Episode 6
Tasting Ottawa: Stefanie Siska on how food unlocks culture and connection in Canada’s capital
In this episode of Karryon Podcast's Into the Hearts of Canada hosted by Matt Leedham, our journey today takes us to Ottawa in Ontario — Canada’s capital, where flavours, cultures, and stories come together in the historic ByWard Market, one of the country’s oldest and most iconic markets, just steps from Parliament Hill.
At its heart is Stefanie Siska, co-owner and president of C’est Bon Ottawa, the city’s leading culinary experience company. An entrepreneur and foodie at heart as well as a former Chair of Ottawa Tourism, Stefanie has transformed C’est Bon into a hub for discovery and connection
Through her work, Stefanie shares how the story of food can open doors to culture and redefine what it means to explore a destination.
Learn more about C'est Bon Ottawa: https://cestbonottawa.ca/
Into The Hearts of Canada is presented by Karryon, in partnership with Destination Canada.
Subscribe to Into The Hearts of Canada Podcast here
Visit: www.destinationcanada.com for more on Canada
Visit: karryon.com.au for more from Karryon
Presented by Karryon, Into the Hearts of Canada takes you beyond the guidebooks and into the heart and soul of one of the world’s most progressive travel destinations. Hosted by Karryon’s Matt Leedham, this 10-part series explores the people, places, and powerful ideas shaping the future of travel through a Canadian lens. From Indigenous knowledge-keepers and local changemakers to iconic landscapes and regenerative tourism pioneers, each episode offers an intimate conversation with the people reimagining what travel can be:
For the traveller, communities, and for the planet. Whether you’re a curious wanderer or a travel professional seeking fresh insights, this podcast invites you to see Canada with new eyes and an open heart.
Into The Hearts of Canada is presented by Matt Leedham and produced by Cassie Walker.
Mentioned in this episode:
Softer take
14/07/2025 edit
Softer take
14/07/2025 edit
ITHC midroll updated 14/07/2025
Transcript
Canada is a vast country.
Speaker A:We have beautiful nature.
Speaker A:Our wilderness and nature in general is just unmatched in many, many ways.
Speaker A:And our cities are far apart and it takes five days to get across the country and it's five time zones, it's large, it's beautiful.
Speaker A:But what the food tourism does is it connects people because when you take a a meal and you get into the vibe of a restaurant, or you sit at a communal table or you meet people, the food tourism is fundamentally a human activity.
Speaker A:And I think it's that connecting that you will then get to appreciate that nature better.
Speaker A:So I think food tourism does that.
Speaker A:It's about the connecting of humans, community, and just the whole appreciation just becomes better understood.
Speaker B:Welcome to into the Hearts of Canada, the podcast where we share the stories of extraordinary people transforming Canadian tourism.
Speaker B:I'm your host, Matt Leadham, checking in from Byron Bay on Bundjalung Country, Australia's most easterly point.
Speaker B:Our journey today takes us to Ottawa in Ontario, Canada's capital, where flavours, cultures and stories come together in the historic B Market, one of the country's oldest and most iconic markets, just steps from Parliament Hill.
Speaker B:At its heart is Stephanie Siska, co owner and president of Sebon Ottawa, the city's leading culinary experience company.
Speaker B:An entrepreneur and foodie at heart, as well as a former chair of Ottawa tourism, Stephanie has transformed Sebon into a hub for discovery and connection.
Speaker B:Through her work, Stephanie shares how the story of food can open doors to culture and.
Speaker B:And redefine what it means to explore a destination.
Speaker B:Well, hello, Stephanie.
Speaker B:Thank you so much for joining us today.
Speaker B:It's wonderful to have you on the podcast.
Speaker B:And the first question is, where does this podcast find you today?
Speaker A:Oh, bonjour, Matt.
Speaker A:Yeah, thank you for having me.
Speaker A:And I am comfortably sitting in my home in the city of Ottawa, capital city of Canada, of course.
Speaker A:And yeah, enjoying, enjoying a nice leisurely night here tonight.
Speaker B:Beautiful.
Speaker B:Now, just to give us a bit of a sense of Ottawa, if you close your eyes, what's the flavor, sound or feeling that most captures at Ottawa for you?
Speaker A:My goodness, that's a really great question.
Speaker A:And I think I'm going to have you close your eyes too, because this is the.
Speaker A:We're going to set the scene for this because when you visit Ottawa, depending on the time of year that you're coming to see us, it's a mixed bag of experiences.
Speaker A:So I'm going to give you the kind of the now, the in the moment Ottawa, but it's ever changing, which is so fantastic.
Speaker A:But right now we are just at the cusp of a season change.
Speaker A:We're going from our summer to our fall and the air is getting cooler.
Speaker A:You know, we've had hot summer days, but the fall brings in the cooler nights and it changes from the brightness and the warmth of the sun to the brightness and the warmth of the changing leaves on the trees, on the maple trees, in the horizon, on the distance.
Speaker A:So this time of year, just the glory of that seasonal change.
Speaker A:You hear the honking of the Canadian geese as they're starting their descent into the southern kind of warmer climates from, for their winter kind of hibernation time, harvest its abundance of production from our farms in the area.
