Meant To Be Eaten

If you've been keeping up with Meant To Be Eaten, you know that our last few seasons were produced in collaboration with Gastronomica, the Journal for Food Studies.Gastronomica now has its very own feed on the Heritage Radio Network where they are continuing this work! So, if you're a fan of Meant To Be Eaten, go check out Gastronomica and subscribe! Here's a little sneak peak of what you can expect.On this episode, host Jaclyn Rohel, a member of the Gastronomica Editorial Collective, talks with food historian Krystyn Moon and biologist Jennifer Rhode Ward about their new research on the complexities of taste, identity, and food access in Cuba. Krystyn and Jennifer shed light on why hierarchies of taste persist even amidst state attempts to flatten social hierarchies.Heritage Radio Network is a listener supported nonprofit podcast network. Support Gastronomica by becoming a member!Gastronomica is Powered by Simplecast.

This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by editorial collective member Jaclyn Rohel. Jaclyn shares some new and soon-to-be published titles in food studies and is joined by her Gastronomica colleague Melissa Fuster in conversation about Melissa's new book, Caribeños at the Table: How Migration, Health, and Race Intersect in New York City (UNC Press, 2021). An expert in both public health nutrition and food studies, Melissa weaves together research in history, policy, health, and everyday life to connect newcomers' culinary practices to the complex structural factors that shape well-being. Melissa also discusses how this work led her to develop her community-based research initiative, the Latin American Restaurants in Action Project.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.

This episode is part of a collaboration with Gastronomica: The Journal for Food Studies hosted by Gastronomica editorial collective member Paula Johnson. In this episode, curator Stephen Velasquez discusses how activism and food history come together in a graphic calendar. The Calendario de Comida 1976, created by California-based artist collectives in 1975, sought to bring attention to alternative foodways and indigenous food knowledges as part of a broader social justice movement. Stephen discusses some of the imagery within the calendar and expands on the role of Chicano activists in reimagining colonial histories and identity.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.

This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Krishnendu Ray. The tomato is a staple ingredient in Indian subcontinental cooking, but this is a relatively recent phenomenon. In this episode, anthropologist Sucharita Kanjilal explains how tomatoes became incorporated into Indian pantries in the 20th century. Weaving together the histories of two British imports -- the tomato and the recipe -- she discusses the fluidity of taste-making in postcolonial India.Photo courtesy of Sucharita Kanjilal.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.

This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Daniel Bender. Aya H. Kimura unpacks the biocultural history of tsukemono (Japanese pickles). She discusses the different kinds of traditional tsukemono in Japanese dining cultures and explains how these preserves are made. She also offfers insight into how modern agriculture has affected tsukemono.Photo credit to Aya H. Kimura.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.

This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member James Farrer. Geographer Benjamin Schrager talks about his new article, “Risky but Raw: On (Not) Regulating One of the Most High-Risk Dishes in Japan,” published in Gastronomica (issue 21.3). He raises awareness about food risk and discusses the tastes and textures of some raw chicken dishes, local regulatory responses, and the development of the poultry industry in Japan more broadly.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Josée Johnston. Raúl Matta and Padma Panchapakesan discuss how ideas of "good taste" have changed over time with the aid of different judgment devices. Focusing on the role of chefs, they unpack the sociology of tastemakers amidst the changing landscape of the restaurant industry.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.

