Podcasts about way we eat

3/4 In February 1882 the SS Dunedin departed New Zealand on a voyage that would revolutionise the way we eat and kickstart the world's food supply chain. Aboard were thousands of mutton, lamb and pig carcasses as well as 250 kegs of butter, hare, pheasant, turkey, chicken and 2226 sheep tongues. This cargo would be kept fresh in the ship's hold using a state-of-the-art Bell-Coleman compression refrigeration machine and would mark the first time fresh goods had ever been transported over such a distance. However, the route was far from plain sailing... For the third story in our series 'Ships that Made the British Empire' series, Dan is joined by Senior Archivist Max Wilson and former colleague Charlotte Ward from Lloyd's Register Foundation whose archives hold the greatest stories of Britain's maritime history. You can find out more about Lloyd's Register Foundation's history and its work that supports research, innovation and education to help the global community tackle the most pressing safety and risk challenges. Just go to https://hec.lrfoundation.org.uk/Produced by Mariana Des Forges and edited by Dougal Patmore. Peta Stamper is the production manager for this series, 'Ships that Made the British Empire'.We'd love to hear from you - what do you want to hear an episode on? You can email the podcast at ds.hh@historyhit.com.You can take part in our listener survey here.

Of entrepreneurship, and great men, and achievement. The written version of this review can be found here (https://theworthyhouse.com/2024/06/25/life-on-the-line-a-chefs-story-of-chasing-greatness-facing-death-and-redefining-the-way-we-eat-grant-achatz/) We strongly encourage, in these days of censorship and deplatforming, all readers to bookmark our main site (https://www.theworthyhouse.com). You can also subscribe for email notifications. The Worthy House does not solicit donations or other support, or have ads. Other than at the main site, you can follow Charles here: https://twitter.com/TheWorthyHouse

Today we’re talking about food. Specifically, Big Food. In his book, “Barons: Money, Power, and the Corruption of America's Food Industry,” Austin Frerick, agricultural and antitrust policy fellow at Yale, argues the food system is the most consolidated sector in the United States. On the show today, Frerick explains how the American food system became so concentrated, how that’s inflated prices and eroded quality, and what we should do about it. Plus, Walmart’s role as king of grocery kings. Then, we’ll get into why Boeing can’t keep up with SpaceX. And, an expert on youth mental health (and former guest on “Make Me Smart”) was wrong about how teens curate their social media feeds. Here’s everything else we talked about today: “Lax Antitrust Enforcement Imperils The Nation's Supply Chains” from Forbes “What Is “Big Ag,” and Why Should You Be Worried About Them?” from Union of Concerned Scientists “The problem with growing corporate concentration and power in the global food system” from Nature Food “Major retailers are offering summer deals to entice inflation-weary shoppers” from AP News “US Consumer Confidence Rises for First Time in Four Months” from Bloomberg “Inflation now means high prices, not just rising costs” from Axios “What do Americans think about inflation?” from The Brookings Institution “Boeing Prepared to Fly Crewed Space Taxi With Helium Leak” from Bloomberg We love to hear from you. Send your questions and comments to makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.

Today we’re talking about food. Specifically, Big Food. In his book, “Barons: Money, Power, and the Corruption of America's Food Industry,” Austin Frerick, agricultural and antitrust policy fellow at Yale, argues the food system is the most consolidated sector in the United States. On the show today, Frerick explains how the American food system became so concentrated, how that’s inflated prices and eroded quality, and what we should do about it. Plus, Walmart’s role as king of grocery kings. Then, we’ll get into why Boeing can’t keep up with SpaceX. And, an expert on youth mental health (and former guest on “Make Me Smart”) was wrong about how teens curate their social media feeds. Here’s everything else we talked about today: “Lax Antitrust Enforcement Imperils The Nation's Supply Chains” from Forbes “What Is “Big Ag,” and Why Should You Be Worried About Them?” from Union of Concerned Scientists “The problem with growing corporate concentration and power in the global food system” from Nature Food “Major retailers are offering summer deals to entice inflation-weary shoppers” from AP News “US Consumer Confidence Rises for First Time in Four Months” from Bloomberg “Inflation now means high prices, not just rising costs” from Axios “What do Americans think about inflation?” from The Brookings Institution “Boeing Prepared to Fly Crewed Space Taxi With Helium Leak” from Bloomberg We love to hear from you. Send your questions and comments to makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.

