Podcasts about Foodways

Since I spend a ridiculous amount of time reflecting on the character of regional identity, as an intellectual obsession, but also think a lot about food, as a personal obsession, it is no surprise that these two preoccupations intersect and cross-pollinate. Foodways feature powerfully in the self-identification of cultural and regional identity. Recently, for instance, I talked about how German-Russians in South Dakota have deployed chislic as a cultural icon.

For more than 10 years, Lisa Morehouse traveled to every county in the state, finding stories about food, agriculture, and the people that make both possible. Now, for the 58th county, and the last story in the series–she's taking us back to Santa Clara County where she grew up, to a restaurant called Chef Chu's.When the restaurant opened in 1970, it was just a small family business. And the area around it was a pretty sleepy suburb. Now Chef Chu's is at the heart of Silicon Valley. Listen to all 58 episodes of California Foodways here!

On a corner in Richmond, California, there's a business that has celebrated the city's Black history and Southern roots for 30 years: CJ's BBQ & Fish. Born and raised in Richmond, with a family that came from Arkansas to work in the shipyards, Charles Evans is at the center of it all. KALW's Senior Editor Lisa Morehouse brings us the story. 

Look in your fridge right now: maybe you have apples, lettuce, some herbs? As Californians, we have a sense of where those foods are grown. But produce, it takes a journey to get from farms to our homes. It goes through many places, and is cared for by many, many people.For her series, California Foodways, KALW's Senior Editor Lisa Morehouse got up in the middle of the night, to meet a bunch of those people who keep the Oakland Produce Market humming.

Californians have made whiskey since the Gold Rush when they served miners and then loggers. Craft bourbon has been taking off in the last couple decades -- with as many as 150 distilleries in the state. For her series California Foodways, KALW's Lisa Morehouse visited a distillery's new home in the North Bay that's producing whiskey at a location where people used to make something really different: massive objects that changed the course of world events. 

Grange halls have been around for more than 150 years — the Grange began as a fraternal organization for farmers. Many rural towns still rely on Grange halls as community centers. In the Anderson Valley, many people credit this place for bringing together groups of people that were once really divided.

As Thanksgiving approaches, many Americans are gathering to reflect on gratitude, family—and of course—food. It's the time of year when we may think about the so-called "First Thanksgiving" and imagine scenes of Pilgrims and Native peoples gathering in Massachusetts to share in the bounty of their fall harvests. But how much do we really know about the food systems and agricultural knowledge of Indigenous peoples of North America? In what ways were the Wampanoag people able to contribute to this harvest celebration—and what have we gotten wrong about their story? Michael Wise, Associate Professor of History at the University of North Texas and author of Native Foods: Agriculture, Indigeneity, and Settler Colonialism in American History, joins us to challenge four persistent myths about Indigenous food practices. Discover how Native communities shaped and stewarded the land and its agriculture long before European colonists arrived—and why this history matters more than we might think. Michael's Website | Book |Show Notes: https://www.benfranklinsworld.com/426 EPISODE OUTLINE00:00:00  Introduction00:01:10  Episode Introduction00:03:43 Guest Introduction00:04:30 Myths about Indigenous Agriculture00:11:29  Indigenous and European Gender Roles00:15:56 Wampanoag Agriculture00:17:29 Wampanoag Corn Cultivation00:25:59 Wampanoag Cuisine00:27:52 Indigenous Disspossession in New England00:32:58 Cherokee Agriculture00:37:13 The Cherokee Hunter Myth00:40:53 The Origin of the Myths about Native American Agriculture00:45:40 Future Projects00:47:13 Closing Thoughts & Resources RECOMMENDED NEXT EPISODES

The California Zephyr is an iconic trainline between the Bay Area and Colorado. Today, the railroad's surprising impact on food and civil rights in the state. All aboard for an episode of California Foodways.

Dave talks to a true multi-hyphenate, the political adviser, author, and, of course, chef Sam Kass. They talk about how he found his way into cooking for the Obama family at the White House (7:05), the dangers of our current food consumption (21:45), and what changes consumers and our government can, and have to, make to keep our favorite foods and food systems alive. After the interview, Dave answers an Ask Dave on homemade condiments (1:02:30) before finishing Part 2 of his ramen cooking, creating the broths and tares, and bringing it all together with the noodles from the cooking segment in Ruby Tandoh's episode (1:08:12). He serves his completed, and delicious, ramen to some special guests. Get your copy of Sam's book 'The Last Supper': https://bookshop.org/p/books/the-last-supper-how-to-overcome-the-future-food-crisis-sam-kass/7c6d969635265644. Learn more about Acre Venture Partners: https://acre.vc/. Learn more about Avec: https://www.avecrestaurant.com/. Learn more about Michelle Obama's Let's Move campaign: https://letsmove.obamawhitehouse.archives.gov/. Learn more about SHIA: https://shiarestaurant.org/?. Learn more about Blue Hill at Stone Barns: https://www.bluehillfarm.com/. Learn more about Inari: https://inari.com/. Learn more about Asahikawa Ramen Aoba: https://www5b.biglobe.ne.jp/~aoba1948/. Learn more about Benton's: https://www.bentonscountryham.com/. Learn more about Mugaritz: https://www.mugaritz.com/en/. Learn more about Café Boulud: https://cafeboulud.com/nyc/. Learn more about Pizzeria Bianco: https://www.pizzeriabianco.com/. Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Try Claude for free today at Claude.ai/DaveChang. Host: Dave Chang Guest: Sam Kass Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

