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Deconstructing Dinner: Reconstructing Our Food System
1 Season . 6 Episodes

Deconstructing Dinner: Reconstructing Our Food System invites us to rediscover food – in our kitchens, our communities, and through one of our most precious assets … our sense of taste. In each of the six episodes, Jon Steinman teams up with local farmers, scientists, backyard gardeners and award ­winning chefs, to explore, demystify, and deconstruct six popular foods.

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Deconstructing Dinner: Reconstructing Our Food System (Preview)

Deconstructing Dinner: Reconstructing Our Food System is the result of two lovers of food and media coming together with the enthusiastic commitment of a small independent Canadian television company. This documentary series, created by Jon Steinman and Declan O’Driscoll, invites us to rediscover food – in our kitchens, our communities, and through one of our most precious assets … our sense of taste.

In each of the six episodes, Jon teams up with local farmers, scientists, backyard gardeners and award-­winning chefs to explore, demystify, and deconstruct six popular foods – Eggs, Garlic, Wheat, Tomatoes, Honey, and Pork.

Host: Jon Steinman
Episode 1
23 mins
Most eggs look identical to one another, leaving us highly-dependent on the egg carton to differentiate between the supermarket’s many options. In an effort to examine the claims found on the label, host Jon Steinman comes across some startling and unexpected truths.
Episode 2
24 mins
Half of the garlic consumed in North America is grown in China and of the garlic grown here, more than 90% comes from California. How does this reliance on imported garlic and centralized production impact local economies, farmers and food culture?
Episode 3
24 mins
Research is demonstrating how one of our most important staple foods has been losing its nutritional value and flavour for decades. Breeders, farmers, bakers, chefs and eaters are now coming together to reverse this trend and cultivate local wheat economies.
Episode 4
23 mins
Commercial tomato production in North America has strategically evolved to accommodate our appetite for fresh tomatoes 365 days a year. What are the impacts of these demands and how might we foster more personal relationships with this iconic food?
Episode 5
23 mins
From flower to plate, the story of how pure honey ends up in a jar is an awe-inspiring reminder of the work of the honeybee and the ecological relationships we are all a part of. There are, however, many options of honey to choose from and consumers might want to question whether what’s on the label is what’s really in the jar.
Episode 6
23 mins
The vast majority of pork production in North America takes place behind closed doors. From birth to slaughter, an industrially raised hog never sees the light of day. Host Jon Steinman embarks on a journey to find out what the most suitable conditions are for a hog to express its instinctual behaviors.
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