Making a Meal of It podcast
@MakingaMealPod
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“Making a Meal of It” is about the complexities of being a thing with a stomach—a deep-dive into the ways food and humans relate to each other.
Montreal, QC, Canada
Joined September 2023
Also, Maxime and David ponder the pleasure of nostalgia during ‘Stick This in Your Mouth!’ and the episode concludes with questions proposed by past Food Questionnaire respondents.
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This episode ends season one of Making a Meal of It on a sweet note, but also a savoury one, as well as a lofty (but reasonable) proposition for using pudding as an icon for systemic change. Conver...
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episode 116: Pudding—Season 1 ends on a sweet note and a proposition for using pudding as an icon for systemic change. Guests include food scientist Richard Hartel and saucissier-philosopher Nick Amberg.
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Maxime and David taste two fungal flavours during ‘Stick This in Your Mouth!’ and the episode closes with artist and food scholar, Annika Walsh responding to the Food Questionnaire.
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episode 115: Mushrooms.Mushrooms are the magical focus of this episode, though we only just touch the tip of their mycelial majesty. Guest include fungus entrepreneurs Nanae Watabe and Judith Noel Gagnon.
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For the fish edition of ‘Stick This in Your Mouth’, Maxime and David peel the metallic lid off a couple of cans of fish, and we close with art-scientist Christy Spackman's responses to the Food Questionnaire.
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episode 114: Fish & Sustainability.All fish, fishing, and fisheries, including the fluid and dynamic ways that things change when water and humans meet. Guests include fisheries researcher Kristen Lowitt and pisciculture entrepreneur Nicolas Paquin.
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David and Maxime moderate their meat intake during ‘Stick This in Your Mouth’, and physicist (and chili-sauce lover) Liz Ainsbury responds to the Food Questionnaire.
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This episode is all about the meaty meatness of meat, including power and privilege, language and taste. Conversations with food scholar Julie Guthman and charcutier-and-butcher Phil Viens cut to the...
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episode 113: Meat & Power.This episode is all about the meaty meatness of meat. Conversations with food scholar Julie Guthman and charcutier-and-butcher Phil Viens cut to the bone when it comes to politics, technocracy, artisanship, and trust.
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episode 112: Voices from the FLOW Project. This special episode features 11 short conversations with participants in the FLOW Partnership, a seven-year international food systems research project.
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David and Maxime taste three sweet substances during ‘Stick This in Your Mouth’, and union organizer (and podcaster sister) Elisabeth Szanto responds to the Food Questionnaire.
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This episode is all about the sweet, sour, and sometimes bitter taste of sugar—and honey, maple, and molasses! Two conversations unpack the sticky subject, one with food marketing expert Dr. Jordan...
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episode 111: Sweetness & (Dis)comfort.This episode is all about the sweet, sour, and sometimes bitter taste of sugar! We unpack the sticky subject with food marketing expert Jordan LeBel and pastry artist and entrepreneur, Sonya Sammut. (Jordan photo: Lisa Graves)
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Guests: Josh Evans and Maya Hey. David and Maxime taste #kimchi, #miso, and #perga (#beebread) during ‘Stick This in Your Mouth’, and filmmaker @BruceLaBruce Bruce responds scrumptiously to the Food Questionnaire.
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Making a Meal of It — episode 110: Fermentation.This episode is about the dynamic, transformative, ancient, and contemporary process that is #fermentation. We also get into #feministtheory, the #queering of food, and taste in #zerogravity.
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Mark Panayiotis Notaras (Tiger Mark) talks about the Agora Food Studio social enterprise in Timor-Leste, David and Maxime taste something that's neither plant nor animal, and Taras Grescoe responds to the Food Questionnaire.
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episode 108: Eco-gastronomy.This episode unpacks gastronomy and whether an idea like "eco-gastronomy" is too much when socio-political-environmental crises keep us focused on short-term needs.
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This episode unpacks gastronomy, including the way the concept has evolved in terms of meaning and practices. It also poses the question: Is the holism and complexity of an idea like eco-gastronomy...
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In the meantime, and to keep you occupied, check out the first ever Making a Meal of It crossword puzzle at You can either download and print it out, or play online. Enjoy!.
iceboxstudio.com
Visit the post for more.
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episode 107a: Gastronomy is dead, long live gastronomy. Due to a late-arriving bit of bad news, one of the original conversations for episode 108 couldn’t be used, so we’re pivoting. It will be out next week.
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This mini-episode explains why it’s not the actual gastronomy episode, but is instead a placeholder for the eventual episode 108. Due to a late-arriving bit of bad news, one of the original convers...
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Guests include 'liquids entrepreneur' Jean-Sébastien Michel, food/wine/yoga/wellness educator Alessandra Castelli, and biophysicist Ruth Wilkins. ALSO: #negroni #Vesper #RiceWashing and #myopiatheory (courtesy of #malcolmgladwell).
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Making a Meal of It — episode 107: Booze.Time for a drink, I think! Alcoholic or non, cocktails offer a great opportunity to think about balance, generosity, and identity. And wine does the same for. yoga?
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This episode takes a few different perspectives on alcohol—including making, serving, drinking, and not drinking it—as well as the benefits, effects, and privileges associated with consuming wine and...
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MMI episode 6: Kitchens (with Hubert Taschereau, Alexia Moyer, and some savoury Food Questionnaire responses from Dawn Lee) PLUS a #spice sniffing moment with Maxime and a fond memory of cooking with my parents connected to #Cher and #Moonstruck.
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