Sourdough is front and centre in this conversation with Ed and Natasha Tatton of plant-based BReD bakery in Whistler, BC. We also talk zero-waste, the future of tourist-heavy Whistler, oat milk and aquafaba, cinnamon buns, selling local on their online store, vegan and plant-based bakery consults, and, of course, fluffy loaves of heaven.&#160; (Psst! Use [&#8230;]

5à7 Podcast Season 2, Episode #21: Farmer and Entrepreneur Jean-Martin Fortier of La Ferme des Quatres-Temps on his New Magazine

Montreal food writer and television contributor Amie Watson interviews everyone from chefs to entrepreneurs, actors, directors, composers, musicians, politicians, artists, wine importers, marketing gurus, CEOs and sommeliers. Based on conversations that revolves around food – and with a nod to the Quebec happy hour, aka the 5 à 7 – take a sneak peak into the homes and lives of interesting people you might have heard of, from what they're cooking during COVID-19 quarantine to why sauerkraut, peanut butter and sourdough are the ultimate combination.