and shares stories about friendly neighbours, and road trips. And even a few extra comments on cookbooks! It is a very fun podcast.

If you want to hear more about Cath on her bio site - there are also audio-videos about dietetic practice with another colleague. It is meant for dietitians/health professionals however does have comments on the client-health professional dynamic, the change many have to have a reaction to the term compliance, and how it is important to work WITH clients, their lived experience of their life - to accomplish their goals.