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Join Deconstructing Dinner’s Jon Steinman as he takes us behind the shelves of the grocery store to examine the origins of 6 popular foods, and explore how we can reconstruct a healthier food system in our communities… and in our kitchens.

Eggs

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EPISODE ° 1

EGGS

Most eggs look identical to one another, leaving us highly-dependent on the egg carton to differentiate between the supermarket’s many options. In an effort to examine the claims found on the label, host Jon Steinman comes across some startling and unexpected truths, and becomes motivated to seek out alternatives to store-bought eggs. Featuring Chef Blaine Wetzel of The Willows Inn.
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Eggs Subpages

EPISODE ° 1

EGGS

VIDEO


STORY



GUEST PROFILES


INTRODUCING

GUEST PROFILES

Called a "rare and amazing talent" and listed as one of America's Best New Chefs in 2012 by Food and Wine Magazine.

As Executive Director of Seattle Tilth, Andrea oversees the trusted “go-to” source for organic gardening education in Seattle.

Gary West and Westlandyn Farms care for 30,000 hens, and help stock one of Canada's largest egg suppliers.

Considered one of the world’s leading authorities on farm animal welfare science and has more than 150 published papers.

A pioneer in small scale organic processing, Jodi is now the Executive Director of the Organic Council of Ontario.

After selling chicken feed from the back of his truck, Kevin started Seattle's Portage Bay Grange feed and mercantile.

Lyanda is a Seattle based award-winning author, speaker, and naturalist who shares her backyard with chickens.

Mark is co-founder, Senior Farm Policy Analyst and Director of the Organic Integrity Project at the Cornucopia Institute.

Nigel owns and operates Eatwell Farm, a 1500-member Community Supported Agriculture subscription farm in California.

Riley runs Nettles Farm on Lummi Island, WA, and is working hard to bring the famous Blue Foot chicken to the USA.

The van Aert family run Sanlu Family Poultry Farm, raising over 70,000 hens and supplying eggs to Burnbrae Farms.

Traci designed the Kippen House, a small chicken coop with a built-in planter box on the roof.

From gathering the bounty of the bush with her Metis mom, to helping Vancouver get its permit for backyard hens.

RECIPES


EGGS RECIPES

menu

Chef Blaine Wetzel of the Willows Inn on Lummi Island loves using fresh eggs from his Island neighbors. When at home, he uses these eggs to make mayo and mayo-b

For this recipe, the quantity of mayo to the quantity of the other ingredients is open to what your palate desires! Play around with it until you achieve a happ

A Frittata is a crustless quiche, a great way to use a LOT of eggs. This frittata is good on its own or as a side dish.

PODCAST


FEATURED PODCAST

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How Organic is an ‘Organic’ Egg?

Deconstructing Dinner’s Jon Steinman sits down with Mark Kastel – the co-founder of the Cornucopia Institute – a populist farm policy research group based in Wisconsin. Mark and Jon discuss the changing face of organic food. Using eggs as an example – Mark explains how eaters can exercise a more discriminating awareness when purchasing ‘organic’ eggs. Features:  Mark Kastel, [&hellip

BLOG


EGGS BLOG

video

December 16, 2013 – So what exactly does the sub-title of the new Deconstructing Dinner series mean – “Reconstructing Our Food System”?

February 26, 2014 – “Free-Run” – what does it mean? Nothing really. In fact there’s no legal definition for “free-run”

October 3, 2013 - Another big congrats to Deconstructing Dinner’s Music Supervisor and Composer Adham Shaikh for his Emmy Award nomination. Adham travelle

September 25, 2013 – Our fancy new web site is accumulating a lot of great content including our first two episodes – Eggs and Garlic. Adding to our

September 16, 2013 - It was 2.5 years ago when Declan O’Driscoll and I first met at the Capitol Theatre in Nelson, BC. It was then that the Deconstructin

September 14, 2013 - Hello Deconstructing Dinner fans and lovers of good food. I’m thrilled to be authoring the first ‘official’ blog post of

Eggs Story

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eggs

THE FACTS

WE CONSUME OVER 50 MILLION
EGGS EVERY YEAR

CLOSE STORY

THE STORY

EGGS

In recent years, people have become concerned with the origins of their eggs. How were the chickens raised? Did they spend their lives in cages, or were they raised outdoors?

