Melodies and Menus: Talking food, drama and TV host duties with Ann Pornel and Karine Vanasse

We've got a special guest co-host for our fall episodes of 'Melodies and Menus' and it's none other than CCMA Award-winning country singer Hailey Benedict!

Hailey joins Dan Clapson, who shares her love of reality television and especially 'The Traitors Canada' and 'The Great Canadian Baking Show'. Both shows premiered recently, so the co-hosts chat with the series' respective hosts, actor Karine Vanasse and comedian Ann Pornel.

While 'The Traitors Canada' is chock full of lies, deceit and drama (in the best way possible), most Canadians know that 'GCBS' is all about those heartfelt moments and friendly competition.

Make sure to check up on our past episodes of 'Melodies and Menus' wherever you download or stream your favourite podcasts!

Episode Transcript

(00:00):
Hi, Hi, how are you? You look beautiful? Good? I
wanted to listen to what you weresaying, but oh wait to sweetest ramble
a lot to be honest with you. Yeah, and bonjur hih, that's
what we meant to say. Actually, this is Melodies and Menus, a

(00:31):
podcast mini series brought to you byEaton North that talks about all things food
and music, arts, culture andmore with an array of interesting Canadians.
I'm one of your co hosts.Dan Clapson joined us not as always.
We actually have a new co hostfor these fall episodes, and it is
none other than country artist Haily BenedictHailey. Hello, Hello, how's it
going? You know, I'm well. I'm missing Madison Olds a little bit.

(00:53):
I'm not gonna lie you know.I love Madison. We've recorded for
a long time together, but youand I have a shared love of reality
TV and we thought we would joinforces this fall. Very excited about that.
I'm excited to talk about this ina public setting. So we bond
over Survivor. But more Canadian focusright now is a show called The Traders

(01:15):
Canada. So have you seen TheTraders? I have the UK version and
then I just watched the premiere lastnight of The Canadian One, and man,
I think it's going to be agood season. I think so too.
It's really exciting, very dramatic.I love a bit of drama on
TV and a little bit a littlebit scary, you know, It's like

(01:37):
a touch of Halloween vibes sometimes.I like that all ways. I think
it airing in the fall is likethe perfect time for it to come out.
So we are going to chat withthe host of Traders Canada Cream Biness
in a little bit here. Butfirst I want to talk to you and
let our listeners get to know you, because I know you well. You're
a CCMA Award winning country act.You've had a top twenty radio hit which
I still listen to all the time. Wanted you to. I try and

(01:59):
listen to it a few times aweek still. I'm I'm a good loyal
fan that way. You've done somuch, toured with so many people.
You've got a huge tour coming upwith Tim Hicks. So why don't we
just talk a little bit about firstyour single Damn You July, and I'm
wondering is there a follow up forChristmas called Damn You? December, not
quite, but there will be maybea Christmas thing coming, which I'm really

(02:23):
excited about. But yeah, no, Damn You July I actually funny enough.
I wrote Damn You July in December, so you want a little flip
flop there, Yeah, I was. It was a song that's been really
kind of near and dear to myheart, and so I was really excited
to get to release it and kindof showcase my level of songwriting and how

(02:46):
I've kind of grown immatured as anartist. And it was recently top fifty
on Canning Country Radio, which isreally cool, especially as an independent artist.
You know, it can be hardto get your music out there and
get it heard. So it wasreally great just with how people resonated with
it. And yeah, I'm justsuper proud of having it out into the
world. Now. The upcoming tourTim Hicks sounds really fun too. It's

(03:09):
all campfire themes, so it's abit stripped down. I love that EP
of his that he put out recently. You know, timis and also a
ton of fun. We've been onthe podcast recently as well, and I
think you must be excited to workwith him. Oh, I'm so excited.
I've yet to actually meet him inperson, so I'm not only looking
forward to watching his show because I'veheard it's just amazing, but I've also

(03:30):
heard he's just a really genuine,down to earth guy, so looking forward
to meeting him. And I thinkthat's just you know, getting to watch
a show like that every night issuch a great learning opportunity as well,
so I'm just gonna soak it in. And it's also just fun to get
to connect with fans in such anintimate setting. So yeah, looking forward

(03:51):
to connecting with as many people andjust being a sponge while I'm out there
and soaking it all in, youknow what. I hope to attend one
of the shows they start in October. Rites yes, yeah, they do.
I might be upset if there's nocampfire and marshmallows for me, though,
so just keep that in mind.I hope that is I hope that
is a thing. I mean,let's cross our fingers. Let's cross our

(04:13):
fingers for listeners that might not know. Dan and I actually met through a
songwriting series you put on called theBlue Jay Sessions, So I've been super
lucky to get to know you throughthat, but also know that you are
a person of many talents, passionsand hobbies, and you recently just released
your cookbook Prairie, which was numberone best selling in Canada right early in

(04:39):
September of a very exciting for Praiebook represent you know, congratulations. I
wanted to ask you because when wewere talking last week, you said it
was a three year process of youcoming up with this book. When did
it start for you as like,you know, did it start as this
idea or project that you've been wantingto plan for a while or what inspired

(05:01):
you to kind of, you know, take it from an idea to actually
putting pen to paper and start creatingit And what was that process? Like
it took you? Right, ittook a really long time. And it
is also it's based around a lotof my work. You know, I
spend a lot of time traveling inthe Prairies. I love celebrating Prairie restaurants,
producers obviously fundamentally ingredients. But everyfall I run a series called the
Prairie Grid Dinner Series, and itstarted in twenty seventeen in an effort to

(05:26):
have chefs from different major cities andthe Prairies work together to make cook a
dinner, but it is meant toactually be collaborative. A lot of chef
dinners are not overly actually collaborative.For you know, chefle flying from Toronto
with a dish that's already on theirmenu there, and they'll serve it in
Calgary with the chef and they onlymeet for three hours and they leave.
So I mean this, this maklymeant to be an immersive prairie celebratory culinary

(05:47):
experience. So the book is bornof that idea of celebrating what makes the
prairie special, because I think there'sa lot of things here that really do
make them special. And my coauthor, Twila Campbell, and I worked
really hard on rend and added chefrecipes into it and some from different producers
and whatnot. And I think thebook is really special. And I think
it I mean, obviously again i'mbiased to my own work, but it's

(06:08):
I think it is a really lovelylooking book and it and it just presents
the prairies and a whole new lightto people, and that's exactly what we
want it to do. So outof all the recipes in your book,
what do you want to cook?This poll? You know what, that's
actually my least favorite question that weget asked. Oh, it's like when
someone asks me what my favorite restaurantis. It's kind of yeah, but

(06:29):
you narrowed it down to fall,so I guess that's more specific. You
know. I have a really funrecipe in the cookbook for how to utilize
turkey dinner leftovers, and you basicallyuse the if you have mashed potatoes and
root vegetables and gravy, you canmix that all together with some cream and
stock to make like a creamy soup, and then you put turkey in it,

(06:53):
and you put it in ramikins likeyou would with a French onion soup,
and you top it with stuffing andcheese and then you bake it.
So it's like French onion soup meetsturkey dinner. It's very tasty. Oh
well, I'm definitely going to bepulling that out this year. You have
to try it. It's I woulddare I say it's a game changer.

