Podcasts about Food Evolution

There are sayings in the English language that employ literal terms but have no literal meaning. For example, when we describe something as “black and white” we mean it's obvious, not that there's literally a black object and a white object.  When we say something's “open and shut” we're suggesting it's inarguable, not that anything is literally open and shut – which, when you think about it, is physically impossible. It's the same with “above and beyond.” When we say someone has gone above and beyond, we mean they've exceeded our expectations. Whether or not my lunch guests today, or their businesses, exceed your expectations will depend on your personal expectations, but what makes them unique is that they literally go above and beyond. Let's start with above. One of the many things tourists – and a few locals – do in New Orleans is, go on a swamp tour. This typically entails sitting in a boat that chugs through the swamp with a tour guide who tosses bits of chicken or marshmallows overboard to attract alligators. Tyler Richardson took a look at an 8 acre block of Maurepas swamp near LaPlace and decided to go above it. Tyler built the world's first and only fully aquatic swamp zipline. It's called Zip NOLA. It's a half mile, 90 minute zipline journey on 5 separate ziplines, over 2 suspension sky bridges tethered to 100 year old cypress trees. Ernie Foundas is co-owner – along with his partner Adrienne Bell – of Suis Generis. Suis Generis is a Latin term, meaning “in a class of it's own” but in this case it's a restaurant in the Bywater. What puts Suis Generis in a class of its own is that it stretches beyond the walls of the restaurant, beyond the city of New Orleans, and beyond the state of Louisiana, into Pearlington Mississippi. In Pearlington, Ernie and Adrienne have a farm where they use a German horticulture technique that layers logs, twigs and leaves on the forest floor to create a rich soil in which they grow crops for restaurant ingredients. Back in the Bywater, the Suis Generis kitchen is organized around a culinary philosophy called Food Evolution. It's a technique that uses every single piece of an ingredient – using the byproduct of one dish to create another. For example, using discarded crawfish shells to make bisque, and then using the byproduct of the bisque to make fish sauce. New Orleans is not a big city. It's not unusual to run into someone you know at the drug store, or discover your neighbor went to school with your  co-worker. In that way, New Orleans has a kind of small-town feel. And then you discover there are things going on here you had no idea about. Like a Zip Line out in La Place, or an avant garde restaurant in the Bywater. Zip NOLA is a departure from the typical tourist trek around the French Quarter and Suis Generis is a departure from the established eateries locals typically gravitate to. Tyler and Ernie make New Orleans a more colorful and interesting place to visit, and live in. Out to Lunch was recorded live over lunch at NOLA Pizza in the NOLA Brewing Taproom. You can find photos by Jill Lafleur at itsneworleans.com.See omnystudio.com/listener for privacy information.

In this episode of the Food Matters Live podcast, we look at the economics of creating a more sustainable food system. Sustainability is front of mind for most businesses in the sector, but has the economic argument been won? Does being more sustainable have to mean reduced profits? This episode was recorded live at the Food Matters Live Sustainable Food Forum, held in London in September. This session was titled: The business case for sustainable food across the supply chain. Our panel discusses the economics of moving to a more sustainable system of farming, and asks: have we reached a tipping point in the financial argument? Guests: Kayhan Atalay, Head of Marketing, Anglo American Crop Nutrients (UK) Anne Marie Butler, Global Director of Strategy and Innovation, Edlong Alberto Musacchio, CEO, Food Evolution

