#1202 - Fred Morin & David McMillan

Episode Timestamps

• 00:00:00

  Joe Beef Surviving the Apocalypse

  • Pressure from editors led to the creation of 'Joe Beef Surviving the Apocalypse'
  • Authors desired to cover multiple subjects beyond just cooking
  • Discussion on building first aid and survival kits alongside cooking
• 00:01:46

  Impact of Extreme Environments on Survival Instincts

  • Living in harsh winters of Montreal makes one conscious of survival
  • Adaptation to potential power outages and need for plans
  • Issues with wood burning bans and the cultural significance of wood in Quebec
• 00:10:49

  The Perception of Eating Horse and the History Behind It

  • Perception of eating horse as part of nutritional choices and its connection to historical events
  • Discussion on cultural and historical backgrounds regarding consuming horse meat
  • The significance of the battle of Wolf between Moncalum and its impact on the cultural acceptance of eating horse
• 00:13:52

  Diverse Protein Choices: French vs. North American Culture

  • Contrast between protein options in French vs. North American culture
  • The openness of dining public in Quebec towards diverse proteins
  • Reflection on the cultural acceptance and availability of various proteins in different regions
• 00:21:21

  Japanese Whalers and Sea Shepherd Tracking

  • Japanese whalers found a way around fishing regulations by using research boats.
  • Sea Shepherd organization tracks down and reports illegal whale killings.
  • Efforts to promote sustainable seafood and avoid unethical fishing practices discussed.
• 00:22:14

  The History and Significance of Oysters in New York City

  • Explanation of oysters role in New York City's history and population growth.
  • Details on the sustainability efforts related to oyster reefs and oyster restoration projects.
  • Discussion on the nutritional value and potential impact of oysters on the environment.
• 00:31:56

  Encounter with Frogs in New York and Culinary Curiosity by David and Anthony

  • David and Joe stumble upon giant bullfrogs in a store while walking in New York
  • Conversations around cooking live frogs evoke curiosity and concern about how to prepare them
  • The experience at the Chinese market leaves a lasting impression on their perception of frog consumption
• 00:32:49

  Exploring Chinese Cooking Techniques and Culinary Philosophy on Ingredient Provenance

  • Delving into the process of frog preparation in Chinese market sparks fascination and discussion
  • David and Fred analyze traditional cooking tricks, emphasizing connections between food and environment
  • The conversation evolves around ingredient matching and the academic correctness of dish combinations
• 00:41:40

  Caviar and Sturgeon Management Regulations in Quebec

  • Laws in Quebec are stringent regarding the possession and sale of sturgeon caviar.
  • Commercial market for sturgeon caviar drives the regulations.
  • Sturgeon caught in the Gulf of St. Lawrence have their eggs discarded but meat sold commercially.
• 00:42:26

  Sturgeon Fishing by First Nations Groups and Culinary Applications

  • First Nations like Mohawks fish sturgeon traditionally for consumption.
  • Sturgeon meat compared to veal loin in texture and taste.
  • Eels, sourced alongside sturgeon, used creatively in dishes like McNuggets.
• 00:52:26

  French Cooking based on Necessity

  • French cooking in Bordeaux heavily relied on local ingredients
  • Eels used in Matelotte d'Anguille, a stew in red wine
  • Eel dishes not commonly made at home and consumed as a treat
• 00:56:21

  Environmental Impact and Eel Filtration

  • Eels return to breed in the Sargasso Sea annually
  • Discussion on environmental benefits of eels
  • American Unagi company raising and releasing eels for commercial purposes
• 01:02:18

  Faisandé, Pheasants, and Strong Flavors

  • Discussion about the French word faisandé referring to resting meat
  • Exploration of the historical practice of hanging pheasants until they are ready to eat
  • Understanding the appeal of intense flavors developed through rotting and fermentation
• 01:03:10

  Probiotics and Traditional Food Cultures

  • Analysis of traditional food preservation methods like probiotics
  • Exploration of different types of probiotics beyond yogurt
  • Debate on the importance of preserving natural flora through food
• 01:13:26

  Relationships and Intimacy in Restaurant Industry

  • Close relationships in the workplace and bonding over years of working together
  • High-stress environment and teamwork in a restaurant
  • The importance of intimate connections and personal relationships in the industry
• 01:20:11

  Alcoholism and Recovery Journey

  • Struggles with alcoholism and co-dependency in the culinary field
  • Revelation leading to sobriety and the decision to eliminate alcohol
  • Learning through education and rehab to overcome addiction and find happiness
• 01:25:03

