The Livy Method Podcast - You Inherited More Than Recipes

Episode Date: September 1, 2026

Food is one of the last places culture still lives. It's how your family said I love you, how traditions crossed oceans, how a recipe outlived the person who wrote it down. Gina sits down with Capri Cafaro, radio host, TV personality, creator of the Emmy-nominated PBS series America the Bountiful and author of United We Eat, who has spent years travelling North America collecting the stories behind what people grow, make and pass down. Why food is the strongest keeper of cultural memory we have. What Indigenous food sovereignty teaches everyone about eating well. Why knowing who grew your food changes how you eat it. And what gets lost when a meal becomes a calorie count instead of a story. Plus the reason slowing down at the table might matter more than anything on it.Where to Find Capri and her new show Post Cards Across Canada: YouTube: https://www.youtube.com/@BountifulTellsStoriesWebsite: https://www.capriscafaro.comInstagram: https://www.instagram.com/capriscafaro/Bountiful Media: https://bountifulmediabrands.comThis podcast aligns with Sep 1st of our Summer Club, members can find video in our Livy Method app or Summer Club Community Group: https://www.facebook.com/groups/livymethodspring20 Hosted on Acast. See acast.com/privacy for more information.

I'm going to be honest with you, this podcast is unapologetically a hot mess because that is what midlife feels like sometimes. Why, though? And how do we make it better? Do we all just need facelifts and JLP ones? I mean, let's talk about it. No bullshit, no wellness wankery here because we're trying to make real change and change is hard. But we're in this together. Welcome to the Living Method podcast. If you're looking to lose weight and you want to keep it off, you have got to check out the Living Method. Next live session starts September 14th. Better than ever, easy to follow. We have the most incredible community and it works. Head over to living method.com to sign out today.

Relationships with food can be complicated and run deep. My guest today, Capri Caparro is a radio host, television personality, cookbook author with a passion for exploring the connection between food, culture, and community. She is the host and creator of the James Beard Award, an Emmy Award nominated PBS, Congrats, Series American the Bountiful, and also hosts Eat Your Heartland Out and More Than Maple, a podcast focused on Canadian food culture and her newest show postcards across Canada is now available on YouTube. She also has her debut cookbook, United We Eat, which celebrates the stories and traditions that bring people together through food. girl, you're busy. Tell me about it. You too, Gina.

So I know you and your community are no strangers to spinning a lot of plates, as I think we used, as Ed Sullivan used to say. Yeah, you know, I love this. The more I learn about you, the more I love. And I think this conversation is going to be such a huge value to our members. So as you know, we're trying to make change. And let's face it, a lot of us are trying to focus on weight loss. We want to do it in a healthy way, not just physically, but mentally.

but it's complicated because we use food for so many things. We use food to show love. Here's these muffins I baked you. To celebrate, yay, let's go out for dinner. To self-soothe. And then you add the cultural element, your upbringing and your relationship with food. And that can really complicate things. No question about it.

I mean, you know, I certainly am no stranger to a complicated relationship with food. You know, as I feel. like everyone in my family has. You know, being short at Italian. It does not help. But, you know, to be honest, I mean, in my travels and in my work, you know, there's very little that I have done to consider that aspect of things. I mean, you know, as far as my storytelling is concerned, you know, because it's really about

how food captures cultural traditions to tell stories. Yes. Not necessarily. And yes, there are cooking segments in that sort of thing, but it's not necessarily, you know, in any way,

trying to inform or guide people on how to eat. Yeah, but here's the thing is that, you know, you take someone who's trying to lose weight and a lot of the diets out there, let's face it, are not really geared to how people were raised

and their relationship with food. So it's like, go, go eat. everyone's eating chicken on a Tuesday or whatever it is, right? And that can really disconnect you. I find that when it comes to weight loss, we get so disconnected. We are not honoring eating when we're hungry. We're not sleeping when we're tired. We're drinking when we're thirsty.

