I am attracted to endeavours that bring different skills and perspectives together – that bring the sciences and the arts into the same space, for example. And food is one of those areas that clearly straddle such arbitrary boundaries. Today our over-arching theme is the delicious delight of understanding the science behind the joy of food.
If you’ve ever purchased Country Ribbon chicken in the grocery store here in the province, you’ve eaten something that our guest today had a hand in helping to create. We’re meeting up with food scientist, restauranteur, food developer, consultant and cookbook author Colleen Hiscock. She’ll chat about branding, canning, transformational product development, making the dash for cash, recent changes in bologna recipes and the limits of transglutaminase. And more.
The late afternoon October sun is slanting through the windows of the basement of the old Cottage Hospital in Norris Point. This place is an energy hub regarding all things local-food-related in the Gros Morne region. “Fit to Eat” has been here before. This time we got the chance to sit down with Colleen Hiscock. Help yourself to the tea and join us.
Season three of “Fit to Eat” is supported by the Community Radio Fund of Canada.
