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Under the Canopy
On Outdoor Journal Radio's Under the Canopy podcast, former Minister of Natural Resources, Jerry Ouellette takes you along on the journey to see the places and meet the people that will help you find your outdoor passion and help you live a life close to nature and Under The Canopy.
Under the Canopy
Episode 143: Foraging Wild Leeks In Ontario With A Film Set Chef
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Spring doesn’t wait, and neither do ramps. When the forest floor finally opens up before the leaves fill in, wild leeks and ramps hit their short Ontario season and they are one of the most flavourful foods you can forage. We talk through where ramps grow, how to harvest them without wiping out the patch, and why a simple “three-shovel rule” can keep these colonies alive for future generations. If you’ve only seen ramps online or at a farmers’ market, this is the practical roadmap that gets you from curiosity to doing it right.
From there, I bring in chef Antonio Meleca, an international chef and the force behind a Toronto film industry catering operation that feeds hundreds of people a day. We get into what “kitchens on wheels” really means, how meals are planned around 14 to 18 hour shoot days, and why the hardest part is often the special diets and restrictions for top cast. Along the way, we swap ideas on how chefs use ramps in real menus, plus other short-season favourites like fiddleheads and truly great Ontario asparagus.
We also slow down for a clear, plain-language look at antioxidants and free radicals, and why Chaga mushroom tea keeps coming up in wellness conversations, including a listener testimonial about using it after a night of drinks. Finally, Antonio shares what’s next: Belcroft Estates, a new northern Ontario venue where custom menus and seasonal ingredients can take centre stage.
If you enjoy foraging, outdoor living, seasonal cooking, and behind-the-scenes stories from the Canadian outdoors and food world, hit subscribe, share this with a friend, and leave a review so more people can find the show.
Podcast Network Teasers
SPEAKER_08How did a small-town sheet metal mechanic come to build one of Canada's most iconic fishing lodges? I'm your host, Steve Nitzwicky, and you'll find out about that and a whole lot more on the Outdoor Journal Radio Network's newest podcast, Diaries of a Lodge Owner. But this podcast will be more than that. Every week on Diaries of a Lodge Owner, I'm going to introduce you to a ton of great people. Share their stories of our trials, tribulations, and inspirations. Learn and have plenty of laughs along the way.
SPEAKER_09Meanwhile, we're sitting there bobbing along trying to figure out how to catch a bass. And we both decided one day we were going to be on television doing a fishing show.
SPEAKER_07My hands get sore a little bit when I'm reeling in all those bass in the summertime, but that's might be more fishing than it was punchy.
SPEAKER_08You so confidently you said, hey Pat, have you ever eaten a drunk? Find diaries of a lodge owner now on Spotify, Apple Podcasts, or wherever you get your podcast.
Spring Walks And First Foraging Finds
How To Harvest Ramps Responsibly
Ramps In The Kitchen And Storage
Ramps Health Claims And Cautions
Free Radicals Antioxidants And Chaga
Chef Antonio On Film Set Catering
SPEAKER_02As the world gets louder and louder, the lessons of our natural world become harder and harder to hear, but they are still available to those who know where to listen. I'm Jerry Olette, and I was honored to serve as Ontario's Minister of Natural Resources. However, my journey into the woods didn't come from politics. Rather, it came from my time in the bush and a mushroom. In 2015, I was introduced to the birch-hungry fungus known as Chaga, a tree conch with centuries of medicinal applications used by indigenous peoples all over the globe. After nearly a decade of harvest, use, testimonials, and research, my skepticism has faded to obsession. And I now spend my life dedicated to improving the lives of others through natural means. But that's not what the show is about. My pursuit of the strange mushroom and my passion for the outdoors has brought me to the places and around the people that are shaped by our natural world. On Outdoor Journal Radio's Under the Canopy podcast, I'm going to take you along with me to see the places, meet the people that will help you find your outdoor passion and help you live a life close to nature and under the canopy. So join me today for another great episode, and hopefully, we can inspire a few more people to live their lives under the canopy. All right, as always, we want to thank all our listeners and really appreciate that. It's that time of year when, you know, I'm getting Gunner out, and he loves his runs, of course, and he just enjoys it. Uh, but uh with my son and his wife, and uh they got their their dog Bell, and Bell doesn't listen to me that well, but they're they're getting along okay now, so Gunner's okay with that. But now we're starting to see all kinds of stuff like wild leeks and ramps, and I noticed I'm watching my my nettles up, so it's up about uh five inches as of yesterday, which is uh supposed to be great uh protein and and harvesting the leaves at that age, you don't get the the stinging aspect, but all the other sorts of things that come along with it. Checking my mint my mint doesn't come up, but the wild leeks are out in abundance. And for those people that um know wild leeks or ramps, they call them ramps, R-A-M-P-S, and they are spectacular to eat. I uh pickle, I harvest them, I put them in salads, I eat the leaves raw, uh the bulbs, I pickle the bulbs. Not only that, I tried something else last year. I worked with uh a uh butcher shop that actually makes a wild leek sausage. And what uh they I blanched the leaves and then froze them to see how it would work out. I don't think I'd to be honest, I don't think I'd do that again. I think I'll just freeze them because they worked out fine, just freezing them, putting them in the the freezer, and freeze them pretty quick after they got harvested and be able to bring them out again and we reuse them quite a bit. But uh for those looking, if you look at maple bush where you find like people are tapping maple syrup and trilliums, if you find trilliums in the in the area, that's the soil necessary for wild leeks to be able to survive in. And I know patches the way it kind of works, is and what I always have is a three-shovel rule, it's uh take one out of a patch, leave one, and start a new one, uh take a shovel full for a new patch, and I've started new patches of of wild leeks. But this time of the year, very, very flavorful, and it's great that uh it's it's kind of to me, it's I can't eat onions. After I turn 50, if I have a raw onion, I blow it up worse than the full figure male that I am now, and it just it'll increase me and give me gas, a full belt notch just from eating raw onions, but I can eat wild leeks like crazy. And they're great for a lot of different