David Barry is the President of Pursuit, a travel and hospitality company with hotels and tourist attractions across North America and in Iceland. Pursuit has been experiencing tremendous growth in the last few years, and now, like the rest of the hospitality industry, has been it hard by the advent of COVID 19. Like so…
Category: podcast
Beaver Tails: we all need a treat during COVID-19
Pino Di Ioia and Tina Serrao, along with Pino’s twin brother Anthony Di Ioia, head Beaver Tails inc..Since 1978, Montreal-based Beaver Tails has been delighting customers across Canada and the US, and in destinations around the world with its namesake pastry. Like many others, they closed their locations during the COVID-19 lock-down. As de-confinement begins…
Moishes on the front lines during COVID-19
We were delighted to produce this short video showing what Lenny Lighter of Moishes Steakhouse has been doing on behalf on front line workers and the most needy during the COVID-19 shut down. Along with other restaurateurs from Lucille’s Oyster Bar, Ristorante Beatrice, Restaurant Atma, and Leméac, Lenny and his crew have been preparing meals…
Bertrand Cesvet of Sid Lee: will FOMO beat fear during and after Covid 19?
Bertrand Cesvet is the CEO of and Senior Partner at Sid Lee, the international award-winning agency that has made waves for over 20 years by keeping one step ahead. We sat down for a friendly chat about the impact of Covid 19 on the hospitality and food industries both now and in the future. Without…
Jonathan Rodrigue de Still Good inc. et le combat contre les déchets alimentaires pendant la crise de la Covid 19
Jonathan Rodrigue est le co-fondateur et le PDG de Still Good. Still Good travaille main dans la main avec des producteurs et des organismes locaux qui ne veulent rien jeter pour concocter des biscuits qui font craquer. Au cours de cette entretien, Jonathan nous parle de comment il navigue le crise de la Covid 19…
Still Good Foods inc.’s Jonathan Rodrigue is seeing the Big Picture during Covid-19
Jonathan Rodrigue founded Still Good Foods out of principle. He was trying to find a way to reduce food waste, which is one of the greatest sources of greenhouse emissions today. The first result is cookies that they sell at retail and online. They’re dedicated to their mission and to changing the way the food…
Bruno Menard: Comment IGA nous prête main forte pendant la crise de la Covid-19.
Bruno Menard est Vice-Président et Co-propriétaire des IGA Louise Menard, qui détiennent plusieurs supermarchés dans la région de Montréal. Pendant cette entretien, il nous parle des efforts misent par IGA et ses employés dans la gestion de la crise de la Covid-19. Grace à eux, nous profitons d’une alimentation qui nous récomfort pendant une période…
Bruno Menard: how IGA is working hard to provide us with the comfort of food during Covid-19.
Bruno Menard is VP and Co-Owner of IGA Louise Menard, which owns and operates several IGA supermarkets in the Montreal area. In this podcast, Bruno discusses the lengths he and other grocers are going to keep customers supplied with food during the COVID-19 shutdown. He tells us how the food supply chain is adapting to…
“Thank you” goes a long way: how Saint-Viateur bagel is serving the public during Covid-19
We’re back to cover the heroic measures being taken by the food industry during the Covid-19 crisis. With society disrupted, they are working harder than ever to ensure that the food we love continues to get to our tables. In the first episode of this special series, we speak with Nick Morena, of Montreal’s iconic…
Justin Kingsley: How Moisson Montreal feeds the hungry.
As the holidays near, we thought it would be a good idea to devote some time and attention to those in need – particularly the hungry. 40% of the food we produce is wasted, while 140,000 Montrealers every month are not getting enough to eat. Moisson Montreal is Canada’s biggest food bank, and its mission…