(07:14):
That does sound like a game changer. My mom usually makes like a turkey
soup with like leftovers, but thissounds like turkey soup on steroids. So
yeah, that's yeah, it's likeamped up and which you try to do
that in the book. Tried todo recipes that were still familiar without being
too labor intensive. So I thinkthat we've accomplished that in the book.
And I mean that's a this isdefinitely more simple, fun, playful example

(07:38):
of that. But uh, yeah, you know, I don't like talking
about my book very often. Actuallywhy I talked about it for four thousand
days in a row, So nowI'm like, oh, that's I mean,
that's fair, but it's like somethingyou should be proud of. You
put so much work into it thatit deserves to be talked about. However,
I'll take I'll take the compliments,but I'm curious if you used to

(08:01):
like performing wanted YouTube or if youwill in ten years. Oh yeah,
you know, I don't know.It's really hard for me to get sick
of a song unless I like,really hate it. I have some songs
like from when I was like akid, A couple of songs that from
when I was like a kid thatI wrote. The people still like want
to hear like I wrote. Iwrote a song called my Sweet Alberta Home
when I was twelve. It gotinto like an All Alberton songwriting contest and

(08:26):
which is really cool. But nowit's still like I will still get asked
to sing it on Canada Day orI've done it a few times because schools
have their like Alberta Elementary unit,and so they'll ask for me to play
it there, and I'm like,really like the song I wrote when I
was twelve, but some things arejust timeless. I also feel like,

(08:46):
you know, if it resonates withpeople, at the end of the day,
it's not it becomes something that's notmine anymore. You know, it's
for the people that it resonates with. So absolutely I still love wanted you
to though as well. Oh it'sI mean me too. I love it
more, possibly more than anyone else. Oh I know, I've seen the
video. It's so good, sogood. Anyway, enough about us.

(09:07):
I am happy that listeners have gottento get to know you a little bit
and to hear about my book again, which you know, she Aless Plugged
please go buy it. But nowwe're gonna chat with Kareean Vaness, the
host of The Traders Canada. Andagain I was so excited for the show
to premier because obviously there's a lotof familiar faces from Big Brother Canada Survivor.
Erica is on it, which isamazing, the first Canadian winner of

(09:30):
Survivor. Ever, it's now competingon The Traders and many other familiar faces.
So I'm curious to see Kareean's thoughtson it because you know, she's
an actress, a very accomplished FrenchCanadian actress, so hosting a reality TV
show has maybe not ever been inher her ballpark, and maybe she's never
even thought of that before. SoI'm curious how how she got to this

(09:50):
point and how she's how she feelsabout the show. Yeah, me too.
I'm also curious to know, likehow much of a of a character
is it to host this show?Is you know, is it easy for
her to jump into this this ladyof the manor persona, or how that
compares to her regular roles for TVand film. Well, let's find out.

(10:39):
I love the show concept for TheTraders and the first episode of The
Traders Canada is amazing. When whenthis concept was brought to you to be
a potential host, what did youthink of it at first? Because it's
it's kind of quirky, it's different, than anything else we've seen on TV,
just why it's so good when theycame to me, So I watched
the Australian version and I said yesright away, Like I could really see

(11:01):
based on how the host there,Roger was, how he was playing it.
I could see the character that Icould develop for it. I didn't
know exactly if a CTV and thenetworking Quebec would want to go, Like
I feel like they said yes topretty much everything, like the looks.
Everyone was so willing to create something, to really create an atmosphere more than

(11:24):
just the manner everything else around it, like the said dressing but once again
my costumes, everything, the toneof the text. So it was just
so yeah. I saw the showand I said yes right away. I'm
not a reality TV fan usually likeit's not, but this one was different.
And also the kind of contestins likeI really felt like these were people

(11:46):
that I really wanted to follow.I wanted to follow the game like it
was really about how they would buttheir strategy would be how they would react,
how they would behave. It reallyfelt like a big experiment and I
felt very privileged to be there,especially at the round table when they're having
all these conversations, and usually mostof them come in with like a specific

(12:07):
idea and they can be convinced whatit's just it. I was really amazed
at how easily we could all bemanipulated. Yes, you mentioned that the
looks are just such a huge partof the show, and I loved your

(12:28):
looks last night on the premiere.They were so good. I was wondering,
what can we expect this season fromyou stylistically? Is there any favorite
looks that maybe you can kind ofhint or share with us? Oh,
what you saw yesterday was just thebeginning. Yes, it only feels like

(12:48):
she's, yeah, this lady ofthe manner who's having so much money,
she's spending it on having twenty peopleat her manor at her house and seeing
how they behave she could also beIt almost felt like she was a scientist
almost, you know, just doingthis experiment. And she doesn't she doesn't

(13:09):
really root for the Traders or theFaithful more. It's just she roots for
all the all of them if shewants them to play, and she wants
to observe what they do with this. So as the game progresses, she
gets more and more excited as theyturn against each other as they make their
wrong choices, and yeah, thefashion progresses with all those feelings as well.

(13:31):
So this part and just believing thatI could enter this room, especially
around once again at the round table. I mean, the looks are great
when we go on missions and everything, but when I go and meet them
for breakfast, but when we gatherat the round table, I was coming
in with this. I mean,if I had a T shirt and a
pair of jeans, it wouldn't havebeen the same at all for them or

(13:54):
for me. You know, Sowalking in with these like I could sense
from their reaction it was just settingthe tone for the next hour and a
half we were having. Yeah,these conversations together. I love that.
Speaking of fashion, I mean,you can't think of fashion without drag performers.
And I was so so happy tosee Fierce on the show. You
know, Canada's Drug Race is anamazing platform for career performers across the country.

