A bluebird thaw turned blizzard overnight, and that whiplash becomes a guide to living smarter in winter. We start at the wood pile—why ironwood carries the night, how to plan heat days ahead, and where all that ash can actually help your yard and icy trails. Then the road widens: a check-in from Alberta where plus-four feels like spring, crews gear up for 24-hour shifts repairing Calgary’s aging water mains, and confined space training gets real about oxygen, shoring, and staying sharp when the job is tight and cold.

The conversation threads health through every scene. Night shift routines and vitamin D, a true story about an axe rebound and scalp cut that doubles as a field lesson, and a chaga tea testimonial from a 233-time blood donor who saw blood pressure stabilize. From the shop to the backwoods, preparation beats bravado. We carry that mindset into Red Deer’s hospital expansion—tower cranes, frozen ground, and a province booming as people chase affordable housing—and into energy talk that actually touches the ground: wind turbine realities, bird-safe blade speeds, and why hydrogen timelines hinge on infrastructure and buyers being ready, not hype.

The final turn is the biggest: Garrett is engaged, planning a move back to Ontario, and expecting a baby. That news resets priorities and trip planning alike—choosing the Hearst route over the Soo when lake-effect snow threatens, timing a March drive for safer weather, juggling pets and family health. Through every turn, one truth holds: family first, conditions-aware, and community strong. Hit play for winter-smart strategies, jobsite safety you can use, and a reminder of what warmth really means when the wind picks up. If this resonated, follow the show, share it with a friend, and leave a quick review—it helps more people find their way under the canopy.

Winter doesn’t stop a ripe tomato anymore. We sit down with Richard Lee, Executive Director of the Ontario Greenhouse Vegetable Growers, to unpack how controlled environment agriculture is rewriting the rules on local food, energy use, and year-round supply. From Leamington’s vast glass acreage to the algorithms that decide when lights switch on, we trace the systems that keep cucumbers, peppers, and lettuce thriving when the thermometer says otherwise.

Richard breaks down the economics and engineering: why energy and labor dominate costs, how double energy curtains and heat reclamation lower the load, and how light abatement keeps night skies dark while plants get what they need. We explore the limits of latitude—how yields can drop just an hour north—and why that pushes investment into supplemental lighting and smarter controls. Then we widen the lens to remote communities where a head of lettuce can travel by ice road. Vertical and container farms emerge as practical solutions, especially as new energy options become realistic, bringing fresh produce, skills, and food sovereignty closer to home.

We also dig into crop diversification, from the rise of greenhouse lettuce to the promise and setbacks of strawberries. Precision agriculture takes center stage: closed-loop irrigation, substrate growing on rockwool or coco, and sensor networks that alert growers in real time. It’s a portrait of modern agriculture that blends sustainability with scale, aiming to replace imports with Ontario-grown food that’s consistent, clean, and close.

Curious how this technology could serve your community—or your kitchen? Hit play, subscribe, and share this episode with someone who thinks fresh vegetables can’t be local in February. And if you enjoyed the show, leave a review to help more listeners find us.

Looking for a better loaf and a calmer life? We start with snow, dogs, and learning to heat a home on wood—choosing species, managing airflow, taming coals, and moving heat through a mid-century bungalow—then step into the bake room with Edmonton’s Bonjour Bakery owner, Yvan Chartrand, for a masterclass on real bread. Yvan’s journey runs from Montreal to rural Hokkaido and back to the prairies, carrying lessons on heritage grains, stone milling, and the slow magic of fermentation.

Yvan breaks down what sourdough truly means in Canada—no shortcuts, no vinegar masquerading as time—just flour, water, and a 45‑year‑old starter nurtured daily. We unpack gluten in plain language, why rye yields dense, slice-thin loaves, and how real pumpernickel bakes for hours to avoid a burnt crust and raw core. He contrasts one-hour industrial processes full of conditioners and preservatives with three-day fermentation that naturally preserves, deepens flavour, and can support a lower glycemic response. We also demystify “whole wheat” labeling, explore ancient vs heritage vs modern wheats, and show how in-house stone milling preserves aroma and nutrition.

