The Guests of Foodies
Season 4 Episode 26 – Food Gifts
Pam McDonald
As a Culinary Expert, Chef, and Instructor, Pam’s passion for the culinary arts has an international flavour and has been inspired by her passion for good food and eclectic taste. Pam’s fun and interactive style will inspire any calibre of chef! Pam’s extensive background includes:
• Developed and facilitated innovative cooking demonstrations and culinary technique with Williams– Sonoma, Dish Cooking Studio, Nella Cucina, My Place for Dinner and St. Lawrence Market Kitchen.
• Has owned her own business specializing in gourmet food preparation, catering and special events for over 19 years.
• Management of corporate dining lounge for Canada’s largest broadcaster, Roger’s Broadcasting Company.
• Cooking instructor for children’s after school program (ages 8 – 10 years).
• On-site chef and event co-coordinator for major corporate and private functions with Toronto’s leading caterers (David Woods, Stuart and Saladino, Dish Cooking Studio).
• Innovative public food demonstrations, for a cross promotion with the Liquor Board and Loblaws Supermarket chain to promote Dish Cooking Studio, product spokesperson for Ribena and promoted a retail product line of Cuisinart food processors.
• Provide menu consulting for retail food outlets and commercial caterers.
Media Skills
• Food expert, televised on Food Network Canada and Life Network.
• Featured culinary instructor and food expert in National Post and Toronto Star.
• Regular food columnist in Energy Currents magazine.
• Featured culinary expertise in Toronto Star and Chatelaine Magazine.
Season 4 Episode 24 – Italian Comfort Food
Kimberley Mann
A grand surprise to her family, Kimberley Mann was born in Montréal, when her sisters Donna and Judy were 18 and 16 years old respectively. A precocious child, Kim loved to entertain her family with her singing and dancing while developing a comfort with “performing” in front of a crowd. Soon she was appearing on youth talent shows on local television and performing in recitals.
After graduation Kim moved to Moncton, New Brunswick where her love of fashion sparked an interest in home fashion. Her passion for kitchen design consulting developed while working for a major Canadian retailer in the mid-eighties. There the audience was her customers and her business grew as consumers came to rely on her to equip their kitchens based on their lifestyles, design preferences and needs.
In 1997 Kim had an opportunity to move to Hamilton, Ontario with a major appliance manufacturer, and share her knowledge of kitchen design with the retailers in the territory she managed. At the same time Kim began a love affair with great food, great wine and spending time in her own kitchen preparing gourmet meals and trying new recipes.
Today Kim travels coast-to-coast speaking to thousands of retail sales associates per year on the importance of understanding their customers’ needs and how to guide consumers through the major appliance selection process.
When not traveling, Kim works as an Instructional Designer developing courses for sales professionals and sales associates in the major appliance industry and is herself a Certified Facilitator – Instructor.
Kim has appeared on Designer Guys on HGTV and has written for Design Quarterly.
Kim and her husband Greg have been married for 10 years and live in Brantford. Between them they are blessed with 5 children and 9 grandchildren. All look forward to the treats that Nana creates for family gatherings and friends love hanging around Kim’s kitchen while she whips up their favourites for intimate get-togethers.
Season 4 Episode 23 – Great 'Back Pocket' Sauces
Deborah Reid
Deborah is a chef/professor at Toronto’s celebrated George Brown Chef School and has enjoyed a 12 year career teaching young professionals, beginning at the Stratford Chefs School. She has lead a post graduate program at George Brown Chef School in the French culinary arts and annually traveled to the prestigious Institut Paul Bocuse in Lyon, France with a group of students.
She has twenty-two years of professional experience in some of southwestern Ontario's finest restaurants including Le Bistingo, Rundles, The Old Prune and Jamie Kennedy Kitchen’s. Her culinary studies have been enriched through international travel and work. She was the first woman stagiaire in the kitchens of the Michelin Two-Star Restaurant Royal Gray in Cannes, France under Chef Jacques Chibois. Deborah also spent a period of study under the celebrated American Chef, Lydia Shire, at Biba Restaurant in Boston. In the spring of 2000 she worked at London, England’s much-loved River Cafe under Ruth Rogers and Rose Gray.