And we get so disconnected. How do we, in your experience, how do we reconnect and really embrace food? You know, I would say that it's important to slow down. It's important to actually take that time. And then for someone who's been on the road so much, for a number of years, not just, you know, as someone who has been traveling North America, you know, hosting a travel show, but as someone who spent a lot of time on the road, you know, in public service. And so I've spent a lot of time in my car. And that means that you're not spending a lot of time mindfully eating. So I would definitely say, you know, taking that time to actually slow down and a

enjoy your food rather than just, you know, making it a drive-by type of thing, I think is important. And I also think it's really important to know where your food comes from and have that connection to the people and the land that produce the food, which is, again, something that I have focused on in my storytelling and both in postcards across Canada and in America the Bountiful is, you know, understanding who makes our food, how hard it is to get to our table, where it comes from, what the ecosystems are around it, why certain things grow in certain places. And I think that that gives a certain type of reverence to what gets on our plate and that it deserves our attention. Yeah, do you think that, you know, knowledge is passed down, right? Traditionally,

traditionally knowledge is passed down. Do you think that we've, like, how much of our disconnection with ourselves do you think is just that lack of knowledge about food and to your point where it comes from? I mean, I think certainly, I mean, from anecdotally, I mean, you know, people always talk about, well, you know, people think that milk comes from the grocery store, you know, or those kind of things. And so that certainly is pervasive. I would say, though, that I think that actually food itself is one of the strongest preservation of culture being passed down from one generation to the next. Whether it is, you know, First Nations and indigenous communities or, you know, any culture, any family. You know, oftentimes you'll have your own family recipe traditions that are passed down in one way, shape, or form from one generation to the next. And that is where, you know, the cultural knowledge is kept. So I think that there are sort of two things here at play. One, I think that people maybe are not necessarily as attuned to where the food comes from. But I do think that food very much is a passed down knowledge keeper. of culture from one generation to the next. And it seems to be one of the most sustaining ways that people are able to hold on to their culture, their roots, and that cultural identity, which is why I feel that food is

such a very special way to tell stories. Do you think the accessibility to more varied cultural food, like you can go to any city, restaurants all popping up, do you think it's helping us or is it taking us further away from our roots. Like how do we know, okay, how do we start to even reconnect with our food culturally? I actually think that diverse food cultures is a fantastic way to learn about one another, right? I actually, it's a wonderful thing. And not all, you know, that is very much a phenomenon more so of larger metropolitan areas, you know, rather than rural communities. And I've been to many from the prairies to the Maritimes and from the Hawaii to Maine, you know, they're actually, you know, I think that this is something that is important to note here about

food deserts and food sovereignty and how those things play in healthy eating. Because in a lot of these communities, we oftentimes think about food deserts as maybe urban communities that don't have access to, you know, different farmers markets, whatever it might be. But oftentimes it is rural community, small. communities, the places that actually produce our food, you know, you have to drive 20, 30, 40, 50 miles to find a grocery store, which means you don't necessarily have access to protein. You don't necessarily have access to, you know, regular healthy food. You have more convenience foods, you know, your craft dinners of the world, your pot noodles. And that is, that's a major issue,

one that creates, you know, patterns of diabetes and hypertension and heart disease and a number of of other things that, you know, I think we need to pay attention to where, you know, access to healthy foods. It's one thing to talk about. It's another thing to understand that there is discrepancies within our communities based on income and location that have direct outcomes on our health. Yeah, dieting, for example, is a very privileged thing to be able to and to eat and to eat healthy. You know, what do we lose when it comes to food when we just make it about nutrition? When we're just focused on the calories and the protein content and, you know, whatever it is that we're focused on.

Food becomes a transaction. And I think that's actually very unhealthy. You know, again, I am someone who has, you know, really, I mean, was very much in the 90s diet culture, you know, spent, you know, time. I understand the complexities here and I've made it, you know, I think it's very important to step away from a lot of that stuff. I mean, you know, look, everybody does what they feel as best for them. For me, it's at this point, it's not about counting calories or looking at the number on the scale or, you know, trying to fixate on size numbers. those things like can really become distortions and create a level of dysmorphia where, you know, you hate yourself and you hate food.

And that's no fun. And so, you know, in my humble opinion, and I'm not a nutritionist and I'm no expert and by no means, you know, this is just my own personal opinion, my own personal human experience is that you don't want to make food a transaction. And you don't want to be fixated on the numbers. And when you focus on those things, when you focus on the protein content of this and this and this, sometimes, you know, you lose that pleasure and you lose that connection both to the food and people around you as you're consuming it. And it becomes intimidating and scary and all consuming.

