Podcasts about Food studies

How can we eat better when we're constantly marketed to in a way that hijacks our attention and habits? To complement the incredible discussions we regularly have about brain-healthy nutrition, in this episode, we've having a very important conversation about how the food industry works against our best intentions, and how we can break through the psychological barriers they use to hold us back. We're joined by Marion Nestle, Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, whose name is practically synonymous with food policy: a pioneering nutritionist, public health advocate, and author of some of the most important books in this space, including Food Politics, What to Eat, and Unsavory Truth. In this episode, we discuss: • The neuroscience of why food choices aren't “just willpower” • Why access, not just knowledge, is the biggest barrier to good nutrition • The importance of schools, policy, and local food programs in shaping food culture • The role of stress, fatigue, and decision overload in weakening dietary choices • Why social media is a double-edged sword for nutrition information  • How we can make a difference at the community level This is... Your Brain On The Food Industry. SUPPORTED BY: NEURO World. Help your brain thrive, now and into the future: https://neuro.world/  ‘Your Brain On' is hosted by neurologists, scientists, and public health advocates Ayesha and Dean Sherzai. Find out more about Marion Nestle's work: https://steinhardt.nyu.edu/people/marion-nestle ‘Your Brain On... The Food Industry' • SEASON 5 • EPISODE 5 ——— FOLLOW US Join NEURO World: https://neuro.world/  Instagram: https://www.instagram.com/thebraindocs YouTube: https://youtube.com/thebraindocs Website: TheBrainDocs.com

