AnthroDish podcast

Player FM - Internet Radio Done Right

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Food

추가했습니다 seven 년 전

Sarah Duignan에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Sarah Duignan 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

How to Be a Better Human

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Throwing good parties and building community (w/ Priya Parker) 38:16

24 weeks 전38:16

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38:16

Many of us are entering the new year with a similar goal — to build community and connect more with others. To kick off season five, Priya Parker shares ideas on how to be the host with the most. An expert on building connection, Priya is the author of “The Art of Gathering: How We Meet and Why It Matters.” Whether it's a book club, wedding, birthday or niche-and-obscurely themed party, Priya and Chris talk about how to create meaningful and fun experiences for all of your guests — including yourself. For the full text transcript, visit go.ted.com/BHTranscripts . For the full text transcript, visit go.ted.com/BHTranscripts Want to help shape TED’s shows going forward? Fill out our survey here ! Learn more about TED Next at ted.com/futureyou Hosted on Acast. See acast.com/privacy for more information.…

AnthroDish

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AnthroDish explores the intersections between our foods, cultures, and identities. Host Dr. Sarah Duignan sits down one-on-one with people in academia, hospitality, farming and agriculture, and more to learn about their food knowledge and experiences. If you're interested in the unique lives of everyday people who have been shaped by their relationship with food, this show is for you!

162 에피소드

AnthroDish

108 subscribers

updated 약 1년 전

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162 에피소드

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AnthroDish

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153: Setting a Place for Recipes of Displacement & Community with Hawa Hassan 32:47

6 weeks 전32:47

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32:47

As season 9 of the podcast draws to a close, it’s feeling like a full circle moment thematically. The conversations began this season around what it means to value labour, specifically whose labour is and isn’t valued to power a global food supply, and an exposé of the cruel treatment of migrant workers coming to the U.S. But the process of migrating, and the experiences that come with it, are incredibly important stories. What does it mean to carry culture through food when you’ve been displaced, and how can food serve as the foundation to continue resilience and pass along important cultural heritage through recipes? I spoke with Hawa Hassan today to explore these questions. Hawa is a James Beard Award winner and culinary triple threat: dynamic chef, TV personality, and entrepreneur. She's the founder of Basbaas, a line of sauce and condiments inspired by her home country of Somalia, a fast-growing brand that has been featured in Forbes, the New York Times, Eater, and more. Her first cookbook-meets-travelogue, In Bibi's Kitchen, shares recipes and stories from grandmothers—or bibis—in eight African countries bordering the Indian Ocean. In our conversation, Hawa talks about her latest cookbook, Setting a Place for Us , and how she built this stunning series of recipes from eight countries impacted by war and conflict. Hawa explores how she structured the recipes for the pantry, working with photographers and local experts to shape the stories conveyed through the recipes, and the importance of challenging single-origin stories about conflict and its impact on culture, food, and identity. Learn More from Hawa: Buy Setting a Place for Us Cookbook Instagram: @ hawahassan…

AnthroDish

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152: Documenting the Undocumented through Food with Jill Damatac 30:27

8 weeks 전30:27

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30:27

The idea of a pristine kitchen with clean countertops feels distinctively American, or an all-American idealist. However, the concept of the American ideal, or the American dream, desperately needs to be challenged. How better to do that than through food? My guest this week, author and filmmaker Jill Damatac, does just that in her new memoir, Dirty Kitchen: A Memoir of Food and Family. Jill was born in the Philippines, raised in the US, and is now a UK citizen living in the San Francisco Bay Area. Her film and photography work has been featured on the BBC and in Time , and at film festivals worldwide; her short documentary film Blood and Ink ( Dugo at Tinta ), about the Indigenous Filipino tattooist Apo Whang Od, was an official selection at the Academy Award–qualifying DOC NYC and won Best Documentary at Ireland’s Kerry Film Festival. Jill holds an MSt in Creative Writing from the University of Cambridge and an MA in Documentary Film from the University of the Arts London. Her new book, Dirty Kitchen, is a food memoir of 22 years undocumented in the United States. In today’s episode, we explore her memoir as a unique narrative that combines recipes, Filipino histories and mythologies, American immigration experiences, food writing, and personal narratives. Jill describes how she structured the book, how Filipino diasporic recipes relate to diasporic and migrant experiences, and the relationship between American foods and rebuilding a sense of self through Filipino foods after living undocumented for many years. Resources: Buy Dirty Kitchen: A Memoir of Food and Family Website: https://www.jilldamatac.com/ Instagram: @jilldamatac…