We are so excited to have Mallory of Oregon AgLink on our show today to tell us a little bit about the amazing world of agriculture. Though it's a system we might not think of often, or if we do it's with mixed feelings, we all depend on the work of famers to provide the food we eat. Mallory has so much to share about how the farming industry works, is all inter-connected and is constantly adapting to market demand.  She demystifies common food labels you encounter in the grocery store, as well as walking us through what certain terms do and do not mean. We walked away from this conversation feeling incredibly grateful for the work of the few (only 1.3% of the population) that feed the masses, and the intricate network that gets food to our tables every day.  The documentary Food Evolution was discussed throughout the episode, and here are all of Mallory's resources she mentioned:Safe Fruits & Veggies - Calculator to see how many servings could be eaten without any adverse effects from pesticide residueUC Davis - Biotech Program BlogCornell University - Alliance for ScienceThe Genetic Literacy ProjectBiology Fortified - Crop Modification TechniquesAustralian chemistry teacher James Kennedy's blog: infographics of fruit (Scroll past the banana in Chinese to see all English versions)TDF Honest Farming - Find Derrick Josi @tdfhonestfarming on Facebook, Instagram, and YouTube -- raises cows for milk for Tillamook cheese, ice cream, etc. (Oregon coast)Owyhee Produce's Shay Myers growing onions, asparagus, mint, and more on the Oregon Idaho border, went viral during pandemic and can be found @shayfarmkid on Facebook, Instagram, YouTube, and TikTok, plus has a podcast called Produce Common SenseThe Farm Babe - Michelle Miller (on most socials)Dr. Kevin Folta - scientist, science communicator, and professor at University of Florida and hosts Talking Biotech podcastTamar Haspel - James Beard award winning Washington Post columnist in pursuit of a more constructive conversation on divisive food-policy issuesMichele Payn - Author of 3 books - Food Bullying: How to avoid buying BS, Food Truths from Farm to Table: 25 Surprising Ways to Shop & Eat without Guilt, and No More Food Fights, can be found on most social media and has a podcast called Food Bullying 

The Making of a Chicago Master Chef And Chicago's Food Evolution Presented by Chef Michael Maddox Former Chef/Partner Le Titi de Paris Chef Instructor at College of DePage What shapes a master chef, especially a chef who has been a key ingredient in Chicago's evolution into a world class culinary destination? Come join us as Chef Michael Maddox dishes on the many culinary influences in his life, from growing up in a farming community in Illinois, to collaborating with celebrated Chicago chefs like Jean Banchet, Didier Durand, Pierre Pollin and Michael Lachowicz — not to mention his stints working under esteemed chefs in France. He'll serve up a buffet of other subjects like the time he collaborated with Julia Child, contributing to her The Way to Cook cookbook; how he and his wife, Chef Susan Maddox, successfully operated the iconic Le Titi de Paris restaurant in Arlington Heights; and he'll offer his perspective on how Chicago became a star on the nation's culinary stage. BIOGRAPHY Chef Maddox spent his childhood in Princeville, Illinois, where he raised animals, field crops and vegetable gardens. Chef Maddox received his formal culinary training at Kendall College and The French Pastry School in Chicago and earned his Master of Education degree from Concordia University, Chicago. He is a full-time chef instructor of Culinary Arts, Baking & Pastry Arts and Culinology at College of DuPage. Among his many honors was being named a James Beard nominee for Best Chef of the Midwest (2009), and being recognized by both the Zagat Guide and Chicago Magazine as among the Top 50 Chefs in Chicago. Recorded via Zoom on March 30, 2022 http://www.CulinaryHistorians.com CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST https://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org

normal2nomad.com/podcast/food

A dish that is today an icon of Indian food dates back only to 1947, using an ingredient that became widespread only in the 1920s

Long episode about Hawai'i with examples of the evolution of their dishes through trade and oppressive colonization. Fish broiled in coconut milk, ribs cooked with taro, sea salt and seaweed, caramelized pineapples on ice cream! So many beautiful ideas and a few recipe examples! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/kevin-conner/support

FOOD EVOLUTION ALBERTO MUSACCHIO - INTEGRALE

In episode 2, we continue our discussion about why people are changing their diets with two young men, Chris, a 27-year old black man and Cole, a 25-year old white man.

A conversation with Yolanda about what inspired her to change her diet and the first "Show Me The Receipts" challenge.

Food Evolution.......chats about childhood memory of different foods..... . . . #food #foodporn #foodie #instafood #foodphotography #foodstagram #yummy #instagood #love #follow #foodblogger #foodlover #like #delicious #homemade #healthyfood #photooftheday #picoftheday #dinner #foodgasm #foodies #tasty #cooking #instadaily #lunch #bhfyp #restaurant #instagram #healthy #bhfyp --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The guest for the Lab Out Loud podcast this week is director, writer and producer Scott Hamilton Kennedy. At the 2019 NSTA Conference in St. Louis, Kennedy hosted a screening of his recent documentary "Food Evolution" (2016). Narrated by Neil deGrasse Tyson, "Food Evolution" investigates GMOs to showcase how misinformation and fear can drown out rational evidence and divide communities. Kennedy joins co-hosts Brian Bartel and Dale Basler to discuss the process of making science documentaries, how he works to understand and portray the science correctly, and describes an upcoming project on vaccines. Show notes at: https://laboutloud.com/2020/10/episode-232-food-evolution/

This week, Josh hands DQ a decisive victory, Bryan expands his palette, and Gary protects his brother’s career at all costs.

