Born and raised in Saskatoon, Jamie Mah currently works as a bartender at the Fairmont Pacific Rim Hotel. He’s an NBA junkie, lover of a good cookie, and the fellow behind the food and culture blog, Track and Food. He’s uncomfortable with long silences and he tends to ask too many questions. A big fan of Danny Meyer who is currently finishing up his WSET Diploma, he loves all things hospitality. You can usually find him shooting hoops up at Strathcona Park.
Ending Homelessness Through Direct Cash Transfers, with UBC Professor Dr. Jiaying Zhao
In 2018, Vancouver non-profit, Foundations for Social Change, along with researchers from UBC, set out to do a small experiment: a one-year trial where they gave a lump sum of $7,500 cash, no strings attached, directly to people experiencing homelessness...Jamie Mah speaks with the leader of the study, Dr. Jiaying Zhao, weeks after the results were finally published.
Edward Slingerland and James Iranzad Make the Case for Moderate Alcohol Consumption
In this episode, host Jamie Mah and his guests respond to Health Canada's recently revised drinking guidelines for Canadians, with special attention paid to how their impacts on the hospitality industry...
Talking ‘Ranking Culture’ with Jacob Richler, of Canada’s 100 Best
In this episode, the founder and publisher of Canada's most diverse and influential restaurant ranking discusses his years as a food critic, why he created this list in the first place, how the judging process unfolds, and where he sees things evolving in the year ahead...
David Fairey and Anelyse Weiler Discuss the Migrant Worker Piece Rate System
The labour economist and research associate of the Canadian Centre for Policy Alternatives, and Associate Professor of Sociology at UVic - who are also joint authors of a revealing article recently published in The Tyee - share their candid perspectives and insightful solutions with listeners.
In this episode, the prominent food journalist offers up his insight and perspective on "tip creep" - what is it, actually, and what does it mean for the hospitality and business industries moving forwards?
St. Lawrence’s JC Poirier on Québec, Culture, Values, and His Upcoming Cookbook
The restaurateur recently spoke at length about his career, his cooking philosophy, how Where the River Narrows (dropping November 8th, 2022) came about and what he hopes readers will take away from it.
TRACK & FOOD // Simon Fallick and Patryk Drozd on Opening a New Bar and Maintaining a Legacy
Fallick and Drozd have already experienced the ups and downs of opening and then running a bar together (they co-own The American), so listening to their stories about how and why they took over the once extremely popular Taurus Veterans Club on Main Street left me elated.
TRACK & FOOD // Food Journalist Mark Schatzker on How to End Cravings and Eat Well
In this candid interview with the author of The End of Craving: Recovering the Lost Wisdom of Eating Well, we run through Mark's new book in detail. I no doubt believe you'll come away with a better sense of what food should mean to you and why you should also get on his bandwagon.