Every MONDAY from 8pm to 9pm on Vancouver Co-op Radio, CFRO 100.5 FM

Shows

Shows 2017-05-18T13:14:45+00:00

Grainy Vancouver

By | April 10th, 2017|Shows|

Get to know Canada's grain industry: farmers, policymakers, and exporters ... and why ancient grains like Quinoa, Emmer, Farro, Spelt, are gaining popularity.

Mushroom Foraging

By | November 11th, 2016|Shows|

Should we leave mushroom-picking to the experts? Why can’t we just grow chanterelles on a farm? What’s it like to make a living from wild mushrooms? Where to go truffle hunting with your canine friends?

Know Thy Dairy Cow

By | November 7th, 2016|Shows|

Listen and experience a day in the life of a Canadian dairy farmer. How and where is milk produced and processed? What's the difference between organic and conventional milk? What does the ideal dairy farm look like?

Serving Food

By | October 31st, 2016|Shows|

What would a restaurant be without someone greeting you at the door and taking your order?Our guests share some ins and outs of working in service.

Welcome to the GRAINY Season

By | October 24th, 2016|Shows|

It’s the fall and we are falling in love with grains. They are everywhere! We eat them in delicious hardy meals and drink them as fermented beverages like beer. So versatile, so unique.

Farm To School

By | October 3rd, 2016|Shows|

People who are bringing homegrown foods to school cafeterias along with Farm to School protégés Matti and Sep join us in the studio for a chat and a "Grow it or Blow it!" quiz.

How Food is Priced

By | September 26th, 2016|Shows|

Food insecurity is a growing problem in Canada and with the cost of food on a steady incline, we wanted to find out where these prices come from and how to stay nourished in today’s economy.

Lesser-Known Fermented Drinks

By | September 12th, 2016|Shows|

Learn everything about the first known controlled fermentation and the scientific basis for health benefits that many people report from fermented beverages.

Gelato Genius

By | September 5th, 2016|Shows|

Gelato genius James Coleridge tells us everything there is to know about making and tasting the best gelato in the world.