Advertise on podcast: At The Chefs Table podcast

We sit down at the table with Ms. Angela Devitt, owner and miller of Stone Bridge Flour, to explore the remarkable journey of grain from field to flour. Together with her family, Angela has built Stone Bridge Flour on a foundation of traditional stone milling, quality, sustainability, and a deep respect for Canadian agriculture. In this episode, we discover how carefully selected grains, traditional stone milling, and close relationships with local farmers produce a variety of flours that inspire bakers, chefs, and home enthusiasts alike. Angela shares her philosophy on preserving flavour, nutrition, and the natural characteristics of every grain while highlighting the important role her family plays in carrying forward the values and craftsmanship that define Stone Bridge Flour. Whether you're a professional baker, culinary student, or someone who simply appreciates exceptional food, this conversation offers an inspiring look at the tradition, innovation, and family dedication behind every bag of Stone Bridge Flour. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with Mike and Vicky Ffrench of Cookstown Greens, a family-run organic farm growing an exceptional selection of microgreens and root vegetables in Cookstown, Ontario. Known for their commitment to quality, flavour, healthy soil, and sustainable growing practices, Cookstown Greens represents the connection between thoughtful farming and the ingredients that inspire chefs, restaurants, and communities. Mike and Vicky share the story of Cookstown Greens, the journey of building and growing a family-run agricultural business, and what it takes to produce vegetables that stand out in both flavour and quality. We explore the relationship between farmers and chefs, the importance of understanding where food comes from and why great ingredients begin with the work done long before they reach the kitchen. Listeners will gain insight into the dedication, innovation, and care required to operate a modern farm while maintaining a connection to the land and the people who enjoy its harvest. This conversation is a reminder that behind every memorable dining experience is a story, one that often begins with the farmers who nurture the ingredients from the very beginning. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with James Hill of The Forager Within to explore the world of foraging and harvesting through the northern landscapes of the United Kingdom. From wild ingredients hidden in forests and hedgerows to the skills required to identify and gather food responsibly, this conversation takes us into a craft rooted in patience, observation, and connection to nature. Together, we discuss seasonality, sustainability, and the importance of understanding where food comes from. James shares insights into responsible harvesting practices, building knowledge over time, and the balance between excitement, safety, and stewardship when working with wild ingredients. At its core, this is a conversation about slowing down and paying attention to the world around us. It is about food, landscape, and learning to see nature differently through the eyes of someone who works closely with it every day. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with Ms. Chiara Martelli to discuss the family behind Pasta Martelli, a small artisan pasta producer located in the hilltop village of Lari, Tuscany. Known for its commitment to tradition, limited daily production, and slow-drying methods, Pasta Martelli represents a thoughtful approach to pasta making, where time, patience, and craftsmanship shape every batch. We explore what it means to preserve heritage in a modern food world and how the Martelli family continues to honour generations of knowledge while maintaining exceptional quality. From ingredient selection to the importance of slow processing, this conversation highlights the intentional decisions that define artisanal pasta and the philosophy of doing fewer things, but doing them exceptionally well. Listeners will gain insight into the value of tradition, the role of time in developing flavour and texture, and the quiet discipline required to maintain authenticity. This is a story of family, craft, and the enduring belief that great pasta begins with passion and patience. Join me for this podcast. Take a break. Listen in. A xx

Welcome to Part 2 of our conversation with Mr. Bill Redelmeier of Southbrook Vineyards. If you haven't yet listened to Episode 62, we recommend beginning there before joining us for the conclusion of this thoughtful and inspiring discussion. In this episode, Mr. Bill Redelmeier turns his attention from the vineyard to the broader future of Canadian wine. He reflects on the important role Ontario restaurants can play in celebrating local wines, and how thoughtfully curated wine lists help bring greater visibility to the incredible work being done across Niagara and beyond. At the heart of his message is a simple but powerful idea: collaboration among growers and wineries strengthens not only individual producers, but the reputation of Canadian wine. Mr. Redelmeier also shares Southbrook’s efforts to bring Ontario wines to an international stage, including their work with Canada House in London, England. These initiatives highlight the quality, character, and craftsmanship of Canadian winemaking, and the growing appreciation for wines that are rooted in place and purpose. Closer to home, he speaks about the importance of relationships and connection through Southbrook’s SIP Club and his weekly newsletter. These ongoing conversations with customers reflect a belief that wine is not just a product, but a shared experience built on trust, engagement, and genuine storytelling. Education remains central to Mr. Redelmeier’s philosophy. He believes that when consumers better understand where wine comes from, how it is made, and the stories behind it, their appreciation deepens naturally. As our conversation concludes, we reflect on the evolving landscape of Niagara winemaking, where the focus has shifted from volume to exceptional quality wines that express a true sense of place and tell a compelling story. This conversation highlights the important role Canadian winemakers like Mr. Redelmeier continue to play in shaping the future of Niagara wine, guided by a continued commitment to listening to the land. Join me for this podcast. Take a break. Listen in. A xx