AnthroDish

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151: What Can Local and Seasonal Food Networks Look Like? with Colin Fontaine 28:53

9 weeks 전28:53

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28:53

Perhaps now more than ever, there’s renewed appreciation for the intricacies of our food systems' deep dependence on a global supply chain. However, that also raises challenges around our relationships with producers and understanding of food value. My guest today, Colin Fontaine, is here to discuss how to reorient American concepts of food and culture to be grounded in seasonal and local approaches. Colin examines food production solutions to achieve more local and seasonal foods, arguing that this issue is more of a cultural problem in need of cultural solutions. Colin has worked in produce procurement, including wholesale distribution, and as an East Coast local produce category manager for Sprouts Farmers Market. Colin is based in Philadelphia, Pennsylvania, and has an undergraduate degree in anthropology from Bridgewater State University. Through his newsletter Northeast Cuisine, Colin writes about how to localize the food system in the northeastern US, considering past, present, and future lessons about the region and its climate, producers, cultures, and produce availability to build a better and more equitable food system. Learn More About Colin: Newsletter: Northeast Cuisine Instagram: @northeastcuisine…

AnthroDish

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150: Italian Pasta Nights with an American Accent with Renato Poliafito 31:27

10 weeks 전31:27

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31:27

Throughout this season, we’ve been exploring immigrant narratives around food: roles in food systems, labour, and diasporic food stories. Part of this is making sense of the “ish” elements to identities through food, which my guest this week, Renato Poliafito, does beautifully. Renato is a James Beard-nominated restaurateur, pastry chef, cookbook author, designer, and entrepreneur based in Brooklyn, NY. After a graphic design and advertising career, Renato pivoted to food, training as a barista to learn more about the industry, eventually opening Baked in 2005. This kicked off a culinary renaissance in the waterfront neighbourhood, resulting in several cookbooks, a line of mixes, granola, bakeware, a location in Tokyo, and multiple James Beard nominations. After over a decade at Baked, Renato embarked on a new project. He opened Ciao, Gloria in Prospect Heights in 2019, a daytime café and neighbourhood bakery steeped in his Italian-American upbringing and heritage. Inspired by the monthly pasta events he did briefly at Ciao, Gloria, pre-pandemic, Renato opened a sister concept on Vanderbilt Avenue called Pasta Night, a casual pasta concept, in October 2024. He is also the author of Dolci!: American Baking with an Italian Accent , his first solo cookbook featuring Italian and “Italian American-ish” cakes, cookies, pies, and pastries for any occasion. In this conversation, Renato explores how he infused his culture and background into Ciao, Gloria, and Pasta Nights, how he switches between his Italian and American heritages to build their menus, and his perspectives on creating community in Brooklyn and Italian-American eating experiences that speak to American-style dining. Learn More About Renato: Book: Dolci! American Baking with an Italian Accent Pasta Night Website Instagram: @pastanightbk @ciaogloria and @renatoinbrooklyn…

AnthroDish

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149: Unbottling the Problems of Bottled Water with Daniel Jaffee 57:41

11 weeks 전57:41

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57:41

A plastic bottle of water powerfully represents the state of our current environmental and health priorities. That water can become commodified while being an essential public service means that who gets access to water can be deeply challenged. How is water justice reached when plastic water privatization has become so embedded in our systems? My guest today, Dr. Daniel Jaffee, is here to explore the depths of these two important parts of the water spectrum. Dan is an environmental and rural sociologist, and a professor of Sociology at Portland State University. His research examines conflicts over water privatization and commodification, the social, economic, and environmental impacts of bottled and packaged water, and the social movements that form around bottled water and water justice in the global North and South. He is also the author of Unbottled: The Fight Against Plastic Water and for Water Justice, and Brewing Justice: Fair Trade Coffee, Sustainability, and Survival. In today’s episode, we’re talking about how cultural and economic shifts shaped the success of bottled water, what its commodification means for the municipal water systems that serve us, and how the global water crisis becomes socially produced. Resources: Unbottled Book Dan's Website…

AnthroDish

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148: Masala, Maíz, and Movement - Ingredients for Decolonizing Plates with Norma Listman and Saqib Keval 38:16

