The Nosh
A weekly show about the people, places and issues behind what we eat and drink. Hosted by Anya Levykh.
Episodes
Video: Making an Elderflower Collins with Miki Ellis of Dachi
Miki Ellis of Dachi is a talented sake sommelier and all-around smart lady who appreciates a good gin-based cocktail almost as much as me. This was recorded a ~while ago, but it’s the long weekend and is perfect for summer. Here, she teaches me how to make an elderflower Collins while we sound off about London Dry gins like Hendricks and Long Table, and other flavourful topics. Basically just two goofballs having fun in our respective kitchens.
Episode 11: Maenam at Home, Summer Wines and Floral Delights
Summer is officially here, despite the occasional Wet Coast weather, and the heat calls for summer wines and patio sippers, not to mention sweet and savoury recipes for al fresco dining.
Episode 10: Opening a Restaurant in Tumultuous Times
Opening a restaurant can be a daunting and harrowing experience at the best of times. Opening one around a global pandemic that has the economy partially shut down can be an act of revolution. A few local restaurants have taken on the challenge and opened, or are set to open, against the odds.
Episode 9: Travel in BC – Tofino and Indigenous Destinations
The province has opened up travel to BC residents and lakefront cottages and ferries are filling up quickly. Even the tiny town of Tofino is back open for business, as well as surrounding Indigenous destinations. Find out where you can visit, how to be responsible traveller, which places to check out and which places you should avoid.
Episode 8: The Rise of the Artisan
As the province gradually reopens, the ongoing demand for all things local and artisanal is ramping up, and local restaurants, co-operatives and other small businesses are answering the call. Those products, and the businesses behind them, are winning awards, receiving support from celebrities and locals, and looking to change the way we shop and eat for the better.
Episode 7: Racism in the Hospitality Industry
The issue of racism, on both an individual and systemic level, has been top of mind for many people and industries lately, including the food, wine and hospitality sectors. But what are the issues for the Black community and other people of colour working in these fields today? And, how can we all make things better?
Episode 6: Patios, Pints and Hungry Kids
With schools closed, hot lunch programs and other programs that feed kids and their families have needed to adapt. Meanwhile, local breweries are adjusting to the new normal and restaurants are approaching the new dine-in reality in unique ways. And patio approvals are getting expedited to help small businesses—in some cases.
Episode 5: Getting Lush – Wine and Cocktails On-Demand
Liquor store sales have rocketed during the last three months, as we all turn to liquid therapy. Restaurants have stepped up with everything from cocktail kits to discounted wine sales, and wineries and distillers are gearing up for a busy and challenging season.
Episode 4: Groceries, Baking and Yeast, Oh My!
Grocery stores are running out of yeast and flour; people are abandoning the gluten-free lifestyle in droves, and cooking is starting to feel impossible. Restaurants have stepped into the fray, offering pantry staples, meal kits, and more, as we all eat our feelings and return to the starchy days of our youth.
Episode 3: Food for the People, By the People
With many people laid off or on reduced hours, food insecurity is affecting a wider swath of society. The closure of many restaurants and reduced capacity of others means that local food producers are feeling the pinch as well. Here’s how some restaurants and not-for-profit organizations are taking on the challenge of feeding people and keeping distribution channels alive.
Episode 2: The Restaurant Experience at Home
Restaurants have pivoted to new take-out and delivery models, but are delivery apps killing the hand that feeds them? Is it better to deal directly with the restaurant? And what’s going to happen when restaurants are allowed to re-open?
Episode 1: Hospitality in the time of COVID-19
In the debut episode of The Nosh, host Anya Levykh is joined by a panel of industry experts to discuss the new normal of dining out (or rather, at home) for restaurants and other food service businesses. How are local businesses pivoting and how are they supporting their staff and communities?
