The Carb Sensitivity Program: Discover Which Carbs Will Curb Your Cravings, Control Your Appetite and Banish Belly Fat by Dr. Natasha Turner. (Random House, 2012) Click to buy this book from Amazon.ca: The Carb Sensitivity Program

Text of introduction by Joseph Planta:

I am Planta: On the Line, in Vancouver at TheCommentary.ca.

Dr. Natasha Turner joins me again. She is one of North America’s leading naturopathic doctors. She is an authority on hormonal and digestive concerns. She’s written a new book, her third, The Carb Sensitivity Program: Discover Which Carbs Will Curb Your Cravings, Control Your Appetite and Banish Belly Fat. Her previous books The Hormone Diet and The Super Charged Hormone Diet were big bestsellers here in Canada and beyond. This new book is not a diet book, rather it’s a carb rehab program that repairs ones metabolism and helps you reintroduce the right carbs to ones diet. Not all carbs are created equal, there are those that are bad and those that are good, yet we all react to each carbohydrate differently. There are four phases which one can do over a period of six weeks. We’ll get Dr. Turner to walk us through it and offer some tips on how to live and eat better. She is the founder of Clear Medicine, a wellness boutique that provides integrated health care. www.carbsensitivity.com is the website for more. The book is published by Random House. Please welcome back to the Planta: On the Line program, Dr. Natasha Turner; Dr. Turner, good morning.

Text of introduction by Joseph Planta:

I am Planta: On the Line, in Vancouver at TheCommentary.ca.

I’m really pleased to have Alexandra Gill on now. She is the Globe and Mail’s West Coast restaurant critic. I’m a fan of her work, because the reviews are lively, cogent, fair, and thoughtful. Others have described her reviews as scathing, bitchy, and have left many a restaurateur to cringe. Everyone though seems to read her. We’ll find out what it’s like to have such a reputation, how she does her job, and is being a food critic in Vancouver as glamorous or gluttonous as some might see it as. We’ll look at the restaurant scene in Vancouver, as well maybe reflect on some of the trends seen in our restaurants. She joined the paper in 1997, and moved here from Toronto to cover the arts scene from 2001 to 2007. She was nominated for a National Newspaper Award in 2005. Please welcome to the Planta: On the Line program, Alexandra Gill; Good morning, Ms. Gill.

The Urban Food Revolution: Changing the Way We Feed Cities by Peter Ladner. (New Society Publishers, 2011) Click to buy this book from New Society: The Urban Food Revolution

Text of introduction by Joseph Planta:

I am Planta: On the Line, in Vancouver at TheCommentary.ca.

We rely too much on industrial agriculture, to the point where it’s damaging our health, our economy and the environment itself. Sure food is cheap and easy to come by in this part of the world, but the costs inherent are almost incalculable. A new book, The Urban Food Revolution: Changing the Way We Feed Cities is part recipe for solutions to our problems, and highlights places where great advancements are taking place; examples of where we could be with new ways of growing and delivering our food. It’s a fascinating, stimulating and important book. Peter Ladner is a journalist, and a former two-term member of Vancouver’s city council. He is the publisher and co-founder of Business in Vancouver, and a director of The Natural Step Canada. This book is published by New Society Publishers. The website for more is at www.peterladner.ca. Please welcome to the Planta: On the Line program, Peter Ladner; Good morning, Mr. Ladner.

Unquenchable: A Tipsy Quest for the World’s Best Bargain Wines by Natalie MacLean. (Doubleday, 2011) Click to buy this book from Amazon.ca: Unquenchable

Text of introduction by Joseph Planta:

I am Planta: On the Line, in Vancouver at TheCommentary.ca.

