Podcast appearances and mentions of talia ralph

Dan and Radiolab's Jad Abumrad explore the new frontier of weed-infused foods with a pastry chef. They'll tell you how it tastes. They'll tell you how it makes them feel. And they'll tell you what happens when you eat way, way too much of it.This episode originally aired on June 7, 2015, and was produced by Dan Pashman, Anne Saini, Talia Ralph, and the Radiolab team, with editing help from Shoshana Gold. Sound design by Alex Overington. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. Publishing by Shantel Holder and transcription by Emily Nguyen.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. The SiriusXM app has all your favorite podcasts, and you can listen to over 200 ad-free music channels curated by genre and era. Plus, live sports coverage, interviews with A-list stars and more. It's everything you want in a podcast app and music app all rolled into one. For three months free, go to siriusxm.com/sporkful.

This episode of Week in Review covers restaurant equipment absconsion, corporate sustainability issues in the food industry, and why Japanese people live longer lives than Americans. Jack and Erin welcome Heritage Radio alum, Talia Ralph, on to The Breakdown to talk about the new food and culture website, Taste Talks. LAST GREAT BITE Every episode of Week In Review opens with a recap of the last great thing Jack and Erin ate, and how you can try it too. JACK: Clam chowder poutine from The Darling in Charleston, SC ERIN: The taste of Fall: beef and emmer soup straight out of her freezer archives FEATURED EPISODES Get caught up on the highlight reel of clips from the last week of HRN’s programming. Never Have I Ever from Charleston Wine + Food Hosted by Jack Inslee, Erin Fairbanks, and Allison Hamlin With guests Virginia Willis (cookbook author), Blake Hartwick (Bonterra), and John Lewis (Lewis Barbecue) What Doesn’t Kill You Episdoe #184: Target Goes Cage Free (3/7/16) Hosted by Katy Keiffer With guest Leah Garces, Executive Director of Compassion in World Farming USA Japan Eats Episode #35: Dedicated to Fish (3/7/16) Hosted by Akiko Katayama With guest Yuji Haraguchi of Okonomi//YUJI Ramen and Japanese-style fish market Osakana The Breakdown: A guest or caller from around the industry joins the show to talk about their recent work. Jack and Erin speak with Talia Ralph, Editor of Taste Talks, a new website that looks at the intersection of food and culture. Talia describes it as a resource tailored to people who want to bridge the gap between food, music, politics, art, and design. Some of Taste Talks’ featured content: Pizza Pals: a music-food video series hosted by Colin Agendorf The Refugee Crisis is Being Fought Food First Talking Taste with Brooklyn Brewery’s Steve Hindy Fashion and Food Go Together Better Than You’d Think Hosting a panel at South Bites at SXSW next week (we will also be there!) Big-Ups: Jack and Erin “big up” people, places, and things they're totally digging right now. JACK: Our killer high school intern, Malcolm Fisher, from ICE in Union Square ERIN: Elijah “The Mayor” Clark, a New York-based muay thai fighter who faced racial discrimination on the PATH train coming back from Hoboken this past week. He bravely shared his story via social media, which shed light on the impact that political and social discourse has on people in the real world. Elijah is fighting on March 25 at Broad Street Ballroom.

This week on Eating Matters, host Kim Kessler is joined by assistant producer Talia Ralph for a show focusing on feeding the Navajo Nation. The Navajo, like many other American Indians and Alaska Natives, struggle with some of the worst health outcomes in the United States. Sonlatsa Jim-Martin of the Community Outreach and Patient Empowerment (COPE) Project and Ona Balkus of the REACH Food Coalition via Harvard University join the program talking about their combined efforts to mobilize community and change the current lacking regional food systems and healthcare delivery. Sonlatsa and Ona explain that their goal is to improve the overall health of high-risk patients with poorly controlled chronic diseases and those at risk of developing chronic diseases living within Navajo Nation. Also discussing how these helpful efforts began as well as the highlights and challenges of this important food advocacy, Kim gets the scoop on what’s next for COPE and REACH Projects efforts. This program was brought to you by Whole Foods Market. Photo via Partners In Health website “A lot of the problems with the food system in Navajo Nation are ones that go back many generations.” —Ona Balkus on Eating Matters “This connection that we have with food is a part of our fundamental laws as Navajo people. It’s a part of our spiritual wellness and it is a customary law that goes into our teachings about the Earth and our relationship with food and water.” —Sonlatsa Jim-Martin on Eating Matters

