This week on the Richard Crouse Show Podcast: Ann Hui is The Globe and Mail’s National Food Reporter and uses food as a lens to explore public policy, health, the environment, science and technology. Before she joined The Globe, her writing was published in the Walrus, the National Post, the Toronto Star and the Victoria Times Colonist. Her new book is Chop Suey Nation: The Legion Cafe and Other Stories from Canada’s Chinese Restaurants. We'll learn how ginger beef, chicken balls and spare ribs are not authentically Chinese dishes… they’re called Chop Suey cuisine, a North American invention, created by Asian immigrants all over our country. Part family memoir, part social history and part culinary narrative, Chop Suey Nation explores the Chinese restaurants of small-town Canada.
Tensions high as vaccinated Canadians find the unvaccinated selfish: poll Ancient Footprints Push Back Date of Human Arrival in the Americas GUEST: Dan Riskin - Science expert Ontario home runs just $350k…..but it’s inside a nudist resort Dumbest tweet of the day
After Pearl Harbor and 9/11, Americans came together. Can they do it again? GUEST: Marc Fisher - Senior Editor at the Washington Post Canada faces immediate, long-term decisions on China ties after Two Michaels' return GUEST: Kaveh Shahrooz - lawyer, human rights activist and Senior Fellow at the McDonald Laurier Institute Calls: What should our relationship with China be moving forward?