For those of us who rely on the grocery store as our primary source of eggs, all we really have to differentiate between the conditions the hens were raised in, is what’s labelled on the egg carton. From ‘cage-free’ to ‘free-run’, ‘free-range’ or ‘organic’, we’re presented with seemingly endless options. But what do all of these labels mean and is anyone monitoring the use of these claims?

When Jon Steinman pays a visit to a large certified organic egg operation he is shocked to discover that what many of us might believe is an organic egg, is far different than expected.

Highly-respected animal welfare expert Ian Duncan, of the University of Guelph in Ontario, weighs in on this question of how ‘organic’ is an ‘organic’ egg.

Jon travels to cities and farms across North America in search of what options are available to us for sourcing fresh and flavourful eggs from a transparent source. He visits with urban chicken advocates in Seattle, pasture-raised hens in California and Chef Blaine Wetzel of The Willows Inn on Lummi Island, Washington.

Blaine, Jon and farmer Riley Starks participate in a revealing culinary comparison of a factory-farmed egg and an egg from a hen raised outdoors.

Garlic

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EPISODE ° 2

GARLIC

Half of the garlic consumed in North America is grown in China and of the garlic grown here, over 90% comes from California. How does this reliance on imported garlic and centralized production impact local economies, farmers and food culture? Garlic is a symbolic marker of how we can all inspire more vibrant food culture in our communities. Featuring Chef Michael Anthony of Gramercy Tavern.
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Garlic Subpages

EPISODE ° 2

GARLIC

VIDEO


STORY



GUEST PROFILES


INTRODUCING

GUEST PROFILES

Michael is executive chef at NYC's Gramercy Tavern, and in 2012 he won the James Beard Award for Best Chef: NYC.

Bill lives in Gilroy, the garlic capital of the world, and runs Christopher Ranch, the largest garlic producer in the US.

Bob's daughter loved strawberries so much he decided to plant a garden. The fourth generation farmer now grows 30 crops and garlic is an important crop

Jim's 40-acre farm feeds his family and supplies a small farm-stand and restaurants in NYC with heirloom garlic.

Joe is the Produce Manager at Mississippi Market Natural Foods Co-op in St Paul, MN.

JP and So of Samsara Fields produce affordable, organic food delivered in the Toronto area within a 75 mile radius.

Ken is a consultant for the USDA, a policy maker, and one of the most experienced food system analysts in the US.

Liz is the author of In Pursuit of Garlic and former host of Canadian Gardening Television.

Paul and Laire operate Victory Garden Vegetables, where, from garden to market, their produce travels less than a mile.

When Peter first tasted Ontario garlic he was hooked, so in 2011 he brought the Toronto Garlic Festival to life.

Ross Breen of Stone Soup Farms has a straight forward mission...to grow the tastiest garlic in Ontario.

Stefan Himmer and Eva Schindler provide 75% of their food needs by hunting, fishing, gardening and preserving food.

RECIPES


GARLIC RECIPES

video

One great way to take advantage of the garlic bounty is to make garlic puree – a silky sauce that can be poured over just about anything. The puree also c

This is always one the first recipes we make when we begin to clean our cured garlic in late August. The flavour is similar to roasted garlic, rich and sweet, b

Having dried garlic powder and chunks on hand adds a dimension of flavor to many meals and is a quick way to use garlic.

PODCAST


FEATURED PODCAST

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BLOG


GARLIC BLOG

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October 17, 2013 – Food Co-ops play a vital role in many communities throughout North America. This week, across Canada, is Co-op Week – a celebrati

December 16, 2013 – So what exactly does the sub-title of the new Deconstructing Dinner series mean – “Reconstructing Our Food System”?

October 3, 2013 - Another big congrats to Deconstructing Dinner’s Music Supervisor and Composer Adham Shaikh for his Emmy Award nomination. Adham travelle

September 25, 2013 – Our fancy new web site is accumulating a lot of great content including our first two episodes – Eggs and Garlic. Adding to our

September 23, 2013 - Across Canada on ichannel, Episode No. 2 – Garlic, of Deconstructing Dinner: Reconstructing Our Food System airs tonight at 8pm ET a

September 14, 2013 - Hello Deconstructing Dinner fans and lovers of good food. I’m thrilled to be authoring the first ‘official’ blog post of

Garlic Story

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THE FACTS

GARLIC CONSUMPTION IN 2010 WAS ESTIMATED AT 2.3lbs PER PERSON

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THE STORY

GARLIC

Garlic is the foundational ingredient to many amazing meals. But it’s not often that we go behind the scenes to assess how this food gets from the farm to our plate?