(14:18):
And with a drag queen, theysort of have this. They can
be a bit shady. I workat lots of drag queens. They do
lots of drag events, brunches andwhatnot. You know, they're known to
be a little bit shady, Sodid you ever look at a contestant like
that and think that their career mightplay against them a little bit? In
this game? All the personalities thatjoined the game, I mean Fears,
Kevin from the winner of season fiveof The Big Brother Kuzy, Erica from

(14:43):
Survivor, It's just obviously they camein with like big personalities, and we
all know what they were capable of, Like Kevin, yes, on top
of everything, He's like, that'sjust a good yea yeah exactly. But
to reveal to see them reveal othersides of what we have already seen of
them on other reality TV shows wasinteresting. Does it play against them?

(15:07):
It could? I think the onewho was the most at risk, as
we saw yesterday last night in thefirst episode, was Kevin. It's not
out of the water entirely, so, I mean, I'm sure that you're
curious to see how how that specificallyis going to unfold. But I think
that as the within the game,after I would say four hours, they

(15:31):
were all in the same level becausethey're all trying to find clues, so
they're really observing each other and tryingto and I really think that you know
other players were not big personalities thatwe already know, you'll get attached to
them quite quickly as well, Like, I don't know, do you already
have someone in mind that you'd liketo watch yesterday, someone that you'll oh,
I mean, we've will be partof the game for as long Erica.

(15:54):
I'd love to see Erica do agood job. And then first two
for sure. I mean, yeah, some of the I can't remember all
names of top of my head,and I l the Faithfuls that are maybe
not from TV in the past.The Magician, well he's a trader.
Yeah, that was a I thoughtthat your picks for traders they were not
the ones I would have picked,and Haley got them partially right. I

(16:15):
would have picked her and Erica forsure. Yeah, I had a feeling.
I was a big Couzy fan whenshe was not big brother, and
I just was like, she wasso determined, And before Dan and I
were chatting and I was like,I bet Kouzzy's a trader because I just
feel like she. But I thinkthat'll be it'll be interesting to see how
that plays out with her because she'sgot such a big personality and you know,

(16:37):
big strategies and everything. So I'mexcited to see how that carries out
for the rest of the game.And if she's able to kind of hide
that side of her a little bitand blend in with the rest of the
faithfuls, it'll be really interesting.One thing we were also wondering with the
manch You know, this is afood focused podcast. I always liked the
brunch spread they have on the show. I feel like, you know,
they're eating, they're like debating who'snot going to walk through the door.

(17:00):
But sometimes my eyes are drawn towardsthe brunch. So do they get that
lavish of a spread at all mealsor is it just for that scene?
Like are they eating like a lovelylunch buffet and they have like a nice
little dinner or is it cocktails atnight or like, what's what's the deal
there? I don't know. Youwould have to ask them how they felt
about that, But I think,I mean, I was I hosted them

(17:21):
for like a dinner at one point, but but I mean they they lived
at the Manor. It was alwayslike this big lavish buffet of but they
stayed with us at the Manor.Everything we just we kept them with us,
So I think they really felt asthough they were really members of this

(17:42):
small community for ten days it wasso bad, Like the shooting only happened
over ten days, so they reallystayed within that wield all the time.
And but although we were in thesame h and same building, like,
they weren't allowed to talk to talkto me between the missions and round table,
so keeping that distance with them wasdifficult. So if you get booted,

(18:06):
do you go to the buffet aftereveryone's been there and they're gone?
Are you? Just like I'm asobsessed with the buffet. I like the
I like the buffers. That's allI think about. So it always looks
so good and I'm so jealous.So props to the food stylist or ever's
doing that. We appreciate that.It's funny. I I never I never
had that conversation about the food onShocking. You'll find it here for sure.

(18:30):
What what do you like about thatshow? Because have you seen the
other versions of the show. I'vewatched the American one. I thought Allen
Comming obviously he brought the looks toyou know, like those that was fashion
every time. I know. Iwatched the UK version and yeah, I
just love just the dramatics of itand that it just I feel like it

(18:52):
just ups the ante of the entireshow. And uh, you know when
you when you are playing the house, it's it's really fun because it's both
dramatic and a little bit playful.But how does that compare hosting a show
like this to you know, youdo I see a lot of like film
and TV. How does that compareto doing Yeah, TV versus hosting.

(19:15):
It was really about building a characterand making sure that for them that reference
of having me as a host,having this that character in front of them
was always a reminder of the kindof show they were a part of.
So the manner plays the manner itself. The building plays a big part,
but I was always conscious of whatI as the host and as a character,

(19:38):
was bringing on the show. LikeI feel like when you watch other
versions of the of the show TheTraders, after a few seconds you know
that you're watching The Traders. Isthe whole mood because sometimes when we go
through when we do the missions,I mean they can all look the same
at some point, but when webut I feel like when the camera comes
back on me, when the wayI'm talking to them, and obviously when

(20:03):
we when we go back to thereunt table, we know that it's not
Survivor or big Brother or how couldwe just keep that tension and that world
and believe that world as much aspossible? Yeah, I think that's what
I like about that. Feel thatdifferent than just prepping for a character.
Yeah, I love that, andI love that sort of you know,

(20:25):
it has that murder mystery kind ofelement to the show that's kind of like
the overall all kind of vibe youget from it especially, and we love
a cliffhanger, and there's a cliffhangerin episode one, oh yeah, and
they often do that in the seasonwhere you don't know who's going home until
till the next week. And youknow, we we have lost track of
that with the streaming service and stuffthese days, where you can you can

(20:45):
binge watch a show so quickly,like we're talking again, off air,
that you can watch I watched TheTraders, the American series, in a
day and a half, you know. But with this, you're you're you're
making us wait and now we're justHaley and I are just going to talk
about this back and forth for likethe next six days. Oh yeah,
we're gonna be hungry for every episode. Great, then keep doing that for
ten more weeks. No, no, but it's good and it's I mean,

(21:10):
it's it's always fun when you canfeel the excitement from the viewers.
So hopefully we did the Francophone versionof the show as well, and that's
going to air. I didn't knowthat. Oh that's cool. Yeah,
so we shot the English version withAngle contestants and then we'll move to the
We moved to the Francophone version thatwill air in a few months. Amazing.