things. Of if you look them up on online, you'll see, and if you look up ramps, if you know the um medical uses, I'm looking at one now, um, where this one here, particularly, it improves the distribution of oxygen through the body and um enhances the body's energy levels all support healthy uh function of the immune system. Not only that, uh, but there's uh uh it it it states that uh the iron, there's a considerable amount of iron enough in there that uh particularly important for women who are pre-menopausal stage. Um and this helps uh uh because of the uh the the profuse loss of iron, supposedly. I'm not a doctor, can't give medical advice. I'm just looking at uh some medical uses of uh wild leaks ramps right now, and they use the bulbs and the leaves. And I know I prefer them, I leave them a little bit longer and I harvest them a little bit later because I like the larger bulbs. If you get them too early, there's not much bulb there. And it's uh one way to uh to to ensure that uh when you're transplanting them, and I've done a number of different transplants very successfully. And the one thing I find is here in southern Ontario, where I am, you know, just east of Toronto in Oshawa, it's called the ramps are out now and they're probably ready to be harvested now. But up at our camp up near kind of Halliburton, it's about two hours north of here, not quite yet. They're not coming out yet, it'll be several weeks before those ones are I start harvesting them. But uh it contains also a lot of uh um antioxidants in it. Um and there's a a number of uh antioxidants with all that. So antioxidants essentially consume free radicals, and everybody hears about free radicals, but not a lot of people know what a free radical is. So when I'm moving my hands or talking or doing anything, I'm burning energy. A lot of time you don't burn the complete molecule when you're burning energy. Those uncomplete molecules are called free radicals. And we can this is the the the simplest way to kind of explain it so people get an understanding. I know it's everybody hears about oh, free radicals gotta deal with it. Antioxidants help with that. Well, and we can get free radicals through the food we eat, through the air we breathe, to absorb it through the skin, a lot of different ways. And what free radicals do is they're trying to join with other molecules, and a lot of times they'll concentrate in organs and trying to take molecules from there, and they start to break down your system. Antioxidants essentially consume free radicals, not really, but they pair with them. So we say consume them and stop your body from breaking down in the first place. So the anti higher the antioxidants, and chaga is uh Inotonus obliquis, the uh the Chaga mushroom that my business is, is the highest antioxidant producing material of anything out there. So, and I don't know what the antioxidant levels, and I've never seen it listed for ramps or wild leeks, but I know blueberries, 100 grams of blueberries have about 2,450 units of antioxidants, where 100 grams of chaga has about 385,000 units of antioxidants. And what that means is it helps stop your system from breaking down in the first place. But not only that, but the the the wild leeks, the ramps help with uh a lot of uh uh native uh North Americans have considered the ramps leaks for beneficial for heart as well as the circulatory system. Um and in the uh it helps with a lot of uh other areas and in making sure the blood vessels aren't damaged, and it works by maintaining the liver, by eliminating the bad cholesterol from the body. Supposedly, you know, your LDLs that you want to get rid of. So there's a lot of different uh aspects out there about wild leeks. And I know this time of the year I really enjoy it. I get a lot. I harvest uh what I can in a sustainable manner, and I've got a patch I gotta tell you out there that I'm not telling anybody where it is. But if I were to go in with a halfton truck and fill the back of the halfton truck, you'd look out and you'd still see that there's loads out there, that there's so many in these different areas. They just kind of expand and take over an area. But it's important for them before the leaves come out on the trees, think that's when they get their sunlight. So that's why it's important this time of the year, and that's when I do my transplanting as well. So I'm gonna take a bunch of batches, I'm gonna re-transplant them in a number of different areas and see if I can get them to grow. But I got to tell you that uh I love these, as does our producer Dean Antonio Maleka, who we're talking with later. He uses them extensively in his his cooking and his culinary skills, along with a bunch of other places. Hard to find in a lot of spots, like I mean, grocery stores if you want to look for them. But if you check farmers' markets and you ask around the farmers' markets, a lot of the farmers, if it's worth their while, they'll have them or other people will pick them. And this is the time of year to get out there and enjoy wild leeks as another nutrient or foraging out there that's really beneficial and has some great culinary um options for it. Whether it's uh, I know I supply one butcher shop that makes wild leek sausage. Antonio is going to tell us about all his stuff. But we really appreciate taking the time to uh enjoy these wild things out there under the canopy. Okay, well, now, as I mentioned, we've got a special guest on who we've had on before, Antonio Maleka. Welcome to the program, Antonio. How's things going?
SPEAKER_06Oh, good, Jerry. Thanks for having me, man. Excited to be on again.
SPEAKER_02It's always a pleasure. So uh first of all, um, we should remind our listeners uh all around the world, you know, we've got them and we're still like one two in Ghana, number one, two in Ghana in the States and Switzerland and Caribbean, et cetera, et cetera. What uh your forte? Now you're you're an international chef, I guess we'd say.
SPEAKER_06Yeah, I mean, I'm uh I cook here in uh Toronto, Canada mainly. Uh I cook in the film industry. So we're um, you know, we're on movie sets, TV shows, music videos, commercials, you name it. Anything that uh has a cast and crew, uh, that's mainly where I spend most of my work. Uh I own Gourmet Craft and Catering, which is a uh a catering company that is mainly for the film industry. We don't really do much catering outside of that industry, you know, friends and family sometimes, you know, for weddings or private parties, you know, I'll I'll I'll dip into that. But usually Monday to Friday, I'm on set and uh cooking for hundreds of people. So uh it's it's pretty tiring during the week. So I try to keep the weekends for myself so I can do a little bit of fishing and hunting and enjoy the outdoors.
SPEAKER_02Oh, perfect. So just for our listeners' sake, what what sort of uh of the uh the the big name stars, the superstars have you actually cooked for? I remember you telling us one story because we had to have a meeting, but we had to delay the meeting because you were out, I think, in Newfoundland with somebody.