What does sofrito—a base of herbs and spices used in Puerto Rican cooking—have to do with reimagining business, food security, and conveying a history lesson about a rich and sometimes complex culture? For today's guest, it's everything. If you've ever wondered how to weave your culture, creativity, and calling into one powerful movement... then this episode is the recipe you've been looking for. In this episode, you will hear:   Food has a cultural foundation passed through generations. Cultural identity can be preserved and taught through everyday meals. How to make the best sofrito if you don't have time to cook. Food is more than just food – it's heritage, intention, and a story. The story of the Puerto Rican pasteles is shared. Food choices are power moves, shaping local or global economies. Imagination makes it possible to wear multiple hats and still stay rooted in purpose. You don't need permission to do things differently, just the will and a plan. This episode is brought to you by Fertile Imagination: A Guide for Stretching Every Mom's Superpower for Maximum Impact by Melissa Llarena Audible   Audio Edition: https://www.amazon.com/Fertile-Imagination-Stretching-Superpower-Maximum/dp/B0CY9BZH9W/ref=tmm_aud_swatch_0   Paperback: https://www.amazon.com/Fertile-Imagination-Stretching-Superpower-Maximum/dp/B0CK2ZSMLB   Hardcover: https://www.amazon.com/Fertile-Imagination-Stretching-Superpower-Maximum/dp/B0D5B64347/ref=tmm_hrd_swatch_0   Or, download a free chapter at fertileideas.com       About Crystal Diaz   Crystal Díaz has spent nearly two decades at the intersection of food, marketing, and cultural advocacy. She co-founded PRoduce, Puerto Rico's digital marketplace for locally grown food. Crystal is also the force behind El Pretexto, the island's first culinary farm lodge, where food and imagination meet 2,600 feet above sea level. A committed advocate for food security, she collaborates with Espacios Abiertos to advance agricultural policy. Crystal holds two master's degrees, including one in Food Studies from NYU. She's been recognized by Fast Company and El Nuevo Día for her creative leadership and impact in the local food movement. Quotes that can change your perspective:  “If you really want to learn about something and you're obsessed about it, there's always ways to learn, to make it happen.” – Crystal Díaz   “With every single meal that we do, with every single snack, everything that we eat, you are impacting economies. And if you want to support your local communities and you want to see them, everybody having a better life, you might want to spend that dollar closer home and making sure that all of the ingredients that are on that food are closer to home so that money stays closer to home.” – Crystal Díaz   “Sofrito is very personal. You know? It's part of how your family has done it… but also learn that there is a lot of history into it. It's not something that we do because we do it. There is a lot of history to it.” – Crystal Díaz   “We are on a little island. We don't have that much territorial extension, so we can't think about our agriculture as other countries that have large extensions of terrains and flats and stuff like that. We need to think about it differently.” – Crystal Díaz   “Puerto Rican food is full of history, is complex enough, is flavorful enough, and varied… so I can pull something like this [a culinary farm lodge] up in Puerto Rico.” – Crystal Díaz SHARE this episode with fellow food lovers, cultural storytellers, and moms on a mission to raise rooted kids. Crystal's insights on local food, identity, and imagination will inspire anyone looking to nourish their family and community from the inside out. Let's keep our culture alive—one pastel, one sofrito, and one big idea at a time. Supporting Resources:   Website: https://www.elpretextopr.com  Instagram: https://www.instagram.com/elpretextopr  Facebook: https://m.facebook.com/@elpretextopr/ Subscribe and Review   Have you subscribed to my podcast for new moms who are entrepreneurs, founders, and creators?  I'd love for you to subscribe if you haven't yet.    I'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast for writer moms. About Fertile Imagination   You can be a great mom without giving up, shrinking, or hiding your dreams. There's flexibility in how you pursue anything – your role, your lifestyle, and your personal and professional goals. The limitations on your dreams are waiting to be shattered. It's time to see and seize what's beyond your gaze. Let's bridge your childhood daydreams with your grown-up realities. Imagine skipping with your kids along any path – you, surpassing your milestones while your kids are reaching theirs. There's only one superpower versatile enough to stretch your thinking beyond what's been done before: a Fertile Imagination. It's like kryptonite for impostor syndrome and feeling stuck when it's alert!    In Fertile Imagination, you will awaken your sleeping source of creative solutions. If you can wake up a toddler or a groggy middle schooler, then together with the stories in this book – featuring 25 guests from my podcast Unimaginable Wellness, proven tools, and personal anecdotes – we will wake up your former playmate: your imagination!  Advance Praise    “You'll find reality-based strategies for imagining your own imperfect, fulfilling life in this book!” —MARTHA HENNESSEY, former NH State Senator    “Melissa invites the reader into a personal and deep journey about topics that are crucially important to uncover what would make a mom (and dad too) truly happy to work on…even after the kids are in bed.” —KEN HONDA, best-selling author of Happy Money    “This book is a great purchase for moms in every stage of life. Melissa is like a great friend, honest and wise and funny, telling you about her life and asking you to reflect on yours.” —MAUREEN TURNER CAREY, librarian in Austin, TX   TRANSCRIPT   00:00:00 Crystal: Come up with ideas to make it easier for food producers to produce more food because we are in a little island. We don't have that much territorial extension. So we can't think about our agriculture as other countries that have large extensions of terrains and flats and stuff like that. We need to think it differently.  00:00:25 Melissa: Welcome to the Mom Founder Imagination Hub, your weekly podcast to inspire you to dream bigger. Plan out how you're gonna get to that next level in business, find the energy to keep going, and make sure your creative juices are flowing so that this way you get what you really want rather than having to settle. Get ready to discover founders have reimagined entrepreneurship and motherhood.  00:00:47 Melissa: Ever wonder how they do it? Tune in to find out, and stretch yourself by also learning from diverse entrepreneurs who might not be moms, but who have lessons you can tailor about how you can disrupt industries and step way outside of your comfort zone. I believe every mom's superpower is her imagination. In this podcast, I'm gonna give you the mindset, methods, and tools to unleash yours. Sounds good? Then keep listening.  00:01:17 Melissa: So what does sofrito, which is essentially a base of herbs and spices used in Puerto Rican cooking, have to do with reimagining business, food security, and passing along really critical history lessons. Well, for today's guest, it is everything. And if you've ever wondered how to weave your culture, creativity, and calling into one powerful movement, then this episode is the recipe you've been looking for.  00:01:49 Melissa: Welcome to the Mom Founder Imagination Hub. This is your weekly podcast designed to inspire you to dream bigger in your business and your life. Also, to help you find the energy to keep going because how are you going to sustain what's necessary to be big and to keep your imagination flowing so that this way you could feel inspired, lit up like a Christmas tree or Hanukkah candles. I'm your host Melissa Llarena. 00:02:17 Melissa: I'm a mom of three high energy boys. No. They did not get their energy from me. Psyched. They did. I'm also a best selling author of Fertile Imagination and an imagination coach for mom founders who are reimagining what success and motherhood can look like on their own terms, and that's really important.  00:02:34 Melissa: Now, if you've ever stirred a pot of sofrito, you already know this. Right? You know that the blend of flavors tells a deeper story. It tells a story that sometimes has made its way across generations. It preserves a culture, and it does nourish more than just our baby's bellies.  00:02:56 Melissa: So today's guest, I am thrilled to invite Crystal Diaz. Now she's taken the same approach in terms of her business ventures. She's a foodpreneur, culture keeper, I love that, and community builder. She wears four hats and in today's episode we're gonna go through each of those hats. One of which is as the owner of El Pretexto, i.e. The Excuse, a culinary farm lodge in the countryside of Puerto Rico where she serves 100% locally sourced meals and lives her mission every day.  00:03:33 Melissa: She has lots of degrees and an MA in food studies from NYU, which is why if you're watching the video, you could see, I hope, my NYU t-shirt. Hit subscribe if you see it and you love it. Subscribe on YouTube. Hit follow on this podcast. 00:03:53 Melissa: A little bit more about Crystal. She was recognized by Fast Company as one of the most creative people in business in 2022 and was named one of El Nuevo Diaz women of the year in 2023. She's the real deal. In this episode, we're gonna explore how Crystal uses her imagination as her main ingredient, whether it's in terms of the way that she's carving away for Puerto Rico to have its own food centric cultural immersive experience or even by how she decided to commute to NYU from San Juan every single week, which was creative in and of itself, or even in terms of the way that she describes the depth of a very famous Puerto Rican dish.  00:04:43 Melissa: Oh, and side note, I actually have her real life best on the planet, sofrito recipe. My gosh, do not run away, For sure. Check out the sofrito recipe we articulated in this conversation. You're gonna walk away with yummy ideas for how to use your own imagination to nourish your business, your family, and community, and it's gonna be so important even if you're not working in food.  00:05:13 Melissa: So before we dig in, I would appreciate if you hit follow, if you're listening to this on iTunes. Why hit follow? Because every time someone hits follow on iTunes, it tells me that I need to bring more guests with stories like this to the podcast. And I get really excited and when a mom is excited, it is a very good day in her entire home. So go ahead, hit follow. You will absolutely get that dopamine hit that everybody needs or if you're watching this on YouTube, then hit subscribe. I would be so appreciative and again, I will do the dance of joy. Okay. So enjoy the conversation.  00:05:54 Melissa: Crystal Diaz, thank you so much for this conversation on the Mom Founder Imagination hub. We are delighted to have you here. Crystal, just to kind of set off the scenery, why don't you explain to us where you are in Puerto Rico? What's outside your windows? 00:06:10 Crystal: All right. Well, let's… our imagination hub in a car. We are in San Juan, and you drove forty five minutes south, up to the mountains. Now we are in Cayey. I am at El Pretexto, which is also my home, and we are overlooking… we're up in the mountains, 2,600 feet over sea level, overlooking the Caribbean Sea at the south, and all the mountains slowly winding down all the way to the coast. 00:06:43 Crystal: And you will have some crazy chickens surrounding you. In my patio while you are probably sipping a wine or a coffee, depending on the time of the day. Enjoying the view and, surrounded by trees, lush greenery all over the place. And there are gardens on your side, also as well. So you are surrounded definitely by nature and you feel at peace. That's where we are.  00:07:15 Melissa: Oh, okay. Cool. So let's bring that sense of peace to this conversation. I am excited because I'm sure any listener right now who is a mom, has a business, might feel a little frazzled now and again. But right now, for the next thirty minutes, this is a peaceful zone. We are in Puerto Rico right now. 00:07:37 Melissa: Okay. So, Crystal, now I'm gonna ask you an obvious question, as you just described what you are surrounded by in Puerto Rico. But you attended NYU, and I'm just kind of super curious. You could have stayed in New York, let's say. Right? You could have been like this chef at a restaurant in New York City, Michelin star, etcetera, etcetera. But you decided to return home. And so I'm just curious, like, what informed that decision?  00:08:13 Crystal: Well, you will be surprised with my answer because I never left home. I commuted every single week to New York. Coming on to the city, take my classes, back to my home. So for two years, I was traveling every week to New York for one day.  00:08:34 Melissa: Oh my gosh. Yeah. That is so surprising. Okay. So now I'm just curious here. Okay. So you were on a plane. So, usually people complain about their commute. Right? 00:08:48 Crystal: Uh-huh.  00:08:49 Melissa: They have this whole return to work aggravation. Here you are getting on a plane every single week to take courses at NYU. So then let me ask you this other question. So I know that it's a little off track, but now I'm just way curious. Why did it have to be NYU? That's quite the pull.  00:09:13 Crystal: Yeah. Well, my background is in marketing, and I have a BA in Marketing with a Minor in Advertising and Public Relations. Then I worked with a newspaper for fourteen years. So my background is all about business and marketing. Then I did a first master degree here in Puerto Rico, in the University of Puerto Rico, about cultural action and management. And then, I wanted – because at this point, I believe that I am not passionate anymore. I am kind of obsessed with food, and I guess we will get into that later. 00:09:58 Crystal: But, I wanted to learn the policy part of it. And in Puerto Rico, we don't have any program in any of the universities nor public or private, specifically about food, and way less food policies and advocacy and that type of perspective on the food system, which is what I wanted to learn. So that's why I ended up in New York. I decided to do this because it's a direct flight. So it's gonna be a three hours and a half flight going in, then the one hour in the A train until Westport. 00:10:49 Crystal: Even though I know it's intense, it was pretty straightforward. You don't have make a stop then take another plane. And I was studying and reading all my plane hours, so there's no excuse to not complete your assignments, I guess.  00:11:07 Melissa: Yeah. I love that. Okay. So, hey, that is 100% using your imagination because I think a lot of us, myself included, I wouldn't have considered that to be an option in my mind. I still don't. Right? It's gotta be a certain set of circumstances that make that a possibility. But, I love that now that's an idea that we just planted in someone's head. Right? If they really are obsessed. Right?  00:11:35 Crystal: And if you really want to learn about something and you're obsessed about it, there's always ways to learn, to make it happen. And to my point, New York is so expensive that I spend way less money in flight tickets than actually living there.  00:11:56 Melissa: Yeah. That makes a lot of sense. Okay. So this is really interesting. Okay. So you could have stayed in New York, but you didn't even choose to stay in New York when you were taking classes at NYU. So now you have the whole, like… that's just so that's fascinating, Crystal. You really gobsmacked me right now with that piece of information.  00:12:18 Melissa: So along the same lines of using your imagination and thinking totally out of the box, let me ask you this one question. So, El Pretexto, of course, we'll go into what it is and all of that. But I also wanna understand because on your website, you say that you've traveled the world. Right? So you've seen all these different culinary experiences. And using your imagination and imagining where or how would you imagine Puerto Rico's cuisine fitting into the landscape of world gastro– I can't say the rest of that word, but I know it's a real word.  00:12:57 Crystal: Yes. Well, for me, I love to travel. I am a girl of no luxuries. Right? I don't care about purses or new shoes or jewelry. It's like I don't judge, but I don't care. So where I spend my money and my time, which I can't… money, you can recover it somehow, but time is just one time. You just have every minute that you have.  00:13:27 Crystal: And I like to spend those traveling and getting to know other cultures and exposing myself to other cultures. And I think that those travels have pushed me to understand and appreciate what we have back here at home and also understand the opportunities that we have back here at home. Not everybody is doing it perfectly, but you can definitely learn how it is done in other places. And I'm talking generally. Right? Depending on what you are interested.  00:14:01 Crystal: But you always learn of how the world do things in other places. So, I in my case, I love food and I try to expose myself, not only to eating in good restaurants or good food, but I love to go to markets. I even go to supermarkets every time I travel. I like to visit farms and I noticed, especially in Mexico, you can see this – Peru is developing this a lot and Italy has it all set. 00:14:40 Melissa: On lockdown.  00:14:41 Crystal: But you have these culinary experiences where you get to… expose to their cuisine, with a local chef and and you go to their farmers' markets and you get the whole country but with a special focus in food. And I was like, “You know what? Puerto Rican food is full of history, is complex enough, is flavorful enough, and varied so I can pull something like this up in Puerto Rico.” So that's how one of our offerings about the curated food experiences came to be because I was sure that somebody will have the curiosity to get to know Puerto Rico from its food.  00:15:33 Crystal: So that's how I got into there. And I think that because I am obsessed with the fact that Puerto Rico imports 90% of everything that we eat, I am then focused on cherish and enhance and share that 10% what it can be if we actually put a lot of effort into grow that 10% into 20%, let's say.  00:16:08 Melissa: That's interesting. So okay. So, I mean, I'm not cynical, but, in my opinion, I kind of believe that the person that controls food source kinda controls a lot. And that's not fantastic. And so I'm just wondering from a policy perspective and as you think about this share of stomach or however it's really considered, are you also part of that conversation too? Like, are you actively advocating for that too?  00:16:45 Crystal: Yes. Yes. I always say I have a couple of hats for all those also thinking that you only have to do one thing and one thing only. If you want to do one thing and one thing only, that's okay. But in my case, I am focused on food, but I try to deal with it from different perspectives. So I have four hats.  00:17:09 Crystal: And one of my hats, specifically works with food policy advocacy. And we try to understand the local food policies that are in place, understanding what programs work, what programs doesn't work, and then trying to make it as… to come up with ideas to make it easier for food producers to produce more food. 00:17:41 Crystal: Because we are in a little island. We don't have that much territorial extension, so we can't think about our agriculture as other countries that have large extensions of terrains and flats and stuff like that. We need to think it differently. And I am not against importation. We all have globalized diets, and we love olive oil, and we can't produce that in Puerto Rico. And we love wine, and we can't produce that in Puerto Rico.  00:18:16 Crystal: So it's not like, all the way 100%. That's not what I mean. But definitely, we should aim to have, let's say, half of our stomach-share full of food that is produced locally. Not only because of its nutritional value, but also because it means economic growth and development for our island and our local communities. So every dollar that you spend on food… somebody might be hearing us while they are eating something.  00:18:55 Crystal: So you imagine whatever you're eating right now, let's say it cost you $1. It depends on where the ingredients came from, that dollar went to that place. It depends on where it was processed, part of that dollar went to that place. And then if you bought it in the supermarket or if you bought it in Amazon, to who you gave that share of that dollar.  00:22 Crystal: So with every single meal that we do, with every single snack, everything that we eat, you are impacting economies. And if you want to support your local communities and you want to see them, everybody having a better life, you might want to spend that dollar closer home and making sure that all of the ingredients that are on that food are closer to home so that money stays closer to home. And that's how I see it. 00:19:58 Crystal: How do we make that that share of that dollar that we as consumers have the power to choose where it goes. And, by the way, there are some parts that we have the power and some part we don't have the power. I understand that. But how do we make an effort in whatever way we can to stay as close as possible to our home.  00:20:24 Melissa: So I think you said that… was that one out of your four hats? 00:20:28 Crystal: Yes.  00:20:29 Melissa: What are the other three?  00:20:30 Crystal: Well, El Pretexto, which is a bed and breakfast, is our Puerto Rico's first and only culinary farm lodge. This is my home, but I also welcome guests here. So El Pretexto is my second one. I'm the co-founder of PRoduct, which is a digital marketplace that connects local food producers with consumers directly. We're trying to shorten that food chain and make it easier and convenient to get local products on your home. We deliver island wide. So that's my third hat. And then I have a super small, digital, marketing agency with another partner, and it's all focused on food and beverage. So everything is about food but from different perspectives.  00:21:25 Melissa: Yeah. That's so interesting because it's almost like you have a little supply chain kind of going on. Right? It's like we've got a lot going on, but it's all related to eating, which is essential. But I think it's smart. I mean, you have your little niche there. Huge niche. We keep being hungry, so you're in a good spot, I would say.  00:21:49 Melissa: So let me understand this idea about food and how you saw it as an opportunity for Puerto Rico because it has a rich history. Right? So me as a mom, for example, I'm second generation from a Puerto Rican perspective. As a mom, for me, passing down culture is urgent. It's almost on the verge of extinction, I feel, because of where I am generationally. Like, I'm, quote, unquote, “amongst people that I know I'm not,” quote, unquote, “supposed to know Spanish.” I'm not, quote, unquote, “supposed to literally make rice and beans every day,” which by the way, I don't have to. But my goodness, my children really like their rice and beans. And I am so lazy. So that is all I make because I just want one pot.  00:22:40 Melissa: But anyway, so culture, food, that's the one way that I pass it along. Right? You are what you eat. So guess what? My kids are Puerto Rican and Cuban, at this stage. Yes. They have Dominican in them, but, hey, that's just my culinary preference. So tell me about this idea of culture, Puerto Rican culture. And I would be super curious if you could maybe choose an example of a cuisine or food and just kind of walk us through how that kind of expresses culture or maybe there's a story behind it that is unique to Puerto Rico.  00:23:20 Crystal: Well, for me and my mentor used to be doctor Cruz Miguel Ortiz Cuadra, which was the only food historian in Puerto Rico. He passed two years ago, but I learned so much from him and pretty much I was his daughter. He inherit me all his library, which I have here, home. And, so we discussed this a lot. And I think that we both shared that the ultimate dish that represents the Puerto Rican culture will be the pasteles. For those that doesn't know what a pastel is, it's a tamal like preparation. But the tamales are corn based and they use corn leaves to wrap it up. The pasteles puertorriqueños is made out of a dough made out of root vegetables mainly. 00:24:20 Crystal: It will have bananas and plantains that we got from our African in [inaudible]. It will have pumpkin, which were already with our Taino peoples here in America. It will have yautia, which also was here in Puerto Rico. And then, it will have some pork stew that was brought by the Spanish people. So you have in one dish our full heritage of the three cultures that have conformed the Puerto Rican-ness in just one dish.  00:25:01 Crystal: And then that works too will use, what is the ultimate base of flavor of the Puerto Rican cuisine, which is the sofrito. And the sofrito itself also is a blend of African, Spanish, and Taino ingredients, but it's a bricolage of flavors and smells that then go into the stew that then is used to make the pastel. And the pastel is also representative of the most authentic Puerto Rican soul because el pastel is wrapped as a gift.  00:25:40 Crystal: And if you were poor and there was a lot of poverty in Puerto Rico at some – we still have, but there used to be a lot of poverty back in the days. If you didn't have any resources, monetary resources to gift things, you will make pasteles with the things that are on your patio. You will have that growing up in your patio, in your garden, and then you will do pasteles, and you will gift that to your adult, kids, to your sisters, to your brothers.  00:26:13 Crystal: And so because it's – now we have technology, and now we can use food processors and so on. But back in the day, you had to grate that by hand. So if you have that gift, I am not only gifting you my talent and the products that I grow in my patio, but I'm also gifting my time. So it's a very meaningful way of telling someone that you really care about them. 00:26:42 Crystal: And that's all about Puerto Ricans. We care. We care a lot. We want to share everything that we have. And all the visitors that we have, they all can say that Puerto Ricans are always nice to them. Even if we have people that doesn't speak so much English, they will take you to whatever place you wanted to go, trying to understand you and enjoying our island. So I think that the pastel is representative of all the goodness of the Puerto Ricans.  00:27:16 Melissa: Let's pause for a second. If you've been nodding your head all along while listening to Crystal talk about food as fuel for imagination, then I wanna put this on your radar. My book, Fertile Imagination is for any mom who's ever thought, “I know I'm capable of more, but I don't know where to start.”  00:27:39 Melissa: And as one Amazon reviewer said this of my book, Fertile Imagination, which is all about maximizing your superpower to make your maximum impact, She says this, “It's a non judgmental kick in the butt to start valuing your whole selves and to create a new reality where we combine motherhood with our big dreams. Whether you're chasing an idea during nap time or whispering your big vision,” this is hilarious, “into a spatula, then this book is your creative permission slip.”  00:28:17 Melissa: You're gonna hear stories, especially if you like this conversation with Crystal. You're gonna hear a story as well from a podcast guest that I had here who is a James Beard award winning chef, Gabriele Corcos. And you're gonna learn about how he has really latched on to this idea of novelty as his way to explore new categories of interest in his one beautiful life. So I want to just be sure that you realize that this conversation is the beginning of the process. I wanted you to see through Crystal how if your imagination was reawakened, you can start to reimagine how you approach your own life. And I think that's important.  00:29:04 Melissa: But then the book, Fertile Imagination, goes on and adds some tools that you can actually use to incorporate your imagination into your one divine life. And here's the thing, because you could use your imagination from any place you are in the world, you won't have to hop on a plane and go to any place. You can actually just close your eyes and replug in to the little girl that you once were who had all these beautiful ideas that you wanted to play out in the world and that's what I want for you. 00:29:41 Melissa: So here's what I have for you. Just go ahead to fertileideas.com. If you're driving, if you're running, if you're walking, you could do this in a bit. Just go to fertileideas.com and you could download a free chapter of my book, Fertile Imagination. What's really amazing about that chapter is that that chapter basically takes you to a place where you can go and travel back in time, to that moment when you were most free, to that moment where you had the world totally ahead of you and you were imagining what you wanted for your one divine life. That's what I did when I got on stage at the Magnet Theater in New York City 100 years ago now, so it feels. 00:30:25 Melissa: But I talk about that moment for me in that chapter that you can get for free right now on fertileideas.com. So back to the show. Again, shop the book. This episode is brought to you by Fertile Imagination, every mom's superpower. Go to fertileideas.com. Grab the free chapter. Why not? What are you gonna do? Have an amazing time reading a free chapter? That's the way to set yourself up for success for this summer. All right. Enjoy the rest of the conversation.  00:30:55 Melissa: I've never ever heard of un pastel in that way. I'm just like… it's fascinating because I also think it's… maybe it's just me, but I feel like there's a bit of an acquired taste to it too. Like, for me. Right? When I think about a pastel and I compare it to a tamal, I do not think about a Mexican tamal at all. I think about Cuban. I think about– 00:31:26 Crystal: Yeah. Sure. 00:31:28 Melissa: And for me, it's really fascinating to hear the story behind the pastel in the sense that it's very, very comprehensive. You could… I mean, I bet you there's probably books already. Or maybe you're gonna write a book. Maybe you got a fourth – a fifth hat to wear, right? You can write about pasteles. I mean, it's not a bad gig.  00:31:49 Melissa: But I think it's really interesting. And I think it's a testament to the fact that irrespective of where someone travels to the depth with which they can get to know and appreciate a culture is almost unlimited in a way, right? It's… like, for me and my family, I am not a Disney World person. But I've been to Disney World because it's kinda like, “Oh, we just go to Disney World and I have three kids.” And you got a cat. That's a little bit of a cat. She's got a cat. If you're watching this on video, you see her big and fluffy cat. Is your cat Puerto Rican though? 00:32:29 Crystal: She is Puerto Rican. She is a sato cat.  00:32:31 Melissa: Aw.  00:32:32 Crystal: She's a rescue one.  00:32:34 Melissa: So cute. She probably eats pasteles because she's got meat on her. She's a solid cat. But, yeah, just the depth with which you could understand a culture, what I'm hearing from you, Crystal, it can absolutely include history and and careful attention to the food that you're eating. Right? I think about just everywhere that I've traveled and every time I've eaten food, it's kind of like there's almost a story or a reason for why something is on a plate, and it's not always superficial. It's not just labor profile. It could have to do with political conversations. It could have to do with whoever decided that that food would make its way to that region.  00:33:27 Melissa: But let me ask you this question then. So just to kind of close-up this conversation on something that I think is very practical, I'm gonna ask you a very selfish question. Okay, so I'm on the quest for the perfect sofrito. I'm gonna tell you what I do for my sofrito. So it's my ritual on Sundays. I take all the peppers that I find, red, green, yellow, and even orange because it comes in that pack. I also then buy cilantro. I'm in Texas, so let's just be mindful I'm limited in some of the things I can get.  00:34:05 Melissa: Also because I'm a health conscious mom, I put bone broth in the blender so that this way things can blend. Right? I put onions. I put garlic. I put some oregano. That is what's in my sofrito on a good day. Melissa's like, “Okay. I am ready to make a sofrito.” How can I enhance that sofrito, or how do you teach people that visit El Pretexto how to make their own sofrito?  00:34:39 Crystal: Well, sofrito is one thing as the pasteles. Right? Everybody have their own recipe, and everybody says that their mom's sofrito is the best. Right? [inaudible] My mom's sofrito is the best. So that's the one that I do. And I'm happy to share the recipe for you because I have it written.  00:35:03 Crystal: But there are two schools of Sofrito to begin with. The school that says you do your Sofrito on a Sunday and you don't touch it… you don't do another Sofrito batch up until that one is gone in one or two weeks. And then you have my mom's school, which is you do your sofrito every time that you're gonna cook. 00:35:28 Melissa: Gotcha. Right.  00:35:31 Crystal: Obviously, that's nice for those that are retired and have all the time in the world. I do it that way. I'm not retired, but it's because I have a– 00:35:40 Melissa: That's your job. 00:35:41 Crystal: That's how she does it. And I don't want to, to your point, I want to continue her way of doing things. So, there are onions. We don't use all the colors of the bell peppers. We actually use cubanelle pepper. Onion cubanelle, then we will have the aji dulce, the sweet little pepper we need. We will have the cilantro, but we will also have culantro. [inaudible]. Yeah? And then, we will have garlic in it, a little bit of oregano, and pretty much that's the base. 00:36:29 Crystal: So depending on who you ask, there are people that will omit having the onion, and they will do it when they are cooking, if they're doing a batch. And then you will have people that will go all the way in with a lot of culantro in it, so it has that strong flavor to it. My mom's is more balanced in how much goes of each little thing in there. And we also use the bone broth, but not to blend the sofrito, but to stew the rice. If it's gonna be a stew rice, we will do bone broth instead of water with the rice. 00:37:18 Crystal: And then, the beans, we like them vegetarians. We don't use any hams or meat cuts into it. But, again, that's us. There are people that say that the most flavorful ones is with a piece of ham in it and whatever. But, I like… my mom's and mine are vegetarian. And my cat starts again.  00:37:43 Crystal: But, sofrito is is very personal. You know? It's part of how your family has done it. And as I told earlier, it's also a blend of these three cultures that goes into it. A lot of cultures have mirepoix or other type of base of flavors into their food and this is ours. So you have to make it yours but also learn that there is a lot of history into it. It's not something that we do because we do it. There is a lot of history into it. But, yeah, happy to share my mom's one with you. 00:38:29 Melissa: Yeah. For sure. Crystal, this was so amazing. So I would say around now, a lot of individuals are planning their summer holiday trips and vacations and all of that. So, maybe you can share where people can learn more about you, can learn more about El Pretexto if that's an option to them to kind of explore, and just follow your journey. 00:38:53 Crystal: Yeah. Sure. Well, a friendly reminder that it is an adults only project. So this might be your chance to… El Pretexto actually translates to “The Excuse.” So this might be your excuse to having your parents take care of the kids and hop down to the island and have a little bit of a honeymoon. But, El Pretexto, you can find it at elprotextopr.com. We're also in social media @elprotextopr in Facebook and Instagram.  00:39:30 Crystal: There you will meet our chickens and photos of our garden and our harvest and the breakfast, and maybe you get a little bit hungry. In our website, you will find different options because you could come for a weekend or you could come for a weekday stay, but also you could come for these curated food experiences, which are in very specific dates around the year. We also have dinners, farm to table dinners in our property. We invite guest chefs to cook dinners, around the year.  00:40:08 Crystal: And, also, I take people to other places in the countryside to enjoy a beautiful lunch, but getting to know another piece of countryside around the island. So, El Pretexto is no other thing than the celebration of the beautiful diverse countryside of Puerto Rico. And you can check all the information there. So, yeah, feel free to follow me there.  00:40:37 Melissa: Thank you so much, Crystal. This has been amazing. Have an awesome rest of your day. Keep enjoying the peace and serenity of the mountains and the Caribbean Sea and all the beauty that you see outside your window. Thank you so much for this conversation.  00:40:53 Crystal: Thank you. Thank you for the invitation.  00:40:56 Melissa: So what's your version of a sofrito? Right? Let's take it out of the kitchen and into your home office. What sort of things for you can you put together to create your next big idea, whether it's something for business, something for your personal life or something for your family this very summer. I am so excited to have had Crystal Diaz for this conversation because I think she's inspiring all of us. She's giving us a good idea of all the ways that we could color our own individual rainbows.  00:41:33 Melissa: At the same time, I want this to just remind you that your imagination could be stirred into anything, right? Especially like tonight's dinner. So catch up on Tuesdays on the Mom Founder Imagination Hub and until then, keep cooking up ideas that only you can serve. I honestly think there's a place in this world for imaginations. And irrespective of AI and technology, at the end of the day, it's only as good as the person behind the computer screen, our prompts, our ideas, the way that we decide to use these resources.  00:42:10 Melissa: And that is the best case for you to actually keep your imagination going and playing with it. So thank you for this conversation. And again, if you are interested in learning more about the book, just go to fertileideas.com. Have an amazing rest of your day, moms.  

