Podcasts about modern food

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Best podcasts about modern food

Latest podcast episodes about modern food

The Primal Shift
57: Unlocking the Secrets of Lard for Skincare with Charles Mayfield

The Primal Shift

Play Episode Listen Later Aug 7, 2024 51:41


What if I told you that lard could be the next big thing in skincare? Charles Mayfield, the founder of Farrow Skincare and a veteran in regenerative farming, says that because lard is so similar to human sebum (one of the skin's natural oils), it can be an incredibly effective moisturizer that the skin readily absorbs, providing deep nourishment without exposing yourself to the harsh and dangerous chemicals typically found in commercial skincare products.  In this episode, he joins us to talk about how he discovered lard's surprising benefits, as well as his journey from conceptualizing Farrow to launching it, highlighting the meticulous R&D process and the challenges of maintaining product integrity.  We also discuss the stark differences between industrially raised pork and pork from pastured pigs, emphasizing the health implications of each. The conversation explores the historical context of pig farming and how modern practices have drifted from traditional methods that prioritized animal welfare and environmental sustainability. Join us as we unpack the fascinating world of pigs, pork, and lard, and discover why lard-based skincare might just revolutionize your health routine. Whether you're curious about the best ways to source high-quality pork or are looking to upgrade your skincare regimen, this episode has something for you. Tune in to the Primal Shift Podcast to learn more about the transformative potential of lard and why getting involved in raising or sourcing your own food can make all the difference. In this episode: 00:00 - Intro 02:52 - Lard for skincare products 06:54 - The significance of pasture-raised pigs 10:26 - Animal diet vs. environment  19:28 - A pig's lifecycle 23:56 - The unique benefits of lard for skincare 29:31 - About Farrow Skincare 35:41 - Sunburns, ingredients, subcutaneous vs. visceral fat 41:00 - Practical advice for meat consumption 45:00 - Final thoughts Learn more: The Primal Shift Podcast with Dr. Anthony Gustin: The Shocking Truth Behind Pasture-Raised Chicken and Pork: https://www.primalshiftpodcast.com/dr-anthony-gustin-the-shocking-truth-behind-pasture-raised-chicken-and-pork/  Small Space, BIG Homestead | Complete TOUR: https://www.youtube.com/watch?v=24tUsLyFK6M  Hickory Nut Gap: https://hickorynutgap.com/  Getting Wild Nutrition from Modern Food: https://eatwild.com/  Thank you to this episode's sponsor, Peluva! Peluva makes minimalist shoes to support optimal foot, back and joint health. I started wearing Peluvas several months ago, and I haven't worn regular shoes since. I encourage you to consider trading your sneakers or training shoes for a pair of Peluvas, and then watch the health of your feet and lower back improve while reducing your risk of injury. To learn more about why I love Peluva barefoot shoes, check out my in-depth review and use code KUMMER to get 15% off your first pair. Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/mkummer82/ Reddit: https://www.reddit.com/r/michaelkummer/ Pinterest: https://www.pinterest.com/michaelkummer/ TikTok: https://www.tiktok.com/@mkummer82 Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health.  [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code. #Pork #Skincare #Lard #RegenerativeFarming #PastureRaised  

The Wireless Way, with Chris Whitaker
The Intersection of Faith and Wellness: a conversation with Dr. Sal.

The Wireless Way, with Chris Whitaker

Play Episode Listen Later Jul 27, 2024 58:05 Transcription Available


Dr. Sal Cavaliere has been a practicing otolaryngologist and plastic surgeon for 30 years.Over his three decades of practice, he's grown deeply concerned over the growing dependence on medication, quick fixes, and poor nutrition that is rampant in our society.A dedicated man of the church, he believes that God's will for our lives is to live in great health. Through this interview and his TV show, he hopes to help you align your mindset with what God wants for you so that you can improve your life and transform your health.​In 2009 he performed more facelifts than any surgeon in America and went on to more full body cosmetic surgery. He has been bodybuilding since age 15 and states this is where he learned most about diet and nutrition and their benefits to health which was never taught in medical schools. After 30 years of watching how people die, his calling is now restoring health to the way God intended.In this episode of 'The Wireless Way,' host Chris Whitaker sits down with Dr. Sal, a dedicated physician with over three decades of experience. Dr. Sal shares his concerns about society's dependency on quick medical fixes and poor nutrition. He emphasizes the importance of aligning one's mindset with God's intentions for health. The conversation delves into Dr. Sal's journey from fourth grade ambitions to becoming a leading cosmetic surgeon, where he observed the impact of nutrition and lifestyle on health. They discuss the health risks posed by modern food additives, the importance of home-cooked meals, and the need to understand how environmental factors and emotions affect our DNA. With actionable advice for improving diet and lifestyle, this episode aims to inspire listeners to take control of their health. 00:00 Introduction and Host's Passion for Technology00:18 Introducing Dr. Sal: A Journey of Health and Faith02:23 Dr. Sal's Early Inspirations and Career Path05:41 The Importance of Home-Cooked Meals and Traditional Diets08:14 The Impact of Modern Food and Chemicals on Health16:55 Understanding Epigenetics and Environmental Influences18:35 The Role of Immune System and Chronic Inflammation29:07 Heavy Metals and Modern Health Challenges30:44 Host's Reflection and Personal Connection31:14 The Trigger and Evolution of Focus31:41 Early Medical Experiences and Realizations33:50 The Impact of Lifestyle on Health38:15 The Healthcare System's Flaws41:35 Practical Advice for Better Health44:18 The Role of Diet and Detox51:41 Final Thoughts and Inspirational MessagesEngage with me at https://discord.gg/KURj8vqQSupport the Show.

Regenerative by Design
Regenerative Roots: Meghan & Keith Rowe on Pioneering Biodynamic Farming in Modern Food Production

Regenerative by Design

Play Episode Listen Later Jun 25, 2024 42:46


In this insightful episode of the Regenerative by Design podcast, host Joni Kindwall-Moore chats with Meghan Rowe, co-founder of White Leaf Provisions. Meghan shares her journey from growing up in a regenerative farming community to founding a company focused on biodynamic and regenerative agricultural practices in the U.S. She discusses the challenges and successes of establishing a sustainable supply chain and the importance of biodynamic certification, which adheres to the highest standards of regenerative farming. This episode offers a profound look into how regenerative practices can reshape our food systems and provides an intriguing exploration of the intersection between entrepreneurship and environmental stewardship. Tune in to this episode for a deep dive into sustainable agriculture and innovative food production.Visit whiteleafprovision.com to learn more about White Leaf Provisions. Sponsored By:Regenerative by design is hosted by Snacktivist.  Snacktivist creates baking mixes and finished products that are allergy-friendly, soil, water, and carbon-focused, all while radically impacting human nutrition by transforming staple foods into something more than just empty calories.   Visit snacktivistfoods.com to learn more.Funding for Regenerative By Design Podcast was made possible by a grant/cooperative agreement from the U.S. Department of Agriculture (USDA) Agricultural Marketing Service. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. 

Aptitude Outdoors Podcast
Ep 192: Ethical Meat, Self Reliance & Rejecting Modern Food Supply Chain: Josh Schwencke Gastronomy Outdoors

Aptitude Outdoors Podcast

Play Episode Listen Later May 23, 2024 11:53


Josh Schwencke, owner of Gastronomy Outdoors, delves into the intricate relationship between food and conservation. Josh raises thought-provoking questions about the ethics of meat consumption and the detachment many non-hunters have from the process of harvesting protein. He emphasizes that while people are comfortable eating meat processed by others, they often shy away from the reality of animal death involved in procuring that meat. Josh challenges this detachment by highlighting the importance of understanding where our food comes from. He poses a vital question to meat eaters: "What is it about eating protein that you don't want to participate in the actual harvesting of it?" This, he believes, is a question every meat eater needs to confront to truly understand their stance on the matter. Gastronomy Outdoors was born out of Josh's vision to blend culinary expertise with hunting and conservation. He noticed a gap in the culinary options available to hunters and aimed to introduce more diverse and sophisticated ways of preparing game. By leveraging his background in cooking, food history, and food science, Josh has created a platform that goes beyond traditional game processing, offering innovative recipes and techniques for hunters. A key part of Josh's philosophy is nutritional anthropology, which examines the historical relationship between humans and food. He underscores pivotal moments in history, such as the invention of refrigeration, that have drastically changed our food landscape. The COVID-19 pandemic, he notes, revealed the fragility of our food supply chains, particularly in terms of commodity proteins. Hunters, however, were less affected due to their direct access to clean, self-sourced protein. Josh passionately argues that hunting, when done responsibly, aligns closely with conservation principles. Hunters who understand and respect the process contribute to maintaining ecological balance and preserving wildlife. He emphasizes that responsible hunting involves a deep appreciation for the animal and the environment, fostering a stewardship mindset. Through Gastronomy Outdoors, Josh aims to educate and inspire both hunters and non-hunters about the culinary possibilities of wild game and the importance of conservation. His initiatives include live events, hands-on butchering workshops, and game dinners that showcase diverse ways to prepare and enjoy wild game. By connecting food and conservation, Josh hopes to create a more informed and engaged community that values and protects our natural resources. For more information, visit Gastronomy Outdoors: https://www.gastronomycompany.com/outdoors More Aptitude Outdoors: www.aptitudeoutdoors.com    

Better with Dr. Stephanie
Tired AF? Metabolic & Mitochondrial Secrets with Dr. Casey Means

