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This spring and summer have kept Glenford away from the studio. You know, the little things: a public lecture at the LLM Food Law program LUISS in Rome, a Roundtable with the Food and Drug Law Society at UChicago School of Law, and getting married. Somehow it’s already fall and we're just now wrapping up Season Two of Welcome to the Food Court, which will start up again in the new year. In the mean time, it's time for the 2017 edition of Food Law and Policy in Canada conference, called Taking Stock. Last year, Glenford co-organized the conference with Jamie Baxter in Halifax, Nova Scotia, where it was hosted by Schulich School of Law. This year, our hosts are the University of Ottawa Faculty of Law and it will be held from November 2-4. We have something like 75 speakers from government, industry, universities, and practicing lawyers to speak on many aspects of this evolving area. Exciting stuff! Come check it out – it’s going to be a dynamic place to do some critical thinking about lawyers and law as it relates to food systems (I think there are a handful of tickets left as at the time of posting).This is an episode Glenford recorded last March when he visited McGill Law School with Amélie Gouin, who does food law work at the law firm BLG Montreal. They got to do a food law edition of scared straight by trying to answer the question: “is it of value to pursue a career in this area?” Amelie and Glenford came to speak on the practice of law: what food law looks like as a career, on the ground, as practicing lawyers.In this episode Glenford references some mighty fine folks, who we would like to shout-out and link to on the podcast blogpost: Shout-out Camille Labchuk, who is presenting at our conference in Ottawa this week. Shout out podcast alumna Carly Dunster, formerly a member of the Toronto Food Policy council. Shout out to Everdale and Black Creek Community Farm, two teaching farms – one urban and one rural – for which Glenford has acted as a volunteer director for the past few years. Shout out to McGill’s Sarah Berger-Richardson, who will be in a future episode. Shout out to the Norton Rose Food Law group and Sara Zborovski, Kathy Krug, et al, who are heading up a food law and agribusiness section at the Alberta CBA. Shout out to Steve Dolinsky and The Feed Podcast – click here for Steve’s episode where he recorded us tasting through some remarkable Markham and Scarborough eats and carrying out instructions from Suresh Doss. A special shout-out to Kim Thuy, who pushed Glenford to become a lawyer when he was a young waiter at her restaurant in Montreal.Lastly, Shout-out to Jess Cytryn and Talia Ralph of the McGill Food Law Society for arranging a jammed room and a hyper-engaged group of people who wanted to know more from Glenford and Amélie about food and law. Music: "Hey, Good Lookin'" by Carl Perkins, A Country Salute to Hank Williams, fair use; and, "Pod Mix" by Shane MacPherson, used under licence.

The Healthy Menu Choices Act is now in effect. On this episode we discuss mandatory calorie labelling in Ontario. In a lot of ways, this is a great companion piece to Catherine Mah’s episode earlier this season. Catherine is an incredible advocate for municipalities as effective jurisdictions to enact change in how we approach public health problems. Calorie labelling is an example of this. In the US, it was implemented first in cities, then states, and now it's going to be across the US and administered by the Food and Drug Administration on May 5, 2017.But we really haven't had a Canadian rogue public health municipality in the same way as the US has NYC or Berkeley or Philadelphia to push these issues along so, eventually in 2015, Ontario decided to do it provincially. But we didn’t do that in an original manner. In a lot of ways, the Ontario Healthy Menu Choices Act is simply copycat legislation. Sure, It has been modded to fit the Ontarian legal context, but have no doubt: it’s ripped from our neighbours.Kelly Harris is a partner at Miller Thomson LLP and a lawyer who advises on advertising, marketing, and competition law issues. She caught an early wave of calls from clients who wanted to meet their regulatory obligations under this new act. But it's a tough job when you're presented with a set of regulations just months before they're put in motion. Thus, I wanted to probe the legislation alongside Kelly to figure out whether the legislation drafters did a thorough job in contemplating all of the ways in which Ontarians purchase ready to eat food, or define a grocer, or think of a menu.We have a lot of questions and a lot of remarks for this framework, which goes beyond the standard "Uh Oh Get Ready Calorie Labelling is Coming to Ontario ¯\_(ツ)_/¯" articles that you’ve no doubt seen over the past year. And we’ve tried to explore the oddities of how strange an exercise it is to govern your menus and advertisements and drive thrus in this province. Subscribe or download episodes of Welcome to the Food Court on iTunes here. Some notes:If you want to follow along, check out the Healthy Menu Choices Act and the Regulations.Those news articles: Calorie Labelling for people with eating disorders and Calorie Labelling could make women gain pounds. 

