Podcasts about Foodways

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.

Hristina Petrovska, Food Systems Program Coordinator at Kalamazoo Valley Community College's Food Innovation Center details the two-day 2025 Foodways Symposium event.See omnystudio.com/listener for privacy information.

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.

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. 

“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

Exploring children's views on their diets in relation to culture, identity and tradition in their everyday lives. With Ellen Margrete Iveland Ersfjord, University of Agder, Norway

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

“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

An interview with my dad, for Christmas Eve. … More Interview with my Dad: Old Foodways and Lifeways

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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.

Welcome back to our third episode of a five-part miniseries exploring how a focus on local food builds relationships with people and the environment.  If you haven't followed this miniseries, you may want to go back and listen from episode 26, Localizing the Regional Food System.   In our last episode we explored the community food web, a local alternative to the globalized food system that centers our relationships with our communities and with the land.    In this episode, we look at some relationships that people have with their foodways and some of the impacts that are felt when these relationships are damaged.  Then we'll hear how some folks are restoring their communities' relationships with the land and with each other. At the end, we'll hear what Vermont Farmers Food Center is doing to help build back those community relationships in Rutland.   Steve Gorelick, Managing and Programs Director for Local Futures, believes that the globalized accumulation economy has isolated us from true community.  Steve says that before globalization, our agriculturally based communities were inherently more interconnected, and that this isolation has many serious effects.   Farmer and Vermont Farmers Food Center founder, Greg Cox, believes that global agribusiness' goal is yield, and that individual and community health has suffered in the wake of this approach.     Shane Rogers of Food Solutions New England, believes that social inequities have been exacerbated by an unaccountable global food system, and that communities are their own best experts for rebalancing the power dynamic that a globalized system creates.   Many communities that have been marginalized by the global yield-based economy are rebuilding their relationships with their foodways and creating more just systems while doing so.  We have explored many of these stories on Root Words over the past few years.   In episode 4, Sugaring in Vermont, Vermont Abenaki chef Jessee Lawyer describes his experience practicing traditional indigenous maple sugaring.  In episodes 10, 11, 15, and 16, We explore the Vermont Abenaki's quest for food sovereignty and preservation of their cultural food traditions, and hear from some allies in these efforts.     In episode 18 Taking Space, Vermont RELEAF Collective, I spoke with Olivia Pena, founder of Vermont RELEAF Collective, a network by Black Indigenous, & People of Color advancing Racial Equity in Land, Environment, Agriculture, & Foodways.  This Vermont BIPOC network amplifies and lifts marginalized voices, while building community and sharing opportunities around foodways and land stewardship.     If you haven't listened to our older episodes, they show some real depth to our communities' cultural and social practices around food, and they are worth a listen.   Instead of replaying a segment from one of these earlier episodes, I'd like to play a piece from an unaired interview I did with Rich Holshuh in October of 2021.  Rich is a citizen of the Elnu Abenaki Tribe, and working on the Atowi project that hopes to create balance with communities and with place.  