Transcript: Vegetables | May 24, 2000

(music plays)
The opening sequence shows a wooden table with a small lit candle as several words fly by: Nutrition, medicine, prevention, treatment, health.
Fast clips show different sets of hands performing activities on the table such as pulling petals from a daisy, drawing a big red heart, tuning a violin, flipping through the pages of a book, cooking, and pouring a glass of red wine.
In animation, the title appears inside the shape of a house: “More to life.”

Then, Maureen Taylor appears in a studio with yellow walls and a small TV set in the background, which reads “More to life.”

Maureen is in her late thirties, with wavy blond hair in a bob. She's wearing a blue blazer and a matching silk scarf.

She says AND WELCOME BACK
TO “MORE TO LIFE.”
SHE'S INTRODUCED US TO THE
ONION FAMILY, CLEARED UP
WHAT A CROCIFEROUS PLANT IS,
AND WHEN SHE GETS FRESH, NO
ONE MINDS.
ALL SEASON MADELEINE GREEY
HAS BEEN OUR PERSONAL TOUR
GUIDE THROUGH THE FRUIT AND
VEGETABLE WORLD.
WELL, SHE'S BACK TODAY AND
THE ONLY DIFFERENCE IS THAT
YOU GET TO LEAD THE TOUR SO
IF YOU HAVE A QUESTION ABOUT
FRESH PRODUCE, FROM PICKING
IT TO PREPARING IT, THEN
GIVE US A CALL.

Madeleine sits with Maureen. Madeleine is in her thirties, with wavy blond hair in a voluminous bob. She’s wearing a wide-necked lilac shirt under a cream blazer.

A caption appears on screen. It reads "416-484-2727, 1-888-411-1234."
It changes to “moretolife@tvo.org”

Maureen picks up a book and says AND WE HAVE FIVE
COPIES OF MADELEINE'S “GET
FRESH” BOOK TO GIVE AWAY TO
FIVE PEOPLE WHOSE QUESTIONS
GET TO AIR SO CALL SOON.
HI MADELEINE, HOW ARE YOU?

Madeleine says I'M GREAT.
I'M FRESH.

Maureen says I'M FRESH.
WHAT'S YOUR FAVOURITE FRUIT
MAYBE?
LET'S TALK FRUIT FOR SPRING.

Madeleine says WELL, MY
VERY, VERY FAVOURITE FRUIT
HAS GOT TO BE THE MANGO.

Maureen says OH!

The caption changes to "Madeleine Greey. Food Writer."

Madeleine says YEAH,
YEAH I BROUGHT SOME ALONG.

Maureen picks up a mango and says ONE OF THESE BABIES.

Madeleine says ONE OF
THESE BABIES, AND I THINK
YOU'VE SEEN ONE OF THESE
BABIES BEFORE WITH THE RED
BLUSH CAN THIS SHAPE.
BUT HAVE YOU SEEN ONE OF THE
YELLOW ONES BEFORE?

Maureen says OH, YEAH,
THERE'S DEFINITELY --

Madeleine says THIS ONE
NEVER RIPENS --
IT RIPENS BUT NEVER TURNS RED.
AND DO YOU KNOW THE PAISLEY
PATTERN WAS INSPIRED BY
MANGOES?
YOU KNOW THAT CUTE PATTERN
WITH THE KIDNEY-SHAPED --

Maureen says OH, I SEE.

Madeleine says YEAH,
YEAH.
BUT I WANT TO SHOW YOU A
TRICK ON HOW TO OPEN A
MANGO.

Maureen says PLEASE.
HERE I'LL GIVE YOU THE
CUTTING BOARD.

Madeleine says AND
HOPEFULLY MY LITTLE TRUCK
WILL WORK AND WE JUST HAPPEN
TO HAVE A KNIFE HERE.

She picks up an unripe mango and says
AND MAYBE WE'LL DO IT WITH
THIS ONE.
BUT FIRST, HOW DO YOU TELL
IF A MANGO IS RIPE?
AND I WANT YOU TO TOUCH THIS.
AND IT DOESN'T GIVE THAT
MUCH.

Maureen says NO.

Madeleine says DOESN'T
GIVE THAT MUCH.

Maureen touches another mango and says
THIS ONE GIVES A LITTLE MORE.

Madeleine says AND IF
THIS GAVE ANYMORE THAN THAT,
I WOULDN'T BUY IT BECAUSE IT
WOULD BE TOO SOFT.
YOU DON'T WANT TO PUT YOUR
FINGER IN AND REALLY HAVE AN
INDENTATION.
AND YOU SEE THIS?

She shows Maureen a droplet of sap oozing out of the small stub and says
TAKE A WHIFF.
YOU SHOULD BE ABLE TO
SMELL --

Maureen says THE IS SYRUP IS
COMING OUT THE STEP.

Madeleine says SOME
PEOPLE ARE ACTUALLY ALLERGIC
TO THE SAP.

Maureen says I'VE HEARD THIS.

Madeleine says YES, AND
THEY NEED TO WATCH OUT AND
WEAR GLOVES, BUT IT DOESN'T
NECESSARILY MEAN THEY'RE
ALLERGIC TO THE FLESH.
THEY'RE JUST ALLERGIC TO THE
SAP.
BUT THERE IS ANOTHER ALLERGY
TO THE FLESH, LIKE
STRAWBERRIES, IN WHICH YOU
GET SWOLLEN LIPS AND, YOU
KNOW, CONSTRICTED AIR
PASSAGEWAYS.
SO DO EXERCISE CAUTION.

Maureen says IS THERE
ANYTHING TO THE PIT THAT CAN
CAUSE AN ALLERGY?

Madeleine says NOT THAT
I'VE HEARD OF.

Maureen says I HEARD OF A
LITTLE GIRL SUCKING ON A PIT
FOR A LONG LONG TIME AND
GETTING THAT SWOLLEN THING
BUT MAYBE SHE WAS ALLERGIC
TO --

Madeleine says YEAH,
MAYBE IT WAS THE FLESH.

She places the mango vertically on a cutting board and says
HERE YOU'VE GOT THE MANGO
AND THESE TWO SIDES ARE
CALLED THE CHEEKS OF THE
MANGO AND YOU PUT YOUR KNIFE
HERE AND YOU TRY TO PUSH IT
UP AGAINST THE SIDE OF THAT
FLAT PIT THERE.

She slices the mango and says
ACTUALLY NOW WE CAN SEE THAT
THIS IS AN OVERRIPE MANGO.
BUT WE'LL SEE IF OUR TRICK
STILL WORKS.
WHY IS IT OVERRIPE?
BECAUSE IT'S -- IT SHOULD BE
FLAT AND NOT SO SOFT AND --

Maureen says IT STILL TASTES GOOD.

MADELEINE says IT’s GOING
TO BE VERY GOOD.

She works the slice with the knife and says
NOW WHAT I'M DOING IS I'M
CREATING A CROSS HATCH
PATTERN, AND SO I'LL GO THIS
WAY AND THEN THAT WAY, AND
IF THIS MANGO WAS A LITTLE
BIT FIRMER, I COULD CREATE A
BETTER PATTERN.
AND NOW I'M GOING TO TURN IT
INSIDE OUT.

She turns the slice inside out and several cubes of mango flesh pop out in a pattern resembling a pine cone.

She says
EASY AS THAT.
AND THAT'S HOW I LIKE TO
GIVE IT TO MY KIDS AND TELL
THEM TO EAT IT OUTSIDE OR IN
A BATHTUB.
AND AS YOU CAN SEE, IT'S A
JUICY ONE.
BUT THAT'S ONE WAY TO
PREPARE IT.
THAT YOU CAN EAT IT OUT OF
THE HAND, YOU DON'T NEED TO
WORRY ABOUT PEELING IT.

She picks up a peeler and says
BUT IF YOU DO WANT TO PEEL
IT, YOU KNOW, IF YOU HAVE A
REALLY GOOD PEELER, LIKE
THIS ONE HERE, YOU CAN
SIMPLY PEEL IT ALL THE WAY
AROUND AND THEN CUT OFF THE
CHEEKS AND THEN SLICE IT UP.

Maureen says DO YOU COOK WITH
THIS as well.

Madeleine says OH,
YEAH.
I LOVE TO COOK WITH IT.

Maureen says WHAT DO YOU DO?

Madeleine says I WOULD
PUT IT IN A STIR FRY WITH
CHICKEN.

Maureen says I'VE DONE THAT.
VERY NICE.

Madeleine says YEAH,
AND IT WORKS WELL IN CURRIES.
THEY INVITE FRUIT WITH IT
AND SPICES.
I LOVE TO MAKE SMOOTHIES
WITH MANGOES.
AND WHAT I DO IS WHEN THEY
REALLY GET CHEAP, AND RIGHT
NOW SOMETIMES YOU'LL GET,
YOU KNOW, A WHOLE BUNCH OF
THEM FOR LIKE TWO FOR A
DOLLAR.
AND THEN I TAKE THE SKIN --
I MEAN, THE FLESH, AND I PUT
IT IN A BLENDER, MAKE A
PUREE, PUT IT IN ICE CUBE
TRAYS, FREEZE IT INTO CUBE,
THROW IT INTO THE FREEZER
BAG, AND I HAVE PURE MANGO
CUBES ALL WINTER LONG, AND I
TOSS THEM INTO A SMOOTHIE
WITH A BANANA AND SOME
YOGURT AND WE EAT MANGO ALL
THROUGH THE WINTER.

Maureen says OH, YUMMY.
ARE THERE VITAMINS IN
MANGOES?

Madeleine says OH, TONS.
IT'S ONE OF THE MOST
NUTRITIOUS FRUITS TO EAT.
UP THERE IN THE TOP TEN LIST
OF MOST NUTRITIOUS.
IT'S PACKED WITH BETA
CAROTENE, VERY STRONG
ANTI-OXIDANT FOR OUR BODIES,
AND PACKED WITH VITAMIN C
AND FIBRE.
AND THE THING THAT IS NICE
ABOUT THIS VARIETY VERSUS
THAT, AND THERE'S MANY
DIFFERENT VARIETIES, BUT
THIS IS SOMETIMES CALLED THE
MANILA OR THE ALFONZO, IS IT
DOESN'T HAVE THE SAME AMOUNT
OF FIBRE AS THIS ONE.
AND IT'S THE FIBRE THAT GETS
CAUGHT IN YOUR TEETH THAT
SOME PEOPLE DON'T LIKE.

Maureen says OH, RUNNING FOR
THE -- WHAT DO YOU CALL IT?

Madeleine says TOOTH
PICK, OR FLOSS.
FLOSS WORKS BETTER.

Maureen says WHERE DO THEY
GROW THEM?
IN SPAIN?

Madeleine says WELL,
MANILA, THAT'S THE
PHILIPPINES AND THEN THEY
ALSO GROW IN INDIA.
AND THAT'S WHERE YOU'LL FIND
THE VERY BEST ONES.

Maureen says FROM INDIA?

Madeleine says YEAH.
BUT THEY'RE MORE EXPENSIVE.

Maureen says ARE THEY IN
SEASON NOW?

Madeleine says YOU KNOW
THERE'S AN ALFONZO MANGO AND
A GELATO FRESCO THAT'S MADE
ONLY WITH ALFONZO AND THE
OWNER OF GELATO FRESCO USED
TO LIVE IN INDIA AND HE
KNOWS HIS MANGOES.
I'VE TALKED TO HIM ABOUT
MANGOES.

Maureen says HE'S A MANGO
EXPERT.

Madeleine says HE'S A
MANGO EXPERT.

Maureen says WELL WE CONSIDER
MADELEINE GREEY QUITE THE
EXPERT ON FRUITS AND
VEGETABLES AS WELL.
IF YOU HAVE A QUESTION ABOUT
SELECTING PRODUCE OR HOW TO
PREPARE IT OR STORE IT OR
WHATEVER, GIVE US A CALL.
AND WE HAVE FIVE COPIES OF
“GET FRESH” TO GIVE AWAY
TODAY.
MARILYN IN TORONTO FIRST.
HI MARILYN.

The Caller says HI THERE.

Maureen says HELLO.
WHAT'S YOUR QUESTION?

The Caller says MY QUESTION IS I
REALLY WANT TO BUY SOME
STRAWBERRIES AND I HAVE
HEARD RECENTLY THAT THE
PESTICIDES USED WITH
STRAWBERRY CROPS IS PUT
ACTUALLY IN THE GROUND
RATHER THAN ON THE
STRAWBERRIES AND NO MATTER
HOW MUCH YOU WASH
STRAWBERRIES, YOU WILL NOT
GET RID OF THE PESTICIDES
USED.
I WANT TO KNOW HOW SAFE
STRAWBERRIES ARE TO EAT.

Madeleine says WELL, IT
IS A PROBLEM AND I HAVE SEEN
WRITTEN IN CONSUMER REPORTS
THAT STRAWBERRIES RANK VERY
HIGH IN TERMS OF PESTICIDES.

Maureen says REALLY?