We've got Gerald Chan from Stockwoods LLP this episode and we're talking about food crime. Gerald spoke about inspections and investigations at The Future of Food Law & Policy in Canada last fall in Halifax, specifically about R. v. Mucci Farms and R. v. Cericola Farms. In a broader sense, food fraud is in the news because we're discovering that the scope of food fraud globally is larger than we had imagined - both in frequency and in value. In the rest of the world, we’re seeing scandals related to counterfeit wines, falsely labeled fish, and fake rice or fake American ginseng.  The Tampa Bay Times’ Laura Reiley wrote a series called Farm to Fable (great name, great content) – which has led to the Florida State Attorney General looking into food fraud issues, the Florida Department of agriculture changing entire programs of oversight and increased investigations and training. In the UK, the Food Standards Agency has established a National Food Crimes Unit, the International Food Fraud Network is based out of the University of Manchester, and Dr. Chris Elliott, who I mentioned, is based out of the Institute for Global Food Security at Queen’s University Belfast, and he’s doing some great work with government and in research on this topic.Domestically, Dalhousie University’s resident food business expert Sylvain Charlebois is releasing a study on food fraud on February 21, so keep an eye out for that.But, I’ll leave it to Gerald to take it from here. Subscribe or download episodes of Welcome to the Food Court on iTunes here. Some Links:R. v. JarvisR. v. JordanR. v. Mucci Farms et al (article)

The Toronto Distillery Company: It’s a micro-distiller, and it reflects a new generation of whiskymakers making products for a new generation of whisky drinkers. Charles Benoît and Jesse Razaqpur focus on highly traceable and locally sourced grain for their whisky. In a world built for Hiram Walker, one of the world’s largest distillers, to sell to the LCBO, the world’s largest purchaser of beverage alcohol, operating an innovative still at a small scale has presented challenges and opportunities.I speak with Charles Benoit on this episode, which I’ve broken into two parts. The first part is the origin story of Toronto Distilling Company and legal challenges they've encountered. Get ready for us to fuss about the food and drugs regulations standard of identity for Canadian whisky and rye, straight whisky, the Excise Act, and the process of creating a new mark from Canadian Whisky's standard of identity to separate what Canada’s micro-distillers are creating versus more traditional distillers.The second part is all about this Constitutional challenge brought by the Toronto Distilling Company to the Liquor Control Board of Ontario’s ambiguous proprietary charge to distillers – a 140% mark-up on all sales by a distiller at their shop. I’ll note that since we recorded this, Ontario’s Finance Minister Charles Sousa has announced a 61.5% spirits tax is to be passed in the legislature. This has been largely received as being bad news for micro distillers - see the Ontario Craft Distiller's Association's comments here, Great Friend of the Pod Mark Bylok's take here, and Ben Johnson's take here. So, if you’re looking specifically for Bill 70, Spirit tax, or #freemyrye content, that’s all going to be in part two.If you're particularly engaged by this issue and wish to take Charles up on his suggestion of writing your MP to discuss a graduated tax or creating space for micro-distillers, here's where Queen's Park keeps all MPP addresses, electoral district maps, etc. PART 2: Subscribe or download episodes of Welcome to the Food Court on iTunes here. Subscribe or download episodes of Welcome to the Food Court on SoundCloud here.Some Links:American Distilling Institute#freemyryeBill 70: Building Ontario Up for Everyone ActMark Bylok and Jamie Johnson and The Whisky Topic PodcastRichard Florida on Washington DCIan SmileyDillon'sStillwaters DistilleryLast Straw DistilleryMike Hook, Intrepid LawyerBC's Mark-up Exemption for Direct SalesHere's a really nice case summary of Toronto Distillery Company Co. v. LCBO, AGCO, and the Queen in Right of Ontario by WTTFC friend and colleague, Dan Coles at Alcohol and AdvocacyThe Future of Food Law and Policy ConferenceMusic: Herb Alpert and the Tijuana Brass - El Lobo, fair use, and Shane MacPherson - Pod Mix, under licence.

