Food Is Culture | A Podcast
Billy Buttery
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#41 - Simone + Dan | The Table of Us, Italian Cookbook
Food Is Culture | A Podcast
09/19/21 • 56 min
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I’m so excited for you to hear the wonderful stories of today’s guests. I stumbled upon the Instagram of The Table of Us a few months ago. Simone and Dan had just launched their cook book by the same name. The videos and photos are absolutely beautiful. And the IG stories of Simone making fresh home made pasta are heavenly. I will admit I’ve been thinking of pulling out my pasta attachment for my KitchenAid after ogling her page and especially after this chat.
Simone shares the most lovely stories of her Nonnina and the wonderful cooking she grew up enjoying. I loved hearing Dan’s stories of his food journey as well.
And how they’ve created their own food traditions, part out of necessity as you’ll hear from their the moving day dinner, and out of their shared loved of food and wanting to preserve and celebrate their Italian heritage with their children.
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double 00 flour is used to make fresh homemade pasta.
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To follow The Table of Us on Instagram @thetableofus
Check out The Table Of Us
To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast
To follow host Billy Buttery on Instagram @billybuttery
To check out the Food Is Culture blog on billybuttery.com
Intro & Outro Music and Editing Provided by @roninimperial from @bigsmokebounce
Podcast Artwork by @giftsfrombilly
Hosted on Acast. See acast.com/privacy for more information.
#35 - Alex Hajjar | Shaabiyat, Labaneh & Hummus
Food Is Culture | A Podcast
07/25/21 • 50 min
I hope you’ve eaten. This episode had my stomach talking to me!
Today’s guest is a fellow Torontonian, a fellow podcast host, and we have a shared love of a local restaurant.
Alex Hajjar’s love of food and his culture is clear. He is so knowledgable on all delicious Arabic foods, his memories of his grandmother’s cooking are so lovely, his aunts’ bakery sounds wonderful, and he has traveled all over.
Alex and I initially connected online and we chat a bit about that and how the meta verse is slowly taking over everyday run ins and daily interactions. And chance would have it, we both grew up in Toronto.
I often say Toronto is so small. And it really is. Toronto is a wonderful city made up of many tiny pockets of cultures and neighbourhoods, and made smaller by the people who were born and raised and still live here!
After our conversation we chatted a bit more and have less than a 2 degree of separation. Remember that game? 7 degrees of separation? It’s actually only 6 now as our world has gotten smaller. And I remember reading an article years ago in Vanity Fair (I think?!) that locals in Rome had the fewest average degrees of separation being only about 1.5.
I hope you enjoy this episode! There are lots of great links in the show notes to check out and if you’re local to North York in Toronto check out Jerusalem!
Keeskoon! (Cheers in Lebanese)
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Food:
Labaneh - very thick yogurt dip
Shaabiyat - dessert treat similar to Baklava
Hummus - Alex's tip is to use the water from the chickpea can or water from boiling to use in the hummus when making from scratch.
Want more dessert recommendations? check out this blog post I found on Traditional Lebanese Desserts
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Links:
Jerusalem Restaurant http://www.jerusalemrestaurant.ca
Marché Adonis - Mediterranean market with the pita maker https://www.groupeadonis.ca/fr/on
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To follow Alex Hajjar on Instagram @socialanimalspodcast
Check out Social Animals podcast
To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast
To follow host Billy Buttery on Instagram @billybuttery
To check out the Food Is Culture blog on billybuttery.com
Intro & Outro Music and Editing Provided by @roninimperial from @bigsmokebounce
Podcast Artwork by @giftsfrombilly giftsfrombilly.com
Hosted on Acast. See acast.com/privacy for more information.
#32 - Cristin | Sprezzatura, All Things Italian Food
Food Is Culture | A Podcast
07/06/21 • 38 min
Today's guest Cristin has found her voice and connected to her ancestors & heritage through food. Having not yet visited Italy, she roams the piazza's and pictures the mediterranean while enjoying and cooking the food of her people.
Sprezzatura - a term coined by Italian author in the 1500’s, meaning the art of looking great, but without fussiness. Sprezzatura which is a nonchalance, concealing all effort and making the finished product or outfit look stylish and polished. And that’s what comes to mind when I think of Italian food. Stracciatella Soup Or bruschetta...elegant in their simplicity.
