Page
      12
      March
      4,
      2009
     
    
   
   
    
     
      By
      Lindsey
      Rivait
     
     
      The
      Lance
      (University
      of
     
     
      Windsor)
     
    
   
   
    
     
      WINDSOR
      (CUP)
      —
      Nadia
     
     
      Giosia
      hopes
      to
      bring
      a
      little
     
     
      bit
      of
      rock
      ‘n’
      roll
      to
      the
      oth-
     
     
      erwise
      bland
      world
      of
      food
     
     
      media.
     
    

    
     
      Giosia,
      a
      Montreal-based
     
     
      comedian
      and
      chef,
      hosts
      the
     
     
      award-winning
      online
      series
     
     
      Bitchin’
      Kitchen
      TV,
      which
     
     
      beat
      out
      Conan
      O’Brien’s
     
     
      iPod
      series
      for
      the
      2007
     
     
      Wave
      Award
      for
      Favourite
     
     
      Mobile
      Comedy
      Series.
     
    

    
     
      Giosia
      began
      producing
     
     
      sketch
      comedy
      online
      in
     
     
      2001,
      until
      she
      became
      ob-
     
     
      sessed
      with
      cooking
      shows.
     
    

    
     
      “T
      love
      food.
      I
      grew
      up
      in
      an
     
     
      Italian
      family
      where
      cooking
     
     
      and
      eating
      was
      always
      the
     
     
      centre
      of
      attention.
      One
      day,
     
     
      it
      kind
      of
      dawned
      on
      me
      that
     
     
      I
      could
      make
      fun
      of
      my
      cake
     
     
      and
      eat
      it,
      too,”
      explained
     
     
      Giosia.
     
    

    
     
      Using
      her
      experience
      in
     
     
      comedy
      and
      her
      passion
      for
     
     
      food,
      she
      created
      Bitchin’
     
     
      Kitchen
      —
      a
      collection
      of
      her
     
     
      favourite
      recipes,
      and
      a
      hy-
     
     
      brid
      of
      both
      genres.
     
    

    
     
      Many
      of
      the
      recipes
      in
      The
     
     
      Bitchin’
      Kitchen
      Cookbook
     
     
      are
      healthy
      and
      geared
      to-
     
     
      ward
      a
      student
      budget,
      made
     
     
      with
      fresh
      foods
      prepared
     
     
      simply.
     
    

    
     
      Giosia’s
      recipes
      are
      easy
      to
     
     
      follow
      and
      tasty,
      yet
      she
      has
     
     
      not
      had
      any
      formal
      training.
     
    

    
     
      “T’m
      just
      Italian.
      I’ve
      been
     
     
      obsessed
      with
      food
      since
      I
     
     
      was
      a
      young
      child.
      My
      par-
     
     
      ents
      actually
      had
      a
      catering
     
     
      business,
      so
      I
      grew
      up
      around
     
    
   
   
    
     
      ENTERTAINMENT
     
    
   
   
    
     
      Blood,
      sweat,
      and
      elbow
      grease
     
    
   
   
    
     
      Montreal
      chef
      dishes
      on
      new
      recipe
      book,
      Bitchin’
      Kitchen
     
    
   
   
    
     
      it,”
      she
      said.
      “I
      don’t
      think
     
     
      people
      need
      formal
      training
     
     
      to
      be
      a
      good
      cook.”
     
    

    
     
      Giosia
      bases
      her
      recipes
      on
     
     
      real-life
      themes
      and
      occa-
     
     
      sions.
      She
      cites
      the
      Under-
     
     
      dog
      Vegetables
      chapter
      as
     
     
      especially
      useful.
     
    

    
     
      “Tt
      really
      brings
      to
      light
     
     
      these
      vegetables
      everybody
     
     
      hates,”
      said
      Giosia.
      “When
     
     
      you’re
      dealing
      with
      vege-
     
     
      tables
      that
      aren’t
      that
      good,
     
    
   
   
    
     
       
     
    
   
   
    
     
      LET
     
    
   
   
    
     
      THE
      BOYS
     
    
   
   
    
     
      N
      UP
      THE
      MESS
     
    
   
   
    
     
      there’s
      only
      one
      solution
      and
     
     
      it’s
      frying
      it,
      lots
      of
      garlic,
     
     
      lots
      of
      olive
      oil.
      We’re
      not
     
     
      going
      to
      pussy-foot
      around
     
     
      the
      situation
      and
      pretend
      you
     
     
      can
      steam
      a
      stinking
      cauli-
     
     
      flower
      and
      have
      an
      orgasmic
     
     
      culinary
      experience.
      That
     
     
      chapter
      I
      really
      adore
      be-
     
     
      cause
      it’s
      simple,”
      she
      said.
     