00:08 Melanie Benesh is Vice President of Government Affairs at Environmental Working Group 00:33 Mario Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at NYU. Her forthcoming book is What to Eat Now The post Trump and Toxic Chemicals appeared first on KPFA.

Send us a textThis podcast covers topics including current environmental threats to Ohio's habitats and species, nature recovery work being undertaken in urban and rural areas, as well as ways people can become involved in Ohio nature recovery. In Part 1 of our Ohio Nature Recovery series, we will be talking with Anna Zaremba, the Nature-based Solutions Sustainability Manager for the City of Cleveland, Ohio as well as Dr. Lara Roketenetz, Biological Field Station Director for the University of Akron, and Dr. Randall Mitchell, Distinguished Professor of Biology at the University of Akron. Anna Zaremba is a public sector sustainability and climate resilience professional with a Bachelor's Degree in Environmental Studies and Certificate in Food Studies from Dickinson College. Currently serving as the Nature-Based Solutions Sustainability Manager at the City of Cleveland's Mayor's Office of Sustainability, Anna has contributed to the development of the city's Climate Action Plan and oversees projects focused on organic waste reduction and community resilience. Anna has also contributed to various sustainability and climate justice initiatives through previous roles, including plastic bag outreach campaigns, circular economy planning, and food security research. Passionate about environmental justice and sustainable development, Anna is dedicated to creating equitable and impactful solutions for climate resilience in the Great Lakes Region.Dr. Lara Roketenetz moved to Cleveland for her undergraduate degree and never left once she discovered her love for the Great Lake Erie and wonderful people in Northeast Ohio. She has a Master's of Biology from John Carroll University and a PhD in Integrated Biosciences from the University of Akron (UA). She is the Director of the UA Field Station where her true passion is the K-12 outreach program for rural, suburban, and urban youth where she inspires our future changemakers through environmental and place-based education. She is a past President of The Organization of Biological Field Stations.Randy Mitchell Distinguished Professor of Biology, University of Akron, and Faculty Director of the University of Akron Field Station. Dr. Mitchell grew up loving science, the outdoors, and insects. He has done research in many wonderful places, including Colorado's Rocky Mountain Biological Laboratory, California's deserts and mountains and scrub, Adelaide Australia, New Mexico's mountains and deserts, Wisconsin's wetlands, and the beautiful Cuyahoga Valley. Dr. Mitchell specializes in researching the ecology of plant-pollinator interactionsImportant linksCleveland Residential Compost and Workforce Development Pilot Program: https://www.clevelandohio.gov/city-hall/departments/public-works/divisions/waste#:~:text=Food%20Scrap%20Composting%20Drop%2DOff%20ProgramCleveland Tree Coalition: https://www.clevelandtrees.org/Urban Forestry Commission: https://www.sustainThe Leverhulme Centre for Nature Recovery is interested in promoting a wide variety of views and opinions on nature recovery from researchers and practitioners. The views, opinions and positions expressed within this podcast are those of the speakers alone, they do not purport to reflect the opinions or views of the Leverhulme Centre for Nature Recovery, or its researchers.The work of the Leverhulme Centre for Nature Recovery is made possible thanks to the support of the Leverhulme Trust.

After 25+ years as a mechanical engineer at Westinghouse, a career shift led Jayashree to start teaching Indian cuisine, inspired by friends who raved about her meals. What began as a challenge—her first class was far from perfect—has grown into Popping Mustard Seeds, where she offers cooking classes, meal kits, and private lessons.Jayashree's journey took her from Chennai, Tamil Nadu, India to Pittsburgh, PA, U.S., through engineering school, and eventually to Chatham University's Food Studies program, where she deepened her understanding of food and culture. Today, she's passionate about sharing the flavors and traditions of Indian cooking while making it approachable for everyone.Check out www.poppingmustardseeds.com to learn more about her classes and meal kits. Tune in to hear her inspiring story!This episode is sponsored by Worm Return Composting Services in Pittsburgh, using food scraps to create landscapes not landfills! www.wormreturn.com#PoppingMustardSeeds #IndianCuisine #FoodEntrepreneur #withbowlandspoon #withbowlandspoonpodcast #localfoodsystem #foodsystem #foodsystems #pittsburghlocalfood #foodevolution #foodventures #happyeating #localfood #eatlocal

Date: 27/3/25 Join Raheel Ahmad for Thursday's show from 4-6pm where we will be discussing: ' Obesity and Mothers'. Obesity  Join us as we explore the pressing issue of obesity and its alarming rise across the globe. We will discuss the factors contributing to this crisis, its potential consequences, and what can be done to combat this. Mothers  The Holy Prophet Muhammad (pbuh) once said that "paradise lies at the feet of mothers". With Mother's Day just around the corner, join us in today's show as we discuss the role of a Mother and whether Mother's Day should be limited to only one day. Guests: Professor Alexandra Johnstone - Is Theme Lead for Nutrition, Obesity and Disease at the Rowett Institute, University of Aberdeen. Marion Nestle - Is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University Professor Jason Halford - Is the Head of the School of Psychology at the University of Leeds specialising in appetite regulation, eating behaviour, and obesity. Producers: Fatiha Nadeem, Kafia Ahmad and Munahil Nasir

Fri, 21 Mar 2025 00:00:00 +0000 https://seesee.podigee.io/s3e16-marion-nestle 38e6d842aa733350f2c53b4b2086dcf5 Why is the fight for better food, at its heart, a fight for social justice? This episode will challenge the way you think about food, from what's on your plate to the powerful forces behind it. Before you take your next bite, listen to this eye-opening conversation with one of the world's most influential voices on food and health policy, Marion Nestle, renowned nutritionist, scientist, activist and award-winning author. Marion Nestle is the Paulette Goddard Professor Emerita of Nutrition, Food Studies and Public Health at New York University and a visiting professor of nutritional sciences at Cornell University. Her groundbreaking work has changed public health policy worldwide and opened our eyes to how food industry marketing uses manipulative and subtle tactics to influence our dietary choices long before we ever set foot in a supermarket. It also exposes the dangers of ultra-processed foods and the major public health problems they cause, such as obesity and diabetes - diseases fuelled not just by what we eat, but how much we eat. In this episode, the bestselling author of Food Politics: How the Food Industry Influences Nutrition and Health" and "What to Eat", shares her personal journey into food policy advocacy and the social justice victories she has fought for, leading to public awareness and healthier food systems through public policy not only in the US but around the globe. *Marion Nestle is also author of other bestsellers such as Safe Food: The Politics of Food Safety (2003); Soda Politics: Taking on Big Soda (and Winning) (2015); and her latest book Slow Cooked: An Unexpected Life in Food Politics (October 2022) Blog: https://www.foodpolitics.com Instagram: Marion Nestle (@marionnestle) https://steinhardt.nyu.edu/people/marion-nestle @marionnestle 3 16 full no Dr. Cecilia Ponce Rivera

From TV's “The Bear” to the simmering restaurant thriller “Boiling Point” we seem drawn to angry-but-vulnerable chefs in pop culture. But how do such stereotypes shape who works in kitchens and how they treat their colleagues? Is “kitchen culture”, with its macho rough and tumble norms, always so different from the work culture so many of us face – including in academia? Sociologist Ellen T. Meiser joins us from Hawaii to discuss this and more, reflecting on her new book Making It: Success in the Commercial Kitchen. She tells us about her lifelong fascination with kitchens – from teenage shift work in Anchorage, Alaska, to studying baking and pastry at the Culinary Institute of America and entering the field of Food Studies.We ask: how do scars serve as a kind of currency in commercial kitchens amid values of stoicism, perseverance and pain? How does the transience of worker populations make kitchens sites of risk and low accountability? And how does “scarring” take place beyond the kitchen, in a traumatogenic society where individuals, but also our planet, face significant harm?With celebration of the late chef and author Anthony Bourdain.Guest: Ellen T. Meiser; Hosts: Rosie Hancock, Alexis Hieu Truong; Executive Producer: Alice Bloch; Sound Engineer: David Crackles; Music: Joe Gardner; Artwork: Erin AnikerFind more about Uncommon SenseEpisode ResourcesBy Ellen T. MeiserMaking It: Success in the Commercial Kitchen“It Was, Ugh, It Was So Gnarly. And I Kept Going”: The Cultural Significance of Scars in the WorkplaceThe Social Breakdown (podcast co-hosted with Penn Pantumsinchai and Omar Bird) – including the episode Culture and Systems: An Intro to Food StudiesFrom the Sociological Review FoundationFood and Work – The Sociological Review Magazine issuesTaste, Performance, Success, Burnout, Toxic – Uncommon Sense episodesFurther resources“Flow: The Psychology of Optimal Experience” – Mihaly Csikszentmihalyi“Food and Culture: A Reader” – ed. Carole Counihan, Penny Van Esterik, Alice Julier“Takeaway: Stories From a Childhood Behind the Counter” – Angela Hui“Scar Cultures: Media, Spectacle, Suffering” – Pramod Nayar“‘Yes Chef': life at the vanguard of culinary excellence” – Robin Burrow, Chef John Smith, Christalla Yakinthou“The Forms of Capital” – Pierre Bourdieu“Body/Embodiment: Symbolic Interaction and the Sociology of the Body” – Phillip Vannini“‘I see my section scar like a battle scar': The ongoing embodied subjectivity of maternity” – Sally JohnsonMore links to resources available at thesociologicalreview.orgSupport our work. Make a one-off or regular donation to help fund future episodes of Uncommon Sense: donorbox.org/uncommon-sense

