The Nosh
A weekly show about the people, places and issues behind what we eat and drink. Hosted by Anya Levykh.
Episodes
Ep 213: All About Sake
Curious about sake? And shoju? And rice? And water? (Yeah, it’s a thing.) Anya chats with two of the city’s most knowledgeable sake sommeliers and restaurateurs about this unique rice-based beverage that is not a wine and not a spirit, with a flavour profile that ranges from delicate and floral to bold and earthy. And yeah, there might be some barley talk as well. Listen in, eh?
Ep 212: Too Many Chefs & Indian-French Fusion at Peya
How many chefs are too many? An upcoming event in support of Lapu Lapu Day victims tries to answer that question in the most delicious way. Anya chats with Chefs TJ Conwi and Andrea Aldridge about the event, comfort food, caring for community, fave childhood dishes, and more. And later, it’s all about the Indian-French fusion at Peya Restaurant.
Ep 211: The Three Amigos & Mental Health
Three legendary Vancouver chefs are coming together to raise awareness and funds for mental health in the hospitality industry, and Anya chats with them about the changes they’ve seen over the decades, what needs to change moving forward, the challenges the industry is facing, and more.
Ep 210: Jannell Lo of My BF is GF
From the comfort dishes of her Chinese-Canadian upbringing to her modern gluten-free lifestyle, this chef and food writer has been busy reimagining Asian dishes, sauces and condiments from a celiac-friendly perspective and is now set to release her first cookbook, all inspired by her best friend’s (aka. husband’s) celiac diagnosis. Anya chats with chef/writer Jannell Lo about her book, cooking and dining out with a gluten-free friend, the joys of chicken feet, and more.
Ep 209: Boards of Vancouver & Eating for a Cause
Anya chats with Nikki Bayley, founder of Boards of Keremeos and now Boards of Vancouver about cheese, charcuterie, pickles, Spain, doing what makes you happy, grazing boards, plant-based cheeses, and more. And later, chef Mark Singson joins to talk about his fundraiser for Lapu Lapu Day victims, cooking on Top Chef Season 6, and finding balance.
Ep 208: Chef Maria Ponce of La Taqueria & Forager/Farmer Tomer Rockman
Maria Ponce, executive chef for La Taqueria restaurant group, joins the show to chat about growing up in Mexico, cooking in the fine dining milieu, Mexican cuisine in Canada, the problematic nature of “authenticity,” and more.Later, Anya chats with forager, farmer and chef Tomer Rockman about local supply, sustainability, urban foraging, and cooking in the field.
Ep 207: Spot Prawn Festival is Back & Cake It Easy Serves Up Sweet Filipino Treats
Those sweet, delicate crustaceans are back for another short season. Alex Tung from Chefs’ Table Society is on to talk about the upcoming spot prawn festival, where to buy your prawns, how to cook them, and more. And later, Cake It Easy owner Diana Silva joins to chat about pandemic baking with her daughter and how that led to running successful business, ube sweets sans rival, bubble tea, and more.
Ep 206: Filipino Culture, Food & Kapwa
It is a heavy week for the Filipino-Canadian community and for all who were impacted by the tragic events of Saturday, April 26, 2025 at the Lapu Lapu Festival. The community is still reeling but is already embodying the concept of “kapwa”, the idea of “I am you, and I am not me without you,” via counselling, financial support and most especially, food. Anya speaks with food writer, culinary judge, and cookbook author, Joie Alvaro Kent, Lee’s Doughnuts owner Celine Bacani, and Ben Castro of Second Winds Counselling.
Ep 205: Chef Ashwani Dabas of Peya Restaurant & Ksenia Dempster’s Spring Dessert Picks
Anya chats with chef/owner Ashwani Dabas of Peya Restaurant about Indian-French fusions, moving beyond butter chicken and gulab jamun, mother sauces, and more. And later, pastry chef Ksenia Dempster talks spring desserts, cherry blossom onigiri, perfect pie crusts, and she and Anya wax rhapsodic over soft-serve ice cream, ek mek (IYKYK), and peaches.
