Episode Ideas

Prepare to be delighted and inspired as Food For Thought reveals Canada's diverse culinary heritage and breathtaking landscape, one dish at a time. Through the art of cooking, storytelling, and exploration, the series pays homage to Canada’s Cultural Mosaic, one that bridges cultures, connects people to their surroundings, and expresses gratitude for the love and thought put into each meal. It's a heartfelt celebration of Canada's rich multicultural tapestry and the vibrant communities that make it flourish. Each episode of Food For Thought is designed to educate, embrace, entertain, and elevate the viewer's interest to expand their love of Canadian culture.

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Episode 1: Halifax, NS – Gone but not Forgotten

Crystal embarks on a culinary journey to the vibrant city of Halifax, Nova Scotia (NS), a place steeped in history and rich with African influences, including the former community of Africville. With little knowledge of what awaits her, Crystal dives headfirst into the city's thriving food scene. She is welcomed with open arms by local teacher and artist Wendie Poitras, who has dedicated her life to preserving and celebrating the African culinary traditions that have shaped the region.

Their adventure begins with a visit to a bustling local market, where Crystal is introduced to the vibrant flavours of African-inspired ingredients that have found their way into Halifax's cuisine. Together with Wendie, they gather fresh spices, seafood, and produce to create a feast that pays homage to both African heritage and Nova Scotian culture.

Crystal then explores the historical connections between African Nova Scotians, the tragic story and former community of Africville - a village of African-Canadians north of Halifax that was destroyed by the City of Halifax, and the region's cuisine, by visiting local restaurants and community gatherings to savour dishes passed down through generations. Along the way, she learns about the resilience and creativity of the African Nova Scotian community in preserving their culinary traditions after the fall of Africville.

The episode culminates in a joyous communal meal, where Crystal and Wendie, joined by new friends and community members, come together to share stories, flavours, and laughter. It's a heartfelt celebration of the African influences and legacy that have left an indelible mark on Halifax's cuisine and a testament to the power of food to connect us all.

Episode 2: Winnipeg, MB – A Cozy Dining Room on Ice

From the widely varied landscape of the arctic tundra and the Hudson Bay coastline in the north to the dense boreal forest and large freshwater lakes of Manitoba (MB), Crystal dons her warmest parka, fur-lined hat, and boots to protect her from the howling winds that she will endure during her outdoor adventure. The mastermind behind the cozy outdoor dining experience, Chef Mandel Hitzer, shares his passion for the culinary world, and the warm hut designs that host 40 guests for this world-renowned outdoor dining delight are masterminded by Architect Joe Kalturnyk founding director of RAW: Gallery of Architecture and Design.

The cold prairie winter temperatures, for some, are reason enough to stay indoors sipping on a mug of hot cocoa, but to Hitzer, it's every reason for the community to come out and gather and experience this unique dining experience. Crystal meets up with forager and chef Mandel Hitzer at his restaurant Deer and Almond, where she learns the true nature of food and community.

Crystal's culinary adventure will take her to the winter pop-up restaurant. Winnipeg's art and food communities create a local food experience and help redefine the city's winter reputation. It also brings strangers around a table to enjoy a meal and conversation in a one-of-a-kind setting; it’s the kind of experience that connects people.

The cold winter weather experience continues with Crystal heading over to meet with Joe, who involves her in the setup of the warming hut, which will host the outdoor pop-up dining experience for the next 21 days. Fascinated with how this culinary outdoor experience is constructed, Crystal and Joe use a tool to measure the thickness of the ice to ensure that the construction of the warming huts can begin. The designer warming huts are erected once the ice is at a minimum of three feet thick.

While the warming huts are being completed, Crystal meets up with Chef Hitzer to get her hands-on experience in the planning of the menu and its delectable dishes. Chef Hitzer explains to Crystal that the ingredients to the dishes are top priority and are locally sourced. The day has arrived for Crystal to partake in a one-of-a-kind dining experience; people from all over the country who have been fortunate enough to get tickets to this outdoor experience are arriving with anticipation of what will be on the menu.

Crystal sits down on seats lined with fur and a table so perfectly curated with the foods of Manitoba, truly a Manitoban dining experience.