Jenner chats with Professor Kevin Folta about Food, Farming, and Technology. Here are a few great sources if you want to learn more:Norman Borlaug, the Well Fed documentary, the Food Evolution documentary, the Genetic Literacy Project, GMO Answers, the Cornell Alliance for Science, the University of Florida Horticultural Sciences Department, and of course, the Talking Biotech Podcast.   

In this episode we talk to Erin of Food Science Babe, a food scientist with over 10 years of experience in both the conventional and organic food sectors. Erin shares myth-busting information on Facebook and Instagram to help her audience learn about food production, marketing, and agriculture. We talk to Food Science Babe about some hot-topic issues: conventional vs organic food, genetic modification, and the misinformation and fear-based marketing around these topics. As a food scientist, Erin is able to speak to the different types of genetic modification, the safety of foods on the market, and some of the environmental concerns that we often hear around farming practices. The objective of this episode is for our listeners gain an understanding of another side of the food conversation that we don't often hear in mainstream media or marketing. In exploring some of the science behind conventional and organic food production, our hope is that you can feel more freedom and ease when you're making food choices for yourself and your family. Show notes & links: Food Science Babe: https://www.facebook.com/foodsciencebabe/ & Instagram: @foodsciencebabe Street Smart Nutrition blog post on Arctic Apples: http://www.streetsmartnutrition.com/arctic-apples-field-tour-2017/ Pesticide Residue Calculator: https://www.safefruitsandveggies.com/ Food Evolution documentary: https://www.foodevolutionmovie.com/ Food Science Babe's recommended resources: Sci Moms: https://scimoms.com/ Biology Fortified: https://biofortified.org/ Genetic Literacy Project: https://geneticliteracyproject.org/ Farm Babe: http://thefarmbabe.com/ The Farmers Daughter: https://www.facebook.com/TheFarmersDaughterUSA/ TDF Honest Farmer: https://www.facebook.com/tillamookdairyfarmer/ AG Daily: https://www.agdaily.com/ or https://www.facebook.com/agdailymedia/

GMO'lu ürünler yararlı mı zararlı mı tartışmasına dair.

Agriculture And Technology with Orlando Saez TableXI is now offering training for developers and products teams! For more info, email workshops@tablexi.com. Guest Orlando Saez (https://twitter.com/saezmatter): Co-founder and CEO of Aker Technologies (https://www.aker.ag/). Summary Our guest today is Orlando Saez. Orlando is the co-founder and CEO of Aker, a precision crop diagnostic data and service company. We're going to talk about what that means and more generally, about how technology and agriculture intersect. We'll talk about how Orlando got into the agriculture and technology space and who his customers are and what they learn from using specialized drones to monitor their crops. It's an interesting deep dive into a part of the technology world that I, for one, did not know very much about and I hope you enjoy it. Notes 01:44 - What Aker Does; The Tech/Agriculture Sector - Becoming a Senior Engineer with Jamey Hampton (https://www.techdoneright.io/51) 03:30 - Technology: IoT, Drones, and Machine Learning 08:55 - Aggregating Information + Shared Data 11:09 - Working with the Agriculture Sector and The Way Growers Work - Precision Agriculture (https://en.wikipedia.org/wiki/Precision_agriculture) 17:14 - Differences Between Purchases and Users: Ways Products Are Used in the Field 20:40 - Aker as a Service Provider 21:53 - Drone Technology and Training Pilots - GIS: Geographic Information System Mapping Technology (https://www.esri.com/en-us/what-is-gis/overview) - Shapefiles (https://doc.arcgis.com/en/arcgis-online/reference/shapefiles.htm) 24:10 - Using General Machine Learning Techniques 25:51 - Looking Forward 28:21 - Orlando’s Background in Getting Involved in This Space - Michael Pollan: In Defense of Food (http://www.pbs.org/food/shows/in-defense-of-food/) - Food Evolution (https://www.foodevolutionmovie.com/) 31:18 - More Resources for People Interested in AgTech - Thrive (https://thriveagtech.com/) - Salinas Valley Agricultural Technical Summit (https://svagtechsummit.com/) - The Yield Lab (https://www.theyieldlab.com/) - Pro Farmer (http://www.profarmer.com/) - PrecisionAg (https://www.precisionag.com/) - Commodity Classic (http://www.commodityclassic.com/home) - Farm Progress Show (https://www.farmprogressshow.com/en/home.html) Special Guest: Orlando Saez.