This episode offers a sneak peek behind the scenes at Gastronomica: The Journal for Food Studies. Lisa Haushofer hosts a roundtable live from the 2021 Food Studies conference, Just Food: Because It Is Never Just Food. Editors from the Gastronomica editorial collective – Amy Trubek, Paula Johnson, and Daniel Bender – reveal what's coming down the pipeline and share their thoughts on what they'd like to read in Gastronomica.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Melissa Fuster. Michaël Bruckert explores meat industrialization in South India. Recounting his fieldwork in the region of Tamil Nadu, Bruckert traces the commoditization of poultry, from farms, markets, and butcher shops to eateries, home kitchens, and consumers' plates. In this global South context, he explains how recent developments in animal agriculture have changed how people think about chicken - as animal and as meat - and have in the process materially transformed the chicken itself.Image courtesy of Michaël Bruckert.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies  hosted by Gastronomica editorial collective member Paula Johnson. V. Constanza Ocampo-Raeder explores human-nature relationships through the social life of camarones, a Peruvian river crustacean. Drawing together stories of landscape, labor and gastronomic revival, Ocampo-Raeder distills the complexity of crawfish-catching from river to plate.Photo Courtesy of V. Constanza Ocampo-RaederHeritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Bob Valgenti. Eric Funabashi discusses Japanese immigrants' culinary experiences in Brazil following the initial migration of Japanese workers to São Paulo’s coffee farms in 1908. Drawing on published cookbooks and immigrants’ private diaries, he shows how Japanese immigrants forged new culinary practices and identities in Brazil over the course of the 20th century.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Jaclyn Rohel. Jaclyn is joined by her colleague, anthropologist Janita Van Dyk, to introduce a new feature on recent and upcoming books in Food Studies, “What to Read Now.” This episode focuses on Just the Tonic: A Natural History of Tonic Water (Kew Publishing, 2019) in conversation with authors Kim Walker and Mark Nesbitt to explore sparkling water in the history of medicine, in cocktail cultures, and in the archives.Photos courtesy of Kim Walker and Mark Nesbitt.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Krishnendu Ray. Alison Hope Alkon and Rafi Grosglik discuss representations of race in food media. Drawing on examples from contemporary popular culture, they explore how the medium of television engages with racial inequalities and how it could act as a critical intervention for social change.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant To Be Eaten by becoming a member!Meant To Be Eaten is powered by Simplecast. 

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Daniel Bender. Chef Rob Connoley discusses culinary collaboration and the roots of Ozark cuisine at his research-driven restaurant, Bulrush. Drawing on his experiences of shared knowledge creation with a range of local academic and culture partners, Connoley helps bring place-based storytelling to the forefront of culinary creation.Photo Courtesy of BulrushHeritage Radio Network is a listener supported nonprofit podcast network. Support Meant To Be Eaten by becoming a member!Meant To Be Eaten is powered by Simplecast. 

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Melissa Fuster. Historian Amy Bentley returns to the show to discuss the politics of food and nutrition. She traces how the Reagan administration 40 years ago shifted (deliberately or inadvertently) the classification of ketchup from a condiment to a vegetable in an effort to overhaul national school lunch programs and cut government costs, a move that disproportionately affected the health of lower-income children.Photo courtesy of Amy Bentley.Meant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Jessica Carbone. Alexis Agliano Sanborn explores how Japan's school lunch programs connected people and supported communities in the first months of the COVID-19 pandemic. Highlighting civil-society initiatives, she shows how school lunch programs were a source of resiliency in local food supply and distribution networks.Photo courtesy of Alexis Agliano Sanborn.Meant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Krishnendu Ray. Historians Michelle T. King and Wendy Jia-Chen Fu discuss the stigmatization of Chinese food and eating habits in Anglophone media coverage of the coronavirus pandemic. They weigh in on common questions surrounding wet markets and the wildlife trade in Chinese food systems, dispel misinformation, and share ways to both combat negative stereotypes about Chinese food and support Chinese American communities in the United States.Photo courtesy of Michelle T. King.Meant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies , guest hosted by Gastronomica editorial collective member Jaclyn Rohel. Alyshia Gálvez explores the work of transnational food couriers known as paqueteros and paqueteras. These informal grassroots entrepreneurs connect people and places across international borders through the delivery of goods, care packages, and specialty and traditional foods. Drawing on ethnographic research of micro-local foodways in Mexico (Puebla) and the United States (New York) and the connections between them, Gálvez discusses how informal food couriers humanize an increasingly industrialized food system in the post-NAFTA landscape.Photo courtesy of Alyshia Gálvez.Meant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Bob Valgenti. Bryan Dale and Jo Sharma share a COVID-19 dispatch from Toronto, Canada. They discuss how their project "Feeding the City, Pandemic and Beyond" has developed a model of public scholarship that documents food system experiences, community challenges and local resilience. By engaging grassroots voices, from farmers and urban growers to school food advocates, market provisioners and other local stakeholders, they highlight actions toward sustainable food solutions for building a socially just and resilient global city. Photo courtesy of Bryan Dale and Jayeeta Sharma.Meant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Daniel Bender. John Broadway problematizes how a global restaurant ranking system produced an irony in haute cuisine in the years prior to the pandemic: elite, hypermobile customers travelling the world to eat hyperlocal food in celebrated restaurants. Commenting on restaurant rankings, access and exclusivity, he positions this phenomenon in light of staggering inequality in contemporary food systems.Photo Courtesy of John BroadwayMeant To Be Eaten is powered by Simplecast. 

