Podcasts about food shift

California is facing a historic drought. Again. It's become a familiar refrain, year after year, and the growing climate crisis is only expected to make things worse. Today, we'll look at a story that we published back in 2015, but the question at its center is even more pressing today: In an era of chronic drought, could desert crops become the new sustainable dinner?"Food Shift" originally appeared in the Spring 2017 issue of Craftsmanship Quarterly, a multimedia, online magazine about artisans, innovators, and the architecture of excellence. You'll find many more stories, videos, audio recordings, and other resources on our site — all free of charge and free of advertising.Written by CHRISTOPHER D. COOKIntroduction by CHRIS EGUSANarrated by MITCH GREENBERGProduced by CHRIS EGUSAMusic by MIKE SNOWDEN / BLUE DOT SESSIONS

In This Episode, we continue Talking Shift about the Top 20 products we've used personally, that have had an impact on our lives, and that we've shared with clients who have also experienced the benefits of these products:  1:16 – WhatSupp? 4:22 – But Not Before The Basics 7:05 – Goods For The Public 10:25 – Weening Off Of Drinking Your Calories 15:32 – You COULD Abuse Any of These, Really 20:41 – Man-Bags 25:33 – Go-To For Shiftin Anywhere 29:15 – For The Most Epic Home Gym 32:13 – Re-Think Your Shoes 39:35 – Don't Eat Shit. Eat Shift. 46:30 – The Most Valuable Addition To Your Tool Belt   In The Order We Spoke About Them: Legion Supplements - https://legionathletics.com/shop/ Public Goods - https://www.publicgoods.com/ OLIPOP - https://drinkolipop.com | FitAID: https://www.lifeaidbevco.com ZBiotics - https://zbiotics.com Nomadic (Travel Pack) - https://www.nomatic.com/products/the-nomatic-travel-pack Rubber Band Itz - https://www.rubberbanditz.com PRX Performance - https://prxperformance.com Converse Shoes - https://www.converse.com/ | Vivobarefoot - https://www.vivobarefoot.com/us Food Shift - https://shift110.com Get A Coach – Episode 011: Rise of The Personal Trainer | https://open.spotify.com/episode/3DgdEgYxQsXdzrEqfcAver?si=kUUFUYlzT32jHHRYn8S99g | https://podcasts.apple.com/us/podcast/shift-talk-the-podcast/id1499150283?i=1000473047646

Today on Mushroom Hour we are excited to chat with Scott Stimpson. Better known for his incredibly popular social media accounts “woodlandcravings”, Scott has been foraging for over 8 years across 18 different states in the US. Growing up in Broward County Florida, Scott was immersed in a diverse culture and developed a love of foods from all over. His love of food naturally led to a love of cultivation and appreciating the culinary abundance that is all around us in nature. Not until Scott learned the word “permaculture” did he know the path he had to take. His passion for agroforestry, foraging and mushrooms eventually led him to the mushroom mecca, the Pacific Northwest. As a student of working with the land in all these varied disciplines, Scott has developed an intimate relationship with natural systems. His lifestyle revolves around a symbiosis with the land and he is keenly aware of a responsibility to act as a shepherd of our Earth. As part of his great work, Scott shares his knowledge about permaculture techniques and ethical foraging with others, both online and in-person. For anyone who has followed Scott’s work, it is clear his passion and gratitude for nature’s culinary bounty are present in equal measure. I’m excited to learn more about this sacred relationship we have with the land that provides for us and how to give back as much as we receive. Topics Covered:Scott’s Early Influences & Love of Food Path Towards Permaculture Florida Foraging Safari – Citrus, Smilax, Hog plums & Lactarius Indigo Primal Connections to Foraging for Food Shift from Florida to the PNW Foraging as a Sacred Practice Understanding Ecology & Sustainable Foraging Integrating Agroforestry Responsibility that Comes with Sharing Wild Food Information The Importance of Hidden Knowledge Honoring Indigenous Space Mushroom Recipes & Preservation Techniques Wild Food Inspiration in the Restaurant Industry Future of Woodland Cravings Episode Resources: Woodland Cravings Website: https://www.woodlandcravings.com/ Woodland Cravings IG: https://www.instagram.com/woodlandcravings/ Woodland Cravings Tiktok: https://www.tiktok.com/@woodlandcravings Smilax (Plant): https://en.wikipedia.org/wiki/Smilax Hog Plums (Plant): https://en.wikipedia.org/wiki/Spondias_mombin Catathelasma ventricosum (Mushroom): http://www.mushroomexpert.com/catathelasma_ventricosum.html Fungi for the People (Inspiration): https://fungiforthepeople.org/ Leah Mycelia (Inspiration): https://www.instagram.com/leah_mycelia/ Chef Virgilio Martínez (Inspiration): https://www.starchefs.com/cook/chefs/bio/virgilio-martinezHericium (Mushroom): https://en.wikipedia.org/wiki/HericiumClathrus Ruber (Mushroom): https://en.wikipedia.org/wiki/Clathrus_ruber