TUNE IN TO LEARN: Why most of your foods should be WHOLE FOODS What values drive cutting edge food companies like Impossible Foods - NOT your health What evidence we really have to see that our food and lifestyle are not exactly working out too well for us Updates on Perfect Flacker we made last Tuesday GET MY 10-DAY EMAIL HEALTH COURSE. THE FOUNDATION SERIES. SUBSCRIBE! Need help with meal plan? Fat Loss? Weight Loss? Health? Energy? Mental and Physical performance? An athlete cutting weight? Not sure how to start on KETO? Intermittent fasting? How to get lean and shredded and healthy without starving yourself? EMAIL ME: Angela at CreateYourself.Today Created by Angela Shurina Support the show (https://www.patreon.com/FoodSchool)

Are GMOs safe? What is the deal with organic food? On this week's episode of Serving Up Science, Science Writer Sheril Kirshenbaum and WKAR's Karel Vega interview Academy Award-Nominated Director Scott Hamilton Kennedy about his documentary Food Evolution .

Show summary On this week’s episode we sink our teeth into a trending food topic: the meatless burger that bleeds, AKA “The Impossible Burger”. We also review research about the relatively unknown dangers of eating unfermented soy. To finish, we discuss how the ever-increasing global demand for meat may eventually force us to invent a substitute for meat that is equally nutritious and delicious. Show notes 0:20 - Adam Savage introduced me to the Impossible Burger (YouTube video) 0:40 - What’s an Impossible Burger? (Impossible Foods home page) 1:20 - “Faux” (Dictionary definition) 1:34 - Bill Gates is investing in the Impossible Burger (GeekWire news article) 1:57 - Where can you get the Impossible Burger? In 2018, White Castle started to sell the Impossible Burger in the United States (The New Yorker article) 2:13 - What’s the Impossible Burger’s secret ingredient? What is Heme? (Wikipedia article) 3:19 - The Impossible Burger’s list of ingredients (Impossible Burger FAQ) 3:34 - Does the Impossible Burger actually taste and feel like beef? (The Spoon review) 4:43 - The potential dangers of consuming unfermented soy (Research article) 7:24 - In some people, eating unfermented soy can cause a hormonal imbalance (Research article) 7:48 - Consumption of unfermented soy products can lead to lower sperm concentration in men (Research article) 7:51 - Soy milk and soy beverages... how are they made? (YouTube video) 9:17 - Tempeh is a traditional Indonesian fermented soy product (Wikipedia article) 9:43 - Avoid soy-based baby formulas (Health Line article) 11:04 - The evolution of humans and their food 12:25 - The growing middle class and their growing appetite for meat (Asia Pacific Foundation of Canada blog article) 14:29 - From ape-like creatures to humans, the human digestive system and brain size have radically changed over the past millions of years (The Harvard Gazette article) 16:13 - The benefits of eating bone marrow and organ meats (ScienceDaily article) 18:37 - The “super size me” effect (Wikipedia article) 20:00 - Mass production vs. local production of meat 21:51 - The changing diets of cattle, chickens and pigs: grass vs. grain/soy/corn (Health line article) 22:43 - The “meat problem” 23:39 - The hypothetical Willy Wonka of hamburgers 26:29 - Feel free to write us in the comments section below or on our Contact page about a topic you’d like to hear us discuss in an upcoming episode

Kate Rusk and I continue our discussion about food, vitamins, the iron supplements, and what happens to the microbiome of hibernating bears.

Kate Rusk and Joe Alcock discuss the evolutionary biology of food. This episode is part one, originally recorded by Inertia TV, a science channel on Twitch.

