In this episode we discuss Texas barbecue with special guest pit master and owner of Barb's B.Q. Chuck Charnichart, beef price hikes due to drought and herd reductions, skyrocketing egg costs from avian flu, MNP study on Canadian competitiveness ranking, the reality of U.S.-Canada trade tensions, and the rise of Dubai chocolate in global markets.
In this episode of The Food Professor Podcast, Michael LeBlanc and Sylvain Charlebois explore diverse food industry topics. The show kicks off with a conversation about Texas barbecue, featuring Chuck Charnichart, also known as BBQ Rat, the young, award-winning pitmaster of Barb’s BQ. Her journey from working at Texas' top barbecue spots to launching her own critically acclaimed restaurant is highlighted.
The discussion then shifts to economic and trade challenges, particularly rising beef prices. Charlebois explains how droughts, shrinking herds, and producer exits have driven beef prices to record highs, with Canada’s cattle population at its lowest since 1987. Egg prices are also soaring in the U.S. due to avian flu, with millions of birds culled. However, Canada’s supply management system has helped stabilize prices domestically.
The hosts also touch on Amazon’s decision to close its Quebec warehouses, raising concerns about the company's impact on the grocery and retail sectors. Trade tensions between Canada and the U.S. are another key topic, with tariffs, multilateralism, and political uncertainty under scrutiny.
The episode wraps up with lighter topics, including Dubai chocolate, a rising trend in the global confectionery market. LeBlanc praises Canadian retailer Showcase for identifying and capitalizing on this trend early. The hosts reflect on Canada’s position in global agrifood rankings, highlighting issues in food processing, capital shortages, and supply chain inefficiencies.
MNP Study
https://www.dal.ca/sites/agri-food/research/most-influential-nations.html
Barb's B.Q.
https://www.barbsbq.com/
Franklin's BBQ
https://franklinbbq.com/