Speaker A:So the smell of apple cider and canning of fruits and vegetables that are going on and just glorious, you know, produce all around, garlic braids hanging up in the market squares, you know, apple picking and ground cherries and beets and tomatoes and all sorts of, you know, beautiful, abundant harvests.
Speaker A:So I think there's just so much bounty in this time of year in this area, this region.
Speaker A:So we're just so blessed.
Speaker A:We really are.
Speaker B:That's a beautiful description.
Speaker B:Wow, I, God, I wish I was there right now is all I can say.
Speaker B:I'm already feeling hungry.
Speaker A:Yeah, it's going to get dangerous with us here today for sure.
Speaker B:I think.
Speaker B:So I'm going to absolutely need to have a, have a very big meal after this, this conversation.
Speaker B:Let's, let's begin our journey today by touching on your personal story and literally your journey into food.
Speaker B:You started out, you studied communications and film, you worked in marketing and architecture, I believe, and then shifted into entrepreneurship.
Speaker B:What was it that led you to make food and hospitality your life's work?
Speaker A:My stomach, first of all, first and.
Speaker B:Foremost, foremost for all the reasons you just said in your description of Ottawa.
Speaker A:That's right, that's right.
Speaker A:You can tell that that food plays a big role in, in my life.
Speaker A:But yeah, I love to eat.
Speaker A:I think from a very young age, food has always been central to my sense of community, belonging.
Speaker A:I'm from northern Ontario and we're surrounded by trees.
Speaker A:The lumber industry is, is island.
Speaker A:But, you know, the winters can be long.
Speaker A:But what warms your heart and what warms your belly is what we can get out of the short season of food production that we have foraging and just spending time with family.
Speaker A:You know, I'm from a musical background in French Canadian.
Speaker A:You know, traditions are often large family gatherings and music involved.
Speaker A:But I was always, always, even when I left northern Ontario to come and establish myself more in the southern part of the province of Ontario.
Speaker A:I was always going back to visit grandparents and family members and was welcomed with a bowl of soup or, you know, welcomed with some sort of meal that just said, okay, you made it through threshold of the door.
Speaker A:You're back.
Speaker A:And that image had always, you know, stayed with me as.
Speaker A:As a comfort place to be.
Speaker A:So the universe sends you in, in interesting places if you open yourself up to, you know, to what it speaks to you with.
Speaker A:And.
Speaker A:And funnily enough, my last name is Siska.
Speaker A:This is my Slovak immigrant heritage.
Speaker A:And.
Speaker A:And in northern communities where francophone.
Speaker A:But Siska shishka actually means pine cone or the fruit of a tree.
Speaker B:Ah.
Speaker A:And.
Speaker A:Or a dumpling.
Speaker A:So, okay, I have now my path, my career path, you know, following my family route to origin, which I find kind of fascinating.
Speaker A:Definitely fell into it, but happy to be here for sure.
Speaker B:Oh, that was absolutely written into the stars, wasn't it?
Speaker B:Meant to be from.
Speaker B:From the.
Speaker B:From day one.
Speaker B:I understand you bought into the business in.
Speaker B: I think it was: Speaker B:Which seems like a bold leap, but then again, with everything you just said around your name probably makes complete sense.
Speaker B:What was it that gave courage to take that risk and dive right into a business like that, like Sebon?
Speaker A:Yeah, Some people might even think it was a stupid move, but, you know, we definitely took the risk, my business partner and I.
Speaker A:Yes, we.
Speaker A: ok over the Sabon business in: Speaker A:I think what.
Speaker A:What really emboldened us and.
Speaker A:And gave us that courage to try our partnership and try to move forward was that we knew that the.
Speaker A:What the offer of Cibon was the culinary experiences, the bringing people together, the appreciation of the gift of food was just something that needed to continue.
Speaker A:The.
Speaker A:The founder of the.
Speaker A:Of the company was looking to move on.
Speaker A:She just wanted to shut down.
Speaker A:And my business partner, George and I had been working on either side of the company doing some consulting.
Speaker A:He's a chef by trade and was giving classes.
Speaker A:I was doing some marketing, of course, as we've already established.
Speaker A:We just didn't want to see it die.
Speaker A:And we both came at it, you know, from different angles.
Speaker A:Didn't even.
Speaker A:Again, didn't know each other, but we had a good business plan in place.
Speaker A:The model worked.
Speaker A:There was a vision that we both had for where this business could be and could be brought to.
Speaker A:Food will never go away.
Speaker A:We eat three times a day at least.
Speaker A:You know, if we're fortunate.
Speaker B:Yes.
Speaker A:And just, you know, teaching the appreciation of that and appreciation of this activity that is, you know, as, as mammals as a species that we have to do.
Speaker A:But bringing it to the art form and you know, to life and the appreciation behind it, it just seemed like it couldn't go away.
Speaker A:And we both had that nagging feeling of there was something that others needed to also know more about it.
Speaker A:In our definition of what this terroir was, this region was what we had to offer, you know, in terms of our land, our learning, our techniques, everything.
Speaker A:Everything, everything that, that kind of wraps itself in a nice basket of goodness.
Speaker A:So yeah, so we just said, let's give it a shot.