Madeleine says VERY HIGH.
AND I WOULDN'T WANT THAT TO
STOP PEOPLE FROM EATING
STRAWBERRIES, BUT I THINK
THAT THEY MIGHT WANT TO
CONSIDER, IF STRAWBERRIES
ARE A TOP FRUIT THAT THEY'RE
EATING, I WOULD SUGGEST
GOING ORGANIC, I TRULY
WOULD.
WHEN YOU EAT LOCAL
STRAWBERRIES, THERE IS A
LESS INCIDENTS OF HAVING AS
MANY PESTICIDES USED AND
MORE CONTROL.
AND WE NEED TO BE CONCERNED
ABOUT WHAT ARE THE PESTICIDE
LAWS IN COUNTRIES,
ESPECIALLY THIRD WORLD
COUNTRIES, WHERE A LOT OF
OUR FRUIT IS COMING FROM.
AND I ENCOURAGE PEOPLE TO
EAT LOCAL AND TO OPT FOR
ORGANIC MORE AND MORE.
THE PRICES ARE DROPPING, AND
THE MORE THAT WE ALL BUY
ORGANIC, THE BETTER.

Maureen says NOW, EVEN ASIDE
FROM PESTICIDES, WE WERE
TALKING ABOUT E. COLI BEFORE
WE WELCOMED YOU.
AND I'VE HEARD OF OUTBREAKS
OF THINGS ON STRAWBERRIES.
SO JUST CAN YOU TALK IN
GENERAL ABOUT --

Madeleine says THAT'S
SCARY AND I DON'T HAVE A LOT
OF BIG ANSWERS FOR THAT
BECAUSE THOSE THINGS HAPPEN
AND THEY'RE FLUKES.
IT'S NOT HAPPENING -- IT WAS
RASPBERRIES ONE YEAR FROM
GUATEMALA, I REMEMBER, AND I
BELIEVE IT WAS -- I CAN'T
REMEMBER WHICH ONE IT WAS,
BUT YOU NEED TO, WITH ALL
FRUIT, REGARDLESS IF IT'S
ORGANIC OR CONVENTIONAL, YOU
NEED TO WASH IT.
AND IT'S PROBLEMATIC WITH
BERRIES BECAUSE BERRIES ARE
VERY FRAGILE.
AND WHAT I RECOMMEND TO
PEOPLE IS THAT EITHER THEY
USE THE SPRAY ATTACHMENT
WHEN THEY'RE WASHING OR THEY
TAKE A SPRAY MISTER THIS
THEY USE WHEN YOU'RE
GARDENING AND YOU SPRAY MIST
IT AND THEN YOU ROLL THEM
AROUND IN PAPER TOWELS TO
REMOVE THE WATER BUT I
WOULDN'T DUMP YOUR BERRIES
IN A WHOLE BUNCH OF WATER
AND SWISH THEM AND DUMP THEM OUT.
THEY'RE GOING TO GET RUFD UP.

Maureen says IT'S THE SAME
WITH THAT SALAD MIX, THE
VERY EXPENSIVE STUFF.

MADELEINE says MESCALINE.

Maureen says YOU KNOW YOU'RE
SUPPOSED TO WATCH IT BUT --
WASH IT BUT IT'S NOT THAT
CRUNCHY IF YOU DO --

Madeleine says YES, BUT
I HAVE A REAL FUN TIP FOR
DRUG SALAD.

Maureen says YOUR TEA TO YOU
WE WILL THING.

Madeleine says MY
PILLOW CASE AND YOU GOT TO
DO IT OUTSIDE BECAUSE IT
GETS VERY WET.
BUT THAT'S FUN, AND YOU'RE
HAVING A BAR CUE AND YOU GET
COOLED DOWN WITH THE SALAD.

(LAUGHING)

Maureen says OKAY, SO YOU
WASH THE SALAD IN A SINK AND
THEN YOU PUT IT IN A PILLOW
CASE AND YOU SWING IT
AROUND.

Madeleine says AND YOU
TAKE IT OUTSIDE AND YOU
SWING IT AROUND AND YOU ALL
HAVE A BIT OF A SHOWER AND
YOUR SALAD GETS DRY.

Maureen says THANKS, MARILYN.
LET'S GO TO NANCY IN
UXBRIDGE.
HI NANCY.

The Caller says HI.

Maureen says HI.

The Caller says I'VE GOT A
QUESTION ABOUT FOOD SAFETY
AS WELL.
I HAVE A LOT OF RECIPES THAT
CALL FOR THE FRESH ZEST OR
RIND OF CITRUS FRUIT AND I
LOVE THE FLAVOUR THAT IT
ADDS BUT I WONDER ABOUT THE
SAFETY OF USING THE SKIN?
CITRUS FRUIT.

Madeleine says I WORRY
ABOUT THAT, TOO, AND ONE OF
MY FAVOURITE THINGS TO MAKE
IS SEVILLE ORANGE MARMALADE
AND YOU'RE JUST EATING THE
RIND ASK.
THEY DO SAY THAT PESTICIDES,
THE RESIDUES ARE VERY HEAVY
INSIDE THE SKIN.
MANY TIMES WE WANT TO EAT
THE SKIN BECAUSE IT'S HIGH
IN FIBRE.
SO EITHER YOU SCRUB THE
BEJEEBERS OUT OF THEM BUT
STILL YOU'RE NOT SURE, OR
YOU BUY ORGANIC.
AND I WISH THAT WE DIDN'T
HAVE TO BE SO CONCERNED
BECAUSE FRUITS AND
VEGETABLES ARE A WONDERFUL
THING TO EAT, AND THE
BENEFITS OF EATING THEM, AND
ALL OF THE -- OVER 200
STUDIES HAVE CONFIRMED THAT
A DIET HIGH IN FRUITS AND
VEGETABLES HELPS PREVENT
CANCER AND HEART DISEASE.
SO IF YOU'RE NOT EATING
STUFF BECAUSE YOU CAN'T FIND
ORGANIC AND YOU'RE WORRIED
ABOUT PESTICIDES, DON'T.
STILL EAT, BECAUSE THE
BENEFITS ARE GOING TO
OUTWEIGH ANY RISKS.

Maureen says AND ANY RECIPE
I'VE SEEN THAT CALLS FOR THE
SKIN OF THE LEMON OR AN
ORANGE OR WHATEVER, IT'S A
VERY SMALL AMOUNT.
IT'S USUALLY A COUPLE
TEASPOONS.

Madeleine says YEAH
BEING BUT WE'RE SEEING IT
INCREASINGLY.
MORE AND MORE PEOPLE ARE
CHOOSING TO PUT ZESTS AS A
FLAVORING AND IT'S A
WONDERFUL FLAVORING WHETHER
IT'S ORANGE OR LEMON.
AND I WOULD.
I WOULD WASH IT VERY
CAREFULLY.
THERE ARE SOME PRODUCTS OUT
THERE, BUT I'M NOT TOO SURE
HOW RELIABLE SOME OF THEM ARE.

Madeleine says YEAH,
THESE ARE PRODUCTS THAT SAY
THEY'LL -- THEY'LL CLEANSE
THE FRUITS AND VEGETABLES.

Madeleine says YEAH.

Maureen says I WANT TO LOOK
INTO THAT NEXT SEASON MAYBE
ON THE HEALTH SHOW A LITTLE
MORE.

Madeleine says AND I
WOULDN'T RECOMMEND USING A
DETERGENT BECAUSE THESE
DETERGENTS AREN'T MADE FOR
HUMAN CONSUMPTION.
SO OFTEN THEY SAY IF YOU'RE
REALLY WORRIED ABOUT IT, CUT
AWAY THE SKIN.
BUT THE PROBLEM IS SKIN IS
GOOD FOR US TO EAT.

Maureen says MM-HMM.
IS THERE A DIFFERENT -- WHEN
THE RECIPE CALLS FOR A RIND,
A ZEST, IS THAT THE SAME
THING?

Madeleine says SAME
THING, YEAH, AND THEY'RE
JUST STARTING TO MAKE IT
EASIER ON ALL OF US WHO
DON'T KNOW WHAT ZEST MEANS.

Maureen says THEY CONFUSED
ME.
LORRAINE IS IN HAMILTON.
HI LORRAINE.

The Caller says HI.

Maureen says HI.

The Caller says MY QUESTION IS I
WANT TO KNOW HOW TO KEEP
CELERY CRISP AND FRESH IN
THE FRIDGE.
IT ALWAYS GOES LIMP.

Madeleine says YOU KNOW,
I GET ASKED THAT CELERY
QUESTION A LOT AND IT'S AN
IMPORTANT ONE.
WE ALL WANT NICE, CRISP
CELERY.
OKAY, FIRST OF ALL CELERY
DOES NOT LIKE TO GET COLD.
DO NOT STORE IT UP AGAINST
THE SIDES, THE WALLS OF
YOUR --

Maureen says CRISPER --

Madeleine says SOME
PEOPLE DON'T EVEN PUT IT IN
THE CRISPER.
WE WANT IT IN THE CRISPER,
AND DON'T PUT IT AGAINST THE
WALLS OF YOUR REFRIGERATOR
BECAUSE IT WILL FREEZE AND
GO BAD.
IT ALSO WANTS TO NOT BE TOO
WET BUT SLIGHTLY HUMID, AND
SO I RECOMMEND WRAPPING IT
IN A PAPER TOWEL AND THEN
PUTTING IT IN A PER
FREIGHTED PLASTIC BAG OR A
PAPER BAG SO THAT IT CAN
SLIGHTLY BREATHE SO THAT THE
EXCESS MOISTURE GETS OUT.
I DON'T RECOMMEND STORING IT
IN WATER, AS SOME PEOPLE PUT
STICKS IN WATER.

Maureen says PEOPLE STAND IT
UP IN WATER.

Madeleine says YAU YEAH,
BECAUSE I'M WORRIED ABOUT
WATER SOLUBLE VITAMINS
LEECHING OUT INTO THE WATER
BUT I FIND IF YOU STORE IT
CAREFULLY IT WILL LAST FOR
ABOUT A WEEK OR TWO WEEKS.

Maureen says WOULD YOU CUT
OFF THE END RIGHT AWAY OR
LEAVE IT ALL STILL IN THE BUNCH?

Madeleine says I NEVER
LEAVE ANYTHING ALL BUNCHED
UP TOGETHER.

Maureen says NO?

Madeleine says NEVER, EVER.
AS SOON AS I COME HOME, I
HASTEN EVERYONE, PLEASE, GET
RID OF ALL THOSE RUBBER
BANDS, BECAUSE ALL THAT
TOGETHERNESS CREATES
ROTTING.
CAN AND SO TAKE WAY THE
BANDS, LOOSEN IT UP, BUT I
WOULDN'T BREAK EACH STALK
OFF THE CELERY.
IT'S BETTER IF IT'S BEING
HELD TOGETHER.

Maureen points at another vegetable and says OKAY.
WHAT IS THAT?
IT LOOKS SORT OF LIKE
CELERY.

Madeleine says IT DOES
AND IT'S GREAT ALTERNATIVE
TO CELERY.
THIS IS FENNEL.
AND IT'S KNOWN IN ITALY AS
FINNOCCHIO OR SOMETHING LIKE
THAT.
AND IT'S WONDERFUL.
SMELL THOSE FRONDS.
AND YOU MIGHT EVEN -- BUT
THEY'RE A GREAT SUBSTITUTE
FOR DILL.
THEY TASTE LIKE DILL.
FENNEL IS ALSO KNOWN AS
ANISE, AND IT HAS A LICORICEY
FLAVOUR BUT A TEXTURE VERY
SIMILAR TO CELERY.
AND WHAT DO YOU IS YOU JUST
CUT IT OFF RIGHT ABOUT HERE
BECAUSE THESE ARE A LITTLE
TOO FIB BEROUS, THE STEMS,
AND YOU CUT IT OFF AND THEN
YOU JUST CHOP IT UP AND YOU
CAN EAT IT RAW OR COOKED.
AND I RECOMMEND THAT IF
ANYBODY LIKES THAT SLIGHTLY
LICORICE FLAVOUR THAT YOU
PUT IT INTO TUNA SALAD OR
SALMON SALAD AND GIVE IT A
LITTLE EXTRA ZING.

Maureen says AND FENNEL SEED
WOULD COME FROM --

Madeleine says FENNEL
SEED IS THE SAME FAMILY BUT
IT IS A SLIGHTLY DIFFERENT
PLANT.
AND SO THIS IS CALLED FENNEL
ROOT BUT IT ACTUALLY ISN'T A
ROOT.
IT'S A STEM BECAUSE THE
ROOTS GROW DOWN HERE AND IT
GROWS OUTS OF THE GROUND.

Now Maureen turns to a nearby computer screen and says OKAY. GREAT.
GOT AN E-MAIL FROM DAVE.
“AT THE FRUIT STORE I OFTEN
SEE PEOPLE SQUEEZING THE
FOOD I WANT TO BUY BUT I
NEVER KNOW IF THE GRAPEFRUIT
OR CANTALOUPE SHOULD BE HARD
OR SOFT.
IS THERE A GENERAL RULE THAT
FOOD THAT IS SOFT IS RIPE?
OR DOES THAT CHANGE WITH THE
TYPE OF FOOD AND TIME OF YEAR?”