Now, that's not to say that there are not necessities in, you know, from a health perspective, to be able to get your A1C numbers in chat, to be able to. You know, they think, look, I mean, my, my father had, I mean, as I said, as I mentioned, you know, there's obesity across my family. And he had, you know, I did not know this was possible. Five-way bypass and a clot removed from his heart at 69. He is now 74, you know, and, you know, that's what happens when you leave yourself unchecked, eat whatever you want, and never go to the doctor. So I don't recommend that either because that's very bad. So, you know, and he's changed his ways to an extent, but, you know, you can't totally

sometimes teach an old dog new tricks. But, you know, it's, you don't want to get to a situation where you are in a dire life or death situation because you neglect your health either. So it is, again, I think that that relationship with food is about balance. My grandmother used to say, today you splurge tomorrow you watch. Right. And I feel like that really is, you know, how do you strike that balance? And it's frankly not easy.

And it's, you know, it's not easy for everybody. And, you know, it's about trying to find that place that you have a healthy relationship with food as well as having a healthy relationship with your body, listening to it, recognizing, you know, where you might need to make changes in order to have that longevity, to be able to enjoy yourself and those around you. Yeah, God, it's just, it's such a, it's such a complicated conversation because when you think about culturally food, it's, you know, we're talking fairly healthy food. I think it's the, you know, it's the, um, the ultra processed food world that we live in,

right? The supersized world we live in. It's not the, you know, the grassroots, the farmers, the making of our food. I mean, it could be. That's a whole conversation for another day. But, you know, I think when it comes to people's relationship with food, you've had an opportunity to talk to so many people. Is that always part of the conversation, the health aspect? It's hardly ever the conversation in my line of work.

I never, it's really, you know, we talk about process, we talk about ecosystems, we talk about the environment, we talk about immigration patterns, we talk about the soil, we talk about, you know, how things get actually processed and picked and harvested and pooled. And we talk about the families and how hard it's been to pass land or businesses down from one generation to the next. Very rarely do we get it. I mean, sometimes we do. You know, my episode about mushrooms has a whole lot of discussion around the potential health benefits of mushrooms, of which we had to have a legal disclaimer about in that Mushrooms in Pennsylvania episode. Similar health benefits, you know, minerals of maple syrup. And we did our maple syrup episode in Vermont.

You know, so sometimes, you know, we may, it may come up in the conversation that, you know, this is high in beta carotene or this, you know, has a, you know, a benefit for, you know, circulation or this is a healthier sweetener than, you know, refined sugar. But it, for me, again, my conversations are based on. culture and what the the food does to preserve that culture, pass it from one generation to the next and help people understand each other better using food as a guide because everybody does eat, everybody does understand food. And you can have complex conversations about everything from civil rights to, you know, indigenous food sovereignty. And,

truth and reconciliation through food. I mean, I will say it was kind of one instance where kind of these two things intersected. Recently, I just did an interview. I came back from doing, filming an episode in Cape Breton, focusing on the

the McMaw, Acadian, and Scottish Gaelic communities. They are all living together, but having very distinct linguistic, you know, food and culinary and music traditions. Anyway, I I did a segment with a McMash chef, and we made fry bread, we made Banach.

And in that process, we actually, you know, utilized it as an opportunity to talk a little bit both about how Banach is not, you know, it's known as an indigenous food, you know, but it really its roots was in, you know, rations to, you know, First Nations. And it created, at least this is how the chef explained it to me. as a McMahon individual and as a First Nations person, that, you know, this fry bread is contributing to diabetes and obesity in First Nations communities. Right.

Because processed and refined flour is not necessarily part of their food traditions, which is why food sovereignty, getting back to the land, focusing on the foods and the systems that, you know, the First Nations and indigenous communities relied upon for so many years pre-contact. is so important to so many First Nations and indigenous communities across North America. Because trying to take back their food ways is also a way to control their health. Yeah, you know, you've seen some incredible food traditions, right? Like, what have you learned from people who grow or make food that you think the average person has completely loved much?

What do you mean? Well, you've had these in-depth experiences with people. This is your whole world, right? Like the average person, we're not having these conversations. We're completely unaware that we're not even going there. We're just trying to make sure we're getting that protein in our diet in the morning. We're not cooking food anymore. We're not having conversations about food culturally, our relationship with it.