Speaker B:Yeah.
Speaker A:And we did.
Speaker A:And it's been more than 10 years now.
Speaker B:Wow.
Speaker A:We've brought it to another place, another happy place.
Speaker B:Yeah.
Speaker B:And you're based, you're based in the Byward Market, which is in Ottawa.
Speaker B:It's a very historic district.
Speaker B:Food stalls, restaurant and artisans.
Speaker B:For our listeners who have never visited, can you paint a picture of the market and what's, what happens on your tours and your base there?
Speaker A:Yeah, for sure.
Speaker A:So the Byward Market is a central downtown neighborhood.
Speaker A:It's not just a, you know, like a market is.
Speaker A:It's actually a neighborhood.
Speaker A:It's, you know, close walk from Parliament, the mouth of the Rideau Canal or World UNESCO Heritage Site.
Speaker A:It's, you know, an easy walk from many of the hotels in the area for visitors and just for locals generally has always been the hub of kind of, you know, the commerce and meeting and just generally food.
Speaker A:We have over like 600 businesses in the byword market and 350 are food related.
Speaker B:Yeah.
Speaker B:Wow.
Speaker A:It's always been an epicenter of, of culture.
Speaker A:But fun fact, you know, we, we are called Ottawa.
Speaker A:This, this is an indigenous name from the Algonquin people that inhabited the unseated territories around our, in our region.
Speaker A:But Ottawa means to trade or to exchange.
Speaker A:And I think it's so appropriate that the Byward Market and that whole idea of exchange is, is kind of part of the vibe that you get when you visit Byword.
Speaker A:So needless to say, on one of our food tours, it's a guided experience now we're giving you some history and cultural background and showing you where people love to eat in the neighborhood.
Speaker A:It's very eclectic, but you know, you're getting some good bites, you're getting a variety of sounds and smells and there's music going on, there's activity programming, all sorts of things and we weave you through all of these, you know, it's breweries and cafes and restaurants and bakeries and, and food stalls and lunch counters and just, just a great vibe that we just want to make you feel like, you know, you're part of the decor and part of the places that we like to like to go with locals, as locals, I should say.
Speaker B:And can you give us in terms of the sort of, the range of, I guess, different offerings that you do on your tours, in terms of the kind of foods that you're going to end up tast.
Speaker B:Give us a bit of a sample of that.
Speaker B:What sort of different things might you be, might you be experiencing on your tour?
Speaker A:Yeah, we're, we're a very diverse city and a very diverse country in general.
Speaker A:So, you know, you'll, you'll have different ethnic foods.
Speaker A:You might have, we might have some Indian, we might have some Italian, we might have some Mexican and different influences.
Speaker A:But you're eating, you know, a variety of foods that are going to equal up to a meal.
Speaker A:So you're going to be like super full.
Speaker A:But I think the best part about the experience, not only in the variety of foods that you're going to be consuming, is the stories behind it and it almost makes the food taste better.
Speaker B:Yeah, yeah, I couldn't agree more.
Speaker B:Yeah.
Speaker B:Knowing where it's come from, as you say, and just getting that deeper dive.
Speaker B:Connecting with your fellow travelers on your tour as well in terms of where they're from and their stories?
Speaker A:Absolutely.
Speaker A:You know, we're all travelers in many, many times of our lives and in different points of our lives.
Speaker A:And I, I think it's just interesting to gather stories from other people and how different people live different lives and different situations and scenarios and you put it all together and it makes a nice mixed salad.
Speaker A:Food metaphors are going to continue with me.
Speaker B:I love the food metaphors.
Speaker B:Please continue.
Speaker B:That's great.
Speaker B:I'll sprinkle my own little secret sauce on that as well.
Speaker A:Love that, love that.
Speaker B:Now, outside of your tours, you also run cooking classes there as well.
Speaker B:One cooking class that particularly piqued my interest was your teen chef classes, which I just thought was a wonderful idea having teens myself, I've got one, one in particular who loves his cooking.
Speaker B:I just thought, wow, what a lovely thing to do.
Speaker B:Can you share a bit more about that and I guess your classes in general, for sure.
Speaker A: year old and: Speaker A:Because, you know, they have to be a certain height to be able to reach the counters because there's, there's no dumifying any experience.
Speaker A:You're full on knife skills, you're doing it all, but you're having relaxed, fun atmosphere.
Speaker A:You know, my business partner and our team of chefs are professional chefs.
Speaker A:They want, they're just engaged and focused and passionate on again this appreciation of food.
Speaker A:So our teens that come into our program, we run summer camps, we have program throughout the year in a, you know, one off class type of scenario every other week.
Speaker A:And we see a lot of repeat customers, let's say on our, on our teen side because there are some amazing talent in some of our younger folk, you know, who are picking up knives and, and stirring, you know, food in pots and just you can see the, you know, the, the, the, the appreciation that they have for it.
Speaker A:So we're teaching them, you know, French cuisine techniques, fun building the recipes and learning, obviously building on those skills.
Speaker A:It's been so rewarding having kids come through our programming and then some have gone on to culinary school and now are teaching at Sebon.
Speaker B:How fantastic.
Speaker A:It's just so beautiful to see and just want to inspire and spark.
