Up For Discussion

This week, Tom calls up award-winning singer-songwriter Loryn Taggart to talk about her all-time favorite Canadian Food, Nanaimo Bars! We also talk peameal bacon, hickory, and tire- not the rubber ones that live on cars, but the delicious winter treat! And, we get into our shared love of BBQ and our mutual Hungarian backgrounds, because chicken paprikash is delicious and it's never a good idea to smoke a watermelon with mesquite! Do you have a favorite Canadian food? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! And, you can follow Tom Zalatnai everywhere @tomzalatnai. Find everything Loryn's doing on her website! https://www.loryntaggart.com/ Buy her music on BandCamp: https://loryntaggartmusic.bandcamp.com/ Give her your tasty streams on Spotify: https://open.spotify.com/artist/2DwFvKJOTB8DNK7j0q3HaO Resources for Allyship: htt

This week, it's National Spaghetti Day, so today's episode is all about Spaghetti! Tom calls up podcaster & stand-up comedian Mike Carrozza (@mikecarrozza) to hear about his love of Pizza Hut and the deep intricacies of what makes Spaghetti amazing. We talk meat sauces, chicken wings, and the cardinal sin of cutting up your spaghetti noodles before eating them. TWIRL THEM ON YOUR DANG FORK, BUDDY. Do you have a favorite kind of spaghetti? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! And, you can follow Tom Zalatnai everywhere @tomzalatnai. Follow us on Instagram @DownWithTalking and get a chance to win a $25 Doordash gift card! HOW TO MAKE LASAGNA: https://youtu.be/Osiql2-TwH4 Get Cherubic! http://www.mikecarrozza.com/cherubic-1 Listen to xBummerxBoysx: http://www.mikecarrozza.com/podcast-xbummerxboysx Keep an eye out for We Didn

This week, it's all about New Year's Food Traditions! What kind of foods do people love to pig out on at the turning of a year, and what do they symbolize? Tom calls up Andrew Henderson (@arhenderson) to hear about his family's tradition of eating pork chops & sauerkraut on New Year's Day, then breaks down a list of New Years Eve "Must-Haves"- all the things you'll find on Tom's dining table if you get invited over to ring in the new year together. Thanks so much for listening to Up For Discussion this year! Let's celebrate the end of 2020 together, and hope that 2021 is full of good things. Do you have a favorite new year's eve food tradition? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! And, you can follow Tom Zalatnai everywhere @tomzalatnai. Check out Debate This! www.debatethiscast.com & twitch.tv/debatethiscast Resources f

This week, it's all about Fast Food- what makes it good, why we love it, and whether or not any of the stigma around it is even remotely justified (spoilers, it's not). First, Tom calls up Cath Gilbert, host of Fillorians United, to talk about growing up poor in the 90s, shamelessly loving McDonalds, the ins & outs of delivery french fries, and why it's so hard to get a good poutine delivered to your house. Then, Tom talks to Kevin Guo about growing up with food-positive parents in China, studying nutrition & diabetes, and how the different ways cultures view 'junk food' directly affect their nutritional value! Also: Tom ranks their Top 5 Fast Food Burgers! Do you have a favorite fast food place? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! And, you can follow Tom Zalatnai everywhere @tomzalatnai. Fillorians United: https://open.

This week, to celebrate National Biscuits & Gravy Day, Tom calls up Matt Cole (@mc_dj_mc) to get a little history lesson (maybe also a geography lesson?) about southern cooking and what goes into the titular gravy! What makes a sausage gravy a uniquely beautiful partner for a flaky breakfast biscuit? How does someone even *make* gravy out of breakfast sausage? Is it, like, actually good, or just filling and satisfying? Matt challenges Tom to make Biscuits & Gravy before the second half of the show, and Tom challenges Matt to spend a little time cooking for himself as a self-care thing! We also talk Dippy Eggs, and what makes southern cooking the best cooking. Do you have a favorite way to eat biscuits & gravy? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! And, you can follow Tom Zalatnai everywhere @tomzalatnai. The Biscuit Recipe