Episode 3: St Stephen, NB – La Vida Local

Crystal’s love for quaint towns and kitchen parties has her on an adventure to the East Coast! Crystal stumbles upon the town of St Stephen, which is situated on the east bank of the St. Croix River in Charlotte County, New Brunswick (NB). Dating back to 1929, St. Stephen's 87-year-old former Canadian Pacific Railway Station has since been restored and is now home to The 5 Kings and Picaroon's Brewhouse, which is set atop a decommissioned spur line which was turned into the Riverfront Walking Trail. The day unfolds with Crystal meeting Lisa Aronson, owner and chef of The Five Kings Restaurant and Picaroons Brewhouse.

Crystal learns the history of the restored restaurant that had a history with CPR and, most recently the town's library! The Five Kings has this sense of warmth and really good vibes. Crystal leans into Lisa’s story of how growing up in BC taught her the importance of supporting local businesses. Intrigued by the decision to move from the west coast of Canada to the east coast and the passion to support locals, Lisa shares her story of staying in the east.

Crystal and Lisa head to the market to see which foods will be featured on the week's menu. The market is bustling with artists, foodies, farmers, and the like. Crystal learns what to look out for when putting together a menu that will set the kitchen up for the week. Crystal and Lisa head back to the restaurant, where Lisa takes Crystal out back to enjoy a hot drink while Lisa enlightens Crystal on a few more local items that are in the restaurant!

Enjoying the view of the river and the activities happening along the riverfront, Lisa explains that her pub wouldn’t be a pub if it didn’t have beer! Lisa has paired with Picaroons Brewhouse and offers craft beer, which is made onsite, in one part of the restaurant. Crystal learns about how craft beer is made and gets to wet her whistle with the most popular beer on the menu. Lisa has one more local favourite being featured in her menu, Ganong Chocolates! Crystal is elated to learn that Lisa has supported a local company like Ganong, founded by James and Gilbert Ganong in 1873 in St. Stephen, New Brunswick.

Although the ambiance in the restaurant is very cool and full of great smells, Lisa and Crystal end their day sitting back outside where the night view of the river and the sounds of the small town accompany them alongside a nightcap and Ganong chocolates creamy chocolate mousse - Oooh la vida local!

Episode 4: Waldron, SK – Going with the Grain

Crystal heads to the vast wheat fields of Waldron, Saskatchewan (SK), for a deep dive into the heart of grain farming culture. With wide-open skies and golden fields stretching as far as the eye can see, Crystal is welcomed by a local farming family of One Organic Farm, the Heides, who are eager to share the traditions of harvesting high-grade certified organic grains. 

The episode kicks off with Crystal rolling up her sleeves and joining the Heides in the fields, where they demonstrate the age-old techniques of harvesting wheat, barley, oats, and more, from combining harvesters to the manual art of threshing. She gains a newfound appreciation for the weather conditions required for a successful harvest, as well as the hard work and dedication that goes into putting food on our tables.

As harvesting continues, Crystal immerses herself in the farm's daily routine, learning about the customs and rituals that have been passed down through generations. From the communal meals served under the open prairie sky to the lively barn dances that bring the community together, she experiences the warmth and camaraderie of prairie life.

One of the highlights of Crystal's visit is her time with Mrs. Heide, a seasoned baker who specializes in creating mouth-watering bread from freshly harvested wheat. Mrs. Heide patiently teaches Crystal the secrets of turning wheat into the perfect loaf, from milling the grain to kneading the dough. The two bond over their shared love for the kitchen and the satisfaction of turning raw ingredients into something delicious.

The episode culminates in a heartwarming feast, where Crystal, the Heides, and their neighbours come together to enjoy freshly baked bread and other farm-to-table delights. It's a celebration of the harvest, the land, and the enduring traditions that define prairie life in Saskatchewan. Crystal leaves with not only a greater understanding of farming but also a newfound appreciation for the strong sense of community that thrives on the Canadian prairies.

Episode 5: Charlottetown, PEI – Lobster Tales + Oyster Shucking

Crystal sets sail for the east coast into the rich Maritime waters of Prince Edward Island (PEI), where she steps into the world of lobster fishing, meticulously guided by the island's own Marc Campbell, whose family has been at the heart of the lobster fishing industry for generations. Battling the rough and unpredictable tides of the Atlantic Ocean, Crystal learns the techniques, challenges, and sustainability efforts that shape the area’s complex fishing culture – appreciating how these delectable gifts from the ocean find their way to our plates and are celebrated in every bite.

Crystal witnesses the challenges the Atlantic Ocean presents as she learns the ropes of lobster fishing. The ever-changing weather conditions and the dance with the tides are part of the daily, seasonal grind of the island's fishers. Through the art of baiting traps, pulling up the day's catch, and preserving the island's coastal ecosystem becomes vividly clear, Crystal discovers the sustainability efforts and traditional techniques that make PEI's lobster industry a beacon of ethical fishing.