Forced removal separated indigenous people from their land and foodways abruptly.  This and the cultural genocide that followed makes it very difficult for indigenous people to maintain their relationship with place and with their food system.  Rich's Atowi project is doing some really amazing work in partnership with the Brattleboro Retreat Farm and SuSu ComUNITY farm to address this reality.  Stay tuned for more on this work in future episodes of Root Words.   Many BIPOC organizations and networks are leading the way to reestablish relationships between communities and with place.    To learn about the work of Atowi and of SuSu CommUNITY Farm, check out atowi.org, and susucommunityfarm.org.     Here in Rutland, farmer and VFFC board president, Greg Cox feels that most people no longer know where our food comes from and we've been detached from our connection to place and to seasonal change because of it, resulting in poor mental and physical health for us as individuals and for our communities as a whole.  Greg feels that communities can be saved by rebuilding economic viability, beginning with a local food economy.  This belief led Greg and others to create the Vermont Farmers Food Center in 2012.     By focusing on seasonal community gathering around food, VFFC creates the space for authentic community connections and empathetic relationships between people and sets the stage for healing and restoration while reconnecting people to their home's natural cycles and rhythms.  By using local food as common ground, VFFC facilitates a place-based culture that engages the community.   Heidi Lynch is the executive director for Vermont Farmers Food Center.  Under Heidi's guidance, VFFC leads a grassroots effort to become more connected to community and place by gathering around local food.    A built awareness around our connections to nature and community through a local food web creates space for dialog, understanding, and healing.  We are all connected to place by our food and to each other through our community food web.  When you become a supporter of VFFC, you establish a local relationship with farmers, food producers, and community members.  You establish a relationship with place.  For more information on becoming a member of the community at VFFC, visit VFFC's website at vermontfarmersfoodcenter.org.    Food is the heart of one of our most intimate relationships with nature. We have the opportunity to connect with the land, the farmers, and our community when we restore relationships through the foods we choose to eat. Through a shared sense of place we can build trust and start healing our relationships with each other.   Rebuilding trust and our relationships with each other and with the land we occupy creates a strong foundation for food web resilience, but in order to bring the food system home you need a physical place, and it needs to be big and accessible. On the next Root Words we'll hear how a grassroots community effort worked to rescue an aging piece of the community's industrial past.     This episode was produced by Stephen Abatiell and Julia Anderson.   Special thanks to Steve Gorelick, Shane Rogers, Rich Holshuh, Greg Cox, and Heidi Lynch.   To learn more, check out the Atowi project at atowi.org, and SuSu CommUNITY Farm at susucommunityfarm.org.     For more information on the community at VFFC, visit vermontfarmersfoodcenter.org.  This Root Words series has been underwritten by Windswept Farm and Rutland Fluoride Action.    Barry Cohen of Windswept Farm strongly supports VFFC and is very encouraged with the Food Hub plan. Barry says, “My farm as well as my partner, The Squier Family Farm, expect to use the food hub facilities with it benefiting our process and profit.”   The folks at Rutland Fluoride Action are dedicated to ending fluoridation of the Rutland City water supply, learn more at RutlandFluorideAction.org. Root Words is produced in the heart of Rutland County Vermont and is made possible by generous support from listeners like you.  You can support Root Words by visiting us Online