Generating over $12 billion in annual sales, kosher food is big business. This week on Eating Matters, host Kim Kessler and guest co-host Talia Ralph welcome Timothy Lytton, law professor and author of “Kosher: Private Regulation in the Age of Industrial Food” to the show. Discussing how kosher food came to be a successful private-sector regulation in an era of growing public concern over the government’s ability to ensure food safety, Tim divulges the factual evolution of the kosher certification. Currently, a network of over three hundred private certifiers ensures the kosher status of food for over twelve million Americans, of whom only eight percent are religious Jews. However, Tim explains in detail that this system was not always so reliable. After the break, Tim speaks on the Vinegar Scandal of 1986 and how the horrible instance went on to further improve kosher regulations and how private kosher certification holds important lessons for improving food regulation in general. Like organic and locavore enthusiasts, a growing number of consumers see in rabbinic supervision a way to personalize today’s vastly complex, globalized system of food production. Tune in for a wonderfully informative show. This program was brought to you by Cain Vineyard & Winery. “What we find in kosher is that people want different levels of stringency.” —Timothy Lytton on Eating Matters.

This week on Eating Matters, host Kim Kessler and guest co-host Talia Ralph are on the line with Anurag Varma, attorney at Akin Gump Strauss Hauer & Feld LLP who has been an instrumental part of what is considered the biggest discrimination case in agricultural history, Pigford v. Glickman. In the 1999 case Pigford v. Glickman, African-American farmers claimed the USDA had systematically discriminated against them on the basis of race, wrongfully denying them of farm loans and assistance. A successful case relating to discrimination against Native American farmers also followed, Keepseagle v. Vilsack. Although the Pigford case was settled, many farmers were unable to file claims before the deadline and numerous lawsuits were filed. Over a decade later in 2010, Congress approved $1.25 billion to pay claims and other expenses as part of the Settlement of Pigford II. Talking to Anurag about how the case came about and his experiences working for a positive outcome, Kim and Talia also get his take on the similar Keepseagle v. Vilsack case. Tune in for a great show! This program was brought to you by Edwards VA Ham.      ”Forty acres and a mule. The government broke that promise to African American farmers. Over one hundred years later, the USDA broke its promise to Mr. James Beverly. It promised him a loan to build farrowing houses so that he could breed hogs. Because he was African American, he never received that loan. He lost his farm because of the loan that never was. Nothing can completely undo the discrimination of the past or restore lost land or lost opportunities to Mr. Beverly or to all of the other African American farmers whose representatives came before this Court. Historical discrimination cannot be undone.” Opinion in Pigford v. Glickman, U.S. District Court for the District of Columbia. “It’s been the greatest honor in my life to work on both of these cases.” [34:00] —Anurag Varma on Eating Matters

God’s Love We Deliver started in 1985, when Ganga Stone biked over a couple bags of groceries to a friend living with HIV/AIDS. When she realized that he needed more than raw ingredients, she founded God’s Love — an organization that tailors nutritious, health-promoting meals for people living with serious illnesses. On today’s Eating Matters episode—the second installment of the “Prescribing Food” series—the organization’s Director of Policy and Planning Alissa Wassung joins assistant producer Talia Ralph, along with Sarah, a client of God’s Love. The conversation spans how their client base has grown and changed to what progressive policies are happening in New York state to make these kinds of services easier to access. “Food is love,” is one of GLWD’s central tenets, but it is also a powerful tool to make people’s lives easier and healthier as they face cancer, HIV/AIDS, and other serious illnesses. This program was brought to you by Cain Vineyard & Winery. “Back in 2001 we actually expanded our mission to serve people living with all severe illnesses: cancer, MS, Alzheimer’s, etc. The reason we did that is that we had learned so much about treating illness with nutrition with our work with the HIV/AIDS community that we had clients calling us up saying ‘my friend has cancer, can you help them?’ and of course we couldn’t say anything but ‘yes.'” [4:09] “We believe that being sick and hungry is a crisis that demands urgent response… We never charge clients for their meals and we will never have a waiting list. ” [5:26] —Alissa Wassung on Eating Matters

