Belly Time Food Stories - where food, memory, and culture collide.

Join us as we look back on the most memorable moments, delicious discoveries, and insightful conversations from Season 1 of Belly Time Food Stories. Whether you’re a long-time listener or just joining us, this recap is the perfect way to savor the journey and get ready for what’s next!

Over the past two decades Rwanda has been experiencing a rebirth of their coffee industry in ways that have not been seen before in this small East African Country. By focusing on single origin specialty coffee, promoting small family farms and coffee producing cooperatives, awards are being won and the coffee world is on notice. I had a wonderful conversation with Ryan and Armel who break down in detail the special qualities of Rwandan coffee. "A “bluebird day” is a perfect kind of day, where there isn’t a cloud in the sky. The sunrise warms your face, and the clear skies warm your heart. It's the feeling we aim to bring you with every cup of our coffee." ⁠https://www.bluebirddaycoffee.ca/⁠

Today we speak to Natasha Akiwenzie who lives in Neyaashiinigmiing, an unceded First Nation, and is a co-founder of the Bagida’waad Alliance. Chippewas of Nawash, Saugeen and other Indigenous fishing families founded an environmental not-for-profit organization to research the waters of Lake Huron and Georgian Bay to better understand the contributions of climate change to the decline of the once prominent Whitefish population. A large part of the organizations advocacy is to encourage youth to hear the stories from the Elders and do more active stewardship of the lands and waters. https://bagidawaad.ca/

By the age of 10, Andreas knew what he wanted to do - raise happy sheep. And he and Nicole are doing exactly that on their farm in Ontario. After visiting New Zealand, where there are 5 times more sheep than people, his destiny was set. Listen to their story and how after learning through trial and error their business, and herd, continues to grow, feed and nurture their customers. https://www.buschbeckfarms.ca/

Carl Heinrich, the chef-owner of Richmond Station in Toronto, is a man deeply in love. His immense passion for cooking was nurtured in his childhood while cooking for his siblings, which eventually led him to work with the renowned French Chef Daniel Boulud, and ultimately winning the prestigious Top Chef Canada competition in 2012. (Though he refers to as “Top Cook”) Apart from his love for cooking, Carl has also developed a deep admiration for Brent and Gillian of the New Farm and their way of life. His fondness for farmers has grown so strong that he has kinda become one. Along with Carl’s commitment to regenerative agriculture, which is a sustainable approach to farming that focuses on soil health and biodiversity, his down-to-earth and humble personality sets him further apart from other chefs. Listening to Carl speak will make you appreciate his passion for cooking, farming and finding a “Top Cook” in all of us. https://richmondstation.ca/ https://thenewfarm.ca/

So common and yet so misunderstood - I cannot think of a more polarizing food. Now, bread I can understand. Believe, or not people have coveted their grandmother's sourdough starter and have kept it going for decades. And the tradition of waiting for the dough to rise, and the hearth to heat up, it is all very poetic. But after speaking to Daniel of the Cutting Veg Farm and founder of The Global Garlic Project, I think garlic deserves a spot near the top of the list of most influential foods. Don't take my word for it. Listen to Daniel tell his story about how garlic's tasty and magical powers can humbly connect people from all over the globe. https://www.thecuttingveg.com/garlic-recipes/

This week we speak to Seth from Forbes Wild Foods who tells us everything we ever wanted to know about maple syrup and how his happiest place is in the woods, or at a farmers market.

Every question about bees, pollination, or how honey is made it will be answered in this episode thanks to John and his family from Bees Universe. We have a lovely chat, at his kitchen table, where he reminisces about bear attacks and how he is still marveled by - and inspired to - live a sweet life within the community his bees. https://www.beesuniverse.com/

I am a big fan of watching movies. One of the best motivation pep talks given by a football coach is by Al Pacino in the movie "Any Given Sunday". In this episode, Shannon, an urban gardener and educator from Montreal, channels her inner Pacino and inspires us to enjoy the intrinsic benefits of planting a garden, even in the city.

A recent winner of James Beard's Lifetime Achievement and known as the Pope of American Cuisine, Patrick O' Connel's jewel of a restaurant (in Little Washington, Virginia) has been satisfying diners since 1978. Listen to his story in this episode, as we read the introduction from his first cookbook, The Inn At Little Washington - A Consuming Passion.

Sabrina doesn't hold back any punches when fighting for sustainable seafood. She explains how fresh frozen is not an oxymoron and how smoked trout is the new bacon. https://www.fisherfolk.ca/

Childhood memories, island roots, and urban farming with heart.Katie Ann and Alvis, the duo behind Deeper Roots Farms, reflect on the foods of their childhoods and how those flavors inform what they choose to grow today. It’s a journey from mango trees to an urban farm—and the power of a growing food identity. https://deeperrootsfarms.com/

Bread, sovereignty, and a stone mill on a bus.Carole from MotherDough Bakery shares her journey of baking with intention. From milling grains, early beginnings on a mobile bus kitchen to reviving food sovereignty one loaf at a time, this episode is a powerful reminder of why bread still matters now more than ever.

How a missing shipment of snails led to a culinary legend.We dive into a 1975 cookbook from the iconic Antoine’s Restaurant in New Orleans to explore five generations of French-inspired fine dining—and how one improvisation led to the birth of the famous Oysters Rockefeller. History, legacy, garlic, and a little butter.

A 30-year obsession with North America's forgotten fruit.Paul, a Toronto native, has been on a mission to savor the fleeting season of the elusive paw paw. From hand-pollinating blossoms to climbing rooftops for a taste, his dedication to North America's only native tropical fruit is unmatched. A story about love, flavor, and the fruits worth chasing.