(21:32):
But with that kind of show,and you know, even when I
was on Cardinal on CTV years fourseasons and the show was doing well with
the viewers in Canada. But it'swhat I'm often not lacking, but I'm
I'm craving for, like having directconversations with the viewers. What do you
think, how do you feel?How do you react? Like even just

(21:52):
last night, I was driving toUH to Toronto and the show I had,
I was not driving, so it'sfine, but I was zooming with
the with the rest of the crewand they were watching the show live,
you know, and I was notwatching the show. I was watching them
watch the show, you know,and their reactions. It was so satisfying.
So there's something about that connection withhow it's the kind of show where

(22:15):
you want to feel how the viewersare receiving the show. So hopefully people
will I don't know, I don'tknow how they will contact us, but
hopefully on Instagram or maybe if weget to meet them whatever. But it's
just it's it's great to feel thatexcitement from the viewers and to create that.
So when a show can create that, it's quite powerful. That's what
TV is for, Like, wewant to entertain and we want to make

(22:38):
people feel something. And I feellike with this show, you're yeah,
it definitely makes you feel something withthe with the players. You you you
sense how emotional they get. Youunderstand why you're scared for them, You're
frustrated, you're you don't know ifyou I mean seeing people, watching people

(23:00):
lie and try to deceive others.And it's it's great because it's the show,
but how like what do you thinkof that? Like? How how
far can they go until it's toomuch? Or it would be okay for
that player to go that far,but this one, no, that feels
that doesn't feel right for him tosay that, like you should. So

(23:21):
it's just it's really interesting, andI feel like it's it's going to be
interesting to see what the what likethe emotional journey that the viewers will go
through. I think the thing thatfor me, if I was on the
show when I was a trader,if it was getting down to the wire
and I was still involved and therewas other people in the competition that were
faithful that this money actually would changetheir lives or their families' lives, I

(23:41):
feel like I would have a problemwith that probably eventually. I think that
would be I think that would makeit difficult to want to continue. That
would be what would be your problem? I mean like if someone you know
has had maybe had a rougher lifeand they like they can use this money
and buy a house for their familyin a city like which otherwise unaffordable or
something where it's you know, youknow, and maybe I've I'm not wildly

(24:02):
successful or anything, but I mean, like, you know, I feel
like other certain people can always usemoney more than other people. So I
feel like if it got down tothat point, that would be a struggle
for me. So yeah, Soif Yeah, if you're a trader and
you have to manipulate the whole sothat they bandished that specific person who would
need yes, I would feel realbad about that. Yeah, yeah,
it was. It was hard attimes for some of the traders. And

(24:23):
that's the thing. They all camewanting to be traders. They all did.
Everyone was so interesting, but onceyou're doing it, and for others
it's like, no, I don'tcare, I want to win. There
what your situation is and just andshould we blame them them for that?
That's the game. So that's views. It's it's confronting on so many different

(24:45):
levels because in the context of thatgame, it's supposed to be okay to
lie, but sometimes even within thatcontext, as you just mentioned, sometimes
your values just come up and you'relike, no, I don't feel comfortable
and more with that, Yeah,you have to play still, Yeah,
it's really interesting watching how he did. Those roundtable discussions can be and I'm

(25:11):
excited to kind of see how thosetranspires the season goes on, because yeah,
I can only imagine, like,yeah, the emotional journey that you
take as a viewer, but Ican only imagine being there in the moment
and especially I think it'd be hardif you're a faithful and people think you're
a trader and trying to defend that. And there's just so many moral complexities

(25:33):
and layers, and I think that'swhat draws so many people into the show,
and it's it's really fascinating and Ican't wait to see how it all
plays out. And even for someoneand Kevin, I think, did he
mention it in episode one or he'sjust about to mention it in episode two
at all, even for someone whohas won Big Brother, you know,
it's way harder than he expected,much harder. So even that, you

(25:59):
know, watching some of them enteringthis game, being like, you know,
that's gonna be easy. Yeah,I can, you know, I
I know how to do this,just watch, you know, And then
episodes later you're like, oh,yeah, we're watching you. Now.
It's now the fall, it's gettingto be soon to be holiday seasons.
So thinking of round tables, mymind goes to dinner conversation, What are

(26:22):
some of your tips for breaking theice if you're coming over to like a
potential in laws for dinner for thefirst time, or meeting some some friends
of a new partner, or somethinglike that. Well, talking about films
and movies, it's always interesting becauseit's you get a sense of what interests
the other person and then what,I don't know, what could be the

(26:42):
topics to stay away from as muchas possible. I guess I'm not really
good at that. Sometimes I ask, Yeah, it's fun to ask questions.
I was on a trip recently andI someone had know. I'm not
going to say that is all right. I'm not the best person to ask

(27:03):
those questions because I tend to betoo curious. But I think I'm doing
it in a very polite and suchlike a very gentle way. Sometimes are
like oops, maybe, but butoften I feel like also we stop ourselves
from asking certain questions, thinking that, oh, the other person might feel
uncomfortable, and sometimes no, theydo want to talk about it. Like
it's I feel like we should notbe scared of maybe harder conversations, and

(27:27):
it's okay to talk and disagree andjust be curious about, oh why do
you think that, instead of justwanting to to say why we don't agree,
but just oh what why? Whatbrought you there? What's the whole
process behind that? You know,opinion or contentious topic is we're to find

(27:48):
the best poutine in Quebec. Soany thoughts on that that could have been
the answer? Okay, sure,So the best poutine in Quebec. Where
is it? Well, I'm fromthis I'm from a town called Drummondville,
and it's supposed to be between,like it's supposed to have to have originated
either in Drummondville or Victoriaville. Sobut I find it too sweet, like

(28:15):
the sauce and Drummondville. And mostof the time it's too sweet sweet interesting.
I like it when it's salty anduh, when it's what we like.
I'm actually on the traders. Wehad a we had a poutine delivered
and I had very cold because Iwas shooting so many like links or whatever,
and I had a cold poutine.I think that was the last time

(28:36):
I had a poutine. I don'tknow why I'm looking in that direction,
but there's someone there. You're wishingfor poutine, Like, cold poutine is
bad anywhere you go, Like,regardless of how good it was at first,
when it's cold, it's disgusting.That's what I have to do.
Okay, perfect, Thank you Green, Thank you so much again. We're
looking forward to watching The Traders Canada. It's been fun so far and you
can't wait to see what happens.Yes, thank you for your time,

(28:59):
absolutely, thank you, thank youfor thank you for watching as well.
You know what I think after thatinterview, I have realized I would not