As the waves recede, Crystal's culinary exploration takes her to the PEI International Shellfish Festival's Feast and Frolic event, where she'll experience the true essence of Maritime seafood culture. Guided by oyster-shucking champion Patrick McMurray, Crystal embarks on a seafood journey that showcases the best of the island's ocean treasures.

The culinary adventure continues as Crystal enjoys exquisite food stations curated by a local chef, featuring lobster and other Prince Edward Island fare. It's a gastronomic celebration that brings together the Maritime community and its deep-rooted culinary traditions. Crystal's journey concludes by preparing a succulent seafood dish the Maritimes way, a culmination of her culinary exploration.

This episode is a heartfelt tribute to PEI's seafood heritage, emphasizing the province’s resilience, commitment to sustainability, and the unique culture that thrives along its shores.

Episode 6: Whitehorse, YT – Food as Fodder for the Soul

Crystal embarks on a daring expedition deep into the heart of Canada's unforgiving Yukon Territory (YT), a wilderness untouched by modernity. Here, she's welcomed into the warm embrace of a resilient and close-knit community of Yukoners, led by culinary entrepreneur and owner of the Bannock Slap Indigenous Soul Food truck Christine Lewis, whose intimate knowledge of the land rivals her deep respect for tradition. As the frigid northern air bites at their fingertips, Crystal and Christine are fueled by a shared sense of adventure and a desire to uncover the culinary treasures hidden within the vast wilderness.

Their extraordinary journey begins with a heartwarming welcome meal, a fusion of Indigenous soul food enriched with local, ancestral, and contemporary flavours. As they savour the rich and diverse tastes, it becomes clear that this adventure will be a unique celebration of the land's abundance.

With the temperatures plummeting, Crystal and Christine take on the formidable challenge of gathering and foraging for the essential ingredients to create bannock—a traditional Indigenous bread that has sustained generations in these challenging conditions. They traverse the snow-covered landscapes, revealing the ingenious ways in which the Yukoners have harnessed nature's resources to thrive in this harsh environment.

The quest for ingredients becomes an exhilarating odyssey, filled with surprises and moments of awe as they uncover hidden treasures in the pristine wilderness.

In the midst of this wild adventure, Crystal and Christine's bond deepens, fueled by shared laughter, stories, and the warmth of the campfire. Their journey not only showcases the art of survival and culinary creativity but also pays homage to the indomitable spirit of the Yukon and its extraordinary residents.

It's an expedition that will leave viewers in awe of the resilience of the human spirit and the remarkable flavors that emerge from the heart of this untamed land. 

Episode 7: Calgary, AB – Where’s the Beef?

Crystal saddles up at the Coyowl Ranch in breathtaking Calgary, Alberta (AB)– a delightful nook nestled amidst the rolling landscapes of the Canadian prairies. Her journey takes an eye-opening turn as she steps into the world of natural, free-range cattle farming, an industry often and heavily scrutinized yet fiercely dedicated to raising cattle with their well-being and the environment in mind.

Crystal is welcomed to the farm by rancher Darlene Hergott, who shares her passion for sustainable farming practices with a commitment to the humane treatment of her cattle. With the sprawling prairies as her backdrop, Crystal dives headfirst into the meticulous process of producing natural, range-fed beef. She learns about the importance of sustainable grazing cattle rotation and how these practices not only benefit the environment but also result in exceptional beef quality.

As Crystal immerses herself in this remarkable journey, she discovers the art of butchery, gaining insights into the various cuts of beef and the nuances of preparing them for a delicious meal. Her adventure takes a thrilling twist as she joins local culinary experts at the Calgary Stampede, a celebration of Western Canadian culture, and collaborates to create a mouth-watering meat dish that pays homage to the ranch's commitment to sustainability.

The episode is a testament to the unexpected joys of sustainable farming, the reverence for animal well-being, and the culinary delights that emerge from the heart of the Canadian prairies. Crystal's journey is a blend of education, sustainability, and the delectable art of cooking, making every moment an unexpected and heartwarming surprise that celebrates the best of Alberta's culinary heritage.

