Over the holidays I thought just a quick several minute episode would be a nice added option to share to everyone this week and next week!

I recommend taking time over the holidays with your loved ones! And please consider going back to listen to another podcast that you may not have listened to last time!

May people who are enjoying a good meal be grateful and people who may wish for more food know that you matter.

If you celebrate - I hope you have a wonderful time. If the holidays are challenging for you - I hope you are kind to yourself.

Take a listen to Paul Moores who speaks to a wide variety within a career. There are excellent comments on being excited about lobster, food safety training, including in restaurants.

Since having completed this podcast - he now owns Shediac Bay Cruises: www.shediacbaycruises.ca

Here are some quotes:

There are many numerous lobster processing facilities here so there was one right on the wharf here. They still hold lobster here... they will process a fair amount of lobster and ship all over the world.

Food access ... most people see grocery stores as access. More people are looking at community farms, markets, we do local rather than supermarket... and there are becoming more access to local products.

I see a little bit of food safety... I mean I do a lot of training for people in food banks... I know there are a lot of security issues for people to get a safe healthy meal.

A quick note: Food skills is important, is discussed throughout the podcasts AND separate from food security in the definitions.

Tim speaks so well that I was enthralled about his farming experience, the importance of soil, the loss of honeybees and how pollination is super important to help support agriculture and food in Canada. Please do take a listen to a wonderful expert on agriculture and farming

Chef Michael Smith

Chef Chris Velden, co-owner of the Flying Apron Inland Cookery in Summerville, Nova Scotia, shares the origin of their inn and restaurant, the challenges of opening and renovating, and the joys of sourcing locally from nearby farms and producers.

This episode explores sustainable seafood and Ocean Wise, food security, Slow Food, the realities of life in professional kitchens, and practical advice for anyone who wants to cook, learn, or build stronger food communities.

Welcome to a refreshing child's view of food - I learned a ton!

What an incredible way of looking at food, sharing food, and enjoying the garden. I will let these lovely ladies speak for themselves. I hope you find it as enjoyable as I did!

Juliana beautifully describes the importance of a celebratory mother's day feast, her love of food both for simplicity and complex flavours with different dishes in a wonderful way.

yes, actually [I do love food] and I am for one person I am tired for apologizing for that, I do love food, I genuinely do…”

"In a first nations community that there is a lot of work being done on food security, just like any other first nation community all across Canada, they're all doing work on food security because they know it is an issue."

“Green beans are meant to be sweet… I didn’t realize that until you know like an adult… they are meant to be really nice and sweet they are really a sweet bean, and you don’t realize that until you grow it, pick it, taste it…”

"My whole family was very very into it... they bought into the whole idea and I think that when I stopped buying into it, my family stopped buying into it... and that's a lesson for everybody is if you want your kids If you want your kids to be into certain type of things, know where their food comes from, and know what they're eating and stuff, you can't do that without you participating in it... it's different that's for sure."

"we have a community feast every mother's day... it is a community gathering, it's people spending time together, it is people socializing, it's people chipping in and helping one another, it's mom's, it's the youth getting out and serving the mom's, it's the mom's to be getting used to the idea of coming to a mother's feast."

“It’s a real enjoyable community mother’s day feast… it started out little and it grows.”

Previous chef Jeremiah from Reluctant Chef NL several years ago (pre-Covid) spoke about his time and strategy to accommodate some beautiful meals.