(29:25):
be a good Trader. Yeah,I mean it sounds tough, like I
think from watching previous seasons, especiallywhen you get down to like the finals,
and I don't it sounds like froma lot of them they start off
so cutthroat, but when they getdown into the numbers shortened, they really
get to know these people and theybecome friends. And so yeah, like

(29:48):
you were saying, knowing people's situationand then knowing you're taking away even all
those people splitting the money, becauseeven if you make it in the finals,
you still all those people don't evenget a red scent. So I
think morally it would be a veryhard internal battle to try and navigate through

(30:08):
all of that. And morally itmust have been tough for her to admit
that she didn't love the poutine inthe birthplace of poutine. So oh yeah,
I mean, to be fair,I'm I'm also not the biggest poutine.
No sweet gravy, no thanks.Yeah, I'm not a gravy person
period. Well, I think I'vejust never been able to really get into
that world. I was in Montreallike about a month ago, and that

(30:30):
was like the big thing, andI just I just can't. I can't
do it because of the gravy.Okay, we'll talk about that some other
time because we have to. I'mnot happy to hear that, but we
will. I'm sorry. We movealong. I'll get over this eventually.
We have another amazingly charming guest onthe podcast today. I am so excited.
I've wanted her on the podcast fora very long time. It is
the co host of The Great CanadianBaking Show and Pornell and she is a

(30:53):
hilarious comedian, fashionista and again theco host of a Wonderful, Wonderful Baking
Show and CBC which premiered as well. So I have to really manage my
reality TV take in time because I'mgonna be watching lots of TV lately.
Oh same, But I also feellike it's especially with something like the Great
Canadian Banking Show, it's just it'sheartwarming to watch and it's almost like you

(31:18):
can kind of give your brain alittle bit of you can kind of relax
a little bit, you know,And I think having those moments are important,
and so it's kind of fun tohave that contrast with something like The
Traders, which is very heavy anddramatic, but then also going to something
like this where it's light and funand and it's just such a wonderful job
of bringing all the light into theshow as well. And yeah, so

(31:44):
I think it's I think it's good. Well, you know what, I
also find it quite calming to watchin comforting. But maybe it's because when
I watch a show like The Tradersa survivor, I'm like, I think
of myself doing that, and Iwould never think of myself baking, So
maybe I just can relax while everyoneelse on screen is yes, I will
never be in this position, sothat's so true. And then also like
the food will just like look sogood, so it's just like, oh,

(32:05):
I just want to like have that, you know where, Yeah,
The Traders can you can get prettyemotional. I'm I'm sure baking can too.
So let's let's see what man hasto say about all of that amazing

(32:37):
you know what, And I've beendying to talk to you, well since
you started hosting the show in twentytwenty, but I wanted to talk to
you, especially since you had thatamazing look at the Canadian Screen Awards earlier
this year. That was yes,is that the wig? Oh I get
it? Get it? Yes?Nearby? That is amazing that Yeah,

(33:00):
thank you. So intricate too.When I saw that look, it was
just it was it was unbelievable,you know, and it's it's a little
bit drag it like lives in thatrealm, I think, and so fun
and so playful. And I meanyou're known for your looks on the show,
like you wear really fun, brightoutfits, but you you've definitely amped
it up as the seasons have goneon. So did you feel extra pressure
this year after wearing a dessert andgown? Yes? And no, uh,

(33:25):
not really any pressure, more like, well, I can't wait to
top it, right, Like it'salways sort of that energy of wanting to
find new inspiration for bringing looks andfashion into the tent and also outside the
tent. And I would say becausethe response has been so overwhelmingly positive with

(33:47):
how Alan and I and now evenBruno and Kayla, because they're looking real
spippy as well. True, Ifeel like it's the really positive reaction from
the audience and it's just that littlebit of extra bonus that our show has,
you know, And I I takea lot of pride in that because
especially for myself, like, Iam not a body that you would expect

(34:12):
to necessarily be super fashion conscious.I am a plus lady. I've always
been fat and it hasn't been untilrecently where I've been given the opportunity and
now the platform to express that.And it's it's amazing. I love it.
Would you say that the fashion worldin general has changed in the years,
because you know, your accomplished comedianas well, so outpits, would
you say outfits ten years ago muchharder to look, more more contemporary than

(34:37):
they are now? Absolutely, LikeI would even say, like, I
feel like maybe someone else can relateto this, but when I think about
the past, the number seven isalways like seven years ago, like,
regardless of how much time it actuallyhas passed. But it feels like it's
a very recent development that plus fashionhas become as that it's I will say,

(35:00):
I feel like that self correction thatwe noticed a couple of years ago
is sort of reverting back and there'sfewer plus options again, which is so
eternally frustrating, But it's there.We've been there, we've seen it,
and for all the plus ladies likeme, I never got a chance to
express that part of me until thefashion caught up with that. So this

(35:22):
has all been a very new sortof inspiration and expression of creativity that I
have. And I will say alsofor this next season, there are some
law I don't doubt it. Theyare like I look at them and I'm
like, I'm challenged by this,and I like that because the Making Show

(35:45):
is such a wonderful show and it'svery positive and people are so warm and
open and receptive that I feel likethis season I definitely push the do you
go to costume and you're like,I want to look like a sexy butter
Tart for episode four and they're like, Okay, come back. Wish I
wish the CBC would let me domy interpretation of sexy butter Tart and wear

(36:07):
those raisins end up you know what? No, it is definitely Santana Santana
Luzi, who was our stylist firstthe show, Alan and myself. She's
the one that comes in with thesefire looks and these fire stylings, and
it's Santana, who, like Santano's, knows who I am. We are

(36:28):
friends, she knows my personality,she knows what I like, she knows
what my tastes are, and alsowhat the show wants because I've got my
agenda, but I'm not the onlyone here, you know, the show.
I have to fit into the show. We have to be a nice
cohesive unit for it to all work. So it's very much Santana's doing.
And she's just such an incredible stylistthat I like the dress that I wear

(36:52):
in episode one. I had actuallybought that dress but in a previous color,
like the season before, and shedidn't know that. She just got
that dress because she's like, oh, Anne's gonna love this, and she
was absolutely right. So it's amazingstyling and amazing creatives that we have on

(37:13):
the Baking show. That's so cool. What inspires you stylistically? I read
somewhere that K pop was like abig inspiration of your Canadian screen Awards,
which also I'm very curious to knowif you have any favorite K pop bands
or artists. But yeah, whatwhat inspires you to create these outfits are
when you're working with your stylist.Yeah, I'm just curious to know all