Better with Dr. Stephanie

Play Episode Listen Later May 13, 2024 85:50


Dr. Casey Means uncovers the ancestral roots of mitochondrial health and discusses the modern-day factors contributing to illness and fatigue. Both Dr. Means and Dr. Stephanie provide invaluable insights and actionable tips for optimizing health.Covering topics such as nutrition, sleep, stress, and lifestyle factors, this conversation offers a wealth of knowledge for listeners at any stage of their health journey. Tune in to discover the secrets to unlocking your full health potential and embarking on a journey to self-optimization.Episode Overview:0:00 Intro/teaser3:45 Unveiling Mitochondrial Health11:58 Healthcare System and Root Cause Issues20:35 Empowering Patients to Take Control25:33 Modern Food, Health, and Technology41:12 Building Meals: Components for Cellular Health38:59 Optimizing Health Through Nutrition and Thermoneutrality43:40 The Impact of Indoor Living on our Biology45:03 Harnessing Cosmic Energy Through Mitochondrial Health46:38 Incorporating Temperature Play into Daily Life50:47 The Importance of Movement and Walking55:33 The Influence of Artificial Light on Circadian Rhythms58:57 Utilizing Wearables to Track Movement1:01:50 Embracing Sunlight and Overcoming Fear1:14:02 Fearlessness as the Ultimate Good Energy1:19:30 Connecting with the Eternal Source of LifeResources mentioned:Good Energy by Dr. Casey Means is a paradigm-shifting book that offers a radical new understanding of the roots of disease and highlights the importance of optimizing our metabolic health.  - https://www.caseymeans.com/goodenergyTrends and Disparities in Cardiometabolic Health Among U.S. Adults, 1999-2018 - https://www.sciencedirect.com/science/article/pii/S0735109722049944?via%3DihubSteps per Day and All-Cause Mortality in Middle-aged Adults in the Coronary Artery Risk Development in Young Adults Study - https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2783711The Mini Pause newsletter - https://drstephanieestima.com/newsletter/Bio:Casey Means, MD is a Stanford-trained physician and co-founder of Levels, a health technology company with the mission of reversing the world's metabolic health crisis. Her book on metabolic health, Good Energy, comes out in May 2024 with Penguin Random House. She received her BA with honors and MD from Stanford, was President of her Stanford class, and has served on Stanford faculty. She trained in Head & Neck Surgery before leaving traditional medicine to devote her life to tackling the root cause of why Americans are sick. She has been featured in The New York Times, The New Yorker, The Wall Street Journal, Forbes, Women's Health, and more. Find out more at https://www.caseymeans.com/We are grateful to our sponsors:EQUIP PRIME PROTEINEquip Foods Prime Protein is a complete bovine protein with the nutritional equivalent of 4-ounces of grass-fed beef. The best part is, it tastes like dessert, not beef. I use it all the time in my baking efforts when I'm trying to sneak in more protein. Head over to https://equipfoods.com/better and use code BETTER at checkout to get 20% off of your order.PRIMEADINEPrimeadine has been shown to support memory, cognition, heart health, balanced hormones, and improved hair growth and fullness. If you are interested in trying it out, go to https://OxfordHealthspan.com/DrStephanie and use code DrStephanie15 to get 15% off of your order.BIOPTIMIZERS MAGNESIUM BREAKTHROUGHIf you want to get all your magnesium in one supplement, you will love Magnesium Breakthrough. Each supplement itself is 500 milligrams of magnesium, which I feel is such a great dosage as a great baseline for most women. So head on over to https://bioptimizers.com/better and use code BETTER for 10% off of any order, but make sure that the magnesium breakthrough is in your cart.

Gastronomica
Kangaroo, Cattle, and the Historical Legacies of Modern Food Systems

Gastronomica

Play Episode Listen Later May 5, 2024 34:21


In this episode, Gastronomica's Bob Valgenti talks with Evelyn Lambeth about the rise of beef consumption and the historical legacies that continue to shape food systems in Australia. Contrasting cattle with kangaroos and wallabies, Evelyn explains how imperial power and regulation have defined notions of what's edible – and what's not. Bob and Evelyn discuss what this means for local ecosystems today, and what policy changes and adaptations are needed to support environmentally and culturally sustainable foodways moving forward. Evelyn's research article will be available in the next issue of Gastronomica (24.2).Gastronomica is Powered by Simplecast.

The Dr. Gundry Podcast
Modern Food Inventions That Could Be Destroying Your Health - Dr. G's Quick Health Tip | EP 294.B

The Dr. Gundry Podcast

Play Episode Listen Later Mar 21, 2024 14:46


Over the years, food inventions have filled our shelves to make our lives much easier. But what if these are actually cutting years off of our lives? It turns out that many of these gadgets are slowly destroying our health! That's mostly due to the materials these inventions are made of - and each day that we use them the greater chance they are sneaking into our bodies. From inventions used to keep food fresh and foods made to be more convenient, I reveal ALL of these inventions that you need to stay away from. PLUS, I share easy alternatives you can implement into your daily life to keep you and your family safe and healthy.

Future Food Cast
FFC #podcast 192- Pioneering Food Safety Solutions A Recipe For Success In A Modern Food System

Future Food Cast

Play Episode Listen Later Mar 13, 2024 36:16


In this episode, Ashwin Bhadri, Founder & CEO of Equinox Labs, shares insights into their mission to enhance food, water, and air quality in India. Discover how Equinox Labs ensures food safety through testing services and influences policy as an advisor to FSSAI. Explore their impactful social initiatives and innovative approaches to safety monitoring, driven by a culture of transparency and trust. Learn why Ashwin believes innovation is crucial for scalability in the food industry.

Blasphemous Nutrition
The Religious and Moral Underpinnings of our Modern Food Recommendations

Blasphemous Nutrition

Play Episode Listen Later Feb 28, 2024 30:46


About Today's Guest:Marty Kendall is an engineer revolutionizing nutrition using a data-driven, nutrient-first approach. His interest in nutrition began over twenty years ago to help his wife Monica gain control of her Type 1 Diabetes.  Since then, he's developed a systematized approach to nutrition that has helped thousands of people lose weight, reverse insulin resistance, and reclaim their health.  This led him to explore the concept of nutrient density and its effect on blood sugar stabilization and overall health. Marty's background in engineering has allowed him to approach nutrition from a quantitative and data-driven perspective, focusing on providing the body with the right nutrients in the most efficient way possible. He shares his learnings at OptimisingNutrition.com and runs Data-Driven Fasting and the Macros and Micros masterclasses to guide people on their journey of nutritional optimisation.  Episode Summary: In this episode of "Blasphemous Nutrition," host Aimee and guest Marty Kendall continue their discussion on the impact of food quality on cravings and delve into the history of religious and moral underpinnings in dietary recommendations. They also discuss the role of learned appetite and the importance of relearning what our bodies truly crave. There may or may not be some scathingly blasphemous parallels drawn between expectations of certain religious sects and the relationship between the consumer and "Big Food". Notable Quotes:"Your body doesn't understand where those nutrients came from once they hit your stomach acid, your body doesn't give a rip, whether it came from a plant or an animal." - Marty Kendall"Everything is designed to hit your bliss point. It's creating a frustration, a raising of your appetite and your lustful desires for food never satisfying." - Marty KendallResources:Photography by: Dai Ross Photography Podcast Cover Art: Lilly Kate CreativeBlasphemous Nutrition on SubstackWork with AimeePart 1: Does Marty Kendall Have the Answer to Food Fear?Nutrient Optimiser CommunityNutrient Optimiser Website

The Meat Mafia Podcast
Matt Lysiak: The Role of Government, Big Corp & Money Printing in Modern Food Consumption | MMP #248

The Meat Mafia Podcast

Play Episode Listen Later Nov 16, 2023 60:16


Matt Lysiak, a crime report and author of critically acclaimed book 'Fiat Food', joins Harry today as he shares insights into the relationship between the advent of fiat currency and the transformation of our global food system. Matt reveals the dubious alliance of governmental organizations, big corporations, and certain dietary advocates that have led to the normalization of unhealthy, ultra-processed food. By dissecting historical events such as the departure from the gold standard, the creation of fake food commodities, and the subtle manipulation by influential personalities and religious entities, Matt decodes how our dietary habits have been economically engineered. Additionally we discuss Bitcoin's potential role in restoring personal health sovereignty and disrupting the unjust food and economic system.Connect with MattTwitterAmazonSPONSORS CrowdHealth provides an alternative to traditional health insurance by allowing members to crowdsource their medical expenses. Paleovalley is on a mission is to help people reclaim vibrant health. Check out their Gut-Friendly Beef Sticks. NOBLE ORIGINS Complete and simple, animal-based protein powder with an organ blend for additional nutrition! Use Code: MEATMAFIA at check out! AFFILIATES LMNT - Electrolyte salts to supplement minerals on low-carb diet The Carnivore Bar - CODE MAFIA for 10% OFF - Delicious & convenient Pemmican Bar Perennial Pastures - 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & Montana Farrow Skincare - Use the CODE 'MAFIA' at checkout for 20% OFF Heart & Soil - CODE ‘MEATMAFIA10' for 10% OFF - enhanced nutrition to replace daily vitamins! Carnivore Snax - Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA. Pluck Seasoning - 10% OFF - Nutrient-dense seasoning with INSANE flavor! CODE: MAFIA We Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! CODE 'MEATMAFIA' Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us!

CamBro Conversations
213) The Battle Against Seed Oils & Broken Modern Food System - ReallyTanMan

CamBro Conversations

Play Episode Listen Later Oct 29, 2023 72:00


Today's conversation is with Steven Arena, better known as Really Tan Man. Expect to learn what drove Steven to explore the food system and his mission to share some challenging information about the modern food system. I ask about Steven's experience with exploring alternative options, diets and sources and his battle to raise awareness about the issues that our modern food system is having on people's health. I first became aware of the issues caused by seed oils when I looked into a common oil - soybean oil and its link to inflammatory bowel disease and leaky gut. There is a lot we can do individually about our food, where it comes from, and how it is made. One of my favourite parts of this conversation I know you will resonate with is how Steven has been able to build a business and leave a highly paid job to pursue something he cares deeply about and how he identified a potential business and product he could scale in this space. We got incredible feedback on our episode with Dr James McIlroy on the gut and microbiome, and I intend on doing more episodes which have even more specific diet and food recommendations and actions you can take to improve your gut health in the near future. Today's podcast is not brought to by one of my usual sponsors. It is by my upcoming Podcast Masterclass Course. Most podcasts fail. 80% stop before hitting episode 8 then hundreds of thousands drop off before episode 24. The odds of a podcast succeeding are low. But that doesn't have to be the case. The benefits and opportunities I've created through podcasting have been incredible whether that's for business, personal brand, and network - building a podcast opens so many doors. Over the last 3 years, I've learnt so much in building a top 1% global podcast. I've distilled all this experience into a simple to follow 9 module video course including equipment and software guides, templates for managing and securing the best guests in your niche, and even my secrets to researching and preparing for interviews. It's due to release in late October 2023 but to register your interest early you can DM me the word ‘masterclass' on Instagram or LinkedIn to get access to the early bird discounted offer of £50 off. Connect with Steven: Insta - https://www.instagram.com/reallytanman/ Twitter - https://twitter.com/reallytanman Masa - www.masachips.com Connect with Col: Instagram: ⁠https://www.instagram.com/col.cambro/⁠ Email List - ⁠https://mailchi.mp/548e38ba5942/colincambro⁠ Support me: ⁠buymeacoffee.com/ColCamBro