Episode 8: Vancouver, BC – Infusion

Crystal's curiosity leads her to the stunning landscapes of British Columbia (BC), where she delves into the intriguing world of Japanese fusion cuisine with legendary Sushi Chef Hidekazu Tojo and the cultural influences that have left an indelible mark on the West Coast. Against the backdrop of the majestic Pacific coastline, Crystal immerses herself in the flavours and traditions that bridge the gap between Canada and its turbulent history with Japan.

As Crystal's adventure unfolds, she sets sail on a thrilling fishing expedition along the pristine waters of the Pacific, casting her line for salmon and other seafood treasures that abound in the region.

With the day's catch in hand, she joins forces with the local chef to create innovative fusion dishes that blend the freshest Pacific ingredients with the intricate techniques of Japanese culinary artistry.

The episode culminates in a mouth-watering feast set against the backdrop of a serene coastal sunset. Crystal, Chef Hidekazu Tojo, and newfound friends come together to savour their creations, celebrating the harmonious marriage of two cultures through food.

It's a tribute to the cultural fusion that thrives on the west coast, where Japanese influences and Canadian flavours converge, creating an unforgettable gastronomic experience.

Episode 9: Parc de la Verendrye, QC – The Sweet Tastes of Tradition

Crystal’s next adventure takes us to La Verendrye Wildlife Preserve, one of the largest reserves in the province of Quebec (QC). Winding roads enveloped with hectares of trees outline the more than 4,000 lakes that surround Parc de la Verendrye, where upon arrival, she receives a warm welcome from Marie-Cecile Nottaway, a member of the Algonquin First Nation, an award–winning chef. Nottaway is recognized for staying true to her roots, eating and cooking in a traditional Algonquin way, which is a way of preserving her history and culture.

The weather has started to get warmer, and spring is approaching. Crystal and Marie-Cecile are warmly dressed, walking through the paths of the snow-laden trees, searching for the maples that historically would provide sweet treats for Marie-Cecile’s family.

Marie Cecile shares her story of how her Kokom (grandmother) would head out into the forest in search of maple trees and talk to the trees, asking for permission to take the sap to make maple-sap toffee called “pikoodinigan” in Algonquin. Crystal learns that Kokom would spend a month in the forest sugar-bushing. The whole process was done in the open forest. The sap was cooked into a thick syrup over an open fire and then poured into pans to congeal into crunchy, mahogany-coloured toffee.

Crystal joins Marie-Cecile in the tradition of sugar-bushing and the ritual of asking permission from the maples and thanking the trees for a good harvest. Crystal and Marie-Cecile find an open spot in the trees to reflect on the abundance that comes from these trees and to eat “pikoodinigan” toffee. Crystal delves into the history of Marie-Cecile’s Algonquin First Nation upbringing. She learns that there is much more to her than meets the eye! Marie-Cecile’s story is one of bravery and determination. It touches Crystal to learn that Marie-Cecile started hunting at 8 years of age. She mastered how to trap, clean, and cook rabbits. She became a bush cooker!

Crystal and Marie-Cecile navigate through the snowy forest landscape to show where traps might have been placed. Crystal learns how the government's assimilation of residential schools impacted the traditions of the Algonquin children. Food is critical to a culture because cuisine is a language. Marie-Cecile’s knowledge of survival in the wild was passed down from generation to generation, just like her Kokom’s recipes.

After a day of traditions and exploration, Crystal sets out to Marie-Cecile’s kitchen, where she enjoys all the flavours of a dish that Marie-Cecile selected from her Kokom’s “bush-cooking” recipes. The two of them sit down to a meal of smoked moose meat (simmered in onions and tea), Fish balls made from hand-caught carp, and, of course, for dessert, pikoodinigan!

Episode 10: St. John’s, NL – Cod Quest: A Saltwater Adventure

Join Crystal on an exhilarating saltwater expedition through Newfoundland (NL) as she immerses herself in the captivating world of Atlantic fishing, a livelihood rich in pride and steeped in tradition that places codfish at the heart of the province's culinary identity.

Crystal's adventure begins in the company of celebrated head chef and restaurateur Jeremy Charles as they set out to Newfoundland's iconic fishing scene in St. John's. There, Jeremy and a local fisherman proudly unveil cod's rich history as the province's signature fish, dating back to the 17th century.

Crystal gains a profound appreciation for the region's fishing industry as she sets sail to well-known and turbulent fishing waters, where she masters the art of baiting, catching, and reeling in cod. As Crystal learns the techniques, tools, and time-honoured traditions passed down through generations; she gains a new appreciation for the profound influence of cod on Newfoundland's culinary culture and economy, and the challenges faced by the industry as it strives to recover from the brink of collapse due to overfishing.

