At The Chefs Table podcast

In this episode, I sit down at the table with Ms. Marcela Jara, founder of Food for Brains, a student-focused initiative based in Salmon Arm, BC, that provides nutritious meals to post-secondary students through partnerships with Okanagan College and local organizations. Marcela is driven by the belief that no student should have to choose between basic nourishment and their education, a mission rooted in her own family’s experience with reliable access to nutritious food.

We explore how Food for Brains began as a grassroots response to student hunger and has grown into a community-supported effort that produces hundreds of meals each month. Marcela also shares her vision for empowering students through practical food education, community collaboration, and culturally respectful approaches to nourishment.

This conversation goes beyond food as fuel. It’s about dignity, resilience, and how caring for the body supports clarity of mind, academic success, and human potential. Whether you’re a student, educator, parent, or community builder, Marcela’s insights will challenge the way you think about food, access, and shared responsibility.

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A xx

In this episode, I sit down at the table with Mr. Angelo Amara of Almac Technologie Industria Casearia, a highly focused and skilled professional leading innovation in the dairy industry from Modena, Italy. Angelo’s work combines technical expertise with a deep respect for artisanal traditions, helping both small-scale and industrial cheesemakers produce exceptional products with consistency and care.

We explore the evolution of dairy processing technology, the importance of sustainability, and how Almac’s solutions bridge traditional and modern practices. Angelo also shares the challenges faced by the dairy sector and the creative approaches his team uses to solve them, offering a rare glimpse into the cutting edge of food technology.

Whether you’re involved in dairy production, passionate about artisanal foods, or curious about the people shaping the future of food, this episode offers practical insights, inspiring stories, and a window into the expertise and innovation that our podcast brings to a global audience of food professionals and enthusiasts.

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A xx

In this episode, we sit at the table with Mr. Chris Stevers of St. Isidore Ranch, a thoughtful and dedicated rancher whose work is grounded in respect for the land, the animals, and the people who rely on responsibly raised food. Chris shares how St. Isidore Ranch came to life, the philosophy that guides his approach to farming, and why stewardship is central to everything he does.

Listeners will gain insight into the daily realities of ranch life, from long-term land management and animal care to the quiet discipline required to farm with intention rather than shortcuts. Chris speaks openly about soil health, animal welfare, transparency, and the importance of making decisions that prioritize sustainability over convenience. His perspective offers a grounded and honest look at what it truly means to farm responsibly in today’s agricultural landscape.

We also explore the relationship between producers and consumers, including how trust is built through transparency, education, and consistency. Chris reflects on the challenges of modern agriculture, the rewards of staying true to his values, and what the future holds for St. Isidore Ranch. This episode is a thoughtful conversation about food, responsibility, and the long view required to care for land that will feed generations to come.

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A xx

In this episode, we sit down at the table with Chef Hayley Edwards, founder of The Roving Café in London, England. What began as a mobile coffee and food venture has grown into a dynamic culinary experience, bringing fresh, thoughtfully crafted dishes and drinks to communities across the city. Hayley shares the journey of building a café on wheels, blending her classical culinary training with creativity, resourcefulness, and a strong sense of purpose. Known for her generosity of spirit, she is deeply thoughtful and considerate of colleagues and others across the hospitality industry, fostering meaningful connections wherever she works. Speaking with Hayley is a reminder of how kindness, care, and purpose continue to shape the best corners of the hospitality industry.

Listeners will discover how The Roving Café became more than just an independent catering business with a bespoke-designed Piaggio Ape; it has become a symbol of hospitality on the move, connecting with people through local flavours, seasonal menus, and authentic, heartfelt interactions. Hayley discusses sourcing responsibly, curating menus that travel well, and maintaining quality and consistency in a mobile environment that is constantly changing. She also shares how teaching cooking classes for preschoolers, students, and adults, along with catering for small events, allows her to extend her hospitality well beyond the café van.

We also explore the challenges and rewards of building authentic customer relationships, continuously innovating, and staying grounded in a clear vision. This episode offers an inspiring look at how passion, creativity, and community can come together to create a café that moves, teaches, and connects — reminding us that great food and meaningful experiences can happen anywhere when they are shared with care and heart.

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A xx

In this episode, we’re joined at the table by Chef David Binsted of Field of Greens Gourmet Market, located in Port Carling, Ontario, in the heart of Muskoka. Often called the "hub of the lakes,” Port Carling is home to a market that brings together the finest local ingredients, prepared foods, and gourmet products in a setting that reflects both the beauty and bounty of cottage country. Chef Binsted shares his culinary journey and how it led him to create a space where quality, flavour, and community meet.

We explore the philosophy behind Field of Greens — from showcasing Muskoka’s farmers, foragers, and artisans to offering prepared dishes and market finds that make it easy for visitors and locals alike to bring the Muskoka lifestyle to their tables. Chef Binsted discusses the challenges and joys of curating a gourmet market that serves a seasonal community, and how his team balances innovation with a respect for tradition.

This episode highlights the art of building a food destination that is more than just a store — it’s an experience of taste, terroir, and connection. Whether you’re stocking up for a lakeside weekend, looking for inspired prepared meals, or simply exploring the richness of Muskoka’s food scene, Field of Greens Gourmet Market offers a glimpse into what makes food in this region so special.

Join me for this podcast. Take a break. Listen in.
A xx