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.

Maori talks with Omar Tate and Cybille St. Aude-Tate, renowned chefs and founders of Honeysuckle Provisions, an Afro-centric grocery and cafe in West Philadelphia. In this conversation, Omar reflects on the food surrounding his childhood neighborhoods and how Black foodways brought him back to Philadelphia, while Cybille talks about growing up Haitian on Long Island. The duo also discuss their favorite dishes, the courage it took to open up their business, their mentors, and how family history grounds their work. You're invited to the 2023 BlackStar Luminary Gala and Awards, taking place December 4 at the W Hotel in Philadelphia, in support of our work to uplift Black, Brown, and Indigenous artists. Tickets, sponsorship, and more info at blackstarfest.org/gala. Subscribe to Many Lumens wherever you listen to your podcasts and follow us on Instagram and Twitter @manylumens for the latest.All episode transcripts and show notes are available at manylumens.com.Many Lumens is brought to you by the Open Society Foundations.

Bison meat has been showing up on many restaurant menus lately, but Native Americans have a relationship with the iconic animal that goes back thousands of years. Today we meet Jayme Murray, who runs a tribal-owned bison herd on the Cheyenne River Sioux reservation in South Dakota, and Chef Ben Jacobs, co-founder of Tocabe in Denver. Their stories help explain why the bison is so central to Indigenous American history, and how a new generation of Native American ranchers and chefs are restoring indigenous foodways — and reinventing them for the future.  Hosted by Claudia Hanna Episode Guests: Jayme Murray, CEO of the Cheyenne River Sioux Buffalo Company.  Ben Jacobs, Co-Founder of Tocabe: An American Indian Eatery in Denver, CO. Tocabe's online marketplace is here.  Recipe: Bison Meatballs in an Agave Glaze Learn more about your ad choices. Visit megaphone.fm/adchoices

There is so much untold and uncovered history of the African diaspora, especially that within the lineages of slavery. Food can signal a variety of possibilities within history, and in this episode, we examine the melding and the migration of Black Seminoles across Texas and into Mexico. We join Windy Goodloe and Corina Torralba Harrington, […] The post Black Mexicans, Part 2: Tracing the foodways of Black Seminoles and Mexicans in Texas and Mexico 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.

There is so much untold and uncovered history of the African diaspora, especially that within the lineages of slavery. Food can signal a variety of possibilities within history, and in this episode, we examine the melding and the migration of Black Seminoles across Texas and into Mexico. We join Windy Goodloe and Corina Torralba Harrington, […] The post Black Mexicans, Part 1: Tracing the foodways of Black Seminoles and Mexicans in Texas and Mexico appeared first on KUT & KUTX Studios -- Podcasts.

This week, Ken and Marck pull up their chairs at the dining table and feast upon the banquet of American cults and their delicious offerings. Our head chef this week is the lovely Christina Ward of the legendary Feral House Publishing. This week: The history of Feral House Publishing and Adam Parfry's legacy, How foods are influenced by religious movements, UFO cults in America and much more. Joining me at the dinner table is Marck Satyr Main theme by Simon Smerdon (Mothboy) Music bed by chriszabriskie.com Get Christina's book in the UK here – https://amzn.to/40714Wz Get Christina's book in the US here – https://amzn.to/490XAca Christina Ward Bio: Christina Ward is an author, editor, and seeker. She is also the Vice President and Editor of Feral House, a publisher noted for their books on outré topics. She had the distinct pleasure of riding around town in the Wienermobile with Padma Lakshmi on the hottest day in July of 2019 for “Taste the Nation.” Her current book, Holy Food: Recipes and Foodways from Cults, Communes, and New Religious Movements (September 26, 2023). Her previous book, American Advertising Cookbooks-How Corporations Taught Us To Love, Spam, Bananas, and Jell-O, earned positive notice from Florence Fabricant in the New York Times, Christopher Kimball of Milk Street Radio, and numerous other journalists and readers. Her 2017 book, Preservation-The Art and Science of Canning, Fermentation, and Dehydration, explores the history and science of food preservation while sharing 100 fool-proof recipes that make the science real. She is a contributor to Serious Eats, Edible Milwaukee, The Wall Street Journal, The Milwaukee Journal/Sentinel, Remedy Quarterly, and Runcible Spoon magazines. Christina makes regular guest expert on Milwaukee television programs and public radio stations across the United States, delighting in ‘working blue' before 8 am. She contributed to and edited the 2021 book Bawdy Tales & Trifles of Devilries for Ladies and Gentlemen of Experience under her nom d'amour, Lady Fanny Woodcock. She has guided, edited, contributed to, and in a few (unnamed) instances, rewritten, over fifty books. She has an interest in the lives of forgotten “difficult women” and bringing their stories to readers. Christina regularly contributes to academic and educational conferences on the topic of transgressive art. In her spare time, she is the certified Master Food Preserver for Southeast Wisconsin and always picks up the phone to answer pressing questions about jelly that won't set and soft pickles. Christina can trace her Milwaukee and Wisconsin roots to the early 1800s. Her love of history comes from her father, who instilled the idea that we are all manifestations of our ancestors. Her interest in cooking began out of childhood necessity to feed herself and her siblings while her father worked in a factory. She prides herself on having a hungry mind interested in learning about people, the foods they eat, and the stories that arise from that convergence. If you asked 8-year-old me what I wanted to be when I grew up—my answer was always the same—a writer.