There are few people I love following on social media as much today's guest. Dana Cowin's enthusiasm for food, career, and life as a whole are a delight.  As editor in chief of Food & Wine Magazine for 21 years, a judge on Top Chef, a cookbook author, the host of the podcast Speaking Broadly, a chief creative officer at Dig Inn, just to name a few--on paper she's clearly extremely accomplished. In person however, she far exceeded her impressive resume she was present, welcoming, inspirational, wise, and warm when I visited her Manhattan apartment to record. Dana made us tea, gushed about her best friend Cheryl, and made sure I had a cozy pillow to sit on before diving into the interview. She was not only easy to talk to but allowed the conversation to organically meander wherever I  led us. We chatted about female friendship, the evolution of food culture and her role in that, food culture and trends now, what a day in the life of a editor in chief is actually like, career transitions (Dana was EIC for 21 years before leaving in 2017), the power of story and her new love of podcasting, food as pleasure and connection, her advice to mentors and mentees, and so much more. I loved everything about Dana and it was a delight to have her on the podcast.    Notes from the Show:-Dana Cownin on The Web | Instagram | Twitter |- Dana's Ted Talk-Dana's Podcast Speaking Broadly-Dana's Top Chef Episode- Season 5, Episode 5- Cheryl Miller Houser's episode on the podcast-NYC Restaurants we talked about: Egg House (pop-up), ABCV, Frenchette, Dig Inn Cool Things to Check-Out:-Interested in learning how to launch your own podcast? I created an online podcast course! Check it out here AND follow me/the course for all things podcasting on Instagram.- Join me at The Good Fest on 8.11.18 in Philadelphia! Use the code KATIEDALEBOUT15 for a discount on your tickets!-Sign-up for my newsletter to get updates on where I'll be and what I'm loving!-Join the listener Facebook Group-Get my book Let It Out: A Journey Through Journaling. — Show Sponsors —Have you tried FABFITFUN yet? If you don't already know about it, it’s a seasonal box, with full-size beauty, fitness and lifestyle products. I recently got their Spring Editor’s Box and LOVED IT. It has products like a Free People eye mask, beauty and skin care products from Kate Somerville and Tarte, a mug by Ayesha Curry, and that’s just the beginning. They only have a limited number of boxes each shipment so be sure to sign-up so you don't miss out. You can get $10 off your first box which makes it only $39.99 (and the products in each box value for over $200!). Plus as a member you get free access to FabFitFunTV that offers a variety of workouts you can do anywhere and you can shop exclusive member’s only sales. FabFitFun is an easy way to give yourself some extra love you deserve!Go to www.FABFITFUN.com and use the code"LETITOUT" to sign-up and save $10 off your first box. 

Intervju från Speakers Corner på Företagardagarna i Ängelholm 2018.