Feeding humanity in the future brings a complex set of interconnected challenges. What’s abundantly clear is that, over the coming decades, farming isn’t just about producing more, it’s about doing it differently, with the environment and society’s needs central to the task in hand. In this episode of the Science Behind Your Salad, Jane Craigie explores feeding the future, evolving and adapting to climate change and its mitigation, and innovating, just as agriculture has done for centuries. For Jack Bobo, UCLA’s Rothman Family Institute for Food Studies, and seasoned keynote speaker, it’s important not to forget what has been achieved thanks to agricultural advances. To put this into context, he says that if we were farming today with 1960s technology, we would require one billion additional hectares. What we consider as ‘the future’ centres around the year 2050 and feeding 1.5 billion more people with an estimated 50% more food and 70% more protein, this is a very stretching goal, yet farmers are ready to take on the challenge. For Thomas and Jana Gäbert, their cooperative farm in Trebbin near Berlin in Germany, seems to encompass what the farm of the future should be – serving the community, running circular and self-sufficient approaches and with the aim to sourcing as much as possible locally including their energy, workforce and services. As farmer Richard Hinchliffe, from Yorkshire in the UK accepts, the challenges are ever changing, but there is always a solution, as he describes in his battle against blackgrass, a common weed in cereal farming. His understanding of the weed’s behaviour, and how to break the cycle of seed return, has helped him control an increasingly difficult foe. BASF’s Michael Hoelter works closely with farmers like Richard, to research how resistance to herbicides builds in weed populations, and the best solutions to control grassweeds like blackgrass. The partnership between farmer and researchers like Michael and crucial for farmers to feed the future. See omnystudio.com/listener for privacy information.

Regina Sexton, Food and Culinary Historian, and programme manager of the Masters in Food Studies in University College Cork

A football coach has found herself in a legal row with a sport governing body over expenses.She claims that spaghetti and chopped tomatoes are “culturally” African ingredients. Is she right? Do foods have a strict nationality?Joining Seán to discuss is Dr Máirtín Mac Con Iomair, Chair of the Masters in Gastronomy and Food Studies at TU Dublin and Co-Editor of ‘Irish Food History: A Companion'.

A football coach has found herself in a legal row with a sport governing body over expenses.She claims that spaghetti and chopped tomatoes are “culturally” African ingredients. Is she right? Do foods have a strict nationality?Joining Seán to discuss is Dr Máirtín Mac Con Iomair, Chair of the Masters in Gastronomy and Food Studies at TU Dublin and Co-Editor of ‘Irish Food History: A Companion'.

In this episode of the Food Tech Junkies podcast, host Sharon Cittone engages with Jack Bobo—renowned expert, author, and futurist—to discuss the future of food systems. From the rising influence of GLP-1 drugs on diets and nutrition to the environmental and agricultural shifts driven by innovation, this conversation dives into the critical intersections of science, policy, and sustainability. Explore the evolving dynamics between livestock and alternative proteins, the role of behavioral science in consumer choices, and the urgent need for climate action in food production. Don't miss this thought-provoking discussion on tackling obesity, advancing sustainable agriculture, and leveraging technology to create a healthier, more equitable food future. About Jack Bobo Jack Bobo is a renowned expert in sustainable food systems, recently appointed as the inaugural Executive Director of the UCLA Rothman Family Institute for Food Studies.  With a background in international law, environmental policy, and behavioral science, he has held pivotal roles, including Director of the University of Nottingham's Food Systems Institute, Director of Global Food and Water Policy at The Nature Conservancy, CEO of Futurity, a food foresight company and as a Senior Advisor for Food Policy at the U.S. State Department. Jack is also the author of Why Smart People Make Bad Food Choices and has been recognized by Scientific American as one of the 100 most influential people in biotechnology.  Timestamps 00:00 Preview 00:49 Meet Jack Bobo: Food Systems Expert and Author 03:22 How GLP-1 Drugs are Changing Food and Health 09:08 Agricultural and Environmental Implications of Innovation 19:34 The Role of Livestock and Alternative Proteins in Food Systems 26:40 Policy, Regulation, and Food System Innovation 36:36 Behavioral Science and Consumer Psychology in Food Choices 44:55 Addressing Climate Change and Achieving Net Zero Targets 52:42 Future Food Technologies: Opportunities and Challenges 54:31 Final Thoughts: Jack Bobo's Vision for Food Systems

On this episode of “Food Talk with Dani Nierenberg,” Dani sits down with Dr. Marion Nestle, an author, nutritionist and the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University and Dr. Dariush Mozaffarian, a cardiologist and the Director of the Food is Medicine Institute at the Friedman School at Tufts University for a conversation about Food is Medicine. During the fireside chat, they dive into how effectively the U.S. healthcare system can help us address food and nutrition security through Food is Medicine programs, the politicization of the Dietary Guidelines for Americans, and the latest class of weight-loss drugs known as GLP-1s.  This conversation was part of a Summit at Climate Week NYC hosted by Food Tank, Flashfood, ReFED, Apeel, and Divert.  While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Episode 14 with Leslie Campbell - CEO & Founder of Sustain LAIn this episode we get curious about sustainability. We hear that word a lot these days but what does it mean in our every days lives and just how can we live more sustainably? Well to shed some light on all this; tell us about her refill store and talk more about her zero waste consulting business, I'd like to introduce the Founder of Sustain LA, Leslie Campbell.GUEST BIO:Leslie VanKeuren Campbell is the Founder and CEO of Sustain LA. Sustain LA operates a zero waste refill station featuring household cleaners, body care products and plastic-free home essentials. Additionally, they provide sustainable event rentals for the Greater Los Angeles area and beyond. Leslie has been involved in, studying and practicing sustainability and zero waste for over fifteen years. In addition to founding Sustain LA, she completed UCLA Extension's Global Sustainability and Food Studies programs, holds an AA in Environmental Studies from Santa Monica College and is a Certified Sustainable Recycling and Resource Management Professional with the California Resource Recovery Association. Leslie and her family have called Los Angeles their home for over twenty years. They enjoy a zero waste lifestyle, public transportation, and of course plenty of time in the great outdoors, where her zero waste dream was born.HELPFUL LINKS:www.instagram.com/becurious_podcastCREDITS:The BE CURIOUS PODCAST is brought to you by ECODA MEDIAHost: Louise HoughtonProduction by: Deviants MediaProducer: Louise HoughtonAssistant Producer: Ralph CortezMotion Graphics: Josh Dage

Czy kulinaria mają moc promocji danego miejsca i regionu? O tym Agnieszka Krawiec rozmawia z dr Magdaleną Tomaszewską-Bolałek, antropolożką jedzenia, orientalistką, kierowniczką Food Studies na Uniwersytecie SWPS i autorką książek. Będzie o podróżach kulinarnych, a skosztujemy między innymi japońskich słodyczy i tradycyjnych potraw szwedzkich czy norweskich.

In this insightful episode, we are joined by Nicole Glassman, a holistic health practitioner and the founder of Mindful Health in New York City. Nicole's health struggles led her to discover the power of holistic health, and now she dedicates her life to helping others feel whole again. As a seasoned expert, Nicole has hosted numerous workshops and retreats, offering a signature curriculum that is fully customized to support each participant on their unique holistic health journey. Nicole holds a Masters in Food Studies from New York University, a Holistic Health Counseling Certificate from the Institute of Integrative Nutrition, and an Advanced EAV Clinical Training from the Energetics College of Bio-Energetic Medicine. She was also among the first to complete Dr. D'Adamo's Blood Type Certification course. In this episode, Nicole shares her extensive knowledge and experience, providing valuable insights into the mind-body connection and how it can be harnessed for better health. Currently, Nicole is working on her own podcast, where she dives into various topics through the lens of the mind-body connection. Join us as we explore her journey, her unique and innovative approach to holistic health, and the one-of-a-kind healing tools she uses to help her clients achieve a state of balance and wellness. Whether you're curious about holistic health practices or looking for inspiration on your own health journey, this episode is packed with wisdom and practical advice. ****If you enjoyed this episode, please follow the show, share it with a friend and consider leaving a review below or on the Spotify app  ⁠https://open.spotify.com/show/4JfM1ZitoXTP6DXXfUbqRm?si=9f68c2de30a5446f⁠  **** Connect with Nicole  www.mindfulhealth.biz   Connect with Jp ⁠⁠https://linktr.ee/NextStepsAcademy

Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. This week, Jenn is talking about naked carbs. Maybe you've been hearing of naked carbs lately but you aren't exactly sure what that means. Eating naked carbs means that you are eating carbs by themselves, which can cause blood sugar spikes. Don't worry, you don't have to give up your favorite foods. Jenn walks through various studies around combinations of foods and shares the best way to incorporate high quality carbs into your diet. Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries Instagram

Join us for a compelling live webinar interview with Briana Alfaro and Danielle Peláez from Soul Fire Farm as we dig into the rich and essential world of soil as well as the profound relationship we share with soil. This engaging discussion will cover:Is Soil Alive?: Taking a look at the composition and nature of soil and perception of soil and its vital role in sustaining life on Earth.Soul Fire Farm's Soil Practices: An in-depth look at how Soul Fire Farm's regenerative practices in caring for their soil promote biodiversity and ecological balance.Caring for and Honoring Our Soil: Practical advice and insights on nurturing and respecting the soil in our own landscapes.Briana and Danielle will share their expertise, experiences, and ways that Soul Fire Farm partners with the land to help the soil remain vibrant and life-giving. This webinar promises to be a rich exchange of knowledge, fostering a deeper connection to the Earth beneath our feet and inspiring actionable steps to support soil health in our own communities. This is a wonderful opportunity to learn from two passionate experts in regenerative agriculture and soil stewardship!About Soul Fire Farm:  Soul Fire Farm is an Afro-Indigenous centered community farm committed to uprooting racism and seeding sovereignty in the food system. To learn more about Soul Fire Farm and their fantastic work, visit their website at www.soulfirefarm.org.  Briana Alfaro, Soul Fire Farm Administrative Director of Programs & Partnerships, (she/her) is a multiracial, Mexican and Indigenous grower, educator, writer, and activist living in unceded Gayogohó:nǫ˺ territory, in Ithaca, NY. She co-creates educational offerings and supports coalition work as Director of Programs & Partnerships at Soul Fire Farm. Her passion for land stewardship and agriculture is rooted in a long-held infatuation with food and cooking; in her family's experience as campesino farmers and US farm workers; and in a love of nature cultivated by family camping trips as a child. She has worked with National Young Farmers Coalition, Northeast Organic Farming Association of NY, and San Diego Food System Alliance. She holds a M.S. Food Studies from Syracuse University and serves on the Board of the Youth Farm Project. Danielle Peláez, Soul Fire Farm Education Manager, (she/they || ella/elle) is a queer farmer, educator, and land tender. A lover of plantitas, fungi, human and non-human beings, Danielle dreams of serving her community through facilitating (re)connection to the soil, drawing on her roots in the western highlands of Guatemala. As the Farm Education Manager, Dani co-creates and co-leads earth-based educational offerings. They love being outside in all forms (gardening, hiking, foraging, napping in hammocks) and sharing meals with friends.Support the Show.

This hour Where We Live, we're sharing a conversation with Sohla El-Waylly. Sohla's a culinary creator, writer, YouTube star…and a new mom. Sohla joined the show in between interviews, making Instagram videos and her baby girl's naps to talk about her first cookbook, Start Here: Instructions for Becoming a Better Cook. You'll also meet Marisa Mendez Marthaller. She's a Certified Postpartum Doula. She's worked in the hospitality industry and has a degree in Food Studies. Those interests and passions come together in her business; Marisa is known as The Soup Doula in New York City. We talk with Marisa about her work and the healing power of soup. GUESTS: Sohla El-Waylly: Culinary creator, writer, and YouTube star. Sohla's work has been featured in The New York Times and Bon Appétit and on Food52.com and Serious Eats.com. Her first cookbook is Start Here: Instructions for Becoming a Better Cook (@sohlae) Marisa Mendez Marthaller (above): Certified Postpartum Doula, she's worked in the hospitality industry and has a degree in Food Studies. She's known as the Soup Doula, based in New York City. This show was produced by Robyn Doyon-Aitken, Meg Dalton and Tess Terrible, with help from Stephanie Stender and Meg Fitzgerald. Our Social team includes Francesca Fontanez, Martha Castillo and Janae Spinato. Where We Live is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

In this conversation, join us as we discover how food intertwines with culture in a truly captivating study. Delve into the flavors of Ras Al Khaimah, social memory, and cultural heritage with Dr. Eloísa Martín! 

Sunday is Bloomsday, but one thing that makes Ulysses so special is the role of food in the book. Máirtín Mac Con Iomaire, Chair of the MA in Gastronomy and Food Studies at TU Dublin, has been writing about this and joins Seán to discuss.