Feeding Crews Through Long Shoots
SPEAKER_06Uh yeah, there was uh we were, I mean, Peter Penn was my company was asked to uh they were looking for fry private chefs for Peter Penn, and it was it's tough because where they were filming, um they there wasn't even like a a Costco or a grocery store within hours of the location, the remote location that they were um that they were filming in. And the cast was it was a pretty, pretty, um, pretty, pretty A-list heavy cast uh from the directors to the producers to the to the main actor, um, you know, going down the list. And they didn't really have the talent. I mean, I shouldn't say they didn't have the talent, they just didn't have the right people. Uh, cooking in the film industry, it's it's one of those things where you have to understand it. You have to understand that these people are filming for 14 to 18 hour days, and they constantly need fuel. Fuel meaning that they got to be fed around the clock. You know, our trucks will show up, our craft trucks will show up early in the morning, provide breakfast, coffee, um, you know, Gatorade, water, juice, snacks, sandwiches, soups. Uh, and then, you know, six hours after breakfast, they're having a full-out catered lunch, a buffet style, um, where it's, you know, two proteins and you know, vegetarians and vegans are well fed, you know, dietary restrictions like crazy, you name it. I've heard every single allergy out there. And it was Ben Stiller, actually, who was the main actor. Um, and it was, you know, a high protein, uh low carb diet. And, you know, it wasn't just me, it was a whole team of people that we sent over there. Okay. Uh Chef Laurien and and Andre Merzen went down there. And, you know, it's it's it's it's a group effort. It really is a team effort. And to understand the film industry, you know, sometimes when you're filming in remote areas, like they were in Newfoundland, uh, they brought on the professionals and they called us up and we sent the truck down. And uh, you know, that was just one of many, many different uh obstacles I've had to deal with in my career, even here in Toronto. Um, you know, shows and movies where we're filming out in the middle of nowhere. Um, you know, we're we're uh you know, filming at the Hearn downtown Toronto, where they're you know, you got raccoons that are like trying to get into my catering truck, you know, if you if you leave it unattended for for time. And, you know, it's it's crazy what we do. I I I tell people that, you know, when they ask me what I do for a living, I tell them that I'm a, you know, I'm a carney, but a high-end carney, and we're a roadshow, and and uh, you know, the stuff that we pull off no matter where we are is incredible. So I love it. It keeps me going and it uh you know keeps my my culinary scales challenged every day and and and I love it.
Kitchen Trucks Gear And Timing
SPEAKER_02Good. So when you say a catering truck, it's not like a food truck on the on uh one of these street corner kind of things, is it? This is quite another. I'm just trying to let our listeners know exactly what we're talking about here.
SPEAKER_06Yeah, these are full commissary kitchens on wheels. I mean, we have 24 to 32-foot Hinoes that are rigged up with, you know, the state-of-the-art equipment from rationale, combi ovens, char broilers, six burner stoves. We use propane. Um, you know, we we need to make sure that we have the right equipment when you're feeding hundreds of people in a day. And the amount of time, like I said, time is it's the only job, it's the only kitchen that I've ever worked in in my career where we're fighting the time. Because, you know, like I said, from breakfast could be served at six in the morning. You know, by noon, you know, two, three hundred people have to be ready to be served food. And like I said, it's not just sandwiches, it's not just, you know, a wrap. It's, you know, a full-out buffet, salad bar included. And again, we have teams of three, teams of five that can go out there and work in in four or five hours and get these meals prepared.
SPEAKER_02Okay, you said Hino. What's a Hino?
SPEAKER_06A Hino is a truck. A truck is uh it's a big rig. It's one of those things where, like I said, it it's it's it's a five-ton, um, you know, it's like an Izuzu or it's Japanese made, but it's it's quite it's quite the rig. And I'll tell you, it's uh it's it's got hundreds and hundreds of thousands of kilometers on it. And uh, you know, now fast forward, we got four catering trucks, over 20 craft trucks. So we are uh we are the mech of the Toronto Hub in film, and you know, I'm very proud of that.
SPEAKER_02Well, good for you. So how much notice do you get before you have to provide one of these meals for for these crews and stuff like that? So you're saying so you have a breakfast and then you have to have a full meal six hours later. Do you get six hours notice, or it's okay, we're eating in an hour?
SPEAKER_06Yeah, no, we, you know, on set days of things can change timing-wise, but in terms of notice of location, timing, number of people that we're feeding, number of background that has been ordered. You know, we got to feed everybody. So uh usually there's a um, you know, they call it a one-liner, and they'll send out a one-liner per episode. And uh that that will break down, you know, if you're, you know, we could use uh Friends, for instance, as a popular show or Seinfeld from back in the day, you know, filming a half hour television uh episode can take, you know, 10 to 14 days. So we'll have a look at that 10 to 14 day episode well in advance. They do their scouts, we know the locations, we know where the lunchrooms are gonna be, we know how many bodies we're gonna feed, and we know at what time they're gonna be shooting. So if it's a night shoot, you know, I'll know well in advance that prepare that I'm gonna be um, you know, filming and they're gonna be filming from 6 p.m. till six in the morning. I know my lunch is gonna be served at midnight, so I'll build my menus accordingly. And, you know, sometimes we could be filming at midnight, and you know, I build my menus based on that. So I I know well in advance to answer your question, um, you know, numbers, location, and time.
SPEAKER_02Okay. So you mentioned that there are a lot of times you're there, this kind of opens a bit of a door when you said there are a lot of times you're filming 14 to 18 hours a day. Right. So so when you have Ben Stiller there, is he on, he's he ready to go 14 to 18 hours, or is it just different segments of the show?
A List Diets And Special Requests
SPEAKER_06Uh, you know what? The different segments of the show, there there are a lot of times. So, you know, you say Ben Stiller, but the, you know, the A-list actors or even B list actors or number ones they call them. When you look at a call sheet and you see names from one to six, usually they all can have an equal role uh in the film in terms of time spent on camera. So some days, you know, number one is there all day. They're there from the top of the morning till the last cut. But sometimes, you know, they got to spread the timeout. They got to make sure people get rest. And um, you know, they're there from four to eight hours. Sometimes they're there, Jerry, all day, and they'll film for maybe 20 minutes just to get that one shot or that one scene that they need them. Sometimes they're in harem makeup, you know, uh, RoboCop. I was was, you know, early in my career, I got to work on RoboCop and it took almost four hours to get that guy into costume. You know, it's crazy that they're there. And then the amount of time that they'll spend on camera could be an hour, could be two hours. So sometimes they're on set for for, you know, 16 hours, and four of it is actually on camera. You know, they're rehearsing behind the scenes. It's a f if it's a fight scene, you know, they're with the stunt uh team practicing and and you know, getting ready for the next day. So there's a whole lot that goes into the film industry that that you don't see behind the scenes, and food is a big part of it.
SPEAKER_02Yeah, I'm I'm finding that out. So um there you get a lot of special demands from a lot of the different actors for special requests for certain things or the one to six lists, so to speak.
SPEAKER_06Absolutely. Everyone has their own dietary restrictions. I mean, the amount that goes into feeding a hundred people is a lot, but the amount that goes into feeding one through six personally is is quite overwhelming sometimes. Depending on the diets that they're on, depending on, you know, what role they're playing in the show. I've been in, I've been in, uh, I've worked for I've cooked for Kit Harrington in his prime when he was Jon Snow uh Game of Thrones, and he was in Toronto filming Pompeii, and he was balking up. And when I say bulking up, this guy was chiseled. And he was eating a very high protein diet where he was eating about 16 to 20 ounces of meat at each sitting and uh, you know, high carbs as well. So it was like potatoes and rice and pasta. And he must have been spending two hours in the gym balking up, and he looked shredded in that movie. Um, and then I've had people that, you know, need to lose weight and look really thin on camera where high vegetarian, high vegan protein, a lot of legumes and a lot of quinoa and a lot of vegetables. You know, vegetables, you get a lot of nutrients and vegetables, and they're eating, you know, pound. Of vegetables a day. So I've done it all. I've done all sorts of diets. But yeah, one through six can be very challenging. Sometimes it's feed it's easier feeding 100 people.