Season 4 Episode 22 – Desserts
Tonia Wilson
Chef and Sommelier Tonia Wilson began her gastronomic journey in the Loire region of France. Inspired by the wines and food products of the region she began studies in the culinary arts. After having worked in various well regarded restaurants in Ottawa she parted for Rome, Italy where she held the position of Head Chef at the Canadian Embassy, she would later hold the same position in Brussels, Belgium.
During these periods she had the fortune of cooking for dignitaries such as Italian President Carlo Ciampi, Prime Minister Paul Martin and the Queen of England. During Tonia's four year tenure in Rome she focused her concentration on studying the important relationship between food and wine. While attaining her certification with the Italian Sommelier Guild she spent much time visiting the vineyards of some of Europe's greatest wine regions.
She has appeared on the Gambero Rosso television network in Italy, as well as various programs on the Food Network. Most recently Tonia worked as chief consultant for the newly released book "Wine Illustrated". Tonia is a regular contributor to the LCBO's Food and Drink magazine and City Bites magazine.
Much of her time is spent teaching about the dynamic intricacies between food and wine through corporate events, writing and private classes.
Visit savourflavour.com to learn more about Tonia.
Season 4 Episode 21 – Romantic Dinner
Georgina Mitropoulos and Fraser Macfarlane
Georgina Mitropoulos and Fraser Macfarlane of Ancaster's Saving Thyme introduce Quartrefoil Restaurant, superior dining in downtown Dundas. The husband-and-wife team use local ingredients to offer contemporary French cuisine in a sophisticated and intimate environment.
The couple met while employed by Keith Froggett at Toronto's Scaramouche, one of Canada's most esteemed restaurants for more than 25 years. The two chefs then went to London, England in search of new styles and experiences. While there, the pair trained at some of Europe's top Michelin-starred establishments. Georgina worked under Marco Pierre White at three of his restaurants. Fraser worked for Gordon Ramsay at Claridge's and for Michelin-starred chef Gary Hollihead of Embassy London. Most recently Fraser was sous-chef at Spencer's at the Waterfront in Burlington.
Now at home at Quartrefoil Restaurant the pair could not be more content. Together they find inspiration in the best local products to create superb seasonal menus. Their approach is to refine flavours through technique and let the ingredients stand on their own. Georgina and Fraser are not trying to reinvent the wheel. They just want their guests to be well fed and happy.
For more information on Quatrefoil Restaurant visit quatrefoilrestaurant.com.
Season 4 Episode 20 – Healthy Gourmet
Joanne Lusted
Joanne is the Director and Resident Chef at Nella Cucina in Toronto, Ontario. At Nella Cucina Culinary School, Joanne facilitates and specializes in Corporate Cooking Events, Hands-On Cooking Classes, and Interactive Celebrity Chef Cooking Demonstrations.
While attending university, Joanne realized her passion and natural affinity in the hospitality industry after accepting a summer job with successful restaurant corporation. She quickly became a part of the Corporate Training Team, and subsequently a landed management position with the company. After relocating to Toronto, Joanne spent the next few years as both an Operations and Kitchen Manager at one of Toronto’s busiest and most popular restaurants.
A formal culinary education was the next step in increasing her skills, knowledge, and rounding out her experience thus far. After attending classes with the International Sommelier Guild, she attended George Brown College, and graduated the George Brown Chef School’s Culinary Management Program at the top of her class.