Hello!Excite about Part2 of our Irish Food History!The Irish palette, is coarse like an oat cake. Fatty from butter and meat, and salty from preservation of food.What animal shaped the culture of Ireland more than any other? I'll give you a clue with this amazing myth and story. Táin Bó Cúailnge, the story of the cattle raid of Cooley!What's the relationship with fish and seafood? What if an alien came down to Ireland and saw this island, surrounded by sea, and thought the Irish would eat a lot of fish, what is the reality and how it has been shaped by history, poverty and religion?And what about the famous bog butter?Regina Sexton is Food and Culinary Historian, Programme Manager MA in Food Studies and Irish Foodways, University College Cork. She has been researching and publishing in the area of Irish food and culinary history since 1993. As such, she is the best possible person to takes us through an adventure through the history of Irish foodways!Enjoy the latest episode!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Join us as we discuss the past, present and future of food and health innovation in the US with Dr. Marion Nestle About Dr. Marion Nestle Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, in the department she chaired from 1988-2003 and from which she retired in September 2017. She is also Visiting Professor of Nutritional Sciences at Cornell. She holds honorary degrees from Transylvania University in Kentucky and the Macaulay Honors College of the City University of New York. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley. Previous faculty positions were at Brandeis University (1968-1976) and the UCSF School of Medicine (1976-1986). From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and editor of the 1988 Surgeon General's Report on Nutrition and Health.  Her research and writing examine scientific and socioeconomic influences on food choice and its consequences, emphasizing the role of food industry marketing. She is the author, co-author, or co-editor of fifteen books, several of them prize-winning, most recently Slow Cooked: An Unexpected Life in Food Politics (2022).  She has received many awards and honors, among them the 2023 Edinburgh Medal for contribution to science and society. For more information, see www.foodpolitics.com where she blogs almost daily. Sponsor: The podcast is made possible by FoodNiche-ED, a gamified platform that enhances the knowledge of food and health. Learn more on foodniche-ed.com Twitter: https://twitter.com/foodniche_ed Instagram: https://www.instagram.com/foodniche_ed/ Facebook: https://www.facebook.com/FoodNicheEd/ LinkedIn:https://www.linkedin.com/company/foodniche-education About Dr. Olayanju: Dr. Julia Olayanju is a scientist and educator who advocates for enhanced nutrition education in schools and communities. She is the founder of FoodNiche-ED and FoodNiche where she and her team are driving a healthier future through programming, resources and technology.

Food Tank, in partnership with Emory University and Spelman College, recently hosted the “Empowering Eaters” Summit in support of the National Strategy on Hunger, Nutrition, and Health. This episode of “Food Talk with Dani Nierenberg” features a panel from the Summit focused on food as medicine and the approaches that nutrition experts, researchers, and private sector leaders are taking to ensure that all eaters have access to affordable, nutritious, and culturally relevant foods. Panelists discuss healthy consumption patterns that go beyond the Mediterranean diet, cultivating a generation of compassionate scholars, and why we can't lose sight of the joy that food brings.  Speakers include Tamara Melton, Co-Founder and Executive Director of Diversify Dietetics; Tambra Raye Stevenson, Founder and CEO of Women Advancing Nutrition Dietetics and Agriculture (WANDA); Dr. Kimberly Jackson, Director of Food Studies at Spelman College; Karuna Rawal, Chief Revenue Officer and Chief Marketing Officer for Nature's Fynd; and Steven Jennings, Stakeholder Relations and Brand Lead for Health & Sustainability at Ahold Delhaize USA. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.  

Scholars have recently coined the term “gastrodevelopment” to refer to the leveraging of food culture as a resource and strategy of economic development. Drawing on a case study of Tucson, Arizona – the United States' first UNESCO Creative City of Gastronomy – Kinkaid uses the lens of gastrodevelopment to examine how food culture is transformed into a form of symbolic capital that animates a broader project of urban development. Kinkaid shows how this transformation encodes differentials of value that are racialized and racializing and risk contributing to Tucson's uneven urban geographies. Kinkaid then turns to community visions of food-based development to imagine alternative trajectories for the project of gastrodevelopment. Dr. Eden Kinkaid (they/them) is a human geographer and social scientist whose work focuses on themes of sustainable and equitable food and agricultural systems, place, race, and development. They have researched these themes in north India and in the U.S. Southwest. In addition to this line of research, they publish on topics of feminist, queer, and trans geographies, geographic theory, creative geographies, and diversity, equity, and inclusion in academia. Their work has been published in Urban Geography, Progress in Human Geography, Transactions of the British Institute of Geographers, The Annals of the American Association of Geographers, Environment and Planning D, and various other journals and books. Eden has served as an editor at Gender, Place, and Culture, The Graduate Journal of Food Studies, and you are here: the journal of creative geography. You can learn more about their work on their website or by following them on social media @queergeog on Twitter, Instagram, and Bluesky. In addition to this audio, you can watch the video and read the full transcript of their conversation on Shareable.net – while you're there get caught up on past lectures. Cities@Tufts Lectures explores the impact of urban planning on our communities and the opportunities to design for greater equity and justice with professor Julian Agyeman.  Cities@Tufts Lectures is produced by Tufts University and Shareable.net with support from Barr Foundation and SHIFT Foundation. Lectures are moderated by Professor Julian Agyeman and organized in partnership with research assistants Deandra Boyle and Grant Perry. Paige Kelly is our co-producer and audio editor, the original portrait of Karin Bradley was illustrated by Anke Dregnet, and the series is co-produced and hosted by Tom Llewellyn.  “Light Without Dark” by Cultivate Beats is our theme song.

In this episode of the Performance Initiative Podcast Dr. Grant Cooper and Dr. Zinovy Meyler join Dr. Taylor Wallace in an enlightening exploration of nutrition myths and truths, where topics such as artificial sweeteners' safety, magnesium's importance, personalized nutrition through genetic testing, and the significance of various nutrients and supplements on health are discussed. Gain practical insights for enhancing your diet and well-being while unraveling common misconceptions.(00:00) Introduction(01:13) Diving Deep with Dr. Taylor Wallace: America's Favorite Food Scientist(02:54) The Surprising Truth About Diet Sodas(09:40) Magnesium: The Unsung Hero of Your Diet(24:59) The Essential Guide to Protein: How Much and From Where?(32:57) Navigating the World of Supplements and Bone Health(45:49) Debunking Calcium Supplement Myths(48:14) Magnesium's Role in Calcium Supplementation(48:52) Optimizing Calcium and Magnesium Intake(49:59) Personalized Nutrition and Supplement Recommendations(52:09) The Importance of Flavanols in Your Diet(01:02:38) Exploring the Benefits of Urolithins(01:11:30) Demystifying Nutrition and the Immune System(01:16:17) Coffee: Debunking Myths and Highlighting Benefits(01:22:56) The Essential Nutrient You're Probably Missing: CholineDr. Taylor Wallace is renowned as America's Favorite Food Scientist, blending scientific expertise with a touch of southern charm. He's the Principal and CEO of Think Healthy Group, a food science research and consulting firm, and a Professor in the Department of Nutrition and Food Studies at George Mason University. Dr. Wallace's research is dedicated to nutritional interventions for health enhancement and chronic disease prevention. Holding a PhD and MS in Food Science and Nutrition from The Ohio State University and a BS in Food Science from the University of Kentucky, he's actively involved in the field as a researcher, educator, and communicator. Dr. Wallace is recognized for his contributions to nutrition and food science, including over 75 peer-reviewed manuscripts and book chapters, seven academic textbooks, and his role as editor-in-chief and deputy editor-in-chief of prestigious nutrition journals. His engagement with the public through media appearances on NBC4 Washington, the Dr. Oz Show, and his popular blog, demonstrates his commitment to making complex nutritional science accessible and enjoyable for everyoneTaylor Wallace's Website: https://drtaylorwallace.com/Socials:YouTube: https://www.youtube.com/channel/UCKPNCI1-HBSZmiHNAlAjiIwWebsite: https://www.performanceinitiativepodcast.com/Instagram: https://www.instagram.com/performanceinitiativeTikTok: https://www.tiktok.com/@performanceinitiative#NutritionMyths #Nutrition #DrTaylorWallace #DietSoda #Magnesium  #GeneticTestingDiet #NutrientSupplements #HealthyEatingTips #BoneHealth #Flavanols #Urolithins #ImmuneSystemNutrition #CoffeeMyths #CholineNutrient #FoodScience #Nutrition #HealthAndWellness #HealthyLiving #WellnessTips #DietAndHealth #NutritionalScience #HealthEducation #LifestyleWellness #EatingWell

“For functional mushrooms, you need to take a medicinal dose daily for about three weeks to feel something. They do not work instantly. That's a big gap in the market that people don't understand.” —Charlotte Cruze   When it comes to wellness, some pairings just make perfect sense. Mushrooms and chocolate may seem an unlikely match made in hedonistic heaven, but their union holds untapped potential.    Mushrooms have long been prized for their healing properties across cultures. Science now shows their ability to boost brain health, energy levels, and more. Chocolate, too, has benefits, with flavonoids that uplift mood and antioxidants aplenty. By melding mushrooms' functional powers with chocolate's feel-good compounds, a new generation of treats could emerge. This episode explores the exciting world of functional mushroom chocolate with Charlotte Cruze, the Co-Founder and COO of Alice Mushrooms, a company pioneering the use of functional mushrooms in delicious chocolate formulations. With a master's degree in Food Studies from NYU and over 10 years in the consumer food industry, she is dedicated to educating people about evidence-backed natural wellness solutions. Through her leadership of Alice, Charlotte is helping more individuals harness the profound benefits of functional foods like mushrooms in an enjoyable and effective way. Listen in as Charlotte provides an overview of Alice's three flagship mushroom chocolate products, their thoughtful formulation process to deliver both instant and long-term benefits, and tips for taking the chocolates throughout the day. Justine and Charlotte also discuss partner dynamics in business and the importance of complementing each other's skills, the role of education in spreading awareness of functional mushrooms' profound effects, as well as real customer success stories demonstrating the life-changing impacts of mushrooms.    Meet Charlotte:  Charlotte Cruze is the co-founder and COO of Alice Mushrooms, a pioneering company crafting functional mushroom chocolates. She holds a master's degree in Food Studies from NYU and has over 10 years of experience in the consumer food industry. Prior to founding Alice, Charlotte worked on early-stage food brands and developed a passion for food's role in wellness. She is an advocate for natural, whole-food solutions and believes in food's power to profoundly impact lives. Under Charlotte's leadership, Alice has launched three flagship mushroom chocolate SKUs focused on energy, sleep, and arousal. She oversees formulation, operations, and education initiatives. Charlotte is dedicated to spreading awareness of functional mushrooms' benefits through delicious products and informative content. When not running Alice, Charlotte enjoys yoga, long-distance cycling, and learning about new functional foods. She finds fulfillment in empowering others to feel their best through high-quality nutrition. Website  Instagram     Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 03:14 Mushroom-Infused Chocolate 08:26 Different Chocolates for Different Feelings 13:23 Chocolate as a Functional Food  17:17 Formulating Functional Mushroom Products 21:13 The Benefits of Functional Mushroom   

Bio: Roann Byrne, also known as @batchfromscratch_, is a passionate culinary expert from Ireland with a love for storytelling through food. Her journey began at a young age, baking with her grandmother, Polly, and has since evolved into a multi-faceted career encompassing roles as a chef, baker, and academic.With three food-related degrees, including a Masters in Gastronomy and Food Studies, Roann combines her culinary skills with a deep understanding of food production and culture. She is dedicated to showcasing the richness of Irish culinary heritage, particularly through highlighting the stories of local producers.She shares her love of Irish food through food writing, academic studies, and public speaking. Roann's academic pursuits delve into the intersection of women's histories, ordinary life, and food studies, as evidenced by her master's dissertation titled 'The Food of the Home': The Engagement of Ordinary Women and Food in Dublin City 1950-2000'. Through this research, she seeks to elevate the often-overlooked contributions of women to Irish cuisine, enriching our understanding of culinary traditions.As the co-founder of Danu, Roann's vision is to propel Irish food on a global scale, bridging the gap between consumers and producers while fostering a deeper appreciation for Ireland's vibrant food culture. Embracing a visionary strategy inspired by luminaries like Edwin H. Land, founder of Polaroid, Danu harnesses the talents of young thought leaders across diverse disciplines, fostering collaboration and innovation within the traditional realms of the Irish food and drink industry.Roann was named one of 'The Irish Times, 50 People to Watch 2023', Emerging Irish Food Writer Finalist ‘2023, NPD Chef of the Year ‘2022 - third place, and Taste the Atlantic Young Chef Ambassador ‘2022.  She is on the Chef Network Advisory Board and served as a Guaranteed Irish Judge in the Food & Beverage Categories ‘2024.  Through her work, Roann continues to inspire others with her passion for food and storytelling. Bake from scratch https://www.roannbyrne.com/ Danu: https://www.mydanu.com/ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Nicole Glassman is a holistic health practitioner and founder of Mindful Health, a holistic health practice in New York City. She has hosted numerous workshops and retreats where she offers her signature curriculum, fully customized to support people on their holistic health journey. She is also the host of an upcoming podcast, where she offers topics through the lens of the mind body connection.Nicole completed her Masters in Food Studies at New York University, Holistic Health Counseling Certificate at the Institute of Integrative Nutrition, an Advanced EAV Clinical Training from the Energetics College of Bio-Energetic Medicine, and was one of the first practitioners to complete Dr. D'Adamo's Blood Type Certification course. Her previous health struggles lead her to a career in holistic health where she now applies unique healing tools to help others feel whole again. Follow her on Instagram @MindfulHealthNYC or visit her websitewww.MindfulHealth.bizBecome a Patreon Member today! Get access to podcast bonus segments, ask questions to podcast guests, and even suggest future podcast guests while supporting Warwick: https://www.patreon.com/journeyonpodcastWarwick has over 650 Online Training Videos that are designed to create a relaxed, connected, and skilled equine partner. Start your horse training journey today!https://videos.warwickschiller.com/Check us out on Facebook: https://www.facebook.com/WarwickschillerfanpageWatch hundreds of free Youtube Videos: https://www.youtube.com/warwickschillerFollow us on Instagram: @warwickschiller