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies , guest hosted by Gastronomica editorial collective member Lisa Haushofer. Adrienne Bitar investigates the many miracle food cures for COVID-19 that continue to circulate on social media, drawing from her piece that appears in the current issue’s Dispatches section. By analyzing the so-called Israeli lemon baking soda tea and Yoruba pepper stew miracle cures, she explores the changing role of authority, food, and new media during this pandemic. Meant To Be Eaten is powered by Simplecast.`

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Melissa Fuster. John Gifford discusses salmon and sustainability, drawing from his piece that appears in the current issue’s section on “Working with Ingredients.” Taking us to the waters off the coast of Vancouver Island, he explores the environmental effects of aquaculture, which is growing to meet global demands for fish. He then looks to Lake Michigan, to offer an alternative model of fishing that is both sustainable and in harmony with Indigenous culture.Photo Courtesy of John GiffordHeritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Jaclyn Rohel. Amy Bentley and Stephanie Borkowsky discuss The Food and COVID-19 NYC Archive, which documents the ongoing changes to New York City's food system during the pandemic. Their article, which appears in the current issue’s special section on COVID Dispatches from around the world, explores the origins and evolution of the project and includes excerpts and photos from the archive. Visit the collection at: https://wp.nyu.edu/foodandcovid19/  Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant To Be Eaten by becoming a member!Meant To Be eaten is Powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Krishnendu Ray.Kyoungjin Bae, as part of a Gastronomica round table on Taste and Technology in East Asia, explores the production and consumption of soy sauce in Korea from the 18th to the early 20th centuries. Although the transformation of Korean soy sauce's identity in the 20th century is usually attributed to industrialization, Bae discovered a shift in the way ordinary people interacted with soy sauce. Soy sauce, in the early modern period, was home brewed. In colonial times (1910-1945), due to an influx of Japanese commodities in Korean market, consumers increasingly relied on their tastes to evaluate soy sauce and guide their choices among industrialized products. This, in turn, transformed conceptions of the taste of soy sauce and its identity.Image courtesy of Kyoungjin Bae.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.  