  Ryan Grave's Unconventional Wine Tasting Approach

  • Ryan Grave, a recovered alcoholic and wine buyer, has a unique way of tasting wine by spitting it out.
  • Despite his past struggles with alcoholism, Ryan actively participates in wine discussions and testing.
  • His unconventional approach stems from his journey through rehab and mentorship.
• 01:25:55

  Journey Through Sobriety and Fitness Challenge

  • Discussion on the benefits of sobriety, including insights on non-alcoholic beers like Heineken Zero Zero.
  • Exploring the effects of intense fitness challenges during Sobriety October.
  • Reflecting on the role of exercise in reducing anxiety levels and improving overall well-being.
• 01:35:21

  Chablis and Sugar Addiction: Internal Battles with Stress

  • Encounter with stressful situations triggers taste of Chardonnay
  • Discussion on sugar addiction and carb consumption for coping with anxiety
  • Reflections on feeding a 'monster inside' while planning for a weekend getaway
• 01:36:22

  Impact of Dietary Restrictions: Turning to Carnivore Diet

  • Transitioning to a restrictive diet plan to improve health
  • Inspiration from Jordan Peterson's experience with Carnivore diet
  • Exploration of calorie restriction benefits and autoimmune disease improvements
• 01:46:31

  Dilemma of Sourcing Meat at Joe Beef's Restaurant

  • Local beef sourcing challenges at Joe Beef restaurant
  • Challenges in verifying the origin of beef products
  • Impact on menu decisions and operational complexities
• 01:47:41

  Tony Bourdain's Profound Influence on Food Perception

  • Elevating food appreciation to an art form
  • Tony Bourdain's contribution to culinary industry
  • Changing perceptions on chefs, food production, and consumption
• 01:57:15

  Loneliness and Hardships for Tony

  • Tony's constant hotel living and travel for 12 years led to a sad and lonely life.
  • Heavily reliant on alcohol consumption to cope with the rigors of constant traveling.
  • Experienced isolation despite being in beautiful places, feeling weird and disconnected.
  • Mitigated feelings of loneliness by traveling with friends and indulging in marijuana instead of alcohol.
• 01:58:15

  Legalization of Marijuana in Canada

  • Discussion on the legal status of marijuana in Quebec and Canada.
  • Comparison between marijuana and alcohol consumption.
  • Regulations around cannabis consumption, including limitations and government control.
  • Issues faced following the legalization, including ticketing and restrictions on growing cannabis.
• 02:07:32

  Discussion on Back Health with Chairs from Fully

  • Chairs from a company called Fully called Capsicos are discussed.
  • Importance of decompression of the spine and solution to back pain.
  • The discovery of ergonomic chairs and the impact on long podcast sessions.
• 02:09:06

  The Impact of School Design on Physical Activity

  • Discussion on how the physical design of classrooms affects students.
  • The importance of physical activity and nutrition in education.
  • The need to redesign schools to promote physical health and community building.
• 02:17:59

  Heinemann's Arctic Adventure: Living in the Arctic National Refuge

  • A man documented living alone in Alaska's Arctic National Refuge
  • He and his Inuit wife live a hunter-gatherer lifestyle
  • Believes in the natural human reward systems for hunting and gathering
• 02:20:00

  Community in Stressful Situations: Bonds Formed in Times of Crisis

  • Discussing building camaraderie during natural disasters and extreme stress
  • Shared experiences of evacuations and bonding in difficult times
  • The impact of communal living and support systems during crises
• 02:29:01

  D.J. Stief and Flambé Adventures

  • Preparing proper lamb Wellington served for two with a trolley of 12 cheeses
  • Crepes and duck flambé for two with orange sauce
  • Influence of experiences with Tony in Quebec city on flambe dishes
• 02:30:25

  Fred and Joe's French Restaurant Vision

  • Purchase of a farm near Vermont border for building a French restaurant
  • Discussion about creating a small-scale French restaurant with specific features
  • Absence of interest in replicating Joe Beef in other locations like at the Palms
• 02:39:51

  Joe Beef: Kindred Spirits in the Restaurant Business

  • Joe Beef restaurant in LA, similar to speaker's restaurant
  • John and Vinny's relationship reminiscent of Dave and Fred
  • Connections with like-minded chefs, including Captain Tony
• 02:40:37

  Surviving the Apocalypse with Joe Beef

  • Book 'Surviving the Apocalypse' set to be released on November 24th
  • Speaker mentions having early access to the book
  • Encouragement to support and visit Joe Beef restaurant in Montreal