This episode focuses on food media, digital technology in agriculture, and some of the ways in which artificial intelligence might have an impact on cooking, eating, and nutrition. We also get into a few related themes, including food porn, celebrity chefs, data sensors, and the promises and warnings of science fiction. David talks with food scholars Signe Rousseau and Maaz Gardezi to find out where we've been and where we're going when it comes to media and tech, exploring the blurry line between the digital and analog worlds of food. During the ‘Stick This in Your Mouth' segment, Maxime offers up his opinions on futurist meals, and closing things off, we hear from ChatGPT during the Food Questionnaire.Guests:Dr. Signe Rousseau teaches critical and digital literacy at the University of Cape Town in South Africa. Her PhD focused on the rise of celebrity chefs before “food media” was a commonly used term, and she is the author of Food and Social Media and Food Media. She is currently Co-Chair of Gastronomica: The Journal for Food Studies. During the podcast, she mentioned the following food folks:- José Andres and the World Central Kitchen- Heston Blumenthal and his restaurant The Fat Duck- early food TV host Keith Floyd and his show, Floyd CooksDr. Maaz Gardezi is a faculty member in the department of sociology at Virginia Tech. His research focused on two interrelated issues in the US and South Asia—climate change adaptation and mitigation, and the social implications of emerging digital technologies in agriculture. For more on digital and precision agriculture, as well as the effects of Big Data in food production, take a look at the articles listed on the Making a Meal of It website.ChatGPT is an AI language model designed to assist users with a wide range of tasks and inquiries, created by OpenAI. Check out what it has to say about how AI might affect the ways people grow and eat food on the Making a Meal of It website.Host/Producer: David Szanto Music: Story Modeadditional sound: William Termini via FreeSound@makingamealpodcast makingamealofit.com

Where is Food Studies today, and where might it be tomorrow? Join Alyshia Gálvez in conversation with Jessica Carbone, Irina Mihalache, Krishnendu Ray, and Signe Rousseau of Gastronomica's Editorial Collective as they weigh in on recent developments in Food Studies. They discuss some of their favorite pieces over the last year, reflect on directions in the field, and share what they'd love to see in the journal's pages in the future.Gastronomica is Powered by Simplecast.

We talk a lot about THE food system, but in reality, our world comprises multiple food systems, along with a lot of other kinds of systems, each of them overlapping with, interacting with, and often conflicting with each other. This episode looks at how those interacting systems of systems often produce really challenging types of conflict, whether it's between colonialism and Indigenous foodways, corporate-exploitative capitalism and nature, or technological systems and sustainability. Guests include food educator Jane Clause, artist-activist Zack Denfeld, and the incomparable systems thinker, astrophysicist, and former Green Party of Canada leader, Amita Kuttner. And oh, yeah—Maxime and David eat a piece of Christmas cake, quite a few months after the festive season.Guests:(Courtney) Jane Clause is the projects coordinator for the Laurier Centre for Sustainable Food Systems and the UNESCO Chair on Food, Biodiversity, and Sustainability Studies. She is also the creator and professor of the Indigenous Food Systems course in the Bachelor of Food Studies program at George Brown College in Toronto. Jane is a registered band member of Six Nations of the Grand River.And take a look at the Haudenosaunee food projects Jane mentions in the podcast:Kayanase (greenhouse and native plant propagation business)Chef Tawnya BrantYawékon (catering by Tawnya Brant)the Healthy Roots and Our Sustenance initiatives (article in Canadian Food Studies)Zack Denfeld and Cathrine Kramer founded the Center for Genomic Gastronomy in 2010 and continue to lead many of the research projects the Center undertakes. They are artists, writers, speakers, and prototypers of alternative culinary futures. Their projects, blog posts, and images can be found on the Center's website, along with the Genomic Gastronomy Lexicon, a mind-expanding collection of terms and definitions that the Center's team have compiled in the course of their investigations into food, art, and the life sciences.Dr. Amita Kuttner (they/he) is co-founder of moonlight institute, a non-profit organization that seeks to create frameworks for an equitable and just future. Amita has a PhD in astronomy and astrophysics from the University of California, Santa Cruz, ran for Canadian parliament in 2019, and served as interim leader of the Green Party of Canada between 2021 and 2022.Host/Producer: David SzantoMusic: Story Modeadditional audio: Maxime Giroux@makingamealpodcastmakingamealofit.com

This episode is all about fat—both eating it and being it—and some of the many ways in which fat and fatness have highly complex effects on our psyches, our well-being, and our societies in general. The visibility (and invisibility) of fat in our worlds is a starting point, followed up with conversations with critical nutrition scholar Dr. Jennifer Brady, fat activist and educator Virgie Tovar, and naturopathic health consultant Deb Oleynik. (Yep, this is a longer-than-usual episode…) David and Maxime taste some unctuous hors d'oeuvres in the aperitivo edition of the ‘Stick This in Your Mouth' segment, and medical physicist John Schreiner responds rapid-fire style to the Food Questionnaire.Guests:Dr. Jennifer Brady is a professor of nutrition and dietetics at Acadia University in Wolfville, Nova Scotia. Her research focuses on the ways in which science and society come together to produce various effects in and on our bodies, including such themes as health justice, weight-neutral approaches to practice, and the intersectionality of gender, race, and class. She has written and edited many scholarly articles and books, including Conversations in Food Studies and Feminist Food Studies. Virgie Tovar is a writer, podcaster, Instagrammer, and public speaker who has a master's degree in sexuality studies with a focus on the intersections of body size, race, and gender. For more than a decade, she has been non-judgmentally teaching people about the harmful effects of weight-based discrimination and the benefits of celebrating body diversity. Virgie has been featured by the New York Times, Tech Insider, BBC, MTV, Al Jazeera, NPR, and Yahoo Health. She lives in San Francisco.Deb Oleynik is a naturopathic health and wellness consultant who helps clients find and adjust the lifestyle factors that contribute to chronic disease. She is committed to the reality that the food we eat and the environments that surround us contribute greatly to our wellbeing. Deb has a doctorate in Naturopathic Medicine from Bastyr University and a master's degree in Food Culture and Communication from the University of Gastronomic Sciences.John Schreiner is a medical physicist who served the Canadian medical physics community in many roles including as newsletter editor for the Canadian Organization of Medical Physicists and president of as Canadian College of Physicists in Medicine. In 2019, he retired as Chief of Medical Physics at the Cancer Centre of Southeastern Ontario in 2019, and he is now Professor Emeritus of Oncology and Physics, Engineering Physics & Astronomy at Queen's University in Kingston, Ontario.Host/Producer: David Szanto Music: Story Mode@makingamealpodcast makingamealofit.com

Today I'm talking to internationally recognised eating disorder expert and nutritionist Melainie Rogers, who is founder and CEO of Balance Eating Disorder Treatment Centre in New York City. Melainie is a professor in the Department of Nutrition and Food Studies at New York University. She is a Certified Eating Disorder Registered Dietitian (CEDRD) and Supervisor.  She is the Founder and CEO of Manhattan-based BALANCE Eating Disorder Treatment Center™, now Joint Commission Accredited as a Centre of Excellence with the facility receiving The Gold Seal of Approval® – an internationally recognised symbol of quality and safety in behavioural healthcare. There she leads a team of medical clinicians, therapists, counsellors, nutritionists, dietitians, social workers, coaches all dedicated to whole body and mind recovery for clients of all ages, races and genders seeking to overcome both eating disorders and disordered eating.  Among her many affiliations: founder and past president of the New York City chapter of the International Association of Eating Disorders Professionals Foundation, an Advisory Board Member at the Center for the Study of Anorexia and Bulimia, and a former Board Member of the Binge Eating Disorder Association. Renowned for creating unique treatment and recovery programs derived from a philosophy based on the principles of Intuitive Eating and Health at Every Size, Melainie regularly presents internationally on the latest scientific research and treatment paradigms within the eating disorder recovery community.  BALANCE eating disorder programs utilise an integrative therapeutic approach that incorporates evidence-based treatments into individualised recovery plans that include behavioural therapy, nutrition counselling, group therapy, and meal support to empower clients to develop a sustainable neutral relationship with food, body acceptance and positive self-esteem. In the episode today, Melainie talks about her journey into working in eating disorders, including her own lived experience. She explains the unique approach that BALANCE Eating Disorder Treatment Center offers including a focus around personalised nutrition, Intuitive Eating Principles and Health At Every Size.  She explores vulnerabilities towards eating disorders in the LGBTQ community; exposure therapy around fear foods; healing from binge eating disorder and much more. I hope that you enjoy the conversation..   To find out more about Melainie and Balance Eating Disorder Center: Website: https://balancedtx.com/ Instagram: @balancedtx   This week's sponsor: WeShape https://www.weshape.com/freedom   Harriet Frew's current offers: - Online 10 Steps to Intuitive Eating Course with Harriet Frew - 50% off with code FREEDOMISPOSSIBLE https://www.theeatingdisordertherapist.co.uk/online-courses.html   Eating Disorders Training for Professionals https://www.theeatingdisordertherapist.co.uk/eating-disorders-training-with-harriet-frew.html   Body Image Training for Professionals   https://www.theeatingdisordertherapist.co.uk/body-image-training-with-harriet-frew.html    

Join Annabelle as she interviews Ethan Tyo, Binghamton University's Multicultural Resource Center's Assistant Director of Native American and Indigenous Student Initiatives, and the founder of the AlterNative Project, LLC. After gaining an MA in Food Studies at Binghamton University, Ethan began piloting Three Sisters Gardens at college campuses and K-12 schools in New York. He uses his Food Studies degree and works with food and culture to help uplift the Indigenous voice and bring further connections between individuals. Learn more about Ethan's work in this episode now!

Our remarkable guest today is scientist and acclaimed author Dr. Marion Nestle. She's a Paulette Goddard Professor in the Department of Nutrition, Food Studies and Public Health at New York University and founder of the field of food studies. She's THE authority on food politics – in fact, she wrote the book on it – and for decades, she has been a transformative figure, working to improve our dietary choices while exposing corporate greed and injustice inherent in the food industry.   Dr. Nestle is the author of a dozen books. She appears in the hit documentary Super Size Me and the new Netflix doc You Are What You Eat, among many others. In 2023, she was awarded the prestigious Edinburgh Medal for Science and Humanities.   So tune in for an illuminating conversation with a crusader who's dedicated her life to changing our broken food system!   “I finally caught on to agriculture, that you cannot understand why people eat the food they do unless you understand how the agricultural system works. And now everything is a food system. How does the whole system work? Everything about food, from how it's grown to how it's transported to how it's sold to how it's marketed to how people buy it, eat it, waste it, and all of the sociology that goes with that. So, I went from being a splitter to a lumper. Splitters are – the world divides into splitters and lumpers – and in the beginning, I was a splitter. I was interested in every single nutrient; I cared a lot about every single one of them. And now what I'm really interested in is what the whole system looks like. Because I think if we're going to encourage people to eat more healthfully, we need system change.” - Dr. Marion Nestle   What we discuss in this episode: - Why Dr. Nestle chose a career path in nutrition. - How, when, and why the obesity epidemic started. - How food companies try to get people to eat more. - The role ultra-processed junk foods play in poor health outcomes. - How the tobacco industry deceived and manipulated the public, and how food companies have adopted the same tactics. - Debunking food myths. - The importance of eating a whole food plant-based diet. - How the food industry influences the dietary guidelines of the United States. - Why you should be discerning about the food you feed your pets. - Dr. Nestle's lifestyle and diet.   Resources: - Bulletproof coffee review: https://switch4good.org/press_releases/new-review-shoots-holes-in-bulletproof-coffees-health-claims/ - Marion Nestle's Food Politics blog: Food Politics - https://www.foodpolitics.com/ - Her books: Marion Nestle: books, biography, latest update - https://www.amazon.com/stores/Marion-Nestle/author/B001ILIEEY?ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=true - Twitter/X: Marion Nestle (@marionnestle) / X - https://twitter.com/marionnestle?lang=en - Instagram: Marion Nestle (@marionnestle) • Instagram photos and videos - https://www.instagram.com/marionnestle/   ★☆★ Click the link below to support the ADD SOY Act! ★☆★ https://switch4good.org/add-soy-act/ ★☆★ Share the website and get your resources here ★☆★ https://kidsandmilk.org/ ★☆★ Send us a voice message and ask a question. We want to hear from you! ★☆★ https://switch4good.org/podcast/ ★☆★ Dairy-Free Swaps Guide: Easy Anti-Inflammatory Meals, Recipes, and Tips ★☆★ https://switch4good.org/dairy-free-swaps-guide ★☆★SUPPORT SWITCH4GOOD★☆★ https://switch4good.org/support-us/ ★☆★ JOIN OUR PRIVATE FACEBOOK GROUP ★☆★  https://www.facebook.com/groups/podcastchat ★☆★ SWITCH4GOOD WEBSITE ★☆★ https://switch4good.org/ ★☆★ ONLINE STORE ★☆★ https://shop.switch4good.org/shop/ ★☆★ FOLLOW US ON INSTAGRAM ★☆★ https://www.instagram.com/Switch4Good/ ★☆★ LIKE US ON FACEBOOK ★☆★ https://www.facebook.com/Switch4Good/ ★☆★ FOLLOW US ON TWITTER ★☆★ https://mobile.twitter.com/Switch4GoodNFT ★☆★ AMAZON STORE ★☆★ https://www.amazon.com/shop/switch4good ★☆★ DOWNLOAD THE ABILLION APP ★☆★ https://app.abillion.com/users/switch4good

