We Watch Food

Ep. 67 We watched 2018's - not 1986 or '95 or 2003 - Little Italy, so you probably don't have to. Sophie & Mitch try to make sense of a seemingly timeless Little Italy neighbourhood in Toronto, filled with Brooklyn/Italian accents, bad hair dyes, and lazy stereotype humour. And also everyone's suuuuper horny? It's almost as baffling as this week's Buzzfeed quiz. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 66 Volume 2 of the first season of The Chef Show is out!  Jon & Roy are back in the kitchen and out in the wild, looking for new stories to tell through food. Sophie & Mitch are here to talk about these 6 new episodes, what makes this show so watchable, and to take carefully selected Buzzfeed food quizzes to learn more about the food world, and ourselves. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 65 We dive into our favourite food channel: SORTEDfood this week! Sophie & Mitch talk about how effective these folks are at making food seem fun, approachable, and experimental. We break down all the different types of videos Sorted does, as well as our personal favourites! Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our favourite recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 64 Sophie & Mitch return to talk about Wallace & Gromit, specifically the original 1989 short A Grand Day Out and the most recent one 2008's A Matter of Loaf & Death. We break down why animated food looks so tasty, we try to figure out the qualities of moon-cheese, and we try to see if we'd be blinded by bread-making to not notice the serial killer under our noses! Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our favourite recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 63 Continuing the summer movies with Stephen Chow's 1996 film The God of Cookery, and hoboy what a movie. We try to discern the actual plot, make sense of the intense stylization, and figure out if Stephen Chow (the character) ever really learned the secret of cooking. We know he has magic food-related kung fu, and that's worth the watch alone, if you're looking for something wacky and more. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our favourite recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 62 It's time to look at ugly things through a beautiful lens, which means it's time for 1989's The Cook, the Thief, His Wife and Her Lover. Sophie & Mitch talk about this grimy movie and what make it so intriguing to watch. We talk about the distance style creates between an audience and a piece of art. We discuss how presenting crass or vulgar content can serve a greater purpose. It's a loaded conversation for a dense film! Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our favourite recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 61 We just watched the wonderful film Big Night (1996), aka Two Brothers with a Restaurant and They're Italian. We discuss the impressive directorial decisions, the written & visual storytelling, and a final scene that is one of the best from any movie we've seen - food-related or otherwise. Plus drunken octogenarians, Italian Bilbos, and so much more. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our favourite recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 60 Ever wonder why every hole-in-the-wall Chinese food restaurant has a General Tso Chicken dish on their menu? Well look no further than 2014's The Search for General Tso. Sophie & Mitch talk about this investigative documentary, sussing out the origins of this ubiquitous chicken recipe. We discuss the malleability of food, the relationship between food & culture, and we wish we could go to Big Wong Restaurant. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 59 A spinoff of a previous episode (Chef 2014), we're talking about Netflix's The Chef Show staring Jon Favreau & Roy Choi! Sophie & Mitch address the subtle balance between interview shows & cooking shows, we talk about how successful Favreau & Choi are at expanding their behind-the-scenes antics into a series, and Mitch shares a history of Kraft Singles. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 58 We're talking about the 2019 Netflix film staring Ali Wong & Randall Park: Always Be My Maybe. Sophie & Mitch gush about their new favourite movie, how refreshing it is for a mid-level romantic comedy that doesn't just repeat tired tropes, and how these characters' relationships with food reflect their inner struggles and all that good stuff.  Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 57 We watched 2017's Okja and now we're going to talk about how we've been processing it. We talk about the strengths and weaknesses of this film, the difference between making a movie about meat vs. one about corporatism, and we dive into the world of meat alternative burgers! CW: This movie has a 3rd act that is essentially a pig-POV inside a breeding centre/slaughterhouse and Okja is personified to a degree that we wanted to ensure folks with sensitivities towards physical/sexual abuse are aware that those topics come up (around the 30 minute mark). Be sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 56 Sophie & Mitch finish off episodes 4, 5, and 6 of Nailed It! Season 3! We discuss how much decorating is too much before you're no longer baking, we talk about what actually counts as a tropical flavour, and we offer a little background on flavour extracts & fruit hats. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Sophie & Mitch are back and with Nailed It! Season 3! We cover episodes 1, 2, and 3 of the third season of Netflix's hit baking show. We're talking about Marvel, spookiness, and art across this podcast; plus a history of birthday cake and a recipe that scares us both! Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep.54 We return to Chef's Table to see what Nancy Silverton is all about; apparently it's doing a whole lot of different things. We explore bread-making obsessions, coaxing flavour out of ingredients, and grilled cheese nights! Plus we provide some channel updates right at the top of the episode, so don't miss that. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 53 We watched 2016's The Founder and now we're talking about it! Sophie & Mitch go back to a 'simpler' time, when a man like Ray Kroc could get away with pretty much anything - including swindling a pair of burger bros out of a multi-billion dollar business, while still keeping their namesake. We talk about this, deliciously shot burgers, and protagonist sympathies & so much more. Go read up on your McDonald's conspiracies. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 52 Sophie & Mitch go over a delightful little documentary about Italian food: Food on the Go (E il cibo va) (2017). How does food travel and how does it change when it does? What happens to Italian cooking and techniques when they immigrate to the United States or to Argentina? All of these questions are at play in this week's episode. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 51 We conclude our adventure with Salt, Fat, Acid, Heat - appropriately enough - with an episode all about Heat. Samin travels back to her roots in Berkeley, California to re-learn the lessons cooking with open flames teach. We look into oven science, cook with moms, and have people draw why we're in the kitchen. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 50 Finally on track with the titling in Netflix's Salt, Fat, Acid, Heat. Episode 3 is all about Acid We're visiting the Yucatan in order to see all the different things to use acid for. With a wide variety of citrus, a surprising type of honey, and a few other acidic ingredients, Samin Nosrat shows off how all of this balances your food. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 49 Our trek continues with Netflix's Salt, Fat, Acid, Heat. It's second episode is Salt. Still doesn't make sense, but here we are! Off to Japan to meet all sorts of experts on salt, saltiness, and salty sauces. From seaweed, to miso, soy sauce, and chicken on rice, we see how to layer in different sorts of salts for different culinary ends. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ep. 48 We begin a 4 week journey into the Netflix series Salt, Fat, Acid, Heat. It, for whatever reason, starts with fat. Fat is flavour and boy does this show have flavour! We visit Italy to see how olive oil is made, what makes focaccia bread so delicious, how to break down a pig, and how cheese is birthed. So many different ways to utilize fat in your cooking! And yes, we're aware that we mispronounce Samin's name. We're sorry that we're hacks & frauds, but here we are. Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes! Music Credits: "Carpe Diem" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/