Speaker A:You know, everybody needs to learn to cook.
Speaker A:You have to know how to cook.
Speaker A:It's you know, art or not focused on in our schooling systems as much as maybe a few, few decades ago and it needs to come back.
Speaker A:And, and so we're, we're kind of happy to do that but you know, some of us didn't have all of that energy or time or even desire to cook when we were younger.
Speaker A:So now we find ourselves in the adult years.
Speaker A:Yes, with still like to learn some skills, would still like to go out and have fun around building a meal and sharing with friends and family and loved ones and meeting new people and just having fun with their food, but making it a pleasant but educative experience.
Speaker A:So that's, you know, that's our programming in general for the rest of the, you know, the older adult crowd as well.
Speaker A:So it's hands on experiences, it's tips and tricks.
Speaker A:It's great food.
Speaker A:You eat, you know, what you make right there during your session and you just get to share.
Speaker A:So we're very fortunate to have those, those beautiful moments talking about the lost.
Speaker B:Art, you know, thinking about cooking as a skill for life, not just if you want to go into hospitality.
Speaker B:You know, AI is probably not going to cook you a, a great meal.
Speaker B:It might give you the ingredients and the recipe, but it's not going to actually cook the meal for you.
Speaker A:That's right.
Speaker A:We're not there yet.
Speaker B:Now, thinking about First Nations Indigenous influence, particularly in Ottawa there, how does the business acknowledge or include Indigenous ingredients, voices or stories in the experiences that you offer?
Speaker A:Well, that's a great question.
Speaker A:And, you know, it's super important to us.
Speaker A:My business partner George and myself are very much make it a priority to recognize and acknowledge, you know, the enduring presence of our First Nations, Metis and Inuit peoples that, you know, inhabit these land, that have been the stewards of this land, have taught us so much about the food that we eat.
Speaker A:And so that comes out in many forms for us, whether it be tours where, you know, we acknowledge the teachings throughout some of the foods that we'll sample to the cooking classes where you're actually working with foraged forest, boreal, forest product.
Speaker A:For centuries, we were.
Speaker A:We were able to learn as settlers coming to this land from the Indigenous peoples that just really know what they're doing and how to do it.
Speaker A:And so, you know, we talk a lot about, you know, recognizing and bringing it to the forefront, but I think it's a return, too.
Speaker A:I think it's important to acknowledge that it was never lost.
Speaker A:It was lost.
Speaker A:Like, it was always there.
Speaker A:And we need to come back to it and recognize that there's so much that our Indigenous heritage has taught us.
Speaker B:Yeah, yeah.
Speaker B:And as you say, building it into your storytelling, particularly around we.
Speaker B:Obviously, farm to table is such a.
Speaker B:Is such a big trend, but this is going way beyond just farm to table.
Speaker B:This is going right back, isn't it?
Speaker A:I mean, I mean, look at.
Speaker A:Look at the tradition of what's the one symbol that most people.
Speaker A:People associate with Canada when it comes to food?
Speaker A:It's right on our flag.
Speaker A:It's the maple.
Speaker A:It's maple products.
Speaker A:And, you know, we'll teach you how to use maple sugar and not just maple syrup, and we'll tell you about the different products, but it's the acknowledgement that the Anishinaabe in our region were the first to do the tapping and appreciate that product, the SAP that came from the maple tree, and transform it and use it.
Speaker A:And it was medicine, it was food, it was tools.
Speaker A:All of this things that we just kind of, you know, see as one other ingredient.
Speaker A:But there's sacredness to some of the product.
Speaker A:So it's really special to be able to incorporate and bring back the Indigenous heritage and view on food and the experiences that we do.
Speaker B:Oh, it's beautiful.
Speaker B:Beautiful.
Speaker B:Now, Anthony Bourdain said that food is the fastest way to understand a place.
Speaker B:And I don't think he, I don't think he was wrong, that's for sure.
Speaker B:How do you see that, that sort of sentiment playing out in your work here in Ottawa?
Speaker A:Yeah, you know, it's food in is, is one.
Speaker A:It's sustenance.
Speaker A:Something that, you know, you're, you're.
Speaker A:We, we have to do to survive.
Speaker A:But the fastest way to get to know a place, I love that because I'll paint the picture of just like one of the experiences that you'll have on one of my tours.
Speaker A:And we're gonna, we're going to stop for this beautiful warm squash salad at one of our locations.
Speaker A:And this is a salad that has some butternut squash that's roasted.
Speaker A:It's got some maple toasted caramelized onions, it's got kale, some nice goat cheese, toasted pumpkin seeds.
Speaker A:And I'm making your mouth water on the inside.
Speaker A:But then I'm gonna bring you to the place of why these elements are together and why we're eating them and why we're presenting the salad to you.
Speaker A:So the squash and the maple syrup that were the onions are cooked in are two of those teachings from our indigenous culture and our indigenous peoples that were of this land.
Speaker A:The three sisters you might have heard of, are three ingredients that are planted and harvested together.
Speaker A:Squash being one of them, corn and then beans is the other.
Speaker A:So this is what art terroir produced.
Speaker A:And they kind of co thrive when they're planted together.
Speaker A:And that's why they're called the three sisters.