13 weeks 전38:16

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38:16

On the show today are Norma Listman and Saqib Keval, looking at the solutions and communities that can be built when activism and ethical values are at the forefront of food creation. Norma and Saqib are the chefs and restauranteurs behind Masala y Maíz, which TIME Magazine named as one of the top destinations to visit worldwide, and its slightly more casual Indian-Mexican sister restaurant, Mari Gold . Norma and Saqib were also just featured in the most recent season of Chef’s Table on Netflix. Masala y Maíz seamlessly blends Indian, East African, and Mexican flavours inspired by the cultures of the husband-wife team. In addition to being renowned globally for its genre-bending and deeply personal cuisine, Masala y Maíz champions a movement of social justice through food, prioritizing quality of life for their staff and farmers and serving as a testament to the idea that a values-based workplace can also be a thriving workplace. In today’s conversation, Norma and Saqib share how they moved the idea of Masala y Maíz from a research concept into a full restaurant, even after not being so sure about staying in the industry for all its shortcomings), how experiences with local flavours on a menu can fuck with your brain and decolonize how you think about ingredients, and the importance of corn in cultural, social, and decolonial approaches to food. Resources: Social Media: @masalaymaiz @normalistman @saqibkeval Website for Masala y Maíz Eastern Standard Times interview Book mentioned: México Between Feast and Famine: Food, Corporate Power, and Inequality by Enrique Ochoa…

AnthroDish

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147: What Canada Ate - The Role of Cookbooks in Culinary History with Dr. Rebecca Beausaert 34:20

15 weeks 전34:20

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34:20

As most historians will tell you, the past can help make sense of a lot of the present, but maybe in unexpected or novel ways—like through cookbooks! We’re living in an intense period (I probably always say this, but it feels particularly challenging right now). With the new Trump presidency, shifts to Canada’s economic stability and food security are top of mind for many—how are we going to afford eating, how can we support Canadian-focused food systems, and who is at the centre of these domestic pursuits? My guest today is Dr. Rebecca Beausaert, here to explore how historical food cookbooks can provide valuable insights into how we make sense of food as a country. Rebecca is an adjunct professor in the history department at the University of Guelph. She is also the co-founder and co-director of the increased What Canada Ate website, which is an online repository of digitized historical cookbooks. She is also the author of Pursuing Play: Women’s Leisure in Small-Town Ontario, 1870-1914 . In today’s conversation, we explore the history of Canadian cookbooks from the first Canadian cookbook published in 1825 to today. She looks at how different agricultural, technological, social, and economic shifts impacted what recipes and ingredients appeared on cookbook pages, the untold stories of domestic handbooks and the women that fed farmers, and how cookbooks can paint the story of the ever-complex question around defining Canadian cuisine. Learn More from Rebecca: What Canada Ate cookbook repository Rebecca Beausaert on Bluesky Faculty Page…

AnthroDish

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146: Flavour's Role in Food System Fixes with Franco Fubini 36:39

15 weeks 전36:39

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36:39

The idea of industrial food systems is flat, heavy, and feels complex to access. It brings up connotations of very bland, hyper-processed foods made to reach a large number of people at a low cost. There are important consequences to these food systems choices, though some are louder ones than others. My guest today, Franco Fubini, tackles an often under-appreciated one: flavours of ingredients. Franco Fubini is the founder and CEO of Natoora, and takes a unique approach to seasonality and sourcing for chefs and consumers across London, Paris, Milan, Copenhagen, Malmo, New York, LA, Miami, and Melbourne. He is also a professor of Sustainability Management at Columbia University in NYC. Franco is driven by his belief that engaging people with the real flavour of fruits and vegetables, arguing that we can collectively transform how food is being farmed and supplied if we focus more on a supply chain rooted in flavour, transparency, and direct relationships. He is also the author of In Search of the Perfect Peach: Why Flavour Holds the Answer to Fixing Our Food System. In today’s episode, we look at the role that flavour plays in our food systems, and how flavour’s decline has been connected to wartime economies and contemporary agricultural systems. Franco speaks to the work he’s doing through Natoora, and how both old and new strategies are needed to model more sustainable, resilient, and locally-grounded food systems for the future. Learn More About Franco In Search of the Perfect Peach Natoora Website Instagram: @natoora and @francofubini…

AnthroDish

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145: Exploring the Biodiversity of Climate-Smart Crops with Shreema Mehta 25:39

