Podcasts about food communities

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Dana Shrager of  DanasTable.com. Shrager, who specializes in Jewish holiday recipes and healthy-ish dinners, shares why she started developing recipes - and how she modernizes them. She also talks about her Jewish Cooking Facebook Group, her love of Jewish Italian food and her modern Tzimmes recipe. Get the recipe at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

Sophie Sajnani is a young leader in the tech industry. During the pandemic, she heard about how Uber Eats and other food apps were taking a large cut of the restaurant's profits and how that was hurting restaurants. On that same day, she launched Bellevue Bites, a free and promotional platform that chairs deals from local restaurants when customers ordered directly from them rather than through a third party app. She has since hosted Five Food Crawls in two cooking classes in the US and Canada to raise over $15,000 for restaurants and other important causes. As she enters her last year of high school, she continues to explore how technology can be used for social good.

All this week, the Brian Lehrer Show will be taking a closer look at some of the most pervasive nutrition myths with Sophie Egan, author of How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet (Workman, 2020), and contributor to The New York Times, most recently the article "10 Nutrition Myths Experts Wish Would Die". Today, she and Daphene Altema-Johnson, program officer with the Food Communities & Public Health Program at the Johns Hopkins Center for a Livable Future, will dispel the myth that white potatoes are unhealthy and the notion that plant-based milks are better for you than cow's milk. 

Thanks for joining us for another episode of Patrons & Partnerships, presented by the Library Partnership Branch of the Alachua County Library District.Our guest today is Meg Thelosen, Board President of Working Food, a nonprofit which works to cultivate and sustain a resilient local food community in North Central Florida through collaboration, economic opportunity, education, and seed stewardship.  In this episode, we discuss Working Food's history and goals, and touch on how they handled COVID.The second half of this interview will be posted on April 14th. Working Food: https://workingfood.org/ Volunteer: https://workingfood.org/volunteer/ Facebook: https://www.facebook.com/workingfoodcenter/Instagram: https://www.instagram.com/workingfoodgnv/ YouTube: https://www.youtube.com/channel/UCc_3jLEvp56xk7eyENVMe_A 

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Ben Ebbrell, co-founder and director at SORTEDfood, about his background as a trained chef and how a conversation at a pub with friends sparked the idea and the sentiment that got Sortedfood started. SORTEDfood began over ten years ago and their mission is to get people SORTED by empowering them with passion, knowledge, skills and tools so they can confidently cook with whatever they have available. SORTEDfood's youtube channel has over two million subscribers. Ebbrell says that their youtube channel started in 2010 and has changed over the years. He says, “it's changed and now it's more sort of entertainment and inspiration. First we promise that if you watch a video on youtube you'll always learn something. There's always some factual takeout but it's more about just hanging out and having fun together and there's lots of challenges and a bit of Jeopardy and some competition elements and we invite other expert guests and chefs in so that we can learn from them as well. It's kind of just one big happy family of food, drink and cooking an open invitation.”“We've realized as with many subjects once you open that treasure chest and you start to explore and the more you learn the more you realize you don't know and I think food is one of those things that can just keep going and people's perceptions and habits and behavior around food is changing and evolving. The kind of food that we were cooking ten years ago and to be honest with the kind of food we were avoiding ten years ago are now very very commonplace and absolutely important and topical and timely. We would be stupid if we didn't kind of feature that and celebrate that now,” Ebbrell says when I asked if the possibilities are endless for SORTEDfood.To hear how SORTEDfood was able to shine light on restaurants by highlighting their meal kits when creating video content during the pandemic, the gourmet beans on toast recipe, Ebbrell's thoughts on sustainability and more, check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

Hello beautiful Woman Inc. listeners! My guest this week is Julie Resnick, co-founder of The Feedfeed, a food & lifestyle media company. Julie started Feedfeed on Instagram, where she began posting pictures of her own food which her Co-Founder and husband, Dan, photographed. She then asked others to also share what they were making by tagging their images with #feedfeed. Since then, the company has become the largest crowd sourced food publication, community, and the source for what to cook, bake, eat and drink in today's world across social media and the web. Feedfeed comes to life for its community through experiences it hosts all over the world, and in particular out of its Brooklyn and Los Angeles test kitchens, as well as virtual events and Instagram lives. Feedfeed has a monthly reach of over 30M food and drink lovers (with over 3.5M followers across 6 Instagram accounts and over 1.2M followers on TikTok) eagerly consuming it's entertaining, fun & educational content. Feedfeed works with brands such as American Express Gold, GE Appliances, General Mills, and many more who lean on Feedfeed to help market their brands and products with content, media, social, and influencer programs as well as virtual and IRL experiences.  I loved chatting with Julie about how she started this empire of a food community. She gives so many practical pieces of advice that translate to any industry. I am also obsessed with the Feedfeed Instagram—if you don't follow already, I highly recommend it; their content is excellent. Now, let's get over to my conversation with Julie.