This week, to celebrate Hanukkah, Tom calls up David Hall and Andy Sherman from Natural Toonie to get a lesson in all things oily and delicious. What makes a good latke? What kind of sauces are they served with? What are the best fillings & toppings for traditional Hanukkah donuts/sufganiyot? How do you microwave a latke without making it soggy? Also, we take a brief detour into the history of Montreal Steak Spice, whose creator, it turns out, was a close relative of Andy's! Do you have a favorite Hanukkah tradition? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! And, you can follow Tom Zalatnai everywhere @tomzalatnai. Follow Andy on Instagram @andyshermanart! Listen to Natural Toonie! https://soundcloud.com/natural-toonie-podcast Resources for Allyship: https://docs.google.com/document/d/1hp7nlP5UcH63FEl1kpPgxdO7Qw7iagcCTBfOPfPL

This week, to celebrate our 300th episode, we're talking Comfort Food, and bringing in the big guns. First, Tom calls up longtime friend of the show Julian McKenzie (@jkamckenzie) to reflect on this crazy five year journey and talk about his favorite comfort food, potato chips! He shares his top 5 chip list- a controversial list, to say the least! Then, a real blast from the past as original co-host of the show Simon Pelletier phones in to talk about 'delighting in the process' and the comfort we can find from putting time and effort into something, including, but not limited to, homemade bread! Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! And, you can follow Tom Zalatnai everywhere @tomzalatnai. Check out everything Julian's up to by following him on twitter @jkamckenzie, and go listen to The Scrum Podcast! https://linktr.ee/the

This week, it's all about food insecurity & food banks! First, Tom talks to Megan Bridget from The Vintage Kitchen, to hear her stories of growing up with food insecurity and the ways we can work to de-stigmatize poverty and hunger. Then, Tom talks with Kim Fox, the Director of Programming for The Depot, to learn about some of the awesome programs they've got running all over Montreal. Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! And, you can follow Tom Zalatnai everywhere @tomzalatnai. Follow Megan on Instagram & Facebook @TheVintageKitchenLLC Check out everything The Depot is doing at www.depotmtl.org Donate at Canada Helps! https://www.canadahelps.org/en/charities/ndg-food-depot/ Resources for Allyship: https://docs.google.com/document/d/1hp7nlP5UcH63FEl1kpPgxdO7Qw7iagcCTBfOPfPLuMg/edit?usp=sharing This episode is brought to

This week, we're talking all about buffets! First, Tom calls up Clay Sandhu, the Food Editor for CultMTL, to hear his story about how he got into food media, his relationship with all-you-can-eat buffets, and the effect of the Covid-19 pandemic on communal food businesses. Then, Tom calls up friend of the show Laura Lee Rhoades to learn about the "Indiana Carry-In"- sort of like a backyard barbecue and an all you can eat buffet had a beautiful midwestern baby! Laura shares great stories of gathering together with family, some awesome recipes, and drops some knowledge about mid-century convenience foods! What's your favorite buffet? Does your family have huge potlucks? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! You can follow Clay on Instagram @claysandhu and check out his website www.claysandhu.com Check out CultMTL, especially

This week, it's all about sauce! Obviously, sauce is a huge topic, and we aren't going to hit everything today. First, Tom chats with friend & patron of the show Chantal Thomas about her famous Bathtub Pesto and the joys of cooking with seasonal ingredients. Also, a quick review of the American Barbecue Showdown and the ways that we can learn from cooking competition shows. Then, Tom calls up Elisabeth Nyveen, one of the producers of October Jones & Fish With Legs, to get a quick lesson in white sauces & rouxs. Roux? I think maybe just roux? I speak french, I should know this… Anyways. Bechamels and whatnot. Also, we talk a little about cranberry sauce and whether or not salad dressings count as a sauce! Side-note: Obviously, the past week has been super stressful and exhausting for a lot of us, given the whole US election thing, so if we all seem a little tired on this episode, that's why. Hopefully you've been managing to take care of yourself through all of this, too! Remember that self-care is super impor

