Food With Benefits

When it comes to the Israeli-Palestinian conflict, nothing is more apparent than the unequal distribution of power between them. And this inequality is present in food, farming, and Palestinian agriculture. How has Palestine food culture changed in this conflict? And how has daily life changed for the farmers of Palestine? Tag along with me as we take a quick look at food culture and Palestine's agricultural history, and learn which organizations are making a change and how you can help free Palestine. Donate to the United Nations here: un.org. Donate to the Palestine Red Crescent Society here: palestinercs.org Follow Om Seilman Farm on Instagram here: instagram.com/omsleimanfarm Follow me on Instagram here: instagram.com/austineatsatl Support me on Anchor.FM here: anchor.fm/foodwithbenefitspod Support me on Patreon here: patreon.com/foodwithbenefits --- Support this podcast: https://anchor.fm/foodwithbenefitspod/support

Well hey there everyone~~ Welcome back to Nothing Fancy. In Nothing Fancy I'll be cooking up some of my favorite recipes and I'll walk you through every step of the way while also talking about some history behind the dish, it's meaning to me, and whatever else I talk about. Today's episode is about a spicy tuna bowl. A quick and super tasty pantry-raid recipe that's a distant cousin of the Hawaiian poke bowl. Tuna, veggies, rice, what's not to love! As you listen along, feel free to pause, rewind, or jump back to an earlier section if you need too. Ingredients 2 5oz. cans chunk tuna 1 tbsp gochujang ½ tbsp soy sauce Around ⅓ cup of mayonnaise 1 tsp ginger paste 2 cups white rice Bag of frozen veggies (this can be sugar snap peas, green beans, a veggie medley, whichever. I like a veggie medley that has peas, green greens, corn, and carrots) 1 tbsp sesame oil or hot chili oil If you want to follow along with me on my food journey, find me on Instagram @AustinEatsATL Follow my website and blog at AustinEatsATL.com --- Support this podcast: https://anchor.fm/foodwithbenefitspod/support

School lunches are an integral part of school life, and sometimes they're the only meal a student may have. Let's take a look at the history and evolution of school lunches through the years. Explore some of the concerns regarding healthy eating and nutritional education. And look at what the future of school lunches may look like. So where did the idea for school lunches come from? How has it evolved alongside America? And where is it heading? Follow me on Instagram at @AustinEatsATL --- Support this podcast: https://anchor.fm/foodwithbenefitspod/support

Well hey there everyone~~ Welcome back to Food with Benefits but actually not. Today's episode is part of a new cooking series called Nothing Fancy. In these episodes I'll be cooking up some of my favorite recipes and I'll walk you through every step of the way while also talking about some history behind the dish, it's meaning to me, and whatever else I talk about. Today's episode is on kielbasa soup. A recipe I learned from my mom which she learned from her Nana. So it's a recipe that's been in my family for generations, but that's not what I'm making! I'm making my own version of kielbasa soup that's inspired by hers. Don't worry, I'll make her nana's version too, but that'll be on Instagram if you wanna take a look. As you listen along, feel free to pause, rewind, or jump back to a later section if you need too. Ingredients: 2 14oz. packs kielbasa sausage (sliced into half-moon shapes) 8 cups chicken stock 1 small white onion (diced) 4 stalks celery (sliced) 2 cups half-and-half 3 Yukon gold potatoes (.5"-.75" cubed) Fresh dill 2 tbsp flour Salt and pepper to taste If you want to follow along with my food adventure, find me on Instagram at @AustinEatsATL Follow my website and blog at AustinEatsATL.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/foodwithbenefitspod/support

Well hey there everyone! Welcome back to another episode. Today we'll be discussing a bit on the history of ethics, it's relationship to food and eating culture, and is it really ethical to be vegan? Follow me on Instagram @AustinEatsATL --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/foodwithbenefitspod/support

On todays episode we'll be talking about racism and xenophobia and it's presence in the food industry. From magazine editors at magazines like Bon Appétit, America's doublethink towards the Mexican people and their cuisine, and the white savior complex in fine dining. Ultimately, we'll learn together that food is a connection to a common ground where we can building lasting relationships and true appreciation for others. And there is so much opportunity for us to learn and to grow if we are offered a seat at the table. Follow me on Instagram @AustinEatsATL Find me online at AustinEatsATL.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/foodwithbenefitspod/support

On today's episode we'll be discussing picky eating with this weeks guest host, Chris Owens! Chris is a former picky eater and he'll join us as we dive into the underlying causes of "selective eating", complications and issues that stem from selective eating, and ways to overcome it. Join along with us as we explore this finicky relationship with food!  Follow me on Instagram @AustinEatsATL Find me online at austineatsatl.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/foodwithbenefitspod/support

In this episode I'm joined by my close friend, Violet Padilla, who is my go-to source for anything K-Pop related. We'll be discussing K-Pop diet culture, it's connection to early-2000's American pop culture, it's harmful impacts on idols, and enjoying a charcuterie board while we're at it! CONTENT WARNING: This episode includes discussions on various eating disorders. Follow me on Instagram @AustinEatsATL Explore recipes and more at austineatsatl.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/foodwithbenefitspod/support

In this weeks episode we'll be taking a deep dive into America's current obsession with excess, particularly when it comes to food. We'll take a look how the evolution from WWI to The Great Depression, to WWII and the rise of post-war American capitalism influenced and shaped consumerism on such a deep level that we are still affected by them. You can follow along on Instagram @AustinEatsATL Intro: Philanthrope, mommy - soupeddd! https://chll.to/9fc9acd9 Special thanks to Anchor.FM for sponsoring this episode. Learn how easy it is to start a podcast at anchor.fm. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/foodwithbenefitspod/support

Meet your host, Austin Thompson, as we prepare to take a deep dive into our relationship with food and how it’s shaped our lives, culture, history, and society at large. This week, we’ll take it slow and talk about my personal relationship with food and get a sneak peek at what’s in store for Food With Benefits. You can follow Food with Benefits on Instagram at @FoodWithBenefitsPod You can follow Austin on Instagram at @AustinEatsATL Music Credits: Intro: Philanthrope, mommy - soupeddd! https://chll.to/9fc9acd9 Interlude 1: No Spirit - Morning In The Cafe https://chll.to/7341a7f1 Ad Break: Mama Aiuto - Small Town Palm Trees https://chll.to/20c7bee3 Outro: Blue Wednesday, Shopan - Déjà Vu https://chll.to/322412ca Special thanks to Anchor.FM for sponsoring this episode. Learn how easy it is to start a podcast at anchor.fm. --- Support this podcast: https://anchor.fm/foodwithbenefitspod/support