29 May 12 Questions with Tony Loffreda
Each week we ask our guest a lightning round of questions from most-loved breakfast item, to favourite athlete (dead or alive) ...
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Author: aimup
29 May E22: Tony Loffreda
Tony Loffreda is a Canadian politician and former banker. In July 2019, he was appointed as a Canadian Senator representing the province of Quebec. He previously worked as a Royal Bank of Canada executive in Montreal. He was also an integral person in Canada locking...
25 May Stoppage Time Mashup #7
Every weekday during COVID self-isolation we go LIVE on IG to get an inside look into our community of fans locked up in their nests. ...
20 May Stoppage Time Mashup #6
Every weekday during COVID self-isolation we go LIVE on IG to get an inside look into our community of fans locked up in their nests. ...
20 May 12 Questions with James Mullinger
Each week we ask our guest a lightning round of questions from most-loved breakfast item, to favourite athlete (dead or alive) ...
20 May E21: James Mullinger
James Mullinger is an English alternative comedian and finalist in the comedy competition "Jimmy Carr's Comedy Idol". He now lives in Atlantic Canada and has been nominated for a Canadian Comedy Award for Best Live Solo Show and a Just For Laughs Best Comedy Show...
14 May Stoppage Time Mashup #5
Every weekday during COVID self-isolation we go LIVE on IG to get an inside look into our community of fans locked up in their nests. ...
13 May 12 Questions with Antonio Park
Each week we ask our guest a lightning round of questions from most-loved breakfast item, to favourite athlete (dead or alive) ...
13 May 12 Questions with JOEL WATERMAN
Each week we ask our guest a lightning round of questions from most-loved breakfast item, to favourite athlete (dead or alive) ...
13 May E20: Antonio Park
This world-renowned chef started in his mother’s South Korean kitchen, in Argentina/Paraguay. Thanks to a fresh garden that spanned acres, and his mom’s insistence on creating everything from scratch, the drive for perfection, sustainability, and farm-to-table cooking became his raison d’être. This mantra carried him...