This week, it's all about french fries! First, Tom calls up Stefan Spec, host of Some Good Friends, to talk about what he thinks makes a perfect french fry, and to share stories of their own experiences making homemade fries. Then, Tom, David, and a literal murder of crows right outside the studio window, talk about some alternative ingredients for making fries, what makes a french fry a french fry, and the Israeli phenomenon of putting fries in your shawarma. And, we tackle the important question of whether or not french fries can hold up to spending 15 minutes in some dude's car on their way to your house. Happy Birthday, Toby! We love you a lot, and can't wait for you to be embarrassed to listen to this in a few years when you have the attention span for it. What's your favorite kind of french fry? Have you ever made your own? How'd it go? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by

This week, Tom calls up Tamika Adjemian (@tamikaadjemian) from Unity Kitchen (@unitykitchenmaine) to learn all about the science and techniques behind preserves- what happens on a chemical level to a fruit or a vegetable when you pickle it, and how do you avoid the ever-present threat of botulism? Also, what the heck even IS botulism? What's your favorite kind of pickle? Have you ever canned your own food? How'd it go? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! New Ball Book of Canning & Preserving: https://www.barnesandnoble.com/w/the-all-new-ball-book-of-canning-and-preserving-ball-home-canning-test-kitchen/1127589900 Red Pepper Kasundi: https://www.freshpreserving.com/blog/tomato-red-pepper-kasundi Food In Jars: https://foodinjars.com/ Pickled To Please: https://www.motherearthnews.com/store/product/pickled-to-please Tamika'

This week, Tom calls up longtime friend of the show Billy Eff (@billyefflechef) for a history lesson about the Congress of Vienna, the significance of French cuisine, the effects of colonization on food cultures, and how Guy Fieri is the ultimate modern-day culinary diplomat. Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! Check out Ragers and keep an eye out for their new album, coming soon! https://saboteurmusique.com/artist/ragers/ Roundhouse Cafe: https://itineraire.ca/cafe-maison-ronde/ Chef Norma Miqmak Catering: https://miqmak-catering-indigenous-kitchen.business.site/ Resources for Allyship: https://docs.google.com/document/d/1hp7nlP5UcH63FEl1kpPgxdO7Qw7iagcCTBfOPfPLuMg/edit?usp=sharing This episode is brought to you in part by Whisky Lane! www.whiskylane.ca SUPPORT THE SHOW! patreon.com/upfordiscussion MERCH! https://www

"If you try too hard to categorize things into subcategories, you end up with Stoup." This week, it's all about Soup! Tom talks with Kadi Diop (@kadi__d) from the YA Podcast about how soup is the king of shareable meals, food security, and stretching ingredients a long way. Then, Tom calls up Giovanni Colantonio (@MarioPrime) from Left Trigger Right Trigger and Duckspeak to dive deep into the semantics around what makes something a soup, a salad, or a sandwich, and, of course, whether or not cereal is a soup. Also, what is a "stoup" and has Rachael Ray ever committed a crime against humanity? What's your favorite kind of soup? Are you a "brothy soup with chunks" person, or do you like your soups puréed and thick? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! Listen to the YA Podcast! https://soundcloud.com/ya-podcast Listen to Dea

This week, Tom calls up food writer, podcaster, and Food Network personality Simon Majumdar (@SimonMajumdar) to talk about the fascinating history and techniques behind Biryani, a wonderfully flavourful and deep Indian dish of "rice and stuff"- we get into the misconceptions about spice in Indian cuisine, the importance of understanding process while cooking, and the value of hospitality. What's your favorite version of "rice and stuff"? Have you eaten Biryani? If not, what are you waiting for? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! GIVEAWAY! Win a $25 Doordash gift card! https://www.instagram.com/p/CF7XA4WHXt7/ Check out everything Simon's doing at www.simonmajumdar.com, and make sure to listen to the new season of Eat My Globe, out today! www.eatmyglobe.com Resources for Allyship: https://docs.google.com/document/d/1hp7n

This week, we set out with one goal: to learn how to make food look good on camera. First, Tom calls up food photographer Rojarra Armbrister (@kissmytongs) to pick her brain about what goes into getting a perfect shot for your Instagram food photos, and to talk about the ways food media can be great for building and uplifting your community, before sharing some NDG takeout recommendations. Then, Tom chats with YouTuber & cookbook author Cayla Gallagher (@pankobunny) to find out how she makes sure the things she makes look good enough to eat, the thought process behind recipe development for video, and her new cookbook, Reindeer Food, available for pre-order now at the link below! What's your favorite food to take pictures of? Ya got a favorite food instagram or youtube channel? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! You can