Tessa Clarke is my guest on Episode 145 of Inside Ideas with Marc Buckley. Tessa is Co-Founder & CEO of OLIO along with Saasha Celestial-One COO, a free app tackling the problem of food waste by connecting neighbours with each other, and volunteers with local businesses, so that surplus food can be given away, not thrown away. OLIO has grown to 5 million users in just over 5 years, and its impact has been widely recognised, most notably by the United Nations who highlighted OLIO as a "beacon” for the world, and by Vivatech who awarded OLIO "Next European Unicorn". Prior to OLIO, Tessa had a 15 year corporate career as a digital Managing Director in the media, retail and financial services sectors, and she met her co-founder Saasha whilst they were studying for their MBAs at Stanford University. Tessa is passionate about the sharing economy as a solution for a sustainable world, and about ‘profit with purpose' as the next business paradigm. https://olioex.com/

During the episode we approach: The importance of developing a successful strategy for your startup.Some common misconceptions around plant-based and vegan food and what are some important discussions that need to take place. How to find a good name for your startup. The importance of young entrepreneurs taking action in the sustainability area. Exciting trends in sustainability around technology. Footprint Futures is the podcast where we interview forward-thinking ecropreneurs and change-makers on how to accelerate the world towards a sustainable future.

In this episode we participate at a food courses for families. The course is a collaboration between Steno Diabetes Center Copenhagen, Copenhagen Hospitality College and Tingbjerg Forum. We explore how you as a professional health-agent can help promote health and well-being among residents in a socially disadvantaged neighborhood by cooperating with professional actors working in the area, and not least, by involving the residents in planning activities based on their interests and resources.

At Hearty Roots farm in Clermont NY Benjamin and Lindsey Shute raise vegetables, chickens and pigs. They serve 600 CSA members here in New York City and deliver over 1000 lbs of fresh vegetables to various food pantries as well. Since 2004 Hearty Roots has been growing food and growing a community. Feast Yr Ears is powered by Simplecast

Coffee is a complex subject within the greater culinary landscape. Parlor Coffee’s founder, Dillon Edwards, speaks on the cross-cultural journey coffee beans take when going from producer to roaster, what it means to stay “honest” as a sourcer, and when a café serves or indirectly hurts its local community. Meant to Be Eaten is powered by Simplecast

Today's guest is Daniel Patterson, chef, food writer and restaurateur behind some of California's best restaurants. Daniel started Daniel Patterson Group in 2006 with Coi, a small, quirky fine dining restaurant that helped to change how people cook in Northern California. Over the last ten years he and his team have opened six additional restaurants and bars in the Bay Area and started The Cooking Project, a non-profit organization dedicated to teaching kids and young adults fundamental cooking skills. Daniel also teamed up with chef Roy Choi to launch LocoL, a revolutionary fast-food company designed to bring good jobs and real food to communities. Today we'll talk about restaurant equality and the future of the industry. A Hungry Society is powered by Simplecast

Host Jenna Liut dives into the world of food policy councils, seeking to understand what they are, where they operate and why they are important in this day and age. Jenna is joined on the line by Clare Fox, from the LA Food Policy Council, and both Karen Banks and Lily Sussman from the Food Communities and Public Health program at the Johns Hopkins Center for a Livable Future.

Does good food equal healthy living? Maybe. The two are related, but not exactly the same thing. If you’re interested in having it all, and really who isn’t? There’s an app for that. The Foodstand App is harnessing the power of their food community to help people make small good changes in eating, for lasting effects on health and life. In this episode Foodstand CEO and co-founder Rachna Govani, unveils Good Eating Challenges on Foodstand. Will the simplicity and positive messaging of the app work? On hand as our focus group of one: Khee Lee, ex-Googler and golfer. Lee recently hired a personal nutritionist to help him bring the good food = healthy living equation into balance. Join us for a candid and entertaining conversation about how tech can enable good eating IRL.

Anna Lappe´ - Building Real Food Communities - 03/14/13 by westminsterforum