The Toronto Distillery Company: It’s a micro-distiller, and it reflects a new generation of whiskymakers making products for a new generation of whisky drinkers. Charles Benoît and Jesse Razaqpur focus on highly traceable and locally sourced grain for their whisky. In a world built for Hiram Walker, one of the world’s largest distillers, to sell to the LCBO, the world’s largest purchaser of beverage alcohol, operating an innovative still at a small scale has presented challenges and opportunities.I speak with Charles Benoit on this episode, which I’ve broken into two parts. The first part is the origin story of Toronto Distilling Company and legal challenges they've encountered. Get ready for us to fuss about the food and drugs regulations standard of identity for Canadian whisky and rye, straight whisky, the Excise Act, and the process of creating a new mark from Canadian Whisky's standard of identity to separate what Canada’s micro-distillers are creating versus more traditional distillers.The second part is all about this Constitutional challenge brought by the Toronto Distilling Company to the Liquor Control Board of Ontario’s ambiguous proprietary charge to distillers – a 140% mark-up on all sales by a distiller at their shop. I’ll note that since we recorded this, Ontario’s Finance Minister Charles Sousa has announced a 61.5% spirits tax is to be passed in the legislature. This has been largely received as being bad news for micro distillers - see the Ontario Craft Distiller's Association's comments here, Great Friend of the Pod Mark Bylok's take here, and Ben Johnson's take here. So, if you’re looking specifically for Bill 70, Spirit tax, or #freemyrye content, that’s all going to be in part two.If you're particularly engaged by this issue and wish to take Charles up on his suggestion of writing your MP to discuss a graduated tax or creating space for micro-distillers, here's where Queen's Park keeps all MPP addresses, electoral district maps, etc. Part 1: Part 2: Subscribe or download episodes of Welcome to the Food Court on iTunes here. Subscribe or download episodes of Welcome to the Food Court on SoundCloud here.Some Links:American Distilling Institute#freemyryeBill 70: Building Ontario Up for Everyone ActMark Bylok and Jamie Johnson and The Whisky Topic PodcastRichard Florida on Washington DCIan SmileyDillon'sStillwaters DistilleryLast Straw DistilleryMike Hook, Intrepid LawyerBC's Mark-up Exemption for Direct SalesHere's a really nice case summary of Toronto Distillery Company Co. v. LCBO, AGCO, and the Queen in Right of Ontario by WTTFC friend and colleague, Dan Coles at Alcohol and AdvocacyThe Future of Food Law and Policy ConferenceCesspool on the Potomac by Lisa SimpsonMusic: Herb Alpert and the Tijuana Brass - El Lobo, fair use, and Shane MacPherson - Pod Mix, under licence. 

Catherine Mah. We've been working on this interview since January this year, because Catherine's work and research interests seem to overlap most things that are newsworthy in the food universe. This podcast is a great primer on health promotion and public health in the food systems context, which is important and expansive and powerful. Listen. Some notes:I'm guessing that Catherine's CV is seriously, like, 45 pages long and she's working on a billion projects. Here's a taste of selected projects / talks / papers. Amazing.This is what becoming a lawyer looks like.There are too many moose in Newfoundland and Labrador.Here's the conference in Sydney! / Here's our conference!Irwin Toy Ltd v Quebec (AG), [1989] 1 S.C.R. 927Ottawa Charter (Box #4 was "Developing personal skills in relation to health promotion")The acceptability of public health measures in the United StatesSoda tax is a powerful toolCanadian Federation of Municipalities (actually the Federation of Canadian Municipalities)Seg'z braised jerk chickenCutting the Waste Campaign

Season Two of Welcome to the Food Court!For episode one, we're talking Food Recovery. At its simplest, enabling food recovery organizations is a common sense approach to improving the viability of our environmental and economic systems. But it’s a huge task that we often take for granted in Toronto – there are many regions that don’t have the same capacity that Second Harvest has provided for so long. Second Harvest's Debra Lawson and her team are exceptional and adept at seeing what’s happening in our food chain, how it affects people, and how it can be improved.Second Harvest is an organization that needs no introduction in Canada – it’s the largest food recovery organization in the country. It provides something like 22,000 meals a day to those who are food insecure, and it has since grown to provides meals to kids when they’re not in school and receiving a school breakfast, and Second Harvest also runs harvest kitchens with a view to teaching people cooking skills. SecondHarvest.ca is the website where you can find out more, or through Cori MacPhee, who runs @2ndharvestTO – it’s an organization worth your time to learn about and think about the services that it provides. Subscribe or download episodes of Welcome to the Food Court on iTunes here. Subscribe or download episodes of Welcome to the Food Court on SoundCloud here.