This week's guest Under the Cloche is award-winning, nutrition and mental health pioneer and Junior Doctor Ally Jaffee. Ally has been on an amazing and inspirational journey in her career thus far and her perspective on food is fascinating. This is really worth a listen!Check out more from Ally here: https://www.drallyjaffee.com/https://www.instagram.com/drallyjaffeeSubscribe to Under the Cloche wherever you get your podcasts: https://podfollow.com/1740025015 Hosted on Acast. See acast.com/privacy for more information.

There's lots of judgements that get made based on people's size - if someone is “too thin” they get told to eat more; if someone is “too big” they get told they should be eating less. There's this concept that you can tell if someone suffers from disordered eating based solely on the way they look. But what really matters is whether or not problems exist when someone eats - not their size, or any societal judgments like ordering dressing on the side or a scooped bagel.   Registered dietitian Jessica Setnik is one of the most recognized experts on the topic of eating disorders - and my guest for this discussion. We talk about problems with eating that are more and less acceptable in society, shame and judgment around eating, which labels and definitions are not helpful in navigating disordered eating, is weight loss okay, and more. Stay tuned!   Resources: https://www.jessicasetnick.com/   ---   The Keri Report dissects health and nutrition with a no-nonsense approach.   Nutritionist, yoga teacher, and author of The Small Change Diet Keri Gans delivers her straightforward and sometimes controversial approach to what's current in the health and nutrition world. Her fun and engaging personality will leave you with a wealth of information on need-to-know hot topics for your overall well-being.   To find more information and to join Keri's mailing list, visit her website: https://kerigansny.com/   Instagram/Twitter: @kerigans Facebook Page: @KeriGansNY This episode was produced by Jess Schmidt. Visit her website at https://www.jessdoespodcasting.com

Restaurants across the UK are struggling with rising rents, food prices and customers tight on cash. How can they attract loyal diners? Grace Dent and Tony Naylor report. Help support our independent journalism at theguardian.com/infocus

If you are struggling, consider therapy with BetterHelp #ad. Click https://betterhelp.com/EEM for 10% discount on your first month of therapy with a credentialed professional specific to your needs. In this episode I discuss how our words and language affect our behaviour, reality and emotional eating. Do you say: “I am bad, I am weak, I am stupid…”? If so… this episode is for you. You can find my details here: https://linktr.ee/marilynrafih Including where to buy The Positive Journal on Emotional Eating, how to get coaching sessions with me and my social media accounts

Most people, if you're honest, have some baggage or hard history with your body image, your eating habits or excessive exercising or lack there of. In this culture, it's easy to get swept up in the image of it all and spend so much time obsessing over our looks. Join us as we have a raw and real conversation about the serious red flags that these thought and spending patterns could be producing in our minds turning us away from our true vision and identity in Christ.  Craving more from Going There the Podcast? Come be our friend! Make sure you're following along on Instagram @goingtherethepodcast and subscribe to our podcast so that you never miss a new episode! If you love what you heard, we'd be so happy if you left us a rating and review on your podcast app. This way, more people can find us and join our fun convo! Resources GT Episodes that relate:  Listen to the "How Do We Think About our Bodies in a Healthy Way" Episode Listen to the "Let's Talk About the Way We Eat with Intuitive Eating Coach, Victoria Yates" Episode

