UnChefed

Vikram Baliga knows his plants. He is driven by a passion to understand them and to share that knowledge. We thought it would be a good idea to ask him about his motivations as well as his feelings on the current state of agriculture in the US. Along the way, we learn a bit about where he comes from, and what he likes to eat.Central themes in this episode revolve around water, farmer's markets, agriculture and family.Reach out to/Follow Vikram:Twitter: @Planthropology_Instagram: @PlanthropologypodFacebook: @PlanthropologyTikTok: @ThePlantProfLinkTreeEpisode Recipe:Egg and Mushroom Curry

We continue to explore the lives of our friends in hopes of better understanding our own relationship with food.In this episode, Chef and Host of the podcasts "The Cultworthy" and "The Cultworthy: Classic" Antonio Palacios talks about his past growing up in a multi-ethnic circus community, and the joys he finds through both sharing new foods with his young daughter and being responsive to the needs of his autistic son.Central themes in this episode revolve around family, community, technology, what we may be missing in life, and what we actually have.Reach out to/Follow Antonio:Twitter: @thecultworthyInstagram: @the_cultworthy_podcastFacebook: The Cultworthy PodcastLinkTreeEpisode Recipe:Hungarian Goulash

Wendy's is arguably the most influential fast food franchise out there. While McDonald's and Burger King were selling frozen patties on their limited menus, Wendy's was selling "fresh, never frozen" beef on a menu loaded with chili, baked potatoes, and salads. These days, in the year of our lord 2022, fast food burger menus from the twin titans at the top look WAY more like a Wendy's menus from the 80s than the other way around.Join us as we ask "what's up with that" and explore the impact the success of Wendy's marketing campaigns has had on rewiring the public perception of fresh. Modern desire for freshness has massively influenced a bit of infrastructure we rely a great deal on...something few people even know exists.Reach out to/follow UnChefed:Twitter: @unchefedInstagram: @unchefedshowLinkTree: https://linktr.ee/unchefedResearch for the Show:Food Research International- The Food Cold-Chain and Climate ChangeAdBrands.net- Wendy's Company Advertising and Marketing AssignmentsWide Open Eats- The Story Behind the Famous "Where's the Beef?" CommercialJanyxa Avalos on Medium- Fresh Never Frozen Beef?The Conversation- Climate Change is Putting Food Safety at Risk More Often

I know, we collaborate with them a lot...but we love F**k My Worklife, so we aren't complaining.In this episode, we get in touch with how the pandemic has us a little frazzled. Maybe we stopped cooking for ourselves, maybe we fell a little out of love with the thought of cooking for ourselves. We attack these feelings directly with our friend Kay by digging deep and pulling out the memory of a perfect dish, and thinking a bit on what made it so special.Reach out to/follow F**k My Worklife:Twitter: @fmwlpodInstagram: @fmwlpodLinkTree: https://linktr.ee/fmwlpodEpisode Recipe:Vegan Shakshouka

Nick Haskins joins us from Nikoli's Kitchen to continue the conversation of who we are and how what we eat changes us. We discuss mental health, the calming affects of cooking, and why we love our grandmother's in this episode. We also discuss mental anguish, and we encourage you to seek help if you feel like you need it. Please check out Nikoli's Kitchen wherever you listen to your podcasts, and kindly give Nick a follow @NikolisKitchen.

In the first of what will hopefully be a recurring episode format, Brendan gets to the bottom of Jay from the F**k My Work Life Podcasts relationship with food. Stories shared, laughs laughed, and memories explored. Kindly reach out to me at brendan@unchefed.com to start chatting with us! Follow Jay (and Kay) @fmwlpod on twitter!

