This episode ends season one of Making a Meal of It on a sweet note, but also a savoury one, as well as a lofty (but reasonable) proposition for using pudding as an icon for systemic change. Conversations with food scientist Richard Hartel and saucissier-philosopher Nick Amberg show that the proof of the pudding is not just in the eating, but also in a whole series of steps both before and after. Maxime and David ponder the pleasure of nostalgia during ‘Stick This in Your Mouth!’, and the episode concludes with questions proposed by past Food Questionnaire respondents.

Guests:

Dr. Richard Hartel is a professor of Food Engineering with the Department of Food Science at the University of Wisconsin-Madison. His research focuses on phase transitions in foods, primarily sugar confections, chocolate, and ice cream, and he teaches courses in manufacturing and preservation, as well as candy science. His book, Food Bites: The Science of the Foods We Eat, is a lively read about everything from skunky beer to marshmallow peeps.

Nick Amberg is a CÉGEP instructor, food maker, photographer, improviser, and self-trained charcutier. He is also a maker of connections, a process idealist, and an excellent host.

Host/Producer: David Szanto

Music: Story Mode

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Mushrooms are the magical focus of this episode, though we only just touch the tip of their mycelial majesty. Conversations with entrepreneurs Nanae Watabe and Judith Noel Gagnon bridge the worlds of foraging, restaurants, humans, and mycelia, while Maxime and David taste two fungal flavours during ‘Stick This in Your Mouth’. Closing things off is the Food Questionnaire with artist and food scholar, Annika Walsh.

Guests:

Nanae Watabe is a Japanese and Mexican mushroom enthusiast, spreading fungi to the culinary-minded people of Mexico City. She is fluent in the languages and flavors of Mexico, Japan, and Italy, and has been involved in such food-related projects as managing a ranch and owning a sushi burrito stand. Her book, Estado de Hongos, reflects on and describes all things mushroom-y.

Judith Noel Gagnon is a biologist and co-owner of the Mycoboutique in Montreal, Québec, the “general store of mushrooms.” The shop offers dried mushrooms, mushroom-growing kits, mushroom excursions, and hundreds of other products from art to books to fermentation equipment.

Annika Walsh is a master student in Integrated Studies in Land and Food Systems at the University of British Columbia in Vancouver. A transdisciplinary artist who was born in Chuzhou, China and adopted at 11 months of age by her family in Canada, Annika works with a wide variety of ingredients, materials, and collaborators to form her conceptual pieces.

Also mentioned:

• le Cercle des mycologues de Montréal (the Montreal Mycological Society)
• Anna Tsing’s article, “Unruly Edges: Mushrooms as Companion Species”

Host/Producer: David Szanto

Music: Story Mode

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This episode is all fish, fishing, and fisheries, including the fluid and dynamic ways that things change when water and humans meet. Conversations with fisheries researcher Kristen Lowitt and pisciculture entrepreneur Nicolas Paquin net out with a hefty catch of ideas about relationships, livelihoods, ecosystems, and innovation. For the fish edition of ‘Stick This in Your Mouth’, Maxime and David peel the metallic lid off a couple of cans of fish, and we close with art-scientist Christy Spackman’s responses to the Food Questionnaire.

Guests:

Kristen Lowitt is a settler scholar working in the School of Environmental Studies at Queen’s University in Kingston, on the traditional territories of the Haudenosaunee and Anishinaabek. She grew up near the Great Lakes and recently returned to the region after many years in Atlantic Canada.

Nicolas Paquin is the co-founder and operator of Opercule, an urban fish farm in central Montreal, and part of the Centrale Agricole, a cooperative of agrifood producers and actors working to develop businesses within a circular economy.

Christy Spackman is an assistant professor at Arizona State University, where she runs the Sensory Labor(atory), a research-creation collective exploring how to disrupt the status quo of how institutions and infrastructures make sense of sensing. Her recent book, The Taste of Water, which explores the increasing erasure of tastes from drinking water over the 20th century.

Also mentioned:

• Opercule’s Instagram
• the documentary “Lake Superior, Our Helper” and its distributor, Collective Eye Films
• more about Batchewana First Nation
• ‘Emergent Aliens’: On Salmon, Nature, and Their Enactment by Marianne Lien and John Law

Host/Producer: David Szanto

Music: Story Mode

@makingamealpodcast

makingamealofit.com