The way we view our food has changed drastically in the past few decades. While eating ethically-raised animals, locally-grown crops, and non-processed foods was once commonplace, it is now considered gourmet. Going back to these culinary roots would be better for our health, environment, and tasteb…
While many people are aware of the positive benefits of turning to insects as a sustainable protein source, Kevin Bachhuber sees much broader implications. Bachhuber is a cricket farming consultant working to grow the edible insect industry. Here we discuss all of the ways insects can help us in the future, we taste some bugs, and chat about much much more. Had a great time recording this episode and I hope you enjoy!
Seriously passionate episode here. Dr. Jack Kloppenburg discusses how we can all play a part in achieving sustainability, and the importance of diversity and culture in our food system. Dr. Kloppenburg is a retired professor from UW-Madison and auther of "First the Seed: The Political Economy of Plant Biotechnology."
The Northern Organic Vegetable Improvement Collaborative (NOVIC) includes researchers and educators from Oregon State University, University of Wisconsin-Madison, Cornell University, Washington State University, Organic Seed Alliance, and the USDA.
Despite the ubiquity of fungi in our daily ecosystems, most people don't quite understand what they are and how they work. It's easy for us to group them into the same category of plants even though this is far from the truth. In this episode, Jacob Golan, a PhD Candidate at UW - Madison, explains his work in mycology. He studies fungal physics - how spores can travel long distances, even across continents.
Dr. Irwin Goldman is a plant breeder at UW-Madison specializing in beets. In this episode we discuss the culinary aspects of plant breeding and his relationship with chefs. Dr. Goldman shares his views on our food system and the role that flavor can play as a catalyst for positive change. His Badger Fame Beet has gained significant popularity and is now being sold by Chef Dan Barber's seed company, Row 7 Seeds.
Dr. Tracy is a plant breeder at UW-Madison running the largest public corn breeding program in the world. Here we discuss details about plant breeding and his future ventures.
Correction for the culture in yogurt: the starters are Streptococcus thermophilus and Lactobacillus acidophilus. Bifidobacteria, which was mentioned is a probiotic that could be added. Regarding the potential toxicity of fermented foods:In China/Korea, some evidence is that consumption of improperly prepared fermented food (e.g. allows for mold/yeast growth) can increase cancer risk because of N-nitroso compounds or mycotoxins: http://cebp.aacrjournals.org/content/21/6/905.full-text.pdfBut there is some disagreement about that in literature.
Dr. Phil Dustan is a coral reef ecologist from the College of Charleston. Here he talks with Zach Diamond about the Gaia Hypothesis, the pervasiveness of life, climate change, and coral reef ecology.
Pat and Sarah from Squashington Farm join Zach Diamond on Extra Pulp Podcast to discuss how they started an organic farm, the struggle with reducing waste, and the concept of food sovereignty. Squashington Farm is an organic farm with a CSA in Mt. Horeb, WI just outside Madison.
Jonny Hunter is a James Beard nominated chef and the Culinary Director for Underground Food Collective. In this interview, we discuss his views on food ethics and the way he tackles the issues with our food system.
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