Speaker A:So the land that's giving us this, you know, is, is naturally, it's all around us.
Speaker A:So we're gonna, we're gonna harvest this and put this in the salad.
Speaker A:Now we got, we've got cold winters and you know, we don't have fruits and vegetables that are gonna last all throughout the year.
Speaker A:So we have to preserve and cold storage some things.
Speaker A:And kale is a fantastic vegetable that lasts into the cool season.
Speaker A:So when there's a snowfall, you can still be harvesting kale.
Speaker B:Yeah.
Speaker B:Okay.
Speaker B:Yeah.
Speaker A:So all of this type of information is what we like to share with people.
Speaker A:So you get an understanding of us and the people.
Speaker A:And that's what I think food tourism does is we're going underneath the layers, or if you want peeling back the layers of the yang, yin and getting to, you know, see the different multiple levels and so that you understand us better.
Speaker B:Yeah, yeah, yeah.
Speaker B:And you're talking about people's well being, aren't you?
Speaker B:I guess when people Leave your tours and go back home.
Speaker B:That's going to have a lasting impression on their life in terms of how they live and the kind of foods and maybe seasonal produce that they want to eat, rather than just thinking about going and buying things from the supermarket.
Speaker A:Well, that's our hope, anyways.
Speaker B:Sounds like you're definitely, definitely well on your way to changing people's lives.
Speaker B:That's for sure.
Speaker B:That's a pretty great thing to be doing now, thinking about some of the most joyful or surprising guest moments you've witnessed.
Speaker B:And I did hear a funny story about someone who thought that beaver tails were actually real beaver tails or were certainly questioning whether it was a beaver tail before they ate it, which did make me laugh.
Speaker B:A beaver tail is, to my understanding, a donut.
Speaker B:Right.
Speaker B:It's a type of donut.
Speaker A:Correct.
Speaker B:Definitely not a beaver tail.
Speaker A:Flattened doughnut.
Speaker A:Yeah.
Speaker A:Flat dough, you know, smothered in.
Speaker A:In butter, cinnamon and sugar.
Speaker A:And yes, it's not a real beaver tail, but yes, we have frightened a few guests and we like to kind of carry them along on that journey of not telling them that it's a pastry before we actually get to that experience.
Speaker A:So, yeah, that.
Speaker A:That's been some fun.
Speaker A:Some fun things that we've done.
Speaker A:But I think the other.
Speaker A:The other just the wows and the oohs and the ahs that we get out of people that will, whether it be a tour or a class, us that will tell us, oh, no, I don't eat that.
Speaker A:I don't like mushrooms, I don't like this, or whatever.
Speaker A:And then we go, yeah, but try it like this.
Speaker A:And when they understand that a certain way of cooking it, the certain way of presenting it, a certain way of combining it actually creates a different flavor or a different experience, and they go.
Speaker B:Oh, now I like this aha moment.
Speaker A:Those are fun.
Speaker A:Those are fun for us.
Speaker A:We really, really enjoy that.
Speaker B:I should send my mum on one of your tours.
Speaker B:She has a massive aversion to garlic.
Speaker A:And so what we teach you in our classes is that you need to actually don't use a garlic press or smash your garlic before you remove the germ in the middle.
Speaker B:Okay.
Speaker A:That makes all the difference because for a lot of people, they can't digest it.
Speaker B:Yes.
Speaker B:Right.
Speaker A:So when you remove that and then add your garlic in, there's a lot more people that have a pleasant garlic experience.
Speaker B:And it doesn't change the taste.
Speaker B:Still the same.
Speaker A:Does not change the taste.
Speaker B:Yeah, yeah, that's a great tip.
Speaker B:That is a great tip.
Speaker B:Oh, well, There you go.
Speaker B:I will definitely be using that tip.
Speaker B:Thank you for that.
Speaker B:Thanks for that.
Speaker A:You're very welcome.
Speaker B:That's brilliant.
Speaker B:All right, now, turning to the topic of leadership and you served as the chair of Ottawa Tourism, how did that role shape your perspective on the city as a destination?
Speaker A:Yeah, that, that whole.
Speaker A:And it's still ongoing.
Speaker A:I'm current past chair of Ottawa Tourism and so still involved, but it just made me more proud of the city, the destination in general.
Speaker A:Really, really feel passionate about sharing this region.
Speaker A:It gave me a perspective on the DNA of the region of the city.
Speaker A:Who is an Ottawan.
Speaker A:What do we have to offer?
Speaker A:Got exposed to so much more as far as our attractions, our activ accommodations.
Speaker A:So that in one way was just a great eye opener in terms of we have so much to offer and anybody that comes to us saying it's there to do around here, be ready to be dumped on with lots of information because there is a lot to do.
Speaker A:So that, that gave me that perspective.
Speaker A:But I think in terms of the fact that this is a destination marketing organization, I really saw the value in how a DMO can be the steward for city building and for the local economy.
Speaker A:Yeah, you know, it was beautiful to see how this organization in particular and the work that Ottawa Tourism does to promote our destination is really, they're, they're very well disrespected and, and kind of the envy of some regions, but really have a forward thinking and forward planning perspective on what this destination should be for the visitor and the local.