SPEAKER_02So you mentioned Ben Stiller. What are some of the other names that people would recognize that you've been uh able to provide nourishment for?
SPEAKER_06Oh man, um I've probably cooked for every A-list actor that has come through Toronto at some level. Robert De Niro, um, you know, I I worked on the Star Trek series, I've worked on uh the Suit series for almost nine years of my career. Uh Maggie Q, Lenny Kravitz, um working on Nikita, uh Robocop, Samuel L. Jackson, Michael Keaton, uh uh Catherine Hagel, um oh my god, uh Harry Potter. Like if you if you think of uh the Harry Potter franchise, you know, um uh D uh Theo Ratcliffe, like I I if you go into my office, Jerry, I'd have to be reminded when I see all the pictures and the autographs around of some of the actors that I fed. And um it's truly a blessing. Um, I go back to uh my early career, Lauren Hawley um was one of the first people that I've cooked for. Uh Olivia Newton, John, those are people that helped kickstart my career, spread the word about my services. Uh, and then I have a, you know, a list of producers and production managers that I've worked for, big names, Mark David Alpert from the, you know, from the very start, um, you know, doing the the the vampire the Buffy the Vampire series to Nikita to Hawaii 5-0. Um, you know, just look some of these names up and it's incredible what they've done and who they've worked with. But uh, you know, it's it's always a pleasure um watching these people on TV and then saying that I I got the cook for them.
Toronto Filming And Local Economies
SPEAKER_02Very good. Well, um, so I know it was kind of strange. Um, after I'd finished politics, I was asked to chair the World Junior A, not the juniors, the junior A, which is the next level down um basically of hockey tournaments. And we brought teams in from around the world, from Russia and from uh when Russia was uh out playing, and uh Sweden, Switzerland. And one of the components that Hockey Canada, because this is all run by Hockey Canada, was an international dietary guide that we had to comply with for each of these teams because when the the Russian hockey team came over, they had certain requirements that were needed. And the same with uh the Swiss and all the other countries, because each country has its own different are you getting involved in FIFA at all with the World Cup coming and any demands there?
SPEAKER_06Yeah, my competitors actually, it's it's mostly live nation. My competitors are all actually, and and when I say competitors, we're friends. Uh again, the film industry is a small industry. Um, you know, Donnie Blaze, who's been a friend of mine, actually helped me get started in this industry, owns Blazing Kitchen Kitchen, Rancho Relax. So he's got taco trucks going, poutine trucks, brisket trucks. And it's not just in Toronto, it's all over the city. You know, Mississauga uh Celebration Square is gonna be having, you know, tailgating parties. And I to be honest, I think uh if you're in some sort of food, uh uh food and beverage business here, I think everyone's got to capitalize on that because it's needed. There's gonna be millions of people coming to our city. So I'm not sure what uh I'll what role I'll play in that, but I'm sure there's gonna be something that or somebody who reaches out to me. And like I said, Live Nations has already started planning the parades and you know, locations of where they're gonna be needing food trucks and and and food in general. The bars are gonna be hopping. I think it's a good opportunity for everybody to make a little bit of revenue during this time. Um, I just hope we're the city's ready for it. I don't think uh, you know, it's it this is probably one of the biggest things that ever happened in Toronto. So I'm excited for it. Hopefully we can help out in any way we can. Um, but I I do believe we'll have a smart small part in the World Cup this year.
Big Events And World Cup Food
SPEAKER_02Yeah, it it was interesting when I chaired the World Junior Ace. Um at the end, so the way it works is they get their costs to land here, and then Hockey Canada or the team which I was chairing uh is responsible for all the costs, which includes transportation, food, accommodation, security, um, medical, et cetera, et cetera. And at the end of it, one of the things that was most interesting, I found, was the um Russian team, when we came to pay all the bills, we had a surprise$12,000 bill. This was this was in 19, uh 2016, I think it was. 2016, 2016, no, 2016. And a 12,000 bill, which we didn't plan for, just for chocolate milk alone. Oh my lord. Because the Russian team consumed twelve thousand dollars worth of chocolate milk just during their stay for the the tournament, which was kind of surprise. Wow. Yeah. So yeah, you mentioned you're doing um, you did or you Star Trek series. Which series did you work with was Star Trek?
SPEAKER_06So I did uh Strange New World, um, Strange New World uh four years. Um Discovery was the first uh this first one that I did. It was for a couple of years, and then I went right into Strange New World. Um, but Discovery was the first one, and um, you know, um Jason Isaac, I mentioned uh um Harry Harry Potter. He he was uh Jason Isaac played a big role in that franchise. And uh I believe again, I didn't watch the so forgive me, I didn't watch the Harry Potter franchise, but I know how big it is. But uh I think his character was Lucius Malfoy. And uh he was one of the, you know, being a British guy, he was one of the guys that challenged me and my team every day. And, you know, he had no filter on his mouth. So when it came to uh Star Trek, I, you know, I I I think of Jason and the uh the fun that we had with food because like I said, he he was from the UK. He wasn't on the health kick, he was a little bit older. He wanted the greasy stuff, he wanted the fish and chips, he wanted the you know, the fatty meats and and stuff like that. And it was uh it was pretty it was pretty cool to uh to work on that series for sure.
SPEAKER_02Right. Interesting. So what what series are you are you currently working with now? Are there any that are on the go?