I think so many of us have really just lost touch with all of it. What would be your suggestion? Like what have you learned through all your experiences on a really super personal level about your own relationship with food that maybe other people could relate to? You know, I would say, it's hard to say because, you know, I think that, again, this is, it's this, what I'm going to say is less about the experiences that I've had talking to folks and more about my personal experience being on the road, you know, every other week for nine months. and it's really hard.

And it's very easy to, you know, hit the drive-thru window and then start to feel very gross. And so, you know, and then there's this sort of incongruous bit, right, where it's like, you know, I'm out there on these farms and I'm talking to people about growing all this food, but then like, I have no time to eat myself. Right. And so, and in the meantime, I'm in the middle of nowhere, you know, and. And, you know, it really is like miles and miles, miles, even to a McDonald's. So you really have to start making, you have to start thinking ahead, you know. And again, to be honest, like, I'm sure I can make better choices in my life when it comes to food in some of these instances.

But, you know, you all, I also have to listen to my body about, you know, my energy levels because I have to be up at five in the morning and then I have to drive four hours. And then I have to be, you know, I don't get back till 10 o'clock at night. And I have to be on all day. And I'm doing all kinds of crazy things, hauling lobster traps with people and, you know, being, it ate the areas and a full B suit, you know. And so like I can't just, you know, live on Sour Patch kids and Red Bull as much as, you know, 20 years ago, that's 100% what I was doing. You know, and so it's, you can't at some point, and this is really as well, I think, part of that midlife journey. is that, you know, for myself, you know, starting that sort of perimenopause journey is you have to,

you have to think differently about your energy, your food, what you put, what you kind of, you know, consume in general because your body is reacting differently. Like I can't actually live on, you know, diet, bread bull and sour patch kids. I just, even if I wanted to, you know, at this point, I just can't. So, you know, I think that there is that. But again, I'm in this world where it's a go, go, go, go, go. So what do you do? And so, you know, I try to like, you know, always have some kind of non-terrible snack on me.

But my biggest, the biggest challenge I have is I just will go hours and hours and hours without eating. Yeah. And then what happens, right? like you end up just, you know, eating a lot the wrong time of day or, you know, eating something bad or whatever it might be. So that, I think, is the biggest challenge for me. And it always has been just because of my schedule. But being on the road in particular and being in places where things are not accessible. I think the other part of this, again, as I was saying before, is that like I come into these communities,

but these communities belong to other people that have to drive 50 miles to a grocery store. So acknowledging the fact that, you know, again, it's this, it's this conversation about privilege, too, that, you know, I can think ahead and I can go get a bunch of stuff and I can bring three boxes of fruit snacks or whatever I'm going to do or have a bunch of grapes or, you know, whatever, you know, or indulge my sour patch kids because I'm certainly not afraid to do that too. If I'm, you know, really want my sour patch kids, I'm not going to deprive myself. I just can't live on them like I did. It's like my one food group is sourpatch kids. kids. So now it's more today. You splurge tomorrow you watch with those ones. Um, because they burn a hole in my stomach. But so, you know, so, but like I think that in that sense, it's like, I think these are the things that people can relate to, whether you are a busy mom or, you know, a working mom or somebody that is working or somebody that does shift work, whatever you might be doing, you know, um, how do you take time to listen to your body and to listen, you know, and to make the choices is that make you feel good, you know, make your body feel good.

And as we go through life changes, that dialogue with ourselves also changes. Yeah, it's not just that food noise with the dialogue with ourselves. It's the food noise out there that's, where do you have such a passion for this? Is it food or culture? Or you just combine it to? Like, where does that come from? Well, I mean, it's, it's both. I mean, I was, so, you know, growing up and you sort of touched upon this.

So, I mean, I'm Italian and Ukrainian, and food very much was a way to express yourself, right? It is how I was connected to my culture. It is how I, you know, express hospitality and love, all of those things. You know, I bake pies and bring them to people. You know, I make, you know, stuff all the time and, you know, put them in little boxes and try to, like, try my best at, like, Pinteresting life, you know. And so, and I've spent a lot of time with communities and that, you know, with agriculture and that sort of thing.