The California Report just turned 30! On November 4, we're throwing a party to celebrate, at KQED in San Francisco, with special guests whose stories we've featured on our show. This week we're reprising two of those stories. ⁠How Experimental Composer and Performer Kishi Bashi Brings New Ideas to Life⁠⁠ Kishi Bashi has been releasing music for over a decade. The Santa Cruz-based musician and composer defies genre, and it's hard even for his fans to describe his work – yet they feel deeply connected to his music. For our series on California Composers, we sent reporter Lusen Mendel to one of his shows in San Francisco to see if they could figure it out. ⁠This Stockton Park Is a Weekend Haven for Hmong and Cambodian Bites⁠ On the northern end of Stockton, you'll find Angel Cruz Park. Most weekends it's lined with food vendors, many of them Hmong and Cambodian immigrants. For more than 30 years, this has been a destination for made-to-order dishes, where locals argue over who has the best beef sticks or papaya salad. For her series California Foodways, Lisa Morehouse spent a day at the park, learning about the people behind the food. Learn more about your ad choices. Visit megaphone.fm/adchoices

“Wild rice camp started a long time ago. It actually started thousands of years ago, with our ancestors having a real-time lifeway.”We have a jam-packed show for you today featuring traditional foodways from the original inhabitants of this land, foods from lands far away–Anatolia and Mongolia, as well as right here in our own back yard. Wild rice harvested in a canoe, sumac by the side of the road, and for dessert? Pawpaw ice cream.

“Wild rice camp started a long time ago. It actually started thousands of years ago, with our ancestors having a real-time lifeway.”We have a jam-packed show for you today featuring traditional foodways from the original inhabitants of this land, foods from lands far away–Anatolia and Mongolia, as well as right here in our own back yard. Wild rice harvested in a canoe, sumac by the side of the road, and for dessert? Pawpaw ice cream.

Teresa Mares is an Associate Professor of Anthropology at the University of Vermont and Affiliated Faculty in Food Systems. Her research and teaching examines food labor, food movements, and immigration from Latin America to the US. Dr. Mares has years of experience collaborating with activists in food and labor justice movements. Her first book Life on the Other Border: Farmworkers and Food Justice in Vermont was published by University of California Press (2019). She has also published widely in journals like Agriculture and Human Values, Food and Foodways, and the Journal of Agriculture, Food Systems, and Community Development. She earned a Ph.D. in Anthropology with a Graduate Certificate in Women Studies from the University of Washington. She lives in Charlotte, Vermont with her partner, daughter, and two pups.

In today's episode, Claire is joined by Baylor faculty member and GPD Deirdre Fulton. She is a zooarchaeologist that specializes in animal bones in the Southern Levant. Her excavations in Ashkelon, Tel Shimron and as part of the Jezreel Valley Regional Project help inform questions related to diet, sacrifice, and economy. Learn more about this branch of study and how “man's best friend” shows up in ancient Near Eastern archaeology.Deirdre Fulton joined the Department of Religion at BaylorUniversity in the fall semester 2013. Her area of research focuses on the Persian Period, specifically the books of Chronicles, Ezra, and Nehemiah. Fulton is also interested in zooarchaeological related research, connecting text and artifact. She is involved in several ongoing excavations in Israel, including the Leon Levy Ashkelon Excavations, Tel Shimron Excavations, and also the Jezreel Valley Regional Project. Her interest in archaeology helps inform questions related to diet, sacrifice, and economy.Deirdre is a member of the Steering committees on Literature and History of the Persian period for the Society of Biblical Literature and the Feasting and Foodways for the American Schools of Oriental Research. She is also a member of the Catholic Biblical Association and American Institute ofArchaeology. 

My guests today are archaeologists Chris Wakefield and Rachel Ballentyne both from the Cambridge Archaeological Unit at Cambridge University and they are here to tell me about an absolutely amazing site close to Peterborough that tell us a huge amount about daily life in a late Bronze Age settlement. Prepare to have your minds blown!We talk about the unique circumstances of how and why the site is so well preserved, kitchen clutter, animal husbandry, querns, frumenty, pike sushi, and whether the English's love of mustard goes back 3 millennia – among many other thingsThose listening to the secret podcast: you get 20 minutes of bonus material that includes the importance of foraging, the evidence for fermentation, Bronze Age recipes, the uses of the whole cereal plant and more!To view images of the site and the finds, go to the accompanying post on Neil's blog.Follow Cambridge Archaeological Unit on Social MediaFacebook: @cambridgearchaeologicalunitBlueSky: @cambridgearch.bsky.socialInstagram: @cambridgearchaeologicalunitFollow Cambridge University Department of Archaeology on Social Media:Facebook: @archaeologycambridgeBlueSky: @cam-archaeology.bsky.socialInstagram: @ cambridge_archaeologyRemember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today's episodeThe Must Farm websiteThe Peterborough Archaeology page about the Must Farm siteNeil's medieval frumenty recipeNeil's blogs and YouTube channel:‘British Food: a History' The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar

Jez Vedua-Cardenas currently resides in Southeast Michigan, where she was born and raised. Jez is a Registered Dietitian (RD) and an International Board Certified Lactation Consultant (IBCLC), and works with WIC (a supplemental nutrition program of the USDA for Women, Infants, and Children.) Through her work, Jez realized there was a knowledge gap among many health and wellness professionals working with immigrant communities. Drawing on her own experiences growing up as a Filipino-American, and surveying the experiences of others–mothers in particular–she created educational materials for nutrition professionals that highlight traditional Filipino foodways. She emphasizes the connections between food, identity, and what it means to nurture and show love, and examines how assimilation pressures and modern food practices can impact eating patterns and health issues.