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

Season three of the Tacos of Texas podcast takes listeners across the state to meet the people behind Taco culture. Host and producer Mando Rayo discusses how the newest season explores topics from culturally relevant foods in schools to a San Antonio bean and cheese showdown.

Story by April Jones, read by Jessica Mitchell. Drawing on diverse African cultural and culinary practices, these agricultural centers enrich their neighborhoods. This story comes from the August/September 2023 issue of MOTHER EARTH NEWS magazine. The Mother Earth News and Friends podcast shares the stories of leaders in sustainable and rural living. We're passionate about helping people learn more about natural health, homesteading, sustainability, and more. You can catch new interviews on Thursdays and our audio articles on Tuesdays. To see more podcasts, visit www.MotherEarthNews.com/Podcast. Check out the MOTHER EARTH NEWS Bookstore at Store.MotherEarthNews.com for more resources to help you achieve your health and farming goals. Go to the MOTHER EARTH NEWS FAIR page at www.MotherEarthNewsFair.com for webinars and courses on everything, from gardening to livestock management.

In this episode of Foodie Pharmacology, we discuss the vital role of home gardens in diverse economies and social reproduction. Our guests are scholars Andrew Flachs and Ashley Glenn. Andrew, an anthropologist and agrarian studies expert, talks about how gardens support resilient economies in areas with limited formal economic activity, and the critical role of women in these systems. Ashley, an Ethnobotanist, examines the diversity of these gardens and their role in preserving social institutions in difficult economic scenarios. The episode focuses on the role of gardens in fueling social reproduction: keeping social institutions going even as other aspects of the economy would fragment them. We explore sustainable agriculture, botany, and anthropology, understanding the value and potential of home gardens in our economies and ecosystems.  #Bosnia #homegarden #Missouri #gardening #foodways

In this episode, writer chef and cooking instrutor Susan Barocas speaks on the blessing of ancestral foodways.

"I came up with the idea of ‘Eating the Landscape' because I was thinking about our Indigenous ancestral foodways. It's not just about food. It's not just about nutrition. ‘Eating the Landscape' is about this large, interconnected matrix of our relationship to place." In this episode, Enrique Salmón, Ph.D. guides us to see Indigenous foodways as parts of an interconnected matrix of our relationship to place. Introducing the concept of “kincentric ecology,” Enrique problematizes one-size-fits-all approaches to caring for the land. He also elaborates on why many Native peoples are opposed to memory banking as a way to preserve Indigenous knowledge. Having completed his dissertation on how the bioregion of his Rarámuri people of the Sierra Madres of Chihuahua, Mexico influences their language and thought, Enrique invites us to understand the layered meanings behind the phrase “Eating the Landscape”—looking at food not just as sources of nourishment but as avenues of growing one's kinship. Ultimately, as opposed to the doom and gloom perspectives prevalent in mainstream environmentalism in regards to the role of humankind, Enrique leaves us with a calling of recognizing humans as a keystone species—where creation is not only a matter of what came before but an act of relational responsibility. About the guest: Enrique Salmón is the author of Iwígara: The Kinship of Plants and People and Eating The Landscape, a book focused on small-scale Native farmers of the Greater Southwest and their role in maintaining biocultural diversity. With a PhD. in anthropology from Arizona State University, he has been a Scholar in Residence at the Heard Museum and on the Board of Directors of the Society of Ethnobiology. Enrique has published several articles and chapters on Indigenous ethnobotany, agriculture, nutrition, and traditional ecological knowledge, and he teaches American Indian Studies in the Department of Ethnic Studies at Cal State University East Bay. also serving as their Tribal Liaison. The musical offering featured in this episode is Flute Dance by Enrique Salmón. The episode-inspired artwork is by Cherie Kwok. Green Dreamer is a community-supported podcast. Join our Patreon and contribute a gift of any amount today to help keep our platform alive: greendreamer.com/support