It turns out that 75% of the garlic produced in the world and half of the garlic consumed in North America is grown in China. Of the garlic that is grown here, 90% comes from California (grown by only four companies).

What are the impacts of this reliance on an imported food to local economies? Garlic is an excellent example of how a more informed and active relationship with this food can support local farmers, and local food culture, at the same time inspiring more flavorful meals.

Jon Steinman visits the largest garlic producer in North America, local food economists, garlic festivals, farmers, backyard garlic growers and chefs.

Wheat

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EPISODE ° 3

WHEAT

Research is demonstrating how one of our most important staple foods has been losing its nutritional value and flavour for decades. Breeders, farmers, bakers, chefs and eaters are now coming together to reverse this trend and cultivate local wheat economies. Featuring Chef John Sundstrom of Lark.
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Wheat Subpages

EPISODE ° 3

WHEAT

VIDEO


STORY



GUEST PROFILES


INTRODUCING

GUEST PROFILES

John is Head Chef and owner of Lark in Seattle, and was named “Best Chef Northwest” by the James Beard Foundation in 2007.

Arron Carter leads the winter wheat breeding and genetics program at Washington State University.

Dr. Davis currently works at Washington State University’s Center for Sustaining Agriculture and Natural Resources.

Jay is a member of the Kootenay Lake Sailing Association, which transports locally grown grains along Kootenay Lake.

Jesse Phillips has worked in many kitchens, including backcountry ski lodges and restaurants, and as a private chef and caterer.

Kevin and Fairhaven Organic Flour are committed to providing organic flour for bakers throughout the Pacific Northwest.

In 2007, Matt co-created the Kootenay Grain CSA,  Canada's first Community Supported Agriculture project for grain. 

Mike is a member of the Kootenay Lake Sailing Association, which transports locally grown grains along Kootenay Lake.

Natalka Podstawskj and her family have been members of the Kootenay Grain CSA since its inception in 2008.

Roy and his wife Sherry have a 150 acre farm in Creston, British Columbia, that has been producing organic grains for local consumption since 2008.

Sam's goal at Bluebird Grain Farms is to cultivate and mill the most irresistible, nutrient-rich grain they can produce.

Scott is one of the masterminds behind Breadfarm artisan bakery, whose motto is, "changing the world, one loaf at a time".

The goal of Dr. Jones' wheat breeding program at WSU is to ensure the long-term environmental health of farming in Washington State.

RECIPES


WHEAT RECIPES

video

INGREDIENTS 1/2 cup sourdough starter (4-8 hours after feeding the starter) 2 cups flour (experiment with a combination of whole wheat flours and white, or just

INGREDIENTS 2 cups sourdough starter 4 Tbls. melted butter, lard, or coconut oil 2 Tbls. sweetener (rapadura, honey, maple syrup, or a pinch of stevia powder. I

For many years I’ve grown a large crop of pumpkins in my backyard garden and while they last well through the winter, I find it more reliable and convenient t

John Sundstrom's Lark Crackers are great with cheese and pate, and the onion-poppy version is great with steak tartare.

Morels, rabbit and cream are a magical combination, and the addition of fava beans and this subtle emmer papardelle make it truly spectacular. Fresh morels are

The Farro with Mascarpone, Green Beans and Cherry Tomatoes has always been a popular and successful dish at Lark.

PODCAST


FEATURED PODCAST

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Conventional vs. Organic Wheat

On this all-new podcast, Deconstructing Dinner’s Jon Steinman examines some of the key differences between conventional and organically produced wheat. (Runtime: 28 min) Features: Stephen Jones, Director, Washington State University Research Station (Mount Vernon, WA) Kevin Christenson, Owner, Fairhaven Organic Flour Mill (Burlington, WA) Sam Lucy, Farmer, Bluebird Grain Farms (Winthrop, WA) Roy Lawrence, Farmer, [&hellip

BLOG


WHEAT BLOG

video

December 16, 2013 – So what exactly does the sub-title of the new Deconstructing Dinner series mean – “Reconstructing Our Food System”?