Podcast host Katie Kulla illustrated a new book! In this episode she interviews Kevin Hobbs and Artur Cisar-Erlach, the co-authors of the book, "Edible: 70 Sustainable Plants That Are Changing How We Eat." Over half of the modern diet is based on just a few plants, however with a rapidly changing climate, plants that can thrive under more challenging conditions will become more important in ensuring food security. This interview focuses on the crops from the book that have commercial potential and could be grown by market farmers, with the added bonus for growers that the crops are selected for resiliency. The fact that most of these crops are not currently widely grown in the USA by market farmers means growers may be able to set their farms apart by growing some of these crops. Plant nerds everywhere will enjoy learning about edible crops they never have heard of, some of which just might become your next favorite crop!Buy Edible: 70 Sustainable Plants That Are Changing How We Eathttps://growingformarket.com/store/products/249Connect With Guest:Kevin's Instagram @florafanaticaArtur's Instagram @artur_cisar_erlachArtur's website: https://arturcisar-erlach.com/Podcast Sponsors:Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support:Bootstrap Farmer offers a complete range of growing supplies including heat mats, lighting, ground cover, frost blankets, silage tarps, irrigation, and trellising. They also make all-metal, all-inclusive greenhouse frames, constructed of steel made in the USA and fabricated in Texas. Their heavy-duty, Midwest-made propagation and microgreens trays will last for years and are available in a full spectrum of colors. For all that plus experienced support for everything they sell, check out Bootstrap Farmer.BCS America - BCS two-wheel tractors are designed and built in Italy where small-scale farming has been a way of life for generations. Discover the beauty of BCS on your farm with PTO-driven implements for soil-working, shredding cover crops, spreading compost, mowing under fences, clearing snow, and more – all powered by a single, gear-driven machine that's tailored to the size and scale of your operation. To learn more, view sale pricing, or locate your nearest dealer, visit BCS America.Vermont Compost Company - Since 1992, Vermont Compost Company has supplied premium living soils and compost-based amendments to thousands of successful growers all over the country. All ingredients used in Vermont Compost products are approved for certified organic production. In addition to product consistency, growers can depend on Vermont Compost as an invaluable resource for a breadth of soil and plant knowledge and the technical expertise it takes to grow organically in an ever-changing environment. Why Grow Alone? Subscribe To Our Magazine - FREE 28-Day Trial:Our Website: www.GrowingForMarket.com 

There's a new trend on how to eat a banana and Gary and Jimmy want Nick to be Omaha's guinea pig.

Co-Founder + Chief Executive Officer at TMRW Foods, Dean Blignaut comes to talk about tomorrow, and how to effect change in the way we eat, and the way we think about 'protein' Caveat - Phil (me) talks about lying and deception as a marketing plan - I don't really believe that. :) Find Dean here: https://www.linkedin.com/in/dean-blignaut-7779a3210/Shop TMRW foods here: https://tmrwfoods.com/

In this episode, we speak to Shelley Macintyre, CMO of allplants. Shelley is a marketing powerhouse, having risen through the ranks at Unilever and Coca Cola, before joining challenger gin brand Sipsmith. Now at allplants, she's leading a transition in the way we eat: getting more plants into our diet and reducing ultra-processed food. Allplants is one of the most exciting scale ups in the UK, delivering delicious plant-based meals to people's doors. In this episode Shelley discusses: Being a 'nosy parker' as a child and how that informs her curiosity as an adult How an incident with handbags prompted her interest in marketing and retail How her children inspire her to be more radical How the benefit of experience allows her to shoulder the risk of failure Her principles for strong leadership How you build a challenger brand How her little boy provided the prompt to look at her personal impact and career trajectory How allplants is leading the charge against ultra-processed food in all its guises Her experience in creating behavioural change through marketing and the responsibility that comes with that Allplants' campaign to fight holiday hunger through 'Not at School Dinners' matching donations to provide thousands of meals for school children in North London Her work with WACL and their mission to achieve 50% female representation in the boardroom The importance of mentoring and the value for both mentee and mentor Her passion for volunteering Visit allplants here: allplants.com Shelley on linkedin: https://www.linkedin.com/in/shelley-macintyre/ Rob on linkedin: https://www.linkedin.com/in/rob-warren/ Want to appear? podcast@standingongiants.com

