#73 Ignacio Nicknamed Nacho
Food Non-Fiction
This Food Non-Fiction episode tells the incredible true story of nachos. This snack was created by and named after Ignacio Anaya who's nickname was Nacho.
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#72 When Impossible Burgers Became Possible
Food Non-Fiction
This Food Non-Fiction episode tells the incredible true story of meat alternatives. We talk about the early history of meat alternatives and then we talk to the Impossible Foods team to understand how this modern meat alternative was created.
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#71 Pass the Tofurky
Food Non-Fiction
This is an in-depth interview with the wonderful person who created Tofurky. Seth Tibbott founded Turtle Island Foods which is still a family owned company today.
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#70 Craft Beer Beginnings
Food Non-Fiction
This is the story of the beginnings of craft beer. We tell you how this "craft beer" concept emerged. In this episode, we interviewed John Holl - a beer expert and journalist, Renee DeLuca - the daughter of the craft beer pioneer Jack McAuliffe, and professor Michael Lewis who has taught brewing for decades.
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#69 The Oreo Story
Food Non-Fiction
This is the story of where Oreo came from, how it got its name, and who designed the cookie.
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#68 Kombucha: The Tea of Immortality
Food Non-Fiction
Kombucha has been referred to as the tea of immortality. So where did it come from and what are the actual health benefits? In this episode, we talk to the experts to learn about the history and the process of brewing kombucha.
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#67 Nutella Since Napoleon
Food Non-Fiction
In this Food Non-Fiction podcast episode, we talk about the origins of Nutella - starting from when cocoa met hazelnut!
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#66 The Monastery Breweries
Food Non-Fiction
In this Food Non-Fiction podcast episode, we talk to one of the authors of Trappist Beer Travels. Caroline Wallace and her two co-authors visited the 11 Trappist monastery breweries, learning the stories and history behind each of these breweries. Here is a link to the book website for
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#65 And This Led to Corn Flakes
Food Non-Fiction
Lots of people know the story of how cornflakes were created - this is the story of why. Thank You To Our Interviewee: Dr. Brian Wilson Thank You To Looperman Artists: Melody 126 Beats by Purge Ambellient by Danke Edm pluck for intro by capostipite Edm synth for verse by capostipite
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#64 How Fondue Became Popular
Food Non-Fiction
This is the origin story of fondue and how it became a popular dish. Thank You To Our Interviewee: Belinda Hulin Thank You To Looperman Artists: Poppy Acoustic (parts 1, 2, and 3) by BradoSanz Edm pluck_for_intro by capostipite EDM Trap Perc Melody by 7venth12
info_outlineThis is the first Food Non-Fiction episode of 2016, so we are going to talk about food trends. This episode will cover how to spot food trends, how to track food trends and what food trends we can expect in 2016.
Using the New York Times' Chronicle tool, writer Neil Irwin came up with the Fried Calamari Index to track food trends by looking at the frequency at which the NYT mentioned various foods.
Culinary trendologist, Christine Couvelier, forecasts food trends by going to food shows around the world, talking to chefs, visiting grocery stores/gourmet retail stores, and looking at food magazines.
Christine says that food trends start at industry food shows around the world where food companies show their new food ideas. Some ideas are adopted in restaurant menus and the successful flavours then become available in specialty stores and magazines. From there, certain foods make it to grocery stores, thus becoming widespread and easily available to the average consumer. This is the path that balsamic vinegar has taken and this item is now commonplace in kitchens.
In 2016, we can expect to see the flavour combination of sweet and heat. We can also expect new flavours of hummus, as well as vegetable yogurts. Continuing on from 2015, vegetables will be more and more central to dishes. Rather than simply being the healthy option or a garnish, vegetables will be used in enticing new ways - grilled, charred, roasted and smoked.
2016 has been deemed the International Year of Pulses by the United Nations Food and Agriculture Organization, so we'll be encouraged to use pulses like chick peas, beans and lentils.
Thank you to our fascinating interviewees:
Christine Couvelier of the Culinary Concierge
Dr. Sylvain Charlebois of the University of Guelph
Special thanks to the musician, truekey, for writing music for Food Non-Fiction: