One of Canada's most outspoken experts on food and agribusiness joins David and Derek for a blunt, sometimes shocking conversation about how too much supply management has driven up grocery prices.
The Food Professor, Dr. Sylvain Charlebois of McGill and Dalhousie universities, explains why some sectors function better than others, why dairy remains a particular flashpoint, and why debates about affordability often ignore deeper structural problems. With talk of tariffs, butter, eggs, chicken and beef, the chefs try to make the issue relatable for restaurateurs and home cooks trying to buy decent food without going broke. David also makes a surprising admission to Derek about the affordability of their new restaurant.
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