This is the last episode of the season for Welcome to the Food Court. It was a fun and productive first season: we won Best New Blog at the 2015 Canadian Law Blog Awards, were cited in the Globe and Mail, found many new listeners and watched some other law firms start podcasts, which is really exciting. We'll be back in the fall for season two and we're organizing our content for that now.On this episode of the podcast, you'll hear me speak alongside food lawyer Dan Kutcher of Cox & Palmer's Summerside, PEI, office at Law Hour, a one-hour lecture each geared at engaging students with presentations by guest speakers about current legal issues, at Schulich School of Law at Dalhousie University. Because Dan's practice is in PEI, his is distinctly focused on export markets and international standards for seafood. Dan has worked with Michigan State's Institute for Food Laws and Regulations and has developed an interest in food law at a personal level. We talk about the development of our expertise in food law as being a way to make a better, more useful lawyer for clients. Subscribe or download episodes of Welcome to the Food Court on iTunes here. Listen to Welcome to the Food Court on Soundcloud here.

This episode is about the fundamental act of gardening. It's about enabling people who hadn't yet had the privilege to become literate in nutrition or experience growing food or stewardship of land. And it's about the net effect of that agency and enablement. Initially I had intended this podcast to be on the impossibility of taking the political out of the NFP/Charitable sector, you know - real charities law focused as it relates to food policy. I learned instead that two guests are harder to manage than one, and that interviewing family is a different beast than interviewing anyone else. The old adage: the lawyer who represents him-or-herself has a fool for a client. Well, I think that may extend to family (sorry, family!). But it was also immensely pleasurable to listen to Kristie and Brian, to learn about how their two completely different organizations share quite a bit despite completely different geographies and stakeholder groups. But let's be a little more honest: this also might just be an opportunity to celebrate some talented members of my family. Discussed in this episode:Food First NL"Engaging Communities: Achieving Healthier Weights through Community Food Security in Remote Inuit Populations" and The Good Food BoxNaples Botanical GardensNBG Garden to Table ProgramPhilly GreenJabuticaba Fruit (also known as the Brazilian Grapetree)Pumpkin Pie Fruit (Mamey Sapote)Ripe From Downtown (Cleveland)Nunatsiavut Government - LabradorHurricane Igor - NewfoundlandRoot Cellars Rock!Rodale - PermacultureNOMA  Subscribe or download episodes of Welcome to the Food Court on iTunes here. Listen to Welcome to the Food Court on Soundcloud here.

Frank Portman reads case law daily, at a volume that few lawyers match once they leave law school. It's integral to his job, which is in an area of law that is considered relatively fluid when compared to most other areas of practice.He also works in a more grizzly area of practice - not for the faint of heart - health and safety regulation. You may remember this mid-2000s WSIB spot about a young woman being scalded while working as a sous-chef in what I consider the most NSFL PSA ever broadcast on television. Well, those accidents actually happen and the crown generally has something to say about the workplaces in which they occur. This is what Frank does.How does this relate to food law? Well, producing food is often dangerous, particularly farming.  There were several incidents last year in Alberta that led to a push by the province for greater farm health and safety regulation. This was received with gratitude amongst some communities, but with resentment and pushback from others. A particularly tragic event involved three young girls being suffocated by grain after playing near/underneath a hopper. In response to the tragedy, the girls' parents were steadfast in defence of their way of life: “Our kids died living life on the farm. It is a family farm. We do not regret raising and involving our kids … on our farm,” the officer read. “It was our life." At the same time, Alberta's provincial government passed Bill 6 - Enhanced Protection for Farm and Ranch Workers Act, a piece of legislation that seeks to bring insurance regimes and standard health and safety workplace rules to the agricultural setting. There's been significant pushback to the new legislation - the Wildrose Party even proposed recall legislation to try and enable Albertans to repeal it, but the cultural elements surrounding the traditional farm obfuscate the traditional discussion between workers and owners and the role of government in public safety, rendering something more complex. Have a listen to hear Frank's take.References:Upton Sinclair - The JungleLouisa May Alcott - Little WomenHeartlandBill 6 - Enhanced Protection For Farm and Ranch Workers Act#factchecking: it looks like we have two small corrections to make: (1) the Westray mine is in Plymouth, NS, not in Springhill. Springhill had 3 other, totally different, multiple fatality mining accidents. Frank comes hat in hand acknowledging that it’s tough to remember which Nova Scotian mining tragedy happened where. And (2) those amendments to the Criminal Code that we speak about - those took effect in 2004, not in 2002 #themoreyouknow. Subscribe or download episodes of Welcome to the Food Court on iTunes here. Listen to Welcome to the Food Court on Soundcloud here. 