17 weeks 전25:39

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25:39

Industrial food systems tend to use mono-crop and unilinear approaches to supplying the Global North with food. But what happens when we consider more diverse crops? My guest today, Shreema Mehta, will discuss the traditional, climate-smart crops that are overlooked by the industrial food system. She started Climate Cookery selling tamarind hot sauce and has since expanded it to a newsletter that explores increasing biodiversity and supporting knowledge of underutilized crops. Resources: Climate Cookery newsletter Instagram: @climatecookery…

AnthroDish

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144: The Rich History of Georgian Wines with Sarah May Grunwald 53:55

17 weeks 전53:55

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53:55

When it comes to wine, I have a tendency to retreat and panic: I don’t know anything, and I certainly don’t feel like I have the means to access the knowledge. I often wonder if that’s a common experience for people, based on the connotations that come with its consumption. My guest this week, Sarah May Grunwald, is someone I find quite admirable for the barriers she breaks down in communication about wine and winemaking practices. Sarah May Grunwald is a wine, food, and travel writer originally from California. She is a certified sommelier, WSET level 3 certificate holder, and former professor of wine. Sarah practices permaculture and keeps bees in the Roman countryside, where she produces olive oil and has seven rescue dogs and five cats. She leads wine and food tours in Rome and the country of Georgia and co-owns a Tbilisi-based food and wine tour company called Taste Georgia. She has been working in Georgia since 2014. Today, she’s on the show to discuss Georgian wines' rich, deep, and fascinating history. Despite more attention being given to Italian or French traditions of wine, Sarah May taught me that wine’s birthplace is long considered to be in Georgia during the Neolithic. What makes us skip over this key piece of wine history? We explore the role of the qvervi vessel in the specific practices of winemaking in Georgia. These sociopolitical and geographic influences have informed how and where Georgian wine is made, and delve into the future of winemaking with climate change. Learn More About Sarah May Grunwald: Taste Georgia Contadina (Sarah May's Newsletter)…

AnthroDish

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143: Unpacking the Absent Food Citizen in Policy with Isabela Bonnevera 39:21

19 weeks 전39:21

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39:21

This week, we’re exploring the idea of the food citizen, or perhaps more accurately, the absent food citizen, with Isabela Bonnevera. Isabela is a doctoral researcher at ICTA-UAB, and engages with participatory methods to explore how immigrants are shaping sustainable food transitions in cities. She also examines how sustainable food policies impact food justice outcomes for immigrant communities. I met Isabela through her work as the co-founder of Feminist Food Journal, which is an award-winning magazine and podcast. Additionally, she is an editor of Urban Agriculture and Forced Displacement, a forthcoming volume for the Springer Urban Agriculture Series. In today’s episode, Isabela unpacks the idea of food citizenship: who is involved in defining it, how immigrants are often framed or defined in food policies, the power of language to shape meanings of “healthy” and “cultural” foods, and the consequences of exclusion in food policy writing. I could quite honestly speak with Isabela forever on this topic, as she has really illuminated some under-considered elements to these issues. Resources: Feminist Food Journal Isabela’s Article on Food Citizenship in Agriculture and Human Values The Good Food Project LinkedIn…

AnthroDish

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142: What Role Does Food Play in Fiction Writing? with Margaux Vialleron 32:23

31 weeks 전32:23

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32:23

One of the most frustrating parts of watching Gossip Girl growing up was witnessing the elaborate breakfast spreads that the families had each morning, only for the main characters to grab a piece of toast and run away with anguish. When we think about fiction, food isn’t always central to how a story is told. But what happens when it is? My guest this week is Margaux Vialleron, a French-born and Glasgow-based interdisciplinary writer and cook. She is the author of two novels: Breaststrokes (May 2024) and The Yellow Kitchen (July 2022). Her story, Fernanda’s Fish Soup, was runner-up in the 2022 Harper’s Bazaar short story competition. She also writes The Onion Papers , a hybrid newsletter about storytelling in the kitchen. Margaux’s work explores the landscapes of remembrance, the links between inner spaces and wild outer spaces, and food and seasonality as communal experiences. In today’s episode, Margaux unpacks the power of food as a storytelling device in fiction, the consequences of character development relating to appetite and economics, and the power of the kitchen in writing and real life. Margaux is a beautiful writer, and I know a lot of the warmth in her work comes from the time she dedicates to food and eating in her character development, so it is a special treat to hear her perspectives on incorporating this into fictional worlds. Learn More About Margaux: Website: https://margauxvialleron.com/ The Onion Papers Newsletter: https://theonionpapers.substack.com/ Breaststrokes Novel The Yellow Kitchen Novel Instagram: @margauxvlln…