Upon graduation, Joanne accepted a position with Ted Reader Inc., working for BBQ Guru and Chef Ted Reader. As Ted’s ‘left-hand’ for almost four years, Joanne discovered a new passion, and one of the most versatile and flavorful methods of cooking – the art of grilling and BBQ. Highlights of her career with Ted include opening a BBQ Restaurant in Puerto Plata, Dominican Republic, working behind the scenes and appearing in King of the Q’s Grilling Adventures on CTV, filmed in the Dominican Republic, food and prop styling on television programs including Live! with Regis and Kelly, Fox and Friends, Breakfast Television, Kitchen Equipped and many more, food-styling and assisting in writing several award-winning cookbooks (The Art of Plank Grilling, King of the Q’s Blue Plate BBQ, The Napoleon BBQ Cookbook, Napoleon’s Everyday Gourmet Grilling), and traveling extensively throughout North America to work at countless Trade Shows and Festivals.
As the effervescent Director & Resident Chef of Nella Cucina, Joanne brings infectious energy and enthusiasm to the popular cooking school. She is a regular Contributing Chef and Writer for Robert Kennedy’s international magazine Clean Eating, has hosted cooking segments on Slice Network TV Shows Matchmaker and Til Debt Do Us Part, and appeared as an expert in a recent 'Women in the Kitchen' feature on Global News. She is also a regular guest Chef on the BOOM 97.3 Breakfast Show with Humble and Colleen for Foodie Friday's. An advocate of healthy eating, Joanne is attended the Canadian School of Natural Nutrition in 2009.
Joanne believes in unpretentious, simple food, and has a unique down-to-earth approach to cooking. Joanne loves to travel and discover fabulous regional specialties wherever she goes. She specializes in creating simple, healthy cuisine using delicious, natural ingredients.
Season 4 Episode 19 – Cater Your Own Party
Dana Shortt
Dana Shortt, Proprietor of Dana Shortt Gourmet, received her formal culinary training at George Brown College. Along with her Culinary Management Diploma, she also holds a Bachelor's Degree in Hotel and Food Administration from the University of Guelph.
Before starting her own business, Dana worked for several of Toronto's top catering companies, including Catered Affare and Dish Cooking Studio. She has also taught and assisted cooking classes at venues in Toronto, including the Upstairs at Loblaws Cooking School, and Dish Cooking Studio.
In 2003, Dana was delighted to receive the Fairmont Hotel and Resorts Culinary Excellence Award, presented to her for outstanding achievement within the food industry. In 2006, Dana was honoured to receive the Young Entrepreneur of the Year Award from the Greater Kitchener-Waterloo Chamber of Commerce. In 2007, Dana was nominated for the Retailer of the Year Award from Junior Achievement of Kitchener Waterloo & Cambridge. In 2008, Dana was thrilled to receive the Waterloo Chronicle's Readers' Choice Gold Award in the catering category. 2009 brought DSG the Readers' Choice Platinum Award for catering, which was followed up by the Diamond Award for catering in 2010.
Dana is a member of the International Caterers Association, the Women's Culinary Network, and the K-W Chamber of Commerce.
Watch for Dana's column: Shortt Stories, every two weeks in the Waterloo Chronicle. For more information, go to www.danashortt.ca.
Season 4 Episode 18 – Modern Indian
Preena Chauhan
Preena is a Toronto-based Indian food expert, cook and entrepreneur who runs popular cooking classes in the GTA through the Arvinda’s Indian Cooking Classes, where local and seasonal ingredients are key to creating delicious, authentic Indian menus.
She is the founder of Arvinda’s, a premium line of her family’s Indian spice blends sold in specialty and natural food stores and to the restaurant market. Through her cooking classes and blog A Teaspoon of Turmeric (www.PreenaChauhan.com), she aspires to share her multi-textured, mouth-watering food moments with an audience enamoured with the foods of her Indian culture. Bringing an upbeat and light-hearted approach to the table, Preena makes Indian cooking healthy, simple, and most of all, fun!
To learn more about Preena Chauhan click HERE
Season 4 Episode 17 – East Coast Awesome
Nick Walters
Nick was born in St. John's, Newfoundland and spent his childhood there. After high school he worked in the food and beverage industry for two years. He then attended Memorial University in St.John's with the hopes of completing a business degree. That was short lived however when he realized he wanted to go to culinary school. After some research, Nick made the move to attend George Brown College in Toronto. While attending school he worked for our host, Angie, at Hank's Cafe as a barista. After one year of culinary school he landed an apprenticeship with Jamie Kennedy. He is currently still working to complete his apprenticeship and become a Red Seal Chef.
