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The Return of "Assis Toi" to CBC
Last summer I had the occasion to do a food series for CBC Radio’s Information Morning in Halifax. It was called “Assis Toi” and featured interviews and stories with local food lovers and producers,...
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Assis Toi: A Feisty Succotash
First, a promise: I will try my best not to make corn-y puns in this post. For the second episode of my summer series for CBC Radio, “Assis Toi” invites listeners to Prince Edward Island, as Bedford...
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Assis Toi: Remembering Rose
The whole time I was working on this story, all I could to was think of this song by the B-52’s. And no, you’re not about to click on Rock Lobster. This time “Assis Toi” heads off to visit Crystal Ross...
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Assis Toi: Oishii Agedashi!
Oishii means “yummy” or “tasty” in japanese, and agedashi tofu is tasty indeed. But more importantly, agedashi tofu is a great example of washoku, a tradition in Japan that encompasses the knowledge,...
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Assis Toi: It’s five o’clock somewhere…
For the latest episode of Assis Toi, I sat down for a beer with Chris Reynolds from Stillwell Beer Bar. Located on Barrington Street, Reynolds and the rest of the crew have a great devotion to beer in...
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Assis Toi: You say whore’s eggs, I say uni
The first time I tasted it, I didn’t understand it. Food should not melt like this in my mouth. It’s like a briny foam peanut. The second time, I knew what to expect, and appreciated it a bit more. My...
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Assis Toi: Pie and Cookies.
It’s a baking extravaganza on “Assis Toi”! My mom’s pie does not look like this. It looks much better. Last year’s final episode of “Assis Toi” took me all the way back home, proverbially speaking. I...
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Assis Toi: When food doesn't taste good
This week’s edition of Assis Toi looks at food in a different way: as a chore. This episode is very personal, as it involves a family member going through cancer treatments. The treatments essentially...
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Assis Toi: Fermentation Fun
I didn’t believe it when I heard that Sandor Katz was coming to Halifax. One of Katz’s books The author of The Art Of Fermentation and Wild Fermentation recently paid a visit to Nova Scotia to teach...
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Au Revoir, Assis Toi
And so, it is with a heavy heart, and a bit of a buzz that I say goodbye to this season’s edition of Assis Toi, the series. To finish the series off, I met up with Passable contributor, Melissa Buote....
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