Speaker A:So we hear more and more terms around destination management more than destination marketing.
Speaker A:And I think my time with Ottawa Tourism made me appreciate that more.
Speaker A:There were some fantastic projects that I got to be a part of.
Speaker A:One that I'm particularly, you know, kind of, it's kind of near and dear to my heart was that Ottawa Tourism was the first DMO to actually partner with La Table des Chef, which runs some food recovery programs kind of throughout various cities in where the first Ottawa Tourism was the first DMO to actually partner.
Speaker A:And so the program is called the Ala Cath program.
Speaker A:Basically food is collected from variety of hospitality.
Speaker A:The hospitality industry partners so collected transformed into meals.
Speaker A: nd this initiative started in: Speaker A:So just over a year now and over 6, 160,000 meals have generated through this program.
Speaker A:One year.
Speaker A:It's just, it just gives me chills and goosebumps because obviously food is important for me and my business.
Speaker A:But people facing food insecurities is so much a problem with Many cities, many regions of the world.
Speaker A:With a region as rich as ours, it shouldn't be.
Speaker A:Food insecurity should not exist, but it does in our communities.
Speaker A:And programs like the A La Cat program just make my heart sing.
Speaker A:So that whole time, you know, and there are many other projects, Ottawa tourism does and the city does well.
Speaker A:The city does well with sustainable tourism, the city does well with accessible tourism and continues to push those kind of limits and, you know, break down barriers and welcome diversity.
Speaker A:So there's just been.
Speaker A:There was just a lot of great, feel good mom in my role as board chair, but just in feel good in general to be part of this destination, doing these things as well and sharing those, you know, sharing those stories with the world too.
Speaker B:Yeah, that's really lovely.
Speaker B:It sounds like the program you mentioned has been really successful.
Speaker B:Are you seeing that as aspiring to others?
Speaker B:I mean, I guess there's a. I'm seeing a trend now, particularly across hospitality where, you know, of course we're really looking at the amount of waste being produced and excess food and it's going right through ENT hospitality business, I guess, which is fantastic.
Speaker B:Is that something that you're seeing, a big shift in Ottawa?
Speaker A:Yeah, 100%.
Speaker A:And more and more people want to be part of the program and it inspires other cities and other regions as well.
Speaker A:I mean, I know that Ottawa tourism gets phone calls on a regular basis from other DMOs saying, how do you do it?
Speaker A:What have you done?
Speaker B:Yeah, brilliant.
Speaker A:Those type of things.
Speaker A:So it is brilliant.
Speaker A:And it's the way that we should be doing things.
Speaker A:Right.
Speaker B:We've got to collaborate.
Speaker A:Yeah, absolutely.
Speaker A:Absolutely.
Speaker A:I think there's ways, there's roads and other paths that are going to open up to continue collaboration and connection that way.
Speaker A:So it's pretty cool.
Speaker B:Fantastic.
Speaker B:Ottawa is proudly bilingual, Very multicultural place.
Speaker B:How does that richness show up in your tours and the stories you share?
Speaker B:And you've touched on some of this already, but keen to know how, how much it plays out.
Speaker A:Yeah, well, I mean, first of all, you're speaking to a Franco Ontarian, so I'm a French speaking Canadian that doesn't live in Quebec.
Speaker A:What?
Speaker A:Or I should say, even if I did live in Quebec, I'd still be a French Canadian, but I'm a Franco Ontarian and my business partner is Quebecois and so French for us is important.
Speaker A:So all of our services are bilingual and will continue to be, you know, it stems from our culture.
Speaker A:But gladly and happily, Ottawa is a bilingual city and services can be, you know, had in both English and French.
Speaker A:So my tour guides are both English and French speaking.
Speaker A:We are a multicultural city as we are in a multicultural country.
Speaker A:And specifically in Ottawa being a capital city, you know, we have many influences by, from the embassies that put on cultural events and, and you know, like just pockets and different pools of, you know, Chinatowns and, and Little Italy's and all of that type of thing that exists.
Speaker A:But beyond that, we have cultural festival, food festivals.
Speaker A:The Lebanese, we're the, the highest concentration of Lebanese population and actually food services in North America.
Speaker A:There's over 900 Lebanese food businesses in Ottawa alone.
Speaker A:So that comes through in our tours by having this mixed bag of different cultures and experiences and kind of how they've incorporated and integrated into our community but still keep that authentic experience of their cultures.
Speaker A:It's something that Ottawans will always ask for is and want is the desire to have a taste of the traditional or the authentic.
Speaker A:Yeah, okay, but, but I think that's what comes through in our tours as well, is for me, the Franco Ontarian, you're going to hear me.
Speaker A:If, if I have a vendor or a business owner that we're going in to see at the cafe and they're French, I'm going to switch into French right away and whatever.
Speaker A:Even if I'm leading an English speaking group.
Speaker A:That's just part of, of our way of doing things.
Speaker A:So we're often flipping into English into French.
Speaker A:But then I'm going to go and talk to Shahab who's Bengali and runs, you know, this beautiful lunch counter for this beautiful San Tikka wrap sandwich that he does.
Speaker A:And we're going to talk a whole other level of cultural engagement.
