Episode 50: Butter, Cream, and Craft – The Art of St. Brigid’s Creamery with Mr. Guillermo Anderson
In this episode, we’re joined at the table by Mr. Guillermo Anderson, Fractional Chief Operating Officer at St. Brigid’s Creamery, located near Brussels in Huron County, Ontario’s West Coast. Known for its exceptional small-batch butter and cream products, St. Brigid’s blends time-honoured European methods with the richness of locally sourced milk from the surrounding countryside. Mr. Anderson shares how the creamery’s name pays homage to tradition, while its operations remain firmly rooted in innovation, sustainability, and a deep respect for the land and the farmers who make it all possible.We explore the meticulous art of dairy production, from the arrival of fresh milk to the churns that transform it into golden butter with a distinct flavour profile shaped by the terroir of Huron County. Mr. Anderson discusses the delicate balance between operational efficiency and preserving artisanal quality, revealing the challenges and rewards of running a premium creamery in a competitive food landscape. Along the way, we learn how St. Brigid’s nurtures close ties with chefs, retailers, and loyal customers who appreciate the difference that true craftsmanship brings to the table.This episode offers a behind-the-scenes look at what it takes to produce dairy products of the highest calibre. It’s a conversation about passion, precision, and the pride of sharing something extraordinary with the world, straight from Ontario’s West Coast.Join me for this podcast. Take a break. Listen in.A xx
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Episode 49: Naagan with Chef Zach Keeshig on Indigenous Cuisine and Connection to Land
In this episode, I sit down at the table with Chef Zach Keeshig, an Ojibway chef from Owen Sound, Ontario, and a proud member of the Anishinaabe people. Rooted in his heritage, Chef Keeshig, the creative force behind Naagan, is known for bringing Indigenous traditions and ingredients into a fine-dining setting, creating an experience that is as meaningful as it is memorable. With Naagan, he has built more than a restaurant — it is a space for storytelling, cultural connection, and a deeper understanding of the land.We explore the philosophy that shapes his work, from foraging wild ingredients to honouring the seasonal rhythms that define cooking in Ontario. Chef Keeshig shares how each dish reflects both his personal journey and cultural identity, while also pushing the boundaries of what Indigenous cuisine can be in a contemporary context. Through his stories, listeners gain insight into the balance of tradition and innovation that defines Naagan.This conversation offers a behind-the-scenes look at the challenges and rewards of elevating Indigenous foodways in today’s culinary landscape. It’s about more than cooking — it’s about resilience, creativity, and the power of food to connect people to the land and to each other.Join me for this podcast. Take a break. Listen in.A xx
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Episode 48: Kozlik’s Premium Condiments – Crafting Bold Flavours in Toronto with Mr. Noah Kessler
In this episode, I’m joined at the table with Mr. Noah Kessler, Director of Business Development at Kozlik’s Premium Condiments, a Toronto-based brand that has been crafting mustard with passion and precision since 1948. Known for their all-natural ingredients and bold flavours, Kozlik’s has become a staple for chefs and food lovers alike. We explore the history of the company, the art of mustard-making, and the creative process behind their unique flavour combinations.From classic Dijon to innovative blends featuring maple, horseradish, and truffle, Kozlik’s is redefining how we experience this timeless condiment. We also discuss the importance of sourcing high-quality ingredients, the versatility of mustard in cooking, and what the future holds for this iconic Canadian brand.Whether you’re a mustard aficionado or simply curious about elevating your meals, this episode is packed with flavourful insights and a deep appreciation for craftsmanship rooted in tradition.Join me for this podcast. Take a break. Listen in. A xx
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Episode 47: Mr. Matthew Ratuski – Elevating Wild Rice & Grains with Floating Leaf Fine Foods
In this episode, I sit down at the table with Mr. Matthew Ratuski, Director of Possibilities at Floating Leaf Fine Foods. A family business with deep roots in Sunnyside, Manitoba, Floating Leaf has been a pioneer in premium wild rice and innovative grain blends for generations.We discuss the company’s commitment to sourcing high-quality, sustainable ingredients, the art of blending grains for flavour and nutrition, and how Floating Leaf continues to innovate while honouring its heritage. From wild rice harvested in pristine Canadian waters to unique blends that bring versatility to the table, Floating Leaf Fine Foods is redefining how we enjoy whole grains.Wild rice is more than just a nutritious grain; it has deep cultural and historical significance. Traditionally harvested by Indigenous communities, wild rice has been a vital food source and a symbol of sustenance for First Nations peoples for centuries. Floating Leaf Fine Foods continues to honour these traditions by working closely with Indigenous harvesters and ensuring their wild rice is naturally grown, hand-harvested, and sustainably sourced, preserving both the land and its heritage.Join me for this podcast. Take a break. Listen in.A xx
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Episode 46: Chef Michael Scott on Finding Focus, Growth, and Balance in the Hospitality Industry
In this episode, I sit down at the table with Chef Michael Scott to reflect on how culinary careers can take very different paths, even when chefs begin their journeys together. We explore the choices that shape not only professional outcomes but also personal fulfilment, and how shared beginnings can lead to diverging roads in the hospitality industry.Michael shares thoughtful insights on maintaining work–life balance in a demanding field. From staying focused during long service hours to taking time for personal reflection, he emphasizes the importance of perspective, discipline, and building resilience both in and out of the kitchen.We also look at Michael’s commitment to lifelong learning, from the curiosity and dedication that made him a standout student to the lessons he continues to gather every day. His story reminds us that a rewarding culinary career is not just about technical mastery — it’s about embracing challenges, cultivating resilience, and staying open to new ways of growing as both a chef and a person. Join me for this podcast. Take a break. Listen in.A xx
Much like you, when growing up, I learned life’s most important lessons at the dinner table.
My Podcast show and topics are an open discussion about all things food related, highlighting art and culture, and take place at the kitchen table.
Welcome to all listeners who enjoy family, friends, food and drink.
Salute !
Anthony Borgo
New Zealand