This weeks guest is Pamela Wiznitzer who joins us from New York City. Since 2006, Pamela has been working throughout NYC and globally to bring cocktail culture to life. Pamela was nominated as one of the top 10 bartenders for the 2014, 2015 and 2016 "American Bartender of the Year" award at Tales of the Cocktail and was named the "2014 Bartender of the Year" by the Village Voice. Additionally, Pamela was named as one of Food & Wine Magazine's top 10 Rising Star Mixologists, an inductees to the "Dames Hall of Fame" in 2015 and one of Wine Enthusiast Magazine's "40 Under 40" (now "Future 40") in 2015. Pamela has a Master's degree in Food Studies, with a concentration on spirits and alcohol from NYU's Steinhardt School, and is also a graduate of Barnard College and the Jewish Theological Seminary. And she has been featured in multiple publications including The New York Times, Wall Street Journal, Zagat, Glamour, Bloomberg, The Jewish Food Society, and Esquire, as well as recurring media appearances on the the Food Network, Vh1, and NBC. You can follow her recipes and cocktail inspiration on instagram at @pamwiz Links @pamwiz @sugarrunbar @babylonsistersbar @the_industry_podcast email us:  info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

Ralph sits down with three guests straight out of the latest edition of the Capitol Hill Citizen. First, world-renowned food politics expert and public health advocate Marion Nestle joins Ralph to discuss America's voracious junk food lobby. Then, Ralph speaks to legal expert Bruce Fein about Congressional staffers and the part they can play in making Congress stronger. Finally, Ralph welcomes Vishal Shankar from the Revolving Door Project to explain why President Biden is letting Postmaster General Louis DeJoy continue wrecking the Post Office. Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University. She is the author of a wide range of books about the politics of food, nutrition, health, and the environment, including Eat, Drink Vote: An Illustrated Guide to Food Politics, Unsavory Truth: How Food Companies Skew the Science of What We Eat, and Slow Cooked: An Unexpected Life in Food Politics. If you want to make a profit and grow your profit every 90 days, you have to sell as much food as possible. And what that food does to public health is not your responsibility, because that's the way our system works. Marion NestleWe have a law on the books that says that the Federal Trade Commission can do nothing to restrict the marketing of foods to children on television. They're not allowed to do that. So what we're talking about here is a situation in which Congress is so corrupt that it cannot take on anything that will fight the food industry.Marion NestleBruce Fein is a Constitutional scholar and an expert on international law.  Mr. Fein was Associate Deputy Attorney General under Ronald Reagan and he is the author of Constitutional Peril: The Life and Death Struggle for Our Constitution and Democracy, and American Empire: Before the Fall.You really can't make a career anymore of being in the legislative branch as an employee or as an aide. And so everybody leaves after a couple years to go to K Street and become a lobbyist. And so with this rapid turnover, you have a lobotomized Congress. And what this letter was attempting to do was to say, listen, Congress still—when the architecture of the Constitution is honored—is the primary predominant branch among the three branches. It's simply that you're not exercising it.Bruce FeinVishal Shankar is a Senior Researcher at the Revolving Door Project, which scrutinizes executive branch appointees to ensure they use their office to serve the broad public interest, rather than to entrench corporate power or seek personal advancement. He has also worked at Inequality Media, as well as several government offices, nonprofits, and policy research projects. His work has appeared in The American Prospect and Common Dreams, and he has been quoted in The New Republic, The Lever, and the Capitol Hill Citizen.The crisis [with Louis DeJoy] is not as immediate to Biden, his voters, his supporters, and they very wrongly believe—in my opinion—that they can work with this man who has proven to be untrustworthy, a Republican mega-donor and partisan hack, and most importantly a committed privatizer of the United States Postal Service. Vishal ShankarDeJoy has been one of the single biggest impediments to piloting or expanding to creative new ideas that can grow out the Postal Service for decades to come…DeJoy has very stubbornly refused to consider these great potential ideas and is doubling down on service cuts and rate hikes as the only way he thinks he can run the agency.Vishal ShankarIn Case You Haven't Heard with Francesco DeSantis1. Democracy Now! Reports the United Autoworkers union has called for a ceasefire in Gaza. They are the largest and most mainstream labor union to publicly come out for a ceasefire, joining the American Postal Workers Union, United Electrical, Radio and Machine Workers of America, the California Nurses Association and the Chicago Teachers Union. UAW Region 9A Director Brandon Mancilla said "UAW International is calling for an immediate, permanent cease-fire in Israel and Palestine so that we can get to the work of building a lasting peace, building social justice, and building a global community of solidarity," per CBS News. At the same time, UAW is “launching simultaneous, public organizing campaigns at more than a dozen automakers including Toyota… Volkswagen…and Tesla…aiming to organize nearly 150,000 employees…which would double the number of autoworkers in the union,” per Bloomberg. In short, UAW is setting a new standard for labor. We hope other unions follow their lead.2. A new Gallup poll shows the Israeli campaign against Gaza is underwater among key segments of American public opinion. Some top line numbers: 63% of Democrats oppose Israel's military actions in Gaza, as do 67% of adults under 35, 64% of people of color, and 52% of women. Moreover, this poll was conducted in the first weeks of November, so it is likely these attitudes have hardened since then.3. Responding to the protests against Israel's campaign, the House has passed a resolution classifying anti-Zionism as anti-Semitism, even among American Jews. In a surprising move, high ranking Jewish Democrat Jerrold Nadler took to the floor to decry this resolution, saying “the resolution suggests that ALL anti-Zionism is antisemitism. That is either intellectually disingenuous or just factually wrong. And it unfairly implicates many of my orthodox former constituents in Brooklyn, many of whose families rose from the ashes of the Holocaust…the authors, if they were at all familiar with Jewish history and culture, should know about Jewish anti-Zionism that was, and is, expressly NOT antisemitic.”4. Semafor reports MSNBC has canceled Mehdi Hasan's news program. This article implies MSNBC canceled the show because it was a “cult favorite” which never “translated to ratings successes,” though it seems likely that Hasan's willingness to push back on Israeli talking points during this recent conflict played a role as well. Lest we forget this is the network that canceled Phil Donahue's blockbuster news program for criticizing the Iraq War.5. Just Foreign Policy's Aída Chávez reports “Sen[ator] Rand Paul is forcing a vote this week on getting US troops out of Syria. His Syria War Powers Resolution would remove all US troops – approx. 900 [US military personnel] – from Syria in the next 30 days.” Chávez highlights that “US forces have been targeted with dozens of attacks in Syria [in recent days] over US support for war in Gaza.”6. From OtherWorlds.org: the Pentagon has failed yet another audit. The mammoth Department of Defense has never passed an audit, and only even completed its first in 2018. In this most recent iteration, “the Pentagon was able to account for just half of its $3.8 trillion in assets (including equipment, facilities, etc)…[leaving] $1.9 trillion…unaccounted for — more than the entire budget Congress agreed to for the current fiscal year.” Congress is now set to allocate an additional $840 billion for the agency.7. The Intercept is out with a story that could have made headlines during the Populist Era of the 1880s and ‘90s. According to the report, Dan Osborn, a military veteran and labor leader who was a key figure in the 2021 strike against Kellogg's, is running for Senate as an independent – and leading Republican incumbent Senator Deb Fischer in the polls. Osborn told the Intercept “Nebraskans have had it with Washington. We've been starving for honest government that isn't bought and paid for…This poll shows that Nebraska's independent streak is alive and well.” The article notes Nebraska Democrats have not yet fielded a candidate in this Senate race and are considering backing Osborn. Nebraska Democratic Party Chair Jane Kleeb said many Nebraska voters tired of one-party control in the state, arguing it “Makes politicians lazy…[and] more beholden to corporate interests since they don't have to answer to voters.”8. NBC is out with a bombshell report on carbon monoxide deaths among Airbnb renters. According to the report, “NBC News has identified 19 deaths since 2013 that occurred at Airbnb properties and are alleged to have involved carbon monoxide poisoning, according to interviews with family members of victims and a review of news articles, autopsy reports, police records, and court and government documents. The company is currently facing at least three lawsuits pertaining to carbon monoxide deaths or poisonings.” Perhaps most damningly, following one carbon monoxide related death in 2014, the company made a blog post promising “By the end of 2014, we'll require all Airbnb hosts to confirm that they have [carbon monoxide detectors] installed in their listing.” The company never made good on that promise, and that post has since been deleted.9. Tesla has released its long awaited Cybertruck, and along with it, videos of the vehicle's crash testing. These are distressing to say the least. As the American Prospect notes, “the Cybertruck's body panels…are made of stainless steel…[which] is much stiffer than…ordinary [automobile body materials], which makes it dangerous. Since the 1950s at least, automakers have understood that stiffer cars are more dangerous to people inside and outside the car, because in a crash they deliver energy to other parties rather than absorbing it. In early crash test experiments with more heavily built cars, collisions often did only minor damage to the car but turned the test dummies into paste. Since then, cars have been designed with progressively more sophisticated crumple zones to absorb impact forces. Musk's boasts of a Cybertruck “exoskeleton,” if true, are a recipe for gruesome carnage.”10. Finally, former Secretary of State Henry Kissinger has died at 100 years old. A Rolling Stone obituary, which ran under the headline “Henry Kissinger, War Criminal Beloved by America's Ruling Class, Finally Dies,” argues that while Kissinger deserves to be remembered as one of “history's worst mass murderers,” he instead has been given a place of honor, even in death, among the American elite. One can only hope that his many, many victims will someday see justice served.This has been Francesco DeSantis, with In Case You Haven't Heard. Get full access to Ralph Nader Radio Hour at www.ralphnaderradiohour.com/subscribe

In our second episode of Sex, Drugs and Rock & Roll, we got the chance to interview Charlotte Cruz, who is the co-founder of Alice Mushrooms. Coming from a background in Food Studies, and her co-founder who was in Pharmaceuticals, we loved getting to chat with another female founder as to why she started this amazing company, focused on wellness for women...in the bite of a delicious piece of chocolate. Who doesn't love that? We picked her brain about the benefits of functional mushrooms, the rise in popularity of mushrooms in general from using them as medicine, to microdosing to tripping, and also learned about the struggle to legalize Psilocybin in this country. If you want to know more about Alice Mushrooms, head to their website here and to see the work they are doing to help female veterans at The Hope Project check that out here Created and produced by Claire Donald and Tess Bellomo For merch, our patreon link, social media, and tickets, please visit our page for all the RAM details!

Christopher Jain Miller's book Embodying Transnational Yoga: Eating, Singing, and Breathing in Transformation (Routledge, 2023) is a refreshingly original, multi-sited ethnography of transnational yoga that obliges us to look beyond postural practice (as̄ana) in modern yoga research. The book introduces readers to three alternative, understudied categories of transnational yoga practice which include food, music, and breathing. Studying these categories of embodied practice using interdisciplinary methods reveals transformative "engaged alchemies" that have been extensively deployed by contemporary disseminators of yoga. Readers will encounter how South Asian dietary regimens, musical practices, and breathing techniques have been adapted into contemporaneous worlds of yoga practice both within, but also beyond, the Indian Ocean rim. The book brings the field of Modern Yoga Studies into productive dialogue with the fields of Indian Ocean Studies, Embodiment Studies, Food Studies, Ethnomusicology, and Pollution Studies. It will also be a valuable resource for both scholarly work and for teaching in the fields of Religious Studies, Anthropology, and South Asian Religions. Arihanta Institute Engaged Jain Studies: South Asian and Global Perspectives (MA program) Raj Balkaran is a scholar of Sanskrit narrative texts. He teaches at the Oxford Centre for Hindu Studies and at his own virtual School of Indian Wisdom. For information see rajbalkaran.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Christopher Jain Miller's book Embodying Transnational Yoga: Eating, Singing, and Breathing in Transformation (Routledge, 2023) is a refreshingly original, multi-sited ethnography of transnational yoga that obliges us to look beyond postural practice (as̄ana) in modern yoga research. The book introduces readers to three alternative, understudied categories of transnational yoga practice which include food, music, and breathing. Studying these categories of embodied practice using interdisciplinary methods reveals transformative "engaged alchemies" that have been extensively deployed by contemporary disseminators of yoga. Readers will encounter how South Asian dietary regimens, musical practices, and breathing techniques have been adapted into contemporaneous worlds of yoga practice both within, but also beyond, the Indian Ocean rim. The book brings the field of Modern Yoga Studies into productive dialogue with the fields of Indian Ocean Studies, Embodiment Studies, Food Studies, Ethnomusicology, and Pollution Studies. It will also be a valuable resource for both scholarly work and for teaching in the fields of Religious Studies, Anthropology, and South Asian Religions. Arihanta Institute Engaged Jain Studies: South Asian and Global Perspectives (MA program) Raj Balkaran is a scholar of Sanskrit narrative texts. He teaches at the Oxford Centre for Hindu Studies and at his own virtual School of Indian Wisdom. For information see rajbalkaran.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/anthropology

Today's show features an interview with Professor Marion Nestle. Marion Nestle is Paulette Goddard Professor, of Nutrition, Food Studies, and Public Health, Emerita, at New York University, which she chaired from 1988-2003 and from which she officially retired in September 2017. She is also Visiting Professor of Nutritional Sciences at Cornell. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley, and has been awarded honorary degrees from Transylvania University in Kentucky and from the City University of New York's Macaulay Honors College. Marion talks to Chris and Mathew about dieting, portion sizes, snacking, and food politics. Also in this episode: Mathew and Chris play a round of: Name That Tune Go to https://betterhelp.com/ineededthat for 10% off your first month of therapy with BetterHelp and get matched with a therapist who will listen and help #sponsored Try Neurogum over at: https://tryneurogum.com/ineededthat #sponsored Thanks for checking out our podcast and please don't forget to follow along on Instagram at www.instagram.com/ineededthat  Connect with Chris Powell, get links to his new app (coming soon) as well as products & speaking info at www.ChrisPowell.com Connect with Mathew Blades, and bring him into speak at www.learnfrompeoplewholivedit.com Bring movement to your company or school with Move 1 Million www.m1m.org Run the lululemon10k with us this November 12th, in Scottsdale, Arizona. Register HERE: https://lululemon10ktour.com/podcast Connect with Marion Nestle here: https://www.foodpolitics.com/ & https://www.instagram.com/marionnestle