As some of you know, whenever I’m sent for business, I try my best to meet with people wherever I can. This time, it took me to Chicago. So I took a few days off and asked if I could come into the IFT office in the heart of Chicago. I talked to a few people on staff due to my role as Chair of the Cactus IFT section, but I also was able to get an amazing interview with two IFT employees. Karen Nachey and Jay Gilbert. Fun fact, I worked with Jay as an undergrad in college. So a main theme in this interview is food science, how we all found it, and more importantly, how IFT can help you as a food scientist. As you know, IFT has a variety of tools for food scientist and Jay and Karen break down how to use these resources. We talk about webinars, the best way to take your time on Expos, the Food Evolution movie, the really cool things happening with IFT Next, everything IFT is in this episode. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at ICONfoods.com   Key Takeaways How Karen, Jay and I found out about food science Info on webinars, IFT's Expo, IFT Next, and plenty of other IFT tidbits Cookbooks, how to get recipes, and how we use cookbooks differently Question Summary Best thing about your job: Jay- Working with experts everywhere in the food industry. IFT has 190 passionate volunteers Karen – Researching and writing about new food ingredients. It’s very interesting to learn something new When was the first time you learn about food science?: Karen – My roommate told me about it. My roommate actually switched into food science. Jay – I wanted to go into culinary school and went on a tour about food science. Went to Massachusetts. For IFT, I was a volunteer since I was a freshman and rose through the ranks thoughout my college career. This opportunity to came up and I took it. How do most people find out about food science?: Most people find that it’s a love of food. But even basic sciences anywhere can be applied to food science. You either find out about it early, fall into food science, or someone tells you about it later in life What is the most important skillset in the food industry?: Curiosity, Willing to learn new things. Food industry is constantly changing. Communication skills, especially now, with the complexity of talking about food, we want to arm food scientists with the power of knowledge. Keep envolving. How you and the work that you do matters. How to have scientists present their research Volunteer Leadership training – Telling your story. Recorded at: http://www.ift.org/community/new-professionals/emerge-live.aspx What other resources does IFT use?: Webinars, IFT expo. You have the opportunity to talk to IFT any time to ask what you want them to do for you. Just contact info@ift.org How can you optimize your IFT Expo experience?: First off, plan ahead. Don’t segment yourself to one specific thing. Spend your day to “taste the buffet”, such as seminars, show floor, and the mixers Online directory, print directory of things Also check out the ELN Emerging Leaders network Also check out the Food Evolution movie On Transparency: Food is more controversial and mainstream. IFT is trying to educate consumers and food scientists to communicate together IFT Next: Startup focused section. Big initiative from Ingredion. We look for startups who will disrupt the food industry and we want to support them. The most beneficial part of the program was for these startups building their network Food Disruptor Challenge – Startups who will be competing Shark Tank style Digital improvements to IFT – Virtual webinars, or 1 page digital pdfs. We’re looking at a bunch of opportunities. Have more TED Talk like opportunities What type of food trends and technologies?: Karen: Flavor trends and Clean Label. It’s everywhere! Clean label tips for Adam Pumpkin Spice Latte might be trending out. Maple might be taking its place S’mores Cold Bew Coffee Flavor House email lists VR and Augmented Reality will change the game.SPIN class changes with Augmented Reality Innova and Fonterra both utilized Virtual Reality The biggest problem the food industry has to face: Social Media and everyone can talk about anything. As scientists, how do we communicate the right things properly? Not to divide, but to collaborate If you want to be a food communicator, contact IFT and we will connect you to a program. info@IFT.org Who inspired you to get into food?: Jay – My Grandma. Karen- I fell in love with food when I was actually studying food science. When I was a kid, I wanted to make soup and I started dumping spices What got you involved in IFT: Jay – As a young kid, I joined my local food science club and my advisor pushed me to get more and more involved in IFT. For Karen, one of her professors got her involved. Shoutout to professors: Dr. Lathrop, Dr. Sam Gugen and Dr. Julie Goddard Favorite Kitchen Item: Karen – Vitamix. Jay – Kitchen Aid Favorite Books: On Food and Cooking, Flavor Bible, Ratio Favorite Food: Karen – What’s the best thing you ever ate?: Lenya Brava Baja California restaurant. Butterflied Striped Bass cooked on an open flame. 4 different sauces. Jay – Phuket Thailand’s Tomyum Penauts and Tomyum Soup. Do you have any advice for anyone who wants to go into the food industry?: Find your passion and take a holistic approach to the industry. Food Science has an opportunity for everyone. Find a professor you can lean on, always be willing to learn something new. What do you think you need to learn to get you more prepared for the workplace?: Try different things, start networking. Who you know is really important. Get out of your shell and just talk to people. They are definitively willing to help. Where can we find you?: Jay Gilbert: Social Media or email: jgilbert@ift.org Karen : IFT flagship magazine food technology. Ingredients Section

Is it getting harder to find places to trade in London? Do you need to come from a middle class privileged background to start a street food business? Is street food complicit in gentrification? Or can it help inject diversity and culture into an area?is it Is it a sustainable way to make money? Is street food a fad? Are food courts the future?  This bonus episode is a recording of our first ever panel discussion - part 1 of our ‘Future of London Food‘ series, bringing together the most compelling voices in street food to talk city living and how we eat. Journalist Victoria Stewart hosted, with Zan Kaufman (Bleecker Burger founder), Tony (Anna Mae’sfounder), Regan Koch (lecturer of Human Geography at Queen Mary University) and KERB MD Simon Mitchell look back on the street food revolution and explore the question "where to next?".

Right-click or long-press to download and listen offline. In this episode, Mark and Jody discuss Food Evolution. Yeah, okay, it’s not exactly new, but we’re hoping it can gain more traction against such nonsense as What The Health, which is a steaming pile garbage. Your Monthly Dose of Stupid  is 2 scoops of crazy with Roy Moore. Ugh.

