EPISODE 20: CREATIVE SCIENTIST IRWIN ADAM EYDELNANT

irwin_resizedIrwin Adam Eydalnant is a scientist and co-founder of Future Food Studio and Bevlab. He and his peers are reinventing food as we know it. And Hogtown is lucky to have him. We spoke with Irwin about his Jewish-Winnipeg roots, creating an industry with no competitors, and schooling food and beverage giants across the world. Irwin also talked about how foodie culture is stagnating innovation,why Americans are finally looking to Toronto for ideas, and most importantly, why Jewish and Chinese food is so damn good.

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EPISODE 19: NOVELIST ROBERT HOUGH

robert-hough-resizedRobert Hough is a novelist and recovering Mississaugan. His fiction has been praised by all sorts of literary types, and his new book, The Man Who Saved Henry Morgan was just released through House of Anansi. We spoke with Robert about Toronto’s coming of age, the mistakes young writers make, and why developing characters is everything. Robert also talked about achieving authenticity in his work, working through moral struggles, and the best places to eat in our fair town.

 

EPISODE 18: ARCHITECT ALEX JOSEPHSON

alex-josephson-resizedAlex Josephson is an architect and designer who grew up in Forest Hill. The Ontario Association of Architects recently named his studio, PARTISANS, Best Emerging Practice. And he has a 3D printer. We spoke with Alex about his time in Italy, how the City robbed Frank Gehry of a “historic masterpiece,” and the uncanny brilliance of the CN Tower. Alex also talked about Union Station’s mind-blowing revitalization, the problem with the New Toronto School of architecture, and what Hogtown will look like in 50 years.

EPISODE 16: THE WALRUS’S KYLE CARSTEN WYATT

kylewalrusadcanKyle Carsten Wyatt is the managing editor of The Walrus, a doctor of English Literature, and the first American to be on the show.  He’s also Barry’s old boss. We spoke with Kyle about the agony and ecstasy of growing up in Nebraska, moving to Hogtown in his twenties, and why living in the Distillery District sucks. He also let Barry grill him about the ostensible shortcomings of Canada’s most awarded magazine, what new editor-in-chief Jonathan Kay brings to the table, andsurprise!why Toronto is amazing. This episode is sponsored by Regal Bicycles.

 

EPISODE 14: SAM WHITE & THE YEAR IN REVIEW

467370_10151362469241486_1494608251_o-1Sam White is a writer living in Brockton Village. As one of Barry’s best friends and lover of podcasts, we could think of no better human to talk about Hogtown in 2014. We spoke with Sam about growing up in Roncesvalles Village, meeting Barry at the Etobicoke School of the Arts, and why Lansdowne’s ugliness makes it good. Sam also argued with Barry about gentrification, the Election, and he unveiled his three favourite Toronto restaurants.

EPISODE 13: PHILOSOPHER MARK KINGWELL

markMark Kingwell is a philosopher at the University of Toronto. His work in political theory, ethics, aesthetics, and criticism has made him one of Canada’s most renowned public intellectuals. And he’s the reason Barry became a philosophy major. (We’ll see how that turns out.) We spoke with Mark about his childhood obsession with Trudeau-era nationalism, living in Kensington Market as an undergrad, and the intersection of philosophy and pop culture. Mark also spoke about the tension of working within elitist institutions, civility’s relationship with political violence, and how it’s kind of hard to beat what we got going on in Hogtown.

EPISODE 11: JOURNALIST JOHN LORINC

photo(1)John Lorinc is a lifelong Torontonian and current midtowner. John’s words have appeared in the Globe and Mail, Toronto Star, and The Walrus, and he’s a senior editor at Spacing. John spoke with us about his Hungarian Jewish roots, how he became a Hogtown expert by accident, and what it was like to suffer cover four years of the Fords. He also talked about being independent in a Left and Right world, whether some version of John Tory will rule Toronto for eternity, and why, despite all of our faults, he still loves Toronto.