If This Food Could Talk
Long Live Leftovers: Chef Jacques Pépin on the Joy of Thrifty Cooking

If This Food Could Talk

Play Episode Listen Later Oct 19, 2023 40:16


As a child in eastern France, Jacques Pépin learned never to waste a scrap of food. Raised during and after the rationing of WWII, he watched closely as his mother, Jeanette, built a successful career as a restaurateur by the skin of her teeth (and her chickens). Today, Jacques is a beloved celebrity chef. And yet he's never forgotten what he knows about keeping food, and life delicious, without squandering ingredients or time. Jacques sits down with Host Claudia Hanna to explain how what he calls “miserly” cooking became his philosophy and his superpower. He shares how this approach has served him in the humblest, and the highest, of kitchens, and how you can apply it in yours, too. Plus – over Jacques' long career, there have been some pretty radical changes in people's attitudes about food waste. Food Historian Helen Veit joins us to explain why what we eat, and what we throw away, has changed so much in just a few generations.  Hosted by Claudia Hanna Episode Guests: Jacques Pépin is a chef, author, television personality, educator, and artist, and has starred in twelve acclaimed American Public Television cooking series. His dedication to culinary education led to the creation of the Jacques Pépin Foundation in 2016. He is the winner of sixteen James Beard Awards and author of more than thirty books, the most recent of which is Jacques Pépin: Cooking My Way. Helen Veit specializes in the history of food in the U.S. Her first book, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century was a 2014 James Beard Award finalist.  Recipes: Claudia's Homemade Caesar Dressing Leftover Hacks Learn more about your ad choices. Visit megaphone.fm/adchoices

THE VIBE SCIENCE PODCAST
Marnix Troudes Reveals The Truth On Holistic Wellness As An Entrepreneur

THE VIBE SCIENCE PODCAST

Play Episode Listen Later Oct 18, 2023 43:50


Welcome to The Vibe Science Podcast! Prepare to be inspired by our special guest, Marnix Troudes. As an e-commerce expert, entrepreneur, and self-proclaimed wellness enthusiast, he has a wealth of wisdom to share.In this episode, Marnix dives into the world of holistic wellness and its impact on his entrepreneurial journey. He highlights the power of making small, intentional lifestyle changes and incorporating natural supplements into our daily routines. Take a moment to soak in Marnix's insightful advice on finding balance between entrepreneurship and well-being. Join us as we explore the fascinating realm of holistic wellness, including supplements, lifestyle changes, and the challenges of defying societal norms around alcohol consumption.Don't miss out on this enlightening and thought-provoking conversation with Marnix Troudes. Tune in now!Marnix's Journey to Wellness[00:35] Marnix talks about adopting a holistic approach to health in Spain, his entrepreneurial journey, and the success story of his leather gloves brand. E-commerce and Beyond[06:41] Marnix shares his experience of running a weather-dependent e-commerce business, discussing the challenges and rewards of offering driving gloves and other products in warm climates like Miami. Wellness Rituals[14:14] Marnix discusses his daily wellness routine, including a protein-rich breakfast and homemade magnesium water, as well as the benefits of Lion's Mane supplements. Exploring Holistic Wellness[21:05] Marnix talks about the positive effects of taking lion's mane mushroom supplements on his mental clarity. Reevaluating Relationship with Alcohol[22:37] Marnix shares his experience of abstaining from alcohol for seven months and reflects on the pressures and challenges of refraining from drinking in social settings. Changing Attitudes Towards Alcohol in the US[28:05] Ryan and Marnix explore the changing trends in the United States regarding alcohol consumption. They discuss the acceptance of alcohol-free alternatives and the impact of social and business environments on drinking habits. Importance of Minerals and Supplements[33:01] Marnix delves into the significance of minerals, especially zinc, in our diets. He discusses the role of proper mineral balance in the body and shares insights on choosing high-quality supplements. Nutrient Loss in Modern Food[37:48] The conversation touches on the decline in nutrient content in modern fruits and vegetables. Marnix emphasizes the difference in taste and nutrition between homegrown produce and store-bought items. Leather Gloves and Vaycay Products[41:28] Marnix shares information about his business, Leather Gloves Online, and promotes Vaycay products. He commends Vaycay's unique offerings, especially in the European market, and expresses his excitement about the brand's expansion. Know more about Marnix Troudes and his busines on Instagram @marnixtroudes and his website https://www.schwartz-vonhalen.nl/ and https://www.fratelli-orsini.com/.  Follow us on Instagram: @Vibe.Science Subscribe to our YouTube Page: www.youtube.com/@Vibe.Science

Meredyth with a Why
151: Let's Talk Bodies

Meredyth with a Why

Play Episode Listen Later Oct 17, 2023 42:18


Episode 151 Let's talk bodies Introduction: Let's take a deep dive into the alarming weight problem in America.  I think it is important to understand the disconnect between what we consume and what our body's actually needs. There is a reason Americans have put on so much weight even though we have thousands of gyms and diet everything. The Food Industry's Influence on Our Diets the impact of the food industry on the American diet. processed, sugary, and high-calorie foods have become staples in our daily lives. The Misnomer of Modern "Food" the concept of what we call "food" today. ultra-processed foods and their effects on our health and body weight. Share startling examples of the ingredients in some common processed products. The FDA's Role in Defining "Food" the FDA's guidelines on food. Analyze how the FDA classifies certain products as food. Consider the influence of the food industry on these standards. The Rising Popularity of Weight Loss Medications I shed light on the increasing use of weight loss medications in the United States. Highlighting the reasons behind this trend, including the quest for fixes. Discuss the potential risks and benefits associated with weight loss drugs. The Alarming Obesity Statistics staggering statistics regarding the obesity epidemic in America. the myriad health implications of obesity and its impact on individuals and society. Personal Stories and Expert Insights my anecdotes or interviews with individuals coming up episodes who have struggled with obesity and weight-related issues. Featured guests that are experts on the complexities of the American weight problem and potential solutions. Conclusion: we need a closer look at our dietary habits and the consequences they bring. subscribe, share, and engage with the podcast for a more comprehensive understanding of the weight problem in America. Get full show notes, resources, and links on my website! Are you ready to go deeper? I am giving you the keys to the castle. If you enjoyed this podcast and want to hear more, make sure to subscribe so you'll never miss an episode! You can connect with me on Facebook, Instagram, TikTok or Youtube.  

The M. Kain Coaching Podcast
Cholesterol and the Carnivore Diet, Untangling Diet Misinformation, Our Modern Food Environment w Dr Richie Kirwan

The M. Kain Coaching Podcast

Play Episode Listen Later Aug 14, 2023 50:07


This episode does what it says on the box! Dr Richie Kirwan and I will be unpacking some misconceptions and misleading information flying around the nutrition space, and discussing how to balance the pursuit of optimal physical health with maintaining your sanity surrounding food. Trigger Warning: This episode discusses weight loss in the context of health outcomes. Book a Call w Marcus: https://form.jotform.com/220624481844052Dr Richie on Instagram: https://instagram.com/dr.richie.kirwan?igshid=MzRlODBiNWFlZA==

Dispatch from the Zombie Apocalypse
Disentangling Ourselves From The Horrors Of The Modern Food System

Dispatch from the Zombie Apocalypse

Play Episode Listen Later Jul 18, 2023 44:01


In this episode Jason breaks down the many horrors of the modern industrial animal agriculture system, both morally and environmentally, and how we all must break free from its evil. A short video worth watching is here and the DZA website is here.

Fields
Zac Harrison of Fresh Harvest on Modern Food Hubs

Fields

Play Episode Listen Later Jun 29, 2023 58:40


Wythe and Melissa chat with Zac Harrison, owner of the modern food hub Fresh Harvest based in southeast Atlanta (close to where Wythe grew up!). Fresh Harvest is a self-described modern CSA and ethical food hub that is committed to sourcing fresh food from farms local to Atlanta, and to making the customer experience easy enough that people will continue to buy local food, week after week. 80% of their artisan foods are sourced from within 70 miles of Atlanta. As Zac says, “People do care where their food is coming from.”We talk about definitions of “local,” how Fresh Harvest works with different growers, smart crop planning for urban markets, farmers markets, the impact of the pandemic, understanding food-consumer demands, how climate is changing small farms' practices, and so much more. Check this one out and dive into links between ethical eating and sustainable growing!Photo courtesy of Andrew Thomas Lee.Heritage Radio Network is a listener supported nonprofit podcast network. Support Fields by becoming a member!Fields is Powered by Simplecast.