Natalie MacLean joins me now. The award winning wine critic is widely read having millions of readers in print, and over a hundred thousand people subscribe to her e-newsletter which you can sign up for at www.nataliemaclean.com. On the said website there are all sorts of neat things, such as phone apps and the sort, as well as reviews of all sorts of wine. She’s the author of a new book too, Unquenchable: A Tipsy Quest for the World’s Best Bargain Wines. It’s a highly readable book that’s part guide and part memoir to all sorts of places Germany, Australia, Italy, Argentina, Portugal, South America, and here in Canada. I’ve just started reading it, and as I’ve said when another wine writer was on, I don’t have a taste for wine, but in her lively, witty prose she makes the search for these bargain wines fun and fascinating. Natalie MacLean’s previous book Red, White and Drunk All Over was a bestseller and critically lauded. She’s in Vancouver now, but will return later in the month, Monday, 21 November 2011 at the Fairmont Pacific Rim. For the price of admission, there’ll be wine and cheese and a copy of this new book. Visit www.ticketweb.ca for more information and tickets. The book is published by Doubleday. Please welcome to the Planta: On the Line program, Natalie MacLean; Good morning, Ms. MacLean.

Mark McEwan’s Fabbrica: Great Italian Recipes Made Easy for Home by Mark McEwan with Jacob Richler. (Viking, 2011) Click to buy this book from Amazon.ca: Mark McEwan’s Fabbrica

Text of introduction by Joseph Planta:

I am Planta: On the Line, in Vancouver at TheCommentary.ca.

One of the country’s most recognisable celebrity chefs joins me now. Mark McEwan is the host of The Heat and Top Chef Canada, which can be seen on Food Network Canada, and he’s the proprietor of four acclaimed Toronto restaurants: North 44, Bymark, One and Fabbrica. He’s also recently opened McEwan, a gourmet food market. He’s got a new book out, Mark McEwan’s Fabbrica. It’s a cookbook of Italian recipes made easy for home cooking. The restaurant Fabbrica, which this book takes its name from opened last year to much attention in the press. In this book now, we have easy-to-follow recipes that are authentic and rustic Italian fare. The photographs are appetising, and from having read through the recipes, there’s nothing here an amateur in the kitchen couldn’t make. The book is published by Viking, and written with Jacob Richler, who also collaborated with Mr. McEwan on his previous book Great Food at Home. Please welcome to the Planta: On the Line program, in Vancouver this day, Mark McEwan; Good morning, Mr. McEwan.

Text of introduction by Joseph Planta:

I am Planta: On the Line, in Vancouver at TheCommentary.ca.

I’m very pleased to be joined now by Graham Kerr. Internationally known for his legendary television program, The Galloping Gourmet, Mr. Kerr has been on television since 1960 in the United Kingdom, Australia, New Zealand, the United States, here in Canada, and around the world. He is also a bestselling author, and an award-winning culinary personality. Next month, here in Vancouver, Mr. Kerr will be one of the personalities headlining the EAT! Vancouver Food and Cooking Festival, June 10th, 11th, and 12th. Check out their website at www.eat-vancouver.com for more information. The Galloping Gourmet program was known for its humour and generous use of butter, cream, fat and alcohol. Now, Mr. Kerr and his wife Treena, who produced the television programs are promoting less hedonistic values. I’ll ask him about his goals to increase vegetable and fruit consumption and reduce portion sizes. His website is at www.grahamkerr.com. His latest book is called Growing at the Speed of Life: A Year in the Life of My First Kitchen Garden. From Mount Vernon, Washington, please welcome to the Planta: On the Line program, Graham Kerr; Good morning, Mr. Kerr.

Cooking with Cory: Inspirational Recipes for the Fearless Cook by Cory Parsons. (Whitecap, 2010) Click to buy this book from Amazon.ca: Cooking with Cory

Text of introduction by Joseph Planta:

I am Planta: On the Line, in Vancouver at THECOMMENTARY.CA.

