Deconstructing Dinner
Deconstructing Dinner is a podcast/radio show that broadcast between 2006 through 2011 with a brief return of a handful of episodes in 2014. Almost 200 episodes are available on topics ranging from corporate consolidation, animal welfare, urban food production and the local and good food movements. With host Jon Steinman.
Local Producer Spotlight I - Nelson

The first of a multi-part series that focuses on small-scale growers and food processors. The series will travel to communities throughout British Columbia and explore the intricacies of operating a small food-based business within a food system dominated by giants.

This first broadcast starts its journey in Nelson and interviews 4 local businesses that rely on local support to remain viable. While localized in content, the issues discussed are those encountered by ALL small-scale growers/producers throughout North America

Guests

Jeff Mock - Silverking Soya Foods (Nelson) - Nelson is fortunate to have its very own tofu shop! Owned by Jeff Mock since 1994, Silverking is located in the Old Brewery building, next to Oso Negro Coffee roastery. Jeff "provides wholesome tofu and soymilk at a reasonable price with the least environmental impact." He uses certified organic soybeans, pure, un-chlorinated water, and locally grown organic herbs. Jeff makes fresh, delicious tofu every week in a variety of flavours and textures.

George and Maurgo Wilson - Meadowbrook Farm and Kootenay Sprouts (Salmo) - Eight years of year-round growing in their 3000 square foot greenhouse. You can expect a fresh variety of greens throughout the year, including arugula, spicy greens, mesclun lettuce mix, spinach and spring basil. Kootenay Sprouts is housed in a separate building, and has recently been certified organic. The crop of alfalfa, clover, onion, broccoli, salad crunch and savory deli sprouts are grown fresh on a weekly basis, and are sold in bulk trays and in individual packs.

Silvio Lettrari - Kaslo Sourdough Bakery (Kaslo) - Baking thirteen different kinds of bread using ancient recipes and traditional and modern techniques. Silvio began selling his breads in 1994. He believes that the bread that swamps the modern market lacks the vital essence that is so necessary for our successful survival in the future. He believes this vital essence to be the bacterial culture (microorganisms), which can only be had in a truly traditional sourdough bread.

Amy Robillard - Little Miss Gelato (Nelson) - New producer of Italian-style gelatos, available in local retail outlets, restaurants, and coffee shops.

Direct download: DD030906.mp3
Category:podcasts -- posted at: 1:21pm EST