Sam Miller Science
S 518: Diminishing Micronutrient Status in Food and The State of Our Modern Food

Sam Miller Science

Play Episode Listen Later May 24, 2023 25:59


The same fruit or the same vegetable back 50-100 years ago had a higher micronutrient status compared to the same fruit or vegetable today. Crazy right? Today's episode is understanding the state of modern food status and I won't get super in depth when it comes to the agriculture perspective but it's important to understand how our food is grown and processed. Topics include:   - My 2 Co-Hosts in The Studio - Diminishing Micronutrient Status - Please Share, Rate, and Review - An Apple Then vs Now - Protein Leverage Theory - The Agricultural Perspective - United Nations Report - Tilling and Fertilizers - Dad Joke - Please Share, Rate, and Review - Metabolism School 101 ---------- No-Cost Coaching Resources and Gifts for Our Listeners The Check-In Checklist: https://www.academy.sammillerscience.com/checklist   [Free] Metabolism School 101: The Video Series http://www.metabolismschool.com/metabolism-101 ----------  Grab a Copy of My New Book - Metabolism Made Simple ----------  My Live Program for Coaches: The Functional Nutrition and Metabolism Specialization  www.metabolismschool.com ----------  Stay Connected Blogs and Coaching Resources: www.Sammillerscience.com  Instagram: @sammillerscience Facebook: The Nutrition Coaching Collaborative Community  https://www.facebook.com/groups/nutritioncoachingcollaborative TikTok: @sammillerscience - https://vm.tiktok.com/ZTdPVQtMH/ ---------- “This Podcast is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this podcast and the show notes or the reliance on the information provided is to be done at the user's own risk. The content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment and is for educational purposes only. Always consult your physician before beginning any exercise program and users should not disregard, or delay in obtaining, medical advice for any medical condition they may have and should seek the assistance of their health care professionals for any such conditions. By accessing this Podcast, the listener acknowledges that the entire contents and design of this Podcast, are the property of Oracle Athletic Science LLC, or used by Oracle Athletic Science LLC with permission, and are protected under U.S. and international copyright and trademark laws. Except as otherwise provided herein, users of this Podcast may save and use information contained in the Podcast only for personal or other non-commercial, educational purposes. No other use, including, without limitation, reproduction, retransmission or editing, of this Podcast may be made without the prior written permission of Oracle Athletic Science LLC, which may be requested by contacting the Oracle Athletic Science LLC by email at team@sammillerscience.com. By accessing this Podcast, the listener acknowledges that Oracle Athletic Science LLC makes no warranty, guarantee, or representation as to the accuracy or sufficiency of the information featured in this Podcast."

New Books Network
Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

New Books Network

Play Episode Listen Later Feb 20, 2023 39:24


From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

New Books in History
Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

New Books in History

Play Episode Listen Later Feb 20, 2023 39:24


From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

New Books in Environmental Studies
Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

New Books in Environmental Studies

Play Episode Listen Later Feb 20, 2023 39:24


From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

New Books in Food
Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

New Books in Food

Play Episode Listen Later Feb 20, 2023 39:24


From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

New Books in American Studies
Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

New Books in American Studies

Play Episode Listen Later Feb 20, 2023 39:24


From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

New Books in Economic and Business History
Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

New Books in Economic and Business History

Play Episode Listen Later Feb 20, 2023 39:24


From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in Popular Culture
Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

New Books in Popular Culture

Play Episode Listen Later Feb 20, 2023 39:24


From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

SOMM TV
Episode 158: "The Menu" & the Modern Food Film

SOMM TV

Play Episode Listen Later Feb 16, 2023 47:48


"The Menu" is the most important food film in a decade and it's time to talk about it.  Jason wise and Jonah Beer break down the movie and talk about what should really scare you.  For hundreds of hours of the best food and wine content, make sure to subscribe to SOMMTV.COM and watch on any streaming device worldwide.

Feminist Ingredients for Revolution: A Food and Queer History Podcast

In previous episodes, we have talked about how feminist restaurants, cafes, and coffehouses in the United States and Canada in the 1970s and 1980s were connected to feminist bookstores, lesbian bars, women's rights organizations– not to mention the broader network of Civil Rights, LGBTQ rights, and anti-racist organizations. Today we'll be talking about the cultural outputs of feminist restaurants, cafes, and coffeehouses – and we will be focusing primarily on cookbooks. You can access the transcript at: http://www.thefeministrestaurantproject.com/p/podcast.html We will be joined by Dr. Jessica Kenyatta Walker and Dr. Anna Zeide. We will also be joined by archivist Elis Ing. For more information about Dr. Jessica Kenyatta Walker: https://mobile.twitter.com/nervouskitchens https://lsa.umich.edu/ac/people/faculty/walkerjk.html   For more information on Dr. Anna Zeide: https://mobile.twitter.com/aezeide Canned: The Rise and Fall of Consumer Confidence in the American Food Industry: https://www.ucpress.edu/book/9780520322769/canned Acquired Tastes: Stories about the Origins of Modern Food: https://mitpress.mit.edu/9780262542913/acquired-tastes/ US History in 15 Foods: https://www.bloomsbury.com/ca/us-history-in-15-foods-9781350211971/ For more information on Elis Ing:  https://mobile.twitter.com/ElisLeeIng Feminist Ingredients for Revolution: A Food and Queer History Podcast will explore all of this and more over the course of the following episodes. Please follow the podcast to be notified of new updates. All transcripts are available at: thefeministrestaurantproject.com  My book Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses is coming out Fall 2022 from Concordia University Press. You can receive 20% off pre-orders with the discount code KETCHUM20. I've included the link in the shownotes and the transcript (https://www.concordia.ca/press/ingredients.html#read). An open access version will be released a bit later. 

The Gilded Age and Progressive Era
Food in the Gilded Age

The Gilded Age and Progressive Era

Play Episode Listen Later Nov 2, 2022 56:00


I've been looking forward to talking about food for a while. Dr. Helen Zoe Veit joins me to answer all my questions about decadent recipes, food security, poverty, picky children, and the connections between Gilded Age foodstuff and our diet today. Dr. Veit is professor at Michigan State University and the director of the "What America Ate" project.Essential Reading:Helen Zoe Veit, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century (2013).Recommended Reading:Benjamin R. Cohen, Pure Adulteration: Cheating on Nature in the Age of Manufactured Food (2020)April Merleaux, Sugar and Civilization: American Empire and the Cultural Politics of Sweetness (2015)Jonathan Rees, The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (2021)Megan Elias, Stir It Up: Home Economics in American Culture (2008)Andrew Haley, Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 (2011)Laura Shaprio, Perfection Salad: Women and Cooking at the Turn of the Century (1986) Rebecca Sharpless, Cooking in Other Women's Kitchens: Domestic Workers in the South,1865-1960 (2010)Special food issue of The Journal of the Gilded Age and Progressive Era, ed. Megan Elias, Volume 18, Issue 4 (October 2019) Hosted on Acast. See acast.com/privacy for more information.

KFBK Morning News
KFBK Morning News Talks: Toxic Modern Food

KFBK Morning News

Play Episode Listen Later Aug 18, 2022 4:00


They are in our air, in our water, in our soils, and in our food supply: Toxins and chemical pollutants are everywhere -- including in our bodies. According to the Department of Agriculture, Americans consume 104 million pounds of food preservatives annually.

This Is Critical
The Bleak Ideology of Food Crazes

This Is Critical

Play Episode Listen Later Jun 16, 2022 28:26


It seems like you can't swing a spatula without hitting a claim that eating this way will make you happier, stronger, and more productive. As it turns out, diet trends are neither new nor politically innocuous. Lisa Haushofer, author of the upcoming Wonder Foods: The Science and Commerce of Nutrition, joins Virginia to dig into the outsized promises of idealized foods — and their roots in imperialism and racism. During the course of the conversation, Lisa credited the work of a number of her colleagues; here are those citations.Rosenberg, Gabriel N., and Jan Dutkiewicz. “Abolish the Department of Agriculture.” The New Republic, December 27, 2021. Reese, Ashanté M. Black Food Geographies: Race, Self-Reliance, and Food Access in Washington,. Chapel Hill: University of North Carolina Press, 2019.Jou, Chin. Supersizing Urban America: How Inner Cities Got Fast Food with Government Help. Chicago: University of Chicago Press, 2017.Scrinis, Gyorgy. Nutritionism: The Science and Politics of Dietary Advice. New York: Columbia University Press, 2013.Veit, Helen. Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century. Chapel Hill: University of North Carolina Press, 2013. 

18Forty Podcast
Adina and Eric Yoffie: A Different Path, Still Family [Divergence 5/5]

18Forty Podcast

Play Episode Listen Later Apr 19, 2022 69:42 Very Popular


This series is sponsored by our friend, Danny Turkel. This episode is sponsored by Ari Bergmann in appreciation of Adina's work and scholarship.In this episode of the 18Forty Podcast, we talk to Rabbi Eric and Dr. Adina Yoffie about their journey as a family through ideological differences. Rabbi Yoffie is the President Emeritus of the Union for Reform Judaism and his daughter Adina is a Modern Orthodox editor and writer. As Adina journeyed to Modern Orthodoxy, she also had to navigate the implications of her observance to her Reform family, and how she could live by her newfound truth without disrupting her family life. - How does one best respect religious approaches other than their own?- How does one take a principled stand without making someone within their own family feel like their own lives and their own practice does not have any standing?- How did Adina's Orthodoxy affect Rabbi Yoffie's approach to Reform Judaism? Tune in to hear a conversation about seeing legitimacy in another camp at the same time while holding on to one's own beliefs and convictions. Interview begins at 16:09Rabbi Eric H. Yoffie (father) is a Reform rabbi, and President Emeritus of the Union for Reform Judaism. Since retiring in 2012, he has been a lecturer and writer; his writings have been published in The Huffington Post, The Jerusalem Post, and Haaretz. Dr. Adina M. Yoffie (daughter) is a tutor, editor, and writer living in Manhattan. She earned a Master's and PhD in European History from Harvard University and a Bachelor's in History from Princeton. She has published in the leading journals of her field and has received a Fulbright Award to Germany.Adina can be found at https://www.adinayoffie.comReferences:Mishna Halachos by Rav Menashe KleinThe Formation of the Talmud: Scholarship and Politics in Yitzhak Isaac Halevy's Dorot HaRishonim by Dr. Ari BergmannOp-Ed: Judaism is always ‘tikkun olam' — and more by Eric YoffieKosher USA: How Coke Became Kosher and Other Tales of Modern Food by Roger HorowitzThe Rebbe's Army by Sue FishkoffThe French Enlightenment and the Jews by Rabbi Dr. Arthur HertzbergThe Fate of Zionism by Rabbi Dr. Arthur HertzbergJudaism, Human Values, and the Jewish State by Yeshayahu LeibowitzWords on Fire: The Unfinished Story of Yiddish by Dovid Katz

IDEA Listen & Learn CEC Podcast
Resistant Starch, Modern Food Marketing, and the $121 Billion Mental Wellness Economy