UnChefed chats with Greta Hardin from the amazing podcast "The History of American Food" about the history and mystery of one of the world's most polarizing...and delicious...condiments. Kindly check out Greta's show, The History of American Food, at the following locations: @THoAFood Twitter: https://twitter.com/THoAFood IG: https://www.instagram.com/thoafood/ Website: https://thehistoryofamericanfood.blogspot.com/ Brain Trust Promo: @talkingSMAC https://linktr.ee/TalkingSMAC Research for the show was done using the following sites: https://nuocmamtin.com/en/who-invented-fish-sauce/ https://www.scmp.com/lifestyle/food-drink/article/3094604/did-fish-sauce-vietnam-come-ancient-rome-silk-road https://www.legalnomads.com/fish-sauce/

We used to tell stories about the plants in our lives. We look to a contradiction, how things that could kill us can also be nourishing, to explore these stories and start piecing together a better way to view the things that we grow, our fear of them, and the benefits they may offer. Mentioned in this episode: Seamus Black: https://www.emporiumblack.com/ AAO Podcast: https://dorfyou.com/podcast-1 Ads: It Should have been in there, but...Livestream for the Cure: https://allmylinks.com/livestreamforthecure Super Familiar with the Wilsons: https://thewilsons.buzzsprout.com/

Due to an unfortunate technical error with that occurred during our conversation with Antonio over at the Cultworthy Podcast, we aren't able to bring you our talk about cults, movies, and food. Instead, we hope you enjoy this episode of one of our absolute favorite podcasts featuring Brendan..... recorded with Jay and Kay, friends of the show over at the Fuck My Work Life Podcast. In conversaion, Jay, Kay and Brendan talk about working for the man, kitchen stories in general, and the delicious, albeit unimpressive history, of a Finnish beverage Brendan loves to drink. Get in Touch with/Follow Fuck My Work Life: Twitter: @fmwlpod IG: @fmwlpod Website: https://linktr.ee/fmwlpod

We call upon a wise man to help us explore what it means to be a hipster. While we have him, we share the history of Mason jars, why they are associated with hipsters, whether this is fair or not, and why the hell we should even care. Look for us to rap about our mutual experiences regarding Mason jars in the south, layering critical analysis in food, sustainability in food packaging and how to make a million dollars in the HOT field of artisanal drink ware. You don't want to miss it! Get in touch with/follow Josh Wilson: Twitter: @familiarwilsons IG: @superfamiliarwiththewilsons IG: @joshwilsonart Website: http://www.joshuawilsongnv.com/ Further Research: https://www.designswan.com/archives/benefits-of-having-mason-jars-at-home.html https://gothamist.com/food/finally-brand-new-vintage-ball-jars-for-your-hipster-canning-projects https://www.theatlantic.com/technology/archive/2015/09/mason-jar-history/403762/ https://www.treehugger.com/problem-mason-jars-4858761 https://www.sustainablejungle.com/sustainable-living/glass-vs-plastic/

We had originally planned on talking about the amazing diversity Indiginous North American tribes brought to a robust food culture ranging from Alaska down to the Caribbean, and the impact that their techniques and practices have to this day on what and how we eat. Then we met Roo, and decided we just wanted to listen to him talk. In this episode we discuss the revival of lost crops, colonial waste, the meaning of an important Catawba word for family, and the actual role of white guilt. We hope you will check out the links, follow everyone involved and if you can, help with any donations. Thank you! Get in Touch with/Follow Roo: Twitter: @DeLesslin IG: @DeLesslin Facebook: https://www.facebook.com/DeLesslin/ Website: https://www.delesslin.com/ Catawba Nation: Twitter: @officialcatawba IG: @officialcatawba LinkTree: https://linktr.ee/officialcatawba Website: https://www.catawba.com/index.php People Mentioned in this Episode: Chef Dave “Smoke” McCluskey: https://www.cultivatingplace.com/post/growing-flavor-past-present-chef-dave-smoke-mccluskey-s-corn-mafia Corn Mafia: https://corn-mafia.square.site/ Dr. Kim Tall Bear: https://kimtallbear.com/ King Hagler: https://704shop.com/blogs/fact-friday/fact-friday-304-king-hagler-catawba-nation-chief-powered-by-the-charlotte-museum-of-history Further Research: https://preciousplastic.com/ https://www.ncpedia.org/catawba-indians