Season 4 Episode 15 – Winter Comfort Food
Chris Pinney
Originally from Bath, Ontario (outside Kingston), Chris became interested in cooking while attending the University of Waterloo. After completing a four-year Bachelor of Arts degree in 1996, Chris traveled extensively throughout Europe, and upon his return to Canada, Chris began cooking professionally.
A graduate of the Stratford Chef School, Chris worked at Rundles Restaurant from 1998 to 2005 and taught at the Chef School from 2003 to 2005. Chris has also worked at Jamie Kennedy at the ROM as well as in Stratford at Bijou restaurant. He has furthered his culinary training working as a stagiaire at both Le Bernardin and Café Boulud in New York City, as well as Scaramouche, in Toronto. Chris has recently completed a Bachelors of Education in Technological Studies (Hospitality) at Queen's University and is now teaching in Brampton, Ontario.
Season 4 Episode 12 – Holiday Brunch
Kristin Donovan
Kristin Donovan has recently returned to Dish Cooking Studio as Executive Chef. Kristin's humble culinary debut in Ontario's northern backwoods as a tree-planting cook led her to the Stratford Chefs School and on to cook at some of Toronto's most famed restaurants including Avalon, AGORA at the AGO and Jamie Kennedy Wine Bar. Born with a need to feed, Kristin loves spreading the joy good food brings. Kristin's philosophy to life in the kitchen is simple: life is too short to eat bad food. Buy the best at its best, bring it home and make it even better!
To learn more about Kristin Donovan click HERE
Season 4 Episode 11 – Who's Afraid of the Duck?
Ryan Crawford
Ryan is currently the chef at Niagara's first "Gastro-Bistro." Serving whimsical Canadian cuisine in a lively, eclectric atmosphere. His menu reflects a love of classic cuisine tempered with new twists and whimsical takes on old favourites. Each day, Ryan and his team of young, up and coming chefs, produce a variety of house cured meats, salamis and pates for the Signature charcuterie plate which is accompanied by their own seasoned preserves. Artisinal sourdough breads are baked daily. Come 'REST' at the new Oyster Bar and sample some fresh Canadian oysters or enjoy some house smoked salmon "sushi rolls."
Chef Ryan Crawford joined the Stone Road Grille (a.k.a. Rest) in 2004 from an extended run in Stratford, Ontario at the Old Prune Restaurant and the Stratford Chef School – as a pupil and then as an instructor. Ryan has also worked for local chefs such as Tony Deluca and Mark Picone. Ryan has done his fair share of Stages – working at such places as Eigensinn Farm with Michael Stadtlander, the French Laundry with Thomas Keller and many other top North American kitchens.
In 2006, Ryan became a certified sommelier and continues to create perfect wine/food pairings from their award-winning, Niagara Peninsula exclusive VQA wine list.
To learn more about Ryan Crawford click HERE
Season 4 Episode 10 - Authentic Mexican
Francisco Alejandri
Chef Alejandri credits his mother, Ruth, as being the biggest influence in his life. She taught him and his two brothers how to clean their home and how important it is to always be in a clean environment. Everything had to shine. After moping the floor no streaks should be seen, and she would search the most unimaginable places for traces of dust. If something was not up to her standards, Alejandri and his siblings would have to do it again. From that he learned that doing things right the first time was not only important; but it saves plenty of time which back then meant, more time for playing with friends. Alejandri’s mother led by example and is a virtue that remains with him to this day. He spent countless hours helping his mother in the kitchen with great passion, because it was at an early age that he discovered he wanted to be a chef. Little did young Francisco know that what he learned at home would be the pillars of his development not only as a chef, but throughout all facets of his life.