Within just a few short months, the Covid-19 pandemic has transformed just about every facet of our society. That includes our food system, where the multiple impacts of the crisis are impossible to ignore. It's changed how we shop for our groceries, how we think about the food we eat, and how we think about food waste. It's altered how farmers sell and distribute their crops. It has decimated the restaurant industry, and has put essential workers, including food processing workers and farmworkers, at risk. And as unemployment soars during the crisis, it has amplified existing inequalities and insecurities in our system Terra Verde host and Earth Island Journal Managing Editor Zoe Loftus-Farren discusses the coronavirus pandemic and our food system with Evan Wiig, Director of Membership & Communications with the Community Alliance with Family Farms, and Yuka Nagashima, Executive Director of Food Shift, a project of Earth Island. The post How Covid-19 Is Transforming Our Food System appeared first on KPFA.

Research has shown that simply having a shopping list and meal plan every time you buy groceries results in easier meals, saving money, and less waste. So why is it that this is so hard for so many of us to do?Alison Mountford knows the answer all too well. After seeing how much waste was happening in people’s homes during her time as a private chef, she started a business to help empower people with meal plans to make cooking easier and less wasteful once and for all. In our inspiring chat, Alison shares eye-opening and practical tips that you can try at home to shop smarter, make interesting meals, and stop throwing away your hard-earned grocery dollars. Alison walks us through how to do a food waste audit and explains why taking photos of everything you throw out for a month can help you turn around how much food you’re throwing out. She also shares her biggest pet peeve in any recipe and explains why too many recipes are actually too short to be useful in the long run. We discuss the difference between fancy food TV recipes and ones you’ll actually make for dinner and how to bridge the gap between the two of them. We close by discussing how to get your kids in the kitchen with you, how to stop aspirationally shopping for lettuce, and exploring ways to keep your leftovers interesting. Relating to food better starts with a good meal plan and Alison is quite literally the woman with the plan. This episode is packed full of fun tips and delicious perspectives that you can put into action in your life! Show NotesEnds + Stems Website: https://www.instagram.com/endsandstems/Alison’s Instagram is a must-follow! https://www.instagram.com/endsandstems/Alison points out that the majority of food waste that happens in our country happens in our homes: https://www.refed.com/?sort=economic-value-per-tonAlison highly recommends saving the outer leaves that come off your Brussels sprouts and roasting them into chips for your kids! https://www.thekitchn.com/last-minute-app-161128One of Alison’s favorite recipes of all time is honey Sriracha salmon: https://www.delish.com/cooking/recipe-ideas/a27722519/honey-sriracha-salmon-recipe/Alison thinks everyone should eat beet greens. We do too! https://www.epicurious.com/ingredients/15-ways-to-eat-beet-greens-articleAlison thinks group action and individual action can work together to address food waste. Organizations she’s a particularly big fan of are the Sunrise Movement, Food Shift, and 1% for the Planet sunrisemovement.org: http://foodshift.net/https://www.onepercentfortheplanet.org/One of Alison’s go-to meals to make for other people is pasta carbonara: https://www.youtube.com/watch?v=qoHnwOHLiMkAlison’s favorite karaoke song is the overture from the Hamilton soundtrack and wow is it epic! https://www.youtube.com/watch?v=VhinPd5RRJw