Today we are joined by the inimitable Kay, from F**k my Work Life fame. It seemed like a good opportunity to talk to her about the perception of veganism in America, the nature of plant-based labeling, and vegan junk food. Don't forget to check out the F**k my Work Life Podcast's 3rd season, out now! Social: Twitter: @fmwlpod IG: @fmwlpod More Fun Material Related to this discussion Busting Myths and Stereotypes About Vegans https://www.onegreenplanet.org/lifestyle/busting-myths-and-stereotypes-about-vegans/ Livestock and Landscapes Facts https://www.fao.org/3/ar591e/ar591e.pdf US Livestock Subsidies Data https://farm.ewg.org/progdetail.php?fips=00000&progcode=livestock Cheers

UnChefed chats with Writer and Comedian Victoria Edel about her article written for Eater titled "Fast Food Fashion is Everywhere- Except on Fat Bodies". Why is it so easy to form uninformed opinions about people's body types, especially those we consider fat? Why do we care so much about the bodies around us? Why is it so hard to just chill and except the diversity of body types for the wonderful thing that it is? Answers to these questions, and a helpful list of what is in and what is out this year await you, dear listener! Subscribe to the show so you don't miss this and future chats...and let's work to eradicate anti-fat bias. You never know who might need an ally. Victoria Edel: Twitter: @victoriaedel Email: victoriaedel4@gmail.com Website: https://www.victoriaedel.net/ Article Discussed: https://www.eater.com/22846264/fast-food-merch-trend-plus-size-clothing-anti-fat-bias Promo: Decayin with the boys: https://linktr.ee/decayinwtb Further Research: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5idXp6c3Byb3V0LmNvbS8xNDExMTI2LnJzcw?sa=X&ved=0CAkQlvsGahcKEwjop7_lvq_1AhUAAAAAHQAAAAAQAQ&hl=en https://bettermarketing.pub/fast-food-fashion-6cce3a23f5e1 https://www.victoriaedel.net/ https://buttondown.email/goldplatedgirls/archive/whats-in-and-whats-out-for-2021/

Mad Scientist Kelli Madden of the obscenely enjoyable Drunk Theory podcast joins Brendan and Matt to share some laughs and chat about GMO's and food allergens. Why does feeling crappy all the time seem so normal? What is food fear? What is a no-food? Sub up and leave us a review! Kelli Madden: Twitter: @KelliMadden80 IG: @KMadden80 Drunk Theory: Twitter: @DrunkTheory IG: @Drunk_Theory Website: https://www.drunktheory.com/ Promo: The Cultworthy: https://thecultworthy.com/ Research Sources: https://www.thrillist.com/eat/nation/food-conspiracy-theories-chipotle-fluoride-fondue-conspiracies https://www.healthline.com/health/allergies/food-allergy-sensitivity-difference https://www.slowfood.com/what-we-do/themes/gmos/why-we-are-against-gmos/ https://www.forbes.com/sites/erikkobayashisolomon/2019/02/15/heres-the-real-reason-why-gmos-are-bad-and-why-they-may-save-humanity/?sh=40da78854877 https://www.bbc.com/news/health-46302780 https://leaps.org/why-food-allergies-are-surging/particle-6

In the Season 1 Finale, Brendan interviews edible insect guru and all around great guy Bill Broadbent, the President of Entosense. Matt and Brendan reflect on the interview and a lot of the points made within. How are insects perceived elsewhere in the world? What exactly can they do for us and our future? Why is it becoming increasingly difficult to separate our revulsion of eating them from racially charged colonial tendencies? Listen up to find out! You can follow Bill Broadbent on LinkedIn Check out Entosense here: https://edibleinsects.com/ And support our Pod Family by listening to our highlighted Podcast: Casting Views- https://linktr.ee/CastingViews Thank you!

Matt and Brendan are joined by Josh Skaar ( @josh_skaar ) of the Talking SMAC Podcast ( @TalkingSMACpod) to disect the 1997 Nikelodeon Film Goodburger.