Ugly Pike Podcast Promo Break
SPEAKER_06Uh yeah. So we're about to, we just wrapped up actually three big ones, which was Boston Blue, uh Ginny and Georgia, the boys franchise. Um, to just to name a few. Uh, there's a lot of new stuff coming to uh um Toronto. Uh the biggest movie that I just finished was up for Academy Award was Frankenstein with Guilermo del Toro um and Jacob Ballordi. What a cast that was. Uh again, that that was one of the shows where we challenged ourselves pretty hard. It was um it was a big uh it was a big series here at Pinewood Studios. Um, but there's there's a lot of new stuff coming to Toronto. A few franchises are wrapping up. Like I mentioned, Ginny and Georgia, Netflix series. I think we're coming up to the last season of that. Um, but yeah, uh Boston Blue, uh, another season that uh we're starting up in June. Um Reacher. Uh, we've been doing Reacher for now, going into our fifth season, and they have a spinoff series coming. Uh, you know, um it's uh a lovely class cast to work with. Um, and again, it's it's it's crazy because it's it's slowing down a little bit. Obviously, with uh, you know, Trump in power, it's it, you know, he likes to bring a lot of things to the U.S. One of the things he wanted to bring back was the film industry because Hollywood North's been such a big hub for the film industry. But um, that being said, you know, our dollar still isn't that strong. So our friends from the U.S. like to come here and, you know, save a bit of money when it comes to the currency. And again, our talent, our talent, Jerry, is huge. We got, you know, guys like myself that um have a high level of um professionalism when it comes to our trades. And that being said, we have riggers, we have electricians, and you know, we have onset props and our stunt teams in Canada, Toronto uh especially has some of the best talent pool. And if you look at in history, you know, some of the biggest movies, I would challenge people to read the credits at a movie. I know when you're in a theater or you're watching at home, the credits come up. That's your, you know, you get up and stretch and move away. But really stay, really pay attention to those credits, and you will see how many movies were filmed in Toronto. We go back to the 80s and 90s. Um, some of the biggest movies, um, you know, Ghostbusters, some of the biggest movies and franchises have been through here, and that talent was evolving, and and we're always continuing to teach people so the next generation can continue to do it. So we'll always be strong here. I think uh, like I said, it's a bit slow now, but I think uh Hollywood will always come and look to us to uh to provide uh high quality stuff.
SPEAKER_02Yeah, it's it's it's surprising the amount of revenue that it that industry generates. It's huge to a lot of areas. And I I know I I'd like to see it expanded out uh more and and site stuff is something that uh I look in. Uh to me, I often wonder why communities or the cities like Oshawa or the region of Durham doesn't, you know, have a database of, okay, if you're looking for nature trails, here's some footage and stuff like that. But that's all movie industry and try because it generates so much revenue. And yours is just a perfect example of the people you need to hire and the equipment that you have to have and provide for these sort of things as a as a big generator. So to me, the more that we can do that, and quite frankly, I think a lot of them because we get quite a few movies here in Oshawa.
SPEAKER_06Yep, but we're there, we're actually there today. We're we're out of Parkwood Estates with uh a Hallmark film. So we're in Oshawa and pickering a lot, Jerry.
SPEAKER_02Yeah, well, that was what I was just gonna say is you know, places like the one you mentioned, I think they would rather have it that they were the only site rather than other potential sites around, because the business all goes to them as opposed to potential other areas. But we need to expand that because the more it's used, the better it is off for everyone.
SPEAKER_06100%. If you look at if you look at Billy Madison, Adam Sandler, who loves filming in Toronto, Parkwood Estates was the mansion. That was the the people don't even know that. The the big house, you know, where he's in the backyard swimming with his friends and you know, the uh the cast, Chris Farley, all these guys, that was all a Parkwood Estates. Yeah, you know, so that that that's that's history there. And and and I'll tell you, it's uh Durham region has the nature. It's got the, you know, we're there, we're we're there at Duffin's Creek all the time. We're out there, and and uh, you know, they they gotta take advantage of it. And I think uh we're a perfect hub for it.
SPEAKER_02Yeah, yeah. There was uh they were filming out in Millbrook, and I don't know who the person was, but uh it just happened that it funneled down to me that they were looking for some specific types of uh actually it was a farmer's market scene, and they wanted certain individuals, so I was able to get them quite a few different individuals to come and participate in that scene because Millbrook, I guess, uh it must have been a Reacher, I guess they were filming, but I'm not sure about that. Um, that uh they were filming a farmer's market scene, and like you said, it it these are the sorts of things that uh bring business to the local communities and help out uh with a lot of stimulation of the economy. Right.
SPEAKER_04Back in 2016, Frank and I had a vision to amass the single largest database of muskie angling education material anywhere in the world.
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SPEAKER_04Thus, the Ugly Pike Podcast was born and quickly grew to become one of the top fishing podcasts in North America.
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SPEAKER_05Tight lines, everyone.
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SPEAKER_02Okay, we're uh with Tristan in Bellville. Tristan, you've had some experience with the Chaga, the regular tea. Tell us about it.
SPEAKER_00Um, so I actually ran into you about a year ago, same uh place you are now, and uh I uh just was like, oh you know, I'll get a bag and try it. So I think four straight days of drinking one cup of tea every day, I noticed an immediate difference like like in my body just feeling better, and then definitely drink them after drinking the night before like alcohol. It kills hangovers big, big time.
SPEAKER_02I'll usually have two afterwards, but well, what happens, Tristan, is uh hangovers are essentially a lot of free radicals in your brain, and the antioxidant level is so high in Chega that it eliminates a lot of those. And I get a lot of guys have the same thing when they've had a good night uh and the next day they're hurting feeling for it. And so you have the same result, right? A couple of cups in your That's right. I makes a big difference.
SPEAKER_00I've taken them to bastard parties multiple times, and friends of mine that don't drink tea ever, I'll have them drink one in the morning, and even they are saying the first time they've ever had them that they notice a difference that day, that they don't feel too crowded, they're not so like blah and kind of down and like don't want to do anything. So definitely recommend drinking regularly. Okay, thanks very much, Kristen. No problem. Thank you.
Ramps Season On Set And Education
SPEAKER_02We interrupt this program to bring you a special offer from Chaga Health and Wellness. If you've listened this far and you're still wondering about this strange mushroom that I keep talking about, and whether you would benefit from it or not, I may have something of interest to you. To thank you for listening to the show, I'm going to make trying Chaga that much easier by giving you a dollar off all our Chaga products at checkout. All you have to do is head over to our website, Chaga Health and Wellness.com, place a few items in the cart, and check out with the code CANAPY, C-A-N-O-P-Y. If you're new to Chaga, I'd highly recommend the regular Chaga tea. This comes with 15 tea bags per package, and each bag gives you around five or six cups of tea. Hey, thanks for listening. Back to the episode. But the main reason I got you on, we haven't even got to that yet.
SPEAKER_06Yeah.
SPEAKER_02But because there's so many interesting things is like so one of the things is it's that time of year now where things like wild leaks, or they're called ramps, are out there along with a bunch of other stuff. Now, do you get call for things like that? Wild leaks and ramps, and and do you get call for stuff like that?