The tractor company John Deere has faced a lot of criticism for the tight hold it keeps over its products. If someone needs to repair their tractor, they've got to do it through John Deere's official channels, which farmers say creates unnecessary hassles. If a problem arises during harvest time, a days-long wait for a sanctioned repair could spell financial ruin. Now, in an effort to stave off lawsuits from right-to-repair advocates, John Deere is making some concessions about repairability. But the move has been criticized by some advocates, who say the company still has to do more to make its products truly accessible. This week on Gadget Lab, we dig into the dirt about John Deere and what the repairability of tractors means for the rest of the gadgets out there. Show Notes Read Lauren's story about John Deere. Follow all WIRED's coverage of the right-to-repair movement. Recommendations Mike recommends the book Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat by Jonathan Kaufmann. Lauren recommends taking the train. Choo choo! Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In order to provide animal protein (egg, poultry, and meat) we humans use a third of the earth's landmass to feed the animals. In most countries, these animals are factory farmed in horrible conditions and then slaughtered to enable us to eat chicken sandwiches and steaks. There seems to be a way to cultivate meat, save the planet and pursue our values of not causing harm to other life forms. We will be talking with Josh Tetrick, the CEO of Just Food Inc. who has successfully shepherded a company to use modern technology to cultivate meat for human consumption. With success in Singapore, Just Inc might well be at the forefront of a revolution in the way we eat. 

In this episode you will hear a conversation about The development of a small idea into a huge regenerative project, The importance of self-nourishment, Sophie´s background and guiding principles, Juntos House, Juntos House´s Team, The story and creator behind Juntos House mosaic, (link https://vimeo.com/537023013, Making of a mosaic wall by Danny Barak) Creators of Juntos interior, exterior design and merchandising, Conscious gifting, The products which Juntos is manufacturing, Ingredients at Juntos House, The care behind organically and locally sourced food. To support this podcast, share it with friends, subscribe or rate it. Where to find Sophie Daunais www.juntosibiza.com @sophiejuntos Where to find Oihana www.oihanagalordual.com @oihanagalordual11, @ibizarefugedreamers Music at the end of the episode by Bettina Maureen, Universal Symphonies https://open.spotify.com/track/23FPAMiEvEKPjNsIkX3Ogl?si=bd2c546479be4374 Audio Assistance Lasse, find him at www.sonicspheres.com En este episodio vas a escuchar una conversación a cerca de Cómo una idea sencilla se puede convertir en un gran proyecto, la importancia del descubrimiento personal, El pasado familiar y los principios que le guían a Sophie, Juntos house, El mosico de la entrada del patio de Juntos House, obra de Lucas Pereira (https://vimeo.com/537023013, Making of a mosaic wall by Danny Barak), El equipo de Juntos House, La historia detrás del mosaico de Juntos House, Creativos involucrados en Juntos, Los productos que Juntos House va a producir, Ingredientes en Juntos House, El cuidado detrás de la comida orgánica y cultivada regenerativamente. Para apoyar esta podcast compártelo con amig@s, suscríbete, y valoralo. Cómo encontrar a Sophie, www.juntosibiza.com @sophiejuntos Cómo entrar en contacto con Oihana, www.oihanagalordual.com @oihanagalordual11, @ibizarefugedreamers La música del trailer es de Mateos Ulrich. La música del final del episodio es de Bettina Maureen Universal Symphonies. https://open.spotify.com/track/23FPAMiEvEKPjNsIkX3Ogl?si=bd2c546479be4374 Audio Assistance, Lasse para contactarle www.sonicspheres.com

Hoch is still fascinated at how far radio has progressed with Crowder connecting from Europe yesterday. John Michaels vents about the Canes woes thus far this season. After, a fascinating insight from Paul Severino about the best way to eat a burger. Plus, Solana expects a big night from the Heat. 