IDEA Listen & Learn CEC Podcast

Play Episode Listen Later Nov 30, 2021 35:41


Welcome to the latest episode of the IDEA Listen & Learn CEC Podcast—the fitness industry's first audible CEC program. In order to claim your CEC you will need to pass a short https://pro.ideafit.com/pro/february-2021-idea-fitness-journal-sprint-quiz?couponcode=FEBSPRINT21&sourcecode=podcast_link&trackingcode=pod_Listen-Learn-s2-e5_2021_november&utm_source=podcast&utm_medium=link&utm_campaign=pod_Listen-Learn-s2-e5_2021_november&utm_content=Listen-Learn (quiz) which is https://pro.ideafit.com/pro/february-2021-idea-fitness-journal-sprint-quiz?couponcode=FEBSPRINT21&sourcecode=podcast_link&trackingcode=pod_Listen-Learn-s2-e5_2021_november&utm_source=podcast&utm_medium=link&utm_campaign=pod_Listen-Learn-s2-e5_2021_november&utm_content=Listen-Learn (available for purchase in the IDEA store). The quiz comes with the written version of the CEC articles on this podcast, so you also can read them and refer back to the research presented. This episode contains information that has been approved for 1 CEC hour by more than 25 approval agencies including ACE, NASM, AFAA, ACSM, NSCA and NFPT. It contains 27 short articles—15 from our Headlines news section and 12 from our Food for Thought news section, as published in the Feb 2021 edition of IDEA Fitness Journal Sprint. This collection of evidence-based news stories will bring you up to date on fitness trends, exercise research and the dynamic fields of diet, food, nutrition and behavior change science. CEC articles included: WHO's New Message on Physical Activity HIIT Back on Sleep Loss Effects Resistance Training for Adolescents and Preadolescents Physically Active Working Moms Cope Better Sleep Loss? Vigorous Exercise May Reduce Cravings Arsenic in Rice Plant-Based Antioxidants We Need Words of the Day: Resistant Starch The Big 8 Food Allergens May Become 9 Bone Up on Vegan Nutrition Read by Judy Minich - Production Editor - IDEA

the RICE podcast
#29 Modern Food Trends and the Meat Packing Monopoly

the RICE podcast

Play Episode Listen Later Oct 20, 2021 61:04


(E)ntertainment! This week Jonny and Kyle speak about a variety of topics that range from Adele's song inspiration to modern food trends across the industry. Listen in today!

Biohacker Babes Podcast
Fixing Digestion, Nutrient Absorption and Recovery with Wade Lightheart l How to Optimize our Diets and Gut Health with the Modern Food Supply

Biohacker Babes Podcast

Play Episode Listen Later Sep 27, 2021 66:29


Wade Lightheart is an author, athlete, Nutritionist and expert on fixing digestion! A 3-time Canadian National All Natural Bodybuilding Champion who competed as a vegetarian, former Mr. Universe competitor, and host of The Awesome Health podcast, Wade is one of the world's premier authorities on Natural Nutrition and Training Methods.He's been in the health industry for over 25 years, coached thousands of clients, and is sought out by athletes and high-performance oriented individuals worldwide for his advice on how to optimize their health and fitness levels. Wade also serves as an advisor to the American Anti-Cancer Institute, and is the Co-Founder and President at BiOptimizers, a digestive and health optimization company.Wade shares the truth behind the epidemic of digestive issues in the United States and simple at-home tests we can all do to help personalize our gut healing plan. He also dives into dietary tribalism and how we can have to figure out what works for each individual. This all supports, as he calls it, the "AWESOME health system!"SHOW NOTES:0:52 Welcome to the show!3:34 Wade Lightheart's Bio4:38 Welcome, Wade!5:37 The epidemic of digestive issues6:45 What's gone wrong with our food supply11:19 Our symbiotic relationship with bacteria12:30 Dietary tribalism & Food allergies14:40 His experience in bodybuilding16:08 Why he developed BiOptimizers17:30 Do we need to take digestive enzymes?20:12 The tradeoff with cooking our food22:00 STUDY: Dietary enzymes24:07 Should we be able to eat anything?30:43 A healthy argument about dietary choices31:56 Why he thinks biohacking has emerged33:37 The goal to become “Bulletproof”34:48 What Darwin really said about ‘Adaptation'37:05 The power of journaling & intuition40:26 Renee's experience with journaling42:34 Wade's mission statement44:22 Protein bioavailability & amino acids49:34 How to get more out of your diet52:08 How many enzymes should we take?53:20 At-home digestive tests56:30 Magnesium deficiencies1:03:10 Wade's final piece of advice1:05:42 Thanks for tuning in! RESOURCES:IG: @BiOptimizersFB: BiOptimizersYouTube: BiOptimizersBiOptimizers.com – Save 10% with code: BiohackerBabes10Support this podcast at — https://redcircle.com/biohacker-babes-podcast/donations

New Books in Economic and Business History
Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

New Books in Economic and Business History

Play Episode Listen Later Aug 17, 2021 55:10


The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker's banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship. Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in Science, Technology, and Society
Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

New Books in Science, Technology, and Society

Play Episode Listen Later Aug 17, 2021 55:10


The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker's banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship. Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society

New Books in Food
Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

New Books in Food

Play Episode Listen Later Aug 17, 2021 55:10


The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker's banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship. Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

New Books in Environmental Studies
Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

New Books in Environmental Studies

Play Episode Listen Later Aug 17, 2021 55:10


The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker's banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship. Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

New Books in History
Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

New Books in History

Play Episode Listen Later Aug 17, 2021 55:10


The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker's banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship. Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

New Books Network
Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

New Books Network

Play Episode Listen Later Aug 17, 2021 55:10


The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker's banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship. Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The Doctor's Farmacy with Mark Hyman, M.D.
Why Modern Food Is Nutrient Depleted And How to Fix It with Dan Kittredge

The Doctor's Farmacy with Mark Hyman, M.D.

Play Episode Listen Later Jun 2, 2021 50:16


Why Modern Food Is Nutrient Depleted And How to Fix It | This episode is brought to you by BiOptimizers, Athletic Greens, and TushyIt might be easy to assume that if you’re eating a whole foods diet rich in plants, you’re getting lots of nutrients. Compared to a processed diet, that’s true, but you might not be getting all the nutrition you’d expect from one carrot to the next. Wouldn’t it be cool if we could measure the nutrient density in our food, to pick the most optimal bunch of spinach or package of berries at the market? Thanks to the convergence of technology and nutrition science, we can. I was fascinated to talk to Dan Kittredge about intentionally eating for nutrient density on this episode of The Doctor’s Farmacy. Dan Kittredge has been an organic farmer for more than 30 years and is the founder and executive director of the Bionutrient Food Association, a non-profit whose mission is to “increase quality in the food supply.” Known as one of the leading proponents of “nutrient density,” Dan works to demonstrate the connections between soil health, plant health, and human health. Out of these efforts was born the Real Food Campaign which has engineered a prototype of a hand-held consumer spectrometer designed to test nutrient density at point of purchase. Via the Bionutrient Meter, the goal is to empower consumers to choose for nutrient quality and thereby leverage economic incentives to drive full system regeneration.This episode is brought to you by BiOptimizers, Athletic Greens, and Tushy.Right now, BiOptimizers is offering Doctor’s Farmacy listeners 10% off your Magnesium Breakthrough order. Just go to magbreakthrough.com/hyman and use code HYMAN10 to receive this amazing offer. Athletic Greens is offering Doctor’s Farmacy listeners a full-year supply of their Vitamin D3/K2 Liquid Formula free with your first purchase, plus 5 free travel packs. Just go to athleticgreens.com/hyman to take advantage of this great offer. The Tushy bidet is a sleek attachment that clips onto your existing toilet and connects to the water supply behind your toilet to spray you with clean, fresh water. Right now, Tushy is offering 10% off, just go to hellotushy.com/HYMAN. Here are more of the details from our interview: Dan’s experience growing up on an organic farm and how it shaped the way he thinks about farming (6:12)Limitations of organic agriculture and labeling agricultural practices overall (11:57)Agriculture’s historic focus on calorie abundance over nutrient density and flavor (14:10)Understanding the connection between soil health, planetary health, cultural health, and spiritual health (16:57)America’s malnutrition crisis (20:15)How flavor correlates to nutritional value in plant foods (23:17)Why soil health is key to human survival (28:45)How much has the nutrient density in our food dropped in the last 100 years? (35:12)Hand-held consumer spectrometer designed to test nutrient density of plant food at point of purchase (39:04)Driving beneficial changes in the food supply system (44:48) Learn more about Dan’s work at https://bionutrient.org/ and at https://realfoodcampaign.org/.Follow Bionutrient Food Association on Facebook @bionutrientfoodassociation, Instagram @bionutrientfoodassociation, and on Twitter @BionutrientFood.Follow the Real Food Campaign on Facebook @realfoodcampaign2.0, on Instagram @realfoodcampaign, and on Twitter @realfoodorg. See acast.com/privacy for privacy and opt-out information.

Brain Over Belly
Face The Facts / Modern Food Engineering

Brain Over Belly

Play Episode Listen Later May 11, 2021 34:09


Have you ever wondered why you just can't get enough of certain foods? Why you can eat a whole bag of chips or an entire package of cookies and barely remember doing it? Why the sound, smell, or image of a food from your childhood still makes your mouth water as an adult? Why do you consider some foods “comfort” and not others?It's time to Face The Facts about modern food engineering.

The Road to Carnivore
06. Why Healthy Eating Is So Hard In Our Modern Food Environment

The Road to Carnivore

Play Episode Listen Later Apr 28, 2021 13:53


Welcome to Episode 6 of The Road to Carnivore Podcast!In this 14-minute episode we explore and become aware of how insane our modern food environment is.If you're someone who has a hard time resisting food, this concept is a revelation because you find out that to some degree it's not your fault. We are constantly surrounded by hyperpalatable things to eat and we are constantly prompted to eat. Every occasion is marked with food. It wasn't always like this. Snacking was not a thing before the 1950s.Beginning to understand all the cues and the nature of our modern food environment is key to making changes in your food choices and getting more in control over your food. One of the beautiful things about carnivore is that you're eating foods your body understands. Meat is really tied in with our satiety signals and our body does a good job of communicating when we've had enough steak or chicken. We don't really overeat these things, and we don't need to try to stop ourselves. Our body understands this food.See the show notes and resources here on my website.**Do you want your kids to eat more meat and less junk? Check out my ebook How to Get Your Kids to Eat More Meat...and actually like it.

