Episode 18 has us waking up to the many barriers new food entrepreneurs face in Toronto, and then we how to fix ourselves the right stiff drink for the occasion.
First, Jess speaks with Vanessa Ling Yu about how to demystify the process of starting a food business for marginalized Torontonians.
And then Mark Bylok helps Bryan craft the perfect whisky collection and gives us all a greater vocabulary to find what we want in a brown liquor.
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THANKS!
Huge thanks to Vanessa Ling Yu of caterToronto for spending time with Jess. If you’re interested in volunteering or learning more about them, check out the site here or find them @caterToronto.
And thanks to our podcast bud, Mark Bylok, for changing the way we think about whisky. You can find the podcast, The Whisky Topic, co-hosted with Jamie Johnson, here.
Thanks, as always, to Erik Betlem and Ken Stowar from CIUT for letting us record with them.
And big thanks to Chris Foster for our logos.