1. Grano's Roberto Martella

    15:00

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    Italo-Canadian culinary institution Grano celebrates its 25th anniversary in May 2011. In anticipation of his quarter century of bringing Italian sensibilities to Toronto, Good Food Revolution's…

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    • Wheat Belly - Dr William Davis

      14:57

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      Cardiologist William Davis penned the New York Times bestselling book Wheat Belly when he realized new strains of the staple were at the heart of the North American obesity epidemic. He explains his…

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      • Lucy Waverman and Beppi Crosariol

        14:50

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        Lucy Waverman and Beppi Crosariol form the core of the Globe and Mail's food and wine writing, respectively. Now, they have collaborated on a cookbook called The Flavour Priniciple. Good Food…

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        • Ian Hemphill on Spices and Herbs

          14:42

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          Fresh from Australia, spice expert Ian Hemphill talks to Good Food Revolution's Malcolm Jolley about his lifelong career in the world of flavour and the third edition of his classic Spice &…

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          • Mark Brand Gambles on Save on Meats

            14:31

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            Good Food Revolution's Malcolm Jolley interviews Vancouver restaurateur Mark Brand at Oprah Winfrew Network Canada's HQ on the launch of 'Gastown Gamble' a documentary show about…

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            • Mark McEwan Reveals His Restaurant Secrets to Success

              14:23

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              Mark McEwan in conversation with Good Food Revolution's Malcolm Jolley. McEwan reviews his career to date and offers insight and advice to up and coming restaurateurs.

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              • Chefs, Winemakers and Organisers at What's On The Table

                13:53

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                Good Food Revolution's Malcolm Jolley roams the party floor of The Stop Community Food Centre's What's On The Table fundraiser talking to volunteer chefs, winery folks and organisers.

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                • Claire Tansey, Food Editor at Chatelaine Magazine

                  13:51

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                  Chatelaine's Food Editor Claire Tansey talks to Good Food Revolution's Malcolm Jolley about how the magazine develops its recipes and how the food section is put together,

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                  • Louis Jannetta is the King of Maitre'D's

                    13:33

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                    Louis Jannetta is the King of Maitre'D's and Good Food Revolution's Malcolm Jolley asks him about his legendary career at the Royal York's Imperial Room and what advise he has…

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                    • Mark Bittman On Why Food Matters

                      13:20

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                      Mark Bittman talks to Good Food Revolution's Malcolm Jolley about sane versus insane eating, and why we'll all have to eat right by choice or not.

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