Casal Velino is a town and commune in the province of Salerno in the Campania region of south-western Italy.
Thinking of buying a house in Italy? Click here for the article I mentioned in the episode on buying a beautiful house, in a small town, for very cheap.
Stracciatella Soup recipe by Giada De Laurentiis
Lidia Bastianich - Youtube channel
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To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast
To follow host Billy Buttery on Instagram @billybuttery
To check out the Food Is Culture blog billybuttery.com
Intro & Outro Music and Editing Provided by @roninimperial from @bigsmokebounce
Podcast Artwork by @giftsfrombilly giftsfrombilly.com
Hosted on Acast. See acast.com/privacy for more information.
#29 - Ryan Sullivan | The Flying Sommelier
Food Is Culture | A Podcast
06/14/21 • 41 min
This week’s guest is a trove of knowledge about wines. We have a great chat about wine and food and how lovely those two things are together. I’m sure most of you listening agree.
A pilot by profession, Ryan Sullivan always has had a love of wines. So much so he decided to attend a Sommeliers program and become part of the Canadian Association of Professional Sommeliers.
Pilots are known for their attention to detail and love of travel and adventure, a quality I’m sure equally shared with sommeliers.
I could have spoken to Ryan for hours about wine and food. I hope you’ll enjoy our chat.
A disclaimer, Ryan and I recollect and each tell stories of our first wine experiences. We are in no way advocating for under age drinking. Some would say wine is a sacred experience and experienced differently all over the world in different cultures. In more European culture leaning households, in the 80’s & 90’s it was not uncommon for young teens to enjoy a small glass with parents and family while enjoying dinner. Of course now the perspective is different and we know more about alcohol so please always enjoy responsibly and legally. And take our early wine memories with a grain of salt and a light hearted sip.
Cheers!
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To watch Stanley Tucci craft some cocktails check out here.
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To follow guest Ryan Sullivan on Instagram @flyingsomm
For more information about The Flying Somm please visit https://www.theflyingsomm.ca
To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast
To follow host Billy Buttery on Instagram @billybuttery
To check out the Food Is Culture blog billybuttery.com
Intro & Outro Music and Editing Provided by @roninimperial from @bigsmokebounce
Podcast Artwork by @giftsfrombilly giftsfrombilly.com
Hosted on Acast. See acast.com/privacy for more information.
#25 - STAPLE | Garlic Powder & Mother's Day
Food Is Culture | A Podcast
05/09/21 • 5 min
Hi, I’m Billy Buttery and this is Food Is Culture | A Podcast!
This is my first STAPLE episode, on these episodes I will talk about a staple in my pantry. Something I can’t live without and something that comes out often in my kitchen. And maybe a little history about it.
I’ve been toying with the idea for these Staple episodes for a while. In an earlier episode with Cici and last week with Sakura we talked about ethic pantry staples and how they can be used in so many dishes. I hope these episodes inspire you to reach to the back of your cupboards and explore new dishes to add in some unlikely spices and ingredients.
First I want to tell you a funny story about pantries... So I’ve never been the best speller. And sometimes I misspell and frankly hardly ever proofread. Much to the dismay of my Virgo besties... there’s a couple of you and love you guys but you must accept my Gemini ways. PS it’s my birthday month.
Back to the pantry story, I will start this story by saying I love a well stocked pantry and try and buy in bunch which lends itself to decanting items in glass jars.
So... We moved when my son was a toddler and at the time wasn’t the best sleeper, I was also newly pregnant and although exhausted wasn’t sleeping great myself. I’m usually a pretty good mover, and was in charge of packing up and labeling the boxes. Moving day was crazy and although I had thought I had labelled the boxes well I was asked a lot which boxes went where. At the end of the moving day my husband and the movers were having a laugh. So I sort of joined in and thanked them for a job well done... well they were all having a laugh at me. Because there had been a number of large heavy boxes label Panty Food and Panty - Fragile!
Oh well. Pantry or panty drawer. Both best left stocked.
Today’s Staple item is... Garlic Powder! No relation to panties! Ha!
I couldn’t find too much on the origins of garlic powder per say. Most searches resulted in the history of garlic. But to me they are two totally different ingredients.
I choose garlic powder for my first Staple ingredient because it is an all star in my kitchen.