(37:35):
that. Yeah, Like, asDan you said earlier, like it's kind
of the look was draggy. Itis absolutely drag. Like drag is my
biggest inspirations. I I I lovedrag. I love the campy, I
love the over the top. Ilove just like the the expressions of gender
that are so on each end ofthe spectrum. And that is what I

(37:59):
love about drag. And I kindof I do drag basically, you know
what I mean. Like, I'mnot a drag queen, but she loves
to turn a look and she likesto be referential and artistic about it a
lot. As they say, shecame to Slagh. So drag is for

(38:19):
sure one of my biggest inspirations.I love. I love that grandiose expression
of feminine gender in that specific realm. I love K pop, I love
BTS. BTS is the group thatI think, Yeah, yeah, I
am army BTS shelf up right underneaththe wigs. So everything that I care
about is in that bad That's incredible. Yeah, And while bts themselves like

(38:46):
they're a boy group obviously. Theylike to play with fashion and looks and
sort of lean into the a genderand sort of like the androgyny of it.
I also love like the hyper femmeK pop isthetic. K pop is
very skinty, I will say soshe doesn't necessarily follow too many of that

(39:07):
that trending those trends rather, butfor sure the like bubblegum, highly colorful,
highly like I feel like I'm amagpie, like that bird that just
steals shiny things like that is whatI'm attracted to. Color and shine.
Oh I'm the same way. Isee anything sparkly and I'm like, yep,

(39:30):
grabbing it, need it now.Yeah, I need to incorporate more
sparkles into my outfits. I thinkyou do too. I think you do
too because people love it. Andthis is the thing. Everyone's like,
oh, how do you like?I could never wear that, and I'm
like, yeah, you can justput it on your body walk out the
door. Its like that's what Ido. And what people don't understand is

(39:50):
like just to take that first stepout of the door. That's the hardest
part because the second you get thatfirst compliment and you will get that compliment
because people love that. It'll it'llmake your whole day. So I like
to tell people to really challenge themselves. So get more glitter in your life.
Dan, you know, you cannever have enough exactly a cool gesture.
But this only goes so far.And we'll say, I feel like

(40:13):
Alan's on on the podcast with youtoday, but I mean Alan he brings
the looks too. He looks realsharp every single time, every single time.
Yeah, and also Alan looks likea model, So like we don't
need to worry about Allan. Allan'slet's talk about the show. You know,
you're a few seasons and now asa co host, and we we've
covered Great Canadian Baking show on EatingNorth since it sin since inception, and

(40:34):
it's such it's always such a heartwarmingshow. You know, competition of course
is at its base. How haveyou seen the contestants' personalities evolve over time,
if at all? Or do youfind it to always be that same
sort of warm, welcoming community everytime I think that warmth is there,
it will always be there. Ithink that's in the fabric of the show

(40:57):
because especially now, the people peoplethat are becoming contestants. The Bakers.
They're not new to the franchise.They know the show, they know what
it's about. They're fans of thatshow. And so when the show has
historically been seen as something that's warmand comforting in behind, you are now

(41:20):
feeding into your own system. Soyou still have this amazing community of fans
of Baking that echo sort of theethos of that show, which is,
yes, it is a competition.It is a reality show, but the
people you're competing with, you're notcompeting with people. You really are competing
with your oven, honestly, likeyeah, yeah, yeah, you're competing

(41:42):
with yourself, but you're competing withthis actual physical tent that you've never had
to bacon and that is so differentfrom home. That's the real competitor.
So, like I would say,the Bakers are still very warm and like
they really do become a family whenwe're there, that when they're there,
and you can kind of see thatin their instagrams. Like I do love

(42:06):
it so much when the Bakers getannounced, because then it's time to see
the previous iterations, like we're rootingfor you, good luck, we know
what it's like. It's such alike special thing, and I don't know
that other franchises of television does that, where like you have past contestants rooting
and being like I'm here if youneed me, like really being each other's

(42:30):
cheerleaders, so that sweetness is stillthere. I would say they're a little
bit not funnier because all the contestantsare sweet charming in their way. But
I feel like the Bakers nowadays theyalso understand that it's a show, and
so they're bringing more point of view, which I think is amazing. This
is exactly what we loved. WhatI love to see is this beautiful bake

(42:54):
and then the story behind it,and then sort of learning about them as
a person and what they believe inand what they stand for. So I
don't think it's a political show byany like, oh my god, so
not political. But people are people, and they bring their personal politics and
they bring themselves and they're doing thatmore and more, and I love that

(43:15):
because it gives voice to people whohaven't been on television before, and I
think that's important. Yeah, no, it's I think it's so beautiful to
have this community and I think youit just radiates throughout the screen and so
it's awesome to hear because sometimes yousee that in shows, and I think
that's one thing you always wonder islike, are people really as friendly as

(43:37):
that as they are on TV?And so yeah, no, I'm a
monster. No, it's awesome tosee or hear that, you know,
the contestants are rooting each other onand coming together over the one thing that
they all love, which is isbanking and creating these things. And I

(43:58):
just think it's it's really beautiful toto have something like that, because like
you said, it's it's not alwayslike that when you're watching those shows,
but I feel like that's really transparentwhen you're watching it and can really feel
that energy. It's the podcast episodebecause we actually the other interviewee is the
host of The Traders Canada, veryvery different show, the worst to each

(44:20):
other and how can anyone be meanto Rick Campanelli, you know what mean?
Yeah, I mean that's true.He does. He's like beaming from
ear to ear the entire time onthe episode. Just seems like so friendly
anyway. I joke, I joke, I watch The Great Canadian Baking Show
most seasons and maybe not every episodeback to back, but I watch a
lot of them, and I'm aterrible baker. I mean, Haley not

(44:40):
a throw under the bus probably evenNo, I'm I mean, I can't
even make some craft dinner so wereI watch what they make, and you
can probably make that's But that's notbaking. You know that's not baking,
right, Well, I know,but I'm just saying out of all,
Yeah, I can't even Mac's inthe even yeah. Yeah, no,

(45:02):
I'm gonna go with the no oneon that one. Yeah. I look
at the worst thing in every episode, and I personally think I could absolutely
never make that. So I'm stillimpressed with the worst on the show every
every week. Fully like the factthat anyone is like having a meltdown reasonably
so over over something not setting,And I'm like, who you made something

(45:27):
that's like I'd be the worst judge. I'd be like, everyone stays a
forever, no problem. Exactly.Do you ever think you'll do like a
fun all star season when you bringback highlighted past contestants. I would love
it. Oh my god. Iif I was in charge, there would
be so many things. I amnot in charge, so and I also
have no say in the matter.But I would love that, and I