In this special two-part conversation, we sit down at the table with Mr. Bill Redelmeier of Southbrook Vineyards to explore the philosophy, people, and practices that have shaped one of Canada's most respected wineries. In Part 1, Bill reflects on his journey, the values behind Southbrook, and what it truly means to listen to the land. Mr. Bill Redelmeier, co-founder of Southbrook Vineyards in Niagara, Ontario, shares the vision behind one of Canada's leading organic and biodynamic wineries. Southbrook is widely recognized for crafting expressive, distinctive wines rooted in ethical farming and a deep respect for the natural world. Bill explains how the winery's philosophy, which is grounded in soil health, sustainability, and environmental stewardship, has guided every decision from vine to bottle. Listeners will gain insight into what it means to farm organically and biodynamically in one of Canada's most acclaimed wine regions. Bill discusses how understanding soil life, climate, and natural rhythms informs his approach to grape growing and winemaking. He also reflects on both the challenges and the breakthroughs, explaining how allowing terroir to speak through each varietal creates wines with a true sense of place. We also explore how Southbrook's wines have found their place at the table and in people's hearts, the role of community and collaboration in the winery's evolution, and the values that continue to shape its future. This episode offers a thoughtful conversation about the craft, the science, and the soul of winemaking, revealing how listening to the land can inspire exceptional wines while fostering a deeper connection to place. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with Ms. Melissa Hardeo to explore what it really takes to keep food moving. From supply chain and distribution to the cold chain, we unpack the systems behind the scenes that protect quality, safety, and consistency from origin to the end user. It’s a practical look at the journey food takes, where timing, coordination, and control matter at every step. We get into the realities of the work, how products are handled, where breakdowns can occur, and what it takes to maintain integrity across complex networks. Ms. Hardeo shares insight into the importance of temperature control, logistics planning, and communication, and how every link in the chain contributes to delivering food that meets both safety standards and consumer expectations. This is a thoughtful conversation about one of the most essential yet often overlooked parts of the food system, revealing how countless decisions behind the scenes help ensure the food on our tables arrives safe, fresh, and ready to enjoy. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we sit down at the table with Ms. Emma Hammond, the creative force behind Emma Hammond Baking Co. in Orillia, Ontario. Known for her artisanal approach and passion for flavour, Emma brings warmth, precision, and creativity to every baked creation. From innovative pretzels to hearty breads, she blends traditional techniques with inventive twists, delivering baked goods that delight the senses. Listeners will discover how Emma turned her love of baking into a thriving business, the inspiration behind her signature recipes, and how she navigates the challenges of running a small baking company while staying true to quality and technique. Emma shares insights into ingredient sourcing, her creative process, and the balance between the technical and artistic sides of baking. This episode is a celebration of passion, craft, and community, offering a behind-the-scenes look at how a local micro-bakery grows through dedication, creativity, and a genuine love for the craft of baking. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we sit down at the table with Rebecca of Dragon Acres Farms in Brechin, Ontario. The farm is rooted in thoughtful land stewardship, cultivating a diverse array of specialty and heirloom produce, including Tetsukabuto squash, Thai frog finger and Onsuro eggplants, herbs, and tomatoes. Rebecca shares her journey into farming, offering insight into what it takes to grow unique crops while working in rhythm with the land. Rebecca discusses the philosophy that guides Dragon Acres Farms, growing unique varieties chosen for their flavour, colour, texture, and culinary expression. Listeners will hear how cultivating less-common varieties allows her to express both artistry and purpose, shaping the farm’s relationship with chefs, the local food system, and community. This conversation is a quiet but powerful reflection on farming as craft, calling, and commitment. Rebecca’s work reminds us that meaningful food begins with respect for the land and a deep attentiveness to what it can offer, where passion, dedication, curiosity, and care are as essential as skill and labour in the life of a farmer. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we sit down at the table with Mr. Andy Lane of Hand Hewn Farm in Fresno, Ohio, a working farm and education-focused operation dedicated to teaching whole-animal butchery and traditional charcuterie. Together with his business partner, Mr. Doug Wharton, Andy has built Hand Hewn Farm into a place where craft, ethics, and hands-on learning come together, offering immersive workshops that reconnect people to the realities and responsibilities of working with animals for food. Hand Hewn Farm is itself a family endeavour. The farm is made up of two families, the Lane and Wharton families, who have been farming together for years, combining their lives, their families, and their skills to create a place rooted in shared purpose and communal effort. What began with homesteading has grown into an education hub, and their partnership reflects a deep commitment to collaboration, family values, and meaningful engagement with the land and food they produce. We explore the philosophy behind teaching butchery as a skill rooted in respect: respect for the animals, the land, and the people doing the work. Andy shares how he and Doug approach education with intention, creating an environment where slowing down, learning by doing, and understanding the full process from pasture to plate are central to the experience. This conversation is about more than technique. It is about purpose. From preserving traditional skills to building confidence and awareness in others, Andy and Doug’s work at Hand Hewn Farm reflects a shared commitment to thoughtful food production and meaningful education. