1. The Good Food Revolution Supertaster Project

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    In the Spring of 2011 Good Food Revolution embarked upon a video project that would take almost three years to come to fruition. After filming well over 1,000 test subjects being pressured/coerced into placing a PTC strip upon their trepidatious tongues, this project was unceremoniously shelved due to its Sisyphean nature (simply crediting everyone correctly would have been a full time job in itself) and, to be quite frank, both of us at Good Food Revolution were both sick fed up of the whole thing. Imagine attempting to explain, in layperson's terms, what you were up to in asking so many people, many of them complete strangers, to place a strange paper strip on their moistened tongues. And then multiply this minute-long summation by around 1,300. In hindsight what is truly astounding is that only three individuals refused to comply with our ask... Despite some lovely media attention courtesy of Leanna Delap for the Toronto Star, the project had grown out of control and so was quietly filed away. Fast forward to February of 2014... We recently stumbled across all of the archived footage and realised that it was actually terrific fun. It was time to revisit the Supertaster project again in a lighthearted manner. Even just to see how we all looked back then was fun in itself, and watching the varying reactions to the reagent across the course of the 45 minute piece is an almost hypnotic experience. With contributions from Jancis Robinson MW, Chef John Placko, Prof. Gary Pickering PhD, Barb Stuckey, and Jennifer McLagan concerning the legitimacy and the science behind the study, the piece is over 45 minutes long, and our first Good Food Revolution Feature Documentary. It is essential to note here that the term "supertaster" is quite the misnomer, seeing as an individual's sensitivity to PTC (Phenylthiocarbamide) bears little or no relation to their ability to taste, as is demonstrated in our exhaustive study. www.goodfoodrevolution.com

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    • The Good Food Revolution Supertaster Project

      45:51

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      216 Plays / / 0 Comments

      In the Spring of 2011 Good Food Revolution embarked upon a video project that would take almost three years to come to fruition. After filming well over 1,000 test subjects being pressured/coerced into placing a PTC strip upon their trepidatious tongues, this project was unceremoniously shelved due to its Sisyphean nature (simply crediting everyone correctly would have been a full time job in itself) and, to be quite frank, both of us at Good Food Revolution were both sick fed up of the whole thing. Imagine attempting to explain, in layperson's terms, what you were up to in asking so many people, many of them complete strangers, to place a strange paper strip on their moistened tongues. And then multiply this minute-long summation by around 1,300. In hindsight what is truly astounding is that only three individuals refused to comply with our ask... Despite some lovely media attention courtesy of Leanna Delap for the Toronto Star, the project had grown out of control and so was quietly filed away. Fast forward to February of 2014... We recently stumbled across all of the archived footage and realised that it was actually terrific fun. It was time to revisit the Supertaster project again in a lighthearted manner. Even just to see how we all looked back then was fun in itself, and watching the varying reactions to the reagent across the course of the 45 minute piece is an almost hypnotic experience. With contributions from Jancis Robinson MW, Chef John Placko, Prof. Gary Pickering PhD, Barb Stuckey, and Jennifer McLagan concerning the legitimacy and the science behind the study, the piece is over 45 minutes long, and our first Good Food Revolution Feature Documentary. It is essential to note here that the term "supertaster" is quite the misnomer, seeing as an individual's sensitivity to PTC (Phenylthiocarbamide) bears little or no relation to their ability to taste, as is demonstrated in our exhaustive study. www.goodfoodrevolution.com

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      • The Good Food Revolution Supertaster Project

        45:51

        from GoodFoodRevolution / Added

        201 Plays / / 1 Comment

        In the Spring of 2011 Good Food Revolution embarked upon a video project that would take almost three years to come to fruition. After filming well over 1,000 test subjects being pressured/coerced into placing a PTC strip upon their trepidatious tongues, this project was unceremoniously shelved due to its Sisyphean nature (simply crediting everyone correctly would have been a full time job in itself) and, to be quite frank, both of us at Good Food Revolution were both sick fed up of the whole thing. Imagine attempting to explain, in layperson's terms, what you were up to in asking so many people, many of them complete strangers, to place a strange paper strip on their moistened tongues. And then multiply this minute-long summation by around 1,300. In hindsight what is truly astounding is that only three individuals refused to comply with our ask... Despite some lovely media attention courtesy of Leanna Delap for the Toronto Star, the project had grown out of control and so was quietly filed away. Fast forward to February of 2014... We recently stumbled across all of the archived footage and realised that it was actually terrific fun. It was time to revisit the Supertaster project again in a lighthearted manner. Even just to see how we all looked back then was fun in itself, and watching the varying reactions to the reagent across the course of the 45 minute piece is an almost hypnotic experience. With contributions from Jancis Robinson MW, Chef John Placko, Prof. Gary Pickering PhD, Barb Stuckey, and Jennifer McLagan concerning the legitimacy and the science behind the study, the piece is over 45 minutes long, and our first Good Food Revolution Feature Documentary. It is essential to note here that the term "supertaster" is quite the misnomer, seeing as an individual's sensitivity to PTC (Phenylthiocarbamide) bears little or no relation to their ability to taste, as is demonstrated in our exhaustive study. www.goodfoodrevolution.com

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        • GFR Audio Interview: Mary Roach on Gulp

          22:23

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          51 Plays / / 0 Comments

          Good Food Revolution's Malcolm Jolley interviews author Mary Roach about Gulp, her new book about the alimentary canal. * * Audio only * *

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          • What Happens at FoodShare

            21:49

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            FoodShare's Adrienne De Francesco takes Good Food Revolution's Malcolm Jolley on a tour of the innovative organization's Toronto headquarters, stopping to chat with different FoodShare folks along the way.

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            • Gabrielle Hamilton Spills Blood, Bones and Butter

              20:50

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              Chef Gabrielle Hamilton (Prune) discusses her bestselling memoir, 'Blood, Bones & Butter' with Good Food Revolution's Malcolm Jolley.

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              • Anne Martin Pairs Chocolate to Wine

                20:37

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                Green & Black's Organic Chocolate's Anne Martin shows Good Food Revolution's Malcolm Jolley how to match wine with chocolate... with delicious results.

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                • Alessandro Porcelli

                  18:54

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                  Cook It Raw founder, and Terroir 2013 delegate, Alessandro Porcelli talks to Arlene Stein and Malcolm Jolley in a Google+ Hangout.

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                  • Daniel Humm on Knives, Books and Miles Davis

                    16:53

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                    178 Plays / / 0 Comments

                    Eleven Madison Park is ranked #10 in the San Pellegrino Top 50 Restaurants in the World list, and topped only by Thomas Keller's Per Se and Grant Achatz's Alinea in the U.S.A., and yet Chef Daniell Humm and his partner, Manager Will Guidara, have recently completely overhauled their menu and focus. Good Food Revolution's Malcolm Jolley caught up with Humm, when he made a quick visit to Toronto as spokesman for Victorinox knives, to talk about the changes at Eleven Madison Park, Guidara and his new venture at the NoMad Hotel and the new cookbook they've just written.

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                    • Everyday Squash with Rob Firing

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                      The Everyday Squash Cook is both the name of Rob Firing's new cookbook and an apt description of its main author. Good Food Revolution's Malcolm Jolley talks to a man obsessed and enamoured with what he calls 'The World's Most Versatile Superfood', in all its forms from acorn to zucchini.

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