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. 

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

Colleen Cameron speaks very eloquently with an extensive background from farming, food security, her work at St Francis Xavier, multiple volunteer organizations, the international Coady Institute, and - blueberry farming. She has a very direct approach to speak about topics and has made a huge effort. 

We would grow tomatoes but what was interesting I never realized why green tomato chow was so popular which was pickled green preserve was so popular but it was so cold and foggy where I lived that they never ripen but you kind of have to eat them green. I made it my mission to learn how to make things from scratch That really kind of spearheaded a love of food in terms of really feeling some … a little bit of pride and really understanding how to make the stuff and you didn’t actually have to go to the store and buy chicken stock because you could make it yourself … and I think the piece what stands out for me was the relationships with the people, and them teaching me their traditions which likely passed on from their mom’s and other people who were important to them. Participatory action research to activate for in this case better income so people can purchase the food that they need. There is an active decision that is made that this is all you get if you are dependent on the system … it communicates a message that we obviously as a society we don’t think that they’re worth having everything that they need so it helps them see that it’s not their individual fault and it helps them see that policy change is what we need in order to improve the situation and it has motivated them to get involved in that broader advocacy work and policy change. To have enough to have their basic human rights met. They find this research most impactful because it blends both the hard evidence the numbers the facts, when you see those tables and you see that they are $900 short of meeting their basic needs and the methodology is sound but it is more impactful because it comes with the stories of the lived experience so what does that mean for these individuals. You are always going to do better if you look at all of the angles. I see it so broadly that I often wonder if someone has any choice at all. The people around you influence the choices you make.

JCharles​ Moments/Quotes:   "It is such an important thing to understand where food is coming from."   "What is that?                - that's fennel. People really can't identify certain ingredients. It's a little bit disturbing at times... understand the amount of effort and time and how things are grown and again once you have an appreciation and respect for the food I think it is super important and I think it cuts down on waste and how people approach and cook vegetables and ingredients."   "90% is brought in by boat and freight. If the ferry goes down for several days the supermarkets are barren."   "Its just the sense of being creative and work with your hands. It is a challenging environment - it's long hours."   "Restaurant is so unpredictable."   "I think we have one of the best culinary scenes in the world. Canada has so much to offer. It is beautiful. It's wild."   "It's crazy how people lived here... the first settlers... my grandmother tells me stories these guys row out and haul these boats out."   "A big part of the culture was the stories, the music, the jigs and reels, and people here have a real    "[A healthy relationship with food] knowing where your food is coming from... knowing the people who are growing your food you know your farmer's/grower's, to me being in tune with all that... being hands on... going to farmer's markets just having that connection is very important."

Dr. Liesel Carlsson, Interim Director and Professor at Acadia and – Registered Dietitian Her PhD was completed in Sweden at Blekinge Institute of Technology (Strategic Sustainable Development). See more about her education and courses at Acadia, Research and her most recent publication At present, a lot of my work is on the https://internationaldietetics.org/sustainability/  ----- "it keeps coming back to me the famous words of Barb Anderson take care of those relationships those are as important to get work done to move towards something that you are driven to move towards ... it is unlikely you are going to do it well without the support of the people around you... you know so sometimes you may have to give up the outcome in order to take care of the relationship ... and to get really theoretical on you... I actually really like that... you have this constellation of food system actors that are all interacting with one another.... and these subclusters and humans are exactly like that too, social systems are exactly just like that and when you start to degrade the relationships between people... if you don't attend to those relationships... the system actually starts to fall apart just like in the food system... I'm going to carry Barb's torch and say... pay attention to your relationships." ------ Podcast Moments “my biggest hope is that… people will get excited about… what we can contribute... I can feel this gap between today and tomorrow and I want to be a part of the transition… oh that’s really cute… she really cares!” “how sustainability affects food access is big… we can do a whole interview on that…but it’s interesting… one of my colleagues handed me a paper that essentially looked at the two of them - that essentially lined up the food and agricultural organizations definitions of food security which is about access and availability and utilization and stability ... and they … just broke it out into those three classic dimensions of environment, and social, economic and looked at them and lined them up… if I am going to narrow it down… it’s a story of low income families often times of how economics meets food… and it’s almost a predictable crowd and almost a predictable scenario… but it turns out that food security on [school] campus is extremely high... but I was shocked at how high it was... for me the university story was so surprising." “I have a couple of colleagues who every once and a while hold up the reality to me… when you are so entrenched in the world of sustainability… but I care and I think it’s important and I try to activate change… and in my believing self everyone else wants to do the same.” “… people eat mostly because it tastes good… but I actually think taste should be the number one… what tastes good is often also really healthy and often tends to fall in line with what is sustainable anyways… and tend to be from whole foods…” “I think it is ok to not know anything about food and actually not really care about food and that’s healthy, but it is also important and healthy to be really literate about food and what it is and where it comes from and to make joyous choices about your food and also based on knowing that your food choices is a political action as well.” “work of ecologists... and for me right now... how I find it helpful to think about food systems... is to think of them as adaptive and complex systems... and it can change over time... constellation of different actors and networks... there's clusters... looking at food systems as... looking up at the stars and drawing lines in between them." "I tend to stay away from being too prescriptive..." "when I am thinking from a global perspective again my message in a sustainable future - a hard line that all humans need to be vegan is not sustainable i think we all understand it doesn't work like that ... yea but I think right now for the people where it is a acceptable, I think the more plants ... the more we can pull back on

Chef T. Perrin has a beautiful way of speaking to make you comfortable while speaking his mind on important food matters. He has intelligent and considerate thoughts on eating, food, food security, and policy.   Chef Todd Perrin Moments/Quotes: “my love for food started with eating it, you know, and then, and then turned into making it after a while.” “eating something for the sake of the food is a reasonably new way of thinking here within the last generation or two … going to dinner at someone’s house was not about .. dinner, it was about meeting people and hanging with friends and family and you ate something hearty and good because you had to get up in the morning…” ”our attitude towards food and dining has changes .... it’s allowed restaurants and mine... because people are more open to enjoying a meal for the sake of enjoying a meal than they used to be.” ”we are a restaurant so we use lots of salt, lots of butter, lots of fat but everything we use is unprocessed... if we take a local carrot that’s been grown in the ground here, we you know wash it we saute it with a bit of local butter and season it with a little bit of sea salt that’s not going to make people sick... we try to serve people natural food, real food that’s you know prepared carefully...” “[A healthy relationship with food] … we try to let the ingredients do their work… you know like the old saying right - everything in moderation”  “Food is a very intimate thing… we should take it seriously we should not take it for granted.”  “We were sustainable because we had to be because if it wasn’t sustainable you perished.”

A mini version of the full episode for Chef Todd Perrin