Podcast appearances and mentions of robyn metcalfe

On today's episode with sit down with executive producer and food historian Robyn Metcalfe to discover a whole new way of relating cheese and life philosophy in the medium of a documentary film.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

On the latest episode of The MIT Press podcast, Robyn Metcalfe, food historian and food futurist, discusses her new book, Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating.  Even if we think we know a lot about good and healthy food—even if we buy organic, believe in slow food, and read Eater—we probably don't know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes, Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience—but, she says, it won't be an easy ride. Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe—a cautious technology optimist—technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world. Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient—but at what cost to our traditionally close relationship with food? Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

On the latest episode of The MIT Press podcast, Robyn Metcalfe, food historian and food futurist, discusses her new book, Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating.  Even if we think we know a lot about good and healthy food—even if we buy organic, believe in slow food, and read Eater—we probably don't know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes, Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience—but, she says, it won't be an easy ride. Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe—a cautious technology optimist—technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world. Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient—but at what cost to our traditionally close relationship with food? Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/economics

In this episode of This Green Earth, Nell and Chris talk with author (1:42) Robyn Metcalfe. This interview is a rebroadcast from February 15, 2022. Robyn talks about her book Humans in Our Food . It paints an in-depth picture of what it means to be human in connection with the food industry. Metcalfe sheds light on some of the stories from her book and talks about why she decided to take on this topic.Then, (18:52) Patrick Lamers with the National Energy Laboratory comes on to discuss a global research effort to remove carbon dioxide from the atmosphere utilizing new technologies that could be critical in achieving a net-zero greenhouse gas emissions economy by 2050.

So what did you have for breakfast? Did any of it come from your refrigerator? On this episode of The Futures Archive Lee Moreau and Sara Hendren discuss designing for health and safety within the everyday context of refrigeration and the mysterious coldscape. With additional insights from Jonathan Rees, Nicola Twilley, Vipul Saran, and Robyn Metcalfe. 

It’s the final episode of our series on global trade, and we’ve got our eyes set on the future.In the past, trade was hindered by distance and limited communication, which today’s internet and fast travel routes have helped to mediate. These days, trade is confronted by new issues: global inequalities that force people to migrate, machines so efficient they’re making human labor redundant, and alarming threats to cybersecurity.We’ll start by looking at the borders that still divide countries, and the people whose profession it is to cross them. Then, we’ll hear about job automation, and why sitting back and letting robots do our work for us may not be as relaxing as it sounds. Next, we’ll dig deep into the dark corners of the internet. And finally, to conclude our series, we’ll travel to the “new” Silk Road.Further Reading:You can find a longer interview with Alyshia Gálvez on a November episode of Meant to be Eaten. To read more about how NAFTA impacts public health and people’s lives in Mexico, check out her book, Eating NAFTA.You can explore the Dark Web more through Robert Gehl’s book. Listen to Eating Matters’ full interview with Robyn Metcalf on Episode 137 and subscribe wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Discover more content in http://www.newmedia.ufm.edu Robyn Metcalfe is a specialized food historian. During this interview, she shared her experience with the Antigua Forum, her professional journey, and why the supply chain requires a free market and entrepreneurship to improve.

Inspírate, crea nuevos proyectos y expande tu conocimiento en http://newmedia.ufm.edu ¿De dónde vienen los alimentos en Guatemala? Esta es una interrogante que estudiantes y profesores de la Escuela de Gastronomía, Nutrición Clínica y la Facultad de Arquitectura de la UFM decidieron explorar para determinar la trazabilidad de los alimentos del país. Visitar la Central del Mayoreo (CENMA) y el mercado de La Terminal en la ciudad de Guatemala fueron parte de las actividades de esta iniciativa en donde Robyn Metcalfe, experta en trazabilidad, con un enfoque en la aplicación de tecnologías para innovar los sistemas alimentarios, descubrió junto a los participantes, el proceso y los intermediarios detrás de la obtención de diversos productos agrícolas guatemaltecos.

New technologies can make the food system more efficient, but, how much technology can we tolerate in our connection and relationship with food?. During this conference, Robyn Metcalfe tells her journey through studying food and the history of the food supply chain.  Metcalfe explains how since she was young, she was into the food industry because her grandfather was the founder of a hamburgers chain in LA. She moved to Switzerland with a cheese producer and got interested in how little procedures to get food on your plate can be massive.  Robyn mentions other projects she has developed, such as having a farm of animal breeds that were getting extinct because they take too long to grow, and weren’t commercial. The objective of this farm was to make this species more profitable and to get restaurants interested in them. She also shares her interest in agriculture and tells a story of how cities are formed around their food systems. The historian reveals some of her techniques to get information about the food supply chain for her book. She investigated simple foods in different cities, such as a rice bowl in Tokyo, a slice of pizza in New York, and asked the people involved in their whole supply chain to understand how it came all together.  Then, Metcalfe describes the four key ingredients to keep our food moving, for a good operated food supply chain: Reliability Trust Adaptability Technology After this, she shares an initiative of a competition that searches for solutions to improve these four keys and reduce the waste of food. She also mentions how different these solutions can be depending on the country they are developed.  To conclude, Metcalfe shows some of the people she interviewed for her book and explains the importance of their stories because often these individuals are invisible in the food chain. She also points out that the stories that food can bring are as interesting as the processes of the food chain.

