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What's in a Name with Mark McEwan

What's in a Name with Mark McEwan

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 Tanner and Jerry dig into the delicious world of food names—why they change, what they mean, and how they shape the way we eat. From French fries versus chips to biscuits versus cookies, they explore how the same foods get different identities around the world. The conversation continues with protected names like Champagne, Bourbon, and regional cheeses that can only come from one place. Then it’s on to the art of rebranding, from rapeseed becoming canola and slimehead becoming the far more appealing orange roughy. Finally, they catch up with Tanner's former boss and Top Chef Canada host Mark McEwan to talk about excellence, evolution, and how he's lasted 40 years as a restauranteur.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.

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