Conscious Eatery, aka “Seattle’s philanthropic sandwich shop,” is a restaurant and catering company in Seattle that donates a meal to someone in need for every meal sold. To date, the chef owners Cierra and Chaz have donated over 25,000 meals, built a network of collaborative nonprofits, and learned some powerful lessons about hunger and housing in modern America. In our chat, they share their personal experiences with homelessness, discuss some of the most overlooked and misunderstood aspects of hunger and homelessness in America, and explain why solving homelessness has to start with acknowledging and listening to the diverse stories of the people that are affected by it. We also explore why solving food waste in restaurants starts with re-thinking portion sizes and why dill is a truly underrated herb. Cierra and Chaz model what generosity, empathy, and hard work look like and this episode is an inspiring glimpse into how businesses and restaurants can be a force for good in the world. If you’re looking for a beacon of hope in your podcast landscape, this episode is a great place to start. Show Notes: Cierra and Chaz regularly support the White Center Food Bank as well as the Roots Young Adult Center. If you'd like to learn more about either or lend your support, their websites are: https://www.whitecenterfoodbank.org/ and https://www.rootsinfo.org/Cierra and Chaz are big fans of pear salad. They make theirs with spring mix, blue cheese, candied walnuts, and a champagne vinaigrette! Imperfect recently organized a Food Waste Restaurant Week. Here is some of what we learned from our chefs! Cierra and Chaz look up to Seattle restaurateur Tom Douglass, who has been composting for 30 years! To use up old bread, Chaz recommends making a Panzanella salad. Chaz is also in the process of perfecting bread pudding. An excellent program that combines food recovery with job training for vulnerable populations is Food Shift in Alameda California. Chaz and Cierra mentioned the work that Fare Start is doing to provide culinary job training.To gain a deeper understanding of the American affordable housing crisis, Reilly recommends Adam Conover’s podcast, “Factually,” which has an eye-opening episode about the intersection of the housing crisis and homelessness. To work with Conscious Eatery, shoot them an email at info@consciouseatery.orgTo find a food bank near you, and learn more about hunger in America, check out feedingamerica.org. Dill is an underrated herb according to Cierra. One of her favorite ways to use it is in a quick and easy tuna salad combining tuna, yellow mustard, and dill. She recommends serving it on top of quinoa or with arugula in a sandwichCierra and Chaz’s go-to karaoke song would be “Ironic” by Alaniss Morisette Cierra is inspired by Supreme Court Justice Ruth Bader Gins

On this week’s episode, Shelley Loving, founder of The Food Shift, joins us! Shelley shares with us the life changing event that led her to start The Food Shift which is an 8 week program to hit the reset button with food by getting back to basics with whole foods. Shelley educates us and shares ideas for balanced school lunches, snacks when you are on the go to fuel your kids, as well as how and why we should avoid the drive thru. We also discuss what to look for on food labels before buying in the grocery store and staples to have in your pantry. This episode is jammed packed with so much insight and tips, you may want to take notes!

Feeling like you are in a "food funk", yeah I have been there many of times. Always frustrated and never liberated. This podcast addresses some reasons behind those feelings and offers a new and fresh perspective on how a slight adjustment could make all the difference in relationship with food. After years of trial and error while attempting to discover the secret to health and well being through food, I share what I call the FOOD SHIFT and the impact it's had on me and my life. Enjoy this episode and perhaps you will find solace in this FOOD SHIFT as well. Remember that when you tune in to this podcast, SHIFT HAPPENS!  To receive our FREE PDF on the 3 step filter system we used to navigate the overwhelming amount of information and opinions, go to www.ryandluelf.com and enter your name and email address. Need money but feel afraid to ask for it? I can relate so I created the first ever fundraising course that takes you A to Z on raising money without the FEAR! Purchase it at www.freelyfunded.com! Fundraising without the FEAR!

Dr. Ariane Machin is a Clinical and Sport Psychologist, Co-Founder of the Conscious Coaching Collective, and Creative Director of Hello Totes (totes to uplift and inspire). At the CCC, she has an ICF-accredited Life Coaching Program where students can enroll in self-study options or the ‘live' course, which takes once per year starting in January. The CCC also offers other programming, such as The Food Shift (aimed toward eliminating the pattern of emotional eating) and Media Training (for those coaches that want to get out in the media!). Dr. Machin offers a hybrid business/life coaching mentorship program, where she works with female entrepreneurs in building their business and working on their self-growth and creative strategy that contributes to an authentic online presence and clear purpose. She can be found in many online and print magazines, local media outlets, and academic publications, and has her first book coming out this winter (2018). Dr. Machín resides in Raleigh, NC with her husband, three young children, and dog ‘Peanut'. When she is not teaching, writing, cooking, cleaning, talking, hanging with her husband, exercising, or running after her kids, she is enjoying a 5-minute cup of coffee in peace! http://www.consciouscoachingcollective.com https://www.instagram.com/drarianemachin/ https://www.facebook.com/MachinCounselingAndSportPsychology/  