(45:52):
would love that selfishly because I wantto meet some of the bakery like I
was watching the show as well.The show was also my comfort watch during
the pandemic and we get to seea little bit of them now for the
holiday episode. But I would lovelike an All Stars, but like also

(46:13):
an all winners All stars. Whatyou can almost do now? Good?
Yeah? Getting closed incredible, Butlike an all stars in any iteration,
like a celebrity one. Why can'twe have a celebrity one here in Canada?
Oh that would be my dream.Is there one in the UK?
I think there was? I thinkthere was one, and hey, but

(46:35):
I like that. I'm not incharge, so yeah, well we'll put
in a good word. Well,we'll find the person who talk to him.
We'll set up that interview or thatmeeting in the universe. I think
this needs to happen. So youknow, your background is a comedian.
You went through Second City, whichis obviously a world famous brand to be
associated with, so congrats on that. In your career, did you ever
think that you would be hosting atelevision show like this? No, absolutely

(47:00):
not, Like come to me whenI started comedy and I was like,
I don't know, I'm just doingthis because I don't want to. Like
I got my degree in Bachelor ofexcuse, I got a Bachelor of Biological
Anthropology. I wasn't doing anything withthat degree, so I started comedy and
I was like, I'll just dothis to waste my time for a bit.

(47:20):
And so I feel like I hadnever ever thought host is a job,
because you don't think of what ahost does except it's perfectly in line
with what comedians do. And Ireally do think that my improv training set
me up for complete success in thisjob because it was all about listening and
staying in the moment and making aconnection to your scene partner, who's the

(47:45):
person you're speaking to. And that'sliterally what we do in the tent.
We're just chatting with the bakers andriffing jokes. It is literally improv right
there in the tent. And Ididn't think this was in my future,
not at all. One thing I'vethat I thought was interesting with the show
is you know they they had hadsome co host changeovers before you came on.

(48:08):
Was that ever a concern for you? Like? Will I fit in
with this brand? Because I feellike I feel like, honestly, until
you and Alan, I mean,obviously, Dan Levy is Dan Levy and
he's amazing, but like to haveyou two on, I feel like it
really for me changed, like theshow changed when you two came on,
and I feel like it's it's somuch better is not the right word,
but I feel like it really founditself in terms of identity. I really
do. Yeah, And you knowwhat, I kind of agree because I

(48:31):
also really loved the previous host toowhen I was watching. I love Dan
and Julia, I love the Baroness's, I love Aurora or what they've done
for women in comedy in Canada specifically, so absolutely, coming in it was
huge shoes to fill and it verymuch felt like, okay, well you

(48:51):
can't like there's there's no going back, only go forward. You somehow got
this job, make the most ofit while you're here. You know,
it's Canada and it's the entertainment worldas we see. You can't pick things
and things go awry. So itit was a lot of I did feel

(49:12):
that pressure and I still do feelthat pressure. But you know, at
the end of the day, ifyou like the show, you like the
show, and there's a little bitof a safety net with that for sure.
Now do I still have do Istill see so many bring Dan back?
Where's Julia? So many all thetime, And I'm like, social
media is a wild world, youknow. Yeah, Oh it's where everyone

(49:36):
is like, hey, I hadthis one thought I'm gonna put it down
so it'll hurt everyone's feeling. Yeah, So there's a lot of that,
And I get that because when ashow is something that's comforting, it becomes
very personal and it's like your friends, right. I have so many shows
where I think the people on myscreen are my real friends. That's not
true, but you get that feeling, right, So I fully understand that

(50:01):
people feel that way about Dan andJulia and feel that way about Aurora and
Carolyn. But I also think we'vegot people now that feel that way about
Alan and I And I think thisshow is very lucky to have had the
hosts that it's had, because it'sreally run the gamut of like Canadian comedy

(50:21):
royalty, Like Dan is, areyou calling yourself comedy royalty? Maybe you
are? You are no, butlike it it's it's so it's very difficult
in Canada to be successful to behonest, and same thing that's double for
comedy because people really love to underestimatecomedians and think that comedy is not an

(50:45):
art and that everyone can do it. So to see that this show really
does embrace comedians in the way thatit does is truly special to me.
M m no, I agree,mm hm. And you are royalty.
I'm sorry that that was a jokethat maybe that's see it's not for everyone
comedies. I got you got thewig and everything that's like your crowd.

(51:09):
Yes, I was curious if youhave picked up any tricks or tips after
watching so many contestants and everything intoyour own baking or into your own kitchen
now that maybe you've picked up anduse. I feel like I stay away

(51:29):
from the oven before. I amnot a baker. I think like I've
learned a lot just listening to Brunoand Kayla, so it's nothing that I've
applied myself. But I really dothink temperature is way more important than we
give it credit for, both whenyou're putting things in the oven and the

(51:52):
cooling time like and how much timethat eats up. Those are like I
don't think I can use that inmy baking but it's something that I've absolutely
noticed of like ooh, you tookthat too out of the oven too late.
You're you're really like, oh,well, we're privy to things like
that now, But could I bakea cake? Not unless it came in

(52:12):
a box. Same Yeah, andeven then for me, it's it's it's
iffy for sure. Yeah. Iwas like, eat at your own risk.
Yeah. So with the episode themes, I know bread Week is coming
up next week, and I thinkagain, for me, every week is
challenging. But is there a weekfor you that you think is especially difficult
for all competitors across the board?I would say Petissary week, h would

(52:37):
And you know it's one of thelater ones usually for a reason because PATISSERII
is you can't you can't, youcan't fake your way through through French technique,
and like, you know, thedifference between cooking and baking is the
precision of it. And I feellike the difference between baking and French baking

(52:58):
is the precision time one hundred.So it's it's very I would say potisly
definitely, or honestly, any ofthe technicals that they're not familiar with,
and once you're were seven seasons deep. That's a lot of big goods that
we've done. So they're only gettingmore obscure and only getting more a little

(53:21):
further away, which is very goodtoo. I love that we're getting a
lot more international, which is amazing. Means there's a lot more confused bakers.
Cory Bakers, I completely understand.So the Great Canadian Baking Show tent
is actually set up in a parkin Toronto. Do you ever just get
I've been invited to touring, I'venever been in town when I could tour.

