Grace No Grace

Bread making in the time of Covid-19.  Join Lindsay Cameron Wilson (host and creator of The Food Podcast) and her 10-year-old son, Rex, as they make Molasses Brown Bread in their kitchen in Halifax, Nova Scotia. 

Lindsay Cameron Wilson and Rex Wilson make Molasses Brown Bread

Kitchen Windows is a side-project of the Sunday Night Dinner podcast.  In this time of Covid-19 and social isolation, it's a chance to have a brief look into the kitchens of writers, musicians, chefs, artists and health-care superstars.  What can they see out their window?  What are they cooking for comfort?  Who are they with?  How do they spend their days?

The first episode features the award-winning, best-selling writer, Miriam Toews. Her breakout novel, A COMPLICATED KINDNESS won the Governor General's Award, the CBA Libris Fiction Award and CBC's Canada Reads. Her latest novel, WOMEN TALKING, has been optioned by Brad Pitt's Plan B and is set to star Frances McDormand. 

Music in this episode- Motel from US ALONE by Hayden (Arts & Crafts).

Kitchen Windows: Miriam Toews, writer

Kitchen Windows is a side-project of the Sunday Night Dinner podcast.  In this time of Covid-19 and social isolation, it’s a chance to have a brief look into the kitchens of writers, musicians, chefs, artists and health-care superstars.  What can they see out their window?  What are they cooking for comfort?  Who are they with?  How do they spend their days?

Julie Van Rosendaal spends most of her time in her Calgary kitchen, cooking, baking, and taking photographs.  She’s a cookbook author, a cooking instructor, a food writer and a columnist on the Calgary Eyeopener on CBC Radio One.  You can find her super popular blog where she documents recipes and life with her husband and son at www.dinnerwithjulie.com. And check out her podcast Crispy Bits wherever you listen!

Music in this episode was written by JJ Ipsen. 

Here's the recipe for the No Knead Bread that Julie was talking about:

Ingredients:
3 cups (400 grams) bread flour
1¼ teaspoons (8 grams) table salt
¼ teaspoon (1 gram) instant or other active dry yeast
1¹⁄³ cups (300 grams) cool (55 to 65 °F) water
wheat bran, cornmeal, or additional flour for dusting

Method:
In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise--fermentation--is the key to flavor.

When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky--do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.

3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.

Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 41/2 - to 51/2 -quart heavy pot in the center of the rack.

Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution, the pot will be very hot.) Cover the pot and bake for 30 minutes.

Kitchen Windows: Julie Van Rosendaal, Calgary

Kitchen Windows is a side-project of the Sunday Night Dinner podcast.  In this time of Covid-19 and social isolation, it’s a chance to have a brief look into the kitchens of writers, musicians, chefs, artists and health-care superstars.  What can they see out their window?  What are they cooking for comfort?  Who are they with?  How do they spend their days?

Claudia Dey is a writer and the co-founder of the design studio and clothing brand Horses Atelier.  Her latest novel is Heartbreaker.  Don Kerr is a musician and record producer.  He played in the Rheostatics for a number of years, and he’s the drummer and lead singer of the band, Communism.  Their song, Take Care of Each Other should be the anthem of the pandemic.  Dove and Austin are their sons.

You can find Claudia’s gorgeous store, Horses Atelier, at: horsesatelier.com

The song “Take Care of Each Other” is from Communism’s album Get Down Get Together, and features Don on drums and vocals; Kevin Lacroix on bass and vocals; and Paul Linklater on guitar and vocals.  Kurt Swinghammer rocks the guitar in their live shows.

You can find more information about Sistering, a shelter that supports under-housed women at: sistering.org

All other music written and performed by JJ Ipsen.

Claudia Dey + Don Kerr, with Dove and Ozzy

Kitchen Windows is a side-project of the Sunday Night Dinner podcast.  In this time of Covid-19 and social isolation, it’s a chance to have a brief look into the kitchens of writers, musicians, chefs, artists and health-care superstars.  What can they see out their window?  What are they cooking for comfort?  Who are they with?  How do they spend their days?

Suzanne Barr has become one of North America’s most respected chefs with a signature flair for fresh comfort food and a passion for local community, food security, and advocacy for people of colour and LGBTQ communities.

In the fall of 2019, Suzanne embarked on her latest venture as Head Chef/Owner at True True Diner in Toronto, Canada. This concept is a mirror of Suzanne’s unique culinary repertoire and social advocacy. As published by blogTO, “The diner concept pays homage to the sites of many civil rights sit-ins, and the history of the diner in breaking down segregation.” Suzanne has also been heralded with championing marginalized people within the workspace through equitable employment practices. Her team members are all paid equal, livable wages and tips are pooled among not only front-of-house staff, but with the kitchen as well.

She was the owner of the popular restaurant Saturday Dinette, and the inaugural chef-in-residence at the Gladstone Hotel.

Find her at www.suzannebarrfood.com

Music in this episode was written by JJ Ipsen.

Chef Suzanne Barr, Toronto

Kitchen Windows is a side-project of the Sunday Night Dinner podcast.  In this time of Covid-19 and social isolation, it’s a chance to have a brief look into the kitchens of writers, musicians, chefs, artists and health-care superstars.  What can they see out their window?  What are they cooking for comfort?  Who are they with?  How do they spend their days?

