Show Notes
Tanner and Jerry dig into the delicious world of food names—why they change, what they mean, and how they shape the way we eat. From French fries versus chips to biscuits versus cookies, they explore how the same foods get different identities around the world. The conversation continues with protected names like Champagne, Bourbon, and regional cheeses that can only come from one place. Then it’s on to the art of rebranding, from rapeseed becoming canola and slimehead becoming the far more appealing orange roughy. Finally, they catch up with Tanner's former boss and Top Chef Canada host Mark McEwan to talk about excellence, evolution, and how he's lasted 40 years as a restauranteur.
Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.
Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/
Follow on Tik Tok: https://www.tiktok.com/@flavorphiles
All episodes produced and owned by Tanner Agar. All rights reserved.
More from Flavorphiles
Whatever happened to the dinner party? Have we gotten too busy, too intimidated, or just too comfortable ordering takeout to invite friends over for a proper meal?
This week on Flavorphiles, Tanner and Jerry are back with a completely new Thanksgiving episode built for everything that happens after the basic advice runs out.
For Talk Like a Pirate Day, Tanner and Jerry dig into the surprisingly strange food and drink history of life at sea. We start with what pirates actually ate, why their diet could sometimes give them an advantage over the Navy, and how scurvy became one of the biggest threats aboard ship. That includes James Lind’s famous experiment testing cures ranging from cider and vinegar to seawater, citrus, and a truly questionable garlic-and-mustard concoction.