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 Joannes Riviere Cuisine Wat Damnak

          12:20

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          Chef Joannes Riviere at Cuisine Wat Dmanak, Siem Reap, Cambodia talks to Good Food Revolution's Cameron Stauch about his decision to source local ingredients and honour traditional Cambodiam cuisine at his acclaimed restaurant.

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          • Anupy Singla on the New Vegan Indian Cooking

            05:27

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            89 Plays / / 0 Comments

            Innovative Chicago-based cookbook author Anupy Singla (www.indianasapplepie.com) talks to Good Food Revolution's Malcolm Jolley about 'Vegan Indian Cuisine' her very modern, North American take on the great vegetarian tradition of the Sub-Contient.

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            • Our School at Blair Grocery - New Orleans

              16:36

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              371 Plays / / 0 Comments

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              • Gail Simmons on Her Career, Top Chef and Her Book 'Talking With My Mouth Full'

                11:25

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                Top Chef judge and star Gail Simmons talks to Good Food Revolution's Malcolm Jolley about the arc of her career, which is the subject of her new book 'Talking With My Mouth Full: My Life As A Professional Eater'. Simmons shares the lessons she learned from mentors like Jeffrey Steingarten, Daniel Boulud, Dana Cowin and Tom Colicchio and gives GFR an insider's perspective on how Top Chef is actually made.

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                • Suresh Doss talks about Twitter & Wine, Fairmont SMWT Panel

                  01:40

                  from Kim Gertler / Added

                  42 Plays / / 0 Comments

                  Video by Kim Gertler, Radar Media shot at Social Media Week Toronto Event at the Fairmont Royal York Hotel. Feb.14, 2012 - Video is about 1:40 in length. Panelists: Suresh Doss, Rebecca LeHeup, Jamie Drummond. Moderator: Melanie Coates Check their sites at: spotlighttoronto.com ontarioculinary.com goodfoodrev.com radioroyalyork.ca

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                  • Quince Bistro, a Good Food Fighter Profile

                    08:41

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                    Co-owners and couple Jennifer Gittins and Michael Van Den Winkel have grown-up along with the Yonge Street restaurant strip, south of Eglinton. Good Food Revolution's Malcolm Jolley asks them about Quince Bistro and their famous Rijsttafel Dinners in this Good Food Fighter Profile.

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                    • Vikram Vij - March 9, 2011

                      04:05

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                      Chef and Author Vikram Vij talks to Good Food Revolution's Malcolm Jolley at All The Best Fine Foods in Toronto, where he was promoting his line of take-home foods. 2011 will be a big year, he explains, with more curries available, a move for his iconic Vancouver restaurant and a brand new restaurant concept to launch.

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