Podcast appearances and mentions of ben reade

Have you ever considered how the biochemistry of taste influences our food choices? The food industry spends millions on scientific research in efforts of achieving the ultimate bliss points in our food experiences – from the perfect potato chip to the soda that has just the right amount of carbonation and sweetness. But, is this food “bliss” point achievable outside of the industrial food context? I definitely think so! On this 24th episode of the show, I chat with business owner and chef, Ben Reade, from the beautiful city of Edinburgh, Scotland. We discuss food pairings, traditional Scottish dishes, and the fascinating origins of Scotland’s most famous dish – Haggis! About Ben Reade Benedict Reade completed his Masters at the University of Gastronomic Sciences in Italy, where he also met his wife and cofounder of Edinburgh Food Studio, Sashana Souza Zanella. Edinburgh Food Studio is a creative venue, where they combine eating and drinking with arts, sciences, fun times and banter. In addition to Edinburgh Food Studio, Ben is also involved in other Edinburgh Food initiatives, such as the Company Bakery, a wholesale bread company in Edinburgh, and Eating House – a popup restaurant in the city. Read more about Ben’s work in this article from the magazine, Great British Chefs. Instagram: @benedictreade About Cassandra Quave Prof. Cassandra Quave is best known for her ground-breaking research on the science of botanicals. Scientists in her research lab work to uncover some of nature’s deepest secrets as they search for new ways to fight life-threatening diseases, including antibiotic resistant infections. Working with a global network of scientists and healers, Cassandra and her team travel the world hunting for new plant ingredients, interviewing healers, and bringing plants back to the lab to study. Besides research, Cassandra is an award-winning teacher, and has developed and taught the college classes “Food, Health and Society” and “Botanical Medicine and Health” at Emory University. @QuaveEthnobot on Twitter @QuaveEthnobot on Instagram @QuaveMedicineWoman and “Foodie Pharmacology with Cassandra Quave” on Facebook

  Andreas and Face2Face host David Peck talk about his new film Bugs, tasty food, sustainability, colonialism and how we’re so often driven by trends and the media. IMDB Trailer More info about the film here. Synopsis BUGS follows three young men from Nordic Food Lab – Josh Evans, Ben Reade and Roberto Flore, as they forage, farm, cook and taste insects with communities in Europe, Australia, Mexico, Kenya, Japan and beyond. During their journey they encounter everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. The Nordic Food Lab journeymen experiment with culinary practices and tastes – in a two-way process of learning from others around the world while trying to push boundaries themselves. Over the last few years, since the UN recommended edible insects as a resource to combat world hunger, insects as food has become a hot topic. They have been heralded for their taste by cooks and gastronomes, for their low ecological impact by environmentalists, and for their nutritional content by public health scientists. It would seem that insects are the new superfood that will fix all our problems of global food security. BUGS offers an open-minded exploration into the world of edible insects.   Biography Andreas Johnsen has made a number of documentaries as both a director and a producer since 2002. His films have been shown around the world on many festivals and on television in Denmark and abroad. His film ‘Ai Weiwei – The Fake Case’ was nominated at IDFA’s “Feature Length Competition”, nominated in Berlin 2014 at Cinema for Peace Awards and won the Danish Film Critics Award 2014. The film has furthermore been selected for over 15 film festivals, been sold to BBC and 7 other territories. See acast.com/privacy for privacy and opt-out information.

Josh and Ben discover a delicious insect that's completely new to them...well maybe it's an insect. Voices: Josh Evans, Ben Reade, Andreas Johnsen, and Rahab Spencer Music: Packaging by Pollen RX and AR AK by Pollen RX Field audio from Andreas Johnsen

In this second installment of Thoughts from the Field, Josh takes us to Yuendumu, a remote town of a few hundred people in the middle of the Central Australian desert. Often times, the lab's work in the field is nothing like what they had in mind. What does it mean to go into another culture and ask questions? What are some of the challenges and obstacles in fieldwork? And what are some of the unexpected rewards? Voices: Josh Evans, Ben Reade, Andreas Johnsen, Wendy Baarda, Coral Kelake, and Tess Napaljarri Ross Music: It's Cold and Beautiful by Magical Mistakes Field audio from Andreas Johnsen

For some, eating insects sounds strange. But for many, insects are everyday staples and sometimes treasured delicacies. The lab is in the midst of a 3-year project that aims to learn from cultures around the world and explore the gastronomic potential of insects. The project, Discerning Taste: Deliciousness as an Argument for Entomophagy, is funded by the Velux Foundation. Our first insect story takes place in the lush hills of central Uganda, in an area called Kisoga, west of Kampala. Voices: Josh Evans, Ben Reade, Tom Lugeba, and Rogers Sserunjogi Music: Strobe Lights by King Pleaxure Field Audio from Andreas Johnsen

Tom's wife, Ritah, makes roasted termites for Josh and Ben. Voices: Josh Evans, Ben Reade, and Tom Lugeba

Kazakhstan stretches across Central Asia from the Caspian Sea in the east to China in the west. The country is famous for many things – it is the largest landlocked country in the world, says Wikipedia – but among food and plant people it is most important as the home of the apple. The name of the former capital, Almaty, is often translated as Father of Apples, and it was to Almaty that Ben Reade, today’s guest, recently went with a botanist friend in search of good wild apples. He found them, and much else besides. It is worth pointing out that the now common wisdom – that the domestic apple Malus domesticus was selected from a wild relative Malus sieversii, rather than being a hybrid – has only recently been accepted. Barrie Juniper, of Oxford University, brought all manner of evidence to bear on the question, including some of the first DNA studies of crops. His book, The Story of the Apple is a great read, and some of his knowledge has clearly found its way to his daughter Sarah, The Apple Factor. I also spent a little time looking into Ben’s throwaway remark about “lightly fermented carrot salad”. The New York Times, no less, avers that “Korean carrot salad, morkovcha koreyska, … is a legacy of Stalin’s mass deportations of ethnic Koreans from the far eastern Soviet Union to its western frontiers.” I found a couple of recipes here and here, and although I haven’t tried either, I plan to do so soon. Neither seems to be “authentic,” not least because I’m not sure they would ferment at all. I’d be interested to know more. Notes I Went to the Fatherland of All Modern Apples is Ben Reade’s own account of his trip. The first ever Eat this Podcast consisted of Ben talking about bog butter. The guy gets around. Photos on this page from Ben, and there are lots more in his article.

Ben Reade recently got back from a trip to Kazakhstan, in search of the original wild apples. Last time we spoke, he was sharing bog butter. This time, bears, and how they may have helped to domesticate those apples. The whole show will be published next week.

Institute of Philosophy Speakers: Julian Baggini (author of The Virtues of the Table: How to Eat and Think) Naomi Sykes (archaeologist, Nottingham) Ben Reade (research chef, Nordic Food Lab) Eileen Maybin (Fairtrade Foundation) Julian Baggini...

Institute of Philosophy Speakers: Julian Baggini (author of The Virtues of the Table: How to Eat and Think) Naomi Sykes (archaeologist, Nottingham) Ben Reade (research chef, Nordic Food Lab) Eileen Maybin (Fairtrade Foundation) Julian Baggini...