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with Ms. Marcela Jara, founder of Food for Brains, a student-focused initiative based in Salmon Arm, BC, that provides nutritious meals to post-secondary students through partnerships with Okanagan College and local organizations. Marcela is driven by the belief that no student should have to choose between basic nourishment and their education, a mission rooted in her own family’s experience with reliable access to nutritious food. We explore how Food for Brains began as a grassroots response to student hunger and has grown into a community-supported effort that produces hundreds of meals each month. Marcela also shares her vision for empowering students through practical food education, community collaboration, and culturally respectful approaches to nourishment. This conversation goes beyond food as fuel. It’s about dignity, resilience, and how caring for the body supports clarity of mind, academic success, and human potential. Whether you’re a student, educator, parent, or community builder, Marcela’s insights will challenge the way you think about food, access, and shared responsibility. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with Mr. Angelo Amara of Almac Technologie Industria Casearia, a highly focused and skilled professional leading innovation in the dairy industry from Modena, Italy. Angelo’s work combines technical expertise with a deep respect for artisanal traditions, helping both small-scale and industrial cheesemakers produce exceptional products with consistency and care. We explore the evolution of dairy processing technology, the importance of sustainability, and how Almac’s solutions bridge traditional and modern practices. Angelo also shares the challenges faced by the dairy sector and the creative approaches his team uses to solve them, offering a rare glimpse into the cutting edge of food technology. Whether you’re involved in dairy production, passionate about artisanal foods, or curious about the people shaping the future of food, this episode offers practical insights, inspiring stories, and a window into the expertise and innovation that our podcast brings to a global audience of food professionals and enthusiasts. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we sit at the table with Mr. Chris Stevers of St. Isidore Ranch, a thoughtful and dedicated rancher whose work is grounded in respect for the land, the animals, and the people who rely on responsibly raised food. Chris shares how St. Isidore Ranch came to life, the philosophy that guides his approach to farming, and why stewardship is central to everything he does. Listeners will gain insight into the daily realities of ranch life, from long-term land management and animal care to the quiet discipline required to farm with intention rather than shortcuts. Chris speaks openly about soil health, animal welfare, transparency, and the importance of making decisions that prioritize sustainability over convenience. His perspective offers a grounded and honest look at what it truly means to farm responsibly in today’s agricultural landscape. We also explore the relationship between producers and consumers, including how trust is built through transparency, education, and consistency. Chris reflects on the challenges of modern agriculture, the rewards of staying true to his values, and what the future holds for St. Isidore Ranch. This episode is a thoughtful conversation about food, responsibility, and the long view required to care for land that will feed generations to come. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we sit down at the table with Chef Hayley Edwards, founder of The Roving Café in London, England. What began as a mobile coffee and food venture has grown into a dynamic culinary experience, bringing fresh, thoughtfully crafted dishes and drinks to communities across the city. Hayley shares the journey of building a café on wheels, blending her classical culinary training with creativity, resourcefulness, and a strong sense of purpose. Known for her generosity of spirit, she is deeply thoughtful and considerate of colleagues and others across the hospitality industry, fostering meaningful connections wherever she works. Speaking with Hayley is a reminder of how kindness, care, and purpose continue to shape the best corners of the hospitality industry. Listeners will discover how The Roving Café became more than just an independent catering business with a bespoke-designed Piaggio Ape; it has become a symbol of hospitality on the move, connecting with people through local flavours, seasonal menus, and authentic, heartfelt interactions. Hayley discusses sourcing responsibly, curating menus that travel well, and maintaining quality and consistency in a mobile environment that is constantly changing. She also shares how teaching cooking classes for preschoolers, students, and adults, along with catering for small events, allows her to extend her hospitality well beyond the café van. We also explore the challenges and rewards of building authentic customer relationships, continuously innovating, and staying grounded in a clear vision. This episode offers an inspiring look at how passion, creativity, and community can come together to create a café that moves, teaches, and connects — reminding us that great food and meaningful experiences can happen anywhere when they are shared with care and heart. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we’re joined at the table by Chef David Binsted of Field of Greens Gourmet Market, located in Port Carling, Ontario, in the heart of Muskoka. Often called the "hub of the lakes,” Port Carling is home to a market that brings together the finest local ingredients, prepared foods, and gourmet products in a setting that reflects both the beauty and bounty of cottage country. Chef Binsted shares his culinary journey and how it led him to create a space where quality, flavour, and community meet. We explore the philosophy behind Field of Greens — from showcasing Muskoka’s farmers, foragers, and artisans to offering prepared dishes and market finds that make it easy for visitors and locals alike to bring the Muskoka lifestyle to their tables. Chef Binsted discusses the challenges and joys of curating a gourmet market that serves a seasonal community, and how his team balances innovation with a respect for tradition. This episode highlights the art of building a food destination that is more than just a store — it’s an experience of taste, terroir, and connection. Whether you’re stocking up for a lakeside weekend, looking for inspired prepared meals, or simply exploring the richness of Muskoka’s food scene, Field of Greens Gourmet Market offers a glimpse into what makes food in this region so special. Join me for this podcast. Take a break. Listen in. A xx