Francisco’s professional culinary career began after graduating from University with a degree in Hotel and Tourism. He then moved on to a two year Culinary Program at the renowned hotel company, Fiesta Americana. With amazement, he stood peering into the kitchen, eagerly anticipating the day he would be a part of what was obviously something so wonderful. Much to the surprise of his superiors, Francisco asked to start as a dishwasher because he thought it was the most difficult station in a kitchen, and one that he had to experience first. To Francisco, cooking represented a lesser challenge because it was in his heart. After one year he was appointed Saucier and six months later he was appointed Sous-Chef. This gave him the opportunity to travel throughout Mexico and to work as a Chef for several top hotel companies. It was while working in Cancun when Francisco knew that he had to take the next step in his culinary career. He did not want to be a Chef by work experience alone. His father once told him “knowledge is power, without knowledge you are at the mercy of everyone”. So Francisco packed his belongings, took a few pesos with him and moved to Canada to attend the renowned Stratford Chefs School, where he quickly became one of their top students. His passion and dedication for cooking earned him a position at the famed Rundles restaurant in Stratford, under Chef Neil Baxter. After his time at Rundles, Francisco has worked at some of Toronto’s top restaurants including Sassafraz, Scaramouche, Chiado, Opus, Torito, and Jamie Kennedy Wine Bar.
Francisco prides himself in his cooking being simple and unpretentious. He believes that food should speak for itself, aided by the quality of the amazing ingredients and the love that one puts into preparing a dish. Says Francisco, “Simple cooking is great cooking. Great cooking requires patience, understanding and passion, which is what I want to show through every time I cook.” Mexican cooking is in Francisco’s heart, soul and blood. He constantly strives to convey that there is more to Mexican cooking than what many think. Mexican cooking is not always tacos or enchiladas or nachos. Mexican cooking is earthy, nourishing, comforting and a fiesta in itself. So as Francisco says… “To your pots! And let’s start cooking with our hearts.”
To learn more about Francisco Alejandri click HERE
Season 4 Episode 9 - Food for Baby Mama
Crystal Asher
Crystal Asher lives in Dundas On, where she does a bit of everything. For the most part she's a mother but also a chef, caterer, writer, business owner and professional juggler. She and her superb husband Kaelin share their busy lives with three noisy girls, sister/daughters Lily, Rheya and Annabel. They have a young, rambunctious dog Georgia and an ancient, snarky cat Sam.
Crystal was born and grew up in Wellington, New Zealand: coffee epicentre of the planet and the windiest city imaginable. Her mother was a chef, her sister became a chef - her Dad became and employment arbitrator but that's another story - she had no choice; chef it was. Dogged by, no-doubt, an ill-placed sense that "there must be more than this" (and sick of dealing with bad hair constantly) Crystal left Wellington in her early twenties, fully intending to return were it not for the hot Canadian she met in Ireland. Smitten, she relocated to Toronto, got married and began to hone her skills as a chef.
Having children prompted Crystal to attend the Stratford Chef School (for some inexplicable reason that reason that remains a mystery even to her - she admits now that taking on culinary school while still breast-feeding was perhaps not the shrewdest move. However). While there Crystal had an epiphany that went something like this: "I am not 22. I am not male. What the hell am I doing here??" Un-phased, Crystal decided to combine her passion for food with an emerging strength in writing. What resulted was an idea for a television series. "Chef School" was made into a 2-season series that aired on The Food Network and garnered a Gemini award. Since then Crystal has worked as a food-stylist and on-camera contributor for the CBC's Steven and Chris and successfully pitched a book idea. She also, with her husband, launched an independent coffee roastery and is about to open a cafe in Dundas.
Season 4 Episode 8 - Real Food for Real Kids
Lulu Cohen Farnell, Founder & President of Real Food for Real Kids.