The Way We Eat by St. Simons Presbyterian Podcast

We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. . .and fun stuff, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins us. We also talk with Chase Purdy, author of Billion Dollar Burger: Inside Big Tech's Race for the Future of Food. And, Chef Plum experiments with grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guests: Julian McClements, Ph.D: Distinguished Professor at the Department of Food Science at the University of Massachusetts Amherst. He is the author of Future Foods: How Modern Science is Transforming the Way We Eat. Amy Chen: COO Upside Foods, a food technology company in Berkeley, CA. Chase Purdy: New York-based writer and author of Billion Dollar Burger: Inside Big Tech's Race for the Future of Food. Featured Recipe: Chef Plum's Green Banana Flour Chocolate Chip Cookies Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! This episode originally aired January 13, 2022.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Social media, or society in general, has put a lot of pressure on us women and our body image - and wow! Can it take a toll! Many women are unfortunately familiar with body image issues and their relationships with food; that's why today we have Victoria Yates to talk to us about intuitive eating and a healthy view of our bodies. This is a tough topic, but we hope to bring women together and help create healthier relationships with ourselves and food. Listen now!Connect with Victoria:Follow her on InstagramListen to The Redefining Health PodcastMore ways to connect with VictoriaCraving more from Going There the Podcast? Come be our friend! Make sure you're following along on Instagram @goingtherethepodcast and subscribe to our podcast so that you never miss a new episode!If you love what you heard, we'd be so happy if you left us a rating and review on your podcast app. This way, more people can find us and join our fun convo!

What if we started our fitness classes by telling participants what they shouldn't be doing… or, all the things they are doing wrong? Do you think they would be motivated? As fitness professionals we're in the business of trying to make people feel good, so let's focus on the “good” in nutrition! In this episode, host Melanie Douglass teaches you how to rephrase and optimize your words when it comes to food, diet, and nutrition in order to be a positive, inspirational influence for your clients. We'll review common nutrition issues and positive ways to tackle those issues. The most trusted name in fitness is now expanding into the wellness world. Become an NASM Certified Wellness Coach and you'll be able to guide and motivate clients to make lasting changes through mental and emotional well-being, recovery, and more. https://bit.ly/3KGwGd3

What if we started our fitness classes by telling participants what they shouldn't be doing… or, all the things they are doing wrong? Do you think they would be motivated? As fitness professionals we're in the business of trying to make people feel good, so let's focus on the “good” in nutrition! In this episode, host Melanie Douglass teaches you how to rephrase and optimize your words when it comes to food, diet, and nutrition in order to be a positive, inspirational influence for your clients. We'll review common nutrition issues and positive ways to tackle those issues. The most trusted name in fitness is now expanding into the wellness world. Become an NASM Certified Wellness Coach and you'll be able to guide and motivate clients to make lasting changes through mental and emotional well-being, recovery, and more. https://bit.ly/3KGwGd3

Food Survey - The Way We EatSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On “Food Talk with Dani Nierenberg,” Dani talks with Raphaël Podselver, the Head of U.N. Advocacy at ProVeg International. ProVeg's mission is to reduce global meat consumption by 50 percent by 2040. Raphaël and Dani discuss the impact of industrial livestock production on the environment, the challenge of shifting eaters' diets, and the importance of putting food on the agenda at future global conferences.   While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Today, we're gonna talk about the future. We're gonna talk about indoor farming. We're gonna talk about aquaculture. And with me is Jason Green, the CEO and co-founder of Upward Farms based in Brooklyn, New York, and a breakthrough vertical farming company who brings whole ecosystems into controlled environmental agriculture, through aquaponic farming of leafy greens, fish, and a robust and beneficial microbiome. Back in 2013, Jason and his partners started upward farms. They were the only large scale vertical farm that offers locally grown, washed, and ready to eat USDA certified organic leaf greens and best aquaculture practices, certified fish upward farm grows and packs superior quality microgreens that are bursting with delicious flavor and nutrients that are best selling products at whole foods.