This week on Snacky Tunes, hosts Darin and Greg Bresnitz welcome Heritage Radio Network’s own Talia Ralph to the show! Talia is the host of the new Thursday show, Pizza Party, and starts this episode with the guys off with a bang – talking pizza and bagels. Hailing from Montreal, Talia talks about her food memories growing up, complete with her grandmother’s matzo ball soup. Talia admits that her family was a big source of inspiration for her to head into the food world and having nearly completed her Graduate Degree in Food Studies at NYU, the guys dig deep into her obsession with various American chain restaurants. In the second half of the show, the guys welcome musical guest Nullsleep to Snacky Tunes. Nullsleep is an electronic musician whose musical style could best be described as post-cyberpunk; a combination of distorted synthpop, electro, and industrial produced with repurposed low-bit electronics. Delving into his musical influences and writing process, Greg and Darin chat about more 1980s inspirations before hearing a few brand new, unnamed tracks, live in the studio. This program has been sponsored by Cain Vineyard & Winery. “I do have a lingering obsession with American chain food.” [13:45] “I really love talking about things that people overlook but that I actually think are really important and significant, and I think that pizza is one of those things.” [30:49] —Talia Ralph on Snacky Tunes “The whole period of technology during the 80s, the emergence of the internet… is interesting inspirational material to draw from.” [52:00] —Nullsleep on Snacky Tunes

This week on The Farm Report concludes the three part series on the sheep and lamb industry. Guest-host Talia Ralph fills in for Erin Fairbanks today and is joined by the co-producer of the series, John Wilkes. The first guest is Jean-Pierre Garnier, CEO of English Lamb and Beef Executive. EBLEX exists to enhance the profitability and sustainability of the English beef and lamb sector. He talks about sheep in the global markets and how, for instance, the UK sheep sector could be affected should the American market open up. John also asks Jean-Pierre about how the possible outcome of the Scottish referendum could affect the lamb and sheep industry. After the break, Talia and John speak with Cody Hiemke who is a lamb buyer with Niman Ranch in San Francisco. Cody gives a great overview of where the US industry is currently and what to expect from the sheep and lamb industry in the future. This program was brought to you by Cain Vineyard & Winery. “We need to keep lamb in the forefront of consumers’ minds.” [7:40] —Jean-Pierre Garnier on The Farm Report “Here in the Midwest and out east, there’s a lot of demand for the direct market of lamb.” [28:00] —Cody Hiemke on The Farm Report

How did a story about hog rectum and calamari on public radio capture the public’s attention and win a James Beard Award? Find out on a brand new episode of Eat Your Words, as host Talia Ralph is joined by Ben Calhoun, a producer for NPR’s This American Life, who contributed the story about hog rectum to the popular public radio show. He got a tip about a meat plant selling pig intestines as fake calamari, wondered if it could be true, and decided to investigate. Tune in as Ben explains how the story came to life and shares why he became so emotionally invested in the possibility of pork bung masquerading as seafood. This program was brought to you by Consider Bardwell Farm “I like finding all the paths to go down and chasing them all as far as they can possibly go.” [06:00] “Pricing in American food culture ends up obscuring so many other things that are happening with those foods.” [25:00] “The story appealed to different parts of my personality as a journalist and somebody who likes to make radio […] I love the idea of it. If you didn’t have to use the word rectum, it could be a children’s book.” [27:00] “If you eat calamari in the United States, I can’t guarantee anything but I’d bet everything I own that you’re not eating hog rectum […] eat your calamari with confidence!” [28:00] –Ben Calhoun on Eat Your Words

Take a trip to Texas on a southern themed episode of Eat Your Words. Guest host Talia Ralph is joined by Lisa Fain, author of the popular blog Homesick Texan and the book it inspired, The Homesick Texan Cookbook .In 2006, Fain started the blog Homesick Texan to share Texan food with fellow expatriates, and the site immediately connected with readers worldwide, Texan and non-Texan alike. Now, in her long-awaited first cookbook, Fain brings the comfort of Texan home cooking to you. Hear about some of her favorite regional dishes, some misconceptions about Texas cooking and a preview at what recipes readers can find in The Homesick Texan Cookbook. This program was brought to you by The International Culinary Center. “Tex-Mex sometimes has a bad rap, but when it’s well done it can be just as delicious as any other cuisine.” [07:00] “If you want to parlay a blog into anything you have to post on a regular basis.” [23:00] “Beans are great on their own and chili is great on its own. It’s almost disrespectful when you combine them.” [30:00] –Lisa Fain on Eat Your Words