Madeleine says I WISH
THERE WAS ONE QUICK ANSWER
BUT I LIKE PEOPLE TO LOOK AT
THEIR FRUITS AND VEGETABLES
LIKE INDIVIDUALS.
THEY ALL HAVE SPECIFIC
NEEDS, AND NO, THERE'S A LOT
OF TAPPING AND THUMPING
GOING ON IN VEGETABLE STORES,
AND THERE'S A LOT OF --
ESPECIALLY WITH MELONS.
THERE'S LIKE THIS MYTH OUT
THERE THAT IF YOU TAP IT IN
A CERTAIN WAY AND IT
SOUNDS -- NO.
THAT ISN'T HOW YOU BUY A
MELON, AND UNFORTUNATELY ALL
THE MELONS REQUIRE DIFFERENT
KNOWLEDGE TO BUY THEM, I'M
SORRY TO SAY.

Maureen says OH, MY GOODNESS.

Madeleine says BUT THE
MOST SIMPLE ONE, BECAUSE IT
GROWS IN ONTARIO AND IS SO
WONDERFUL, CANTALOUPE.
OTHERWISE KNOWN AS MUSK
MELON.
LOOK FOR THE NETTING.
UNDERNEATH THAT NETTING IT
SHOULD BE CREAMY COLOUR
UNDERNEATH OR TAN OR BROWN.
BUT IT SHOULDN'T BE GREEN.
AND IT'S A BIG FIGHT I HAVE
WITH STORES, THAT THEY'RE
ALWAYS PUTTING GREEN
CANTALOUPES OUT.
AND THE THING ABOUT MELON IS
IT DOESN'T RIPEN AFTER IT'S
BEEN PICKED.

Maureen says OH!

Madeleine says PEOPLE
THINK IF THEY PUT IT ON
THEIR COUNTERTOP IT WILL
RIPEN IT GETS SOFTER BUT
DOESN'T GET SWEETER.

Maureen says SO SORRY, AGAIN
UNDER THE NETTING YOU'RE
LOOKING FOR WHAT COLOUR?

Madeleine says CREAMY COLOUR.

Maureen says NOT GREEN.

Madeleine says YEAH,
VERY LITTLE GREEN.
AND IN MOST TIMES WITH
FRUITS, YOU DON'T WANT TOO
MUCH GREEN.
YOU WANT TO HAVE, TO SEE
PURE COLOUR BUT NOT GREEN.

Maureen says BECAUSE GREEN
DEN NOTES UNRIPE --

Madeleine says EXCEPT
APPLES, AND THEY'RE ALL KIND
OF DIFFERENT SO YOU HAVE
TO -- YOU HAVE TO BUY MY
BOOK.

(LAUGHING)

Maureen says YOU HAVE TO BUY
THE BOOK.
OKAY.
IF YOU'RE JUST JOINING US,
WE'RE TALKING ABOUT PRODUCE.
FRUITS AND VEGETABLES THIS
AFTERNOON WITH “GET FRESH.”
AUTHOR MADELEINE GREEY.
WE HAVE FIVE COPIES OF THE
BOOK TO GIVE AWAY SO IF YOU
HAVE A QUESTION ABOUT A
FRUIT OR A VEGETABLE GIVE US
A CALL.

The phone numbers and email pop up again briefly.

Maureen says ANDREA IS IN
OSHAWA.
HI ANDREA.

The Caller says HI LADIES, HOW
ARE YOU?

Maureen says GOOD, THANKS.

The Caller says GOOD.
YOU'RE TIMING COULDN'T BE
MORE PERFECT.
I HAVE A QUESTION ABOUT
EGGPLANT.
IN GENERAL, WHAT'S THE BEST
SIZE TO USE?
AND I'VE READ VARIOUS
REPORTS ABOUT WHEN YOU CUT
IT UP, CUBE IT, YOU'RE
SUPPOSED TO SALT IT.
SOME SAY SOAK IT IN SALTED
WATER TO GET OUT BITTERNESS
OR SOMETHING.
I WAS WONDERING IF YOU COULD
JUST GIVE ME THE LOWDOWN ON
THE BEST WAY TO PREPARE IT.

Madeleine says THE
LOWDOWN ON EGGPLANT.
I LOVE EGGPLANT.
I JUST ADORE IT.
OKAY.
SIZE WAS THE FIRST QUESTION.
WHICH SIZE SHOULD YOU BUY.
THE BIG CONVENTIONAL GLOBAL
EGGPLANTS.
THOSE ALWAYS COME LARGE AND
THEY'RE ALL IN THE SAME SIZE
AND THAT'S THE SIZE, IF YOU
LIKE THAT TYPE OF EGGPLANT.
AND THEN THERE ARE LONG
SKINNY ONES THAT HAVE KIND
OF A VIOLET CULL LOCK, THE
ORIENTAL EGGPLANTS, AND THEN
THERE ARE SMALLER
MEDITERRANEAN ONES THAT ARE
ABOUT THIS BIG AND SIZED
LIKE THE BIG ROUND ONES.
AT ANY RATE, THE BIG ROUND
ONES ARE THE ONES THAT HAVE
THE MOST BITTERNESS AND
THEREFORE THEY NEED TO BE
SALTED AS SHE WAS SAYING.
AND I WOULD RECOMMEND THAT
YOU PUT SOME SALT ON IT AND
PUT IT IN A CALL LANDER AND
LET IT JUST SIT THERE.
AND YOU'LL SEE THE WATER
COMING OUT AND IT LEACHES
OUT THE BITTER JUICES.
THAT'S WHY YOU'RE DOING
THAT.

Maureen says THIS IS AFTER
YOU'VE SLICED IT?

Madeleine says AFTER
YOU'VE SLICED IT AND PEELED IT.
AND THEN YOU PUT LIKE ABOUT
A TABLESPOON OF SALT OVER IT,
MIX IT AROUND AND LEAVE IT
SOMEWHERE IN A SINK IN YOUR
COLANDER, AND LET ALL THE
JUICES RUN OUT AND AFTER A
HALF HOUR OR AN HOUR YOU
RINSE IT AGAIN WITH THE
WATER AND THEN THE PROBLEM
IS IT GETS SOAKED UP AND YOU
DON'T WANT THAT SO ULF TO
CAREFULLY DRY IT.

Maureen says YOU DRY
EGGPLANT?

Madeleine says YEAH,
YOU --

Maureen says YOU FOOT IN THAT
PILLOW CASE?

Madeleine says YEAH,
WHO WANTS TO DO THAT, RIGHT?
SO THAT'S YOU MIGHT WANT TO
BUY THE OTHER KINDS OF
EGGPLANT BECAUSE THEY HAVE
LESS BITTERNESS THAN THE
STANDARD EGGPLANT THAT MOST
OF US KNOW.
AND ACTUALLY, EVEN THE
STANDARD ONE DOESN'T ALWAYS
NEED THE SALT TECHNIQUE.
AND SO -- AND I RECOMMEND
THAT THE MOST WONDERFUL
THING TO DO WITH EGGPLANT IS
TO GRILL IT.

Maureen says YEAH, ON THE
BARBECUE.

Madeleine says ON THE
BASH CUTE.
AND ALL YOU NEED TO DO IS
BASTE IT WITH A LITTLE OLIVE
OIL AND YOU CAN HAVE IT AS
THICK AS YOU WANT OR AS THIN
AS YOU WANT.
AND THEN I LIKE IT AT ROOM
TEMPERATURE, AND I'LL PUT
SOME HERBS ON IT AND MAYBE A
LITTLE BALSAMIC VINEGAR AND
A LITTLE MORE OIL AND WE EAT
THAT AS A SALAD MOST
EVENINGS, OR I TOOK IT INTO
A SAND WHICH WITH SOME
ARUGULA.
YUM!
I'M GETTING HUNGRY.

Maureen says THAT'S WHY THE
BIG GLOBE KIND WORKED WELL
ON THE GRILL BECAUSE YOU
HAVE THE LARGE SLICES.
DO THE OTHER KIND DO ALL
RIGHT?

Madeleine says YES, NO, YOU'RE RIGHT,
IT'S A PROBLEM.
SO THEN WITH THOSE OTHER ONE
SAID, I WOULD SIMPLY CUT
THEM IN HALF.
AND THE ORIENTAL ONES, THE
JAPANESE EGGPLANT HAVE A
VERY THIN SKIN THAT'S VERY
EDIBLE.
SO I WOULD CUT THOSE ONES
LENGTHWISE IN HALF AND BASTE
BOTH SIDES AND EAT IT SKIN
AND ALL.

Maureen says OKAY.

Madeleine says YEAH.

Maureen says ALL RIGHT, THERE
YOU GO.
THAT'S THE LOWDOWN ON
EGGPLANT.
WE'LL STAY IN OSHAWA AND GO
TO STEVE.
HELLO STEVE.

The Caller says HI.
THANKS A LOT FOR TAKING MY
CALL.
WHAT GREAT SHOW.

Maureen says THANKS.

The Caller says A FEW YEARS AGO
MY NATUROPATH TOLD ME TO EAT
LOTS OF OKRA.
THE FIRST PART OF MY
QUESTION IS THIS says WHY IS IT
GOOD FOR YOU AND HOW DO YOU
COOK OKRA.
SECONDLY FOR MY BREAKFAST
EVERY MORNING I HAVE TWO
BANANAS IN A BLENDER WITH 12
OUNCES OF ORANGE JUICE.
IS IT SAFE?

Madeleine says SOUNDS
SAFE TO ME.
WHAT WAS YOUR CONCERN ABOUT
BANANAS AND ORANGE JUICE?

The caller says WELL, SOMEONE TOLD ME
IT'S TOO MUCH POTASSIUM.
AND THEY WEREN'T A DOCTOR,
EITHER.

Madeleine says YEAH.
THERE'S A LOT OF POTASSIUM
IN THAT MORNING WAKE-UP
DRINK BUT I THINK WOW, IS
THAT EVER A FANTASTIC WAY TO
BE STARTING OFF YOUR DAY AND
GETTING THREE TO FOUR
SERVINGS OF FRUITS AND
VEGETABLES RIGHT BANG, THEN
AND THERE!
I THINK IT'S GREAT BREAKFAST,
PERSONALLY.
AND THE FIRST QUESTION --

Maureen says OKRA.

Madeleine says OKRA AND
IT'S ONE OF MY FAVOURITE
VEGETABLES, TOO, BUT I HAVE
TO SAY THAT I'VE NOT HEARD
OF IT HAVING REMARKABLE
HEALTH PROPERTIES.
SO YOUR NATUROPATH KNOW
SOMETHING THAT I DEFINITELY
DON'T.
BUT IT IS A GREAT VEGETABLE
THAT SUPPLIES FIBRE AND
SUPPLIES FOLATE, BOTH
IMPORTANT TO US.
AND I LIKE TO COOK IT WHOLE,
BECAUSE THE THING THAT
SUPREME A ROB WITH OKRA IS
THAT IT IS A BIT SLIMY.
IT IS WHAT'S USED IN GUMBO.
IT'S A THICKENER.
AND SO IF YOU COOK IT WHOLE,
AND IT'S STILL SLIGHTLY
CRUNCHY, I THINK IT'S
REMINISCENT SLIGHTLY OF
ASPARAGUS.

Maureen says DO YOU PUT
ANYTHING IN WITH IT WHEN YOU
COOK IT?

Madeleine says NO, I
WOULD JUST STEAM THEM WHOLE
AND THEN I MIGHT WHILE THEY
WERE STILL WARM PUT A
VINAIGRETTE ON THEM AND
SERVE THEM THAT WAY AS AN
APPETIZER OR AS A SIDE DISH
BUT I ALSO LIKE TO MAKE A
CURRY WITH THEM AND IN
INDIAN FOOD, OKRA STARS AND
THAT'S FANTASTIC.

Maureen says YOU MENTIONED
ASPARAGUS WHICH IS MY
FAVOURITE VEGETABLE THIS
TIME YEAR.
SO CAN YOU PULL YOURS
OVER --

Madeleine picks up an asparagus and says YEAH,
AID NICE BIG BUNCH AND THE
QUINTESSENTIAL QUESTION WITH
ASPARAGUS IS SHOULD YOU BUY
THEM THIN OR THICK.

Maureen says THIN OR THICK.

Madeleine says OKAY AND
THE ANSWER TO THAT IS DUE DO
AS YOU PLEASE JUST TRY TO
GET THEM ALL THE SAME SIZE.
AND THOSE NASTY PRODUCE
MANAGERS WHO PUT A BIG THICK
ONE IN WITH ALL THE THIN,
YOU DON'T WANT THAT BECAUSE
THEY WON'T COOK ALL AT THE
SAME TIME.

Maureen says I SEE, YOU DON'T
WANT VARIETY --

Maureen says YOU WANT
SAMENESS.
YOU WANT THEM TO BE
CONSISTENT IN THEIR SIZE
THEN IT'S JUST REALLY A
MATTER OF TASTE.
NOW ANOTHER QUESTION IS
SHOULD YOU PEEL THEM OR NOT?

Maureen says PEEL THEM?!

Maureen says YES!
BELIEVE IT OR NOT, AND IN
FRENCH CUISINE --

Maureen says NO.