The early days of the COVID-19 pandemic were marked by a lot of memorable moments, including many that had to do with food. From bare grocery store shelves to shuttered restaurants to the sourdough craze, our relationship with eating drastically shifted. Researchers around the world sent thousands of surveys to try and quantify just how the pandemic was changing the way we eat. What did they find out? Tune in to hear!Want to recommend an episode topic? Send me a message on Instagram @nutritionbitespodcastCredit to MonoSheep for the theme music.

新州艺术博物馆正在展出名为《食之道》（The Way We Eat）的展览探讨了食物背后的仪式和象征意义。这或许是让小朋友了解饮食文化的一个窗口。

In this Build On Beauty Podcast episode, I talk with a third-generation entrepreneur. He is an acclaimed author, speaker, philanthropist, and global leader with initiatives spanning Europe, Asia, North, South, and Central Americas. He's the CEO and Co-Founder of The Food Revolution Network. And an heir to the legendary Baskin-Robbins franchise. Listen in as my guest; Food Revolutionist Ocean Robbins, discusses how his grandfather took a mom-and-pop ice cream shop and turned it into a million-dollar enterprise. And the circumstances that changed his life and the trajectory of his family forever. 

We are experiencing some major problems in our food system in the United States, including greenhouse gas emissions, food insecurity, rising obesity rates, and inequitable farming practices. It's important to explore and understand these major food system issues to ensure that you, your family, and your community are healthy and supported. To dive deeper into these issues, I talked to Maddie Segal, Business Development Manager at the Plant Based Foods Association, because she is a fierce advocate for health, animal welfare, and sustainability. I also spoke to New York Times bestselling author and professor, Dr. Marion Nestle, about how we can improve food system issues. You will also hear from Agricultural Lawyer and Non-Profit Founder, Jillian Hishaw Esq., about the disadvantages some rural farmers face and ways she supports them.* Please note that these interviews were conducted in March and April of 2021Resource Guide for Episode 2: https://kathlyncarney.com/product/connecting-the-dots-episode-2-resource-guide/

We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. And fun stuff too, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins us. We also talk with Chase Purdy, author of Billion Dollar Burger: Inside Big Tech's Race for the Future of Food. And, Chef Plum experiments with grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guests: Julian McClements, Ph.D - Distinguished Professor at the Department of Food Science at the University of Massachusetts Amherst. He is the author of Future Foods: How Modern Science is Transforming the Way We Eat. Amy Chen – COO Upside Foods, a food technology company in Berkeley, CA. Chase Purdy – New York-based writer and author of Billion Dollar Burger: Inside Big Tech's Race for the Future of Food. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We introduce the second season of Heat of the Moment, a podcast that, like And Now The Hard Part, tells stories from the front lines of one of the world's biggest challenges: the climate crisis.In this episode of Heat of the Moment, we take a look at one of the most innovative ways we can cut greenhouses from our global food production: kelp. Our guest, Bren Smith, a regenerative ocean farmer in Connecticut, is leading the way on rethinking how we might farm our oceans by developing polyculture practices for farming shellfish, seaweeds, and kelps. See acast.com/privacy for privacy and opt-out information.

On today's episode of Heat of the Moment, we take a look at one of the most innovative ways we can cut greenhouses from our global food production: kelp. Our guest, Bren Smith, a regenerative ocean farmer in Connecticut, is leading the way on rethinking how we might farm our oceans by developing polyculture practices for farming shellfish, seaweeds, and kelps.This is a big week for the climate. Leaders from all over the world are meeting in Glasgow at the Conference of the Parties, also known as COP26. It's an important time to stay up to date on the latest news coming out of the COP. And one of the best ways to do that is with a Foreign Policy subscription. Head over to foreignpolicy.com to sign up and use the code “HOTM” (for Heat of the Moment) to get a 10% discount. See acast.com/privacy for privacy and opt-out information.

Some ways of eating are harmful and numbing, others are less damaging or even regenerative. The food aspect goes way beyond the visible. A lot of targeting is done through substances that we are putting inside the body.

