With increases in food costs in recent years and the desire to eat healthier, canning foods to preserve them is a topic of interest for Canadians. People want to understand what is in the food they eat and where their food comes from. This podcast explores the topic of canning and the safety and science behind it as well as best practices for making canning at home a safe and successful experience. Connor Flynn and Martha Rogers, both Certified Master Food Preservers, provide their input to help develop knowledge, skills and confidence to safely preserve foods at home.

Host Clinton Monchuk

Clinton Monchuk grew up on a mixed dairy, beef and grain family farm outside of Lanigan, Saskatchewan. He received his Bachelor’s of Science in Agriculture majoring in Agricultural Economics from the University of Saskatchewan and Masters of Business Administration in Agriculture from the University of Guelph. Clinton has enjoyed numerous roles across Canada, the United States and Mexico as a researcher, educator, manager, economist and director of trade policy.
In 2016, Clinton accepted the role of Executive Director with Farm & Food Care Saskatchewan to promote farming and ranching to consumers. Clinton understands the value of increasing public trust in agriculture and actively promotes engagement between the agriculture industry and consumers.
Clinton, Laura and their children Jackson and Katelyn, are active partners on their family grain and layer farm in Saskatchewan and cattle ranch in Oklahoma.

Guest: Chef Connor Flynn
Connor Flynn is a Red Seal-endorsed chef and experienced High School Educator. His culinary journey has led him to explore various roles, including cheesemaker, bread baker, and most recently, a Certified Master Food Preserver (Cornell), showcasing his passion for food preservation. With over twenty years of experience in the food industry, Connor's deep love for educating others about food is the driving force behind his career.

Guest: Dr. Martha Rogers
Dr. Martha Rogers is a retired university professor in Health with a lengthy career as researcher, teacher, and academic leader. In 2018 she became one of Canada’s few Certified Master Food Preservers (Cornell) pursuing a lifelong passion for food preservation. She is committed to helping people develop the knowledge, skills, and confidence they need to safely preserve food at home. She has designed and facilitated many food preservation workshops, is author of a bi-weekly newspaper column called “Worth Preserving”, and owner of The Valley Preservery in Kimberley Ontario.

Resources:
Fresh preserving
Bernardin
National Centre for Home Food Preservation
Healthy Canning
University of Georgia Extension, So Easy to Preserve

Episode Credits: Research and writing by Dorothy Long and Penny Eaton, Produced and edited by Angela Larson, Music by Andy Ellison-Track title: Gravel Road

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Canadians have continued to move further and further away from food production. We can see this in our expanding urban centers and less individuals growing the food we consume. This has led to more discussions about consuming food that is more sustainable. Not only sustainable environmentally, but also economically and socially. The Global Institute for Food Security (GIFS) at the University of Saskatchewan, was tasked in 2022 with understanding agriculture’s contributions to improved sustainable outcomes. As a part of this, GIFS has examined the carbon footprint of agricultural production in Saskatchewan and Canada and compared that to other producers across the globe. Dr. Steve Webb, who is the CEO of the Global Institute for Food Security in Saskatoon SK walks through how we’re doing growing cereals, pulses and oilseeds based on the latest research.

Host: Clinton Monchuk
Clinton Monchuk grew up on a mixed dairy, beef and grain family farm outside of Lanigan, Saskatchewan. He received his Bachelor’s of Science in Agriculture majoring in Agricultural Economics from the University of Saskatchewan and Masters of Business Administration in Agriculture from the University of Guelph. Clinton has enjoyed numerous roles across Canada, the United States and Mexico as a researcher, educator, manager, economist and director of trade policy.

In 2016, Clinton accepted the role of Executive Director with Farm & Food Care Saskatchewan to promote farming and ranching to consumers. Clinton understands the value of increasing public trust in agriculture and actively promotes engagement between the agriculture industry and consumers.

Clinton, Laura and their children Jackson and Katelyn, are active partners on their family grain and layer farm in Saskatchewan and cattle ranch in Oklahoma.

Guest: Dr. Steven Webb
Steven joined the Global Institute for Food Security (GIFS) as Chief Executive Officer in 2019, following a 23-year career with Corteva Agriscience (formerly Dow AgroSciences) in Indiana, United States. His most recent role at Corteva was Research and Development Director of External Technology, where he led many research collaborations with private sector companies, research institutes and universities around the world.
Steven earned a PhD in immunochemistry (1998), a Master’s degree in biochemistry (1992) and a Bachelor of Science degree in microbiology (1990) from the University of Guelph, Ontario.

About the Global Institute for Food Security

The Global Institute for Food Security (GIFS) works with partners to discover, develop and deliver innovative solutions for the production of globally sustainable food. Founded by Nutrien, the Government of Saskatchewan and the University of Saskatchewan (USask), GIFS is agriculture’s innovation catalyst, connecting the agri-food ecosystem, advancing innovation and bridging the gap to commercialization to deliver resilient and sustainable food security for all stakeholders. Learn more about GIFS at gifs.ca

Resources:
GIFS Carbon Life Cycle Analysis
How Carbon Farming is Helping Fight Climate Change
How is Wheat Grown in Canada?

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Eggs are an excellent source of high-quality protein. In Canada, when we go to the grocery store there are so many different egg options available. We get a choice when it comes to egg size, egg colour, eggs based on different housing system, certified organic eggs, eggs enriched with Omega 3 or enriched with Vitamin D. In today's podcast, we will break down the different options available and talk about egg nutrition with Registered Dietitian Rosie Schwartz.

Host: Clinton Monchuk
Clinton Monchuk grew up on a mixed dairy, beef and grain family farm outside of Lanigan, Saskatchewan. He received his Bachelors of Science in Agriculture majoring in Agricultural Economics from the University of Saskatchewan and Masters of Business Administration in Agriculture from the University of Guelph. Clinton has enjoyed numerous roles across Canada, the United States and Mexico as a researcher, educator, manager, economist and director of trade policy.

In 2016 Clinton accepted the role of Executive Director with Farm & Food Care Saskatchewan to promote farming and ranching to consumers. Clinton understands the value of increasing public trust in agriculture and actively promotes engagement between the agriculture industry and consumers.

Clinton, Laura and their children Jackson and Katelyn, continue to be active partners on their family grain and layer farm in Saskatchewan and cattle ranch in Oklahoma.

Guest: Rosie Schwartz
Rosie Schwartz is a consulting dietitian and an award-winning nutrition writer and author. Both in her private nutrition counseling practice and her extensive work with the media, translating the science of nutrition into healthy and delicious fare has been her focus. Her quest is to help Canadians become enlightened eaters by focusing on what they should eat, not what they should cut out.

Resources:
Egg options at the grocery store
Protein for Breakfast
Protein on your plate

Episode Credits: Research and writing by Dorothy Long and Penny Eaton, Produced and edited by Angela Larson, Music by Andy Ellison-Track title: Gravel Road

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