Episode 18: Food Evolution Documentary and Chewing the Fat on GMOs This week Ben, Celestia, and Pascual open with a discussion on what people consider uncanny, bizarre, or strange. What takes something from implausible to downright mysterious? An understanding of statistics is one angle to consider, but ignorance of particular fields is also at work: from the World Trade Center to the pyramids to cancer remissions, people who lack the relevant technical knowledge are the ones gobsmacked by particular events or facts. Headline writers emphasize this “bizarre” aspect without providing context, leading many to jump right to conspiracy theories or supernatural explanations. Then Celestia, back from the 2017 meeting of the Institute of Food Technologists, discusses the new GMO documentary, Food Evolution. The film was funded by IFT but director Scott Hamilton Kennedy was given complete control over topic, content, and approach, and he chose to tackle the human side of the GMO/organic controversy. Kennedy did a beautiful job bringing the human element to the forefront and takes viewers along a persuasive narrative of finding common ground and changing minds. Celestia, Pascual, and Ben touch on hot button topics like GMO labeling, evil corporations like Monsanto, and patenting living organisms. We also discuss the negative feedback the movie has so far received, and the strength (or rather lack of strength) in the arguments that the anti-GMO crowd has put forth. Namely, a Huffington Post columnist supported by organic industries decries the appearance of a logo in the film's background, and Mike Adams calls Neil deGrasse Tyson a race traitor. Lastly, we let you know how to check for a screening of Food Evolution in your area, and give shoutouts to some online resources for anyone wanting to learn more about GMO tech.

Have you watched the Food Evolution Movie yet? Tune in to learn why you need to put it in your future, my thoughts and a lesson science can learn from agriculture.

Investigate the complications, misinformation, passion and confusion around GMOs, sustainable farming, and the future of food, with Neil Tyson, Chuck Nice, plant geneticist Pamela Ronald, and Scott Hamilton Kennedy, director of “Food Evolution” which Neil narrates. NOTE: StarTalk All-Access subscribers can watch or listen to this entire episode commercial-free. Find out more at https://www.startalkradio.net/startalk-all-access/

Amidst a brutally polarized debate marked by passion, suspicion and confusion, FOOD EVOLUTION, by Academy Award®-nominated director Scott Hamilton Kennedy (The Garden, Fame High, OT: Our Town), explores the controversy surrounding GMOs and food. Traveling from Hawaiian papaya groves, to banana farms in Uganda to the cornfields of Iowa, the film, narrated by esteemed science communicator Neil deGrasse Tyson, wrestles with the emotions and the science driving one of the most heated arguments of our time. In the GMO debate, both pro and anti camps claim science is on their side. Who’s right? FOOD EVOLUTION shows how easily misinformation, confusion and fear can overwhelm objective analysis. How do we ensure that our food supply is safe, and that everyone has enough to eat? How do we feed the world while also protecting the planet? Has genetic engineering increased or decreased pesticide use? Are GMO foods bad for your health? And, most importantly, what data, evidence and sources are we using to approach these important questions? Enlisting experts such as Mark Lynas, Michael Pollan, Alison Van Eenennaam, Jeffrey Smith, Andrew Kimbrell, Vandana Shiva, Robert Fraley, Marion Nestle and Bill Nye, as well as farmers and scientists from around the world, this bold and necessary documentary separates the hype and emotion from the science and data to unravel the debate around food, and help audiences reach their own conclusions. In a debate in which all sides claim to be on the side of science, FOOD EVOLUTION brings a fresh perspective to one of the most critical issues facing global society today. Director Scott Hamilton Kennedy joins us for a conversation on the science of genetically modified organism and the impassioned arguments surrounding them. For news and updates go to: Food Evolution

Scott Hamilton Kennedy is the Oscar-nominated filmmaker behind a new documentary narrated by Dr. Neil deGrasse Tyson called Food Evolution which explores the controvery over GMO foods and the science of genetically modified crops. Today, he explains exactly what GMO’s are, and whether there’s any scientific evidence that GMOs harm humans or the environment. He discusses how Hawaii became ground zero for the debate over GMOs and a misguided GMO ban in Uganda that threatened to starve 1/3 of the country’s population. We talk about who is fueling alarmism over GMOs, what motivates them, and the problems facing scientist who are trying to combat the anti-GMO hysteria with facts and data. He debunks the infamous Seralini Study that claimed GMO causes cancer, and he reveals the truth behind claims that GMOs have increased harmful pesticides. Plus he shares some of the remarkable things that scientists are working on with GMOs, and what would happen if the whole world went organic. Food Evolution opens in theaters in New York City on June 23 and in Los Angeles on June 30. For more information, visit www.FoodEvolutionMovie.com and follow the film on Twitter at @foodevomovie. Today’s episode is sponsored by U.S. Marker board and the Best of the Left podcast. US Markerboard is the premium supplier of whiteboards and visual display products in North America. Go to www.USMarkerboard.com and use the promo code KICK for 10% off.  Subscribe to the Best of the Left podcast wherever you get your podcasts or visit www.bestoftheleft.com. Subscribe to Kickass News on iTunes and take a minute to take our listener survey at www.podsurvey.com/KICK. Support the show by donating at www.gofundme.com/kickassnews. Visit www.kickassnews.com for more fun stuff.