So I was very sort of interested in learning more about agriculture. Yeah. So and then started to see the connection between food and culture. So to me, what really drives me is the cultural story. But I do have, I feel like I think many of us, that relationship with food is part of my identity for better or worse, you know, because it is how I express good things. in life, but also, you know, admittedly, you know, being put on a diet from the time I was seven years old. So, you know, it's a tough. So, you know, when you are constantly being, you know, and also there's there, I think maybe this is also relevant to your community too. It's that we have,

there's a difference between diet culture and being and trying to be healthy and listening to your body, you know, I mean, there are people, you know, my sister and included that have high BMI but have no cholesterol problems, no diabetes issues. Like her numbers are perfect. She's got arthritis. And, you know, there's a lot of fat phobia out there that draws assumptions of people. I was just talking to a friend of mine about this where, you know, the assumption that people go to, you know, is like, well, you've got to lose weight. You're going to feel less depressed. If you lose weight, you're going to, you know, life is going to be better if you lose weight. I think that connection of saying that like, somehow,

being, quote, skinny is going to save your life. I mean, it may actually, like in the case of my dad, like, you know, losing weight is going to save his life. But in the case of my sister, you know, I mean, you know, or myself where, you know, I'm, I'm always going to be obese on the, on the scale because I'm five feet tall. I'm never not my, I'm never going to be a number that is going to be said that like I'm, like, I'm the size of a child, basically. You know what I mean?

So if I'm like a regular woman, like at 145 pounds, I should be like 110 and it's never going to happen. It's just, you know, so there's a level of acceptance of, you know, again, I'm just saying this as myself, as my own personal journey. And by no means do I want my own personal journey to influence, inform, or judge others. Everybody on this journey is different. everybody that, you know, has a different relationship with food, a different relationship with body, a different relationship with body image. But I would say this, the one thing that's consistent is that it's not easy.

It is not easy. It times to, you know, like yourself and accept your body and accept its strength and focus on the good because diet culture, popular culture, whether it was Cosmo in my day or, Instagram filters today, you know, create these, you know, senses of perceived body standards, body standards and beauty standards. And, you know, we have to, I think, bifurcate and separate the concept of beauty, of trying to strive and attain beauty standards and having a healthy body in relationship with food. Those two things, we don't, you know, I mean, the problem is that it's, you know, and we can't like, you know, Rome wasn't built in a day. But, you know, it's like if you need a GLP1, great. If that's something that's going to make things easier for you

with food noise, fantastic. It's out there. It's a tool to use. Again, no judgment on that. But if you don't want to go that route because you don't have diabetes and, you know, you don't have any problems, that's your choice too. And so, you know, the assumption that, you know, everyone needs to be striving to be skinny, I think creates a distorted relationship with food and how food impacts our ability to be happy and accepted by others, which is wrong. And again, in my humble opinion. Thank you. Thank you for sharing that. And I think your perspective is really unique. because a lot of women struggle with, especially the Italian, Ukrainian background, where food is such a big part of that, but I'm Italian, I love my pasta, I love my this,

I love with that, how can we reconcile wanting to make change and be as healthy as possible, and then not alienate our cultural. Yeah, it's hard. It's very, very hard. Very hard. Have you noticed that there are certain cultures that tend to have a better relationship with food than others? That's actually a really interesting question. And, you know, I don't know. Again, I think it's about, you know, how when you are making the food, like if you are growing the food, raising the food, that sort of thing, I think that there is, you know,

a different reverence for it. But I think the question becomes, what do you mean by a healthy relationship with food? What does that even mean, right? Is it, is it, you know, does that mean you don't overindulge? Does that mean that you respect where it comes from? Does that mean you slow down and have mindful eating? What does that even mean? What I mean?

