Dana on TV

Pictured above, (LtoR) Diane Buckner, Rose Reisman, Dana McCauley from  Fortune Hunters Sunday, March 22nd on CBC Newsworld.

Look for me on CTS’ Real Life with Sharon Caddy during June:

  • BBQ Safety June 17th
  • Spring Food Trends, June 24th
  • Or, check out these Outdoor Buffet Tips that appeared recently on the show

I’ll also be making appearances as a guest griller on:

  • CTV News at Noon: June 9
  • Rogers Daytime Kitchener: June 16
  • CHMorning Live: June 19
  • Rogers Daytime York Region: all summer long

2009 food trends on Toronto’s Breakfast Television.

Cooking Mac and Cheese and Butterscotch Pudding on Daytime Toronto. — Video clip courtesy of rogerstv.jpg

Fighting the cold and flu and helping with hangovers at The Weather Network –Video clips courtesy of theweathernetwork.jpg

Environmentally friendly cooking tips

Energy-saving baking tips

8 Responses to Dana on TV

  1. danamccauley says:

    Hi If you are looking for the Sunrise Tofu Recipes from today’s CBC Newsworld segment go to http://www.toptentable.com/Bonus%20Recipes%20%26%20Tips/582216CA-72B6-4E73-9334-9C2CBEDA5C83.html.

    For those of you who missed the segment but are interested, you can watch it online: http://www.cbc.ca/news/goinggreen/

    Happy green cooking!


  2. Terry Gentry says:

    I just saw you prepare stir-fried tofu and vegetables on CBC Morning. You used one of those flexible plastic & rubber spatulas that melt into the food and fill your body with all kinds of foreign substances, toxins, etc.

    How can you do this while purporting to lecture us on healthy eating?

  3. danamccauley says:

    Hi Terry,

    Those spatulas are sold as being heat safe to 500F degrees. My wok was set to 425F. As far as my understanding goes, what I was doing on air today is perfectly safe.

    If you can send me info that refutes the manufacturer’s claims. I’d be pleased to read it.



  4. Psychgrad says:

    Great videos Dana. You’re a natural on film. You make it look easy. I particularly like the environmentally friendly options.

  5. Martin Kouprie says:

    Well we use silicone rubber spatulas in my commercial kitchen and we haven’t had a problem with any of them unless they are accidently placed upon an open flame (3000 BTU burner).

    My suggestion to Terry G is that you purchase a spatula from reputable kitchen sources to see the difference quality makes. Remember the key word is SILICONE and check the temperature rating. Like anything else, there is a lot of crap out there, educate yourself before buying or running your mouth off.

  6. danamccauley says:

    It’s not TV but you can hear me on the radio discussing the future of food media by clicking on this link and choosing episode 4:


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