Listen to Discover AG, Tara and Natalie's Podcast: https://pod.link/1615443750 Do you want to make informed choices about the dairy and beef products you consume? Are you seeking accurate information about the dairy and beef industry? Our guest experts, Tara Vander Dussen and Natalie Kovarik, will be sharing the solution to help you achieve your goal of making informed decisions about dairy and beef consumption. They will provide you with the knowledge and insights necessary to make educated choices regarding these industries. In this episode, you will be able to: Discover the truth behind common misconceptions about farming and gain a deeper -understanding of the industry. Learn about the differences between grass-fed and grain-finished beef and how it affects taste, nutrition, and sustainability. Get the facts about the dairy industry and dispel any misconceptions you may have, so you can make informed choices about dairy consumption. Explore the environmental impact of farming and how the industry is working towards more sustainable practices. Understand the importance of multiple perspectives in agriculture and how it helps to foster innovation and progress in the industry. My special guests are Tara Vander Dussen and Natalie Kovarik. Today's guests on the Evolving Wellness Podcast are Tara Vander Dussen and Natalie Kovarik. These incredible ladies are not only farmers and ranchers, but they also come from generations of agricultural backgrounds. Their deep-rooted experience and knowledge in the industry make them the perfect guests to dispel common myths surrounding the dairy and beef industry. With their engaging personalities and expertise, Tara and Natalie will provide valuable insights and shed light on misconceptions that often give farming a bad reputation. Get ready to hear their perspectives on conventional agriculture and gain a better understanding of the realities behind meat and dairy production. Tune in and get ready to have your misconceptions debunked! The key moments in this episode are: 00:00:00 - Introduction 00:01:07 - Sponsor shoutouts 00:02:00 - Introductions 00:05:30 - Misconceptions about Grass-Fed vs Grain-Fed 00:08:29 - Grass-Fed vs Grain-Fed: The Lifecycle of Cattle 00:10:36 - Misconceptions about Beef and Dairy 00:13:55 - Beef Importation and Labeling Issues 00:15:26 - Dairy Farming and Milk Processing 00:17:35 - Antibiotics and Hormones in Milk 00:20:41 - Water Usage in Farming 00:26:58 - The Importance of Knowing About Supplements 00:28:07 - Research on Dairy and Beef Proteins 00:29:24 - Bioavailability of Animal Proteins 00:32:30 - Debunking Vegan Documentaries 00:35:13 - Retracted Study on Livestock Carbon Footprint 00:40:31 - The Importance of Sound Data in Food Studies 00:41:06 - Understanding Factory Farming 00:44:59 - Misconceptions and Fearmongering 00:46:54 - Room for Improvement and Policing 00:48:33 - The Mission of the Podcast and Unique Perspectives ___________________________________ This video is not medical advice & as a supporter to you and your health journey - I encourage you to monitor your labs and work with a professional! ________________________________________ Get all my free guides and product recommendations to get started on your journey! https://www.sarahkleinerwellness.com/all-free-resources Use code YOGI for a discount on Blue Blockers at vivarays.com/carnivoreyogi Use code YOGI or YOGI12 for a discount at www.upgradedformulas.com Check out all my courses to understand how to improve your mitochondrial health & experience long lasting health! (Use code PODCAST to save 10%) - https://sarah-kleiner.mykajabi.com/store Sign up for my newsletter to get special offers in the future! - https://sarah-kleiner.mykajabi.com/contact

Dr. William Woys Weaver is an internationally known food historian and author of 22 books including: Heirloom Vegetable Gardening: A Master Gardener's Guide to Planting Seed Saving, and Cultural History;  100 Vegetables and Where They Came From, and As American As Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine Dr. Weaver lives in the 1805 Lamb Tavern in Devon, Pennsylvania where he maintains a jardin potager in the style of the 1830s featuring over 5,000 varieties of heirloom vegetables, flowers, and herbs. He is an organic gardener, a life member of Seed Savers Exchange, and for many years served as a Contributing Editor to Gourmet, Mother Earth News, and The Heirloom Gardener.  From 2002 to 2010, he lectured on Food Studies at Drexel University and is presently lecturing on regional American cuisine in connection with a non-profit academic research institute organized under the name The Roughwood Center for Heritage Seedways. Dr. Weaver received his doctorate in food ethnography at University College Dublin, Ireland, the first doctorate awarded by the University in that field of study. In the winter of 2013, Owen had just moved to Philadelphia. A friend introduced him to Dr. Weaver and he hired him to care for his gardens and the Roughwood Seed Collection. During his four years working with him, Owen was fascinated by slow walks through the garden where he could reveal 10,000 years of human history in each plant story. It was here that Owen first learned how to carefully select and midwife the seeds of these countless storied species. We started a seed catalog and grew for a couple other companies. Dr. Weaver's work with seeds often connects and reconnects gardeners and farmers with seeds that help tell their own stories. One of the best examples is making the Horace Pippin peppers available to African American growers in the Mid-Atlantic, as well as Pennsylvania Dutch and Lenni Lenape heirlooms from Southeastern Pennsylvania.   SEED STORIES TOLD IN THIS EPISODE: Hannah Freeman Bean Pippin's Fish Pepper Bowling Pin Paste Tomato Green Striped Maycock Weaver Pole Bean Shipova Mt. Ash Hybrid MORE INFO FROM THIS EPISODE: The Roughwood Center for Heritage Seedways Roughwood Facebook A Century of Don Yoder: Father of American Folklife James Weaver and Meadowview Farms, Bowers, PA ABOUT: Seeds And Their People is a radio show where we feature seed stories told by the people who truly love them. Hosted by Owen Taylor of Truelove Seeds and Chris Bolden-Newsome of Sankofa Community Farm at Bartram's Garden. trueloveseeds.com/blogs/satpradio   FIND OWEN HERE: Truelove Seeds Facebook  |  Instagram  |  Twitter   FIND CHRIS HERE: Sankofa Community Farm at Bartram's Garden   THANKS TO: Dr. William Woys Weaver Ruth Kaaserer Cecilia Sweet-Coll

MEXICO RETREAT: retreat.amyinfullcolor.com Book a time to talk retreat GatherGrazing.Co Emma is on the go! She is a creative person with an insatiable desire to create and connect with others. After receiving a degree in Food Studies from NYU, Emma immediately jumped into the world of events, which swiftly led her to the city of Austin. Emma produced events in the Austin area for several years until 2021, when she had her first child. In 2022, utilizing her skills as an event planner, she honed in on one of her many passions, creating artful charcuterie spreads, and turned a longtime hobby into a business: Gather Grazing Co. was born! Purveyor of artisanal earthly delights, she calls this art form “painting with food”. Emma also relishes in creating community in her volunteer role as Chair of the Friends of Patterson Park organization. When she's not planning an event or hosting a dinner party at her home in East Austin, Emma is likely to be found on a walk with her dog, Ziggy Stardust and toddler, Benji or on a dance floor, dressed in colors head to toe.

Longevity and nutrition expert Simon Hill joins the podcast today to clear the confusion around the food we eat, and give solid evidence proving the power of a plant focused diet. Simon addresses the the polarizing views of nutrition that exist on social media, and gives an insight into why the optimal diet isn't an 'absolute'. He answers some common nutrition questions like plant protein vs animal protein, the danger of cholesterol, debunking the soy/estrogen debate, health concerns around 'fake' meat, and so much more. Simon also shares his personal awakening to a healthier lifestyle, and opens up about his recent journey to discovering a deeper motivation for longevity. This is a great episode for anyone looking to have a richer understanding into what their optimal diet could look like.   ___________ Timecodes: 0:00 Intro 3:22 Why Is There So Much Nutrition Confusion Online? 8:33 What to look for in Food Studies 13:14 The Optimal Diet For Most People 19:11 Simon's Awakening to Studying Nutrition 27:16 Fundamentals for a Healthy Diet 30:57 The Protein & Amino Acid Myth 43:11 Comparing Plant & Animal Protein 45:24 Cholesterol in Animal Protein 49:37 Are Seed Oils Bad For You? 58:19 The Importance of Fiber 1:06:47 Increasing BioDiversity in Microbiome 1:09:21 Which Animal Proteins are Okay to Eat? 1:14:50 Are Fake Meats MORE Unhealthy than Real Meat? 1:18:56 Dietary Fat & Our Metabolic Health 1:23:29 Supplementing the RIGHT Way 1:29:48 Plants are Trying to ‘Kill' You? 1:37:36 Debunking Estrogen & Soy 1:40:53 Vegan: Where Most People Go Wrong 1:54:07 The Danger of Carnivore Diets 1:58:20 Environmental Impacts of Meat Consumption 2:06:54 When to Eat (Fasting) 2:12:08 What's the Point of Good Health? 2:20:19 Get Connected with Simon   ___________   Simon Hill is on a mission to help people fuel their bodies to achieve their health and wellness goals, reduce their risk of developing chronic disease, and add more years to their life. In 2021 he published his book The Proof is in the Plants, with Penguin Random House. It is now a recognized bestseller, having shot up the charts to become the #1 non-fiction book Australia-wide in its debut week. Simon is also the host of The Proof Podcast, which is a space for science-based conversation, exploring the health and longevity benefits that come with mastering physical exercise, nutrition, mindfulness, recovery, sleep, and alignment.   Simon's book: https://theproof.com/book/ Simon's podcast: https://theproof.com/podcast/ Simon's Instagram: https://www.instagram.com/simonhill/    Learn more about lipids with this 3 part lipid series and zero-cost cheat sheet: https://theproof.com/lipid-series/   All Resources & Studies Discussed in the Episode: https://www.knowthyself.one/simon-hill-show-notes   ___________   Know Thyself Instagram: https://www.instagram.com/knowthyself/ Website: https://www.knowthyself.one Clips Channel: https://www.youtube.com/channel/UCJ4wglCWTJeWQC0exBalgKg   Listen to all episodes on Audio: Spotify: https://open.spotify.com/show/4FSiemtvZrWesGtO2MqTZ4?si=d389c8dee8fa4026 Apple: https://podcasts.apple.com/us/podcast/know-thyself/id1633725927     André Duqum Instagram: https://www.instagram.com/andreduqum/   Meraki Media https://merakimedia.com https://www.instagram.com/merakimedia/

On this episode our special guest is focused on shaping the future of food by training and mentoring the next generation of food industry innovators. He is Jonathan Deutsch, PhD, CHE, CRC, is professor in the Departments of Food and Hospitality Management and Nutrition Sciences at Drexel University and a certified hospitality educator. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the PhD concentration in food studies at the CUNY Graduate Center and School of Public Health. At Drexel, he is the founding director of the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion and access. He was the James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators and was named a Food Waste Warrior by Foodtank. He is the author or editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City (with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education. He earned his PhD in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is a proud alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including food product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba. To learn more about Drexel Food Lab>> https://drexel.edu/cnhp/research/centers/Drexel-Food-Lab/ Sponsor This episode was made possible by FoodNiche-ED - A gamified platform that empowers teachers to introduce nutrition education in the classroom. You can learn more here >>foodniche-ed.com | LinkedIn >> https://www.linkedin.com/company/foodniche-education/

Since watching a scary movie can be so stressful and even unpleasant – why do people do it? This episode begins with a discussion on why people watch them and the benefits of doing so. http://www.sciencedaily.com/releases/2007/07/070725152040.htm We all make food choices every day. And a lot of things influence those choices which can make it difficult to eat a healthy diet.  To help understand how to make better food choices and resist those negative influences is Marion Nestle, PhD. Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, and she has researched and written several books about food, nutrition and the politics of food – including Unsavory Truth: How Food Companies Skew the Science of What We Eat (https://amzn.to/2EUTGbm) She also has a rather simple way to lose weight you likely want to hear.  Millions of us sit at a computer almost all day – and nothing could be worse! When we slouch and strain our neck and do all the other things we do, it cause all sorts of physical problems. Plus, when you spend a lot of time looking down at your phone, that's not helping either. Joining me to give some expert advice on what to do about this is Erik Peper. He is a professor of Holistic Health at San Francisco State University and co-author of the book Tech Stress: How Technology is Hijacking Our Lives, Strategies for Coping, and Pragmatic Ergonomics (https://amzn.to/2QEyZCS). What makes it more likely that you get pulled over by the police? Yes, speeding is the obvious reason but you can also get pulled over because of your position in relation to the other cars as well as other factors. Listen to hear some advice on how to improve your chances of not getting pulled over by the cops. Source: Interview with Eric Peters of https://www.ericpetersautos.com/ PLEASE SUPPORT OUR SPONSORS! With Bambee, get access to your own dedicated HR Manager starting at just $99 per month! Go to https://Bambee.com RIGHT NOW and type in Something You Should Know under PODCASTwhen you sign up - it'll really help the show! Start hiring NOW with a $75 Sponsored Job Credit to upgrade your job post at https://Indeed.com/SOMETHING  Offer good for a limited time. Redeem your rewards for cash in any amount, at any time, with Discover Card! Learn more at https://Discover.com/RedeemRewards https://www.geico.com Bundle your policies and save! It's Geico easy! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Marion Nestle (@marionnestle) is the Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, and the author of Food Politics, Soda Politics, and Unsavory Truth: How Food Companies Skew the Science of What We Eat. What We Discuss with Marion Nestle: How food companies pay for research studies that distort science in their favor — at the expense of even the most health-conscious consumers among us. Why it's important to remember that food companies are businesses geared toward making money for their stockholders -- not service agencies operating in the public's best interests. Food companies band together to lobby Congress for laws that allow biased, industry-funded "research" to influence consumer habits with deceptive marketing language. When Marion tracked 168 food company-funded studies, she discovered that 156 concluded with results favorable to the sponsors' interests, and only 12 ended up with unfavorable results. The many ways food marketers mislead consumers and how to protect yourself and your family from this never-ending barrage of deception. And much more... Full show notes and resources can be found here: jordanharbinger.com/713 Sign up for Six-Minute Networking -- our free networking and relationship development mini course -- at jordanharbinger.com/course! Miss the show we did with Dennis Carroll, the former USAID director for pandemic influenza and emerging threats? Catch up with episode 320: Dennis Carroll | Planning an End to the Pandemic Era here! Like this show? Please leave us a review here -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!