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica. This episode offers new understandings of the food desert. In  the case of Mexican Chicago, the imageries of food desert is inadequate. Drawing on unique ethnographic work — interviews with ordinary Chicago residents of Mexican origin —  residents highlight access stores that cater to a wide variety of eaters. Guest host and Gastronomica editorial collective member Dan Bender discusses with Coline Ferrant new ways of studying food access and acquisition among Mexican first- and second-generation immigrants in Chicago. For 30% off a single-print issue, use promo code GASTROAUG2020 at checkout.Photo Courtesy of Coline Ferrant.Meant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica, whose recent issue is entirely devoted to COVID Dispatches—in it, authors from around the world offer short, intimate portraits of early responses to the food crises of this pandemic, and hosts from the journal’s editorial collective will be joined by some of the featured authors to share their stories, and to hear how things have or haven't changed in the past few months.Saumya Gupta reads from her essay, Lockdown Desitution: Delhi, March 2020, and joins guest host and issue editor Bob Valgenti to discuss the enormous challenges faced by millions of working class people in response to India's national lockdown in March this year, many of whom were forced to flee their cities - places of informal employment (much of it related to selling food, but no longer deemed "essential" under lockdown).For 30% off a single-print issue, use promo code GASTROAUG2020 at checkout. Photo Courtesy of Saumya GuptaMeant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica, whose recent issue is entirely devoted to COVID Dispatches—in it, authors from around the world offer short, intimate portraits of early responses to the food crises of this pandemic, and hosts from the journal’s editorial collective will be joined by some of the featured authors to share their stories, and to hear how things have or haven't changed in the past few months.Ashley Young reads from her essay, Dispatches from the Northeast - One Grocery Store Employee's Experience on the Front Lines of the COVID-19 Pandemic, and joins guest host and issue editor Bob Valgenti to discuss the challenges faced by employees of the retail sector.For 30% off a single-print issue, use promo code GASTROAUG2020 at checkout. Photo Courtesy Ashley Rose Young.Meant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica, whose forthcoming issue is entirely devoted to COVID Dispatches—in it, authors from around the world offer short, intimate portraits of early responses to the food crises of this pandemic, and hosts from the journal’s editorial collective will be joined by some of the featured authors to share their stories, and to hear how things have or haven't changed in the past few months.Jessica Carbone reads from her essay, The Stockpile and the Letdown, and joins guest host Daniel Bender to discuss stockpiling and motherhood amid a global pandemic.For 30% off a single-print issue, use promo code GASTROAUG2020 at checkout.Meant To Be Eaten is powered by Simplecast. Meant To Be Eaten, Coral Lee, food, books, culture, hospitality, baby food, Jessica Carbone, essay, Gastronimica, Journel for Food Studies, sustainability, COVID-19, Corona virus

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica, whose forthcoming issue is entirely devoted to COVID Dispatches—in it, authors from around the world offer short, intimate portraits of early responses to the food crises of this pandemic, and hosts from the journal’s editorial collective will be joined by some of the featured authors to share their stories, and to hear how things have or haven't changed in the past few months.Amanda Blum reads from her essay “I Miss the Grocery Store the Most”. She discusses with guest host Bob Valgenti the missed pleasures of grocery shopping, and whether Instacart or Amazon can make up for the human connections of brick-and-mortar stores.For 30% off a single-print issue, use promo code GASTROAUG2020 at checkout.Photo Courtesy of Amanda Blum. Meant To Be Eaten is powered by Simplecast. 

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica, whose forthcoming issue is entirely devoted to COVID Dispatches—in it, authors from around the world offer short, intimate portraits of early responses to the food crises of this pandemic, and hosts from the journal’s editorial collective will be joined by some of the featured authors to share their stories, and to hear how things have or haven't changed in the past few months.Shalini Sinha joins guest host Krishnendu Ray to discuss the influence that the pandemic has had on street food culture and its industry in Delhi.For 30% off a single-print issue, use promo code GASTROAUG2020 at checkout.Photo Courtesy of Shalini Sinha.Meant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica, whose forthcoming issue is entirely devoted to COVID Dispatches—in it, authors from around the world offer short, intimate portraits of early responses to the food crises of this pandemic, and hosts from the journal’s editorial collective will be joined by some of the featured authors to share their stories, and to hear how things have or haven't changed in the past few months.Jacques Rousseau reads from his essay South Africa under lockdown and discusses with guest host Daniel Bender what quarantine has looked like—for him and his family, and his community—these past few months. For 30% off a single-print issue, use promo code GASTROAUG2020 at checkout. Meant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, whose forthcoming issue is entirely devoted to COVID Dispatches—in it, authors from around the world offer short, intimate portraits of early responses to the food crises of this pandemic, and hosts from the journal’s editorial collective will be joined by some of the featured authors to share their stories, and to hear how things have or haven't changed in the past few months.Stephen Meinster reads from his essay The Sickness Unto Hospitality, and discusses how the industry has evolved in recent months with guest host Bob Valgenti.Link to journal: https://online.ucpress.edu/gastronomicaMeant To Be Eaten is powered by Simplecast.