Bolognese missing a little something? Garlic powder.
Pork Moo Shu missing some depth? Garlic powder.
Bean salad needs some pizzaz? Garlic powder.
Guacamole a tad bland? Garlic powder.
What is Garlic powder? it is made from garlic that has been dehydrated and ground into a fine powder. You can get slight variations on this. I prefer garlic powder when it’s a tad granular. That way it doesn’t clump together and I find it disperses better in dishes. You can also get it in larger pieces. It’s available pre-roasted for a slightly different flavour. And I’ve also purchased garlic salt that is meant to be cooked as the garlic leans towards the raw flavour side.
Garlic itself has a prominent space in my kitchen and cooking but when I need that je ne sais quoi in a salad or to finish off a soup, sauce or stir fry - I am reaching for the garlic powder.
My husband loves to mix it into scrambled eggs.
There’s really no savoury dish where that garlic powder isn’t welcome.
9 times out of 10 when a recipe is missing something it is garlic powder for that umame deliciousness. And unlike raw garlic, you can toss it right in to finish off a dish.
Sitting here I don’t know if I can think of one of my rotation regular recipes that doesn’t have garlic powder in it... hence why this is the first staple episode.
Is there an ingredient you can’t live without? An ingredient that tends to make itself into every meal. Let me know! My email ([email protected]) is in the show notes and I will be adding recipes to my blog billybuttery.com
I mentioned earlier May is my birthday month, overall May is busy. This weekend is Mother’s Day, then it’s my husband’s birthday, followed by my birthday. And a bunch of birthdays in between. Actually I know 5 people that share my exact birthdate. Isn’t that wild? People just getting BIZ-AH Late August and September long weekend apparently.
Any big Mother’s Day plans? Depending on where in the world you are you may be celebrating or may have already celebrated. Cheers to mother’s and mother figures everywhere. My your day be beautiful, your morning cuppa enjoyed hot, and your heart full.
I will be celebrating with my children and husband. I have simple requests on Mother’s Day... to sleep in. And when I awake to be greeted with hot coffee, Lucky Charms and chocol...
#21 - Jeremy Potvin | Local Gems, Eggs Benny, & That's Not Carbonara
Food Is Culture | A Podcast
04/11/21 • 53 min
Warning: this is conversation contains adult themes and language. Cheers!
Today’s guest is a fucken great guy. Jeremy Potvin is a fantastic cook, he can tell you the best way to make anything, gifted bread baker, cool father, fantastic business man, and one hell of a drinking buddy.
I love our chat today, we reminisce about Bemelmans and other Toronto gems from the 80’s and 90’s.
Jeremy is a friend of my husband’s and it’s always fun hanging out with him. Whether we’re hanging out in his backyard, or chilling pool side sipping some obnoxious rosé there’s guaranteed to be some good laughs. And beyond that, Jeremy is an amazing story teller. I think I learn something every time we hang out.
A little peak into my childhood; I ate-ish at most of the restaurants Jeremy talks about. I was born 1987. My parent’s used to say I ate and slept in the best restaurants in the city! My parents would bring me with them to dinner, they would request a booth and when I was tired they would roll up a couple jackets for me to use as a pillow and I would sleep there. Wild times.
Cheers!
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The 10 biggest moments in Toronto restaurants in the last 50 years
Ghost Of Bemelmans at 83 Bloor West
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To follow Jeremy Potvin on Instagram @jeremypotvin
To check out WeedBox WDBX click HERE ...The blog is awesome, great insight into weed culture
To check out Toke.Text click HERE
To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast
Music and editing provided by @roninimperial from @bigsmokebounce
Podcast Artwork by @giftsfrombilly giftsfrombilly.com
Hosted on Acast. See acast.com/privacy for more information.
#20 - SNACK SIZE | Billy's Thoughts
Food Is Culture | A Podcast
04/04/21 • 5 min
Hello! I’m Billy Buttery And this is Food Is Culture, A Podcast!
Episode 20...I can’t believe it! I’m loving the conversations I’ve been having with all the guests and I hope you’ve enjoyed them too!
I’m excited for many more and to get a seat at many more tables, but for this episode I thought I would remix in a snack size episode. This one is just going to be some of my thoughts and things I have wandering around my mind.