You know we love a good food-and-art crossover around here. (You may recall our conversation with Malaika Hollist of Arts Axis Florida.)So when we heard that Miami-based multidisciplinary artist Chris Friday had a food-related exhibition at the Sarasota Art Museum of Ringling College of Art and Design, we wanted to learn more. (Not to mention, June is National Soul Food Month!)Where We Never Grow Old is Friday's first solo museum exhibition. It depicts literal and metaphorical safe havens traditionally cherished by the African-American community. Large-scale charcoal drawings are embellished with life-sized ceramic sculptures of food—soul food favorites like mac and cheese, candied yams, deviled eggs—finished in gold. Friday (that's what the cool kids call her) spoke with Dalia about how making ceramic food isn't so different from cooking, and about how the exhibition reflects her identity as a Black American woman. Where We Never Grow Old is on exhibit at the Sarasota Art Museum through Aug. 10, 2025.Related episodes:Malaika Hollist of Arts Axis Florida on West African Food, Imposter Syndrome and MoreThe City of Tampa Needs Your Recipes for its Soulwalk Community CookbookFrom the Big House to the White House: Dr. Martha Bireda on Foodways of the Enslaved

You know we love a good food-and-art crossover around here. (You may recall our conversation with Malaika Hollist of Arts Axis Florida.)So when we heard that Miami-based multidisciplinary artist Chris Friday had a food-related exhibition at the Sarasota Art Museum of Ringling College of Art and Design, we wanted to learn more. (Not to mention, June is National Soul Food Month!)Where We Never Grow Old is Friday's first solo museum exhibition. It depicts literal and metaphorical safe havens traditionally cherished by the African-American community. Large-scale charcoal drawings are embellished with life-sized ceramic sculptures of food—soul food favorites like mac and cheese, candied yams, deviled eggs—finished in gold. Friday (that's what the cool kids call her) spoke with Dalia about how making ceramic food isn't so different from cooking, and about how the exhibition reflects her identity as a Black American woman. Where We Never Grow Old is on exhibit at the Sarasota Art Museum through Aug. 10, 2025.Related episodes:Malaika Hollist of Arts Axis Florida on West African Food, Imposter Syndrome and MoreThe City of Tampa Needs Your Recipes for its Soulwalk Community CookbookFrom the Big House to the White House: Dr. Martha Bireda on Foodways of the Enslaved

On Food Talk with Dani Nierenberg, Dani speaks with Andy Jarvis, Director for the Future of Food at the Bezos Earth Fund. They discuss the kind of solutions emerging in response to today's crises, the need to re-orient existing money to drive food and agriculture systems transformation, and Jarvis' faith in human ingenuity. Plus, hear about author and nutritionist Marion Nestle's on the Make America Healthy Again movement, the steps that one chef is taking to strengthen Indigenous foodways, and the growing uncertainty about the future of USDA and the agricultural communities they serve. 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.

In this episode, we explore the rich tapestry of Black foodways with Josmine Evans, founder of Indigo Culinary & Co. As a cultural preservationist, chef, and storyteller, Josmine is on a mission to honor the culinary traditions of the African diaspora—one spice blend, one dish, and one story at a time. She shares how her travels across the African Atlantic have deepened her understanding of ancestral foodways and how her work with The Joy Project is helping to reclaim and celebrate these legacies. From preserving Black culinary traditions to using food as a form of resistance, Josmine invites us into a powerful conversation about seasoning, storytelling, and the liberation found at the table.

We are kicking off a limited series of episodes about Canadian food culture. Much like Midwestern foodways, Canada's food landscape offers much more than meets the eye…much more than maple! Get an introduction to Canadian foodways with guests David Szanto, a freelance academic in food studies, and Kesia Kvill, an independent food historian focused on Canadian Foodways. Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Did you know that Chef Sean Sherman's James Beard award-winning restaurant, Owamni, in Minneapolis, MN features decolonized foods? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her conversation with Sean Sherman, a.k.a. the “Sioux Chef.” Chef Sherman discusses the meaning of colonization and describes his mission to develop and promote Indigenous foodways throughout North America.Related Websites: https://seansherman.com/ www.natifs.org https://www.youtube.com/watch?v=4OoJeZqmh8E

Today, we're diving into our waterways. Up first, Scuba divers play a surprising role in farming. Then, a forensic diver who recovers evidence from the Bay.