The pandemic has changed the way we eat and what chefs serve us. Restaurants are still trying to recover from prolonged closures, supply chain issues, and lack of staff. In response to all of that we saw menus slimmed down to optimize to-go orders, which is still the case in many areas, but we also saw complete menu overhauls that limited seafood because of costs and less complicated menus that are easier to execute. Patricia Escárcega, reporting fellow at The Counter, joins us for more. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

REPOST - I got to chat to Registered Nutritionist Pixie Turner about the role social media plays in our relationship with food and how we eat. We share our own experiences as well as discuss how to navigate social media to make it a supportive and safe space. If you enjoy this episode please let us know using #trainhappypodcast @trainhappypodcast Pre-order Pixie's book The Insta-Food Diet: How Social Media has Shaped the Way We Eat https://www.amazon.co.uk/dp/1788547187/ref=cm_sw_r_cp_api_i_ziieFbZ4MFT61 Follow pixie: instagram.com/pixienutrition Podcast page: Instagram.com/trainhappypodcast Follow Tally: instagram.com/tallyrye

What if we started our fitness classes by telling participants what they shouldn't be doing… or, all the things they are doing wrong? Do you think they would be motivated? As fitness professionals we're in the business of trying to make people feel good, so let's focus on the “good” in nutrition! In this episode, host Melanie Douglass teaches you how to rephrase and optimize your words when it comes to food, diet, and nutrition in order to be a positive, inspirational influence for your clients. We'll review common nutrition issues and positive ways to tackle those issues. Earn credits for listening to this podcast. Join NASM Connected and take the quiz for this session. It's that simple. Sign up today. https://nasm.co/3qodqaY Learn the best methods for eating healthy at home for FREE. That's right. Sign up for NASM's Free Eating Healthy at Home Mini Course today. https://nasm.co/3wBJqdi

What if we started our fitness classes by telling participants what they shouldn't be doing… or, all the things they are doing wrong? Do you think they would be motivated? As fitness professionals we're in the business of trying to make people feel good, so let's focus on the “good” in nutrition! In this episode, host Melanie Douglass teaches you how to rephrase and optimize your words when it comes to food, diet, and nutrition in order to be a positive, inspirational influence for your clients. We'll review common nutrition issues and positive ways to tackle those issues. Earn credits for listening to this podcast. Join NASM Connected and take the quiz for this session. It's that simple. Sign up today. https://nasm.co/3qodqaY Learn the best methods for eating healthy at home for FREE. That's right. Sign up for NASM's Free Eating Healthy at Home Mini Course today. https://nasm.co/3wBJqdi

In February 1882 the SS Dunedin departed New Zealand on a voyage that would revolutionise the way we eat and kickstart the globalisation of the world's food supply chain. Aboard were thousands of mutton, lamb and pig carcasses as well as 250 kegs of butter, hare, pheasant, turkey, chicken and 2226 sheep tongues. This cargo would be kept fresh in the ship's hold using a Bell-Coleman compression refrigeration machine and would mark the first time fresh goods had ever been transported over such a distance. However, the journey was far from plain sailing though as you will hear in this episode.To tell the Dunedin's story and to celebrate the new digitisation project by Lloyd's Register Foundation's Heritage & Education Centre Dan is joined by Charlotte Ward and Max Wilson from the Foundation. The Lloyd's Register Foundation's Heritage & Education Centre, the custodians to an archive collection of maritime, engineering, scientific, technological, social and economic history that stretches back to 1760. Their ship plan and survey report collection numbers a colossal 1.25 million records, for vessels as diverse as the Mauretania, Fullagar and Cutty Sark! It consists of survey reports, ship plans, certificates, correspondence and the weird and wonderfully unexpected. Currently, there are more than 600k of these records online and available for viewing right now by visiting their website hec.lrfoundation.org.uk. See acast.com/privacy for privacy and opt-out information.