Madeleine says YEAH,
THEY PEEL AWAY, BECAUSE
THAT'S CONSIDERED ROUGH.
I NEVER DO THAT UNLESS, YOU
KNOW, I'VE GOT A FRENCH CHEF
LOOKING ME OVER.

Maureen says LIFE'S TOO
SHORT.

Madeleine says AND THEN
A LOT OF PEOPLE WANT TO KNOW
WHAT DO YOU DO ABOUT THE
ENDS?
SURE YOU COULD JUST KNOCK IT
OFF BUT I LIKE TO DO IT THAT
WAY.

Maureen says SOMEONE TOLD ME
THAT THAT'S WHERE YOU SHOULD
BREAK THEM BECAUSE THEN
YOU'LL KNOW --

Madeleine says THE
NATURAL POINT OF WHERE THEY
START --

Maureen says THEY START
GETTING WOODY.

Madeleine says AND I
TOTALLY AGREE WITH THAT.
AND IT LOOKS NICE.
AND HOW I HAVE BEEN COOKING
MY ASPARAGUS RECENTLY, AND A
LOT OF PEOPLE LOVE THIS, IS
YOU PUT THE OVEN ON AT 400 degrees,
AND YOU CLEAN UP YOUR
ASPARAGUS, AND MAYBE CUT
THEM OR LEAVE THEM WHOLE.
YOU PUT SOME OLIVE OIL,
MAYBE A TABLESPOON, MAYBE
SOME MORE, IF YOU FEEL LIKE
GETTING WILD, PUT SOME SALT
AND PEPPER, AND ROAST THEM
IN THE OVEN THAT WAY AND IT
JUST BRINGS OUT ALL THE
FLAVOUR.
YOU DON'T LOSE OUT ON ANY OF
THE JUICE, AND IT ONLY TAKES
FIVE TO TEN MINUTES.

Maureen says THAT'S LOWER FAT,
TOO, THAN WHAT MY HUSBAND
LIKES --

MADELEINE says HOLLANDAISE.

Maureen says YEAH, OR CHEESE.
A LITTLE BALSAMIC VINEGAR ON
THEM AS WELL.

Madeleine says YES,
FANTASTIC!
AND I JUST LOVE ASPARAGUS
AND I LOVE THEM WITH ASIAN
SEASONINGS, AND I LOVE TO
MAKE A JAPANESE DRESSING
WITH SOME SOYA SAUCE AND
SOME SUGAR AND SOME RICE
VINEGAR AND A LITTLE SESAME
OIL.

Maureen says NOW HOW WOULD
YOU KEEP THAT IN THE FRIDGE
IF YOU'RE NOT GOING TO USE
IT THAT NIGHT?

Madeleine says WELL,
THE BEST WAY TO KEEP THEM IS
THEY DO LIKE WATER ON THEIR
BOTTOMS.
SO I WOULD FILL -- HAVE
EITHER A GLASS JAR OR A
YOGURT CONTAINER AND PUT
THESE IN WATER AND PUT THEM
IN MY FRIDGE LIKE THAT.
AND DON'T STORE THEM AT ROOM
TEMPERATURE, BECAUSE YOU'RE
GOING TO LOSE THE VITAMIN C.
ABOUT HALF OF IT IN ONE DAY.
YEAH, THAT FAST!
AND SO REALLY THERE IS A
GOOD REASON WHY WE
REFRIGERATE A LOT OF FRUITS
AND VEGETABLES, AND IT
MAINTAINS A LOT OF THEIR
NUTRIENTS.

Maureen says YOU DON'T WANT
TO KEEP IT TOO LONG.
IT GETS A LITTLE MUSHY
AFTER --

Madeleine says YEAH.
NOW THIS IS ONE OF THOSE
VEGGIES THAT YOU NEED TO EAT
IT IN A DAY OR TWO, BUT I
HAVE STORED THEM IN MY
FRIDGE SUCCESSFULLY FOR UP
TO FIVE DAYS AND BEEN
PLEASED.

Maureen says OKAY.

Madeleine says BUT
TALKING ABOUT VEGETABLES
THAT HAVE GOT TO BE EATEN AS
QUICKLY AS POSSIBLE, WHAT
ABOUT THESE GUYS.

Maureen picks up a bunch of fiddleheads and says FIDDLEHEADS.
DID YOU GO PICK THOSE?

Madeleine says I WAS
OUT IN THE FIELDS OF NEW
BRUNSWICK THIS MORNING, AND
THEN MY SHUTTLE AIRPLANE
BROUGHT ME IN.
(LAUGHING)
AREN'T THEY GREAT?

Maureen says YEAH.

Madeleine says AND YOU
KNOW, THESE ARE CONSIDER
LIKE THE QUINTESSENTIAL
CANADIAN VEGETABLE.
BUT DO YOU THINK MOST
CANADIANS HAVE EATEN IT?

Maureen says I DON'T KNOW
THAT I EVER HAD -- MAYBE AT
A RESTAURANT OUT EAST.

Madeleine says YEAH,
YEAH.
AND SO THEY GROW MOSTLY OUT
EAST.
THEY ALSO GROW OUT WEST.
A LOT OF PEOPLE THINK THAT
IT'D BE GREAT FUN TO GO IN
THE FOREST AND PICK THEIR
OWN FIDDLEHEADS.
I DON'T RECOMMEND THAT
BECAUSE ALL FERNS COME UP,
START GROWING UP LIKE THIS.
BUT IT'S ONLY THE OSTRICH
FERN THAT IS EDIBLE, AND
NON-TOXIC.
THE REST OF THEM ARE CARCINOGENIC.
SO YOU DON'T REALLY WANT TO
EAT THEM.

Maureen says OH, NO.

Madeleine says YEAH,
YOU WANT TO KNOW WHO YOU'RE
PICKING.
AND NOW I WAS OUT IN NEW
BRUNSWICK ACTUALLY LAST FALL,
AND I WAS TOLD BY SOMEBODY
WHO EATS A LOT OF THEM THERE
THAT WHAT SHE DOES IS SHE
THROWS THEM ALL INTO HER
DRIER -- NOT HER DRIER, HER
WASHING MACHINE BEFORE SHE
PUTS THE WATER IN, AND SHE
PUTS IT THROUGH THE SPIN
CYCLE, AND IT GETS RID OF
ALL OF THIS BROWN CASING.

Maureen says IT DOES.

Madeleine says YOU'D
THINK IT WOULD MACERATE
THEM, RIGHT?

Maureen says WHAT DOES IT DO
TO THE NEXT LOAD OF LAUNDRY
THOUGH?

Madeleine says CREATIVE
THINGS.

Maureen says YEAH.

Madeleine says BUT THE
BROWN CASING, I'VE ALSO
HEARD THAT THE PILLOWCASE
TECHNIQUE WORKS, OR JUST PUT
THEM IN A BROWN PAPER BAG
AND SHAKE THEM BUT THAT
BROWN CASING IS BITTER.

Maureen says AND YOU COOK
THEM HOW?

Madeleine says AND YOU
CAN STEAM THEM.
I WOULD STEAM THEM BECAUSE
THEY'RE DELICATE, BUT YOU
COULD BOIL THEM, AND YOU
COULD ALSO PUT THEM IN AN
OMELETTE, YOU COULD PUT THEM
IN A FRITTATA.
THEY HAVE KIND OF AN EARTHY
FLAVOUR SO THEY MARRY WELL
WITH MUSHROOMS.

Maureen says OKAY, GREAT.
TO DARLENE IN WATERDOWN.
HELLO DARLENE.

The Caller says HI MAUREEN AND
MADELEINE.
THANK YOU FOR TAKING MY
CALL.
I'VE ENJOYED YOUR SHOW,
LEARNED A LOT ALREADY.
MY QUESTION HAS TO DO WITH
STORING VEGETABLES.
I THINK I UNDERSTAND WHY MY
GREEN onions ARE GOING SLIMY
IN THE MIDDLE, BECAUSE I
DON'T TAKE THE ELASTICS OFF.
I'VE LEARNED THAT TODAY
ALREADY FROM MADELEINE.
WHAT I HAVE A PROBLEM WITH
IS BUTTON MUSHROOMS AND ALSO
BEAN SPROUTS.
I HAVE AN AWFUL TIME KEEPING
THEM FROM GOING SLIMY.
LIKE, I ONLY HAVE THEM IN A
FRIDGE FOR A DAY OR TWO AND
THEY'RE ALREADY SLIMY.

MADELEINE says DEFINITELY.
AND WHAT ARE YOU PUTTING
YOUR BUTTON MUSHROOMS IN?

The caller says MY MUSHROOMS, I WAS JUST
LEAVING THEM IN THE BAG I
BOUGHT THEM IN AND RIPPING
IT OPEN.
SO THEY'RE BASICALLY LAYING
ON THE PLASTIC BAG BUT OPEN.

Madeleine says MAUREEN
CAN TELL YOU THE ANSWER.

Maureen says YOU NEED A PAPER
BAG FOR YOUR MUSHROOMS.

Madeleine says AND A
PAPER BAG FOR YOUR BEAN
SPROUTS.
AND I WANT TO SEE MORE PAPER
BAGS IN THE GROCERY STORES.

Maureen says YOU HAVE TO LOOK
FOR THEM.
DO YOU KNOW, THEY'RE THERE
IN MY GROCERY STORE BUT WAY
UNDER THE SHELF.

Madeleine says YEAH,
YOU HAVE TO FIGHT FOR THEM
SO IN MY HOUSE I'VE GOT --

Maureen says EXTRA PAPER
BAGS?

Madeleine says WELL,
AND L.C.B.O. BAGS THE.
HAVE TO KEEP DRINKING TO
KEEP MY VEGETABLES.
(LAUGHING)

Maureen says PUT THEM IN A
PAPER BAG.
SAME WITH BEAN SPROUTS.

Madeleine says BEAN
SPROUTS THOUGH, I'M SORRY TO
SAY EVEN WITH THE PAPER BAG
THEY'RE GOING TO -- THEY
ONLY LAST FOR TWO OR THREE
DAYS MAX.

Maureen says WOULD YOU WASH
THEM FIRST?

Madeleine says NO, I WOULDN'T.
NO, YOU DON'T WANT TO GET
THEM ANY WETTER THAN THEY
ALREADY ARE.
AND THE MUSHROOMS THE SAME.
I WOULDN'T WASH THEM.
AND WHEN YOU WASH YOUR
MUSHROOMS, I WOULD ACTUALLY
SUGGEST YOU DON'T IMMERSE
THEM IN WATER BUT YOU WIPE
THEM WITH A TOWEL.
AND YOU'LL PROBABLY REMEMBER
ME TELLING IT YOU THAT
MUSHROOMS GROW IN A
MAN-MADE-TYPE SOIL THAT IS
ACTUALLY STERILE.
SO IT'S CLEAN DIRT.
MRZ IT'S CLEAN DIRT TO EAT.

Madeleine says YES.
YEAH, SO I WOULDN'T WORRY
ABOUT A LITTLE BIT OF THAT
IN MY STUFF.
BUT I TAKE USUALLY A WET
PAPER TOWEL, JUST SLIGHTLY
DAMP AND I BRUSH EACH ONE.

Maureen says IS THERE
ANYTHING WRONG WITH TAKING
SLIGHTLY SLIMY BUTTON
MUSHROOMS AND PUTTING THEM
IN YOUR SPAGHETTI SAUCE?

Madeleine says AN OLD
MUSHROOM IS A GOOD MUSHROOM
BUT NOT A SLIMY MUSHROOM.
NO, SLIMY, I THINK YOU'RE
GOING TO HAVE A TEXTURAL
PROBLEM.
IT MIGHT GET A LITTLE TOO
SLIPPE.

Maureen says SO DRIED IS
BETTER.

Madeleine says YEAH AND
IF YOU KEEP THEM IN A PAPER
BAG, AND THOSE SCHMIDT A
TACKY MUSHROOMS THAT I JUST
ADORE -- SHIITAKE MUSHROOMS
I ADORE, AND THEY COST A LOT
OF MONEY, I LEFT THEM IN A
PAPER BAG FOR A FEW WEEKS
AND THEY DRIED BUT THEN I
PUT THEM IN WARM WATER AND
THEY REJURVE NATURE AND I
HAD PUT THEM IN A STEW AND
THEY WERE AMAZING.

Maureen says THANK YOU
DARLENE.
AN E-MAIL FROM LAURIE FROM
LONDON.
“HOW DO YOU PICK A GOOD
ARTICHOKE AND WHEN DO YOU
STORE THEM?
WHEN IS THE ARTICHOKE BEST
TIME OF YEAR?”