Who doesn’t love good, local fruit? Tune in to this week’s episode of Eat Your Words as guest host Talia Ralph chats with Sarah Huck and Brian Nicholson, the duo behind Fruitful: Four Seasons of Fresh Fruit Recipes . Fruitful is a trip to the local orchard, overflowing with ripe, seasonal produce—and it’s not just desserts! From sweet to savory, including fresh juices, every chapter is devoted to the produce of the moment: rhubarb, strawberries, apples, plums, apricots, peaches, quinces, pears, and more. This delectable cookbook showcases the bounty from New York’s favorite orchard, Red Jacket Orchards, illustrated with gorgeous full-color photography throughout—but all of the fruit can be found wherever you live. This program was brought to you by Whole Foods Market. “This is a pivotal moment in the local food movement. We’re a part of that fabric.” [06:00] “Sustainability for us is more than just the environment. Beyond that is the fact we have to make sure decisions we make today will pay off 5-10 years from now.” [23:00] “The local food movement is reaching an important stage in its life cycle. I think what became clear to me is that people have made this a really important topic. Customers are trying to learn more, which is great for us as a country.” [33:00] –Brian Nicholson on Eat Your Words “When you get a perfect apricot, there may be nothing better.” [12:00] “If you want to know what it’s like to own a fruit farm – now’s your chance.” [35:00] –Sarah Huck on Eat Your Words

What is it about ice cream? People are head over heals with it in a way that is rarely paralleled with other foods. On a topical episode of Eat Your Words, host Talia Ralph sits down with Brian Smith and Jackie Cuscuna, co-founders of Ample Hills Creamery and co-authors of Ample Hills Creamery – The Cookbook. Find out how Brian’s past life as a writer of “monster movie” helps inform his work as an ice cream maker, learn about their plans for a new shop in Gowanus and hear what makes their cookbook stand out from its recipe-driven peers. This program was brought to you by Rolling Press. “Growing up, ice cream was the first food love that I had. It’s uniquely American and part of our mythology.” [03:00] “People think Ample Hills and they don’t think Brooklyn. The hills have been paved over but there used to be hills with pastures and dairy farms in Brooklyn. The name is a nice way to touch back on the history of Brooklyn.” [12:00] –Brian Smith on Eat Your Words “We wanted to invite people into the book the way we invite people into our shop.” [21:00] –Jackie Cuscuna on Eat Your Words

This week on Eat Your Words, host Talia Ralph gets into the meat and grits of Southern food with Francis Lam, Top Chef judge, food writer, and the editor of Cornbread Nation 7, an anthology of the best southern food writing in recent years. From its hazy geographic boundaries to the wealth and layering of cultures and tastes, the Southern United States is more than just a spot on the map. Lam — himself a self-described honorary Southerner, hailing from New Jersey — addresses some tough questions about the Dixie and its foodways. He also shares his own misguided preconceptions and stories about Southern hospitality. Is Virginia the south? Is Miami, Florida? Are you still Southern if you’ve lived in New York for the last 10 years? Yes, yes and yes, according to this expansive collection of writing. Curious? Craving some good quality barbecue talk? Tune in to this episode for more! This program was brought to you Edwards VA Ham. “The idea of what it means to be Southern is in a lot of ways is the idea of what it means to be American – rightly or wrongly!” [05:00] “I’ve intellectually come to realize you can’t just broadly paint stereotypes of people and be comfortable with them. If you told me who I thought I would meet in Mississippi when I was 16, I’d be so embarrassed with what my 16 year self would say.” [12:00] “I think Southern food has become the national regional cuisine. We like the idea that it’s a regional cuisine because it makes it seem more real. The fact that the South is perceived as being tradition minded feeds into that idea.” [29:00] –Francis Lam on Eat Your Words

