Morocco and Uskokovic interviewed Doss, a Toronto foodie, to discuss the city's bustling food scene. He brought a refreshing perspective to the conversation with the two North American food editors. Doss charmed them on one of his famous food tours, "breaking their stomachs," and wasted no time moving from one place to another – Uskokovic dubs Doss an “excellent wrangler.”
He shows the audience that smaller communities in the GTA, like Scarborough, are instrumental to Toronto food’s community, although often overlooked. With places like New Kalyani on Kennedy Road that serve up Sri Lankan dishes like kothu, roti and egg partha; he highlights some spots closest to his heart. “This is where my mom goes when she doesn’t want to cook,” said Doss.
The food media scene has changed drastically in the last few years. Doss, who has over 15 years of experience as a food and drink writer, commented on how rare his job is nowadays.
"Because nobody can really afford to do what I'm doing if they don't have the car, right? I'm getting food, at this point, about 18 times a week. And who can afford to do that? And who will pay you [to do it]."
TikToks and Instagram reels are a big part of food media today, said Doss. The short 60-second videos are usually quick lists of the best places to go and Doss said he misses the human side of it – and a bit more context. "There's no story behind the owner, the story of like, why this place exists in this part of the city?"
With this in mind, he dives into the versatility and character that is missing from videos like this. Facebook Marketplace may be the best way to get a unique experience. Facebook pop-ups see new cuisines depending on the suburb. In places like Parkale where the food scene is rich in Indian cuisine or in Mississauga where we see an upsurge of Palestinian food.
“You get this really interesting, unfiltered, adulterated regional cuisine that you will never see in a restaurant,” Doss said. "I travel quite a bit and I'm convinced that we have the most insane, dense marketplace for home-cooked meals.”
Halfway through the event, the trio was joined by Grinshpan, who swiftly matched the group's charismatic and witty dynamic.
Grinshpan, a mom of two young kids, said the best way to have kids engaged is to have them become part of the process. She frequently sends her three-year-old out to the herb garden to collect basil or dill or thyme to get her more involved, contributing in these small ways.
Taking pride in the food we prepare and having the opportunity to share that with others can get kids excited about experimenting with new flavours. There’s originality and care put into the food we create.
Doss added that exposure is key. “It helps [his kid to] sort of build a relationship with what he’s eating.”
At the end of the night, we left with a mind full of ideas and a salivating mouth hungry for more of that conversation; and a fresh oyster; or a sourdough waffle.