With genuine enthusiasm, Crystal engages in unique customs that are quintessentially Newfoundland, such as the timeless tradition of "Kissing the cod." This symbolic act of embracing the province's Maritime heritage involves planting a kiss on a codfish, which has been a symbol of luck and camaraderie for generations of Newfoundlanders.

But the adventure doesn't end there; Crystal also partakes in the boisterous and spirited "Screech-in" ceremony, an initiation rite that solidifies her status as an honorary Newfoundlander. It's a heartfelt and lively celebration that connects her even more deeply with the vibrant culture and welcoming spirit of Newfoundland, making her feel right at home in this captivating province.

In the kitchen, Crystal and Jeremy craft modern and traditional dishes, including saltwater Brewis, savoury puddings, and pies, showcasing Newfoundland's diverse culinary offerings. This episode pays homage to the province's rich history and flavours, reinvigorating its reputation as a classic yet cutting-edge culinary destination. 

The episode comes to an unforgettable close at Jeremy's renowned establishment, The Merchant Tavern. Here, Crystal is wholeheartedly welcomed by the warm and hospitable local community, who go above and beyond to ensure that she feels not just like a visitor but an integral part of the Newfoundland experience.

Episode 11: Inuvik, NT – Where the Wild Things Are

What a captivating episode! Crystal embarks on a journey to the Northwest Territories (NT) to explore an innovative wild food-sharing program that is transforming the culinary landscape and revitalizing local economies. Joining her is Ashley Jacobson, a passionate advocate for wild game processing and distribution, as they uncover the profound impact of the program and the traditional dishes that showcase the true essence of the North.

The episode begins at a new food processing plant in Inuvik, NT, where Crystal delves into the pioneering wild game food-sharing program organized by the Inuvialuit Regional Corporation (IRC). This program aims to address food insecurity issues, create employment opportunities, and reconnect Inuvialuit communities to their traditional harvesting practices. With Ashley as her guide, Crystal learns about the rich traditions that have sustained Inuvialuit communities for generations, highlighting exotic game meats such as whale sausage, muskox steak, fish jerky, and beaver bacon.

Throughout the episode, the focus is on the heart of the program, showcasing the challenges and triumphs of processing wild game and the contagious enthusiasm that flavours like smoked beaver bacon and savoury fish jerky brings to the community. Not only does this program enrich the palates of those involved, but it also boosts the local economy and fosters a sense of hope in the northern frontier.

The episode concludes with a culinary masterclass led by Brendan Vogt, the head chef at Mamaqtuq in Inuvik. Together, they prepare a mouth-watering Muskox stew that encapsulates the essence of the NT's untamed cuisine. This episode is a tribute to a program that not only nourishes the body but also revives traditions and celebrates the spirit of the NT and the unique culinary landscape it holds.

Episode 12: Toronto, ON – Out of Many, One People 

Crystal sets her sights on the vibrant enclave of Little Jamaica in Toronto, Ontario (ON), a cultural hotspot that has become a cherished home for many Caribbean immigrants. With reggae beats and the tantalizing aroma of jerk chicken in the air, Crystal is warmly welcomed by Author, Poet, and African-Canadian historian and food enthusiast Dr. Afua Cooper, who guides her through the rich history and traditions of the Jamaican community in Canada. Together, they embark on an exhilarating journey that transcends the ordinary, unveiling untold stories and culinary traditions, turning every corner of Little Jamaica – a community that is fated to be erased due to gentrification, into an exciting landmark that longs to be respected, remain intact and be cherished.

Crystal's exploration begins with a stroll down Toronto’s Eglinton Avenue West, the heart of Little Jamaica, where she encounters bustling markets, colourful murals, and vibrant restaurants serving up authentic Jamaican cuisine. From mastering the art of cooking oxtail with butter beans to how to make the perfect Jamaican patty, Crystal dives headfirst into the culinary delights of Jamaica.

Along the way, she hears the powerful stories of Jamaican immigrants who have made Canada their home, forging a unique cultural tapestry that resonates throughout the neighbourhood. The episode reaches its peak as Crystal joins Dr. Afua and a local Jamaican family for a lively backyard cookout filled with laughter, music, and irresistible flavours.

Together, they celebrate the fusion of Jamaican and Canadian cultures, showcasing how food has become a bridge that connects the past and the present, the homeland, and the adopted country.