Speaker A:Yeah, so that's the fun part.
Speaker A:It's just so much variety in what we're trying to help people experience.
Speaker B:Yeah.
Speaker B:And I love that, as you said before, it's such a beautiful introduction to, you know, different cuisines that perhaps people have never really considered or certainly knew the backstory to.
Speaker A:Exactly, exactly.
Speaker A:You know, we're often asked what is Canadian food?
Speaker A:Like, what is a Canadian dish?
Speaker A:And, and that's what led me actually to develop our Taste of Canada tour.
Speaker A:So if you want to have a taste of all of the dishes that Canada has made famous, then you can take that tour.
Speaker A:But if you just want the byward market tour and just eat like a local, you know, you'll get to the essence of all of these influences, cultural influences that come into our food and, and Canadian food is that it's about diversity and, and, and Just, you know, it's when.
Speaker A:When we go out and Ottawans go out to have a meal and enjoy a meal, it's very rare that you have one.
Speaker A:A meal in just one place.
Speaker A:You might grab an appetizer or cocktail.
Speaker A:One one place.
Speaker A:You'll have your main dish, you know, somewhere else.
Speaker A:And then you go grab.
Speaker B:Yeah.
Speaker B:Wow.
Speaker B:Okay.
Speaker A:At a cafe or something.
Speaker A:So that's the way we roll.
Speaker B:Love it.
Speaker B:I love that.
Speaker B:Yeah.
Speaker B:What a beautiful idea.
Speaker B:Yeah.
Speaker B:That's not something that's a big deal in Australia.
Speaker B:What a great way to mix it up.
Speaker A:Exactly.
Speaker A:That's how the tours kind of started.
Speaker B:Yeah.
Speaker B:It makes complete sense.
Speaker B:When travelers think of Canada, perhaps they're thinking firstly about Canada's incredible wilderness.
Speaker B:They're thinking about the mountains, the lakes, the incredible wildlife.
Speaker B:Perhaps food may be down the list for some people in terms of the, you know, first priority when they think about.
Speaker B:About a destination like Canada.
Speaker B:How do you think food t. Tourism helps broaden the story of Canada?
Speaker A:Yeah, that's a good one.
Speaker A:It's funny because personally, when I travel will always.
Speaker A:The first thing I do will be book a food tour on the first day that I get there.
Speaker B:Yep.
Speaker A:And that I will always encourage travelers to do that and agents to.
Speaker A:To.
Speaker A:To book a food tour for next space.
Speaker A:Because.
Speaker A:Because, you know, as we talked about that whole understanding of place, that becomes important.
Speaker A:But yes, Canada is a vast country.
Speaker A:We have beautiful nature.
Speaker A:Our wilderness and nature in general is just unmatched in many, many ways.
Speaker A:And our cities are far apart.
Speaker A:And it takes five days to get across the country.
Speaker A:And it's five time zones.
Speaker A:It's large, it's beautiful.
Speaker A:But what the food tourism does is it connects people.
Speaker A:Because when you take a meal and you get into the vibe of a restaurant, or you sit at a communal table or you meet people, the food tourism is fundamentally a human activity.
Speaker A:And I think it's that connecting that you will then get to appreciate that nature better.
Speaker B:Yep.
Speaker B:Yeah.
Speaker A:So I think food tourism does that.
Speaker A:It's that it's about the connecting of humans, community, and just the whole appreciation just becomes better understood.
Speaker B:Yeah.
Speaker B:I think that's a fantastic travel tip.
Speaker B:It's announcing your arrival in a destination in many ways, isn't it?
Speaker B:You are learning all about the fabric of the place you've just arrived, tapping into so many different cultures that you probably hadn't thought about.
Speaker B:And as you say, connecting on a real soul level with your fellow travelers.
Speaker B:And of course, where you are.
Speaker A:And of course, you're getting good food you're not going to get.
Speaker B:And of course, the food is absolutely.
Speaker A:There's a good chance that they will have picked some great places for you to eat.
Speaker A:You get your bearings and you know what you like and what you don't like, and then you get, you know, then you feel confident about moving around the community.
Speaker B:Yeah.
Speaker A:So, you know, it's just.
Speaker A:I'm looking for my words in English because I'm thinking in French, but it feels more secure.
Speaker B:Yes.
Speaker B:Yeah, yeah, yeah, yeah.
Speaker B:It would lead to a much, much, much deeper trip afterwards.
Speaker B:You've got that.
Speaker B:You've got that initial foundation, and you.
Speaker B:It gives you real understanding.
Speaker A:Yeah, for sure.
Speaker A:For sure.
Speaker B:Yeah.
Speaker B:Well, speaking about soul food, it's not just about filling our stomachs, but nourishing our spirit.
Speaker B:And what does soul food mean to you?
Speaker B:And how does it show up in what you do do?
Speaker A:Yeah, that's a great term.
Speaker A:I really, really love soul food.
Speaker A:It really resonates with me.
Speaker A:I think this.
Speaker A:Because soul is that place between your heart and your head.
Speaker A:It's.
Speaker A:It's, you know, it's very unique.
Speaker A:It's what allows us to feel joy, feel, you know, understanding.