October 3, 2013 - Another big congrats to Deconstructing Dinner’s Music Supervisor and Composer Adham Shaikh for his Emmy Award nomination. Adham travelle

October 1, 2013 - Potlucks just aren’t the same anymore now that so many people don’t or can’t eat wheat. Gluten intolerance is certainly on t

September 14, 2013 - Hello Deconstructing Dinner fans and lovers of good food. I’m thrilled to be authoring the first ‘official’ blog post of

Wheat Story

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THE FACTS

DURUM IS A VERY HARD WHEAT COMMONLY USED TO MAKE PASTA

CLOSE STORY

THE STORY

WHEAT

When looking more closely at the systems supplying us with food, grains are often left out – especially wheat. Perhaps this complacency is because wheat has become such a staple of the North American diet and we’ve quite simply taken this food for granted. What then has been going on behind the scenes over the past 50 years among professional wheat breeders, millers and bakers?

It turns out that while the advent of the green revolution brought increased yields to many crops (wheat included), the nutritional composition of wheat has been steadily declining. Adding to this troubling downward trend, the flavor of wheat has also been compromised as breeders are almost always selecting varieties only for their yield potential, disease resistance and functionality within an industrial, global food system.

There is however a movement to counter these trends. Deconstructing Dinner Host, Jon Steinman, travels throughout Washington state, British Columbia and Texas to meet nutritional scientists, wheat breeders, farmers, millers, restaurant owners, chefs and individuals who are unearthing fascinating and nourishing relationships with this ancient food.

Tomatoes

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EPISODE ° 4

TOMATOES

Commercial tomato production in North America has strategically evolved to accommodate our appetite for fresh tomatoes 365 days a year. What are the impacts of these demands and how might we foster more personal relationships with this iconic food? Featuring Chef Mark Picone of the Canadian Food and Wine Institute at Niagara College.
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Tomatoes Subpages

EPISODE ° 4

TOMATOES

VIDEO


STORY



GUEST PROFILES


INTRODUCING

GUEST PROFILES

Mark Picone is the owner and chef of Mark Picone Culinary Studio and a Chef Professor at the Canadian Food and Wine Institute at Niagara College.

Ann Powell’s research at the University of California focuses on understanding the roles of transcription factors, enzymes and proteins in maturing and rip

Craig is the Chair of Academics and Acting Dean of the Canadian Food and Wine Institute at Niagara College.

At Wild Boar Farms, Bradley specializes in breeding tomatoes with extreme flavor and fascinating looks.

It was while delivering mail in Nelson B.C. when Patryk was inspired to begin gardening and growing tomatoes.

Tyler is the tomato and pepper specialist for Nature Fresh Farms, Canada's largest independent greenhouse produce grower.

Jeff Dolan is Production Manager at DiMare - one of the largest produce distributors in North America.

JoAnn uses her urban backyard for visitors to learn the art of gardening using permacultural and biodynamic principles.

Linda Crago, of Tree and Twig Heirloom Vegetables is an award-winning gardener and seed collector in Ontario.

Dr. Andrews' primary interests are organic production of fruit crops and the health benefits of fruit consumption.

Rod's research focuses on creating a national food & agriculture policy for Canada. He teaches at Toronto's York University.

RECIPES


TOMATOES RECIPES

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The slow roasting of both the tomatoes and garlic for this soup showcases the beauty of what simple ingredients can do.

Slowly cooked and wonderfully spiced, this ubiquitous condiment is versatile and the basis for many sauce derivatives.

Spread this delicious conserve on warm rolls, serve as a side with a cheese plate, or as a spread for sandwiches.

What better way to utilize two beloved summertime fruits than with a unique mix of tomato and watermelon in a salad?

PODCAST


FEATURED PODCAST

video

Year-Round vs. Seasonal Eating

It’s not uncommon for most of us eaters to view the system supplying us with food as being separate from us, but on this podcast, one of Canada’s most recognized food policy analysts offers his perspectives which suggest otherwise. Instead, the food system has in many ways been designed to satisfy the demands that we [&hellip

BLOG


TOMATOES BLOG

video

January 6, 2014 - When we hit the road in 2012 to film content for our Tomatoes episode and webisodes, we focused our lens on North America’s expanding h

December 16, 2013 – So what exactly does the sub-title of the new Deconstructing Dinner series mean – “Reconstructing Our Food System”?