Who DOESN'T love Eggnog....... The answer is 51 percent of the US population. In our first Holiday episode, we discuss the history of this beverage from its origins in Medieval England to its reinvention in the US in the 1700s, and discuss variations of this beverage from around the world. Get the booze ready.

Natalie Bishnoi, Co-Manager of the Farm Food Collaborative chats with us about how helping farms and helping schools can look very similar with the right kind of plan.

Healthcare…hot topic for sure. With the ability to both make us healthy and keep us healthy, why isn't food a bigger part of this conversation?

As we gather to either love or yell at each other on America's most eating-est holiday, we thought it would be fun to sharpen your trivia skills with a little bit of American history. Let's talk about the first cookbook printed on US soil, and its impact on our holiday traditions. American Cookery: https://www.google.com/books/edition/American_Cookery/_6CggcPs3iQC?hl=en&gbpv=1 Related Article: https://www.smithsonianmag.com/history/what-americas-first-cookbook-says-about-our-country-its-cuisine-180967809/

Seafood is delicious AND it's healthy, so why are we relying on other countries to produce it for us, and how does this impact both domestic and foreign policy?

We are at the point in human history where we have taught veggies to bleed. What is spared thanks to their sacrifice?

People are not so simple as to be placed in one of only two buckets. If you close your mind…you may miss a good meal.

Hear why we think Local is a better purchasing practice than Organic…despite the USDA's confusing definition of it.

Ooh, look at them, tomatoes. Oh man. Check out the ass on those Sungolds baby. Oh man. tomato jam here I come…Question: If we love farms so much, why don't we f*cking MARRY them?

What are UnChefed's favorite sandwiches? Matt and Brendan talk sandwiches and get into the history and build on everything in Brendan's Top 5 list.

Say you're hungry and I offered you the choice between a turnip and a cheeto. Which would you want? Join us to see how that question doesn't need to be as one-sided as it seems.

We just wanted to talk about a hero of ours. In the process we end up covering topics like deep fake tech, immigration laws, and liberalism in food. Here's hoping we did Tony justice.

Indiana Jones invented the Boy Scouts of America and wanted you to eat hippos. Teddy Roosevelt supported him. We don't make the facts, we just provide them to you.

Dr. Pinnix writes about the ocean. A large focus of his has been on plastic in the ocean. Today, we discuss how plastic serves as a form of "anti-archive" by comparing it to cookbooks and talking about long term affects on our food supplies.

Restaurants are coming back, BABY! Kind of...maybe. Let's chat about it!

How did this fruit come to be viewed as an extension of racism? Is it actually that? Who will save us from a crippling lack of information on this issue?!? Us, baby.

Brendan and Matt discuss, among other things, regenerative agriculture, how farmers price food, and the difficulty small scale farms have working with restaurants. Featuring friend of the show, Farmer Brett Hogancamp.

Ever wonder what ol' Tom Vilsack is doing? All the time you say? Well that's great! He's basically the Thanos of the modern agricultural world…though I'll admit, he is a tad bit nicer than Marvel's big bad. Pretty decent politician actually…Sonny Perdue however, hoo boy.

The FDR administration changed agriculture in America forever. The new systems definitely saved us from the depression, but what lasting impacts did they have? And why is what happened to Leo Nebbia a good place to start this chat? UnChefed, food...unpacked.

Ok, right at the top, let's take a moment to thank the Capones for removing fresh mozzarella from our pizza places. While we are at it, who is Moe Steinman, and why does he suck? Finally, can Brendan tap into his ex-chef instincts to pick the perfect plate for famous mob bosses? Who knows? This is UnChefed, food...unpacked

Is the tomato a fruit or a vegetable? Who knows? Actually, maybe the United States Supreme Court knows. The 1893 case Nix v Heddon pitted our strongest judicial minds against the concept of botanical value. In this episode we discuss some interesting facts of the case as well as give you some 19th century foodie financial advice. Pro-Tip: Make sure most of your meals are mostly water!