We talk now to Cory Parsons. His is an interesting, fascinating, and inspiring story. Mr. Parsons has always had a keen sense of adventure. That however was challenged at the age of 23 when a diving accident left him a quadriplegic. It didn’t kill the spirit of adventure and hope that he embodies today. He’s participated in various sporting competitions, and he’s a sought after speaker, and now the author of a new cookbook, Cooking with Cory: Inspirational Recipes for the Fearless Cook. I see a lot of cookbooks come across my desk and a number of their famous authors have appeared on this program, but Cory’s story begins this cookbook, and grips you as the book unfolds with delicious and easy-looking recipes that anyone can attempt. His advocacy for healthy, sustainable eating can be gleaned from his pages. His love of cooking is felt throughout. Cory Parsons was born in Kitimat and joins me from Nanaimo, BC where he lives. His website is at www.coryparsons.com. Cooking with Cory is published by Whitecap. Please welcome to the Planta: On the Line program, Cory Parsons; Good morning, Mr. Parsons.

Chatelaine Modern Classics: 250 Fast, Fresh Recipes from the Chatelaine Kitchen. (Wiley, 2010) Click to buy this book from Amazon.ca: Modern Classics

Text of introduction by Joseph Planta:

I am Planta: On the Line. In Vancouver, this is THECOMMENTARY.CA.

Soon the holiday season will be upon us, and we’re going to need to get Christmas gifts and the sort. A great gift idea is the new cookbook from Chatelaine magazine: Modern Classics. With over 250 recipes from the magazine’s test kitchen, there’s something for everyone and every situation. Say you’re coming home from work and need something fast and easy, or if you’re planning a dinner for group of guests—you’ll find that here. Chatelaine’s Claire Tansey is in Vancouver now to talk about the book. She joined the magazine as its food editor earlier this year. With her associates, the test kitchen at Chatelaine develops and tests over 500 recipes a year. Before joining the magazine she’s worked as a chef, writer, critic and developer, and her work has appeared in sundry publications. Modern Classics is published by Wiley. Please welcome to the Planta: On th Line program, Claire Tansey; Good morning, Ms. Tansey.

The Vertical Farm: Feeding the World in the 21st Century by Dr. Dickson Despommier. (Thomas Dunne Book, 2010) Click to buy this book from Amazon.ca: The Vertical Farm

Text of introduction by Joseph Planta:

I am Planta: On the Line. In Vancouver, this is THECOMMENTARY.CA.

Dr. Dickson Despommier joins me now. He is the author of a new book, a fascinating one, The Vertical Farm: Feeding the World in the 21st Century. It’s a provocative, yet thoughtful book showing us how we could have our own local food source, especially if we live in an urban centre. With food in short supply, the same with water and energy, Dr. Despommier thinks we should build up. Now, scientists, architects and people around the globe are getting hip to the idea that these specially designed buildings can grow not only food, thanks to hydroponics and aeroponics, but they can be sources of employment and because of their locations, they would also reduce dependence on fossil fuels in terms of getting the food to people. Dr. Dickson Despommier spent thirty eight years as a professor of microbiology and public health in environmental health sciences at Columbia University. He has won numerous awards, and he’s been featured in countless national and international media outlets, both print and broadcast. It’s a Thomas Dunne Book, which is an imprint of St. Martin’s Press. The website for more is www.verticalfarm.com. Please welcome to the Planta: On the Line program, Dickson Despommier; Good morning, Dr. Despommier.

Glutton for Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette by Bob Blumer. (Whitecap Books, 2010) Click to buy this book from Amazon.ca: Glutton for Pleasure

Text of introduction by Joseph Planta:

I am Planta: On the Line. In Vancouver, this is THECOMMENTARY.CA.

The television personality Bob Blumer joins me now. He is the host an co-creator of the award-winning television series Glutton for Punishment, which is in its fifth and final season. You can see that on the Food Network in the United States, and here on Food Network Canada. Some 30 countries around the world also carry his programs. His previous show was the Surreal Gourmet. He’s in Vancouver this day, with a new book, Glutton for Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette. It’s a colourful book, part memoir, part recipe book, that’s lavishly photographed, and quite an interesting read. His website for more is at www.bobblumer.com. Glutton for Pleasure, his fifth book, is published by Whitecap Books. Please welcome to the Planta: On the Line program, Bob Blumer; Good morning, Mr. Blumer.