Do you know what I mean? I don't know. Yeah. That's good question. I think that's what we're searching. We talk about our relationship with food and that's something that goes deep, which is why I think this conversation is so fascinating. And it's, you know, it's an important conversation to have because I think our relationship

with food is really is more complex than we actually realize. And if we don't even know what a healthy relationship with food, food is. I think in our mind, maybe not, it's not actually with food. It's like not stressing about food. Yeah. Yeah. Well, I think that and that kind of goes back to my earlier point, right, of that stress of when it becomes a transaction, you're looking at the numbers. You're looking, okay, what is, you know, what's the sodium count? What's the, you know, what's the fat count? What's the protein? I mean, and again, like, if you're my dad, you better be looking at the sodium numbers. And I know he's not, but he should be, right? So they're like, sometimes you need to. And that is a

different situation because you've got to do it and, you know, it's important. And you don't necessarily, like I said, if you have a kind of better relationship with food in the sense of that you're not just eating whatever, whenever, all the time, or using food as an, I mean, I think that this is that maybe the other part of this too is there's the food noise of being worried about and stressing about it, being like, should I eat this, shouldn't I eat that? What does this mean? how is this going to affect me? But, you know, you strip that back. Is it really, is the question we're asking ourselves?

Is this going to make us fat? And if that's the question, why are we asking ourselves that question? So like other esoteric debates for another day, you know, so I think that there's that part of, you know, the food sort of complexity and noise that we have. But then, you know, I think that there's other aspects, too, of. you know, you also have to recognize as women oftentimes are the ones that we are preparing our foods for others, right? So what are we making for dinner? Who does everybody want? How do we get, how do we get healthy food into, you know, our kids, you know, diets and lunch and this and this

and this, right? And so, you know, that's another layer of a, you know, a different relationship with food. And then there are people that admittedly, you know, stress eat for comfort. And I think we all have those moments in life, but there, that is, that is a real, you know, issue for some that, you know, some people smoke, some people drink, some people run, some people eat, right? And so, you know, if you, if you're reaching for the pine a haggendaz when you're stressed, now I have the opposite issue. I just don't eat when I'm, when I'm stressed. I can't eat. Yeah. So that's a whole different problem. And then like, you know, two weeks later, I end up eating a bunch of, you know, a bunch of crap because I didn't eat for two weeks because I was stressed.

So that's, I don't recommend that either. But, you know, I would say that I think that there are these so many different layers of that relationship with food. And one, you know, admittedly is, you know, for those individuals that do utilize food as a coping mechanism, I want to acknowledge you and see you and understand that that is something that goes deeper than, you know, do I want to be skinny or do I want to be fat? This is a complex relationship with emotions and coping strategies, which can't just be dealt with in diets and diet culture and trying to like eat more protein. That's a larger conversation for the mental health community. And by the way, I'm also a licensed clinical social worker. So I see some of this stuff too. And that work, you know.

Well, I think, you know, we're big, we're big here, Capri, around awareness. I don't know. I think everyone's on their own individual journey. Absolutely. What someone's dealing with is different than the next person. I think the biggest thing is awareness. I think the thing that I love about this conversation today is it does highlight the complexities. You know, I definitely don't claim to have all the answers, but I do want to be. But it's so much deeper.

And I think you've given us so much to think about, especially with our relationship with food. Is there a way or something that you suggest that or maybe that's, the wrong term to find more joy in food that's not so centered around its effect on our bodies like have you do you have a new appreciation for food in general oh i mean i think for sure and i think again it is that slowing down it's understanding sort of the behind the music to you know harking back to a bh1 show right it's you know when you kind of know the story behind stuff it takes on a totally different meaning right so you know it's more than food it is a story. And, you know, and when you get, you know, taken into that story, you can find joy in that

interest. But, you know, I keep coming back to that, you know, slowing down and, you know, really enjoying the process that, I mean, we think about European culture, right? And people just like, like, you know, we in North America, I think, really revere this. It's slow. You eat dinner so late, but it's all fresh and like, you know, and you're sitting around the table and you're just talking and, you know, you're laughing and you're this and that and the other. And so the food gets joy by the joy that is around it. The food is the conduit. Yes. Bring joy to the table. Yeah, because, you know, we're just, I'm thinking I just went, I was lucky enough to go on a European trip with my whole family, 12 of us. And that's the part. The hanging out. in Paris just like sitting at the tables looking out and we're all just sitting there. Yeah.

We're not even like that is that time together and then we come home and we're throwing food on the table and we're done eating it in 10 minutes and then we're off next and whatever. And phones. Yes. You know, that sort of thing too. You know, it's, you know, it distracts us. And so I think that that's, you know, we've, I think that's the other thing. It's also not good for digestion, right?