October 9, 2013 – A fascinating phenomenon known as redundant trade has become the norm within the North American food system. Redundant trade refers to t

October 3, 2013 - Another big congrats to Deconstructing Dinner’s Music Supervisor and Composer Adham Shaikh for his Emmy Award nomination. Adham travelle

September 14, 2013 - Hello Deconstructing Dinner fans and lovers of good food. I’m thrilled to be authoring the first ‘official’ blog post of

Tomatoes Story

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THE FACTS

THE LARGEST GREENHOUSE OPERATION IN ONTARIO IS 125.7 ACRES

CLOSE STORY

THE STORY

TOMATOES

Tomatoes are an iconic food that make their way into many meals, year-round. What then are the impacts of demanding tomatoes 365 days a year?

Researchers have discovered that the commercial breeding of tomatoes to satisfy our annual appetite has resulted in a tomato that tastes substantially inferior to what’s possible. Three distinct sectors have emerged to supply the North American demand for tomatoes–field tomatoes, greenhouse tomatoes and processing tomatoes.

What are the impacts of this highly centralized system of production and distribution, and are there more flavorful options available?

Jon Steinman visits with breeders, large and small-scale commercial producers, academics, backyard gardeners, chefs and culinary students to discover that we do indeed have options to eat flavourful tomatoes year-round and with substantially less of an impact.

Honey

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EPISODE ° 5

HONEY

From flower to plate, the story of how pure honey ends up in a jar is an awe-inspiring reminder of the work of the honeybee and the ecological relationships we are all a part of. There are, however, many options of honey to choose from and consumers might want to question if what’s on the label, is what’s really in the jar? Featuring Pastry Chef Heather Carlucci – formerly of PRINT.
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Honey Subpages

EPISODE ° 5

HONEY

VIDEO


STORY



GUEST PROFILES


INTRODUCING

GUEST PROFILES

Heather was Executive Pastry Chef at PRINT until 2012 and works with Catskill Provisions to formulate honey-inspired products.

Andrea Reimer was elected to Vancouver's City Council in 2008 and has been actively involved in food policy issues.

Asia is an urban backyard beekeeper, chicken keeper, gardener, food canner and fermenter in Vancouver, BC.

Blair and Cheryl see their honey like a fine wine– a small-lot artisanal product that expresses regional terroir.

Brian is a Certified Master Beekeeper and runs Blessed Bee Farm, which aims to encourage more bees within urban life.

Claire created Catskill Provisions, an artisan food company, to house NYC's happiest bees, and make its best honey.

Johanna was the food forager for Manhattan's PRINT restaurant, and is an advisor for the Sustainable Restaurant Corps.

Pat is owner of Seaway Trail Honey, which was served at the 2013 Presidential Inaugural luncheon in Washington DC.

Rick started the Homesteader's Emporium because making your own food and household supplies should be fun and easy.

Ron Phipps is President at New York's CPNA International, one of the largest importers of honey into the United States.

Over the past 30 years, Vaughn has pioneered pollen analysis of commercial honey to verify country of origin and primary nectar sources.

RECIPES


HONEY RECIPES

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This classic Indian dish is easier to make than one would expect, and is great as a main course OR side-dish.

There's nothing better for breakfast or an anytime snack than a delicious, homemade honey-sweetened granola.

PODCAST


FEATURED PODCAST

video

Genetically Engineered Honey?

Honey – one of the most natural foods. In the supermarket, honey is found labelled as coming from clover, buckwheat, alfalfa or maybe orange blossom. The label might just read ‘honey’ without any indication of its source of nectar. But is the nectar source even important to those of us wishing to become more conscientious eaters? As Deconstructing Dinner [&hellip

BLOG


HONEY BLOG

video

Listen to our all-new Podcast – “Genetically Engineered Honey?” March 19, 2014 – Honey – one of the most natural foods. In the superma

November 18, 2013 – I hope you’ve been enjoying the growing library of videos on the Deconstructing Dinner site. All six episodes are now available

December 16, 2013 – So what exactly does the sub-title of the new Deconstructing Dinner series mean – “Reconstructing Our Food System”?

October 3, 2013 - Another big congrats to Deconstructing Dinner’s Music Supervisor and Composer Adham Shaikh for his Emmy Award nomination. Adham travelle

September 14, 2013 - Hello Deconstructing Dinner fans and lovers of good food. I’m thrilled to be authoring the first ‘official’ blog post of

Honey Story

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THE FACTS

OVER 50,000 BEES
LIVE IN ONE HIVE

CLOSE STORY

THE STORY

HONEY

Honey is often portrayed as one of the most natural of all foods, and as eaters become increasingly concerned with personal health, honey is appearing in more and more foods as a ‘natural’ sweetener. But where there is money to be made, there are corners to be cut.