A conversation with Alicia Kennedy.Alicia Kennedy wears many hats. A food and drink writer from Long Island—now based in San Juan, where she’s covering the local culinary scene—Alicia’s written for NYLON, The New Republic, Time, and the Village Voice, to name just a few. She also hosts Meatless, a podcast on meat consumption and culture, and currently writes a weekly newsletter on the goings-on of good media.Mentioned in this episode:Alicia's newsletter: https://aliciakennedy.substack.com/The JBA talk between Tunde Way and John T: https://register.gotowebinar.com/recording/recordingView?webinarKey=7172502883044897296®istrantEmail=kimseverson%40gmail.comIn March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Meant To Be Eaten on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meant To Be Eaten is powered by Simplecast.Meant To Be Eaten, Coral Lee, food, author, talk, radio, Alicia Kennedy, drink, writer, NYLON, The New Replublic, Time, the Village Voice, consumption, culture

A conversation with Donna Kilpatrick and William Matovu.Heifer International works all over the world to use agriculture as a path out of poverty. Under its umbrella is Heifer Ranch, a regenerative, organic and humane ranch, run by 3 women, in Little Rock, Arkansas. Donna Kilpatrick—who oversees operations of Heifer Ranch—and William Matovu—who oversees Heifer’s work in Uganda—are joining me today to discuss the flaws of our current food system, and how alternate systems can offer lasting change.Meant To Be Eaten is powered by Simplecast.Meant To Be Eaten, Coral Lee, Heifer International, Donna Kilpatrick, William Matovu, farm, farming, food, sustainable, agriculture, policy, organic, humane, ranch, system

A conversation with Andrew Genung.Andrew Genung is a Hong-Kong based writer and regular contributor to Eater. He also writes a twice-weekly newsletter, Family Meal, that covers the goings-on in and around the food/media world.Photo Courtesy of Andrew Genung.Meant To Be Eaten is powered by Simplecast.

A conversation with Esther Kim. Esther Kim is a writer and editor of the Asian American Writers' Workshop's Transpacific Literary Project. We discuss the stickiness of the "Asian-American" genre, Eddie Huang and appropriation, how a fistful of rice created a democracy, and our duties as Asian-American writers. Michael Pollan, The Sickness in Our Food Supply  Ishay Govender-Ypma, Navigating the use of a knife and a fork at the dinner table .Photo Courtesy of Joe Liew.Meant To Be Eaten is powered by Simplecast.

A conversation with Lori Flores.Stony Brook University associate professor history Lori Flores's research and writing focuses on Latino life, labor, and politics in the United States from the post-WWII era to the present day. We discuss farmworkers' rights amid (and beyond) the pandemic.Link to the Food52 story we discuss here.United Farm Workers https://ufw.org/Coalition of Immokalee Workers https://ciw-online.org/National Center for Farmworker Health http://www.ncfh.org/Food Chain Workers Alliance http://foodchainworkers.org/United Food and Commercial Workers Union http://www.ufcw.org/An example of a food security initiative: No Us Without You (effort to feed undocumented restaurant workers in Los Angeles): https://www.nouswithoutyou.la/An example of a community market: People's Market in Bloomington, Indiana: https://www.limestonepostmagazine.com/peoples-market-ethos-focuses-on-food-justice-mutual-aid/ Photo Courtesy of Lori Flores.Meant To Be Eaten is powered by Simplecast.