The Big Show
LIVE on Christmas Eve as modern food, fuel and fiber production never stops

The Big Show

Play Episode Listen Later Dec 24, 2020 47:36


As an example, the markets are open for a partial day and, as expert market analyst Brian Hoops points out, in some cases are at contract highs so more industry folks than ever are working this holiday season so as not to miss this rare opportunity. PLUS Cargill's Brenda Kochanny offers some holiday marketing recipies for success as these prices provide very profitable sales for both the 2020 and 2021 growing season AND the sauceman himself, Speed Herrig of Cookies BBQ fame, provides some last minute feast ideas since things will be a little different this year. Merry Christmas, we are grateful for each and every one of you who has appeared on the show, reached out via e-mail, phone or text with a tip, idea or proposal and tuned in all year long, we couldn't do what we love without all of you!

Education Issues (Audio)
Can Natural Foods Compete with the Modern Food Environment?

Education Issues (Audio)

Play Episode Listen Later Sep 11, 2020 5:51


Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

Obesity Research and Prevention (Audio)
Can Natural Foods Compete with the Modern Food Environment?

Obesity Research and Prevention (Audio)

Play Episode Listen Later Sep 11, 2020 5:51


Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

Education Issues (Video)
Can Natural Foods Compete with the Modern Food Environment?

Education Issues (Video)

Play Episode Listen Later Sep 11, 2020 5:51


Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

UC San Francisco (Video)
Can Natural Foods Compete with the Modern Food Environment?

UC San Francisco (Video)

Play Episode Listen Later Sep 11, 2020 5:51


Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

Education Issues (Audio)
Can Natural Foods Compete with the Modern Food Environment?

Education Issues (Audio)

Play Episode Listen Later Sep 11, 2020 5:51


Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

Health and Medicine (Audio)
Can Natural Foods Compete with the Modern Food Environment?

Health and Medicine (Audio)

Play Episode Listen Later Sep 11, 2020 5:51


Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

Health and Medicine (Video)
Can Natural Foods Compete with the Modern Food Environment?

Health and Medicine (Video)

Play Episode Listen Later Sep 11, 2020 5:51


Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

UC San Francisco (Audio)
Can Natural Foods Compete with the Modern Food Environment?

UC San Francisco (Audio)

Play Episode Listen Later Sep 11, 2020 5:51


Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

Obesity Research and Prevention (Video)
Can Natural Foods Compete with the Modern Food Environment?

Obesity Research and Prevention (Video)

Play Episode Listen Later Sep 11, 2020 5:51


Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

University of California Audio Podcasts (Audio)
Can Natural Foods Compete with the Modern Food Environment?

University of California Audio Podcasts (Audio)

Play Episode Listen Later Sep 11, 2020 5:51


Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

University of California Video Podcasts (Video)
Can Natural Foods Compete with the Modern Food Environment?

University of California Video Podcasts (Video)

Play Episode Listen Later Sep 11, 2020 5:51


Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

Sand Hill Road
E16 Unpacking marketplaces and modern food delivery wars with Mike Ghaffary from Canvas Ventures

Sand Hill Road

Play Episode Listen Later Aug 29, 2020 45:12


In this episode, Erasmus Elsner is talking to Mike Ghaffary, general partner at Canvas Ventures about his journey as app builder, co-founder of Stitcher, CEO at Eat24, to becoming a successful angel investor and now institutional venture investor at Canvas. 00:00 Intro 02:21 Swiss army knife of education 04:04 Business school after Dotcom bubble burst 05:06 Founding Stitcher 06:14 Focusing on news 08:03 Becoming CEO of Eat24 09:39 Growing Eat24 from 10FTEs to $700m top line 10:45 Food delivery wars 11:55 Grubhub Partnership that never launched 13:12 Jeremy Stoppelman and Steve Jobs on search on mobile 14:30 Becoming a successful angel investor 15:35 Paying off graduate debt by making the most expensive iPhone app ever 16:37 Angel investment in Strava 17:20 Angel investment in Superhuman 17:50 Joining Social Capital 19:58 Mike’s experience at Social Capital 20:28 CloudKitchens investment 21:30 HubHaus investment 22:37 Joining Canvas Ventures 24:04 Flyhomes investment 27:52 Marketplace Deep Dive 28:27 Lenny Rachitsky: focus on supply or demand side? 30:06 Thomas Eisenmann: Two-sided networks 30:57 Uber: demand side vs. supply side subsidies 32:09 Local vs. global network effects 33:24 Sarah Tavel (Benchmark): Unlocking new supply in delivery wars 34:21 Local delivery war zones 35:36 Uber Eats entering the market 37:04 Public vs. privately held delivery war contenders 38:54 Marketplace take rate 40:38 Out-of bound marketplace take rates 41:57 Zero percent take rate 43:02 Finding out more about Mike

Feeling Good to Feeling Great By Chie Nutrition

How our food system has evolved into what we see today in the super market? Please learn some watch out that can impact our health and some tips on how to avoid some of these impacts. Music from https://filmmusic.io "Feelin Good" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) Disclaimer: I am not a medical or mental health practitioner and I am not holding myself to be in any capacity. I am a certified nutrition coach and act as mentor or a guide to help people reach their own established health goals. The information I provide are purely for information purpose and are presented to you for educational purposes. Every effort is put into creating content from my personal point of view and experience. --- Send in a voice message: https://anchor.fm/monica-elyse-bastola/message

Iron Culture
Ep. 78 - Diet vs Anti-Diet Culture

Iron Culture

Play Episode Listen Later Aug 3, 2020 112:29


Things happen fast on the interwebs these days kids. You might have only recently learned what intuitive eating actually means. In the course of that, you might have come across the terms “diet culture” and “anti-diet culture”. If you didn’t know what the former was, then you certainly weren’t aware of the definition or possibly even the existence of the latter. In this episode returning guest, Dr. Gabrielle Fundaro helps us understand the roots, definitions, misunderstandings of, and the arguments between these “camps”. As is often the case when people don’t see eye to eye, there is typically something lost in translation. In this episode, we wade into that gap with Dr. Fundaro, who’s been working to bridge it. Brene Brown's Ted Talk on Shame Brene Brown's book on women and shame, I Thought It Was Just Me     Helen Veit's book Modern Food, Moral Food   Christy Harrison's book Anti-Diet   Bridging the Gap Article Series

Innovation Hub
Tipping the Scales: When America Started Moralizing Food

Innovation Hub

Play Episode Listen Later Jul 31, 2020 22:41


It was once a virtue to have some excess weight, kids weren’t considered picky eaters, and the term “overweight” didn’t even exist. What changed? Helen Zoe Veit, an associate professor of history at Michigan State University, and author of “Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century,” joined us to talk about how America began to moralize the food that we eat — or don’t eat.

Innovation Hub
Tipping the Scales: How America Started Moralizing Food

Innovation Hub

Play Episode Listen Later Jan 31, 2020 23:11


It was once a virtue to have some excess weight, kids weren’t considered picky eaters, and the term “overweight” didn’t even exist. What changed? Helen Zoe Veit, an associate professor of history at Michigan State University, and author of “Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century,” joined us to talk about how America began to moralize the food that we eat — or don’t eat.

True Hospitality
What We Take For Granted in the Modern Food Industry

True Hospitality

Play Episode Listen Later Dec 27, 2019 35:02


In this episode, we discuss how much we take the cleanliness, options, quality, and predictability of the modern food industry for granted. It's hard to believe that in the not too distant past, we lived in an age where modifying your order at a restaurant was abnormal, and our spaghetti sauce choices were limited to Prego or Ragu. We'll talk about how the efforts of pioneers like Duncan Hines and Howard Moskowitz helped to shape our moden food industry into what it has become, and how their work still influences our culture to this day.

Frankely Judaic: Explorations in Jewish Studies
Eve Jochnowitz, "Yiddish Reactions to Modern Food"

Frankely Judaic: Explorations in Jewish Studies

Play Episode Listen Later Oct 3, 2019 8:18


2019-20 Frankel Institute "Yiddish Matters" Fellow, Eve Jochnowitz Project Title: Yiddish Reactions to Modern Food

New Books in History
Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

New Books in History

Play Episode Listen Later Jul 15, 2019 74:16


In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today’s readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer’s Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler’s speculative fiction; Ernest Hemingway and Gertrude Stein’s search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald’s anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson’s Their Eyes Were Watching God and Dorothy West’s The Living is Easy. Keyser’s careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat’s research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in African American Studies
Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

New Books in African American Studies

Play Episode Listen Later Jul 15, 2019 74:16


In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today's readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer's Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler's speculative fiction; Ernest Hemingway and Gertrude Stein's search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald's anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson's Their Eyes Were Watching God and Dorothy West's The Living is Easy. Keyser's careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat's research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

New Books Network
Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

New Books Network

Play Episode Listen Later Jul 15, 2019 74:16


In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today’s readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer’s Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler’s speculative fiction; Ernest Hemingway and Gertrude Stein’s search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald’s anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson’s Their Eyes Were Watching God and Dorothy West’s The Living is Easy. Keyser’s careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat’s research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in Food
Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

New Books in Food

Play Episode Listen Later Jul 15, 2019 74:16


In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today’s readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer’s Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler’s speculative fiction; Ernest Hemingway and Gertrude Stein’s search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald’s anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson’s Their Eyes Were Watching God and Dorothy West’s The Living is Easy. Keyser’s careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat’s research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in Literary Studies
Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

New Books in Literary Studies

Play Episode Listen Later Jul 15, 2019 74:16


In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today’s readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer’s Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler’s speculative fiction; Ernest Hemingway and Gertrude Stein’s search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald’s anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson’s Their Eyes Were Watching God and Dorothy West’s The Living is Easy. Keyser’s careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat’s research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Conversation: An OUP Podcast
Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

In Conversation: An OUP Podcast

Play Episode Listen Later Jul 15, 2019 74:16


In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today's readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer's Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler's speculative fiction; Ernest Hemingway and Gertrude Stein's search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald's anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson's Their Eyes Were Watching God and Dorothy West's The Living is Easy. Keyser's careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat's research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

New Books in American Studies
Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

New Books in American Studies

Play Episode Listen Later Jul 15, 2019 74:16


In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today’s readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer’s Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler’s speculative fiction; Ernest Hemingway and Gertrude Stein’s search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald’s anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson’s Their Eyes Were Watching God and Dorothy West’s The Living is Easy. Keyser’s careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat’s research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature.  Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

Future Built
The Modern Food Hall: A Passing Trend, or Here to Stay?

