AN AUDIBLE FEAST

Don’t call Chris Nuttall-Smith’s new podcast “nerdy”—although the former nationalnewspaper restaurant critic is fine with “esoteric, weird and non-obvious.” “We’re looking at the unsung ingredients, processes and players in the food industry,” says Nuttall-Smith of The Fridge Light, coming via CBC in September. “One of the mantras of the show is that we want to uncover something shocking every two minutes; I don’t want to give too much away, but the episode we do on yeast is... massive.” Other topics include the “surprising” world of chicken, chewing gum and the million-dollar dipping-sauce biz.