No one needs to explain the spiritual aspect of cooking to Louisianans. For generations, the thoughtful preparation and service of food has been our way of loving people and building community. This week, we take a look at folks all around the world who also take a spiritual and community-based approach to food. First, we hear from author Jody Eddy, who spent two years visiting monasteries, temples, and other spiritual communities everywhere from Minnesota to Morocco, discovering the rich culinary rituals of each group. She compiled her experiences in Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces, a fascinating cookbook full of traditional recipes and the stories of their spiritual roots. Then, we explore one of the South's favorite backyard crops that's almost a religious icon in Louisiana – the mirliton. Planted ritually and used in religious ceremonies in Mesoamerica, mirliton has been traditionally planted on Christmas Eve and harvested in August – making regular appearances on Louisiana holiday tables. Our mirlitons drowned in Hurricane Katrina and were saved from extinction thanks to the efforts of Dr. Lance Hill. We get an update from the good doctor and learn how mirliton lovers from across the globe have connected through his website, Mirliton.org, resulting in the world's largest collection of mirliton recipes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

No one needs to explain the spiritual aspect of cooking to Louisianans. For generations, the thoughtful preparation and service of food has been our way of loving people and building community. This week, we take a look at folks all around the world who also take a spiritual and community-based approach to food. First, we hear from author Jody Eddy, who spent two years visiting monasteries, temples, and other spiritual communities everywhere from Minnesota to Morocco, discovering the rich culinary rituals of each group. She compiled her experiences in Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces, a fascinating cookbook full of traditional recipes and the stories of their spiritual roots. Then, we explore one of the South's favorite backyard crops that's almost a religious icon in Louisiana – the mirliton. Planted ritually and used in religious ceremonies in Mesoamerica, mirliton has been traditionally planted on Christmas Eve and harvested in August – making regular appearances on Louisiana holiday tables. Our mirlitons drowned in Hurricane Katrina and were saved from extinction thanks to the efforts of Dr. Lance Hill. We get an update from the good doctor and learn how mirliton lovers from across the globe have connected through his website, Mirliton.org, resulting in the world's largest collection of mirliton recipes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Reporter Jessica Roy delivers the bad news about those plastic kitchen utensils. Anne Byrn composes an exhaustive guide on Southern baking. Chef Ashleigh Shanti goes beyond cast iron fried chicken and cornbread in exploring Black influences on Southern foodways. Local cooking instructor and food writer Sonoko Sakai explains the deep meaning of "Japanese in style" cuisine. Celia Sack of Omnivore Books reveals her favorite cookbooks of the year for everyone on your list.

Oftentimes, when we think about plant-human relationships, we're thinking about our contemporary lives and how plants factor into it – be it North American plant-based diets or what we're growing in our apartments. But our relationship with plants goes back for millennia, and accessing this historical and prehistoric knowledge is a glimpse into what life looked like for ancient humans. My guest this week is Dr. Shalen Prado, who is here to explore what we know about plant-based eating during the medieval period of Scotland. Shalen is a settler-archaeologist living in Saskatoon and originally from the East Coast (Mi'kma'ki or Prince Edward Island). She researches ancient human-plant relationships and foodways. Shalen currently works as a Living Skies Postdoctoral Fellow at the University of Saskatchewan and collaborates with the Bridge To Land Water Sky Living Lab. In today's episode, Shalen shares some of her research on the elusive Picts of Scotland and how she uses phytoliths and ceramic sherds to uncover what plant-based eating looked like for this group of people during the medieval period of Great Britain. Learn More from Shalen: Instagram: @spradoplants Recent open-access article: https://doi.org/10.1016/j.jasrep.2024.104695 Microbotanical research database: macmicrobot.omeka.net

In this episode of Voices from the Field, NCAT Local Food Systems Specialists Maura Henn and Molly Kirkham talk with Indigenous Food Sovereignty Consultant Cheyenne Robinson about their project, “Understanding Through Listening: Connecting with Native Food Ways in Montana.”The project focused on holding listening sessions in Native American communities in Montana, primarily on Indian reservations, to learn if community members would be interested in developing an Indigenous Harvest of the Month program. Harvest of the Month is a farm-to-school educational framework designed to promote locally grown food in Montana schools and communities.Maura, Molly, and Cheyenne talk about what they learned conducting the sessions, the process of developing the listening-session framework, and what their next steps will be. Related ATTRA Resources:• Farm to SchoolProject Partners:• Grow Montana• Montana Cooperative Development Center Distribution Study – Challenges and Opportunities for Grocers in Rural and Tribal Communities• No Kid Hungry• Montana Partnership to End Childhood HungerOther Resources:• Understanding Through Listening• Harvest of the Month• Montana Harvest of the Month• Menominee Harvest of the Moon• Nebraska Harvest of the Month Indigenous Foods and Training• National Farm to School NetworkContact Maura Henn at maurah@ncat.orgPlease complete a brief survey to let us know your thoughts about the content of this podcast.You can get in touch with NCAT/ATTRA specialists and find access to our trusted, practical sustainable-agriculture publications, webinars, videos, and other resources at ATTRA.NCAT.ORG.

From the archives: In my conversation with Lisa Mase, we talk about her journey of working with healing plants and ancestral foodways, indigenous wisdom, spirit and intention both in her healing journey and in supporting others. Lisa is in service to the plants and herbs that have provided healing during many health journeys. For 15 years, Lisa has been in private practice as a nutritionist, herbalist, coach, and food sovereignty activist.Connect with AbigailMedicine Within AcademyHeart Space FB GroupSacred + Unleashed MembershipConnect with LisaIG @harmonized.living FB @harmonizedlife YouTube @harmonizedlivingharmonized-living.com

