More Than Maple Syrup: Episode 24

On our latest podcast episode, innovation expert Dana McCauley and chef Felicia De Rose join Emma Waverman to discuss two very different topics

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With spring upon us, culinary events and festivals are getting into full swing. Earlier this week, podcast host Emma Waverman attended the annual Terroir Symposium, one of North America's largest culinary symposiums that took place in Toronto. Amidst interesting panel discussions, unique creations by chefs (including some seal meat) and other events, Waverman explains how she always leaves Terroir feeling inspired as a food writer.

From there, she has a conversation with Toronto chef Felicia De Rose of Planta about the recent controversy surrounding chef David Hawksworth and an off-the-cuff comment about women in the culinary industry. 

With the constant evolution on the grocery side of the food industry, Emma Waverman and Dan Clapson tour the floor at the annual SIAL Canada tradeshow in search of new trends, delicious creations and a few oddities. Innovation expert and University of Guelph's Director of New Venture Creation, Dana McCauley sits down with Waverman and Clapson to talk about the consumer food products industry and its evolution while she answers the question: What makes for a truly innovative product?

Tofu doughnuts? Sure, we'll try anything once!

The More Than Maple Syrup podcast is available to stream and subscribe on all major podcast services, including Apple PodcastsGoogle PlayStitcher.

Listen to "Discussing the wide world of food product innovation and global food trends with Dana McCauley" on Spreaker.