It's a heartwarming tribute to the resilience and vibrancy of the Jamaican community in Toronto – that, even amidst extinction, is still a place where heritage, history, and delicious cuisine come together to create a beautiful mosaic of Canadian multiculturalism.     

Episode 13: Nelson River, NU – Ice, Ice Baby

In a thrilling Arctic expedition, Crystal embarks on an icy adventure into the rugged wilderness of Canada's Nunavut Territory (NU). Her journey leads her to the deep waters of Nelson River, where she teams up with a seasoned local fisherman to brave the bone-chilling temperatures for a day of ice fishing. Together, they venture out onto the frozen river, drilling holes through thick layers of ice to reveal the mysterious world beneath.

Amidst the snow-covered landscape and the serene, frozen waters, Crystal experiences the rush of anticipation as they wait for their catches to emerge from the icy depths. With a sense of camaraderie and adventure, she learns the age-old techniques of ice fishing, discovering the resilience required to endure the harsh Arctic climate. As they pull in their icy harvest, Crystal is filled with exhilaration, knowing that they've hauled in some of the freshest Arctic char and Rainbow trout.

With their bounty in hand, the duo retreats to a cozy riverside camp, complete with a roaring bonfire, to prepare a meal in the midst of the frigid wilderness. Crystal and her passionate guide showcase their culinary prowess as they transform the day's catch into a hearty, delicious feast. Under the open sky and surrounded by snow-covered trees, they cook up an unforgettable meal, savouring the fruits of their labour in true Nunavut fashion.

This adventurous episode embodies the spirit of resilience and the raw beauty of Canada's great and far north, where Crystal's ice fishing expedition evolves into a captivating exploration of the Arctic wilderness, showcasing the age-old traditions of survival and culinary delights amid the stunning backdrop of Nelson River.

Episode 14: Niagara, ON – Sip, Savour and Chill

Crystal ventures to Ontario's picturesque Niagara Escarpment, where she uncovers the art of crafting one of Canada's most renowned liquid treasures, ice wine. Against the backdrop of lush vineyards glistening in the winter frost, Crystal delves into the intricate process of harvesting grapes in sub-zero temperatures, a critical step in creating the luscious and sweet ice wine that the region is famed for.

Against the backdrop of lush vineyards glistening in the unforgiving winter frost, and with award-winning vintager, Sue-Ann Staff (owner of Sue-Ann Staff Estates Winery and known for her Fancy Farm Girl wines on her family’s 200-year-old estate) as her guide, Crystal delves into the intricate process of harvesting grapes in the bone-chilling sub-zero temperatures.

But as Crystal takes her first steps into the frosty vineyards, she realizes that her exploration won't be a mere walk in the park. Instead, it's a battle against the relentless elements, a test of her determination, and an opportunity to witness firsthand the incredible dedication required to craft one of Canada's most renowned liquid treasures—ice wine.

The frosty air bites at her fingertips, and her breath turns into crystalline mist with every exhale. Yet, she is determined to understand the resilience and artistry that go into this winemaking tradition. With each step she takes among the frozen vines, she gains a deeper appreciation for the vintner's unwavering commitment to producing the luscious and sweet ice wine that has earned the region its illustrious reputation.

The battle against the elements becomes a profound metaphor for the winemaker's dedication, and Crystal's journey of discovery transforms into an awe-inspiring testament to the human spirit's ability to overcome nature's harshest challenges in the pursuit of perfection.

The episode culminates in a sumptuous feast set against the wintry vineyard backdrop, where Crystal, Sue-Ann, and the local chef come together to savor their creations. It's a celebration of Ontario's wine-making legacy and the magic of ice wine, demonstrating how this liquid gold can elevate the dining experience to new heights.

This episode is a heartwarming tribute to the beauty of Niagara's wine country and the enchanting pairing of ice wine with local cuisine.

Episode 15: Montreal, QC – The Classic Creole Dish

Quebec’s food scene has been shaped by the successive waves of immigrants who have made this Canadian province home. Many of its dishes take us back to the harsh years of early settlement, while others are deeply rooted in cultural traditions. Quebec is emerging as a foodie destination, and Montreal has hit high on the travellers list. Crystal ventures into the Haitian community, where she is invited to make tassot, a culinary classic creole dish.

Crystal meets up with Chef Paul Toussaint, who certainly knows how to bring his passion for his Haitian heritage and love of food to the forefront of Montreal's foodie scene.