Future Built

Play Episode Listen Later May 21, 2019 23:21


The modern food hall, the newest up-and-coming trend hitting the retail industry, is a place where patrons can try a variety of different foods and restaurants under one roof. These spaces, which feature high-quality food and drinks from local eateries in modern, well-designed settings, offer distinct benefits to patrons, restauranteurs, and property owners alike. Andy Koglin, the president of OKW Architects, has been a leader in the food hall market, and his firm has designed many of the Chicago food halls we know and love. Andy sits down with Skender project engineer – and food hall aficionado – Dan Turro to explore the modern food hall in depth. The two discuss: What makes a modern food hall, and why are they so popular? How do you design a food hall, and is the process different than designing a traditional restaurant space?Where will the next food halls be built?About Andy KoglinFour years after earning his Masters in Architecture from Yale University, Andrew “Andy” Koglin joined OKW. Another four years later, he became a principal. Having built a foundation in corporate interior planning and design, Andy grew the scope of his expertise to include residential, retail, institutional, and hospitality clientele. As the firm’s President, he directs OKW’s retail and mixed-use project group, drawing on over thirty years of experience in architecture to strategically steer projects. Andy also manages the daily operations of the firm, which range from establishing the firm’s vision and mission, to financial oversight, strategic planning, and client relations.Outside the office, Andy serves as a member of the Yale Alumni Schools Committee, where he interviews high school applicants, and is involved in both the Urban Land Institute and the Economic Club of Chicago. To decompress on weekends, he enjoys golf and driving his sports car as fast as possible (on a track and not at the same time), which allows him to connect with his not-so-secret dream of becoming a professional Formula 1 racecar driver.

My Food Job Rocks!
Ep. 171 - Discussing Modern Food Communication with Sally Squires SVP - Management Supervisor & Director, Food, Nutrition and Wellness Communications at Weber Shadwick

My Food Job Rocks!

Play Episode Listen Later May 13, 2019 50:33


Sally Squires is a food communicator who works with really cool companies crafting messages. She spent her early years at the Washington Post, and now works for Weber Shadwick, as their SVP-Management Supervisor & Director, Food, Nutrition and Wellness Communications A funny story about this interview is that you might recall I had the opportunity to go to The Ohio State University to talk about podcasting and they dropped me off in a room with Sally Squires. After a brief talk about some interesting topics, I took out my podcasting gear and did an interview there on the spot! During Sally’s 24 years at the Washington Post, she built out the nutrition section of the organization. She started with small column where people would send her questions and this launched her career from working with the USDA, to collaborate with cool food tech startups to improve their messaging. So get ready to learn about how to be a critical thinker, to have the ability to sort fact from fiction as you’ll look into the mind a trained journalist, an expert at critical thinking. Or rather, be like a scientist when it comes to reading the news. About Sally Sally Squires, MS, MS, wears many professional hats. She is a senior vice president at Powell Tate, the Washington, DC division of Weber Shandwick, a weekly contributor to the leading all-news radio station in Washington, DC and an adjunct professor at the Tufts Friedman School. She spent 24 years as an award-winning health writer at the Washington Post, where she also created the Lean Plate Club, a nationally syndicated nutrition column and online community that now resides at her website, www.leanplateclub.com. Ms. Squires is an author, keynote speaker, documentary filmmaker and has written for a wide range of publications, including Parade and Reader’s Digest.  She holds two master’s degrees from Columbia University; one in nutrition, the other in journalism. She is a member of the American Society for Nutrition, the American Public Health Association, the Academy of Nutrition and Dietetics and the Institute of Food Technologists, among others, and serves on the editorial boards of Nutrition Today and the Nation’s Health, published by the American Public Health Association Sponsor: Salt of the Earth I'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient,  Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave.  Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at info@salt.co.il Show Notes Citation Needed American Society for Nutrition Graduate Degree Columbia University Powell Tate – public affairs Weber Shadwick Nutrition 2018 Glassdoor Clean Plate Club Lean Plate Club Senator Ted Kennedy How do you network in Washington DC?: Our office has tons of interns who ask this question. You have to get yourself out there and meet people. You’d be surprised who you can meet by just reaching out and talking Washington Post Malcolm Gladwell Michael Spector What did you find valuable about the column?: The digital age allowed people to participate in more real time and builds community faster USDA Food Database Supertracker – case study curriculum for low income students Slaughter-Free meat Sustainably Grown How do companies talk about innovative technologies?: Transparency is key Good Food Institute Botulism Refrigeration Clean Meat – Paul Shapiro Artificial Ice The Lean Plate Club Adjunct Professor at Tufts Society of children’s book writers Youtube Knitting Cook’s Illustrated Vertical Farming Ring Nest What advice would you give for communicating science?: Be a good writer. Convey what you’re trying to get across in clear language Potpourri Grammarly How do you write better?: reading aloud. Does what you read make sense? Curiousity. Keep asking questions. Be curious. A good book: A more Beautiful Question Julie Yip-Williams – Unwinding the Miracle Favorite kitchen item: Deyhydrator. I’m trying to make dog treats Favorite cookbook: Barefoot Contessa Ina Garten Where can we find you?: Sallysquires.com; sally@sallysquires.com LinkedIn

New Books in Sociology
Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)

New Books in Sociology

Play Episode Listen Later Mar 20, 2019 47:09


The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Jason Edwards, Jane Levi, and Sami Zubaida about their book Food, Politics, and Society Social Theory and the Modern Food System(University of California Press, 2018). Together we will learn more about the history and sociology of how various ideas and practices shape human understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern society. The authors divide this book into twelve chapters and draw on a wide range of historical and empirical illustrations to provide a concise, informed, and accessible survey of the interaction between social theory as well as food and drink. They provide a perfect interview for a wide range of discipline as long been a focal point of modern social theory. Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He is currently conducting research on the placemaking associated with the development of farmers’ market. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in Food
Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)

New Books in Food

Play Episode Listen Later Mar 20, 2019 47:09


The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Jason Edwards, Jane Levi, and Sami Zubaida about their book Food, Politics, and Society Social Theory and the Modern Food System(University of California Press, 2018). Together we will learn more about the history and sociology of how various ideas and practices shape human understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern society. The authors divide this book into twelve chapters and draw on a wide range of historical and empirical illustrations to provide a concise, informed, and accessible survey of the interaction between social theory as well as food and drink. They provide a perfect interview for a wide range of discipline as long been a focal point of modern social theory. Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He is currently conducting research on the placemaking associated with the development of farmers’ market. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books Network
Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)

New Books Network

Play Episode Listen Later Mar 20, 2019 47:09


The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Jason Edwards, Jane Levi, and Sami Zubaida about their book Food, Politics, and Society Social Theory and the Modern Food System(University of California Press, 2018). Together we will learn more about the history and sociology of how various ideas and practices shape human understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern society. The authors divide this book into twelve chapters and draw on a wide range of historical and empirical illustrations to provide a concise, informed, and accessible survey of the interaction between social theory as well as food and drink. They provide a perfect interview for a wide range of discipline as long been a focal point of modern social theory. Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He is currently conducting research on the placemaking associated with the development of farmers’ market. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in Anthropology
Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)

New Books in Anthropology

Play Episode Listen Later Mar 20, 2019 47:09


The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Jason Edwards, Jane Levi, and Sami Zubaida about their book Food, Politics, and Society Social Theory and the Modern Food System(University of California Press, 2018). Together we will learn more about the history and sociology of how various ideas and practices shape human understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern society. The authors divide this book into twelve chapters and draw on a wide range of historical and empirical illustrations to provide a concise, informed, and accessible survey of the interaction between social theory as well as food and drink. They provide a perfect interview for a wide range of discipline as long been a focal point of modern social theory. Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He is currently conducting research on the placemaking associated with the development of farmers’ market. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in History
Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)

New Books in History

Play Episode Listen Later Mar 20, 2019 47:09


The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Jason Edwards, Jane Levi, and Sami Zubaida about their book Food, Politics, and Society Social Theory and the Modern Food System(University of California Press, 2018). Together we will learn more about the history and sociology of how various ideas and practices shape human understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern society. The authors divide this book into twelve chapters and draw on a wide range of historical and empirical illustrations to provide a concise, informed, and accessible survey of the interaction between social theory as well as food and drink. They provide a perfect interview for a wide range of discipline as long been a focal point of modern social theory. Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He is currently conducting research on the placemaking associated with the development of farmers’ market. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Holden Village Podcast
Modern Food Systems with Katie Monsen

The Holden Village Podcast

Play Episode Listen Later Mar 12, 2019 10:10


Katie Monsen is a lecturer in Environmental Studies and the Rachel Carson College at the University of California Santa Cruz, where she earned her PhD. She grew up in Spokane, Washington, attended Pacific Lutheran University, and also lived in Iowa while earning her master's degree in Ecology and Evolutionary Biology. She has fallen in love with food systems and ecosystems from the Pacific Northwest to the Midwest to California's Central Coast and beyond, and loves to help others fall in love with them, too. Katie teaches courses in sustainability, freshwater ecology, agroecology, and climate change, making space for her students to get their hands dirty and their feet wet as much as possible. On the side she keeps her own hands busy by cooking, knitting, crocheting, and gardening, spending time outside with her husband and daughters, and reading. To learn more about Holden Village, visit: www.holdenvillage.org or to listen to more audio recordings visit: http://audio.holdenvillage.org

Food School: Smarter Stronger Leaner.
The World of Modern Food: More Flavor, Less Nutrition = Overeating + Cravings. How to fix yourself.

Food School: Smarter Stronger Leaner.

Play Episode Listen Later Sep 11, 2018 16:15


TUNE IN and LEARN: How we bred our food for size, stealing flavor and nutrition Why more added "natural flavors" means overeating and never-ending hunger + obesity for you How to fix yourself with the simplest diet invented by mother nature Bitter and Sweet tastes: use them to fine-tune your hunger The Dorito Effect book Need help with meal plan? Fat Loss? Weight Loss? Not sure how to start on KETO? Intermittent fasting? How to get lean and shredded and healthy without starving yourself? SHOOT ME AN EMAIL: Angela@CreateYourself.Today Created by Angela Shurina http://www.CreateYourself.Today/ Support the show (https://www.patreon.com/FoodSchool)

Life. Unrestricted.
LU 061: Alan Levinovitz, Ph.D. – The religious roots of modern food fears & "The Nocebo Effect".