Madeleine says THE
ARTICHOKE HAS TWO SEASONS,
SPRING AND FALL.
AND THE FALL ONES GET KIND
OF -- IT'S NIPPY IN THE FALL
AND SO THEY GET A BIT BY
THE -- BIT BY THE FROST
SLIGHTLY AND HAVE A MORE
GOLDEN COLOUR TO THEM, AND
SOME CONNOISSEURS FEEL THAT
THE FALL ONES ARE BETTER
THAN THE SPRING, BUT I DON'T
THINK IT MATTERS.
HOW DO YOU TELL A GOOD ONE
FROM A BAD ONE?
YOU WANT IT TO BE PERKY, YOU
WANT IT TO BE CRISP, AND YOU
DON'T WANT ANY BROWN SPOTS.
AND THE BROWN SPOTS IS THE
TOUGH THING.
MOST OF THE ONES THAT YOU
SEE IN THE STORE HAVE QUITE
A LOT OF BROWN, SO TRY TO
GET THE ONE WITH THE LEAST
BROWN.
AND WHEN YOU PREPARE
ARTICHOKE, ALWAYS HAVE
TONNES OF LEMON JUICE ON
HAND BECAUSE THEY BROWN AS
SOON AS YOU START FIDDLING
WITH THEM.
AS SOON AS YOU TAKE AWAY ANY
OF THEIR SKIN.
AND THE STALK OF THE
ARTICHOKE IS VERY EDIBLE AND
VERY DELICIOUS, BUT A LOT OF
PEOPLE DON'T LIKE THE VERY
COARSE TIP SO THEY CUT THAT
OFF AND SQUEEZE SOME LEMON
JUICE ON IT AND IF YOU'RE
PREPARING SMALL ARTICHOKES
TO PUT THEM INTO A STIR FRY
OR AN OMELETTE, HAVE A BIG
BOWL OF WATER, AND PUT A
COUPLE OF LEMONS IN IT AND
LEMON JUICE, AND THAT'S
ACIDULATED WATER FULL.
DON'T HAVE LEMONS, VINEGAR
WORKS FINE AND STORE YOUR
PREPARED ARTICHOKES IN THAT
WATER SO THAT THEY DON'T
TURN BROWN.
BECAUSE THEY GET VERY
BITTER.

Maureen says HOW DO YOU STORE
THE WHOLE THING?

Madeleine says YOU JUST
THROW THEM ALL INTO THIS
BOWL FULL OF WATER AND THEN
WHEN YOU'RE READY TO START
COOKING, YOU DUANE DRAIN,
DRY IT NICELY WITH PAPER
TOWELS, IF YOU CAN BE
BOTHERED, AND THEN COOK YOUR
ARTICHOKES.
BUT IF YOU -- LET'S SAY
YOU'VE GOT ABOUT TEN LITTLE
ONES, OFTEN A RECIPE WILL
CALL FOR THAT.
NOT MANY PEOPLE WILL BE
BOTHERED TO DO IT.

Maureen says WELL, THERE'S
PEOPLE.

Madeleine says YEAH.
BUT AND SO YOU DON'T WANT TO
LEAVE THEM ON THE COUNTER
WHEN THEY'VE ALL BEEN CUT
BECAUSE THEY'LL GET VERY
BITTER AND VERY BROWN.

Maureen says WOULD YOU BUY
THEM THE DAY BEFORE OR --

Madeleine says ACTUALLY
THEY STORE VERY NICELY IN
YOUR REFRIGERATOR.
PAPER BAG, AND YOU KNOW,
MAYBE THREE, FOUR DAYS.
BUT MOST PEOPLE, YOU KNOW,
AN ARTICHOKE IS GREAT THING
IT DOESN'T HAVE TO BE A
FUSSY THING.
BUY ONE OF THE BIG ONES.
BUY TWO FOR DINNER, FOR YOU
AND YOUR HUSBAND AND MORE
FOR YOUR CHILDREN AND JUST
CUT OFF A LITTLE FROM THE
BOTTOM AND THEN THE TIP OF
AN ARTICHOKE, WHERE IT CAN
BE QUITE THORNY, CUT OFF
ABOUT AN INCH OF IT AND JUST
PUT THEM IN A STEAMER OR
BOILING WATER FOR -- THEY
TAKE ABOUT 30 MINUTES UNTIL
THEY'RE TENDER.
AND THEN HAVE A NICE LONG
EVENING OF DIPPING THE STEM
ENDS INTO EITHER BUTTER, IF
YOU'RE FEELING RECKLESS, OR
SOME ROASTED RED PEPPERS,
PUREED WITH A LITTLE BIT OF
YOGURT AND SOME SPICES.
DIP THEM IN AND THEN GET
DOWN TO THE HEART, CUT AWAY
THE CHOKE, IT'S A
DELICIOUS -- IT'S BETTER
THAN LOBSTER, I THINK.

Maureen says OR BUY THEM IN A
JAR WHERE YOU JUST UNSCREW
THE CAP --

Madeleine says BUT YOU
KNOW THE TRICKY THING ABOUT
ARTICHOKES IS THEY HAVE AN
INGREDIENT IN THEM THAT
AFFECTS THE WAY THAT YOU
TASTE THINGS.
AND DON'T BUY REALLY
EXPENSIVE WINE WHEN YOU'RE
EATING ARTICHOKES BECAUSE --

Maureen says BECAUSE YOU
WON'T TASTE IT.

Madeleine says YOU
WON'T TASTE IT.

Maureen says SO IF YOU HAVE A
BOTTLE OF BAD WINE --

Madeleine says GO FOR IT.

Maureen says GET RID OF IT
WHEN SERVING ARTICHOKES.
MAUREEN IS IN WARSAW, HI
MAUREEN.

The Caller says HI LADIES.
WE EAT A LOT OF CORN ON THE
COULD BE IN THE SUMMER WHEN
IT'S RIPE AND SHOULD I ADD
SALT TO THE WATER AND WHAT'S
THE BEST WAY TO STORE IT?
IN THE FRIDGE OR AT ROOM
TEMPERATURE.

Maureen says GOOD QUESTION.
I LOVE SWEET CORN.
LOVE IT.

Madeleine says SO DO I.
MY VERY FAVOURITE AND WHEN
YOU'RE PICKING CORN YOU
SHOULD ACTUALLY HAVE A
COOLER RIGHT BESIDE THERE.
OR IF YOU'RE OUT ON THE
HIGHWAY AND YOU SEE A CORN
STAND YOU KNOW YOU'RE GOING
TO BUY CORN THAT DAY, BRING
YOUR COOLER.
BECAUSE THE BAD THING ABOUT
CORN IS THAT THE STARCHES,
AS SOON AS IT HAS BEEN
PICKED, THE SUGARS TURN TO
STARCHES AND YOU START
LOSING TIME.
AND SO YOU WANT TO KEEP IT
COLD.
AND THAT'S WHY -- THEY HAVE
DEVELOPED SWEETER VARIETIES
AND IT'S A GOOD IT IDEA TO
ASK WHEN YOU'RE BUY PHYSICAL
THIS IS A SUPER SWEET OR
JUST A PEACHES AND CREAM.
AND THEN --

Maureen says SO INTO THE
FRIDGE WHEN YOU GET HOME.

Madeleine says YEAH,
INTO THE FRIDGE AND DO NOT
BUY -- I WOULDN'T BUY FROM A
STAND IN THE BRIGHT SUN IF
THEY'D BEEN SELLING CORN
THERE ALL DAY IN THE BRIGHT SUN.
I MIGHT THINK TWICE.
BUT IF I REALLY HAD TO HAVE
CORN, I'D STILL DO IT BUT IT
WON'T BE AS GOOD.
AND THE BEST STUFF IS KEPT
IN THE SHADE AND IS COOL.

Maureen says OKAY.
WOULD YOU PUT SALT IN THE
WATER --

Madeleine says NO, I
WOULDN'T PUT SALT IN THE
WATER BECAUSE IT TOUGHENS
THE COLONELS.
BUT I WOULD DEFINITELY PULL
OUT THE SALT SHAKER WHEN I'M
ENJOYING IT.
THAT'S HOW I LIKE IT JUST A
LITTLE BITTER AND SALT.

Maureen says AND I EVEN HAVE
THE LIGHT MARGARINE ON IT.

Madeleine says OH,
YOU'RE SO GOOD.

Maureen says YEAH.

Madeleine says YOU'RE
SO GOOD.

Maureen says JOE IS IN
MISSISSAUGA.
HI JOE.

The Caller says GOOD AFTERNOON.
I HAVE A CULL COUPLE OF
QUESTIONS ABOUT YELLOW
TOMATOES.
YOU'RE STARTING TO SEE MORE
AND MORE OF THEM IN GROCERY
STORES, THE YELLOW ONES, AND
I JUST WANTED TO SHOW -- I
HAVE FEW QUESTIONS BUT ONE
OF THEM IS THERE SOMETHING
SPECIAL YOU SHOULD LOOK FOR
WHEN THEY'RE RIPE, HOW SWEET
THEY SHOULD?
I'VE NOTICED EVEN GARDENING
CENTRES ARE STARTING TO
CARRY YELLOW TOMATOES AS
WELL.
AND ARE THESE -- ARE THEY
NEW HYBRIDS OR THE ORIGINAL
YELLOW TOMATOES?
I UNDERSTAND ORIGINALLY
TOMATOES WERE YELLOW AND I
GUESS THE RED BECAME
POPULAR.
I'M JUST TRYING TO FIND OUT
SOME MORE INFORMATION ON THE
YELLOW --

Madeleine says I'M
LEARNING NEW THINGS, THEY
MIGHT HAVE ORIGINALLY BEEN
YELLOW.
I HADN'T HEARD THAT BEFORE.
I THINK WHEN YOU'RE PICKING
A YELLOW TOMATO, IT'S QUITE
THE SAME AS A RED ONE.
YOU'RE LOOKING FOR FULL
YELLOW COLOUR, VERY LITTLE
GREEN, AND YOU DON'T EVER
WANT TO STORE YOUR TOMATOES
IN THE REFRIGERATOR UNTIL
THEY'RE TOTALLY RIPE BECAUSE
TOMATOES ARE ACTUALLY A
FRUIT AND THEY NEED TO RIPEN
AT ROOM TEMPERATURE AND THEY
TASTE BETTER AT ROOM
TEMPERATURE.
THE BIG DEAL ABOUT YELLOW
TOMATOES IS THAT THEY HAVE
LESS ACIDITY THAN THE RED
TOMATOES AND THAT'S WHY
PEOPLE ARE BUYING THEM.
BUT I PERSONALLY FIND THAT
THEY'RE NOT SWEET ENOUGH,
THEY DON'T HAVE THE SAME
FLAVOUR KICK THAT A RED ONE
DOES BUT THERE MAY BE
VARIETIES I'VE MISSED OUT ON.

Maureen says YOU GO TO YOUR
GROCERY STORE SCOMPUF YOUR
HOTHOUSE AND VINE RIPENED --

Madeleine says CLUSTER TOMATOES.

Maureen says VERY EXPENSIVE
USUALLY BUT THEY LOOK GOOD.

Madeleine says THEY DO.

Maureen says AND WHAT ELSE?

Madeleine says THE
GRAPE TOMATOES?
THEY'RE GREAT.
I LOVE THOSE.
THEY LOOK LIKE CHERRIES BUT
THEY'RE SHAPED MORE LIKE
GRAPES THAN A CHERRY.

Maureen says HMM ALMOST LIKE
A PLUM TOMATO.

Madeleine says YEAH AND
I FIND THE SUGAR CONTENT IS
VERY HIGH.
AND ACTUALLY I WOULD SUGGEST
THAT DURING THE DEEP DARK
WINTER MONTHS OF CANADA,
WHEN WE ARE ALWAYS DESPERATE
FOR A GOOD TOMATO AND CAN'T
FIND ONE, TURN TO CHERRY AND
GRAPE TOMATOES AND DON'T
EVEN BOTHER WITH THE REST OF
THE LOT.
BECAUSE YOU'RE JUST GOING TO
BE DISAPPOINTED.
I'VE BOUGHT THOSE CLUSTER
TOMATOES AND THEY'VE BEEN
BEAUTIFUL, THEY'VE BEEN RED,
THEY'VE BEEN RIPE AND THEY
HAVE NO TASTE.

Maureen says YEAH.

Madeleine says SO IN
THE MEANTIME ONTARIO
HOTHOUSE TOMATOES ARE
DEVELOPING A WORLDWIDE
REPUTATION AS BEING
SOMETHING SPECIAL.

She picks up a large tomato and says
AND NOW WE'RE GOING TO FIND
MORE AND MORE OF THEM.
AND I WOULD RECOMMEND BUYING IT.
THIS IS A PLUM TOMATO.
THIS IS THE TYPE OF TOMATO
THAT YOU WOULD USE IN
SAUCES.
AND IT HAS A RICHER FLAVOUR.
AND THE SAUCE WILL TASTE
THAT MUCH BETTER, AND I HAVE
A FEELING YOU WOULDN'T BE
BOTHERED TO DO THIS, BUT IF
YOU TAKE OFF THE SKINS AND
YOU DO SQUEEZE OUT THE SEEDS
YOU'LL BE SHOCKED AT HOW
DIFFERENT A HOMEMADE SAUCE
TASTES.

Maureen says I WAS DOING AN
EAST INDIAN RECIPE THE OTHER
DAY THAT CALLED FOR TAKING
THE SKIN OFF, AND IT'S VERY
EASY TO TAKE THE SKIN OFF.