The representation of crop biotechnology in film has been an asymmetrical assault on science and reason.  Food Evolution breaks that trend. The film tells several stories of biotech applications, where “GMO” crops are the centers [...]

Lou P. Nieto Jr  is president of Nieto Advisory, LLC, an advisory firm that works with small and mid cap consumer foods companies. He retired in June 2009 as president of ConAgra Foods’ $8.0 B Consumer Foods business. In this role, he was responsible for the overall management and profitability of a diverse portfolio of brands and products. He joined ConAgra as President of ConAgra Meats in 2005. He was previously President/CEO of the Federated Group, a retail and foodservice focused private label business from 2002 to 2005. He was also a Group President and a Corporate Officer of Dean Foods Company from 2000 to 2002. He joined Dean Foods in 1998 after 2 years with Mission Foods, a subsidiary of the Mexican corporation, GRUMA. Prior to Mission Foods, he spent 10 years with Kraft Foods in various brand management and strategic planning roles. Lou started his career with the Quaker Oats Company in brand management where he worked for 5 years before Kraft Foods. Lou has served on the Ryder Systems, Inc and Auto Zone boards of directors since January 2007 and September 2008, respectively. He is chair of Ryder’s Finance Committee and a member of the Audit committee at both Ryder and Auto Zone. Lou also serves on the boards of Eddy Packing, a Texas based meat products company, and Food Evolution, a prepared foods business. He served on the Board of Directors of White Wave, Inc., a Boulder, Colorado corporation, and of the Dairy Marketing Alliance, a joint venture of Dean Foods and Land O’Lakes, from 2000 to 2002. He is currently Treasurer of the Latino Corporate Directors’ Association, an advocacy organization for greater Latino corporate board representation. Lou is a 1981 MBA graduate of the Harvard Graduate School of Business Administration where he was elected President of the Latino Association and Vice President of the Marketing Club. He earned a Bachelor of Arts degree from the University of Chicago in 1977 where he served in numerous student leadership roles and was elected to the Maroon Key Honorary Society. Lou has been involved locally and nationally in the effort to increase educational opportunities for disadvantaged youth. He served as the founding Chairman of Cristo Rey Jesuit High School’s Board of Trustees from 1994 to 1996 and as a board member until 2000. He was also a two-term president of the Chicago Chapter of the National Society of Hispanic MBAs. He served as vice president of the board for the League of United Latin American Citizens (LULAC) National Education Service Centers from 1990 to 1993. He was a national board member of Inroads, Inc. from 1995 to 1997. Lou has also been very involved with his various alma maters, church and community. He was a six year member of the University of Chicago’s College Visiting Committee and has co-chaired multiple reunions. He served in various roles during 2 terms on the board of the Harvard Business School Club of Chicago. He was the 1998 recipient of the President’s Award from his high school alma mater, St. Ignatius College Preparatory School where he served as co-president with his wife of the Parent Organization for the 2011/2012 year. He is currently a trustee of St. Ignatius. Lou has been involved with his parish in religious education, benevolence efforts and other leadership activities. He served in a leadership role with youth soccer in his community for over 7 years including 5 years as president of a 19 team travel club. He was an elected village park district commissioner where he served as treasurer. He and his family reside in suburban Chicago. What you'll learn How Lou's parents inspired him to achieve at the highest level Lou's journey from humble beginnings  to managing an $8 billion dollar company His Harvard Business School experience How he managed to turn around a failed business through leadership and the inspiring message he delivered to the employees Why this is the time for all Latinos to speak up against the force...