On today's episode, Jessica talks with Dr. Jacelle Ramon-Sauberan (Tohono O'odham Nation Education Development Liaison at Kitt Peak National Observatory; Tohono O'odham from Wa:k Ceksan [the San Xavier District]) about her work fostering relationships between the Tohono O'odham Nation and Kitt Peak National Observatory through tours for Tribal Departments, programs, and schools, serving as a point of contact for tribal members and the Nation as a whole, sharing Tohono O'odham history and culture with general public visitors, and continuing to build on the promises made during the original agreements to lease the land from the Tohono O'odham Nation. Additionally, Dr. Ramon-Sauberan (or Dr. J.) works with the larger Astronomy community on how to be a good neighbor to Indigenous communities. Throughout Dr. J's career, her focus has always been on providing resources and serving Indigenous communities, from journalism that focused on Indigenous people making a difference in the world to developing her dissertation that centered community voices as a resource on land and water rights in Wa:k Ceksan (the San Xavier District).Transcripts For rough transcripts of this episode go to https://www.archpodnet.com/heritagevoices/90Links Heritage Voices on the APN Kitt peak article Kitt Peak National Observatory Kitt Peak National Observatory Hosts Open Night for the Tohono O'odham Nation (article) Tohono O'odham Community College Mission Garden Friends of Saguaro National Park Arizona Humanities speakers group Arizona Humanities Lecture (Video), “Caretakers of the Land: A Story of Farming and Community in San Xavier with Jacelle Ramon-Sauberan” Arizona Humanities Lecture (Video), “Food Sovereignty in the Desert: Reclaiming Traditional O'odham Foodways with Dr. Jacelle Ramon-Sauberan” NOIRLabAstro Lecture (Video), “Information On The Tohono O'odham History And Culture” San Xavier Cooperative Farm Tohono O'odham Young Voices Podcast EpisodeContact JessicaJessica@livingheritageanthropology.org@livingheritageA@LivingHeritageResearchCouncilArchPodNet APN Website: https://www.archpodnet.com APN on Facebook: https://www.facebook.com/archpodnet APN on Twitter: https://www.twitter.com/archpodnet APN on Instagram: https://www.instagram.com/archpodnet Tee Public StoreAffiliates Motion

On today's episode, Jessica talks with Dr. Jacelle Ramon-Sauberan (Tohono O'odham Nation Education Development Liaison at Kitt Peak National Observatory; Tohono O'odham from Wa:k Ceksan [the San Xavier District]) about her work fostering relationships between the Tohono O'odham Nation and Kitt Peak National Observatory through tours for Tribal Departments, programs, and schools, serving as a point of contact for tribal members and the Nation as a whole, sharing Tohono O'odham history and culture with general public visitors, and continuing to build on the promises made during the original agreements to lease the land from the Tohono O'odham Nation. Additionally, Dr. Ramon-Sauberan (or Dr. J.) works with the larger Astronomy community on how to be a good neighbor to Indigenous communities. Throughout Dr. J's career, her focus has always been on providing resources and serving Indigenous communities, from journalism that focused on Indigenous people making a difference in the world to developing her dissertation that centered community voices as a resource on land and water rights in Wa:k Ceksan (the San Xavier District).Transcripts For rough transcripts of this episode go to https://www.archpodnet.com/heritagevoices/90Links Heritage Voices on the APN Kitt peak article Kitt Peak National Observatory Kitt Peak National Observatory Hosts Open Night for the Tohono O'odham Nation (article) Tohono O'odham Community College Mission Garden Friends of Saguaro National Park Arizona Humanities speakers group Arizona Humanities Lecture (Video), “Caretakers of the Land: A Story of Farming and Community in San Xavier with Jacelle Ramon-Sauberan” Arizona Humanities Lecture (Video), “Food Sovereignty in the Desert: Reclaiming Traditional O'odham Foodways with Dr. Jacelle Ramon-Sauberan” NOIRLabAstro Lecture (Video), “Information On The Tohono O'odham History And Culture” San Xavier Cooperative Farm Tohono O'odham Young Voices Podcast EpisodeContact JessicaJessica@livingheritageanthropology.org@livingheritageA@LivingHeritageResearchCouncilArchPodNet APN Website: https://www.archpodnet.com APN on Facebook: https://www.facebook.com/archpodnet APN on Twitter: https://www.twitter.com/archpodnet APN on Instagram: https://www.instagram.com/archpodnet Tee Public StoreAffiliates Motion

