At The Chefs Table podcast

Publicly listed emails

anthony.borgo@georgiancollege.ca

Looking for the right person? Join Podseeker to find direct host and producer contacts and manage your podcast outreach.

Episode 67: From Grain to Greatness with Ms. Angela Devitt of Stone Bridge Flour

October 12, 2026

We sit down at the table with Ms. Angela Devitt, owner and miller of Stone Bridge Flour, to explore the remarkable journey of grain from field to flour. Together with her family, Angela has built Stone Bridge Flour on a foundation of traditional stone milling, quality, sustainability, and a deep respect for Canadian agriculture.In this episode, we discover how carefully selected grains, traditional stone milling, and close relationships with local farmers produce a variety of flours that insp...

Episode 66: From Our Family to Yours – The Story of Cookstown Greens with Mike and Vicky Ffrench

September 28, 2026

In this episode, I sit down at the table with Mike and Vicky Ffrench of Cookstown Greens, a family-run organic farm growing an exceptional selection of microgreens and root vegetables in Cookstown, Ontario. Known for their commitment to quality, flavour, healthy soil, and sustainable growing practices, Cookstown Greens represents the connection between thoughtful farming and the ingredients that inspire chefs, restaurants, and communities.Mike and Vicky share the story of Cookstown Greens, th...

Episode 65: The Forager Within – Wild Food and Seasonal Harvesting with Mr. James Hill

August 24, 2026

In this episode, I sit down at the table with James Hill of The Forager Within to explore the world of foraging and harvesting through the northern landscapes of the United Kingdom. From wild ingredients hidden in forests and hedgerows to the skills required to identify and gather food responsibly, this conversation takes us into a craft rooted in patience, observation, and connection to nature.Together, we discuss seasonality, sustainability, and the importance of understanding where food co...

The Nosh Vancouver · Medium booking difficulty · < 100 listeners

A Fork in the Road · Low booking difficulty · 100 - 1,000 listeners

How do I get in touch with At The Chefs Table podcast?

At The Chefs Table podcast is hosted by Anthony Borgo. Its publicly listed email is anthony.borgo@georgiancollege.ca. For guest bookings, the host or producer is usually the best person to reach. Podseeker helps you find direct host and producer contacts and pitch from your own inbox.

What is the email for At The Chefs Table podcast?

The publicly listed email for At The Chefs Table podcast: anthony.borgo@georgiancollege.ca.

How many listeners does At The Chefs Table podcast have?

Podseeker estimates At The Chefs Table podcast reaches fewer than 100 listeners per episode. Only the publisher has exact numbers.

Who is an ideal guest for At The Chefs Table podcast?

At The Chefs Table podcast typically books working professionals with real expertise. Typical guest background: Hands-on expertise in food, beverage, farming, foraging, winemaking, or artisan production, usually combined with ownership, leadership, or direct involvement in a distinctive food-related business or practice. Common among recent guests: Operating or representing a food, beverage, agricultural, or artisan production business; Developing recognized organic, biodynamic, sustainable, or traditional production practices; Preserving or advancing regional culinary and food-making traditions. Recent guests include Vicky Ffrench, Mike Ffrench, and James Hill.

How hard is it to get booked on At The Chefs Table podcast?

Low. A guest with relevant expertise and a clear angle for its audience has a realistic chance.

What topics does At The Chefs Table podcast cover?

Recent episodes cover Food, Culinary Arts, Sustainable Agriculture, Artisan Food, and Wine. Pitch an idea tied to one of these topics and mention a recent episode.