Lulu is the founding mom of RFRK. She nurtures the company and helps it grow naturally and healthily. Lulu’s vision and values translate into all aspects of the business – from making food, to training staff, to educating parents. Lulu sets the criteria for sourcing ingredients and nurturing partnerships with farmers and producers of the artisanal, natural, local products served by RFRK in over 130 daycares, elementary schools and camps.
To learn more about Lulu Cohen Farnell click HERE
Season 4 Episode 7 - Dim Sum
Vanessa Yeung – Chef/Owner of Aphrodite Cooks
Vanessa Yeung's culinary journey began as a cook in catering companies in and around the Toronto area. Desiring a deeper knowledge and understanding of food, she applied to the reputable Stratford Chefs School. The intense training and the opportunities that the school provided, led Vanessa to graduate with the Award of Culinary Excellence and a prestigious apprenticeship at one of Canada’s top restaurants, Scaramouche. It was there she honed her skills and her palate, to understand that sometimes simplicity is the road to perfection.
After her time as a research and development chef at one of Canada’s largest food manufacturing companies, Vanessa felt her true calling was catering and providing personal chef services. She has catered to the Hospital for Sick Children, York University, University of Toronto and the Credit Union of Ontario.
Vanessa also became the private chef to NHL goaltender Ed Belfour.
She soon came to realize that the Toronto dating scene needed something that would truly bring people together. It was from then on that Aphrodite Cooks catering company and the Singles Supper Club was born. The Singles Supper Club offered the unattached of Toronto an opportunity for like-minded singles to meet in a relaxed and interactive cooking environment.
Vanessa’s journey with food and cooking will be a constant evolution but she will always recognize the power that it has to bring people together.
To learn more about Vanessa Yeung click HERE
Season 4 Episode 6 - Mediterranean
Joshna Maharaj
Joshna Maharaj is a busy chef with big ideas! With a simple but thoughtful approach to food and cooking, Joshna creates food with excitement and enthusiasm. Joshna started her career at The Stop Community Food Centre, where she ran the kitchen as well as innovative food programming for The Stop’s community members. With recipes that are diverse, wholesome and delicious, her approach to food is accessible and uncomplicated. Currently, Joshna is working as a freelance chef and writer in Toronto with a regular guest spot on CBC’s Steven & Chris. Joshna is also a member of Slow Food, and is constantly engaged in ideas about a truly sustainable food system and culture. With a love of people and an insatiable curiosity, her dedication to good food and food justice fuel Joshna's work with the pursuit of great taste.
To learn more about Joshna Maharaj click HERE
Season 4 Episode 5 - Preserving
Yvonne Tremblay
Sole proprietor of QUISINE – Food, Marketing & Nutrition
Bach. of Applied Science, University of Guelph. Applied Human Nutrition
Recipe developer and tester (consumer recipes) for major food companies and food marketing groups (Egg Farmers of Ontario and Canada, Turkey Farmers of Ontario, Foodland Ontario and Mushrooms Canada); reviews and edits recipe web sites; cooking demonstrator/presenter at consumer shows, in-house company learning and fundraisers, provides training for in-store demonstrations/sampling; national and local television spokesperson/food and nutrition expert; food stylist for recipe brochures, press releases, packaging and websites; food writer and former associate food editor for Homemaker’s magazine; food consultant/stylist for the national Recipes Plus calendar (4 years). A show guest on Foodies (Season 3) with tips on making perfect pesto and 3 delicious recipes using pesto and (Season 4) making Apricot Jam and Cran-Apple and Sage Chutney.
Author of Thyme in the Kitchen – Cooking with Fresh Herbs, she teaches how to use fragrant fresh herbs to transform even the simplest dishes. Instruction goes from the basic on growing and handling herbs to preserving them for later use, followed by the tastiest recipes for tantalizing appetizers like Basil Pesto Torte, to delicious desserts such as Minted Mango Mousse. Re-printed 2009.