Picture this: a serene waterfall cascading over rocks, a herd of buffalo roaming freely, and the profound beauty settling in the simple acts of giving without expectation. That's where Harmony begins our journey in this conversation, using these powerful symbols to set the stage for a deep exploration of connection, identity, and reciprocity. Join our online community here to discuss this episode with us and so much more!Harmony Cronin, our animalistic friend, shares her profound insights on death, gifts, and the metamorphosis of life reincarnate that bestows upon us Earth's gift of animacy.We explore how the internet can bridge geographical gaps while also destroying the very essence of life. We navigate the knots of virtual communication, the discomfort of seeing oneself on screen, and the surprisingly beautiful connections forged through something as simple as a cold email.As we venture further, we tackle the intricate dance of personal identity in the digital age. The anxiety of condensing multifaceted lives into bios, the disconnection it reveals, and the ancient wisdom that we've strayed from. We confront the societal expectations that force us into boxes, contrasting them with more holistic, kincentric views of identity. We also discuss how courses like Sacred Ecoliteracy can help us break free from these constraints and reconnect with our surroundings in a meaningful way.Our conversation takes a profound turn as we reconnect with animals and nature, emphasizing respect, humility, and the deep-seated animism within us. We contemplate our perpetual indebtedness (a gift of debt) to the natural world, the philosophical recognition of animism. The episode wraps up with reflections on simplicity, ancestral wisdom, and cultivating a responsible, appreciative way of living in harmony with all life. From the Buffalo Bridge project and cross-cultural connections to the importance of recreating ceremonies and honoring lost cultural legacies, this episode is a heartfelt invitation to embrace interconnectedness in every aspect of our lives.Key takeaways:The concept of animism challenges the dominant worldview that separates humans from the rest of the natural world.Embracing animism can be a transformative experience that deepens our connection to earth: we are in and of her circle. The death process is metamorphosis. Reconciling with the death that feeds us is essential for the true integration of life.Acknowledging and caring for all beings, including animals and plants, is crucial for a sustainable and inclusive way of living.Dismantling colonial mindsets is crucial for developing a more holistic and reciprocal relationship with the natural world.Participating in sacred and ceremonial practices and living in alignment with one's purpose brings a sense of wholeness and wellness.Harmony Cronin is an Animistic Apocalyptic Viking Warrior princess dedicated to keeping Ancestral Traditions alive.  Shes a bit of an Elven Madmax biker butcher mystic and a believer in the Church of Roadkill. She's an industrial age Magpie inspired Scavenger, a huntress who believes in taking care of the animals first and foremost, a recovering urban activist, and aspires to be a Mountain Peasant. She is a founding member of the Buffalo Bridge Project, hosts a Women's Hunting Camp, and now runs a small folk school in Western Washington called Gathering Ways. She writes on Substack at The Raven's Cottage.Buy my latest book, Stagtine, HERE.

Deborah Freeman is the creator of Setting the Table, a multi-award winning podcast exploring Black foodways and culinary history that in 2023 was honored by the International Association of Culinary Professionals as “Podcast of the Year.” She's also a colleague in the food writing world, with contributions including to Eater, Condé Nast Traveler, and Garden and Gun, and is the food editor for Richmond's Style Weekly. We sat down via Zoom to talk about her most recent project, Finding Edna Lewis, a new docuseries for Virginia Public Media that explores the life of the Black female trailblazer who was a celebrated chef and author. As a proud Virginia native, Deb champions Virginia foodways and the power of personal history as a through line in food that can teach us about ourselves and connect us to our ancestors. It's something that Edna Lewis' work illustrates and the kind of work Deb is doing in the world, too; therefore, here's another Southern Fork sustenance conversation, diving deep into the foundational “why” when it comes to the power of food.

Episode Highlights With Non-Toxic DadHow to navigate the balance between educating our kids/keeping them safe and respecting their agencyAddressing our own patterns of control and respecting our children as they grow upFree or inexpensive habits we can adopt in our family culture that benefit our whole familyHow gardening is helpful in many ways beyond just growing foodWays to model love and forgivenessHow to nurture creative problem-solving in kidsCreating more peace, grace, ease, and joy in our familiesThe importance of building community within our families and around usResources We MentionNon-Toxic Dad - websiteNon-Toxic Dad - InstagramCytoDetox

Giving shine to the food of the African DiasporaDemetrius Brown's menus touch on migration, slavery, colonization, and being a Black person on this planet“French food is overrated.” Chef Max sits with Demetrius Brown at Bread & ButterflyServing breakfast, lunch, and dinner at bread-and-butterfly.comPlated with tweezers at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

“As I started to think more about theories around  food, and it's a thing that we do every day without fail, and it really shapes the way that we interact with one another, it shapes the way we interact with our environments, the ways that we create networks of relationships–being able to name it has given it a power to be able to use it to tap into ways to think about social relationships in the present and propose alternatives.”This week we're devoting the full show to my conversation with Dr. Kaitlyn Alcantara an anthropological bioarcheologist, at Indiana University-Bloomington, who studies foodways as tools of empowerment. 

Iñupiaq and Yup'ik writer Laureli Ivanoff illuminating Alaska Native foodways is recognized with a 2024 James Beard Media Award. Dakota gardener Teresa Peterson's new book, Perennial Ceremony: Lessons and Gifts from a Dakota Garden, is a tour through the seasons and a story about how gardening, and resulting recipes, affect everyday life, family, healing, and wellness. And a pilot program by the U.S. Bureau of Indian Education at a New Mexico high school puts agriculture into the curriculum. That's all on The Menu on Native America Calling, a special feature hosted and produced by Andi Murphy. GUESTS Teresa Peterson (Sisseton Wahpeton Dakota and citizen of the Upper Sioux Community), author and gardener Laureli Ivanoff (Yup'ik and Iñupiaq, member of the Native Village Uŋalaqłiq), writer and advocate Toni Stanger-McLaughlin (Colville Confederated Tribes), CEO of the Native American Agriculture Fund

Earlier this season, we heard from Adrian Miller. Nicknamed the Soul Food Scholar, the Denver-based researcher has written several books on African-American culinary traditions, including Black Smoke: African Americans and the United States of Barbecue and The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, won the 2014 James Beard Foundation Book Award for Reference and Scholarship. He also appears in the acclaimed Netflix docuseries High on the Hog: How African American Cuisine Transformed America.Adrian visited Florida in February to headline the Tampa Bay Collard Green Festival. The evening before the main event, he spoke at Collards After Dark at The Cuban Club in Tampa's Ybor City neighborhood. In a conversation on stage with Dalia, Adrian shared tales from the latest topic to catch his interest—beverage preferences of U.S. presidents. We're sharing that conversation here with you on the pod.Adrian delves into which presidents made their own wine, which abstained and who drank confiscated booze during Prohibition. He also explores how wine is selected for White House state dinners, which first lady favored daiquiris and why all of this matters.Related episodes:Soul Food Scholar Adrian Miller Will Headline the Tampa Bay Collard Green FestivalToni Tipton-Martin Celebrates African-American Chefs in ‘Jubilee'Gabrielle E.W. Carter & Dr. LaDonna Butler on Food as Rest & ResistanceDr. Fred Opie on the “Fascinating” African Roots of Florida FoodsFrom the Big House to the White House: Dr. Martha Bireda on Foodways of the Enslaved