So, you know, that whole rest and digest versus, you know, fight and flight type of thing. You know, so you really, when you are taking time and when you are mindful and when you are, you know, food is the, like I said, food is like the conduit, but it's it's the focus, but it's not the focus if that makes sense. So you're enjoying it. Like, you know, you are appreciating it and savoring it, but you're also savoring the moments that, like I said, bring you. to the table. Yeah, that's some great insight and some great advice. Before we go, I want to ask you about your new show, Postcards Across Canada. It's now available on YouTube. It is indeed. Postcards card. Our first episode dropped and we got four more on the way. So very similar to, you know, America the Bountiful Postcards Across Canada, you know, is trying to capture cultural

stories in Canada, from the prairies to the maritime, utilizing food as a guide. You know, and so our first one was Prince Edward County. It was a little bit more fun because it was actually dog-friendly destinations in Prince Edward County. But I went to a winery, a cidery, a brewery, and a dog-friendly hotel. And, you know, we focused on, you know, so the local terroir there and why certain places like Prince Edward County actually are able to grow grapes and grow apples that are good for cider. So again, that focusing on the makers behind it, the process, you know, and that sort of thing. So my lovely Bichon marshmallow was really the star of that show. So he got to trot around a bunch of fun stuff and, you know, had, you know,

artists and, you know, dog treats and all of this good stuff. But then we're going to Montreal, which I'm editing right now. And Montreal as a urban agriculture leader globally with the largest indoor farm and the largest rooftop greenhouse in the world. Montreal being a place that really values utilizing local ingredients from Montreal and from Quebec, whether you are a Congolese newcomer who opened a restaurant who uses Quebec farmers to source, or, you know, you are going to Jean-Tellon market to source local ingredients to make recipes out of an Italian. cookbook or you're just a regular consumer that is getting your produce from one of these rooftop

farms. It's about, you know, savoring local in a multicultural place and in an urban center that has managed to, you know, create urban agriculture as a hub. And then we go to Cape Breton, where, as I mentioned earlier, you know, I reach a Mi'KMA, Acadian, and Scottish Gaelic traditions there and their culinary traditions, their music traditions, their linguistic traditions. We also have an entire 18th century cooking traditions at the Fortress of Lewisburg, which ended up being a separate episode because it was that awesome. And then I'm also out in Saskatoon, touring farms and also, you know, making that connection between the prairies and the Ukrainian community that has been established there and how their

food traditions, how they came as farmers in the 18th. 1800s and now we have four waves that have shaped the culture of Saskatchewats. So that's what you got coming in the next couple of months. So you can find it, as you said, it there on our YouTube channel, Bounseltell Tell Stories, and also on Harrow Smith Magazine's YouTube channel as part of their 50th anniversary celebration, 50 years, five decades on the shelves here. Your magazine stands in Canada. Well, you know, wow, you make it all sounds so exciting, my goodness.

Exciting, yes, glamorous, absolutely not. I was driving myself in the rain from Halifax to Cape Britain four hours. It's brutal. So definitely not, you know, but really a privilege to be able to, you know, help tell these stories and amplify stories from those that make our food, grow our food, and want to share their cultures with others so we can better understand and celebrate one another and celebrate destinations across North America,

particularly right now as Canada is, you know, very much celebrating, you know, I'm right here in Toronto, you know, go out there and visit those destinations in Canada. And that's one of the things we want to encourage folks to do too. There's plenty here to go visit, see, and celebrate. And we hope postcards across Canada will inspire you to do just that. Yeah. Well, I asked you, right, how do we reconnect with food? How do we find joy in it?

Starting with your show, sounds like a great way to do that. Bountiful tells stories on YouTube. We're going to put Capri's website, Bountiful Media Brands.com on the, well, there it is right there for you. We'll also add it to the podcast information and live in the group so you'll know where to find. Please follow me on Instagram. Yes, Caprius Caparro on Instagram. And, you know, if you'd like, we would really appreciate a follow.

I love it. Well, I already followed. I already followed you. But thanks, Capri. This conversation is so fascinating. Thank you for the passion and insight that you brought to us today. It's much appreciated as we go on this journey to deepen our relationship with food. I think it's a really interesting conversation. Thank you, everyone, joining us live. Lots of comments. Thanks, everyone. Have a great day. Thanks, Capri.