Ryan Donovan co-owns Richmond Station, one of Canada's top restaurants. Armed with a philosophy degree, a devotion to whole animal butchery, and a detailed knowledge of the hospitality sector, Ryan speaks about the hospitality workplace and the challenges of running a restaurant when you can't control who gets paid what - particularly when it comes to tipping.I was a server and I benefited from the hospitality status quo that we discuss. A younger me felt strongly about tipping. But with the Pulitzer winning work by Kathleen Kingsbury and others, along with the simple problem that many restaurants experience of trying to staff a kitchen, there are some gaping holes in that argument. And that change may be afoot.While I was editing this episode, I got to thinking: Welcome to the Food Court has an unusual format. It's a one-on-one conversation that results in a deliberately long-form discussion, to examine issues in a deep-dive manner. Conversations about food law issues are often reductionist in nature, whereas the subject matter is typically expansive and immersive once that conversation has begun - even WTTFC, at roughly an hour per episode, has to put up boundaries. But at least it allows for something that is more fleshed out and I think episodes like this one benefit from that greatly. Let me know on twitter what you like or dislike. I'm at @gsjameson.Mentioned in this Episode:Andrew Peller Limited and Minister of National Revenue, 2015 TCC329 (CanLII)Jeffrey Sachs - Poverty Ladder and further readingDanny Meyer - Union Square Hospitality GroupProtecting Employee's Tips ActTrou Normand, Bar Normand, AlineaKathleen Kingsbury, Pulitzer winning editorial series Service Not Included - Boston GlobeThomas Piketty, Capital in the 21st CenturyReservoir Dogs - Tipping Scene - NSFW for cuss-words Subscribe or download episodes of Welcome to the Food Court on iTunes here. Listen to Welcome to the Food Court on Soundcloud here.

Welcome to the Food Court is back after a long holiday and work period. While we were away, we won Best New Blog at the 2015 Canadian Law Blog Awards, which is really exciting. Congratulations to all the other winners and many thanks to the folks at lawblogs.ca for putting together the annual awards.On this episode of our now award-winning podcast, we're joined by Jamie Baxter, a professor at Schulich School of Law at Dalhousie University to speak about food law in Canadian legal education. Jamie's developed an interest in food law at an academic and a personal level. That's a good thing, because no programs currently exist in Canada. Europe, sure. In the United States, certainly. But in Canada? Nothing.We sit down and consider how legal education is changing in Canada, how law students are seeking different things than they have historically, and how developing a food law program is a real opportunity for academics, students, and practitioners alike.Here are the food law and policy programs referenced in this episode: Harvard's Food Law and Policy Clinic, UCLA's Resnick Program for Food Law and Policy, Vermont Law School's Agricultural and Food Law Program, Michigan State University's Institute for Food Law and Regulation, Drake Law School's Agricultural and Food Law Certificate.And here's the link to Alberta's Bill 6 - it has a name and is in force - the Enhanced Protection for Farm and Ranch Workers Act. Subscribe or download episodes of Welcome to the Food Court on iTunes here. Listen to Welcome to the Food Court on Soundcloud here.

This is episode three, part two, with Aabir Dey, the Regional Program Coordinator for the Bauta Family Initiative on Canadian Seed Security.Part 1 of this episode can be found here.If you want to learn more about what's happening in Canadian seed security, Aabir recommends checking out USC Canada, Seeds of Diversity, and Everdale (Bauta's regional partner in Ontario and where I volunteer as a director). In this podcast we also discuss the Svalbard Global Seed Bank, ICARDA - The International Center for Agricultural Research in the Dry Areas, and Dan Barber's Blue Hill Farms - Stone Barns Center for Food and Agriculture. We speak specifically about UPOV '78 and UPOV '91, Bill C-18 - the Agricultural Growth Act, The International Treaty on Plant Genetic Resources for Food and Agriculture.And a mea culpa: Air Canada wasn't ever explicitly required to fly to Moose Jaw. A blend of incentives (e.g. federal subsidies to smaller airports) and a unbalanced regulatory playing field (viz. significant limitations on foreign competition) are what enable the continued existence of those remote routes to places like Moose Jaw. Subscribe or download episodes of Welcome to the Food Court on iTunes here. Listen to Welcome to the Food Court on Soundcloud here.