Conversations with Malcolm Harris and Julia Bainbridge.This episode, we’re talking about loneliness—versus solitude, versus self-isolation. My first guest, author, editor, and critic Malcolm Harris and I discuss what it’s like to be young in America today: how obsession with productiveness and our human capital, has us feeling perpetually burnt out, anxious, and lonely.During the latter half, I speak to Julia Bainbridge—writer, editor, and fellow podcaster. Her show, The Lonely Hour, explores loneliness and solitude—not as states to fix or escape, but ones to inhabit fearlessly and learn from. Because of the coronavirus-induced self-isolation, we’re all geting into a habit of being alone—something Julia worries is “dangerous for our species that’s hardwired for connection.”  Meant To Be Eaten is powered by Simplecast.Meant To Be Eaten, Coral Lee, food, talk, loneliness, Malcolm Harris, Julia Brainbridge, The Lonely Hour, solitude, self-isolation, anxiety, burn out

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Melissa Fuster, from Gastronomica: The Journal for Food Studies, is in for Coral Lee.A conversation with Chhaya Kolavalli. The local food movement has been criticized for its overwhelming whiteness. How has the movement responded to these critiques? And what are the implications of these responses? Chhaya Kolavalli confronts whiteness in Kansas City’s local food movement, examining diversity work and discourses of privilege and power. Chhaya Kolavalli is the assistant director of the Centerfor Equality and Social Justice at the University of Kentucky. Her research intersects whiteness, race, and class-based inequality, specifically exploring politics of sustainable, equitable redevelopment in US cities. Photo courtesy of Chhaya Kolavalli.Meant To Be Eaten is powered by Simplecast. 

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Melissa Fuster, from Gastronomica: The Journal for Food Studies, is in for Coral Lee.A conversation with Eric C. Rath. Many of us know about sushi, but have you heard of funazushi? Historian Eric C. Rath shares his tasting notes from trying Japan’s most ancient form of sushi. The lessons learned from his two-day tasting spree in Japan allow us to ponder about possibilities of sushi’s future, taking a view from the past, including current environmental sustainability concerns. Eric C. Rath is a Professor in the Department of History at the University of Kansas.Photo Courtesy of Eric C. Rath.Meant To Be Eaten is powered by Simplecast. 

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Melissa Fuster, from Gastronomica: The Journal for Food Studies, is in for Coral Lee.A conversation with Azri Amram. Can food serve as a tool to build bridges in times of conflict? Azri Amram takes us to the Palestinian town on Kafr Qasim, the site of a massacre in 1956, which today serves as the site for food tours,motivating dialogue between Palestinians and Israeli-Jewish “food tourists”. Azri Amram is completing his doctorate degree in the Department of Sociology and Anthropology at The Ben-Gurion of the Negev in Israel, examining Jewish-Palestinian relationships in food spaces.Photo Courtesy of Azri Amram. Meant To Be Eaten is powered by Simplecast. 

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Bob Valgenti, from Gastronomica: The Journal for Food Studies, is in for Coral Lee.A conversation with Rose Wellman. Jello is a beloved dessert and also an unexpected source of religious debate. Anthropologist Rose Wellman shares the fruits of her field work in Iran as part of our series of deeper dives into recent articles in Gastronomica. Dr. Wellman’s research explores the many ways that jello and the question of its status as halal highlight a number of religious, political and generational tensions in modern day Iran.Meant To Be Eaten is powered by Simplecast. 

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal.Bob Valgenti, from Gastronomica: The Journal for Food Studies, is in for Coral Lee.A conversation with Krishnendu Ray. Street Food—emphasis on street, that “dwelling place of the collective” and site of liveliness. Sociologist Krishnendu Ray returns to the podcast to explore the vitality of street food, its vendors, and why cities should protect these spaces from the homogenizing gaze of the Global North. The Chair of the Department of Nutrition and Food Studies at NYU-Steinhardt, Dr. Ray recently delivered the Distinguished Lecture at the annual event co-sponsored by SOAS University of London and Gastronomica.Meant To Be Eaten is powered by Simplecast. 