Life. Unrestricted.

Play Episode Listen Later Sep 20, 2017 84:19


Download Episode! Hey there, lovely radicals... podcast time! In today's episode of the "Life. Unrestricted." podcast, I talk to Alan Levinovitz from Charlottesville, Virginia. Alan is an assistant professor of religion at James Madison University, and his academic work focuses on classical Chinese thought, the philosophy of play, and the intersection of religion and medicine. He studied philosophy and religion at Stanford, and received his Ph.D. in religion and literature from the University of Chicago Divinity School. His writing has appeared in numerous media outlets as well as academic journals. Listen to Alan talk about: – What made him see and investigate the connection between religion and our culture’s obsession with "wildly attaching morality/miracle powers" to different foods – Why he would personally have chosen a different title for the book – Where the inclination to attribute (somewhat random) superpowers to certain foods comes from – Why we are so susceptible to fall for miracle promises and fall for all the nutritional lies we are presented with – Where the science really stands on gluten-sensitivity – Why a lot of people with disordered eating hide their disorder by making up sensitivities they don’t really have – How living in fear of certain foods can severely limit our life, relationships and joy – What we are forgetting when we are obsessed with "healthy eating" – Why a fearful attitude about food/food groups/ingredients alone can cause the undesirable symptoms we were trying to avoid – How to not get caught up in the myth of "optimization" and "body hacking" when it comes to food and exercise – How we should really be thinking about the concept (and consequences!) of "dieting" – Why fear-mongering myths about food can have a powerful, long-lasting effect on people – Why, when "the honeymoon phase" of a certain diet is over, we tend to think it’s us that sucks at dieting – What the "Sunk Cost Bias" is and how you can recognize it if it happens in your own mind – Why books by medical doctors (like "Wheat Belly" or "Grain Brain") are misrepresenting actual scientific evidence, and are causing nothing but unnecessary hysteria and fear – Why in science, any "exaggeration" is, in fact, a lie; yet science is often misquoted or taken out of context to create a new sensationalist, fear-mongering narrative – Why we hold on to false beliefs even in light of disproving evidence – What the "Wind Turbine Syndrome" is – Why the powerful "Nocebo Effect" is way too often forgotten – What our beliefs about food have to do with our own mortality – Why irrational fears can cause major obsessions, and why thinking critically and staying objective is so important – Why, when we feel stressed out, we tend to repeat actions that don’t actually work for us, and we tend to do those even harder ("diet’s not working! – let’s diet harder, then...") – Why diet-gurus summon up demons that don’t exist (and how often they get rich doing just that) – Why 30% of the American population is interested in "going gluten-free", even though only 1% actually are affected by Celiac Disease – How to stay sane in a world that constantly throws contradictory nutritional advice at us... ... And so much more! Here’s the link to Alan’s workplace: https://www.jmu.edu/philrel/people/faculty/levinovitz-alan.shtml You can also check out his Twitter account: https://twitter.com/alanlevinovitz?lang=en And here’s the link to his book "The Gluten Lie" on Amazon: https://www.amazon.com/Gluten-Lie-Other-Myths-About/dp/1941393063 If you enjoy and love my podcast, please support it on Patreon! It would greatly help me to keep those episodes coming to you. Thank you! https://www.patreon.com/lifeunrestricted If you want this sort of badassery to come to your phone automatically, please DO subscribe on iTunes (Apple): https://itunes.apple.com/ch/podcast/life.-unrestricted.-podcast/id1130713233?mt=2 or on Stitcher (Android): http://www.stitcher.com/s?fid=93987&refi ********* Don't forget!********* Make sure to join my tribe and meet some of the most supportive, loving and kind people of all shapes and sizes, including great coaches and leaders! We’re right over here at: http://www.lifeunrestricted.org/join/

The Shmooze, The Yiddish Book Center's Podcast
Episode 0140: Kosher USA: How Coke Became Kosher

The Shmooze, The Yiddish Book Center's Podcast

Play Episode Listen Later Mar 24, 2017 20:30


Roger Horowitz, author of the recently published Kosher USA: How Coke Became Kosher and Other Tales of Modern Food, shares a few backstories from his book about the history of keeping kosher in America. He reveals how iconic products such as Coca Cola and Jell-O tried to become kosher, what made Manischewitz wine the first kosher name-brand product to gain a wide non-Jewish audience, and more. Episode 0140 March 24, 2017 Yiddish Book Center Amherst, Massachusetts

The Mockingcast
Episode 77: The Food & Drink Magazine Edition

The Mockingcast

Play Episode Listen Later Feb 9, 2017 79:09


In this special episode of The Mockingcast we give a preview of some of the content of Mockingbird's quarterly print magazine. Several contributors are featured including Dr. Helen Zoe Veit. She's the author of Modern Food, Moral Food. Special Guest: Helen Zoe Veit.

The Eater Upsell
Evan Sung on Modern Food Photography

The Eater Upsell

Play Episode Listen Later Nov 20, 2016 53:27


Evan Sung didn’t think he’d be a photographer — let alone one of the most sought-after food photographers in the country. Armed with an undergrad degree in psychology and an insatiable curiosity about people and the world, Sung set out to tell the most honest visual stories he could, his success at which landed him on the pages of 35 cookbooks (shooting with the likes of chefs Paul Liebrandt and Marc Forgone) and a myriad of publications. Sung visited the Eater Upsell studios to talk LA’s incredible light, his favorite shots of all time, and the unsung hero of the food photography world: the prop stylist. But first, Helen tells Greg about a secret Las Vegas restaurant. Learn more about your ad choices. Visit megaphone.fm/adchoices

Stories from the Stacks
Kosher USA: How Coke Became Kosher and Other Tales of Modern Food with Roger Horowitz

Stories from the Stacks

Play Episode Listen Later Oct 10, 2016 61:23


Dr. Roger Horowitz discusses at the Hagley Museum and Library the history of modern kosher food and the growth and development of the kosher food industry in the 20th century. In explaining how Coke became kosher he talks about how rabbis used Jewish law and modern chemistry to determine what food products were kosher and how food manufacturers could change their ingredients and methods to adhere to Jewish dietary law. Horowitz also discusses the mass appeal of kosher foods to non-Jewish consumers. He cites a statistic that at one time only one quarter of kosher food purchasers were Jewish. Horowitz concludes with a brief section on kosher meat production and how the output of a once large industry has become a specialty product due to issues of economy and changes in the meat industry. Throughout the lecture Horowitz discusses his own family history and personal background, having grown up in an observant Jewish household.

JM in the AM Interviews
Nachum Segal and Roger Horowitz on, "Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Arts and Traditions of the Table: Perspectives on Culinary History)"

JM in the AM Interviews

Play Episode Listen Later Sep 14, 2016


Off the Page: A Columbia University Press Podcast
Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

Off the Page: A Columbia University Press Podcast

Play Episode Listen Later Apr 21, 2016 32:01


In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history.

New Books Network
Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

New Books Network

Play Episode Listen Later Apr 21, 2016 32:01


In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in Food
Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

New Books in Food

Play Episode Listen Later Apr 21, 2016 32:26


In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in Jewish Studies
Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

New Books in Jewish Studies

Play Episode Listen Later Apr 21, 2016 32:01


In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in American Studies
Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

New Books in American Studies

Play Episode Listen Later Apr 21, 2016 32:01


In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in History
Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

New Books in History

Play Episode Listen Later Apr 21, 2016 32:26


In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Books in Popular Culture
Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

New Books in Popular Culture

Play Episode Listen Later Apr 21, 2016 32:26


In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history. Learn more about your ad choices. Visit megaphone.fm/adchoices

Snacky Tunes
Episode 248: Modern Food Reporting

Snacky Tunes

Play Episode Listen Later Mar 27, 2016 48:01


On this week's special edition of Snacky Tunes, we bring you another panel from the South By Southwest festival: "Modern Food Reporting." Presented by Darin Bresnitz, co-host of Snacky Tunes, and Jack Inslee, executive producer at Heritage Radio Network, with guests Helen Rosner (Eater) and James Hamblin, MD (The Atlantic Monthly).

Green Templeton Lectures 2013 : Feeding a Better Future
Food Democracy, Food Control and the Social Dimension of Modern Food Policy

Green Templeton Lectures 2013 : Feeding a Better Future

Play Episode Listen Later Feb 19, 2013 55:51


This lecture, given by Tim Lang, Professor of Food Policy, Centre for Food Policy, City University, London, focuses on the politics and social fissures that cut across contemporary food policy concerns. The 2007-08 commodity price spike enabled a mainly technical, production-oriented approach to future food to stake its claim in mainstream policy discourse. Critics propose that this 'productionism' marginalises and downplays the social dimension of food systems. Food is not just a matter of farming nutrients but is a matter of culture, meanings, aspirations, social justice. In that respect, modern food policy can be helped by an old distinction between needs and wants. Yet the late 20th century left a legacy of food systems supposedly shaped by consumerism and consumer demand. In reality, so-called market economics are distorted and often dominated by increasingly powerful food corporations concerned with their market share more than the food system's sustainability or equitable distribution. The lecture proposed that modern food policy debate is a new phase in an old tension between on the one hand what William Beveridge called Food Control and on the other hand Food Democracy, by which we mean the pursuit of a more equitable rights-based food system. While one offers a technocratic and managerialist approach to policy, the other now needs to focus on the policy mess caused by declining state influence, rising corporate power and mass consumption premised on a diet that is literally unsustainable in that it consumes excessive resources. The lecture concluded that, whatever the attractions of productionism, more attention is needed on the democratic questions of how to improve accountability, governance and societal not just individualised choices. Some reform is needed of food institutions, instruments and policy frameworks. The challenge of achieving a good food system (where populations eat sustainable diets fed by sustainable food supply chains) requires a strong societal ethos and the articulation of a more complex model of the public good than has been exhibited in national and international debate recently. If just some of the crises anticipated by food analysts come about, the debate about Food Control and Food Democracy is likely to move from academia to hard politics.