If you bake at home, you’ll love Yvan’s “three secrets” of bread—temperature, temperature, and temperature—and how season, flour storage, water temp, and mixer friction change everything from dough development to crumb. Along the way, we keep returning to a shared theme: patience and process matter. Whether you’re tending a fire, sled-hauling wood with the dogs, or feeding a starter, the reward is real—clean heat, clean bread, and a clearer head.

Subscribe for more conversations that connect outdoor craft, food, and well-being. If this sparks an idea—or a craving—share the episode, leave a review, and tell us your go-to loaf so we can bake up more of what you love.

A cup of tea can tell you where it grew, how it was harvested, and even what the weather felt like—and John has spent 43 years learning that language. From Tetley’s legendary training to global trading desks and UN projects, he walks us through the real mechanics of quality: why the top two leaves and a bud matter, how insects trigger flavor by provoking plant defenses, and how high-altitude stress in places like Sri Lanka and Darjeeling creates brighter, more layered cups.

We dig into the details that change your daily brew. John explains why soil acidity, drainage, and microflora drive healthy roots, how intercropping legumes boosts nitrogen without burn, and why old bushes clinging to rock can taste astonishingly pure. We challenge the myth that teabags are “bad tea,” unpacking CTC vs orthodox processing, oxidation, and particle size. Then we tackle the big headline: microplastics in teabags. What materials are actually used today? How do PLA and modern paper mills change the equation? The answer is more nuanced—and much less scary—than the viral posts suggest.

Beyond the science, we talk value and ethics. John shares his work in Pakistan, where massive tea imports strain foreign currency. By planting tea on marginal slopes and keeping packaging and distribution closer to farms, communities can keep more margin at origin. We finish with practical takeaways: a sleep-friendly blend ratio (valerian, chamomile, spearmint) that tastes good, not just “good for you,” and circulatory-support pairings like rooibos with hibiscus that also play nicely with chaga. If you care about flavor, truth over hype, and supporting growers while you sip, you’ll find plenty to bring to your next kettle boil.

Enjoyed this conversation? Follow the show, share it with a tea-loving friend, and leave a quick review to help more listeners discover us.

Ever wonder why your poinsettia crashes by New Year’s while your neighbour’s looks flawless into January? We sit down with greenhouse manager Adrian Lee to demystify holiday plants and real Christmas trees with clear, field-tested advice you can use today. From watering routines that actually work to placement tips that prevent stress and leaf drop, this is a practical guide to keeping festive greens alive and beautiful.

Adrian breaks down the quirks of classic Christmas plants: how poinsettias colour up after a darker rest period and why they hate soggy foil sleeves; the simple feeding schedule that coaxes Christmas cactus into reliable blooms; and the difference between moisture lovers like frosty fern and rot-prone bulbs like cyclamen. We also explore small but mighty evergreens such as lemon cypress, plus rosemary and lavender trimmed into miniature trees for scent, cooking, and calmer sleep. Looking to build a mixed planter? Learn how to water each species on its own terms without drowning the rest.

If a real tree anchors your season, you’ll get a straightforward care playbook: make a fresh base cut, keep the stand topped up, consider cooler room temps, and mist to slow needle loss. We even talk about oxygenating water and whether brown sugar does anything meaningful. For gardeners dreaming ahead, Adrian explains compact ornamentals for small lots, grafted apple trees with staggered ripening, and pollination basics. We wrap with kitchen garden tips like pruning bay to encourage branching and sustainable leaf harvests.

Ever wondered how a galaxy ends up inside a marble? We kick off with winter wisdom—how to shovel so the plow doesn’t bury your driveway, why raccoons can’t raid tipped‑over bins, and a simple wood‑heat trick that moves warmth to every room—then shift into the firelit world of borosilicate glass with artist Trevor Logan.

Trevor breaks down glass at the atomic level in language anyone can follow: the differences between soda‑lime and borosilicate, why lab glass resists thermal shock, and how sourcing pure silica sand shapes clarity. He walks us through his signature “space marbles,” shaving a pure silver coin, fuming vapor onto clear glass, and sculpting spiral galaxies with tungsten tools before backing them in deep black and annealing overnight at 1050 degrees. We compare soft‑glass crucible work to torch‑based lampworking, visit the culture of marble shows, and map the life cycle of glass from color‑sorted bottles to California’s famed Glass Beach.