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Bob Valgenti, from Gastronomica: The Journal for Food Studies, is in for Coral Lee.A conversation with Laurie Bertram. What motivates the passionate defense of a recipe? Historian Laurie Bertram expands on her recent Gastronomica article dedicated to the curious case of Icelandic vínarterta—a cake whose origins and most adamant defenders are, surprisingly, not found in Iceland. Cherished and defended by Icelandic immigrants to North America, the dish’s history highlights how food can serve as the crossing-point for issues of class, gender, geopolitics and cultural identity.Meant To Be Eaten is powered by Simplecast. 

A conversation with Rebecca de Souza.Do food pantries completely miss the point? Rebecca de Souza thinks they might. In “Feeding the Other,” Rebecca demonstrates how “food pantries stigmatize their clients through a discourse that emphasizes hard work, self help, and economic productivity rather than food justice and equity.” We discuss the power and significance of stigma, and why food pantries are unable to combat hunger.Photo Courtesy of Rebecca de Souza.Meant To Be Eaten is powered by Simplecast. 

After a decade of building up sustainable farming, ethical trade, and community development in Africa, Jeff Abella—and his partner, Ishan—founded MOKA farms in Cameroon, and thusly— MOKA Origins, a bean-to-bar/bag chocolate and coffee that inspires "real social change". Jeff is here to explain—well, first and foremost, what “bean-to-bar” is, the challenges and unique rewards of building MOKA Farms up in Cameroon, and how it feels to have been *fair trade* before fair trade was cool.Photo Courtesy of Jeff Abella.Meant To Be Eaten is powered by Simplecast. 

A conversation with Carol Pak.Carol Pak is the founder of Makku, America's first canned craft makgeolli company. We discuss why she markets Makku as she does (the can reads "rice beer"), and whether craft-beverage-crazed America s ready for makgeolli (as more than just a novelty "Asian" beverage). Meant To Be Eaten is powered by Simplecast. 

A conversation with Amy Trubek.Amy Trubek's research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice. We discuss the sustainability of restaurant culture and work. She is an Associate Professor in the Department of Nutrition and Food Sciences at the University of Vermont, and part of the new editorial collective leading Gastronomica. Meant To Be Eaten is powered by Simplecast.

A conversation with Daniel Bender. We’re all very concerned with saving food–from preservation to curation to nostalgia to archiving to salvation– but Daniel Bender, an editor of leading food studies journal, Gastronomica, and history professor at the University of Toronto Scarborough—took a step back to ask, “what exactly are we saving food from?”Meant To Be Eaten is powered by Simplecast.

A conversation with Amanda Hesser. Amanda Hesser is CEO and co-founder of food, home, and lifestyle brand, Food52. Now in its 10th year, Food52 has evolved wildly from the recipe-sharing site it used to solely be, and recently closed a very large funding round (which we’ll get to in a bit). Amanda and I will be picking up where UK food writer Sybil Kapoor and I left off last week. We discussed what “taste” means, how it is biologically, culturally, and socially constructed, and why it’s important to continually challenge our own… and today, we’ll be exploring how “taste” is determined in our -- supposedly-- algorithmically-optimized worlds, if our unique “taste” is indeed our own, and whether SEO-driven content hurts or helps us.Meant to be Eaten is powered by Simplecast.  

A conversation with Sybil Kapoor. UK food writer Sybil Kapoor’s recently released book, “Sight Smell Touch Taste Sound”, builds on “Taste”, published 16 years ago. In both, she presents cooking as a sensory practice, one that does not require great skill, knowledge, or willingness to follow a recipe...Only a willingness to engage and think critically with all five of our senses. We discuss the concept of “taste”, whether it is truly our own or constructed, and if it is possible to alter.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Meant To Be Eaten is powered by Simplecast.