The culinary artist is the brains behind Kamuy near Place des Arts, which celebrates the Caribbean islands’ rich eclectic culture, all while incorporating Québec’s culinary influences. Chef Toussaint is also behind the microbrewery Belle Gueule and American BBQ at Montreal's Time Out Market.

On a quest to find the seafood for this classic creole dish, Crystal stumbles across great scenery and diverse cultures in the streets of Montreal. Chef Paul Toussaint shares stories of how going to school for law pivoted to becoming a chef.

The day ends with music, stories, and food that defines how such Haitian dishes feed the soul. 

Episode 16: Qu’Appelle Valley, SK – Food Forager for the Win 

Tucked away in the remote Treaty 4 Territory, Chef Jenni Lessard makes her relationship with nature's bounty her mainstay business. Chef Lessard invites Crystal to explore the land with her to learn how the teachings she has received around plants, animals, birds, fish, and all other beings in nature are considered relations and relatives. b title or function

Crystal suits up to go on a journey in the beautiful landscape of Qu’Appelle Valley, Saskatchewan (SK). The freshness of her trek is mesmerizing, and the discussion around the passion of Chef Lessard’s knowledge for how we honour food gives Crystal a sense of what we misunderstand about the food we eat.

Not taking a break from all the foraging, Crystal asks what inspires Chef Lessard when she forages for her menus. Lessard invites Crystal to experience Han Wi Moon Dinners that feature locally sourced and foraged ingredients. Lessard weaves her menus around traditional storytelling and the significance of Wanuskewin as a gathering place on the Northern Plains for thousands of years.

Crystal ends her day with a foraged dish and is invited into the kitchen where Lessard is mentoring Indigenous youth, passing along valuable knowledge, skills, and inspiration for the next generation 

Episode 17: St Andrews by the Sea, NB – Happy as a Clam

Crystal packs her pail and galoshes and heads to Atlantic Canada, known for its untouched wilderness, Mighty Bay of Fundy, and pristine beaches where the salty sea water creates a perfect environment for digging clams! Crystal’s adventure begins in St. Andrews By The Sea in New Brunswick (NB), where when the tides are low, tourists and locals gather to begin clamming a sport that has become very popular among tourists.

The sounds of gulls, the smell of fresh saltwater in the air, and the clear blue sky awaken Crystal to the journey ahead of her. Crystal starts her Atlantic clam digging with a clamming expert at a time when the Bay of Fundy tide is at its lowest. Crystal experiences firsthand the complex art of how to spot the clams that are living well beneath the sand. It looks easier than it appears. Clams can be found in sand, mud, and rocky areas, and the way to dig them up is with a small bent pitchfork. The stewardship of digging and leaving clams is set in stone.

While Crystal digs deep and pulls out a handful of clams, the expert quickly points out that some of them are too young to keep. The size of the clam must meet the catch required size of 2” to 2 ¼ “. Excited with her clams in her pail, Crystal leaves the beach before the tide returns. Happy as a clam, Crystal meets Chef Alex Haun of Kingsbrae Gardens, situated in St. Andrews By The Sea. It is here where Crystal learns the art of preparing the clams she got from the bay.

Chef Haun teaches Crystal how to clean the clams and the ways they can be served. After discovering how versatile clams are to eat, like having a clam bake, steaming them, or even freezing them to make them more tender, Crystal and Chef Haun create a warm, cozy, fun evening of the sunset on a beach and light the firepit to bake the clams.

Episode 18: Eugenia, ON – From Pothead to Pow Wow Tacos

Find out how taking a high school cooking class did much more for this pothead teen than quelling his munchies!

Shawn Addler, son of a Jewish father and Anishinaabe mother, shares his passion for traditional foods like bannock and Indian tacos in his restaurant, The Flying Chestnut Kitchen in Eugenia, Ontario (ON).

Nestled in the rolling hills a few hours north of Toronto, Shawn retrofits a post office into a kitchen. Shawn welcomes Crystal into The Flying Chestnut Kitchen to make the traditional bannock bread. Crystal learns that there are more dishes that make this restaurant a desired stop when travelling north.

Excited to make more, Shawn picks up on the Crystal's cues and suggests they make Indian tacos. (Pow Wow Tacos, which is made from tomato beef mixture of jalapenos spooned onto bannock bread chili sauce and corn kernels topped with shredded lettuce or arugula shredded cheese and sour cream).

Finally, as the day comes to an end, they enjoy a meal surrounded by the beauty of the north.

Episode 19: Vancouver, BC – From Farm to School 

From Greenhouses in the Sky to Urban Farming: a young couple in Vancouver, British Columbia (BC) helps school-aged children foster a relationship with farming in a unique way.