The conversation turns heartfelt with memorial ash pieces—small pendants and marbles that suspend a loved one’s ashes in glass with remarkable clarity, often using only an eighth of a teaspoon. Trevor shares options, pricing, and stories of families combining ashes or choosing suncatchers and shelf‑ready keepsakes instead of urns. We round it out with his second maker lane: 3D printing photo reliefs in PLA derived from corn sugars, using techniques like HueForge to turn wedding portraits, fish trophies, and family moments into luminous, backlit art. Along the way we highlight practical winter gear tips, all‑wheel drive vs four‑wheel drive in slick corners, and where to explore Trevor’s work online.

If you love craft, science, and stories you can hold, this one’s for you. Follow and share the show, leave a rating or review, and tell us: what memory would you preserve in glass?

What if great pet care started with fewer defaults and more decisions? We sit down with holistic veterinarian Dr. Sasan Hyatt to rethink parasite control, vaccination schedules, and daily nutrition with a clear focus on resilience over routine. Instead of chasing problems with stronger chemicals, we look at how whole-food diets, targeted testing, and simple environmental changes reduce risk and improve quality of life.

We dive into the realities of ticks, fleas, and Lyme disease and why a healthy, less “attractive” host matters. Dr. Hyatt lays out practical, lower-toxicity layers for prevention: safe garlic dosing by weight, nettle and spirulina blends, ultrasonic and ceramic tick collars, and when a short course of selamectin makes sense for fleas. On Lyme, we separate positive tests from actual illness, discuss immune-supportive strategies, and explore teasel root’s potential while calling for more veterinary data. For heartworm, we prioritize annual blood screening and early detection over blanket prophylaxis.

Vaccines get a measured approach. Rabies protection is non-negotiable, but titers can document lasting immunity and help avoid over-vaccination that may fuel allergies and autoimmune issues. We also talk candidly about emerging mRNA-based pet vaccines and why asking for traditional formulations is wise until questions are settled. From there, we zoom out to the home: filtered water over tap, modified citrus pectin (PectaSol) to bind glyphosate, low-residue detergents, double rinses, bedding hygiene, and how a quick baking-soda first pass can stop skunk oils from setting in. For mobility and pain, osteopathy, chiropractic, and rehab often succeed where sedating drugs fall short.

This is a compassionate, evidence-forward blueprint for pet parents who want their animals to thrive without unnecessary exposure. You’ll leave with concrete steps: upgrade the bowl with cooked or raw whole foods and mushrooms like shiitake and chaga, use smart, layered parasite defenses, test before you boost, and make home a cleaner, calmer ecosystem. If this conversation helped you see pet health differently, follow the show, share it with a friend, and leave a quick review to help more owners find it.

Walk a 200-year-old market with us and meet the people who turn fields, hives, herds, and ovens into food that actually lasts and tastes like home. This is a guided tour of the Peterborough Farmers’ Market, where stories of craft and community sit behind every jar, loaf, and bundle of greens.

We start with why local often means smarter value: lettuce that keeps five weeks, Brussels sprouts that last longer on the stalk, and produce picked midweek and sold on Saturday for maximum freshness. From there, we stop by a second-generation beekeeper for raw and pasteurized honey, beeswax candles, and a primer on basswood’s citrusy honey versus buckwheat’s molasses-like depth. An emu farmer shares how emu oil supports sore joints and skin, and a small-batch cheesemaker walks us through curds, flavoured cheddars, and bold 10-year wheels made by hand.

Textiles take center stage with alpaca fiber: how grading works, why alpaca socks wick and warm without itch, and how felted dryer balls cut static and drying time without chemicals. We taste our way through deep-fried pierogies in classic potato cheese, roasted cabbage and onion, and truffle-parmesan, then explore dedicated gluten-free baking—from pies and loaves to freezer-ready lasagna. Microgreens growers harvest live for you at the stall, offering sunflower, radish, broccoli, and mixes that elevate salads, wraps, burgers, and soups with serious nutrients and shelf life. Even pets get a seat at the table with single-ingredient dehydrated treats like beef lung, tendons, and chicken feet sourced from inspected farms.

Along the way, we highlight how markets launch businesses, build trust, and keep dollars close to home. You hear the practical tips—how to store stalk sprouts, how to pair maple-infused cheddars, how to use microgreens beyond salads—and the bigger takeaway: buying local isn’t a luxury; it’s a resilient, flavorful way to eat and live.