Episode 2: Towards a Bertonian Cuisine For our second episode we’re diving into Pierre and Laura Berton’s Canadian Food Guide and surfacing with some skill-testing recipes. We’re shucking oysters, gelling some jello and deep-frying wonderful things—all on the wise advice of the Bertons. This book is such a treasure that this episode will be the first in a series of Bertonian episodes. For the first in the series, we’re using the Bertons’ arguments for what makes cuisine “Canadian” to figure out what might constitute Canadian fashion as well. Hint: it’s a bit of a stretch. Listen: If you cannot see the audio controls, your browser does not support the audio element Follow along with our new Pinterest account, with a new board for each episode. https://www.pinterest.com/fashionablyate/ And as always, find us through our other social media outlets: Facebook: Fashionably Ate Instagram: @FashionablyAteShow Gmail: FashionablyAteShow@gmail.com THE BERTONS Janet Berto
Steph and Torey explore Canadian history through food and fashion. We promise not to talk with our mouths full.