As environmentally healthful and thoughtful eaters pile on the vegetables and fruits and push animal protein off their plates, the desire for more recipes showcasing fresh produce has gone sky high. On this week’s episode of Eat Your Words, Talia Ralph chats with Myra Goodman, author of Straight from the Earth: Irresistible Vegan Recipes for Everyone. Myra Goodman, and her husband Drew, founded Earthbound Farm on their 2.5 acre raspberry farm in Carmel Valley, California in 1984. They were the first to successfully market packaged salads for retail sale, and their farm grew to become the largest grower of organic produce in North America. Earthbound’s 200 growers collectively avoid the use of about 15 million pounds of conventional agricultural chemicals every year. Myra offers some great insight and perspective into vegan eating, diet choices and plant based foods. This program was brought to you by Whole Foods Market. “I thought it was important to become a part of the plant based food revolution as well as the organic food revolution.” [02:00] “Sometimes you can just eliminate the animal product [in recipes] and you don’t even notice.” [13:00] “You can get saturated fats in a vegan diet.” [18:00] “Most people when they hear the word vegan think of it as an extremist movement and a club that they don’t really want to join. We don’t want vegan to be an exclusive club, we want people to eat as many plant based foods as possible.” [22:00] –Myra Goodman on Eat Your Words

With the rise of interest in local ingredients, “New Nordic cuisine”, and sustainability – foraging has become quite the buzz-word. What does it actually mean to forage? What does foraging look like in a place like New York City? We find out this week on Eat Your Words, as guest-host Talia Ralph chats with Ava Chin. A native New Yorker from Flushing, Queens, Ava Chin forages throughout the five boroughs and the tri-state area, writing about her finds for places like the NY Times City Room and Saveur magazine. Her memoir Eating Wildly: Foraging for Life, Love, and the Perfect Meal (Simon & Schuster, May 2014), about being raised by a single mother and loving Chinese grandparents, reveals how foraging and the DIY-food movement helped Ava to heal up from the wound of an absent father and taught her important lessons in self-reliance. Tune in and get an insightful primer on foraging! This program was sponsored by Fairway Market. “As a foraging when I think about edible weeds – these are the things that to me are gold. When you put a plant in the category of weed – you render it useless, it’s as if it has no purpose. But in fact, edible weeds are pretty amazing.” [03:00] “If you can recognize a dandelion, you’ve already started on your foraging journey. It’s as simple as that.” [20:00] –Ava Chin on Eat Your Words

Low-fat, non-fat and “heart healthy”.. we’ve heard it all. Americans are constantly avoiding the “f” word to try and stay fit and healthy, but should fat be an essential part of a healthy diet? Nina Taicholz thinks so. She’s the author of “The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet”, and she’s this week’s guest on Eat Your Words with guest-host Talia Ralph. How did we start to think that saturated fat was bad for us? Why are fad diets constantly proven wrong? Can you finally feel good about putting mountains of butter on your toast? Tune in and find out on a fat-friendly edition of Eat Your Words. This program was sponsored by The International Culinary Center. “Fat is the nutrient that’s been targeted the most – and I’ve realized that all of our nutrition recommendations over the past 50 years have turned out to be wrong!” [03:00] “This story [of low-fat diets] is a failure of scientists – good intentioned men who really wanted to solve the heart disease epidemic, believed this is the best possible solution and jumped the gun before it was ready.” [11:00] “There’s a small group of nutrition aristocrats who control all the expert panels and are in charge of all the studies. They control the nutrition agenda in the country.” [14:00] “My book is not a diet book – it’s a book of science and history.” [20:00] –Nina Taicholz on Eat Your Words

Cinco de Mayo may be a misunderstood holiday, but that doesn’t mean it can’t be a reason to celebrate Mexican culinary traditions. Today on Eat Your Words, guest host Talia Ralph is joined by Fany Gerson, co-owner of Dough, owner of La Newyorkina and author of two cookbooks – Paletas and My Sweet Mexico. Fany knows her stuff when it comes to the cuisine of Mexico, especially sweets. Tune in and get an inside look at Mexican desserts and what makes them so unique. This program was sponsored by Whole Foods Market. “You could write a whole encyclopedia on Mexican desserts!” [10:00] –Fany Gerson on Eat Your Words