A bluebird thaw turned blizzard overnight, and that whiplash becomes a guide to living smarter in winter. We start at the wood pile—why ironwood carries the night, how to plan heat days ahead, and where all that ash can actually help your yard and icy trails. Then the road widens: a check-in from Alberta where plus-four feels like spring, crews gear up for 24-hour shifts repairing Calgary’s aging water mains, and confined space training gets real about oxygen, shoring, and staying sharp when the job is tight and cold.

The conversation threads health through every scene. Night shift routines and vitamin D, a true story about an axe rebound and scalp cut that doubles as a field lesson, and a chaga tea testimonial from a 233-time blood donor who saw blood pressure stabilize. From the shop to the backwoods, preparation beats bravado. We carry that mindset into Red Deer’s hospital expansion—tower cranes, frozen ground, and a province booming as people chase affordable housing—and into energy talk that actually touches the ground: wind turbine realities, bird-safe blade speeds, and why hydrogen timelines hinge on infrastructure and buyers being ready, not hype.

The final turn is the biggest: Garrett is engaged, planning a move back to Ontario, and expecting a baby. That news resets priorities and trip planning alike—choosing the Hearst route over the Soo when lake-effect snow threatens, timing a March drive for safer weather, juggling pets and family health. Through every turn, one truth holds: family first, conditions-aware, and community strong. Hit play for winter-smart strategies, jobsite safety you can use, and a reminder of what warmth really means when the wind picks up. If this resonated, follow the show, share it with a friend, and leave a quick review—it helps more people find their way under the canopy.

Winter doesn’t stop a ripe tomato anymore. We sit down with Richard Lee, Executive Director of the Ontario Greenhouse Vegetable Growers, to unpack how controlled environment agriculture is rewriting the rules on local food, energy use, and year-round supply. From Leamington’s vast glass acreage to the algorithms that decide when lights switch on, we trace the systems that keep cucumbers, peppers, and lettuce thriving when the thermometer says otherwise.

Richard breaks down the economics and engineering: why energy and labor dominate costs, how double energy curtains and heat reclamation lower the load, and how light abatement keeps night skies dark while plants get what they need. We explore the limits of latitude—how yields can drop just an hour north—and why that pushes investment into supplemental lighting and smarter controls. Then we widen the lens to remote communities where a head of lettuce can travel by ice road. Vertical and container farms emerge as practical solutions, especially as new energy options become realistic, bringing fresh produce, skills, and food sovereignty closer to home.

We also dig into crop diversification, from the rise of greenhouse lettuce to the promise and setbacks of strawberries. Precision agriculture takes center stage: closed-loop irrigation, substrate growing on rockwool or coco, and sensor networks that alert growers in real time. It’s a portrait of modern agriculture that blends sustainability with scale, aiming to replace imports with Ontario-grown food that’s consistent, clean, and close.

Curious how this technology could serve your community—or your kitchen? Hit play, subscribe, and share this episode with someone who thinks fresh vegetables can’t be local in February. And if you enjoyed the show, leave a review to help more listeners find us.

Looking for a better loaf and a calmer life? We start with snow, dogs, and learning to heat a home on wood—choosing species, managing airflow, taming coals, and moving heat through a mid-century bungalow—then step into the bake room with Edmonton’s Bonjour Bakery owner, Yvan Chartrand, for a masterclass on real bread. Yvan’s journey runs from Montreal to rural Hokkaido and back to the prairies, carrying lessons on heritage grains, stone milling, and the slow magic of fermentation.

Yvan breaks down what sourdough truly means in Canada—no shortcuts, no vinegar masquerading as time—just flour, water, and a 45‑year‑old starter nurtured daily. We unpack gluten in plain language, why rye yields dense, slice-thin loaves, and how real pumpernickel bakes for hours to avoid a burnt crust and raw core. He contrasts one-hour industrial processes full of conditioners and preservatives with three-day fermentation that naturally preserves, deepens flavour, and can support a lower glycemic response. We also demystify “whole wheat” labeling, explore ancient vs heritage vs modern wheats, and show how in-house stone milling preserves aroma and nutrition.

If you bake at home, you’ll love Yvan’s “three secrets” of bread—temperature, temperature, and temperature—and how season, flour storage, water temp, and mixer friction change everything from dough development to crumb. Along the way, we keep returning to a shared theme: patience and process matter. Whether you’re tending a fire, sled-hauling wood with the dogs, or feeding a starter, the reward is real—clean heat, clean bread, and a clearer head.

Subscribe for more conversations that connect outdoor craft, food, and well-being. If this sparks an idea—or a craving—share the episode, leave a review, and tell us your go-to loaf so we can bake up more of what you love.