In this episode, I sit down at the table with Ms. Chiara Martelli to discuss the family behind Pastificio Famiglia Martelli, a small artisan pasta producer located in the hilltop village of Lari, Tuscany. Known for its commitment to tradition, limited daily production, and slow-drying methods, Pasta Martelli represents a thoughtful approach to pasta making, where time, patience, and craftsmanship shape every batch.
We explore what it means to preserve heritage in a modern food world and how the Martelli family continues to honour generations of knowledge while maintaining exceptional quality. From ingredient selection to the importance of slow processing, this conversation highlights the intentional decisions that define artisan pasta and the philosophy of doing fewer things, but doing them exceptionally well.
Listeners will gain insight into the value of tradition, the role of time in developing flavour and texture, and the quiet discipline required to maintain authenticity. This is a story of family, craft, and the enduring belief that great pasta begins with passion and patience.
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A xx

Welcome to Part 2 of our conversation with Mr. Bill Redelmeier of Southbrook Vineyards. If you haven’t yet listened to Episode 62, we recommend beginning there before joining us for the conclusion of this thoughtful and inspiring discussion.
In this episode, Mr. Bill Redelmeier turns his attention from the vineyard to the broader future of Canadian wine. He reflects on the important role Ontario restaurants can play in celebrating local wines, and how thoughtfully curated wine lists help bring greater visibility to the incredible work being done across Niagara and beyond. At the heart of his message is a simple but powerful idea: collaboration among growers and wineries strengthens not only individual producers, but the reputation of Canadian wine.
Mr. Redelmeier also shares Southbrook’s efforts to bring Ontario wines to an international stage, including their work with Canada House in London, England. These initiatives highlight the quality, character, and craftsmanship of Canadian winemaking, and the growing appreciation for wines that are rooted in place and purpose.
Closer to home, he speaks about the importance of relationships and connection through Southbrook’s SIP Club and his weekly newsletter. These ongoing conversations with customers reflect a belief that wine is not just a product, but a shared experience built on trust, engagement, and genuine storytelling.
Education remains central to Mr. Redelmeier’s philosophy. He believes that when consumers better understand where wine comes from, how it is made, and the stories behind it, their appreciation deepens naturally. As our conversation concludes, we reflect on the evolving landscape of Niagara winemaking, where the focus has shifted from volume to exceptional quality wines that express a true sense of place and tell a compelling story.
This conversation highlights the important role Canadian winemakers like Mr. Redelmeier continue to play in shaping the future of Niagara wine, guided by a continued commitment to listening to the land.
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A xx

In this episode, we sit at the table with Mr. Bill Redelmeier, co-founder and head winemaker of Southbrook Vineyards in Niagara, Ontario. Southbrook is widely recognized as a leader in organic and biodynamic viticulture, crafting wines that are expressive, distinctive, and rooted in ethical farming. Bill shares how the winery’s philosophy, grounded in soil health, sustainability, and a deep respect for nature, has guided every decision from vine to bottle.
Listeners will gain insight into what it means to farm organically and biodynamically in one of Canada’s most acclaimed wine regions. Bill discusses how understanding soil life, climate, and natural rhythms informs his approach to grape growing and winemaking. He reflects on both the challenges and the breakthroughs, including how to let terroir speak clearly through each varietal while staying true to Southbrook’s environmental values.
We also explore how Southbrook’s wines find their place at the table and in people’s hearts, the role of community and collaboration in the winery’s evolution, and what excites Bill most about the future of Canadian wine. This episode offers a thoughtful conversation about the craft, science, and soul of winemaking, revealing how listening to the land can shape exceptional wines while fostering a deeper connection to place.
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A xx

In this episode, I sit down at the table with Ms. Melissa Hardeo to explore what it really takes to keep food moving. From supply chain and distribution to the cold chain, we unpack the systems behind the scenes that protect quality, safety, and consistency from origin to the end user. It’s a practical look at the journey food takes, where timing, coordination, and control matter at every step.
We get into the realities of the work, how products are handled, where breakdowns can occur, and what it takes to maintain integrity across complex networks. Ms. Hardeo shares insight into the importance of temperature control, logistics planning, and communication, and how every link in the chain contributes to delivering food that meets both safety standards and consumer expectations.
This is a thoughtful conversation about one of the most essential yet often overlooked parts of the food system, revealing how countless decisions behind the scenes help ensure the food on our tables arrives safe, fresh, and ready to enjoy.
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A xx

In this episode, we sit down at the table with Ms. Emma Hammond, the creative force behind Emma Hammond Baking Co. in Orillia, Ontario. Known for her artisanal approach and passion for flavour, Emma brings warmth, precision, and creativity to every baked creation. From innovative pretzels to hearty breads, she blends traditional techniques with inventive twists, delivering baked goods that delight the senses.
Listeners will discover how Emma turned her love of baking into a thriving business, the inspiration behind her signature recipes, and how she navigates the challenges of running a small baking company while staying true to quality and technique. Emma shares insights into ingredient sourcing, her creative process, and the balance between the technical and artistic sides of baking.
This episode is a celebration of passion, craft, and community, offering a behind-the-scenes look at how a local micro-bakery grows through dedication, creativity, and a genuine love for the craft of baking.
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A xx

In this episode, we sit down at the table with Rebecca of Dragon Acres Farms in Brechin, Ontario. The farm is rooted in thoughtful land stewardship, cultivating a diverse array of specialty and heirloom produce, including Tetsukabuto squash, Thai frog finger and Onsuro eggplants, herbs, and tomatoes. Rebecca shares her journey into farming, offering insight into what it takes to grow unique crops while working in rhythm with the land.
Rebecca discusses the philosophy that guides Dragon Acres Farms, growing unique varieties chosen for their flavour, colour, texture, and culinary expression. Listeners will hear how cultivating less-common varieties allows her to express both artistry and purpose, shaping the farm’s relationship with chefs, the local food system, and community.
This conversation is a quiet but powerful reflection on farming as craft, calling, and commitment. Rebecca’s work reminds us that meaningful food begins with respect for the land and a deep attentiveness to what it can offer, where passion, dedication, curiosity, and care are as essential as skill and labour in the life of a farmer.
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A xx

In this episode, we sit down at the table with Mr. Andy Lane of Hand Hewn Farm in Fresno, Ohio, a working farm and education-focused operation dedicated to teaching whole-animal butchery and traditional charcuterie. Together with his business partner, Mr. Doug Wharton, Andy has built Hand Hewn Farm into a place where craft, ethics, and hands-on learning come together, offering immersive workshops that reconnect people to the realities and responsibilities of working with animals for food.
Hand Hewn Farm is itself a family endeavour. The farm is made up of two families, the Lane and Wharton families, who have been farming together for years, combining their lives, their families, and their skills to create a place rooted in shared purpose and communal effort. What began with homesteading has grown into an education hub, and their partnership reflects a deep commitment to collaboration, family values, and meaningful engagement with the land and food they produce.
We explore the philosophy behind teaching butchery as a skill rooted in respect: respect for the animals, the land, and the people doing the work. Andy shares how he and Doug approach education with intention, creating an environment where slowing down, learning by doing, and understanding the full process from pasture to plate are central to the experience.
This conversation is about more than technique. It is about purpose. From preserving traditional skills to building confidence and awareness in others, Andy and Doug’s work at Hand Hewn Farm reflects a shared commitment to thoughtful food production and meaningful education.
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A xx