Podcasts about emelyn rude

Americans love beef, and always have. But when it comes to the meat they actually choose to eat, chicken takes the crown. Bloomberg's Matt Townsend and Leslie Patton join this episode to explain how poultry came to dominate the American diet. And historian Emelyn Rude shares what the past can tell us about where the industry goes from here. Listen to The Big Take podcast every weekday and subscribe to our daily newsletter: https://bloom.bg/3F3EJAK  Have questions or comments for Wes and the team? Reach us at bigtake@bloomberg.net.See omnystudio.com/listener for privacy information.

As Cambridge Organic celebrates its 25th birthday, founder Duncan Catchpole talks about the far-reaching developments that are on the way and what has been achieved so far. Several other independent producers also have anniversaries now, we look back to how they began. Dr Emelyn Rude talks about food security including how chicken farming in the United States led to the demise of the sardine population. There's lots of food and drink news too, and our jobs roundup.

The Stuph File Program Featuring Emelyn Rude, author of Tastes Like Chicken: A History Of America's Favorite Bird; Melissa Yi, author of The Shapes Of Wrath; and Elizabeth Power, author of Healer: Reducing Crises Download Emelyn Rude is the author of Tastes Like Chicken: A History Of America's Favorite Bird and the designer, editor, and publisher of Eaten Magazine, an independent magazine celebrating the past and present of what we eat. She's on to talk about the popularity of chicken, as in the US alone Americans devour about 75 million pounds of chicken a day, which is close to 8.6 billion birds a year. Melissa Yi is back with her latest Dr. Hope Sze medical thriller, her tenth.  This one is called The Shapes Of Wrath.  Elizabeth Power, founding director of The Trauma-Informed Academy and author of Healer: Reducing Crises, on why we like to watch and share bad news. Now you can listen to selected items from The Stuph File Program on the new audio service, Audea. A great way to keep up with many of the interviews from the show and take a trip down memory lane to when this show began back in 2009, with over 750 selections to choose from! This week's guest slate is presented by science writer, Andrew Fazekas, The Night Sky Guy, author of National Geographic Backyard Guide to the Night Sky and National Geographic's Stargazer Atlas: The Ultimate Guide To The Night Sky.

For the second part of The Future of Food miniseries, we go global. We'll explore the many ways our increasingly interconnected planet changes our foodways. We take a look at the future of disease through bats, the beloved chicken breast, the exploitation behind the açaí  berry, and the future of our taste and disgust. Join us on our quest across this big, blue floating rock to find out where we've been and where we're headed.Further Reading:Check out Eaten, a food magazine run by historian Emelyn Rude.You can learn more about the Better Chicken Commitment hereClick here to visit Alessandro Falco's website, and this is Leandro Barbosa's labor story for The Intercept Brazil.For some great articles that helped to inspire our story on globalization and disgust check out this article at the New York Times and this piece at The New Yorker. For more on the studies on disgust conducted at the University of Pennsylvania, click here. And for the journal article referenced by Dr. Carla Cevasco, go here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

From piping hot pizza to the satisfyingly boxed Chinese food, takeout and delivery have been a part of our lives for over a century. This year, however, delivery went from a convenience to a necessity. Covid-19 forced restaurants and supermarkets to adapt quickly. The country has been faced with the question: How can we get food safely and efficiently? One answer has been delivery. First, we take a step back and see how takeout and delivery have been at the forefront of social and economic change throughout the 20th century.  We hear from one delivery driver about how his job has and hasn’t changed since the start of quarantine. Brandon Hoy, co-founder and COO of Roberta’s Pizza in Brooklyn, tells us how his restaurants are using new and innovative ways to streamline their delivery service amid Covid-19 safety regulations and staff shortages. Lastly, The Big Food Question  helps us answer some of our most pressing pandemic-related delivery queries. Further Reading:History of American takeout and DeliveryFind Rev Cianco’s free webinars on Youtube, like this one and this one about delivery. And Rev’s bootcamp will pick up again in the fall. To get in touch with Rev and keep up with upcoming events and additional resources, visit his website here or find him on Instagram and Facebook.Subscribe to The Big Food Question (Apple Podcasts | Stitcher | Spotify | RSS) Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast. 

From medieval butter towers to prehistoric bee-keepers, this week we're examining the divine associations with global foods with Emelyn Rude, editor of the new food history magazine Eaten. Join us as she gives us a sneak peak of "The Food of the Gods", the first volume of the magazine, available now! We'll learn how mortals and immortals have been making, sharing, and fighting over food since the birth of humanity itself. Learn what foods can keep the gods on your side, from ancient Roman honey cakes to barbarian head dumplings. You don't want to miss this global tour of foods from the heavens!  Written and Produced by Laura Carlson Technical Direction by Mike Portt Special Guest: Emelyn Rude, Editor of Eaten Magazine, Emelyn is the author of Tastes Like Chicken: a History of America's Favorite Bird (Pegasus 2016) and the editor of Eaten Magazine. She holds a bachelors in Social Studies from Harvard University and (soon) an MPhil in Economic and Social History from the University of Cambridge. In her free time, she is also a beekeeper and a National Geographic Explorer.  Learn more about your ad choices. Visit megaphone.fm/adchoices

For years Food History remained the purview of a few researchers writing papers for academic journals. But recently interest has grown in knowing what we ate in times past, and where certain foods in different cuisines came from. Emelyn Rude joins Linda to talk about a start-up magazine on the horizon called REPAST that aims to tell the interesting stories about food history that will appeal to everyone. And one of the early contributors, Ken Albala, a professor of history who has devoted a good part of his career writing about and teaching students about food and culinary history talks about his views on this growing interest.

Our memories are terrible, mice can lead us astray, and Americans didn't always love chicken. This week, we've got a show packed with surprising facts about both human brains and animal realities.

Less than a century ago, chicken was as expensive as lobster. Now, Americans eat. 6 million pounds of chicken every hour of every day. Emelyn Rude tells us how thinking about the chicken as a piece of technology can help explain this change.

This week on A Taste of the Past – author and culinary historian Emelyn Rude traces the history of eating chicken, from the first domestication of the chicken nearly 10,000 years ago to its current status as our favorite meat.

This week on Sharp & Hot, Chef Emily is joined by Emelyn Rude, author of the book Tastes Like Chicken: A History of America's Favorite Bird. Emelyn Rude has been a food writer for TIME and Vice, and media manager for some of New York City’s most acclaimed chefs and restaurateurs. She is a contributor to National Geographic’s "The Plate" and is a National Geographic Young Explorer.