Madeleine says IT'S NOT HARD.
AND THE GREAT TRICK IS THAT
YOU CAN SIMPLY, YOU KNOW DO,
AN X MARK WITH YOUR KNIFE,
PLOP THEM INTO BOILING WATER,
YOU KNOW, 60 SECONDS LATER,
BRING THEM OUT, TAKE OFF,
AND THEN WHAT I DO IS I JUST
CUT THEM IN HALF AND I
SQUEEZE THEM LIKE A LEMON
AND THE SEEDS COME OUT.
OUR TAKE MY FINGER AND JUST
PULL THEM OUT.
BUT THE OTHER THING THAT
PEOPLE DON'T KNOW IS THEY
CAN FREEZE A TOMATO JUST
LIKE THIS.

Maureen says YOU DON'T HAVE
TO BOIL IT OR CAN IT OR
ANYTHING.

Madeleine says NOTHING!
AND IT'S QUITE EASY TO PEEL
BECAUSE YOU THEN TAKE THE
FROZEN TOMATO AND PUT IT
UNDER HOT RUNNING WATER AND
THE PEEL JUST SLIPS OFF.
THE SKIN DOES.

Maureen says BANANA QUESTION
FROM TARA IN TORONTO.
SHOULD BANANAS BE KEPT IN
THE FRIDGE OR ON THE
COUNTER.

Madeleine says BANANAS
WANT TO BE ON THE COUNTER
UNTIL THEY'RE TOTALLY RIPE.
AND YOU WILL INTERRUPT THE
RIPENING IF YOU PUT THEM IN
THE FRIDGE AND THEY'LL HAVE
THAT BROWN KIND OF GREYISH
CAST TO THEM ON THE OUTSIDE.
AND IT WON'T TASTE LIKE YOU
WANT IT TO TASTE.
BUT AS SOON AS IT'S RIPE,
PUT IT IN THE FRIDGE OR THE
FREEZER.

Maureen says YEAH, I FREEZE
MY BANANAS.

Madeleine says YEAH, SKIN AND ALL.

Maureen says DO THEY WANT TO
BE HANGING ON THOSE LITTLE
HOOK THINGS?

Madeleine says I THINK
THOSE HOOK THINGS ARE COOL,
BUT I DON'T KNOW IF IT'S --

Maureen says DOESN'T MATTER.

Madeleine says IT'S A
LITTLE GIMMICKY.
THE CONCEPT WITH THAT IS
THAT BANANAS EMIT A LOT OF
ETHYLENE GAS, WHICH IS A
NORMAL THING THAT HAPPENS
DURING RIPENING.
AND YOU CAN ACTUALLY TAKE A
BANANA AND PUT IT IN A PAPER
BAG WITH AN AVOCADO THAT'S
NOT RIPE AND IT WILL SPEED
UP THE RIPENING OF AN
AVOCADO OR A MANGO.

Maureen says BUT NOT A MELON.

Madeleine says BUT NOT
A MELON.
NOT A MELON.
BECAUSE THERE ARE CERTAIN
FRUITS THAT DO NOT RIPEN
AFTER THEY'RE PICKED.
AND PEACHES ARE ONE OF THEM
AND WE'RE COMING UP TO PEACH
SEASON.
AND PEOPLE THINK THAT, YOU
KNOW, YOU CAN BUY THOSE HARD
PEACHES AND LEAVE THEM ON
THE COUNTER, AND THAT
THEY'RE GOING TO TASTE
GREAT.
NO.
YOU NEED TO BUY A PEACH
FULLY RIPE.

Maureen says OKAY.
LET'S GO TO LANA IN
EAGANVILLE.
HI LANA.

The Caller says HI.
I'M ENJOYING YOUR SHOW
IMMENSELY.
IT'S FANTASTIC.

Maureen says THANKS.

The Caller says I JUST WANT TO
KNOW ABOUT HOW DO YOU CHOOSE
A GOOD STAR FRUIT AND HOW
LONG DO THEY LAST IN THE
REFRIGERATOR?
AND HOW DO YOU STORE THEM?
AND ARE THERE ANY SPECIFIC
RECIPES FOR THIS FRUIT?

Madeleine says WOW!
YOU DON'T FIND STAR FRUIT
LOVERS VERY OFTEN.
I'M VERY AMAZED!
THAT'S GREAT.
A RIPE STAR FRUIT WILL HAVE
BROWN ALONG THE RIDGES, AND
IT HAS THOSE FIVE RIDGES.
CONSUMERS OFTEN DON'T KNOW
WHAT A STAR FRUIT LOOKS LIKE
UNTIL IT'S BEEN CUT
CROSSWISE AND THEN YOU SEE
THE STAR PATTERN.
BUT YOU WANT BROWN RIDGES
AND FULL YELLOW, DEEP
COLOUR.
NO GREEN.
AND SO THAT'S HOW YOU FIND A
RIPE ONE.
WHAT DO YOU DO WITH IT?
WELL, YOU KNOW, MOST CHEFS
IN TORONTO, IT'S THE
FAVOURITE GARNISH THESE DAYS
IN THE FANCY PLACES.
I DON'T HAVE A LOT OF
RECIPES FOR THEM.
I PUT THEM ON TOP OF A
CHEESECAKE.
I WOULD GARNISH -- I'D PUT
THEM INTO ANY FRUIT SALAD.
BUT I LIKE TO JUST EAT THEM
AS THEY ARE.

Maureen says JUST RAW?

Madeleine says YEAH,
JUST RAW, AND I JUST TAKE
OFF THE BROWN ON THE EDGES,
BUT YOU DON'T NEED TO PEEL
THEM, AND I JUST SLICE THEM
UP AND I SERVE THEM TO MY
FAMILY THAT WAY.

Maureen says ARE THEY A FRUIT
THAT RIPENS AFTER YOU PICK
THEM?

Madeleine says YET.
YES, SO YOU CAN BUY IT
UNDER-RIPE AND YOU CAN WAIT
FOR IT TO GO BROWN ALONG THE
RIDGES.
AND I HAVE A VERY MARTHA
STEWART TYPE OF TIP FOR YOU.

Maureen says OKAY.

Madeleine says WHICH IS
WHEN THEY'RE IN SEASON,
WHICH IS USUALLY AROUND THE
SPRING, EARLY SPRING, NOT
NOW, BUY THEM AND WAIT FOR
THEM TO RIPEN, THEN CUT THEM
INTO STARS, PUT THEM ON A
BAKING TRAY, PUT THEM INTO
YOUR FREEZER, FLASH FREEZE
THEM FOR ABOUT AN HOUR, THEN
PUT THEM IN A FREEZER BAG,
THEN THE NEXT TIME YOU HAVE
YOUR DINNER PARTY YOU PUT
YOUR LITTLE GARNISHES ON ALL
YOUR PLATES AND EVERYBODY'S
LIKE “MY GOD, WHERE do YOU
GET STAR FRUIT?”

Maureen says SO THEY'LL
FREEDZ --

Madeleine says YEAH,
BEAUTIFULLY.

Maureen says FOR A GARNISH,
ANYWAY.

Madeleine says YEAH.

Madeleine says RAJ IN
MISSISSAUGA.
HI RAJ.

The Caller says HI.
HOW ARE YOU DOING TODAY?

Maureen says GOOD, THANK YOU.

The Caller says I HAVE A QUESTION
ABOUT HONEYDEWS, AND I JUST
WANTED TO KNOW, WHEN WE GO
AND DO GROCERY, WHICH ONES
ARE THE BEST TO PICK FROM A
GROCERY STORE.

Madeleine says YEAH,
AND IT'S THE MELON LOTTERY,
THAT'S WHAT I CALL IT.
IT'S SO TOUGH BUYING MELONS.
AND FOR A HONEYDEW, YOU WANT
TO LOOK AT THE SKIN AND YOU
WANT TO LOOK FOR A CREAMY
COLOUR, RATHER THAN A GREEN
COLOUR.
AND IF THAT OLD TIP OF SHAKING
IT AND LISTENING FOR THE
SEEDS TO RATTLE?
PROBLEM WITH THAT TIP IS IF
THE SEEDS ARE ALREADY
RATTLING, THEN IT IS
OVERRIPE.
IF THE SEEDS ARE GETTING
LOOSE.
SO I WOULDN'T SUGGEST
CHECKING FOR THAT.
YOU WANT IT TO BE NICE AND
FIRM ON THE OUTSIDE.
I FIND THAT HONEYDEW ARE
PICKED MORE COMMONLY RIPE
THAN UNDER RIPE.
IT'S NOT AS BAD OF AN ISSUE
AS CANTALOUPE.

Maureen says OKAY.

Madeleine says BUT AS I
SAY, YOU CAN LEAVE IT ON
YOUR COUNTERTOP OF, IT'LL
GET SOFTER BUT IT WON'T GET
ANY SWEETER, AND ONCE YOU'VE
CUT, YOU MUST STORE IT IN
THE REFRIGERATOR, AND IT'LL
ONLY LAST FOR A DAY OR TWO.

Maureen says SO THERE'S
CANTALOUPE, HONEYDEW, MUSK
MELON --

Madeleine says WATER
MEL LOVELT THERE'S KASABA,
THERE'S SANTA CLAUS, THERE'S
LOTS OF DIFFERENT ONES NOW
ADAYS.
AND THE WATERMELON THAT
WE'RE GETTING THESE DAYS IS
FANTASTIC FROM THE UNITED
STATES.
AND THEN OUR SEASON WILL
KICK IN LATER.

Maureen says DO YOU GET
SEEDLESS WATERMELON?

Madeleine says YOU CAN
GET SEEDLESS WATERMELON, YOU
CAN GET IT WITH THE SEEDS.
MY KIDS LIKE SPITTING OUT
THE SEEDS.

Maureen says YEAH, A RIGHT OF
CHILDHOOD.
SPEAKING OF STORING FRUIT,
WHAT THE BEST WAY TO STORE
GRAPES AND STRAWBERRIES IN
THE REFRIGERATOR SO THEY
DON'T GET MOULDY AND HOW
LONG CAN THEY BE STORED?

Madeleine says OKAY TWO,
DIFFERENT CREATURES.
GRAPES, LOOK FOR A BLOOM,
WHEN YOU'RE BUYING A GRAPE.
WHICH MEANS THAT A SLIGHT
WHITE POWDERY LOOK ON THE
OUTSIDE OF THEM.
AND WHEN YOU'RE BUYING GREEN
GRAPES, MAKE SURE THAT
THEY'RE NOT VERY GREEN THAT
THEY'RE ACTUALLY YELLOWISH
LOOKING.
BECAUSE THE REALLY GREEN
HARD ONES ARE GOING TO BE
SOUR.
AND THE NICE CONCORD GRAPES
THAT GROW HERE IN ONTARIO?
LOOK FOR A FULL, RICH COLOUR,
VERY LITTLE GREEN AROUND THE
STEM AND A NICE BLOOM, AND I
RECOMMEND THAT YOU DON'T
WASH THEM UNTIL THE VERY
LAST MINUTE.
AND THEN YOU WASH THEM
LIGHTLY AND DRY THEM UP AND
YOU EAT THEM.

Maureen says OKAY, AND
STRAWBERRIES?

Madeleine says YEAH,
AND STRAWBERRIES, I WOULD
SUGGEST THAT -- I TAKE THEM
OUT OF THE PINT CONTAINER, I
PUT THEM IN A BIG BOWL WITH
SOME PAPER TOWEL AND THEN
PUT ANOTHER PAPER TOWEL OVER
THEM, AND THEY'LL LAST FOR A
COUPLE OF DAYS.
BUT STRAWBERRIES, REALLY
IT'S ONE THAT YOU GOT TO EAT
RIGHT AWAY.
AND HERE THEY ARE.

Maureen says AND AFTER WE'RE
DONE, I WILL, DON'T WORRY.

Madeleine says YES,
GOOD.

Maureen says MADELEINE, THAT
WAS GREAT.
THANKS VERY MUCH.

Madeleine says YOU'RE
WELCOME.

Maureen says HAVE GREAT
SUMMER.

Madeleine says THANK YOU.

Maureen says MADELEINE GREEY
IS A FOOD WRITER AND AUTHOR
OF “GET FRESH” HOW TO COOK A
KUMQ
IN CONSIDERING -- IN
CONSIDERATION TO WHAT THE
OTHER PEOPLE WERE GETTING
PAID FOR TO DOING THE SAME
TYPE OF WORK, AND THAT
MANAGEMENT POSITION WHERE I
WAS ONE PERSON DOING THE
WORK OF WHAT MOST PEOPLE
WERE TAKING TWO TO DO, I
ASKED FOR MORE MONEY IN
CONSIDERATION THAT MY
WORKLOAD HAD BEEN INCREASED
AND SHE SAID NO AND THAT I
WOULD NEVER PROGRESS ANY
FARTHER AND THAT'S WHAT SHE
WAS GOING TO PAY ME AND SHE
DENIED ME TO PROGRESS
FURTHER IN THE COMPANY SO I
GAVE HER MY NOTICE AND LEFT
ON GOOD TERMS AS A PAY
DISPUTE.
AND I'VE CALLED THE MINISTRY
AND THEY SAID THAT BECAUSE
IT WAS CONSIDERED FARM WORK
THAT IN THEORY THEY DIDN'T
EVEN HAVE TO PAY ME OR
ANYBODY MINIMUM WAGE, THAT I
WAS LUCKY TO HAVE GOTTEN
PAID WHAT I DID, RATHER THAN
EQUAL WORK FOR EQUAL PAY.
I'M JUST CURIOUS OZ.