Dr. Ariane Machin is a Clinical and Sport Psychologist, Co-Founder of the Conscious Coaching Collective, and Creative Director of Hello Totes (totes to uplift and inspire). At the CCC, she has an ICF-accredited Life Coaching Program where students can enroll in self-study options or the ‘live’ course, which takes once per year starting in January. The CCC also offers other programming, such as The Food Shift (aimed toward eliminating the pattern of emotional eating) and Media Training (for those coaches that want to get out in the media!). Dr. Machin offers a hybrid business/life coaching mentorship program, where she works with female entrepreneurs in building their business and working on their self-growth and creative strategy that contributes to an authentic online presence and clear purpose. She can be found in many online and print magazines, local media outlets, and academic publications, and has her first book coming out this winter (2018). Dr. Machín resides in Raleigh, NC with her husband, three young children, and dog ‘Peanut’. When she is not teaching, writing, cooking, cleaning, talking, hanging with her husband, exercising, or running after her kids, she is enjoying a 5-minute cup of coffee in peace! http://www.consciouscoachingcollective.com https://www.instagram.com/drarianemachin/ https://www.facebook.com/MachinCounselingAndSportPsychology/  

SPECIAL GUEST Dana Frasz of Food Shift delves with Keith into the shared frustration surrounding wasted food. In addition to the social, economic, and environmental implications, throwing out 40% of our nation's food is downright shameful in the face of 50 million food insecure Americans. Dana explains the unique approach of Food Shift to tackling this complex issue, and describes a potential win-win solution in the works.

Do you throw away food? Is your refrigerator a living lab experiment? On today's episode, we talk about the problems with food waste that affect not only your health and budget, but the world at large. You already know that we live our lives with more experiences than possessions, carefully evaluating what we bring into our lives. Food is no exception. Since we stopped stockpiling and started eating fresh, we've lost a combined 85 pounds / 38 kilos! Be sure to listen all the way to the end to find out our secret tip for not overeating or wasting food in a restaurant...brilliant in it's simplicity. We are joined today by Dana Frasz, the Founder and Director of Food Shift.  Food Shift's mission is to honor the value of people and our environment by ensuring all good food is eaten, not wasted. From New York to California Dana has been working on this issue for over a decade and we're delighted to chat with her about how food waste is affecting all of us.

With Hunger a National Issue ... Why is 40% of All Food Produced in the US Wasted Show Guest: Dana Frasz Dana Frasz describes to our audience how Food Shift works collaboratively with communities and businesses to increase awareness and shift behaviors toward a more sustainable use of food. Food Shift creates replicable programs and tools which can be implemented in every city across American, and around the world. Through reducing waste she believes we can create jobs, feed the hungry, conserve natural resources, combat climate change and cultivate more sustainable communities. Currently Food Shift has an ad campaign that encourages people to sign the pledge to reduce food waste.

With Hunger a National Issue ... Why is 40% of All Food Produced in the US Wasted Show Guest: Dana Frasz Dana Frasz describes to our audience how Food Shift works collaboratively with communities and businesses to increase awareness and shift behaviors toward a more sustainable use of food. Food Shift creates replicable programs and tools which can be implemented in every city across American, and around the world. Through reducing waste she believes we can create jobs, feed the hungry, conserve natural resources, combat climate change and cultivate more sustainable communities. Currently Food Shift has an ad campaign that encourages people to sign the pledge to reduce food waste.

On this weeks show we talk Granola, that is, Roaster & Co Founder Matt Teichmann joins us. Did you know 40% of the food we produce in the US is thrown away? We talk creative solutions to tackle this problem with Executive Director Dana Frasz, & Restaurant Critic fills us in on where to get our grub on in the Eastbay. 00.51 Eastbay Express Restaurant Critic, Luke Tsai 6:43 San Franola Granola, Matt Teichmann  17:45 Food Shift, Executive Director Dana Frasz Restaurants mentioned on the show: - Tian Jin Dumplings 989 Franklin St Ste B (between 11th St & 10th St) Oakland, CA 94607 - 2868 Fruitvale Ave (at Brookdale Ave) Oakland, CA 94602 For more information about the quarterly Food Summit that San Franola Granola Hosts: Email: food@sanfranolagranola.com Website: Like: Follow: Get involved with Food Shift: Volunteer: Donate: Website: Like: Featured Restaurant Critic Luke Tsai: Blog: Follow: @theluketsai Website: Like: FEEDBACK Email The post appeared first on .

There are major changes coming to local food systems and how we source and consume food. Wasted food is a major economic and ecological problem, being addressed by many groups including Dana Frasz’ new non-profit Food Shift which is working to develop partnerships with local restaurants, hospitals, catering companies and food service organizations to preserve and distribute the 40% of … Read more about this episode...