"I know what I like, and what I like is Guy Fieri." This week, we're talking Mac & Cheese! First, Tom calls up fellow Fieri-phile Matt Cole (@mc_dj_mc) from Debate This! (@debatethiscast) for an insightful breakdown of everyone's favorite comfort food, the horrors of Stouffer's On-Tap Mac & Cheese Machine, and to hear all about his girlfriend's dairy-free baked mac & cheese recipe! Then, Jeremiah tells Tom about Trinidad Macaroni Pie and harshly judges the use of frozen peas & corn. Also, a bit of conversation about what makes baking harder than cooking, oral tradition in family recipes, and the importance of understanding fundamentals before improvising. What's your favorite way to eat Mac & Cheese? Do you absolutely hate the idea of putting vegetables in your cheesy pasta? Is eating cold Kraft Dinner the morning after a sinful, horrific abomination, or the best breakfast ever? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon

This week, we're talking BBQ Basics! What are some of the key differences between charcoal and gas grills? What important safety steps can you take to insure you never accidentally set your house (or yourself) on fire? How do rubs and spice blends work? First, Tom calls up fellow BBQ Noob Tuong La (@tuongla_) from the Podcavern (@Podcavern) to learn about the Vietnamese bbq classic, nem nướng! Then, Tom calls up their buddy, Alex, a veteran of the gas grill, to talk about the importance of learning from your mistakes and not being afraid to ask for help, and, some tips about pork loin (and also pork tenderloin, because Tom makes a horrible mistake, and then learns from it!) What's your favorite thing to eat fresh off the grill? Do you prefer gas or charcoal? Did we miss something that you think absolutely should've been mentioned? What would you want us to cover in the next BBQ-themed episode? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twit

This week, it's all about breakfast cereal. We dig into our childhood favourites and whether or not they hold up now that we're, you know, adults. Tom and David talk about Kosher cereals and early morning hog-smoking, then, Tom calls up special guest Giovanni Colantonio (@MarioPrime) from the Left Trigger Right Trigger podcast to hear about his annual Hottest Cereal Box Mascot Tournament and to address a very important question: Is cereal a soup? Who do you think is the hottest cereal box mascot? Would you drink a cereal milk latte? Did we miss something that you think absolutely should've been mentioned? You can join the conversation by supporting us on Patreon at patreon.com/upfordiscussion or by hitting us up on Twitter and Instagram @DownWithTalking! Check out Left Trigger Right Trigger to hear Giovanni talk about video games! It's very good! In fact, here's an episode Tom was on awhile back! https://ltrtcast.libsyn.com/stealth Check out Natural Toonie! https://soundcloud.com/natural-toonie-podcast Th

Tom calls up longtime friend of the show Mike Carrozza (@mikecarrozza) to promote his BRAND NEW COMEDY ALBUM DROPPING SEPTEMBER 4TH! They get into the process of recording & launching a comedy album, Mike's new podcast xBummerxBoysx, and the importance of chasing your bliss in creative projects. Also, you can hear a sneak peek of Mike's album as part of this episode! It's very good! Go buy it so Mike can reach the top of the iTunes charts! https://music.apple.com/album/1523428723?fbclid=IwAR3iOqG_OYqy3uK5hqe2mkuyckHnYaWITlVjO3LGrVYGTyZkhc7NffuB8v4 www.mikecarrozza.com Resources for Allyship: https://docs.google.com/document/d/1hp7nlP5UcH63FEl1kpPgxdO7Qw7iagcCTBfOPfPLuMg/edit?usp=sharing Check out Khaos at www.createkhaos.com or on Instagram @createkhaos and head to www.khaoslabs.com to check out the trailer for American Dreamers! SUPPORT THE SHOW! patreon.com/upfordiscussion MERCH! https://www.teepublic.com/stores/up-for-discusssion?ref_id=2539 BUY CRACK APART! https://thehoneythorns.bandcamp.com/track/