ANNA PAVORD says TO -- DO I
HAVE ANY GROUNDS TO STAND ON
TO BE PAID AT LEAST WHAT
OTHER PEOPLE ARE BEING PAID,
IN THEORY THAT HAVE BEEN
THERE LESS TIME THAN I HAVE
BEEN.

JANICE RUBIN says AGAIN THIS
LINKS BACK TO WHAT WE WERE
TALKING ABOUT A COUPLE
MINUTES AGO.
EMPLOYERS ARE ALLOWED TO
TREAT EMPLOYEES DIFFERENTLY.
IF THE DIFFERENCE IS BASED
ON SOMETHING UNDER THE HUMAN
RIGHTS CODE, SO SEX, FOR
EXAMPLE, YOU WERE THE ONLY
FEMALE FARM WORKER THEN
THERE IS A PROBLEM.
AS FAR AS FARM WORK ON THE
EMPLOYMENT STANDARDS ACT, I
THINK THE INFORMATION THAT
YOU'VE BEEN GIVEN IS
BASICALLY CORRECT.
THERE IS A SEPARATE REGIME
INVOLVING HOURS OF WORK AND
MINIMUM WAGE AND ALL THAT
KIND OF STUFF.
BUT YOU MIGHT WANT TO GO
BACK AND EMPHASIZE TO THEM
THAT IN FACT REALLY WHAT YOU
WERE DOING WAS A MANAGEMENT
POSITION.
YOU WEREN'T OUT THERE DOING
THE AGRICULTURAL WORK, YOU
WERE ACTUALLY IN A
MANAGEMENT FUNCTION, WHICH
I'M WONDERING WITH WHETHER
THAT WOULD TAKE OUT OF THAT
PARTICULAR REGULATION.
SO YOU WOULD HAVE TO
EMPHASIZE THAT YOUR WORK WAS
REALLY MANAGERIAL, YOU KNOW,
PAPER WORK OR YOU KNOW,
SLOTTING PEOPLE INTO SHIFTS
AS OPPOSED TO THE ACTUAL
AGRICULTURAL WORK.

Maureen says SO IS THIS FARM
WORKER POLICY PROVINCIAL?

JANICE RUBIN says IT'S
PROVINCIAL, ONE OF THE
REGULATIONS UNDER THE
EMPLOYMENT STANDARDS ACT.
THE ACT IS VERY CONVOLUTED,
DIFFICULT TO READ, BUT IF
YOU CAN MANAGE TO GET
THROUGH IT WITHOUT FALLING
ASLEEP YOU WILL FIND LITTLE
POCKETS OF SPECIAL TREATMENT,
FARM WORKERS, STUDENTS,
SPECIAL TREATMENT --

Maureen says IN A BAD WAY,
MAYBE?

JANICE RUBIN says WELL,
CERTAINLY A TAKING AWAY OF
MORE MAINSTREAM RIGHTS THAT
MOST EMPLOYEES HAVE.

Maureen says AND SO THEY DO
NOT HAVE TO PAY THE MINIMUM
WAGE ON THE FARM.
I KNOW, TOO, WE'VE TALKED IN
THE PAST ABOUT WHO QUALIFIES
FOR OVERTIME AND THERE WERE
DISTINCTIONS AND MUSHROOM
GROWERS FOR EXAMPLE DON'T
HAVE TO BE PAID OVERTIME.
THAT'S INTERESTING SO YOU
THINK SHE'S GOT IT MAKE A
CASE SHE WASN'T A LOB
BORER --

JANICE RUBIN says YEAH, SHE
WAS IN MANAGEMENT.
YEAH.

Maureen says GOOD LUCK.
CATHERINE IS IN NIAGARA
FALLS.

The Caller says HELLO, HOW ARE
YOU?
THANKS FOR TAKING MY CALL.

Maureen says YOU'RE WELCOME.

The Caller says I HAVE SOME
QUESTIONS FOR WEIGHT
DISCRIMINATION, IF THEIR
THERE'S PROTECTION FOR
EMPLOYEES LIKE MYSELF WHO
ARE ALWAYS BAN FINISHED TO
THE KITCHEN.
I WORKED IN HOTEL AND FOOD
ADMINISTRATION FOR YEARS.
I'VE ALWAYS WANTED TO BE A
RESTAURANT MANAGER, I CAN'T
SEEM TO GET PAST KITCHEN
MANAGER OR CAN'T BECOME
DINING MANAGER EITHER.
I'VE WORKED FOR DIFFERENT
AGENCIES AND GROUPS AND I
WAS WONDER PHYSICAL THERE'S
ANY PROTECTION OUT THERE FOR
PEOPLE LIKE MYSELF.

JANICE RUBIN says ONE OF MY
VERY BRIGHT LAW STUDENTS, I
TAUGHT THE EMPLOYMENT LAW
COURSE AT OSGOODE THIS TERM
AND SHE BROUGHT INTO CLASS
ONE DAY A CASE THAT CAME
FROM EITHER B.C. OR ALBERTA
THAT TALKED ABOUT
WEIGHT-RELATED
DISCRIMINATION AND THAT
WEIGHT AGAIN WAS A
DISABILITY.
IT'S A MEDICALLY-RELATED
CONDITION THAT TENDS FOR
MOST PEOPLE TO BE CHRONIC.
YOU KNOW, YOU'RE OVER WEIGHT,
YOU'RE OVERWEIGHT, AND IF
YOU ARE DISCRIMINATING ON
THE BASIS OF WEIGHT YOU'RE
CONTRAVENING HUMAN RIGHTS
LEGISLATION.
SO IF YOU CAN IDENTIFY ONE
EMPLOYER, I THINK IT'D BE
EMPLOYMENT TO HAVE REDRESS
AGAINST ALL THE EMPLOYERS
WHO'VE DISCRIMINATED AGAINST
NEW THAT WAY, BUT IF YOU
IDENTIFY ONE EMPLOYER WHO'S
USING THE FACT THAT YOU'RE
OVERWEIGHT TO KEEP YOU IN
THE BACK AS OPPOSED TO BEING
IN THE FRONT, THEN OFF YOU
GO TO THE HUMAN RIGHTS
COMMISSION, SEE IF YOU CAN
MAKE THE CASE.
ASIDE FROM THE ACTUAL WEIGHT
ITSELF AS A DISABILITY,
THERE WAS A CASE A FEW YEARS
AGO IN ONTARIO THAT LINKED
WEIGHT DISCRIMINATION TO
GENDER DISCRIMINATION.
IT WAS CALLED THE SWISH/SWISH
CASE.
A MAN WAS HARASSING A
CO-WORKER AN OVERWEIGHT
FEMALE CO-WORKER AS SHE WAS
WALKING BY HIS DESK.
AND HE WOULD SAY TO HER
SWISH SWISH SWISH SWISH,
WHICH SHE TOOK TO MEAN THE
SOUND OF HER PANTYHOSE
RUBBING TOGETHER AND SHE
MADE A COMPLAINT TO THE
HUMAN RIGHTS COMMISSION AND
THEY SAID YUP, THAT KIND OF
REMARK, NOTWITHSTANDING THE
FACT THAT ON ITS FACE SEEMED
TO RELATE TO HER BEING
OVERWEIGHT WAS SUFFICIENTLY
LINKED TO HER AND HER SEX
THAT IT WAS ALSO SEX
DISCRIMINATION.

Maureen says THAT'S SORT OF
THAT PSYCHOLOGICAL
HARASSMENT WE WERE REFERRING
TO IF SOMEONE'S GOING TO SAY
THAT TO YOU EVERY TIME YOU
PASS BY.
THE THING IS THE EMPLOYER IS
NEVER GOING TO ADMIT THAT IT
WAS HER WEIGHT THAT
PREVENTED THEM FROM
PROMOTING HER.

JANICE RUBIN says THE FACT OF
THE MATTER IS THE HUMAN
RIGHTS COMMISSION IS USED TO
GOING INTO SITUATIONS, DOING
INVESTIGATIONS -- EMPLOYER
ALSO NEVER COME TO THE TABLE
AND SAY YOU'RE RIGHT, WE
CONSIDERED IT AND THIS IS
THE REASON WHY WE PREVENTED
HER FROM WORKING UP FRONT.
THEY ARE SKILLED AT LOOKING
AT ALL THE CIRCUMSTANCES AND
LOOKING AT WHAT IS THE
EXPLANATION?
IS THERE AN EXPLANATION BUT
FOR THIS INDIVIDUAL'S WEIGHT
THAT WOULD KEEP HER FROM
WORKING IN THE FRONT?
AND VERY OFTEN THERE'S NONE.
VERY OFTEN THE THING JUST
SPEAKS FOR ITSELF.

Maureen says OKAY.
GOOD LUCK.
THANK YOU VERY MUCH FOR THE
CALL, CATHERINE.
LYDIA IS IN ACTON.
HI LYDIA.

The Caller says HI.

Maureen says HI.

The Caller says UM, I WAS JUST
PHONING ABOUT MY HUSBAND HAD
WORKED FOR THIS COMPANY FOR
18 YEARS, AND HE RECENTLY
HAD A STROKE ABOUT A YEAR
AND A HALF AGO.
NOW HIS COMPANY HAS INFORMED
US LAST WEEK THAT HE'S NO
LONGER WORKING THERE, AND
ALL HIS BENEFITS ARE GOING
TO BE CUT OFF.
NOW, MY HUSBAND IS 45 YEARS
OLD, AND I HAVE THREE KIDS,
AND I HAVE, YOU KNOW, NOWHERE
ELSE TO TURN.
SO I'D LIKE TO KNOW, LIKE
WHAT CAN I DO?

Maureen says AND HOW MANY
YEARS AGO WAS THIS STROKE?

The Caller says UM, LAST JANUARY.

Maureen says OH, OKAY.

JANICE RUBIN says THIS IS AN
EXAMPLE OF THE DOCTRINE OF
FRUSTRATION IN OPERATION.
PROPERLY APPLIED WHAT SHOULD
HAVE HAPPENED HERE IS THE
EMPLOYER WOULD HAVE MADE
INQUIRIES OF YOU TO FIND OUT
WHAT THE PROGNOSIS IS FOR
YOUR HUSBAND AND IF THE
PROGNOSIS IS HE WILL NOT BE
ABLE TO RETURN TO WORK, HE'S
PERMANENTLY DISABLED AS A
RESULT OF THE STROKE THEN IT
IS WITHIN THEIR RIGHTS AFTER
A PERIOD OF TIME, AND AFTER
18 YEARS, IT'S PROBABLY A
YEAR, TWO YEARS, SOMETHING
LIKE THAT, IT IS WITHIN
THEIR RIGHTS TO CALL THE
EMPLOYMENT CONTRACT OFF.
SAY IT'S BEEN FRUSTRATED.
IT'S BECOME IMPOSSIBLE TO
PERFORM.
AND IN THOSE CIRCUMSTANCES,
THEY DO NOT HAVE TO -- THE
EMPLOYER DOES NOT HAVE TO
PROVIDE THE EMPLOYEE WITH
ANY FORM OF COMPENSATION.
WHAT SOMETIMES HAPPENS IS
THAT EMPLOYERS DON'T APPLY
THE DOCTRINE OF FRUSTRATION
VERY WELL SO, THEY MAKE A
DECISION BASED ON THEIR OWN
MEDICAL INFORMATION, THEY
NEVER ASK THE EMPLOYEE WHAT
THE PROGNOSIS IS AND THEY'RE
VIEWED AS HAVING ACTED
PREMATURELY.
SO I THINK YOU HAVE TO FOCUS
ON WHAT THE PROGNOSIS IS,
BUT UNFORTUNATELY IF THE
PROGNOSIS IS NOT VERY GOOD,
AND THAT'S INFORMATION THAT
IS WITH YOUR HUSBAND'S
EMPLOYER, THEN THEY MAY BE
WITHIN THEIR RIGHTS TO CALL
THE CONTRACT OFF.

Maureen says WHAT ABOUT THE
BENEFITS THOUGH?
ISN'T THAT WHY YOU PAY INTO
THEM?

JANICE RUBIN says WELL, THE
BENEFITS ARE A FORM OF
REMUNERATION SO IF THE
INDIVIDUAL IS NOT WORKING,
IF THE EMPLOYMENT
RELATIONSHIP HAS COME TON TO
AN END, IT'S JUST ENDED,
THEN THERE'S NO ONGOING
OBLIGATION FOR THE EMPLOYER
TO PAY FOR BENEFITS.
NOW, THE EXCEPTION WOULD BE
IF YOUR HUSBAND AS A RESULT
OF THE STROKE HAS BEEN
RECEIVING LONG-TERM
DISABILITY BENEFITS, HE'S
THEN IN THE STREAM.
SO IT IS NOT REASON THE
EMPLOYERS' RIGHTS OR THE
INSURANCE, SURERS' RIGHT OS
TO SAY NO MORE LONG TERM
DISABILITY BENEFITS.
BUT IN TERMS OF ALL THE
OTHER BENEFITS --

Maureen says LIKE EYE GLASSES
AND DENTAL.