Gray Oron and Llana Labow creators of Fresh Roots, an urban agriculture experiment in Oron’s backyard in Vancouver, invite Crystal to get her hands dirty in their agricultural experiment. Sustainability is essential. Crystal learns about food literacy and how the land we have in our small communities can be used to grow much-needed vegetables. Set in the beautiful province of British Colombia, Vancouver has rich nutrient soil that is perfect for vegetable farming.

Gray and Llana set Crystal up with all the tools needed to plant the seeds of the vegetable crop. She meets up with the elementary school children who are part of the program and finds out how these kids have transformed from not eating vegetables to loving them.

Crystal witnesses the excitement of learning the fruits of their labor. From a small seed to a vegetable from the earth to the market! Gray, Llana, and Crystal make a delectable dish from the vegetables that are harvested

Episode 20: Baie-Saint-Paul, QC – Vive la Poutine

Crystal journeys to the remote and picturesque region of Northern Quebec (QC), where she explores the region's rich dairy traditions that have shaped the area's culinary landscape. Guided by the Labbé family, dedicated dairy farmers and owners for four generations of Laitérie Charlevoix, Crystal immerses herself in the art of cheese-making, discovering the meticulous process behind crafting unique Quebecois cheeses and creating an iconic Canadian dish.

With the rugged beauty of the Quebecois countryside as her backdrop, Crystal dives into the art of cheese-making, learning the meticulous process of transforming fresh milk into delectable cheeses. From curdling and shaping to aging and tasting, she immerses herself in the farm's artisanal cheese production and the fight to keep this dying art alive and thriving. Alongside the Labbé family, she discovers the secrets behind the region's signature cheese varieties, each with its unique flavour and character.

After mastering the cheese-making craft, Crystal's journey takes an indulgent turn as she explores the quintessential Quebecois comfort food: poutine. In the heart of a cozy mountain-side restaurant, she teams up with a local chef to prepare the perfect poutine, starting with the crispy hand-cut fries, squeaky cheese curds, and savoury gravy that define this Canadian classic. It's a mouth-watering experience that combines the farm-to-table goodness of fresh cheese with the indulgent comfort of poutine, showcasing the delicious marriage of tradition and innovation that thrives in Northern Quebec.

The episode concludes with a heartwarming feast where Crystal, the Labbé family, and the local chef come together to savour their creations and celebrate the flavours of the region. It's a testament to the enduring legacy of Quebecois dairy culture and the joy of sharing food that brings communities together, even in the remote corners of this beautiful northern land.

Episode 21: Ottawa, ON – Giving back is Food For Thought

Chef Joe Thottungal, the owner of Coconut Lagoon and Thali in Ottawa, Ontario (ON), is known for his love of South-Indian cuisine. In this heartwarming episode, Crystal has the opportunity to spend time with Chef Joe and learn more about his charitable efforts to combat food insecurity.

Despite being heavily involved in his restaurants, Chef Joe always finds time to give back to the community. Crystal discovers that he cooks and distributes hot meals for low-income families, seniors, and others who are unable to cook for themselves. It's heartwarming to see Chef Joe's dedication to making a positive impact and providing nourishing meals to those in need.

Crystal is in awe of Chef Joe's kitchen, which is designed with careful thought and attention to detail. The abundance of food and spices awaken her taste buds and ignite her curiosity. She can't help but be captivated by the magic that happens in this culinary space. Chef Joe plans a wonderful dish for them to make together, and as Crystal puts her hands on the tools, she can't help but think about the origins of these dishes, particularly those from Chef Joe's home state of Kerala in India. Kerala, located on the Malabar coast, is known for its seafood, coconuts, and world-renowned spices. The ever-changing dinner menu at Chef Joe's restaurants showcases innovative Indian dishes using seasonal ingredients from local producers.

Crystal is treated to a chef's tasting menu with wine pairings, which has become a regular feature at the restaurant. To further enrich Crystal's taste for Indian cuisine, Chef Joe shares some of his best recipes from his award-winning cookbook, Coconut Lagoon. This cookbook, which won gold in the regional/cultural category at the Taste Canada Awards, is a treasure trove of culinary inspiration. Crystal concludes her time with Chef Joe at Coconut Lagoon, indulging in delectable southern Indian cuisine and savoring a fine local wine. It's a truly memorable experience that highlights the flavors and traditions of South-Indian cuisine.