SPEAKER_06You know, it's a good it's a great question. The season in Ontario for um for ramps, leaks, fiddleheads, um, even asparagus, for me, I wish it was longer. Um, you know, I have to be the one, Jerry, to literally educate my customers. And when I call them my customers, I mean the film crews, my the people that I cook for every day. And they don't even know half of them sometimes what they're eating, if it wasn't for myself and Chef Craig bringing it into our menus in the season. I there's a there's a running joke about gourmet craft and catering in the month of May. And it's like you're gonna eat so much asparagus that you're not gonna want to see it for the rest of the year.
SPEAKER_02Right.
SPEAKER_06And the reason why I say that is because I take advantage of our season. And when it comes to leaks, when it comes to ramps, you know, I it's such a short season. So I have to be the one to say, okay, Chef Craig, let's sit down, let's make the menus, let's call our local supplier, let's see if it's in, if it's in yet, what's it like? Now, our weather's been brutal um this year, you know, a lot of cold nights. Like we just had frost this morning. Here we are at the end of April. I mean, and and you know, if you look at our average highs, it should be around the you know, 12 to 15 degree mark. But, you know, we hit minus one here out in Georgetown yesterday. So I don't, I'm not, again, I'm not, I'm not really into the I'm not the forager. I'm not the guy that goes out there and sources it, but I'm the guy who loves to cook it. And uh, you know, I I have been seeing the morales coming out, I have been watching social media, you know, people are starting to get them. And I'm I'm telling you, I take advantage of that season, that short window, as much as I can. And I rely on people like you spreading this, you know, the awareness because people don't know, Jerry. That's that's the hardest thing. I mean, if you've ever had a wild leek risotto, I will tell you right now, people, if if if it was available year round, and and you're able to harvest this year round, I'll tell you right now, every restaurant, instead of seeing your your mushroom or sweet pea risotto on a menu, a wild leek, a ramp, a fiddlehead risotto, I'll tell you right now, is one of the best things you'll ever consume in your life. And, you know, it it also acts as, and and I'll go to leeks, like leeks for me or ramps, you know, it is more of a sweeter onion y taste. Um, there's so much you can use for bases of soups. Um, you know, you can fry them. I love using them as garnish. Um, you know, if you can take a sharp knife and you can literally, um, if you, you know, if you're if you're qualified or you think that you have the knife skills and you can chiffin out a uh a little bit of uh leek and you fry it up nice and crispy. I'll tell you right now, it it won't give you the the the breath or the uh you know the odor of a red onion, but it it gives you that texture and that flavor, man. I'll tell you it's one of the favor, one of my most favorite uh things to use.
SPEAKER_02Yeah, so you use the bulbs and the leaves, do you not?
Best Ways To Cook Ramps
SPEAKER_06Correct. Yeah, I'll use the bulbs more for stocks. Um, I like using the bulbs for bases for soups. Um, but when I, you know, sometimes again, you know, there's so many different cultural um flavors that people use with these. I would take like even like the Asian, like when we do um, which is popular now, like ramen or faux. I know maybe it's not traditional, but when you, when we're when we're using leeks or ramps and we're cutting them up, I throw the whole thing into that stock and we let it go for two days, whether it's beef or pork bones. And uh, you know, the nutritional value is there, the flavor is there. And I'll tell you, it's uh I I just wish we had a longer season, to be honest.
SPEAKER_02Yeah, I know um that uh Dean here uses it, the leaves in his salads, and and not only that, but he replaces it basically. Dean's our producer uh in his eggs and it replaces all his onions for it and stuff like that. But yeah, so uh one of the things that was interesting was at Queen's Park when I was there, uh John Torrey was the leader at the time. And it was uh this time of year when the the ramps were all there, and I and I picked a whole pile and I took them in, just the bulbs, not so much the leaves. And uh everybody was saying, uh, what's that? I said, Oh, that's uh ramps or wild leeks, really? And I said, Yeah, you can eat them here. So I started eating them. And anyway, so uh I had Bill Murdoch there, bless his soul, and he was getting everybody to try these uh wild uh leeks, these ramps as well. But what people didn't know was that it's almost like a garlic that gives you that smell afterwards. And so the entire caucus smelled of garlic because it's kind of like garlic afterwards. So the whole day, entire Queen's Park and all the the we were in opposition at the time, the the government and and the third party there was like, what is that smell? And you guys like, oh I can't believe this. And I recall once the uh uh there was a reporter go walking by the caucus room, and Bill Murdoch and I were walking out, and she says, What is that smell coming out of there? Because it was everybody smelled of kind of it's kind of a garlicky, but it's there's a lot of medicinal applications for it as well, with blood pressure, with uh purification for uh blood and all antioxidants, et cetera, et cetera. And and it helps uh distribution of oxygen through the through the body and works with the immune system. Anyways, um it's uh so Bill says, Oh, they're wild leeks. Have you ever tried them? She says, No, what's that? It's little ramps, and and so he went on. He said, Here, try this. Wow, is that ever good? Unbeknown to her. She's in now in the the media lounge and she's smelling like garlic, and everybody's saying to her, What does that smell? So it was kind of a little bit of a joke that I complained on everybody, unbeknown to them that it was a joke, but they taste spectacular.
The Queen's Park Garlic Aftermath
SPEAKER_06Oh, absolutely. And yeah, you it's funny you say the garlic, uh, it's it's it's I feel like as you get, you know. Towards the tip of the uh the ramp, you know, the the the more garlicky flavor you get. And that's why I love to cut it and fry it because you get that, you know, there's no other taste. I can't, it's it's so hard to describe. But uh again, I I just feel like if we had uh a bit more um, if people had a little bit more education, you mentioned all the, you know, um great things that it can do for your body. Yeah. Um it it's it's at our fingertips, and you just gotta, you know, get out there and get them or go to the grocery store and look for them. And, you know, but the the wild, the wild ramps, the wild leeks, there's there's no other flavor like it.