It turns out that much of the honey found on grocery store shelves and in processed foods is the result of questionable production practices, suspicious importing practices, and dubious labeling.

With the presence of pollen in honey being the only way to identify whether or not what’s on the label is what’s in the jar, why is it that most of the honey found on store shelves is void of pollen?

Jon Steinman visits with pollen detectives, honey importers, commercial and backyard beekeepers, politicians and chefs to discover that a more informed relationship with this food can support the health of honeybees, biological diversity and our own personal health.

Despite the struggles faced by honeybees and domestic honey producers, we all have the opportunity to source or produce truly transparent honey.

Pork

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EPISODE ° 6

PORK

The vast majority of pork production in North America takes place behind closed doors. From birth to slaughter, an industrially raised hog never sees the light of day. Host Jon Steinman embarks on a journey to find out what the most suitable conditions are for a hog to express its instinctual behaviours. Along the way, he discovers startling differences in the quality of pork available to North Americans. Featuring Chef Michael Stadtländer of Eigensinn Farm.
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Pork subpages

EPISODE ° 6

PORK

VIDEO


STORY



GUEST PROFILES


INTRODUCING

GUEST PROFILES

Michael's Eigensinn Farm was rated one of the Top 10 Restaurants in the World by UK based Restaurant Magazine.

The mission for Anita and Toronto Pig Save is to put “glass walls” on Toronto slaughterhouses.

Allan practices mixed farming which includes organic crops and 30 head of grass-fed White Galloway cattle.

Barbara manages 300 pigs and sells her meat at farmers’ markets, to restaurants and through a CSA program.

Since 2008 Bob has been the National President of the Public Service Alliance of Canada's Agriculture Union.

Crystal is Executive Director of Farm & Food Care, advocates for the interests of their member organizations which primarily include commodity groups th

Ian Duncan is widely considered one of the world’s leading authorities on farm animal welfare science.

Mark is an avid gardener and butcher. In 2009, Mark entered into two years of legal battles with the Province of Ontario after slaughtering a pig on his prop

Grey County Meats has been serving local farmers for 25 years. This small-scale slaughterhouse does custom cutting and wrapping.

In 2004 Shiv was fired from Health Canada. His book “Corrupt to the Core” alleges widespread government corruption.

Twyla’s work as a farm animal cruelty investigator has been the focus of documentaries like The Ghosts in Our Machine.

Vicki is very passionate about sustainable animal agriculture, and the phasing out of intensive confinement systems.

RECIPES


PORK RECIPES

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When using pasture-raised pork, there isn’t much that needs to be done to enhance what will be meat with great flavor.

PODCAST


FEATURED PODCAST

video

BLOG


PORK BLOG

video

December 16, 2013 – So what exactly does the sub-title of the new Deconstructing Dinner series mean – “Reconstructing Our Food System”?

October 3, 2013 - Another big congrats to Deconstructing Dinner’s Music Supervisor and Composer Adham Shaikh for his Emmy Award nomination. Adham travelle

September 14, 2013 - Hello Deconstructing Dinner fans and lovers of good food. I’m thrilled to be authoring the first ‘official’ blog post of

Pork Story

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THE FACTS

THE COUNTRY WITH THE HIGHEST PER CAPITA PORK CONSUMPTION IS BELARUS

CLOSE STORY

THE STORY

PORK

The reality of farming livestock today is much different than the storybook images of animals in the open-air, grazing on grass. Despite pigs being descendents of the European Wild Boar, which roamed and grazed outdoors, the vast majority of pigs raised for food today spend their entire lives indoors and unable to express their natural behaviors.

Animal welfare advocates have been working for years to shift the most common practices used for producing pork both on the farm and at slaughterhouses. The safety of the systems producing pork and other meats are also in question as national recalls of meat products are becoming commonplace.

Jon Steinman visits with animal welfare and food safety experts, farmers, butchers, chefs and individuals who are familiar with pigs. He shares what all of these experts have discovered–that by raising pigs outdoors, the animal is allowed to express their instinctual behaviours, which in turn means that the quality and flavour of the pork being produced is superior to what is often found at grocery stores and restaurants.

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