JANICE RUBIN says IT FLO
FLOWS FROM THE EMPLOYMENT
RELATIONSHIP AND IF IT'S AT
AN END, IT'S AT AN END.

Maureen says INTERESTING BUT
I'M JUST CONCERNED ABOUT THE
TIME.
SHE SAID LAST JANUARY?
THAT'S HARDLY ANY TIME YET.

JANICE RUBIN says IN TERMS OF
HOW LONG YOU HAVE TO WAIT
BEFORE THE EMPLOYMENT
CONTRACT CAN COME TO AN END
BECAUSE IT'S BEEN FRUSTRATED,
IT'S A FLEXIBLE STANDARD.
THE LONGER THE PERSON HAS
BEEN EMPLOYED, THE LONG
LONGER THE EMPLOYER HAS TO
WAIT.
HOWEVER, THAT BEING SAID, IF
IT BECOMES VERY CLEAR WITHIN
SIX MONTHS, WITHIN A YEAR
THAT THE PROGNOSIS IS NOT
GOOD -- YOU KNOW, THE
MEDICAL PROFESSIONALS ALL
AGREE THAT THIS PERSON
CANNOT COME BACK, THEN IT IS
OPEN FOR THE EMPLOYER TO
DECLARE THAT THE CONTRACT
CONTRACT HAS BECOME
FRUSTRATED.

Maureen says SO DO YOU ADVISE
THEM TO TALK TO A LAWYER?

JANICE RUBIN says WELL, YEAH,
YOU PROBABLY WANT TO TALK TO
A LAWYER AND FIND OUT
WHETHER ALL OF THE THINGS
THAT THE EMPLOYER HAS TO DO
IN ORDER TO FIND THAT THE
EMPLOYMENT CONTRACT HAS BEEN
FRUSTRATED, YOU KNOW HAVE
BEEN DONE SUCCESSFULLY.
A LOT WILL DEPEND ON IN FACT
WHAT THE STATE OF YOUR
HUSBAND'S HEALTH IS, AS
WELL.

Maureen says YEAH, OKAY, GOOD
LUCK.
THANKS LYDIA FOR CALLING.
ALICIA IS IN CHATHAM.
HI ALICIA.

The Caller says HI HOW ARE YOU?
NZ GOOD.

The Caller says GOOD.
MY QUESTION IS MY HUSBAND
WORKS FOR A VERY LARGE
FRANCHISE IN OUR AREA AND IT
HAS RECENTLY BEEN PURCHASED
BY ANOTHER OWNER, AND AS THE
NEW OWNER, IT'S HIS EX-WIFE,
AND SHE HAS MADE WORKING
CONDITIONS VIRTUALLY
IMPOSSIBLE AT THE WORKPLACE.
HE NOW HAS TO WORK ALL
WEEKEND, HE'S ON 14, 15
STRAIGHT MIDNIGHT SHIFTS,
THEN HE HAS TO GO STRAIGHT
IN ON DAY SHIFTS.
EASTER WEEKEND IS COMING UP
AND SHE WON'T GIVE HIM ANY
TIME OFF TO SPEND AT HOME
WITH OUR FOUR KIDS.
SHE'S DENIED ACCESS TO HIS
BENEFITS PACKAGE, ANY OF HIS
BENEFITS AT WORK, SHE WON'T
ALLOW HIM TO HAVE THEM, AND
SHE DEMANDS THAT HE DOES
WORK THAT DOES NOT -- IS NOT
ENTAILED IN HIS JOB
DESCRIPTION.

Maureen says AND SHE'S THE
ABSOLUTE OWNER OF THE NEW
COMPANY?

The Caller says NO, SHE'S NOT THE
OWNER, SHE'S THE MANAGER.
AND MY HUSBAND HAS GONE TO
THE OWNER AND QUESTIONED
THIS AND HE SAID THAT AS THE
MANAGER SHE HAS OVERALL
AUTHORITY AND HE'S SUPPOSED
TO WORK IT OUT WITH HER.

Maureen says WOW.

JANICE RUBIN says WELL, ALL
SORTS OF THINGS GOING ON
THERE.
IN SOME FRANCHISE
ARRANGEMENTS -- NOW NOT ALL
OF THEM BUT IN SOME
FRANCHISE ARRANGEMENTS THERE
IS AN OPPORTUNITY TO
COMPLAIN ABOUT WORKING
CONDITIONS TO THE HEAD
OFFICE THE FRANCHISE.
NOW IT DEPENDS.
I KNOW THERE'S ONE
PARTICULAR FRANCHISE
ARRANGEMENT I'M THINKING OF
THAT DOES HAVE THAT
MECHANISM.
SO SOME OF THEM DO.
SO IT MIGHT BE POSSIBLE FOR
YOUR HUSBAND TO GO UP A
LEVEL AND COMPLAIN AT THE
HEAD OFFICE ABOUT THESE
WORKING CONDITIONS.
AND IN FACT, IN SOME TYPICAL
FRANCHISE ARRANGEMENTS, THE
FRANCHISEOR INSISTS THE
FRANCHISEE ADHERE TO
EMPLOYMENT-RELATED
LEGISLATION.
SO YOUR HUSBAND'S COMPLAINT
ASIDE FROM EVERYTHING ELSE,
WORKING VARIOUS HOURS,
VARIOUS CONTRAVENTIONS OF
THE EMPLOYMENT STANDARDS ACT,
THAT'S IN CONTRAVENTION OF
THE FRANCHISE AGREEMENT, SO
YOU, FRANCHISEOR, STEP IN
AND DO SOMETHING TO HELP ME.
ASIDE FROM THAT,
POSSIBILITIES OF TOO MANY
HOURS BEING WORKED AND
HOLIDAYS NOT BEING TAKEN SO
THOSE ARE VIOLATIONS OF THE
EMPLOYMENT STANDARDS ACT.
SO AGAIN, YOU MIGHT WANT TO
GO ON THE RECORD, MAKE A
COMPAINT OR DO IT
ANONYMOUSLY.
THE OTHER INTERESTING TWIST
TO THIS IS THE WHOLE THING
ABOUT THE RELATIONSHIP AND
THE FACT THAT THE MANAGER IS
THE EX-WIFE OF THE EMPLOYEE
MAY VERY WELL COME UNDER
FAMILY STATUS UNDER THE
HUMAN RIGHTS CODE.
SO AGAIN, SHE IS USING THE
FACT THAT THEY WERE ONCE
FAMILY, SO ARGUABLY FAMILY
STATUS TO DIFFERENTIATE OR
DISCRIMINATE AGAINST HIM.
SO THE HUMAN RIGHTS FOLKS
MIGHT WANT TO HAVE A LOOK AT
THIS AS WELL.
SO THERE ARE ALL SORTS OF
WAYS TO UNRAVEL IT.

Maureen says I'M JUST
WONDERING, IF THE HUMAN
RIGHTS PEOPLE DID STEP IN
AND JUST EVEN MADE THE FIRST
PHONE CALL, SOMETIMES IS
THAT ENOUGH TO GET --

JANICE RUBIN says SOMETIMES.

Maureen says -- THE HEAD OF
THE COMPANY TO SAY TO THE
MANAGER ALL RIGHT, BACK OFF.
I MEAN, NOT EVEN LETTING HIM
HAVE ACCESS TO THE BENEFITS
EVERYBODY ELSE GETS?

JANICE RUBIN says SOMETIMES
THAT IS WHAT THE CASE IS.
OR YOU GO UP A LEVEL TO A
MORE FORMAL MEDIATION AND
MOST OF THE MEDIATIONS DO
RESULT IN SETTLEMENTS.

Maureen says YEAH, IT DOESN'T
ALWAYS GO RIGHT TO COURT.

JANICE RUBIN says NO.

Maureen says WHICH IS THE
MOST EXPENSIVE WAY.

JANICE RUBIN says WELL UNDER
THE HUMAN RIGHTS COMMISSION
WHAT YOU END UP WITH IS THE
BOARD OF INQUIRE WHICH IS
THE MINUTES STRAIGHTIVE
EQUIPMENT OF THE COURT.
BUT MOST DO NOT END UP
THERE.
MOST GET DISPOSED OR SETTLED
WELL BEFORE A
RECOMMENDATION'S MADE IT GO
TO THE BOARD OF INQUIRY.
AND EVEN ONCE THE
RECOMMENDATION IS MADE, MOST
OF THOSE SETTLE, TOO.

Maureen says ALL RIGHT, GOOD
LUCK.
THANKS ALICIA.
ROBERT IS IN TORONTO.
HI ROBERT HELLO.

Maureen says HELLO.

The Caller says GOOD AFTERNOON.
I HAVE A QUESTION REGARDING
CONSTRUCTIVE DISMISSAL AND
YOUR TIMEFRAME FOR
PROCEEDING WITH SOME SORT OF
ACTION.

JANICE RUBIN says OKAY.

The Caller says MY SITUATION WAS
I ACTUALLY QUIT A POSITION,
AND I DON'T WANT TO SAY THE
NAME OF THE FIRM OR THE
COMPANY, BUT THAT WAS IN
SEPTEMBER OF 1997.
MY PREVIOUS BOSS -- I WORKED
THERE FOR SEVEN AND A HALF
YEARS, AND I HAD THREE
SUPERVISEORS.
THE SECOND-LAST SUPERVISOR
WENT TO A NEW POSITION, AND
I TALKED TO THEM AND THEY
SAID IT WAS CONSTRUCTIVE
DISMISSAL.
I WENT TO THE LABOUR BOARD,
THEY SAID IT WAS
CONSTRUCTIVE DISMISSAL, THEY
DIDN'T HANDLE IT THAT I HAD
TO CALL THE LAW AUTO
REFERRAL SOCIETY.
I GOT A LAWYER, HE COLD ME
IT WAS CONSTRUCTIVE
DISMISSAL, I DIDN'T HAVE ANY
MONEY.

Maureen says YOU BETTER TELL
US WHAT IT WAS.
WE'RE GOING TO RUN OUT OF
TIME.

The Caller says IT WAS 1997.

Maureen says YEAH, BUT HOW
WERE YOU CONSTRUCTIVELY
DISMISSED.

The Caller says IT WAS JUST MADE
SO MISERABLE I FINALLY QUIT.
IT WAS -- THERE WAS ALL
KINDS OF THINGS GOING ON,
AND THE LAWYER THAT I HAD
SAID IT WAS CONSTRUCTIVE
DISMISSAL AND THEN FOR FIVE
MONTHS HE DIDN'T DO ANYTHING
AND THEN HE JUST KEPT ON
SAYING “WELL, I HAVEN'T
HEARD FROM THEM.”

Maureen says ALL RIGHT, WE
HAVE TO GIVE IT TO JANICE.
WE ONLY HAVE A MINUTE LEFT.
WHAT DO YOU THINK?

JANICE RUBIN says GENERALLY
SPEAK, YOU HAVE SIX YEARS TO
BRING YOUR ACTION.
I THINK THAT'S REALLY WHAT
YOUR QUESTION IS ABOUT.
SO SIX YEARS TO BRING AN
ACTION SO WE'RE WITHIN THAT
LIMIT.
AS FAR AS WHETHER WHAT
HAPPENED TO YOU IS
CONSTRUCTIVE DISMISSAL OR
NOT, I THINK THE FACT THAT
THE MINISTRY OF LABOUR AND
YOUR FIRST LAWYER HAS SAID
TO YOU THAT, YOU KNOW,
YOU'RE WORKING, YOU'RE GOING
IN THE RIGHT DIRECTION IS
HELPFUL, ALTHOUGH THE CASE
LAW IS VERY GREY, AND IN
THIS CASE, THE ONUS IS ON
THE EMPLOYEE TO SHOW THAT HE
OR SHE HAS BEEN
CONSTRUCTIVELY DISMISSED.

Maureen says THEY CHANGE THE
NATURE OF YOUR WORK SO
MUCH --

JANICE RUBIN says IT'S A
UNILATERAL ALTERATION OF AN
ESSENTIAL TERM OR TERMS OF
THE EMPLOYMENT AGREEMENT.

Maureen says OKAY, THAT
HELPS.
SORRY WE DIDN'T HAVE MORE
TIME.
THANK YOU ROBERT AND JANICE.

JANICE RUBIN says MY PLEASURE.

Maureen says JANICE RUBIN
PRACTICES EMPLOYMENT LAW IN
ONTARIO.
FOR MORE HELP CHECK OUT A
COUPLE BOOBS “CREATIVE
SOLUTIONS, PERSPECTIVES ON
CANADIAN EMPLOYMENT LAW” AND
“FOR BETTER OR FOR WORSE” A
PRACTICAL GUIDE TO CANADIAN
EMPLOYMENT LAW, BOTH
PUBLISHED BY A.P.P.
TO CONTACT THE MINISTRY OF
LABOUR LOOK FOR THE PHONE
NUMBER IN YOUR BLUE PAGES OR
VISIT THEIR WEBSITE.

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