Speaker A:Learning finds, you know, it's where we find meaning and purpose and in a multitude of things that are big and small.
Speaker A:So I think.
Speaker A:I think soul in general, the, you know, thinking on the word soul is an important one, and it.
Speaker A:What.
Speaker A:It's what helps us make deeper connections with other people, with the land and the surroundings and with ourselves.
Speaker A:And I think our tours are about soul food.
Speaker A:I think our classes are about soul food because of those things.
Speaker A:And I think that we've done our job.
Speaker A:When you can feel like those connections are made, actually, I don't think I know that we make those connections happen.
Speaker A:So, yeah, I really resonate with soul food.
Speaker B:Yeah, that's beautiful.
Speaker B:I think, you know, when you could go to a restaurant and, you know, whether the food's been made with love, you can kind of tell.
Speaker B:There's a big difference, I feel, which is, I guess, what separates good restaurants from not so good.
Speaker B:But it's.
Speaker B:It's a. I don't know what it is.
Speaker B:It's just.
Speaker B:It's the way.
Speaker B:Yeah.
Speaker B:It's hard to put into words.
Speaker B:It's a feeling.
Speaker A:Hard to put in the words.
Speaker A:It's a feeling.
Speaker A:But you know, when you feel it, that it feels good.
Speaker A:The feeling in the end is it feels good, it fills you.
Speaker A:It makes you whole.
Speaker A:And that's what we hope that our experiences do.
Speaker B:Yeah.
Speaker B:And that is the true meaning of the business, of your business name, is it not Sebon?
Speaker A:It is.
Speaker B:It's good.
Speaker A:Is that wow, you know, c' est bon.
Speaker B:Yeah.
Speaker A:It means it's good and it means it's tasty.
Speaker A:But it also means, like, it's an expression that we use to say, I get it or I approve.
Speaker B:Yep.
Speaker A:So it has different facets of what c', bon, the words c' est bon means, but I think that's what we're trying to capture.
Speaker B:Maybe that should be the translation for soul food.
Speaker B:The French translation seems to define it pretty well.
Speaker B:All right, my last question.
Speaker B:Now, this is a big question for you, Stephanie, I realize, but for our travelers out there, if someone could only try one bite, sip or dish in Ottawa, the one that says, this is the heart of our city, what would it be?
Speaker A:My goodness.
Speaker A:Yeah, that is a hard question, but I think probably you can't do Ottawa without a beaver tail and slip it.
Speaker A:As plain as that sounds, it is not only iconic to Ottawa, but it is about a community.
Speaker A:It's actually a rite of passage for us because this little pastry, which has been sold for more than 40 years in our community, is also tied into many, many traditions.
Speaker A:So a beaver tail after a night out and, you know, in the byword market, a beaver tail after you brought the kids to the museum, a beaver T. You've been on a skate, or actually during a skate on the world's largest skateway in the winter on the Rideau Canal, when you can stop at a kiosk for your beaver tail mid skate.
Speaker A:Wow, that sounds winter when it's freezing cold, this warm pastry that warms you up, and that's your reward for being out there on the ice with thousands of people.
Speaker A:So I think you can't do Ottawa without a beaver tail.
Speaker B:I must admit, I wasn't expecting you to beaver tail initially.
Speaker B:I am so in.
Speaker B:I am so in for a beaver tail, particularly skating down the frozen river.
Speaker B:That just sounds incredible.
Speaker B:Wow.
Speaker B:Goodness.
Speaker B:Well, thank you so much, Stephanie, for our lovely chat today.
Speaker B:I've enjoyed it immensely.
Speaker B:Yes, as we said at the start, I am incredibly hungry now.
Speaker B:I just wish I was in Ottawa to sample some of these amazing, amazing dishes and foods and flavors that you've mentioned.
Speaker B:But we wish you all the best with your business.
Speaker B:I know you're going to have plenty of Australians coming over to see you.
Speaker B:So thank you so much again, and I look forward to talking to you again soon.
Speaker A:It's been my pleasure and I look forward to eating with you soon.
Speaker A:Matt.
Speaker A:And all and all of our Australian visitors, who we love dearly.
Speaker A:We look forward to serving you up some great dishes and some great stories.
Speaker B:Beautiful.
Speaker B:You can reserve us a table right now.
Speaker B:We'll be there very soon.
Speaker A:Done.
Speaker B:Thank you, Stephanie.
Speaker A:You're very welcome.
Speaker B:Stephanie's story reminds us that food is never just about taste.
Speaker B:It's about connection.
Speaker B:Through her work at Sebon, she shows how sharing a meal can open doors to culture, spark conversations and create lasting bonds.
Speaker B:As Anthony Bourdain often said, food is the fastest way to understand a place.
Speaker B:And in many ways, what Stephanie offers is soul food.
Speaker B:Nourishment that goes beyond the plate, speaks to the spirit and reveals the true heart of Canada.
Speaker B:Thanks so much for listening today.
Speaker B:And don't forget to check the show notes for useful links, downloads and more information on today's episode.
Speaker B:Whether you're a travel professional, a traveller, or simply a curious listener, you'll find all the resources you need to help you dive deeper into the hearts of Canada.
Speaker B:Until next time, safe travels.
