The Nosh
A weekly show about the people, places and issues behind what we eat and drink. Hosted by Anya Levykh.
Episodes
Episode 141: BC Seafood Festival
Anya chats with some of the chefs and fishers behind the upcoming BC Seafood Festival on Vancover Island about the events, the seafood, the state of the industry, and digging moats (yes, real moats).
Episode 140: Filipino Heritage Month
Anya chats with a panel of experts about all things Filipino and delicious in honour of Filipino Heritage Month.
Episode 139: Shaun Layton of Como Taperia
Anya chats with Como Taperia founder Shaun Layton about Spanish tapa, fish in tins, being recognized by the Spanish government, not your grandma’s sherry, the bikini, and more.
Episode 138: Tall Shadow Bakery
Anya chats with the duo behind the wildly popular Tall Shadow Breads, which recently opened a bricks-and-mortar location in East Van.
Episode 137: Street Hawker Launches & Spot Prawn Festival
Anya chats with chef Justin Cheung and Ernest Lee of the newly opened Street Hawker in Mount Pleasant, and later, gets all the details about this year’s Spot Prawn Festival and how to get your spotted catch.
Episode 136: BC Distilled
Alex chats with Alex Hamer, founder of BC Distilled, the annual spirited event that celebrates BC’s craft spirits industry.
Episode 135: Joshua Carlson of TWB
Anya chats with Provence wine director Joshua Carlson about the re-opening of TWB after a three-year hiatus and the 100+ by-the-glass wines (plus all the bottles) that are on offer.
Episode 134: Pricilla Deo of Folke Restaurant
Anya chats with Folke Restaurant co-owner and pastry chef Pricilla Deo about plant-based dining, ethical sourcing, baking with sourdough, the art of timing, and paying a living wage.
Episode 133: Wine Fest is Back!
The Vancouver International Wine Festival is back and better than ever. Anya chats with wine fest executive director Harry Hertscheg about what visitors can expect this year, the participating countries and wineries, the theme region, and tips to maximize your experience (and minimize faux pas) in the tasting room.