(53:43):
Well, that's always a media option. But do you ever just get
passerbys to kind of like stroll winepoke their head in while something's happening all
the time. Yeah, we havepeople like you would definitely see it.
Yeah, you can see people walkingtheir dogs in the background, for sure.
We do. We have a lotof regulars. There are a lot
of dogs that we know by name. Mushroom is a mushroom is this is

(54:07):
an old bulldog who just snorfols veryslowly and like I can very rarely pet
mushroom because if Drewel gets on myPoe, I get in trouble. Yeah,
Like it's rare, but in themorning sometimes I get to pet Mushroom,
and Mushroom is just like the grumpiestold man or old woman, Like

(54:32):
just this old grumpy dog saying helloand then just walks away from you.
And so we got a lot offriends that say good morning too. Being
with the show's kind of airing inthe fall and everything, I was just
wondering if you have any fall favoritedesserts that you personally love. I feel

(54:55):
like I'm not a PSL girly,like I'm not okay, Like that's me
too. I think Hopkins Price isoverrated. I am that person. I
am that person. I'm sorry,no shade, no disrespect to the PSL
girlies and the PSL community at large. Honestly, I would say probably,

(55:20):
like you know what I love andI associate it with fall because I associate
it with apple picking at the farmbutter tarts, and I know there's season
being at them anytime, but there'sjust something about going to like an apple
orchard and then doing your apple picking, and then when you're weighing your apples
and then seeing what's there, andyou're like, I will grab some butter
tarts. So I would say buttertarts. I think you should definitely do

(55:42):
the sexy butter tart costume. Welcome. I think this needs to happen with
those raisins and appropriate places exactly rightfor now before we let you go.
Actually, I meant to talk aboutthis. You're on another show too.
I know this is set up bythe CDCPR people because I promise we won't
talk about this very long. Recipefor Disaster is a new show that's airing.
I don't know if it's announced whereit's airing. Food on the c

(56:05):
W WE Filedbody is on the CWapp or whatever. I'm not sure what
yes, So what was your experiencefilming that show where it is a competition
that is a bit more it's fiercebecause there's I mean, let's more,
there's money involves, so people area bit more intense with it. I
think what was that experience versus yourexperience for the Canadian Making Show? They
are very opposite. Like Recipe forDisaster. Just to give the sort of

(56:31):
short answer of like a summary,sorry, a short summary is it's if
a cooking competition show meets a prankshow and there's a lot of splatter involved,
like we throw so much stuff atprofessional chefs, like we slimed them.

(56:52):
Like you remember Erica and Josh fromTop Chef Canada, right, Yes,
Oh, we we slimed the winnerof Top We would throw hay and
that. It was disgusting, liketruly it was. To watch the floor
at the end of the cook waslike walking through a disaster zone, depending

(57:13):
on finess. It was unlike anythingI'd ever experienced. But because I was
the host and I had a littlebit more say in the show, I
did not want that show to bemean and cruel in the way that it
could have been mean and cruel,because I think it's such a disrespect to

(57:35):
the people that are cooking. Soeven though we were throwing like we were
sliming them, we were throwing birdpoop at them, we were throwing blood
on them. They were it's awild show. It's a wild show what
we did to the chefs. Butthey all knew this beforehand, and we
wanted to make it very clear.You are not the joke. You are

(57:58):
in on the joke. You werepart of the joke because I think you
know, these are also professional chefsthat have credentials and that have restaurants,
and you know, there's a certainamount of respect that I think everyone deserves
to be treated when you're working.I know, controversial take, but I
really wanted to make sure that theydidn't feel like they were being laughed at.

(58:22):
We made it really clear to themthat they're part of this and they're
free to zing and like burn usjudges if they want to as well.
It was wild. It was likesweet summer camp with your friends and then
like when we've all had too muchsugar and we're all going like yers.
The other end was that show wherewe're just like it was a it's basically

(58:44):
a food fight. But I doI don't like things that are intentionally cruel
or are made to make people lookbad or prank them they don't know it.
I think that's mean and we don'tneed more of that representation screen.
Even though this show was out ofcontrol, most of the show, like

(59:06):
I would say, ninety eight percentof the chefs took it with amazing grace
and were so fun and two percenttook it way too seriously. And next
week we're having that two percent onthe podcast. Oh no, and thank
you so much for the time.As expected, you lived up to my
hilarious and charming expectations. So thankyou, thank you, Hailey. It

(59:27):
was lovely to talk to you thisafternoon. Oh so lovely getting chat with
you Anne. Thank you. Ohmy gosh, Anne was so much fun.

(59:49):
I love her energy, so fun, so sweet, and I love
that we got to see her wayYes, me too through zoom. Oh
It's almost as good as if itwas in person. And I'm happy we
came to terms with the fact thatI also need wig. So yeah,
I think we all could use awig. Why not. Yeah, I
mean it's true, It's true,no, and a complete joy. And
again, the Greek Canadian Banking Showis truly a charming show, and her

(01:00:09):
and Alan together as hosts, Ithink really have made it something special since
they came on board in twenty twenty. And and yeah, it's it's such
a lovely reality show in every senseof the word. And I always look
forward to watching it every fall.Truly. Yeah, it's one of those
comfort shows for sure. Okay,enough comfort, let's get back to anxiety.

(01:00:30):
We are going to wrap up thispodcast, but we're gonna have a
new podcast episode coming out you nextweek where we talk with an eliminated contestant
from the Traders, as well asanother very special guest which I cannot announce
yet, but it's very exciting.It is very exciting. I'm intrigued to
see who gets eliminated. They reallyleft us with that cliffhanger, I know,

(01:00:52):
right, so we will We'll haveto see, and then we'll have
to discuss if it's fair or not, or if they made the right choice.
I know, I'm a little bitnervous for Kevin right now. I'm
not gonna lie me too, wantto say, Kevin fan. So we'll
see, we will see, andsomewhat like Kevin, you were kind of
on trial during this podcast, butyou did quite well, so I think
you can come back to Oh reallyI passed the test. Yeah, oh

(01:01:15):
good. I'm glad. I wasa little nervous, but I uh,
this is so fun and I lovegetting to just have conversations, you know,
so thank you for having me behere. That was another episode of
Melodies and Menus, a podcast miniseries brought to you by Eat North that

(01:01:35):
talks about all things food, music, art, culture and more with an
array of interesting Canadians. For moreinformation on today's co host, That's myself
and in interesting Rahiley Benedict, aswell as our guests. We're gonnad to
eat noorth dot com. Thanks somuch for listening.