Electro-pop musician, Lou Canon, has a new album, Audomatic Body, coming out at the end of May, 2020 (Paper Bag Records).   Her first album, Suspicious, is “music for nighttime; roiling drumbeats and breathily expressive vocals that lead you through the dark corners of your innermost subconscious.”  The music you’ll hear in this episode is an instrumental version of her latest single, Next to You.  She released a gorgeous video for the song this week: 
https://youtu.be/eJEYihQb-4w  

Find Lou at: www.loucanon.com
Paper Bag Records: paperbagrecords.com

Intro music in this episode was written by JJ Ipsen

Lou Canon, Toronto

Kitchen Windows is a side-project of the Sunday Night Dinner podcast.  In this time of Covid-19 and social isolation, it’s a chance to have a brief look into the kitchens of writers, musicians, chefs, artists and health-care superstars.  What can they see out their window?  What are they cooking for comfort?  Who are they with?  How do they spend their days?

Kaye Freeman is a visual artist who lives in Los Angeles.  She’s exhibited her work throughout Australia, the US and Germany, and she currently has a digital show called Further From Heaven at the LA-based gallery Band of Vices.  She's amazing!

You can find Kaye here: kayefreeman.art
Her digital show is at Band of Vices: bandofvices.com

Music in this episode is by JJ Ipsen.

Kaye Freeman, artist, downtown Los Angeles

Kitchen Windows is a side-project of the Sunday Night Dinner podcast.  In this time of Covid-19 and social isolation, it’s a chance to have a brief look into the kitchens of writers, musicians, chefs, artists and health-care superstars.  What can they see out their window?  What are they cooking for comfort?  Who are they with?  How do they spend their days?

Singer, songwriter and environmental activist, Sarah Harmer, lives just outside of Kingston, Ontario.  She is the co-founder of PERL (Protecting Escarpment Rural Land) an organization concerned with protected the Niagara Escarpment in Southern Ontario.  She has released six albums, the most recent of which came out in February.  It’s a gorgeous collection of songs called Are You Gone (Arts and Crafts).  You can hear parts of two songs from the album in this episode: St. Peter’s Bay and Little Frogs.

You can find Sarah here: www.sarahharmer.com
And PERL here: www.facebook.com/Perlburlington/

Intro music written by JJ Ipsen

Sarah Harmer, just outside Kingston, Ontario

Kitchen Windows is a side-project of the Sunday Night Dinner podcast.  In this time of Covid-19 and social isolation, it’s a chance to have a brief look into the kitchens of writers, musicians, chefs, artists and health-care superstars.  What can they see out their window?  What are they cooking for comfort?  Who are they with?  How do they spend their days?

Cherien Dabis is a celebrated filmmaker, writer, actor and director.  She has written and directed two feature films –  AMREEKA, and MAY IN THE SUMMER. AMREEKA world-premiered at the 2009 Sundance Film Festival, opened New Director’s/New Films at the MoMA and won the coveted International Federation of Film Critics Award (FIPRESCI) in the Director’s Fortnight at Cannes. It went on to win a dozen more international awards including the Humanitas Prize and Adrienne Shelly Excellence in Filmmaking Award and was nominated for a Best Picture Gotham Award, 3 Independent Spirit Awards, including Best Picture, Best First Screenplay and Best Actress and was named one of the Top Ten Independent Films of the Year by the National Board of Review. Dabis was also named one of Variety’s “Ten Directors to Watch” in 2009. AMREEKA was released theatrically worldwide and became the most-screened Arab-directed film in U.S.-cinema history, peaking at 40 screens across most major American cities.

Dabis returned to Sundance with her second feature film MAY IN THE SUMMER, which opened the 2013 Sundance Film Festival’s U.S. Dramatic Competition section and had its international premiere at the Venice Film Festival. In it, she makes her onscreen debut alongside Bill Pullman, Alia Shawkat and Hiam Abbass. With the screenplay, Dabis won a Sundance / Time Warner Storytelling Grant, several Doris Duke Foundation for Islamic Art Grants as well as the prestigious NHK International Filmmaker Award at the 2011 Sundance Film Festival.

She was one of the writers and producers of the TV series the L-WORD, and she’s directed two episodes in the third season of the Netflix series OZARK, and a number of episodes of the Hulu show, RAMY.

You can find her here: http://cheriendabis.me/

Cherien Dabis, New York City

Kitchen Windows is a side-project of the Sunday Night Dinner podcast.  In this time of Covid-19 and social isolation, it’s a chance to have a brief look into the kitchens of writers, musicians, chefs, artists and health-care superstars.  What can they see out their window?  What are they cooking for comfort?  Who are they with?  How do they spend their days?

Evalyn Parry is an actor, director, writer, and singer-songwriter. She is the Artistic Director of Buddies in Bad Times Theatre-- the largest queer theatre in the world.  Most recently, Parry has co-written KIINALIK: THESE SHARP TOOLS with Inuk artist and performer, Laakkuluk Williamson Bathory. They've performed the play all over the world to rave reviews. Parry's acclaimed show SPIN, which features a bicycle played as a musical instrument (played by percussionist Brad Hart), tells the story of Annie Londonderry, first woman to ride around the world on a bike in 1895.  She often performs with the theatre company Independent Aunties with Anna Chatterton and Karin Randoja, and their play GERTRUDE AND ALICE was shortlisted for the Governor General's Award for English-language drama.

Music for this episode is by JJ Ipsen.

Evalyn Parry, Toronto

Cook along with your favourite chefs, authors, fellow food-lovers, and learn their secrets for enjoying the last meal of the weekend.  For those who love cooking and those who like to avoid it.

Cherien Dabis, New York City

Sunday Night Dinner

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