Her first book Prizewinning Preserves – Fabulous Jams, Jellies, Marmalades and More, was written after she garnered the title of Grand Champion 4 times (latest Nov. 2008) at the Royal Winter Fair, an annual jam and jelly competition in Toronto. “Yvonne’s expertise in the art and science of preserving is an admirable combination of creativity, accuracy and good taste.” She appeared with Martha Stewart, judging the best of the Royal preserves, on Martha’s U.S. program, as well as Home and Garden television in Canada. The recipes from PWP have been re-published along with 130 new jams, jellies, conserves, chutneys, fruit butters, in a new book 250 Home Preserving Favorites (c. 2010 Robert Rose Inc.) and is now widely available (Chapters, Indigo stores and on-line).
Yvonne’s recipes have also appeared in cookbooks including The New Canadian Basics Cookbook, Heart Healthy Cooking, More Put a Lid on It, The Ontario Harvest Cookbook and The Apple, a History of Canada’s Perfect Fruit.
She has made over 125 appearances on local and national television for various food clients as well as her cookbooks.
Three things she hears most often from people are: “You’re making me hungry.” “It’s delicious!” and “Can I get the recipe?”
For information on Quisine or her cookbooks click HERE
Season 4 Episode 3 - The Organic Farm
Antony John
Antony John was born in 1960, in Gifach Goch, Wales. The rural fields and woods around his home, were a favourite haunt for Antony to explore on his own, armed with “An Observer’s Guide To British Birds”. Antony emigrated with his family to Canada in 1970, and he obtained a degree in Wildlife Biology from the University of Guelph in 1983. Here he met and married Tina VandenHeuvel.
After graduation, Antony and Tina returned to Tina’s home in Sebringville, Ontario, where Antony began a career as a dairy farmer with his Father-in-law. Here, the fields he worked, and connection with the land first provided him with a visual metaphor for his paintings. During this time, Antony developed many ideas for future paintings, and realized that art needed to become a larger part of his life. It was also during this time period that their 3 children, Dylan, Tyler, and Caitlin, were born.
A seminal letter from Alex Colville in 1989, and subsequent conversations with David Burnett and Tony Urquhart and others, convinced Antony to pursue painting while still maintaining his ties to the farm life that inspired him. He took a job as a landscaper for a while, and painted in the off-season, while still living on their farm and keeping livestock.
In 1995 he and Tina, after buying her parent’s second farm, formed ‘Soiled Reputation’, a certified organic farm and greenhouses, supplying gourmet greens and heirloom vegetables to restaurants, markets, and homes in South-Western Ontario and the Greater Toronto area. Today their 80 acre farm has 40 acres certified organic.
In 2001, Antony and Tina had their farm showcased as hosts of ‘The Manic Organic’. The show aired on Canada’s Food Network, and House and Garden TV. The show was subsequently sold to over 50 countries around the world, including the Discovery Home Channel in the U.S.
In 2006, after a 12 year hiatus, the now established business, and a now grown up family, meant Antony could return to painting. In 2008, he made a brief return to acting, playing the role of Bishop Michael Power in ‘Death or Canada’, a co-Canadian/Irish production, which went on to nomination for best Documentary on Irish Television.
Antony continues to live, farm, and paint on their farm, with Tina, in Sebringville, Ontario.
To learn more about Antony John click HERE
Season 4 Episode 2 - A Day To Body Break
Hal Johnson and Joanne McLeod from BodyBreak
We met...where else? In the gym.
Ours was a chance meeting over a triceps machine, the kind of thing that happens every day and that you think nothing about. We shared sets on the equipment, talked and parted, not expecting to see each other again. Yet within three months we ended up meeting once more. It changed our lives forever and it all happened in the blink of an eye.
Of course neither of us knew that a casual conversation on a mid-February evening more than twenty years ago would turn into such an adventure.
From that simple start we've developed a successful business, formed a strong and fulfilling partnership and had the opportunity to help millions of Canadians discover a new way of incorporating fitness and healthy living into their daily lives.
To be sure, fate had a hand in us getting together. But it was hard work, commitment and encouragement from friends and family that got us to where we are today.
To learn more about Hal and Joanne click HERE