    

    
     
      Other
      chapters
      include
     
     
      One-Night-Stand
      Breakfasts,
     
     
      Break-Up
      Bonanza,
      Rehab
     
    
   
   
    
     
       
     
    
   
   
    
     
        
       
     
    
   
   
    
     
        
     
    
   
   
    
     
      Recipes,
      PMScapades,
      and
     
     
      Broke-Ass
      Dishes.
     
    

    
     
      Giosia
      supplements
      _
      the
     
     
      recipes
      with
      her
      cast
      of
      man-
     
     
      candy
      and
      offers
      up
      “Nad-
     
     
      vice”
      on
      food
      and
      relation-
     
     
      ships,
      including
      a
      “Loser
     
     
      Specimen
      Guide”
      to
      help
     
     
      gauge
      how
      many
      free
      drinks
     
     
      you
      can
      score
      from
      losers
      at
     
     
      the
      bar.
      Be
     
    

    
     
      Food
      education
      is
      also
     
     
      prominent
      in
      the
      book,
      as
     
    
   
   
    
     
      PANTHER
      POST
     
    
   
   
    
     
      Giosia
      offers
      tips
      for
      begin-
     
     
      ners,
      outlines
      essential
      cook-
     
     
      ing
      gear,
      and
      introduces
      a
     
     
      basic
      grocery
      list.
     
    

    
     
      Giosia
      is
      busy
      expending
     
     
      the
      Bitchin’
      Kitchen
      brand
     
     
      all
      over
      the
      place.
      —
     
    

    
     
      “We’re
      launching
      a
      new
     
     
      mega
      site,
      and
      we’re
      branch-
     
    
   
   
    
     
      ‘ing
      into
      DIY
      [do
      it
      yourself]
     
    
   
   
    
     
      and
      crafts,”
      she
      said.
     
    

    
     
      “Essentially,
      it’s
      time
      to
     
     
      have
      fun
      and
      have
      a
      more
     
     
      rock
      ‘n’
      roll
      edgy
      perspec-
     
     
      tive
      on
      everything
      lifestyle.
     
     
      No
      one
      from
      my
      generation
     
     
      is
      interested
      in
      painting
      their
     
     
      walls
      beige,
      or
      stuffing
      a
     
     
      turkey,”
      Giosia
      added.
      “We
     
     
      want
      to
      have
      fun
      with
      life-
     
     
      style,
      and
      that’s
      what
      we’re
     
     
      going
      to
      be
      bringing
      to
      ev-
     
     
      eryone.”
     
    

    
     
      In
      addition
      to
      expanding
     
     
      her
      brand
      online,
      Giosia
      cur-
     
     
      rently
      has
      a
      development
     
     
      deal
      with
      the
      Food
      Network
     
     
      for
      a
      half-hour
      TV
      version
      of
     
     
      the
      Bitchin’
      Kitchen
      web
      ep-
     
     
      isodes,
      due
      out
      this
      spring.
     
    

    
     
      Even
      with
      a
      TV
      show
      in
      the
     
     
      works,
      Giosia
      says
      she
      will
     
     
      continue
      the
      online
      version
     
     
      of
      Bitchin’
      Kitchen,
      which
     
     
      run
      60
      to
      90
      seconds
      long
     
     
      and
      boast
      over
      a
      quarter
      of
      a
     
     
      million
      views
      per
      month.
     
    

    
     
      “I’m
      a
      Food
      Network
      junk-
     
     
      ie.
      It’s
      so
      awesome;
      it’s
      like
     
     
      porn.
      It’s
      really
      fantastic.
     
     
      And
      big
      props
      to
      Food
      Net-
     
     
      work
      for
      taking
      the
      chance
     
     
      on
      something
      edgier,”
      she
     
     
      said.
     
    

    
     
      “There’s
      a
      lot
      of
      young
      peo-
     
     
      ple
      who
      watch
      Food
      Network
     
     
      and
      they’re
      just
      dying
      to
      see
     
     
      something
      that’s
      a
      little
      bit
     
     
      more
      out
      there
      that
      speaks
      to
     
     
      them
      a
      little
      bit
      more.”