Today we are speaking with Mariana Poo, the commercial director of Traspatio Maya and its counterpart Taller Maya, and Luciely Cahum Mejía, a beekeeper, vegetable producer and promoter from the Mayan community of Granada, Maxcanú, who also works with Traspatio Maya.Traspatio Maya, which is part of the larger Haciendas del Mundo Maya Foundation, is an organization based in Mexico's Yucatán that works with 32 rural indigenous communities and is dedicated to supporting the production of sustainable culinary products harvested in artisanal ways under fair conditions while rescuing ancestral Mayan techniques and improving global production practices. It's an incredible group that has really changed the gastronomic conversation in the Yucatán and you can see how these women are now driving the conversation around food in the region.I first heard of Traspatio Maya while I was in Merida last year. There was a panel that Mariana was a part of during the regional food festival Sabores de Yucatan, which was partnering with the Best Chef Awards. Everyone else on the panel was a chef, fairly famous ones, that were talking about their stories of working with rural and indigenous producers. At one point, Ferran Adrià, the famous chef of El Bulli and one of the most influential culinary figures in the world without question, who happened to be in the audience, asked to speak and was given the microphone. For the next 20 minutes he rambled on about technology and the future of the global food supply, mostly dismissing the work everyone on the stage was doing. The chefs on the stage just nodded, not wanting to debate this iconic figure, but Mariana pushed back. I was moved by it. In my mind it was like the statue of the Fearless Girl standing in front of the statue of the Charging Bull on Wall Street (note: I'm just referring to this instance. I've met Ferran Adrià prior to this and he seems like a decent guy). She stood up for herself and the women she works with, and she did it with love and respect. It was such a perfect example how to move a conversation forward. It's something I need to remind myself sometimes. You'll hear Mariana's response to what she was thinking during this, and also why what she was saying was important.Mariana also tells us about how important working with the restaurant community has been. She explains how Noma Mexico, Noma's 2017 pop-up in Tulum, allowed them to broaden their focus and how sending surplus produce to restaurants has been an important source of revenue.This is the first bilingual podcast we have had. Traspatio Maya always tries to include the women they work with in everything they do. I saw Luciely on stage with Jordi Roca at the Best Chef Awards, which you will hear about. In the interview you will hear some Spanish, though it is followed by an English translation so please be patient.Read more at New Worlder.

Hello!Season 5, has landed!Episode one, part one is out and it's all about the amazing, delicious and perhaps unique foods and farming methods of the Aztecs, and the other indigenous people of Mesoamerica, the area that roughly today covers the country of Mexico, itself a massive area with many unique ecological niches and diverse nature.The food and diet of Aztecs therefore can't be anything else but diverse, unique and adapted to the different climatic conditions of the area of modern Mexico City.So what do we know of their recipes, their dishes and their eating habits?Let's find out today and next week!LoveThe 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.

Sorry for missing last week...we had a few technical (and timing) difficulties...but, like BBN (and poltergeist) - WE'RE BACK!! In this episode, Neil and Will throw it back to their favorite Appalachian Food episode of all time, with the "King of Country Ham" - Allan Benton!  We also discuss the Appalachian Appetizer Final Four and who was crowned the 2024 Champion - definitely "one shining moment!"  No sleepers here, there were definitely some blue bloods in the mix!  Take a listen to find out which appetizer was crowned the fan favorite!  We also talked about a few upcoming App News items, check 'em out in the notes below!   Till next time remember to be - "Always Appalachian!"   Grandma Gatewood One Act Play: https://lorainpalace.com/emma-gatewood-are-you-out-of-your-bloomin-mind-sunday-may-19th-at-200-pm-15/  https://www.morningjournal.com/2024/04/08/nathan-perry-chapter-fundraiser-to-feature-one-act-play-on-emma-gatewood/  ARC Appalachian Leadership Institute (deadline for applications is June 1st!!) - www.arc.gov/academies-and-institutes/leadership/  ARC Appalachian Entrepreneurship Academy - https://www.arc.gov/academies-and-institutes/aea/  ARC Appalachian STEM Academy - https://www.arc.gov/academies-and-institutes/stem/ 

“After the peace, whenever that comes, we will have land that will have to stay out of production for years because it is so heavily mined or full of cluster bomblets.” This week on the show we talk with geographer Elizabeth Cullen Dunn about the current food landscape in Ukraine. We discuss what the future may hold for farmers and food producers in the region as the war with Russia drags on and as land policy shifts in Ukraine at the start of the new year.  We also talk about ice cream! We look at current shipping challenges in Ukraine, and the meaning of an ice cream cone in former Soviet Bloc countries