Over the last year, I’ve really gravitated to podcasts and shows that are light hearted in nature. I think when we create, we often create what we need in our own lives.
I’ve needed conversation centred around love, food, shared passions, cultures, with a bit of light hearted laughter.
And I strive to keep the podcast up lifting. This is not to say I ever want to shy away from anything guests want to talk about, or to turn a blind eye to what is happening in the world.
And today I want to specifically talk about a couple things that have been weaving heavy and taking up mental space. And I have some questions I’m searching for answers to.
I’m not sure why after the year we’ve all experienced I was so in shock at the reports of the racism and uptick in violent acts towards Asians. At first I thought oh wow, what is going on on the west coast. I checked in with friends on that side of the continent and talked about it with my husband, but ultimately thought...that couldn’t happen here. But there is no denying it is a major problem we are facing all over North America.
After the white supremacy terrorist attack in Atlanta I woke up being afraid. How do we dismantle this system that has created a whole race to think they are superior? Stop White Supremacy. They are terrorists and need to be stopped.
How do we make change? How do we protect the elderly and at risk in our communities?
Microwaves. There has been a couple episodes in which they are mentioned. With polarizing views. I’ve started listening and reading more information on microwaves and I want to share a couple thoughts.
First being, studies have been conduced that show our cellphones give off more radiation than current up to date microwaves. I’m not talking about the huge yellowed microwaves from our youths. The microwave in your house right now. It gives off less radiation than the cellphone I am talking to you from.
Second, David Chang on his podcast brought up a very interesting point that majorly shifted my perspective. Energy is expensive. Why would you heat up a whole oven to bake one thing? For example sweet potatoes.
In the oven, sliced sweet potato can take up to 45 minutes to bake. Stab a couple fork holes in one of those veggies and pop it in the microwave for about 6 minutes and you have yourself a wonderful addition to your salad baby.
We’ve been mislead about microwave “zapping nutrition” but that is outdated rhetoric. Microwaves are an amazing tool for speeding up meal prep and assisting in multitasking large meals. Microwaves are spreed steamers. That’s all.
Microwaves kitchen friend or foe?...this maybe a stretch but was shaming the use of microwaves in the early 70’s also a way to shame working mother’s who needed options to serve their families hot meals each night? Maybe a stretch. Maybe not.
Meat. This is a touchy subject for some. But it’s an important conversation. Eating the amount of beef we do as a society is not sustainable. Bottom line. Full stop.
There was an interesting Ugly Delicious episode, shout out to Dave Chang again, about this. And I watched an interesting video from a plant based blogger shortly after which sort of connected some dots for me and lead me to some questions.
The blogger asked why do people who eliminate a food from their diet have to be the ones to self-identify? Such as vegan or plant based. Which I thought was an interesting point of view. Although I think it maybe odd to go around and say “I’m a carnivore” as I don’t eat meat at every meal and am working towards eating meat less daily. Also I don’t just eat meat; I eat most things. Meat, fish, dairy, veggies, I mean complex carbs are my jam. But I do think there will be a move towards restaurants starting to label themselves as “meatless” or “beefless”. The Ugly Delicious episode about steaks, brings up an interesting topic. Steak used to be a special meal. A fancy steak house signalled something. A win. A birthday. A celebration. Now every TGI-Astors-Moxie-Stone serves steak and potatoes. Nothing wrong with that, those restaurants are catering to a large pallet and customer base.
But as we become more aware of the environmental impact of our food, will there be a shift of chain restaurants serving more “meatless” or meat substitute options? Will restaurants of the future have to make it clear if they serve real meat, as in animals, as in raised for slaughter and consumption? Will, as a society, meatless...
#17 - Billy's Husband | Hungover, A Bowl Of Ramen, & No Ring
Food Is Culture | A Podcast
03/11/21 • 41 min
Today is a special episode of Food Is Culture | A Podcast. Of course I’m your host Billy Buttery, and the person joining me today is my husband! Ronin and I obviously share lots of food memories and stories. And although we don’t get into his childhood too much, we both grew up in Toronto and as such share a Toronto Culture.
Ronin made the music for this podcast and edits the episode every week! I was excited to have him on the show and ask for his perspective on a couple of our key food moments. He often likes to say he quiet and doesn’t talk much, although I’ve never really found that to be true about him. As you will hear in the episode we often wonder off course while telling stories.