Fiddleheads Prep And Cleaning Tips
SPEAKER_02Yeah, it's yeah, they're they're supposed to be um, there's a fair bit of iron in them. So it's as I mentioned, helps oxygen and works with the immune system. Uh, not only that, but uh a lot of First Nations uh use them for thousands of years for different components and to help uh as a tonic for colds or croup, uh plus high in antioxidants and works with the the um circulatory system, so and blood pressure and heart diseases it's known for assisting in a lot of different noise uh ways as well. And the flavonoids in it uh keeps uh uh works for stopping uh damage to the blood cells. So there's a lot of things and it works with bad cholesterol, you know, and uh eliminating it from the body and by helping the liver. So there's a lot of different things that it's available for. But yeah, and when it comes to picking, I always say there's always three shovels. So when you come to a patch, because they they kind of spread in patches, and uh and I usually say there's three shovels, one for you, one to leave, and one to transplant. And I've transplanted and started a bunch of other patches around in different areas, and I was checking them, and well, the one of the four that I checked uh two days ago or yesterday uh was left because all the animals start to they dig them up and eat them as well. So there was only one patch left, so we're gonna have to re-do some more patches in different areas to get them to grow. I just make sure they're there for future generations. So yeah, and yeah, and this is the time of year. Right now, down in southern Ontario, it's pretty good. And I gotta tell you, Antonio, if you're looking for ramps, you make it worth my while. I know where I can get a truckload and still not still not impact the ones that are there. But yeah, so they're actually very good. Now, are there other kinds of um you mentioned fiddleheads as well? You use fiddleheads for a lot of different things?
SPEAKER_06Yeah, like I said, it's a very short season. Um, I I will try to get fiddle heads in. And to be honest with you, uh sometimes we do them, and people look at us on the on the lunch lines are like, what is that? Sometimes it, you know, you it's hard to get people to to try it. It's like trying to get your kids to eat carrots when they're when they're small. Yeah, and uh, you know what I mean? And it's like, you know, just try it. And and again, it's how you how it's prepared as well. I mean, if you've ever had it um, you know, not cooked properly, it could, it could turn you off for sure. It's got one of those distinct flavors. But if it's done properly, I'll tell you, it's it's to me, it's got this similar texture to asparagus. Um, you know, and it's it's one of those things where it's really cool looking. There's so many different things you can do with it. You could chop it, puree it, whatever you want. And um uh I I challenge people to uh to to go if you see them in your local grocery store, if you have a chance to go out and get them white in the wild, um, you know, be be creative with it because it will uh it will almost be a yearly tradition. When they come out, you're gonna want to get out there and get them and and make something really fun with it.
SPEAKER_02Yeah, so you you um the fiddleheads are an ostrich fern at a young age. And it they call it an ostrich fern because it looks like an ostrich foot foot closed up. So if they closed all the fingers. And the ostrich fern is is what they get the fiddleheads from. And I know I've got transplanted a few of those and got them growing in my house. But uh yeah, and the one thing about that I always found is that the when you're working with fiddleheads, do you clean them? Because a lot of times they'll get that kind of a brown leaf, uh, that's a dead leaf inside the ostrich spern. And I find if I don't get that out of there, it kind of taints the flavor a bit.
SPEAKER_06Yeah. So what I do is I actually soak them in cold water and a bit of salt. And uh it actually helps um, it's almost like you're rinsing them. Yep. Um, it helps to, you know, take some of the dirt out. And I would, I would, I actually do it a few times. Um, I don't really buy a massive amount at a time. Um, I like I said, it's one of those things where the crew is either they love it or they hate it. Yeah. Um, but I I do cold water, a little bit of uh kosher salt, mix it around. You can let it soak. You make sure that water's cold. Um, because if it, you know, the if the water does get lukewarm, it does soften up the vegetable a little bit. But um, cold water, rinse it just like any other vegetable. And uh, you're right, it does have that little rate in the center there. Some people will cut them um to make sure that they're cleaning it properly. But uh, I found that the cold water ice bath uh with a little bit of salt, letting it soak for a few hours, and again, you know, fall doing the procedure over and over a few times, you'll uh you'll get those things nice and clean.
Ontario Asparagus And Seasonal Flavor
SPEAKER_02Sure. Yeah, yeah, I know I see in the grocery stores that a lot of fiddleheads are coming from the East Coast and they'll package them and sell them. But uh to me, there's opportunities for things like wild leeks, which I don't see so much in the grocery stores available, but I do see them at farmers' markets. They were at the markets that I was at on the weekend. Some of them had them, but they didn't have the bulbs, they just had the leaves. And I I tried to take them to a number of the different markets that I attend. It didn't seem to be a lot of interest, but boy, when you gave them out for free, people were quite surprised because a lot of people still don't know about them as something else. And are there other sorts of so you've got uh fiddleheads and ramps, and what other sorts of things do you work with, Antonio, that might be considered unusual? Is it wild asparagus that you're talking about or is it cultivated?
SPEAKER_06Yeah, wild asparagus. Uh we try to get it uh like when it's you know usually in May when the farmer market farm it markets uh open up. You know, we we'll try to um back. Actually, there was a there was a farm that we were early in in our career, we're working with phectic farms. They're out in uh Durham region. Um they they weren't certified organic, but they practice organic. And uh Chef Craig was from that area. And uh we we were getting a lot of asparagus from them. Um while the asparagus is incredible, I would say it's uh Ontario probably produces some of the best asparagus in the world, in my opinion, trying it from all over the world because and I and not that I flew all over the world to get this asparagus. It's just um, you know, when you see the tag of where it's coming in from, you gotta, it's coming from Chile, it's coming from Peru, it's coming from Mexico, Brazil, from Costa Rica, like all, you know, there's so many different times we'll order asparagus and it's coming from a different part of the world.
SPEAKER_02Right.
SPEAKER_06Um so when you when you match that up after the cooking process with the Ontario stuff, yeah, it's it it doesn't even it doesn't even compare. You know, the stuff from I would say South America is very woody. Yes. I feel like you have to peel, um, take your your your carrot peeler and just kind of peel the ends because after it's cooked, it gets kind of woody. And I would say the stuff from um, you know, uh uh you know, the states like California, let's say California, for instance, well, after you cook it, it turns brown. And I don't know why that is. I can't tell you why, but it's got that, you know, it doesn't look the greatest after you boil it six to eight minutes. Where the the Ontario stuff, you can, you know, trim the ends, throw it in a pot, make sure you wash it good because you'll get a lot of sand in those heads. But um, you know, that that being said, it's local, so you're gonna get that. Um, and you know, make sure you rinse it and you you clean it. And I'll tell you, you can cook that, pull it out, and it stays vibrantly green and it is so tender that I'm telling you, I feed my crews may, they know they're getting asparagus every day, and they love it. And I and I always preach it to the crew look, you're gonna get fresh asparagus, um, and you're not gonna see it again for another year. And if I do get it in, it's gonna either be really woody or it's gonna be not not really uh attractive. So um, you know, the crews appreciate that when we do that. Uh, blueberries, blueberries, berries, you know, again, we'll take a we'll we'll hopefully again that season's quite kind of short. June, we get a lot of strawberries. The Ontario stuff. I love Ontario strawberries. I think they're some of the best in the world again. Um, but the the season is short again. And again, it's hard to find them in grocery stores. I find the best strawberries are if you go pick them yourself or you go to the farmer's market and you can buy them by the pint. And you know, um, and and again, they might be a little bit smaller, but man, are they juicy and man are they good?