EP 115 | The following is a Year of Plenty Podcast Livestream recording about protein digestion tips when switching to a high-protein diet & more.Episode Overview:Trouble digesting high-protein foods? We share some tips on how you can improve protein digestion when switching to a high-protein dietTiramisu Chia Seed Pudding RecipeKeto Pizzagnia Recipe (very low carb)Book Club Segment: Overview of ancestral foodways from the book Ancestral Appetites by  Kristen J. Gremillion Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Podcasts on X:https://x.com/yearofplentypod/status/1762305219151704148?s=20Support the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube VLOG:https://www.youtube.com/@yearofplentypodcastDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT 

To kick off Season 2 of Read Appalachia, host Kendra Winchester talks to special guests Erica Abrams Locklear and Crystal Wilkinson.You can find the full show notes here.Things MentionedChefs MentionedJohn Fleer, RhubarbWilliam Dissen, The MarketplaceAshleigh Shanti, Good Hot FishSean Brock, AudreyTravis Milton, HickoryBooks MentionedGUEST INFOErica Abrams LocklearCrystal WilkinsonWebsite | Twitter | Instagram---Show Your Love for Read Appalachia! You can support Read Appalachia by heading over to our merch store, tipping us over on Ko-fi, or by sharing the podcast with a friend! For more ways to support the show, head over to our Support page. Follow Read Appalachia Facebook | Twitter | Instagram | TikTok ContactFor feedback or to just say “hi,” you can reach us at readappalachia[at]gmail.comMusic by Olexy from Pixabay

Hello!!!This week we are going back roughly 4000 years ago, in Anatolia, in what is today Turkey. A plateau, created by the forces of the tectonic plates pushing each other, bordering Syria, Iran, Iraq, Armenia or encompassing some of the current countries, the Hittites were an ancient civilization a powerhouse controlling much of the fertile land and trade.Avid collectors of foreign literature, they saved for our eyes, thousands of clay tablets with myths, legends, incantations and spells of cultures surrounding them, as well as their own history. Peace treaties with Egyptians and trade with the semi-mythical kingdom of the Achaeans or otherwise as we know them Mycenaean Greeks. and their disputre with Wilusa, or as we know it Troy.Join me to find out more about the people were myth and history collides with some fascinating insights!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.

This week, we're digging into the roots of soul food with Adrian Miller, better known as the Soul Food Scholar. After a career at the White House, the trained attorney set his sights on researching African-American culinary traditions.Adrian is the author of several books on the subject, including Black Smoke: African Americans and the United States of Barbecue and The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, won the 2014 James Beard Foundation Book Award for Reference and Scholarship. You might've seen him in the acclaimed Netflix docuseries High on the Hog: How African American Cuisine Transformed America.Adrian is based in Denver, Colorado, but he's coming to Florida in February to headline the Tampa Bay Collard Green Festival. The event takes place, fittingly, on Presidents Day weekend. On Friday, Feb. 16, Dalia will host the Collards After Dark event, where Adrian will give a talk about U.S. presidents' favorite beverages and cocktails. Then on Saturday, Feb. 17, Adrian will give a presentation about Black chefs in the White House.Gearing up for his appearance in Tampa Bay, Adrian chatted with Dalia about his journey from attorney to food writer, Black chefs in the White House and what mainstream media gets wrong about soul food.Related episodes:Toni Tipton-Martin Celebrates African-American Chefs in ‘Jubilee'Gabrielle E.W. Carter & Dr. LaDonna Butler on Food as Rest & ResistanceDr. Fred Opie on the “Fascinating” African Roots of Florida FoodsFrom the Big House to the White House: Dr. Martha Bireda on Foodways of the Enslaved

On the latest Regional Roundup, an audio portrait Bruni Mason who volunteers as a bell-ringer raising money for Moab Solutions. Plus, we hear about the Folsom Trail in Salt Lake City and the fight for OBGYN access in Jackson, WY. And later, an interview with two chefs about their new book using Native American ingredients.

The Supreme Court finally has its own ethics code for justices following a series of scandals – including a Texas billionaire showering gifts on Justice Clarence Thomas. Will this new code of conduct make a difference? Bison once ruled the Great Plains of North America before being hunted almost to extinction. We’ll hear about how […] The post Tracing the foodways of Black Seminoles appeared first on KUT & KUTX Studios -- Podcasts.

On "Food Talk with Dani Nierenberg," Dani speaks with Adrian Lipscombe, a chef, the Founder of the 40 Acres Project, and the Co-Founder of the Muloma Heritage Center. They discuss opportunities that allow chefs to reimagine what the hospitality sector can be, why food systems encompass so much more than the food we grow and consume, and the creation of an institution that is dedicated to research, archiving, education, and awareness raising around agriculture and Black foodways. 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.

This week I have Kara Mae Harris of the blog Old LIne Plate, where she's been exploring Maryland foodways since 2010. Last year, Kara released a book titled Old Line Plate, the same as her blog. It was a collection of some of her favorite posts throughout the years. But it's more as a historical document, than a straightforward cookbook. This October Kara's back with a new cookbook called Festive Maryland Recipes. For this book, Kara worked with a recipe developer to make sure the recipes were ones people could execute at home. Topics DiscussedMaryland cookbooksStuffed HamCrab cakesMaryland Fried chickenWhite potato pieCookbook writingReading and adapting old recipesSecret recipesKARA MAE HARRISOld Line PlateKara's InstagramKara's books Festive Maryland Recipes and Old Line PlateCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show