166: How Daily Bread is Tackling Toronto's Food Insecurity Crisis with Mike Greenberg
Release Date: 01/27/2026
170: Ingredients for Building a Community Through a Cottage Bakery with Teresa Finney
AnthroDish
What does it take to make the most out of the internet when you’re building a micro or cottage bakery? My guest today, Teresa Finney, is here to explore this through her journey building At Heart Panadería. Teresa is a pastry chef and writer from the Bay Area in California, with family roots in Guadalajara, Mexico. Now based in Atlanta, Georgia, she runs At Heart Panadería, a contemporary Mexican bakery. She is also the author of Panadería: A Cookbook Zine, which contains five thoughtfully crafted original recipes from her cottage bakery. In today’s discussion, we explore how...
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169: Do Food Justice Movements Understand Community Needs? with Dr. Hanna Garth
AnthroDish
My guest this week, Dr. Hanna Garth, is here to speak to how food justice movements are affected by long-term misconceptions and assumptions about the communities they work with. Hanna is a sociocultural and medical anthropologist, and Assistant Professor of Anthropology at Princeton University, who studies food access and the global food system. Drawing on 15 years of research on the food justice movement in South Central Los Angeles, her second book is out now with the University of California Press. In today’s conversation, we’re discussing some of the central themes in her...
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168: What is the Relationship Between Nutrition and Intuition? with Stephanie Voytek
AnthroDish
My guest this week, Stephanie Voytek, is a registered dietician here to walk through some of the key issues around nutrition and anxiety in our current social media landscape. She has with a range of experience working in the field of nutrition, from providing education to the community through food access programs, working in the fields and kitchens on farms, and counseling folks with eating disorders. Her range of work experience allows her to understand people, and find the entry point for nutrition-related behavior change in each community and individual. Her work emphasizes pleasure as...
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167: Rethinking Cultural Food Security in UK School Systems with Sarah Oresnik
AnthroDish
My guest today, Sarah Oresnik, is a PhD candidate in the Department of Anthropology at McMaster University. Their research interests centre around food insecurity and its impact on our health and wellbeing. Within their PhD, their focus is on how youth navigate food insecurity, looking at youth experiences in Southampton, UK. Sarah grew up in the kitchen learning recipes from their parents and grandparents, which has translated to their continued investigations and reflections on their own food environment. In our conversation, Sarah shares about their current research working with...
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166: How Daily Bread is Tackling Toronto's Food Insecurity Crisis with Mike Greenberg
AnthroDish
Here in Canada, we have a food security crisis—and a cost-of-living crisis. While there are many, many factors that are shaping this continued issue across the country, one of the challenges of navigating food insecurity here is that we rely primarily on non-profit food banks to support those in need. One non-profit food organization in Toronto, Daily Bread, is on a mission to eliminate food insecurity and advocate for solutions to end poverty. Daily Bread prepares over 250,000 meals annually, including more than 43,000 heat-and-eat meals delivered through the Red Cross Mobile Food bank to...
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165: Terroir, Taste, and Wine Pairing for the People with Cha McCoy
AnthroDish
To kickstart the second half of AnthroDish season 10, we’re shifting to a topic I generally feel very intimidated by: wine. But, as my guest Cha McCoy reveals this week, there is a lot to unearth in making sense of why wine feels intimidating or harder to access. Cha is an entrepreneur, educator, and event producer. As a certified sommelier, she developed The Communion, a wine dinner series that offers an inviting, accessible approach to gathering and enjoying wine. This experience inspired her to open her first brick-and-mortar store, The Communion Wine & Spirits. Today, Cha talks...
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164: Embracing Seasonality in Edomae-Style Sushi with Chef Cheng Lin
AnthroDish
Edomae sushi is an Edo style of sushi making that underscores marinating, curing, and aging techniques. Within that, there is one chef, Cheng Lin, standing out for his attention not only to these techniques, but bringing an emphasis on seasonality and sourcing of ingredients. Born and raised in Fujian, China, chef Cheng Lin began his culinary career in 1997 when he moved to New York City and worked in restaurants such as Hatsuhana, Sushi Seki, and Blue Ribbon. Continuously looking to refine his skills at trailblazing culinary concepts, he eventually joined Chef Masa Ito and Kevin Kim at...
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163: How Community Supported Fisheries Promote Sustainable Seafood with Sonia Strobel
AnthroDish
My guest today, Sonia Strobel, is here to explore the idea of community-supported fisheries. Sonia is co-founder and CEO of Skipper Otto, a Community Supported Fishery based in Vancouver, BC, Canada. Through her innovative, sustainable seafood subscription model, members pre-purchase a share in the catch before the fishing season. This unique partnership between fishers and consumers guarantees harvesters a fair price for their catch, protects a traditional way of life in BC’s coastal and Indigenous fishing communities, and disrupts a seafood system fraught with social and environmental...
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162: Behind the Rise of Non-Alcoholic Drinks with Ren Navarro
AnthroDish
Why are we seeing such a boom in non-alcoholic drink options, and how do they stand out from wellness beverages as their own specific category? I invited my dear friend Ren Navarro back to AnthroDish to explore these trends in the beverage industry. Ren is a culture consultant, drinks expert, and founder of B. Diversity Group. With over 20 years of experience in corporate management and over a dozen years in the beer industry, she’s helped everyone from family-run breweries to multinational brands build spaces people want to be a part of. What started as honest conversations over...
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161: Are Our Fridges Designed for Food Waste? with Emma Atkins
AnthroDish
My guest this week, Emma Atkins, is here to explore the role that refrigeration has played in our food waste. Emma is a PhD researcher at the University of Bristol in the UK. Her research looks at how fridges influence food waste, whether through design or its place in a food system geared towards overconsumption. She has a background in policy and advocacy, and recently wrote two reports tackling policy solutions for food waste and quality of food donations with Foodrise, which is a UK and EU-based NGO. Her website Food Waste Stories features articles about food waste in art, culture, policy,...
info_outlineHere in Canada, we have a food security crisis—and a cost-of-living crisis. While there are many, many factors that are shaping this continued issue across the country, one of the challenges of navigating food insecurity here is that we rely primarily on non-profit food banks to support those in need. One non-profit food organization in Toronto, Daily Bread, is on a mission to eliminate food insecurity and advocate for solutions to end poverty. Daily Bread prepares over 250,000 meals annually, including more than 43,000 heat-and-eat meals delivered through the Red Cross Mobile Food bank to individuals facing barriers like mobility challenges, inadequate housing, or mental health conditions that make traditional food access difficult.
In 2024, Toronto food bank visits hit an all time high of 4.1 million, and Toronto declared a state of emergency about food insecurity. In response, Daily Bread has seen their visits increase, with their Food Services Manager Michael Greenberg overseeing a kitchen that produced more than 270,000 meals between 2024-2025. Mike is on the show today to speak about the work he and his team do at Daily Bread to ensure that their food bank kitchen can logistically maintain itself with such high demands, the nutritional and social impact of food insecurity for clients who cannot prepare their own meals, and the vital role food banks play in advancing equity and dignity in food access.
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