Chaga Maple Drizzle Pairing Ideas
SPEAKER_02Yeah. And I I recall once, uh, well, when we were we recorded at the sportsman show, I gave you a little shot glass with a Chag of Maple. And that stuff, just a little drizzle on the asparagus or Brussels sprouts, and it's just like this is unbelievable. And that's a plug, but I only sell this stuff at Mar at special events, so at the Sportsman Show or the shows that I do, because I can't produce enough of it to supply my retailers and things like that. But that stuff is a drizzle. People try it and they line up uh next year to make sure. I had people drive four hours to come to the sportsman show just to get the Chag and Maple because it is so and plus it's got all the medicinal applications of Chag in with it, but it works really good for a drizzle and and highlighting a lot and uh bringing out a lot of those uh asparagus or Brussels sprouts and chicken and stuff like that works pretty good. Yeah. Okay, well, I think we're pretty much done. So, but um I want to talk about your new business. Is that okay? You give you a plug there? Yes, absolutely, of course. Okay, okay. So one of the things then, Antonio, as I was just saying, is that uh you've got a new business out there which is specializing in and bringing to light all your culinary spectacular abilities. So what is that? Tell us about that.
Belcroft Estates New Venue Plans
SPEAKER_06Yeah, so my wife, uh my wife and I, we uh we purchased a farm. Uh it's in northern Ontario, uh, Innisville area. It's called Belcroft Estate. And uh we are a full-out venue to host uh, you know, weddings, uh, any kind of religious parties, uh, any kind of celebration, birthday parties, whatever it is. Uh we have two venues on the property. We have one is a uh a barn, which is uh a century barn. It's over a hundred years old. Uh it's been um, you know, kind of made now to host parties. We have a bar fully licensed. Um you can you can check the barn out. We can fit about 150 people in there. And we also have uh on the on the property a garden tent that can host about 250 people, which is totally separate. It's 27 acres. Um, you know, like I said, it it's one of those things where people are are are worried about, oh, if I'm having a party at the barn, you know, am I gonna hear the noise from the tent? But you actually don't. It's it's totally uh, you know, it you got two different great venues. And uh, you know, 2027, I'm hoping to uh bring my culinary skills and my culinary practice over to uh Belcroft Estates so people can uh finally enjoy gourmet crafting catering and Antonio Maleka's food. Uh 2026, obviously, you know, people have already um booked their weddings and parties and they have their caterers. Um, but uh like I said, in 2027, um I will be the uh I'll hopefully be the head chef of the of the property that uh people can take advantage of and and also the beauty of the of the property is incredible and uh I think it's gonna be uh a wonderful new chapter for my wife and I. Gourmet craft and catering is not going anywhere. I'm surrounded by a really good team of chefs and friends and and and you know partners. So um, you know, we'll continue to keep gourmet crafting catering strong. But uh for myself and my wife, I think this was uh uh uh a dream of ours for a long time. And I'm and I'm really excited for uh for this uh new journey.
SPEAKER_02Oh, fantastic. Now, well, uh for this uh new venue that you have, Antonio, uh will you have things like your ramp or fiddlehead risotto available at that time of the year and stuff like that?
SPEAKER_06You know what? That that's a great question. And I am going I'm going to custom make every so Jerry, if you're getting married, if you're getting, if you ever or you want to renew your vows, you say, Chef Antonio, I want a ramp risotto at my wedding and I'll make it happen for you.
How To Reach Chef Antonio
SPEAKER_02Very good. Well, I appreciate all the information in Union Site and uh taking the time to be on the program. Once again, just tell people how how do they get in touch with you and where can they find out uh your services uh for both uh both businesses that you're operating at Doyle.
SPEAKER_06Yeah, you can you can check me out at uh gourmet craft uh and catering, and craft is with a C. So gourmetcraftandcatering.com. You can basically see my whole portfolio there, the uh the business there, my emails there, my phone numbers there. Reach out to me. Uh, if you're looking for Bellcroft, you can go to info at bellcroft.ca or if you want to check out our website, it's Bellcroftestates.com. You could check it out. And uh, you know, I'd I'd love to uh you know get people packing that place and and having a really good culinary uh, you know, call just your culinary um party. Let's get out there.
Pickling Ramps For Year Round Use
SPEAKER_02Awesome. So thanks very much, Antonio. I know I gotta head out and I'm going to pick um Wild Leeks ramps because I pickle them and I'll have them all year long. And I gotta tell you, in the fall when we do our chagga picks, the guys just line up for them and they don't last too long. But all I do is I take uh bay and I pickle them. To be perfectly honest, all I do is I take, I get the um pickled eggs, and once the eggs are gone, I just use that brine and put it in there, and they are spectacular all year long, and we just love them at the camp. But we appreciate you taking the time, and anytime uh you need any, let me know and we can try and work something out, okay? I appreciate you, Jerry. Thanks for having me. Uh, it's always a pleasure. Just something a little bit different out there under the canopy. Thanks, Antonio.
SPEAKER_10Hi, everybody, I'm Angelo Viola. And I'm Pete Bowman. Now, you might know us as the hosts of Canada's favorite fishing show, but now we're hosting a podcast.
SPEAKER_11That's right. Every Thursday, Ann and I will be right here in your ears, bringing you a brand new episode of Outdoor Journal Radio.
SPEAKER_10Hmm. Now, what are we going to talk about for two hours every week?
SPEAKER_11Well, you know there's gonna be a lot of fishing.
SPEAKER_01I knew exactly where those fish were going to be and how to catch them, and they were easy to catch.
SPEAKER_10Yeah, but it's not just a fishing show. We're going to be talking to people from all facets of the outdoors, from athletes, all the other guys would go golfing.
SPEAKER_07Me and Garchomp Turks, and all the Russians would go fishing.
SPEAKER_01The scientists. Now that we're reforesting and letting things, it's the perfect transmission environment for line disease.
SPEAKER_06Chefs, if any game isn't cooked properly, marinated for you will taste it.
SPEAKER_10And whoever else will pick up the phone. Wherever you are, Outdoor Journal Radio seeks to answer the questions and tell the stories of all those who enjoy being outside.
SPEAKER_11Find us on Spotify, Apple Podcasts, or wherever you get your podcasts.