At The Chefs Table podcast

In this special two-part conversation, we sit down at the table with Mr. Bill Redelmeier of Southbrook Vineyards to explore the philosophy, people, and practices that have shaped one of Canada's most respected wineries. In Part 1, Bill reflects on his journey, the values behind Southbrook, and what it truly means to listen to the land.

Mr. Bill Redelmeier, co-founder of Southbrook Vineyards in Niagara, Ontario, shares the vision behind one of Canada's leading organic and biodynamic wineries. Southbrook is widely recognized for crafting expressive, distinctive wines rooted in ethical farming and a deep respect for the natural world. Bill explains how the winery's philosophy, which is grounded in soil health, sustainability, and environmental stewardship, has guided every decision from vine to bottle.

Listeners will gain insight into what it means to farm organically and biodynamically in one of Canada's most acclaimed wine regions. Bill discusses how understanding soil life, climate, and natural rhythms informs his approach to grape growing and winemaking. He also reflects on both the challenges and the breakthroughs, explaining how allowing terroir to speak through each varietal creates wines with a true sense of place.

We also explore how Southbrook's wines have found their place at the table and in people's hearts, the role of community and collaboration in the winery's evolution, and the values that continue to shape its future. This episode offers a thoughtful conversation about the craft, the science, and the soul of winemaking, revealing how listening to the land can inspire exceptional wines while fostering a deeper connection to place.

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A xx

In this episode, I sit down at the table with Ms. Melissa Hardeo to explore what it really takes to keep food moving. From supply chain and distribution to the cold chain, we unpack the systems behind the scenes that protect quality, safety, and consistency from origin to the end user. It’s a practical look at the journey food takes, where timing, coordination, and control matter at every step.

We get into the realities of the work, how products are handled, where breakdowns can occur, and what it takes to maintain integrity across complex networks. Ms. Hardeo shares insight into the importance of temperature control, logistics planning, and communication, and how every link in the chain contributes to delivering food that meets both safety standards and consumer expectations.

This is a thoughtful conversation about one of the most essential yet often overlooked parts of the food system, revealing how countless decisions behind the scenes help ensure the food on our tables arrives safe, fresh, and ready to enjoy.

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In this episode, we sit down at the table with Ms. Emma Hammond, the creative force behind Emma Hammond Baking Co. in Orillia, Ontario. Known for her artisanal approach and passion for flavour, Emma brings warmth, precision, and creativity to every baked creation. From innovative pretzels to hearty breads, she blends traditional techniques with inventive twists, delivering baked goods that delight the senses.

Listeners will discover how Emma turned her love of baking into a thriving business, the inspiration behind her signature recipes, and how she navigates the challenges of running a small baking company while staying true to quality and technique. Emma shares insights into ingredient sourcing, her creative process, and the balance between the technical and artistic sides of baking.

This episode is a celebration of passion, craft, and community, offering a behind-the-scenes look at how a local micro-bakery grows through dedication, creativity, and a genuine love for the craft of baking.

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A xx

In this episode, we sit down at the table with Rebecca of Dragon Acres Farms in Brechin, Ontario. The farm is rooted in thoughtful land stewardship, cultivating a diverse array of specialty and heirloom produce, including Tetsukabuto squash, Thai frog finger and Onsuro eggplants, herbs, and tomatoes. Rebecca shares her journey into farming, offering insight into what it takes to grow unique crops while working in rhythm with the land.

Rebecca discusses the philosophy that guides Dragon Acres Farms, growing unique varieties chosen for their flavour, colour, texture, and culinary expression. Listeners will hear how cultivating less-common varieties allows her to express both artistry and purpose, shaping the farm’s relationship with chefs, the local food system, and community.

This conversation is a quiet but powerful reflection on farming as craft, calling, and commitment. Rebecca’s work reminds us that meaningful food begins with respect for the land and a deep attentiveness to what it can offer, where passion, dedication, curiosity, and care are as essential as skill and labour in the life of a farmer.

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A xx

In this episode, we sit down at the table with Mr. Andy Lane of Hand Hewn Farm in Fresno, Ohio, a working farm and education-focused operation dedicated to teaching whole-animal butchery and traditional charcuterie. Together with his business partner, Mr. Doug Wharton, Andy has built Hand Hewn Farm into a place where craft, ethics, and hands-on learning come together, offering immersive workshops that reconnect people to the realities and responsibilities of working with animals for food.

Hand Hewn Farm is itself a family endeavour. The farm is made up of two families, the Lane and Wharton families, who have been farming together for years, combining their lives, their families, and their skills to create a place rooted in shared purpose and communal effort. What began with homesteading has grown into an education hub, and their partnership reflects a deep commitment to collaboration, family values, and meaningful engagement with the land and food they produce.

We explore the philosophy behind teaching butchery as a skill rooted in respect: respect for the animals, the land, and the people doing the work. Andy shares how he and Doug approach education with intention, creating an environment where slowing down, learning by doing, and understanding the full process from pasture to plate are central to the experience.

This conversation is about more than technique. It is about purpose. From preserving traditional skills to building confidence and awareness in others, Andy and Doug’s work at Hand Hewn Farm reflects a shared commitment to thoughtful food production and meaningful education.

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