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Food Non-Fiction

Food Non-Fiction tells the incredible true stories behind food. Every week, we pick a food topic and delve deep into its history and fascinating facts. We look forward to taking you on this wild food journey, through history, and around the world.
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Now displaying: April, 2015
Apr 24, 2015

This episode is a timely look at California's drought and how it has affected salmon runs. Specifically, we look at the Chinook salmon, also called the King salmon. These salmon can grow to be the size of a small person - up to 58 inches (4.8 feet) in length and up to 129 pounds. You don't find them in regular sushi places, because they're a more high-end species of salmon. They have the highest fat content of any salmon and that makes them delicious! 

Special thanks to our guest, Kari Burr, a biologist from the Fishery Foundation of California.

Apr 18, 2015

This episode covers Benjamin Franklin’s love of food. Benjamin Franklin was a very conscientious eater. At around the age of 16, he became a vegetarian for ethical and frugal reasons, but began eating meat again soon after, while traveling by ship from Boston to New York. He popularised Parmesan cheese in America and introduced soybeans, tofu, and rhubarb to the colonies.

Milk Punch Recipe (recipe written by Benjamin Franklin himself)
Benton Brothers Fine Cheese (cheese experts/shop in Vancouver, BC)
Special thanks to Brent Bellerive, General Manager at Benton Brothers, for letting us interview him!
Benjamin Franklin Book of Recipes
Tori Avey
Thomas Tryon quotes
International Vegetarian Union

Apr 9, 2015

Intro 0:00

John lying to his Mom 0:17

Undercover Restaurant Reviewers 0:29

Michelin Guide Restaurant Reviewers 1:31

How the Michelin Guide began 2:14

Current use of the Michelin Guide 3:52

Michelin stars and symbols 4:10

Bib Gourmand 5:18

Mystery of the process 5:41

Anonymous Michelin Server 5:49

    Preparing for a Michelin Reviewer 5:59

    Characteristics of a Michelin Reviewer 6:12

Controversies around Michelin Guide 6:55

    Pascal Remy "The Inspector Spills the Beans" 7:01

    Bias for French Cuisine 8:04

    Lax standards for Japanese restaurants 8:39

    Secretive nature of the inspectors 8:58

New Yorker interview with Inspector M. 9:25

Inspector background requirements 9:56

Michelin Guide Social Media Attempts 10:32

    Famously Anonymous 10:43

    Twitter 11:20

Michelin Guide Locations 11:52

Honor of the Michelin Star 12:18

Chefs that do not want the Michelin Star 12:37

Anonymous Michelin Server 12:49

    Excitement of being reviewed 12:49

    Backslide in interest 13:08

Pressure of expectations 13:33

Star stats 14:29

Digital Age vs. Guide books 15:04

Anonymous Michelin Server: Zagat vs. Michelin 15:15

Michelin Guide earnings and losses 15:29

Future of Michelin Guide to 15:48

Final words- contact us at feedback@foodnonfiction.com 16:00

www.foodnonfiction.com

Other References Used:

Financial Times
New Yorker "Death of a Chef"
About.com
The Telegraph
Wiki

Apr 2, 2015

Intro 0:00 

Recap of last episode 0:12

The ick factor 0:49

Six Foods story 1:27

Chirps 1:46

Harvard Innovation Lab pitch competition with mealworm tacos 3:12

Cricket flour 4:30

Massachusetts Innovation Nights 6:20

Ofbug (Kathryn Redford) 9:46

What to feed insects 12:20

Partnering with UBC’s Entomology & Toxicology Lab 13:10

Canadian law on insects as food 14:24

How Kathryn farms insects 15:20

David George Gordon (The Bug Chef) 17:43

What factors affect how an insect tastes 18:59

Backyard insects & pesticides 21:02

Final words - contact us at feedback@foodnonfiction.com 22:42

www.foodnonfiction.com

 

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