AnthroDish

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141: Uncovering Medieval Pictish Foodways through Paleobotany with Dr. Shalen Prado 33:10

32 weeks 전33:10

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33:10

Oftentimes, when we think about plant-human relationships, we’re thinking about our contemporary lives and how plants factor into it – be it North American plant-based diets or what we’re growing in our apartments. But our relationship with plants goes back for millennia, and accessing this historical and prehistoric knowledge is a glimpse into what life looked like for ancient humans. My guest this week is Dr. Shalen Prado, who is here to explore what we know about plant-based eating during the medieval period of Scotland. Shalen is a settler-archaeologist living in Saskatoon and originally from the East Coast (Mi’kma’ki or Prince Edward Island). She researches ancient human-plant relationships and foodways. Shalen currently works as a Living Skies Postdoctoral Fellow at the University of Saskatchewan and collaborates with the Bridge To Land Water Sky Living Lab. In today’s episode, Shalen shares some of her research on the elusive Picts of Scotland and how she uses phytoliths and ceramic sherds to uncover what plant-based eating looked like for this group of people during the medieval period of Great Britain. Learn More from Shalen: Instagram: @spradoplants Recent open-access article: https://doi.org/10.1016/j.jasrep.2024.104695 Microbotanical research database: macmicrobot.omeka.net…

AnthroDish

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140: Recovering from Restrictive Online Diet Myths with Dr. Sarah Ballantyne 42:29

32 weeks 전42:29

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42:29

Diet culture on the internet is excellent at sensationalizing our food to the point of panic. I’m sure many of you have seen the videos across TikTok and Instagram where someone positions themselves as an expert and demonizes strawberries, bread, or my beloved potatoes. But what happens when we take a more proactive and less restrictive approach to looking at food? My guest today is the delightful Dr. Sarah Ballantyne, the founder of Nutrivore.com and the New York Times bestselling author of Nutrivore: The Radical New Science for Getting the Nutrients You Need from the Food You Eat. She creates educational resources to help people improve their diet and lifestyle choices, empowered and informed by the most current evidence-based scientific research. With Nutrivore, Dr. Sarah has created a positive and inclusive approach to dietary guidance, based on science and devoid of dogma, using nutrient density and sufficiency as its basic principles: Nourishment, not judgment. On today’s show, we’re breaking down why diet-centric approaches don’t work, busting myths around food fears, and Dr. Sarah explains her Nutrivore mindset. It is an immense pleasure to have a conversation with someone with such nutritional knowledge and an approach to eating that is sustainable and realistic, so I am very excited to share this with you all. Learn More from Dr. Sarah! Book: Nutrivore Website: https://nutrivore.com/ Instagram: @drsarahballantyne Threads: @drsarahballantyne TikTok: @drsarahballantyne YouTube: https://www.youtube.com/c/drsarahballantyne/ Get one of five free Nutrivore Guides Here! https://nutrivore.com/thankyou/?aff=49…

AnthroDish

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139: What Makes for Good Food Policy? with Chef Joshna Maharaj 48:32

34 weeks 전48:32

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48:32

One downside I find when I spend too much time on the internet is that there’s an overwhelming viewpoint that the system is broken and there’s not much we can do to change that – or that food, in general, is disconnected from all other components of our lives. But I think these attitudes forget that a lot of empowerment comes through advocating for better policies across the board. My guest today is absolutely LEGENDARY when it comes to just that: Joshna Maharaj. Joshna sees food as our common denominator as humans and understands it holds the power to solve many problems we’re facing. As she sees it, good food policy automatically means good health, agriculture, labour, and environmental relationships. Joshna Maharaj is a chef, speaker, author & activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality, sustainability, & social justice to the table. Joshna works with institutions in Canada to build new models for food service. Her first book, entitled Take Back the Tray (May 2020), captures the lessons & experience from her work in changing institutional food systems around the globe. She is an enthusiastic instructor of both culinary and academic students, constantly finding ways to make food stories come alive. Joshna has just started a Master’s in Gastronomy in Dublin, Ireland and is enjoying the delights of being a student once again. In our conversation today, we talk about how to tackle the prickliness of food policy and what happens when we break down the silos of industry, government, and hospitality to build better values and relationships with food. Learn More from Joshna: Instagram: @joshnamaharaj Book: Take Back the Tray…