10 Years of Liberal Ag Policy, Body Cams & guest Chef Tuệ Nguyễn

In the latest episode of The Food Professor Podcast, we dive into a wide range of topics, from international trade tensions to the evolving role of social media in the culinary world. We kick off the episode with the announcement that Canada will be the country of honour at the SIAL Food Innovation Show, reflecting on the importance of celebrating Canadian food and innovation during shifting global dynamics.

We then turn our attention to the pork industry in Canada, discussing recent geopolitical issues that have led to uncertainty, including tensions with China and auto tariffs from the United States. Sylvain shares insights from his recent talk at the Ontario Pork Convention, where industry stakeholders expressed concerns over market volatility and the potential impact of reduced Chinese pork imports. He discusses how pork producers hope to leverage domestic barbecue season to boost sales, given the rising costs of beef and poultry.

Michael and Sylvain also reflect on the political landscape in Canada as an election approaches, discussing how the changing dynamics between the Liberals and Conservatives could impact the agriculture and food sectors. They touch on recent poll swings and analyze the political strategies shaping the campaigns, particularly how geopolitical leadership and dealing with major global players like Trump and China have become central issues.

The conversation shifts to business strategy as they discuss Unilever's management challenges with the Ben & Jerry brand, examining how corporate culture clashes between activism and profitability affect the company's public image. The hosts debate whether it was ever a good idea for Unilever to acquire such a distinctively activist brand and speculate on how the unfolding lawsuits might play out.

We also discuss the Loblaw body cam pilot project, aimed at enhancing security amid rising organized retail crime. Michael explains the strategic reasons behind implementing body cams, emphasizing the dual purpose of evidence collection and deterrence. Sylvain shares his perspective on the ethical considerations and how other retailers might respond if the initiative proves successful.

Finally, the episode's highlight features a captivating interview with Chef Tuệ Nguyễn, celebrated chef, cultural storyteller, and viral content creator. Tuệ, the visionary behind ĐiĐi in Los Angeles and the cookbook Ði Ăn, shares her journey from Vietnam to LA, building her culinary brand and amassing over 1.3 million followers. She discusses authenticity and creativity at the heart of her success and how social media has played a crucial role in driving her restaurant's popularity.

This episode delivers a balanced blend of current food industry insights, retail crime analysis, and an inspiring chef's story, making it a must-listen for food enthusiasts and industry professionals.

RC Show

https://www.rcshow.com/

https://www.indigo.ca/en-ca/di-an-the-salty-sour-sweet-and-spicy-flavors-of-vietnamese-cooking-with-twaydabae-a-cookbook/9781668003800.html

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About Us

Dr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, securi