We talk about our first date, the first meal I made for him, our proposal story, and a couple other fun parties. Spoiler - we often plan food first when hosting a party.
I hope you’ll enjoy this little peak into special moments for me, that of course revolve around food.
Shout outs:
To Santouka - An amazing ramen restaurant, where we got engaged!
To Milagro - always delicious food and amazing service.
And all the Terroni locations - we love them all!
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I use and recommend Force Of Nature as a cleaning and disinfecting product. By purchasing through my link you will be supporting costs associated with this podcast and me! go to https://www.forceofnatureclean.com/ref/Bbuttery/ and use promo code MAKEITSAFE for 25% off and free shipping on your purchase of a starter kit or bundle.
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To follow Ronin, who also produced the music and edits all the episodes @roninimperial from @bigsmokebounce
To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast
Podcast Artwork by @giftsfrombilly giftsfrombilly.com
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#14 - Melissa Andre | How To Feed 200 Guests Well
Food Is Culture | A Podcast
02/18/21 • 48 min
Today’s guest is an event designer to the Stars. She has planned and produced events for celebrity clients like Drake, Victoria Beckham, The Weeknd, brands such as Louis Vuitton and Instagram HQ. She hails from Toronto and as such planned some amazing events for Toronto’s elite and noteworthy.
Now based out of LA, the wonderful Melissa Andre sits down with me, virtually of course, and we talk all things party and party food.
If you are planning an event or have a wedding coming up this is a must listen.
Melissa Andre is an event designer, product developer, and entertaining expert.
She is the word on noteworthy events. She has been featured in publications like Forbes and Vogue, and now even teaches!
She is a wealth of knowledge. And a fountain of creativity. Often she’ll explain an event detail she would love to see, she’ll execute it for a client and in a couple years it will become common place at events and all over Pinterest.
Besides me working along side her for many years, many years ago, her and I share many food memories. We don’t get into them but early on she loved my cooking. If I’m being honest she probably helped plant the seed for me eventually going to culinary school for baking arts. We share a love of events, fashion, food, and the arts.
She gives away some amazing tidbits in this episode and I hope you’ll enjoy!
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To follow Melissa Andre on Instagram @melissaandre
Melissa’s website is melissaandre.com
To follow Melissa Andre Design Co. Team on Instagram @madco_team
For some major inspiration follow Melissa on Pinterest
To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast
Music and editing provided by @roninimperial from @bigsmokebounce
Podcast Artwork by @giftsfrombilly giftsfrombilly.com
Hosted on Acast. See acast.com/privacy for more information.
#47 - Emily Elyse Miller | Out Of The Box Breakfast
Food Is Culture | A Podcast
12/09/21 • 35 min
I was so excited to sit down with Emily Elyse Miller. She is the Founder and CEO of OffLimits cereal. She has also written a cookbook, called Breakfast and hosted a pop up series called the BreakfastClub. She is passionate about delicious food with awesome ingredients. I loved sitting down with her and talking food.
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To check out Emily on Instagram @emilyelysemiller
To check out Off Limits on Instagram @offlimits
Check out EatOffLimits.com to order cereal.
To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast
To follow host Billy Buttery on Instagram @billybuttery
To check out the Food Is Culture blog on billybuttery.com
Intro & Outro Music and Editing Provided by @roninimperial from @bigsmokebounce
Podcast Artwork by @giftsfrombilly
Hosted on Acast. See acast.com/privacy for more information.
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FAQ
How many episodes does Food Is Culture | A Podcast have?
Food Is Culture | A Podcast currently has 49 episodes available.
What topics does Food Is Culture | A Podcast cover?
The podcast is about Culture, Places & Travel, Society & Culture, Foodie, History, Podcasts, Arts and Food.
What is the most popular episode on Food Is Culture | A Podcast?
The episode title '#47 - Emily Elyse Miller | Out Of The Box Breakfast' is the most popular.
What is the average episode length on Food Is Culture | A Podcast?
The average episode length on Food Is Culture | A Podcast is 36 minutes.
How often are episodes of Food Is Culture | A Podcast released?
Episodes of Food Is Culture | A Podcast are typically released every 7 days.
When was the first episode of Food Is Culture | A Podcast?
The first episode of Food Is Culture | A Podcast was released on Nov 12, 2020.
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