I couldn't figure out a good title to this podcast. That's on me, because when you listen to Aabir Dey, the Regional Program Coordinator for the Bauta Family Initiative on Canadian Seed Security, the only headline that will come to your mind is a combination of "LISTEN TO THIS PERSON" and weak wordplay on the idiom gone to seed. Aabir works with Ontario farmers and agricultural institutions to develop a local seed system in Canada and foster better seed security policy. Aabir's work is really interesting to me and really important to Canada. Canada just might not know it yet.In an age where most Canadian grain/corn/soy/sugar/alfalfa is grown from proprietary seed and everything else is grown from seed that is imported from abroad, Aabir and the Bauta Initiative are arguing that our seed system needs some help to retain characteristics. The characteristics, like "regionally adapted," "open source," "biodiverse germplasm," and "secure seed", should matter to everyone. Aabir speaks clearly and with insight on how ecological vegetable farmers need some help and how the farmer's public service as a producer of food and public good needs to be reexamined at a policy and legal level. Canada doesn't have a celebrity chef like Dan Barber to bring into the mainstream these major issues of agricultural policy. If we have more people like Aabir and his colleagues working on the issue, maybe that's okay. Maybe their voices will be heard.I've divided this podcast into two parts: the first focuses on identifying the problems present in today's ecological seed market, the gap in public actors to address those problems, and how we might fill that gap in the future. Part two involves a discussion about Canada's international treaty obligations, our seed laws and regulations, and the changing perception of the role of the farmer. It should be available in a day or two. Apologies to the binge-listeners.If you want to learn more about what's happening in Canadian seed security, Aabir recommends checking out USC Canada, Seeds of Diversity, and Everdale (Bauta's regional partner in Ontario and where I volunteer as a director). In this podcast we also discuss the Svalbard Global Seed Bank, ICARDA - The International Center for Agricultural Research in the Dry Areas, and Dan Barber's Blue Hill Farms - Stone Barns Center for Food and Agriculture.  Subscribe or download episodes of Welcome to the Food Court on iTunes here. Listen to Welcome to the Food Court on Soundcloud here.Click Here for Part 2

Liquor law is crazy stuff. It defines relationships between nations (US-Canada during 18th Amendment America) and people themselves (the City of Montreal itself voted for prohibition - which lasted for mere months - whereas PEI stuck with it from WW1 until 1948). Legislation has often had more to do with religio- and socio-cultural values than good public policy surrounding safety, certainty, jobs, and good government. Because of the wide-ranging interests behind liquor law, people pay attention when a government thinks about making changes. As we learned in O Brother Where Art Thou, "People like that re-form. Maybe we should get us some."Enter British Columbia. In 2013, BC - a province with no shortage of wacky historical liquor legislation - decided to do some of that re-form. Or at least some consulting. BC MLA John Yap was tasked with consulting with British Columbians. Two years and some remarkable consulting later, The Yap Report has been adopted and as changes are being implemented, one can't help but think that the regulatory landscape looks at once similar to before, but different.Joining us on Welcome to the Food Court this month is Dan Coles, a litigator and specialist in liquor law from Owen Bird Law Corporation in Vancouver, to talk about the reform process and how it has affected British Columbians. Dan spends an incredible amount of time writing and speaking about liquor issues - check out his website BCLiquorLaw.com or his twitter handle @liquorandthelaw. Mentioned on this episode: The Yap Report Subscribe or download episodes of Welcome to the Food Court on iTunes here. Listen to Welcome to the Food Court on Soundcloud here.

On Episode 1 of Welcome to the Food Court, Glenford speaks with Carly Dunster, an employment and workplace lawyer with Turnpenny Milne LLP, a member of the Toronto Food Policy Council, an author of a chapter in the text International Food Law and Policy, and a lawyer passionate about food.Carly and Glenford discuss the Kate Burnham Complaint, Jen Agg’s Kitchen Bitches Conference (which is taking place tomorrow and has a remarkable line-up of talent from the hospitality sector), Rene Redzepi and David Chang’s perspective on managing a kitchen, and examine some of the opportunities available to restaurant owners and managers to create a better workplace. about how to design a healthier hospitality kitchen by asking the question: are 21st century chefs still working in 20th century work environments?Carly is developing a set of workplace policies designed specifically for hospitality businesses, and we discuss how often overlooked legal policies could to help design a more stable and fair workplace. You can find Carly on Twitter at @CarlyADunster.Subscribe or download episodes of Welcome to the Food Court on iTunes here. 

We're proud to launch a series of food law podcasts that you can find here, on SoundCloud, or on iTunes. Glenford will be meeting with different professionals in the food sector, learning how food law impacts their lives. In this first episode, Glenford describes the what, the why, and the format of Welcome to the Food Court.