This week, we learn what the elements that give beer flavour, just in time to cheers to the end of another season. Matt Park is the Operations manager at Toronto's Burdock Brewery and he loves yeast. We learn how yeast impacts the taste of beer and how to maintain flavour when brewing low alcohol beers. Yum!

This week we talk to the son of a farmer about his photographic homage to his upbringing, currently on display at Toronto's St Lawrence Market. Fittingly for one of Canada's oldest farmers' markets, Andrew McGill's work displays scenes from his hometown: farm life, county fairs and local characters. What happens when you book most of your work in the city, but draw some of your greatest inspiration from your rural farming town? How Andrew McGill reconciles his past and present, and tries to envision his future. To hear our chat with Andrew's father, Larry McGill, download "Ep 14: The Homegrown Dinner Project & A Farmer's Perspective."

Workplace safety is known as a basic right in our country, however political collective Justice for Migrant Workers is working hard to spread awareness of the realities of the Seasonal Agricultural Worker Program for some of Canada's migrant farmworker population. On this week's episode, we speak to one of the J4MW organizers, Tzazná Miranda Leal, about the range of efforts the group has taken to spread the issue of substandard working and living conditions for Canada's migrant worker population. J4MW's campaign ramped up last year, culminating as the Harvesting Freedom Caravan that crossed Southern Ontario. This work is currently on display in the form of three concurrent art exhibitions, 'Art and Tomatoes,' taking place as a part of the Mayworks Festival of Working People and the Arts in Toronto. For more information, please visit our website: foodstuffs.life

How access to food, water and the Internet shapes one northern community; the people of Attawapiskat First Nation cope with the high cost of living on reserve. We chat with Kathy and Stephen Stoney- a teacher and a minister- about the barriers that currently exist and what they hope to see for the future of eating in their subarctic First Nation.

When life handed Michaela Kutaj a diagnosis that kept her close to home, she prescribed herself backyard chickens. This week, Jess takes a trip to the Mississauga to visit a woman who is reaping more than just the obvious- albeit illegal- rewards (i.e. local food, healthy compost, active lifestyle) of backyard chicken farming.

What is the best way to get more people eating healthy food? We've seen a lot of work in this area, since the advent of the slow food movement, with community gardens popping up in urban settings everywhere. But what makes someone value locally grown and sourced goods? And how do we take healthy & local foods from being regarded as the exception to being treated as the norm? This and more with Fresh City Farms' CEO & Founder Ran Goel.

Discussions of safe space and equal treatment are popping up across an array of industries right now, but identification of the need for safe space is an easy place for the discussion to end. This week, we talk to a long-time Toronto service industry vet about growing up in restaurants during a rougher time and how this informs the way he runs his establishment today. *Plus* added bonus stories of kitchen stories from 80s & 90s Toronto restaurant life. Thanks to Giuseppe Anile of Midfield Wine Bar & Tavern for speaking with us.

This week, we talk to a former financial advisor about the decision he made to forget the money and pursue his dream to own his own restaurant. Normally, this would mean forfeiting time with family, but not for Bruce Le. We head to B's Banh Mi to learn how opening a sandwich shop in the suburbs allows him to express his heritage, his taste and his passion, all the while making it home to spend quality time with his family.

This week, we talk institutional food. In particular food in hospitals: what are the challenges with feeding people in this setting, how food is viewed by the medical community, how we can introduce healthier foods into this system and what the impact might be. Lulu Cohen-Farnell and David Farnell, owners of a "healthy catering company for child care centres", regularly speak out about the ways we can better feed vulnerable groups- from children to patients- and how their childcare catering company can inform a change in the way serve food to those who can't serve themselves.

In the last few months, it feels like a lot has changed, leaving some of us feeling pretty overwhelmed about the world around us. We kick off Season 4 by hearing why- and how- one Toronto bartender uses her off time to volunteer. Christina Veira is a long time food & beverage vet, known for making a killer cocktail and also just being really nice (something that is not always said about servers in Toronto). For the last year and a half, she's been working closely with a local shelter, but not in the way we view traditional "volunteering".

2017 marks the 150th Anniversary of Canada. It also happens to be the 75th anniversary of Bryan's grandparents being sent to work on the sugar beet farms of Alberta during the Japanese Internment camps during World War II. This week, we hear Bryan conversation with his grandparents, Gen & Gene Miki, recorded at their Hamilton home in August 2011. We're off for a little break, but will be back in February! T & I: @foodstuffslife F: facebook.com/foodstuffslife W: foodstuffs.life