One of the many challenges facing governments and businesses during a disaster is ensuring the steady supply of food. For this week’s interview on Trend Lines, Robyn Metcalfe joins WPR’s Elliot Waldman for a conversation about how global food supply chains are adapting during the coronavirus pandemic. If you like what you hear on Trend Lines and what you’ve read on WPR, you can sign up for our free newsletter to get our uncompromising analysis delivered straight to your inbox. The newsletter offers a free preview article every day of the week, plus three more complimentary articles in our weekly roundup every Friday. Sign up here. Then subscribe. Relevant Articles on WPR: What It Will Take to Save Economies From the Coronavirus Pandemic Trump’s Trade Policies Are Making the Coronavirus Pandemic Even Worse Why Societies Are Resilient to Disasters Like COVID-19 Building Trust, Confidence and Collective Action in the Age of COVID-19 Trend Lines is produced and edited by Peter Dörrie, a freelance journalist and analyst focusing on security and resource politics in Africa. You can follow him on Twitter at @peterdoerrie. To send feedback or questions, email us at podcast@worldpoliticsreview.com.

Today's thought leader is: Dr. Robyn Metcalfe, Director at Food+City and author of Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of EatingThe stories you need to know:• AppHarvest makes an impact on the Produce Supply Chain for U.S. Grocers. • Social Media is Fueling a Market for Novelty Eggs.Our farmer is: Trey Braswell, President of Braswell Family Farms

Host Jenna Liut is joined by Robyn Metcalfe, author of the newly published book, “Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating,” to unpack the unbelievable complexities of the current food supply chain and discuss how technology will impact the future of how our food gets from the field to our fork. Eating Matters is powered by Simplecast.

Le texte de la semaine avec Kéven Breton et Ludovic Bourdages. Entrevue avec Marie Kock pour Yoga, une histoire-monde. Rafaële Germain et l'archétype de la Princesse. Éric Moreault au Festival de Cannes. Faits divers avec Steve Gagnon; regarder les trains passer. Entrevue avec la sociologue Soumaya Nammane Guessou. Hélène Laurendeau et Jean-Pierre Lemasson qui ont lu Food Routes : Growing Bananas in Iceland and Other Tales from the Logistics of Eating, de Robyn Metcalfe.

How Food Gets From Farm to Table - Dr. Robyn Metcalfe The Not Old Better Show, Smithsonian Inside Science Series Welcome to The Not Old Better Show, Smithsonian Associates Inside Science Series, I'm Paul Vogelzang and this is episode #351. As part of our Smithsonian Associates Inside Science & Technology series, we are joined today by author, food historian, scientist, and farmer Dr. Robyn Metcalfe,  author of the new book, Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating. Dr. Metcalfe will be appearing at the Smithsonian Associates, Monday, May 13, 2019, and her presentation is entitled, The Global Grocery Store: How Your Food Gets From Farm to Table. More information and details, here https://smithsonianassociates.org/ticketing/tickets/global-grocery-store-how-your-food-gets-from-farm-to-table More information about The Not Old Better Show, here https://notold-better.com

On the latest episode of The MIT Press podcast, Robyn Metcalfe, food historian and food futurist, discusses her new book, Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating.  Even if we think we know a lot about good and healthy food—even if we buy organic, believe in slow food, and read Eater—we probably don't know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes, Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience—but, she says, it won't be an easy ride. Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe—a cautious technology optimist—technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world. Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient—but at what cost to our traditionally close relationship with food?

Southern California's famous Santa Anita racetrack is struggling to explain a series of recent horse injuries and deaths. Host Meagan Cantwell is joined by freelance journalist Christa Lesté-Lasserre to discuss what might be causing these injuries and when the track might reopen. In our second segment, researchers are racing to understand the impact of jailing people before trial in the United States. Host Sarah Crespi talks with Online News Editor Catherine Matacic about the negative downstream effects of cash bail—and what research can tell us about other options for the U.S. pretrial justice system. Last up is books, in which we hear about the long, sometimes winding, roads that food can take from its source to your plate. Books editor Valerie Thompson talks with author Robyn Metcalfe about her new work, Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating. This week's episode was edited by Podigy. *Correction, 1 April, 12 p.m.: A previous version of this podcast included an additional research technique that was not used to investigate the Santa Anita racetrack. Download the transcript (PDF)  Listen to previous podcasts. About the Science Podcast [Image: Mark Smith/Flickr; Music: Jeffrey Cook]

Southern California’s famous Santa Anita racetrack is struggling to explain a series of recent horse injuries and deaths. Host Meagan Cantwell is joined by freelance journalist Christa Lesté-Lasserre to discuss what might be causing these injuries and when the track might reopen. In our second segment, researchers are racing to understand the impact of jailing people before trial in the United States. Host Sarah Crespi talks with Online News Editor Catherine Matacic about the negative downstream effects of cash bail—and what research can tell us about other options for the U.S. pretrial justice system. Last up is books, in which we hear about the long, sometimes winding, roads that food can take from its source to your plate. Books editor Valerie Thompson talks with author Robyn Metcalfe about her new work, Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating. This week’s episode was edited by Podigy. *Correction, 1 April, 12 p.m.: A previous version of this podcast included an additional research technique that was not used to investigate the Santa Anita racetrack. Download the transcript (PDF)  Listen to previous podcasts. About the Science Podcast [Image: Mark Smith/Flickr; Music: Jeffrey Cook]

Robyn Metcalfe is the founder and director of Food+City at the University of Texas at Austin. Food+City i a platform for telling stories that inspire innovation in the food system. Dr. Metcalfe is a food historian at the University of Texas at Austin, founder and visiting research scholar and lecturer in the College of Natural Sciences. Metcalfe has written for and produced Sunset Magazine, authored two non-fiction books, served as a visiting research scholar at Boston University and founded a non-profit educational farm in Maine. She has a Cordon Bleu certificate for culinary skills, a Cheese Certificate and is an ultra-marathoner. In this episode of Ideas to Invoices, Metcalfe talks about the need for innovation in the food system, food startups and Food+City's mission and Food Challenge Prize at SXSW in 2018.