In February 1882 the SS Dunedin departed New Zealand on a voyage that would revolutionise the way we eat and kickstart the globalisation of the world's food supply chain. Aboard were thousands of mutton, lamb and pig carcasses as well as 250 kegs of butter, hare, pheasant, turkey, chicken and 2226 sheep tongues. This cargo would be kept fresh in the ship's hold using a Bell-Coleman compression refrigeration machine and would mark the first time fresh goods had ever been transported over such a distance. However, the journey was far from plain sailing though as you will hear in this episode.To tell the Dunedin's story and to celebrate the new digitisation project by Lloyd's Register Foundation's Heritage & Education Centre Dan is joined by Charlotte Ward and Max Wilson from the Foundation. The Lloyd's Register Foundation's Heritage & Education Centre, the custodians to an archive collection of maritime, engineering, scientific, technological, social and economic history that stretches back to 1760. Their ship plan and survey report collection numbers a colossal 1.25 million records, for vessels as diverse as the Mauretania, Fullagar and Cutty Sark! It consists of survey reports, ship plans, certificates, correspondence and the weird and wonderfully unexpected. Currently, there are more than 600k of these records online and available for viewing right now by visiting their website hec.lrfoundation.org.uk. See acast.com/privacy for privacy and opt-out information.

How long will it take the hospitality business to recover from the pandemic, and is there a new recognition of the link between our food and our health? Stephen Sackur speaks to British chef Tom Kerridge. (Photo: Tom Kerridge sits in his restaurant with Stephen Sackur)

How can seafood consumers truly buy sustainable seafood? The first step is to decrease the number of middle people in the supply chain so that most of the money spent can support the smaller-scale fishers who do most of the work and follow the regulations for sustainable fisheries.  Salmon Sitka Shares is an Alsakan Seafood business that flips the current fisheries model on its head and provides a better alternative to seafood consumers.  Nic Mink is the co-founder of Sitka Salmon Shares and he joins me on the podcast today to discuss how he started the business and how he overcame challenges to provide a sustainable and diverse array of species.  Links: https://sitkasalmonshares.com/ Want To Talk Oceans? Join the Speak Up For Blue Facebook Group: http://www.speakupforblue.com/group. Speak Up For Blue Instagram: https://www.instagram.com/speakupforblue/ Speak Up For Blue Twitter: https://twitter.com/SpeakUpforBlue

Some might know Anne Willan as the doyenne of La Varenne, the influential culinary school she ran in Paris and Burgundy, but she’s also the author of more than 30 cookbooks, including her latest, 'Women in the Kitchen,' '12 Essential Cookbook Writers who Defined the Way We Eat, from 1661 to Today.' Anne joins host Kerry Diamond to talk about everything from the early days of La Varenne to her friend Julia Child and the antiquarian cookbook collection that Anne and her husband, the late Mark Cherniavsky, donated to the Getty Research Institute in Los Angeles. Anne reflects on her life as an author, historian, and teacher and you don’t want to miss it. Today’s show is supported by the sponsors of The Julia Jubilee: Kerrygold, Crate&Barrel, Whole Foods Market, Le Creuset, San Pellegrino, and Kobrand Fine Wine & Spirits.

Yin Cao, curator of Chinese art at AGNSW was Sylvia’s guest on Arts Wednesday 28 April 2021, talking about The Way We Eat, the new exhibition at the gallery. It is divided into 4 parts: essential, exchange, excess and enchantment and through these lenses, Yin takes us through the myriad ways artists approach the subject [...]Read More... from The Way We Eat with Yin Cao

Yin Cao, curator of Chinese art at AGNSW was Sylvia’s guest on Arts Wednesday 28 April 2021, talking about The Way We Eat, the new exhibition at the gallery. It is divided into 4 parts: essential, exchange, excess and enchantment and through these lenses, Yin takes us through the myriad ways artists approach the subject […]

Welcome to the second episode of the Sweet Nothings podcast!  This is your new home of relaxed, funny, and informative chats about the love of eating. We'll talk about the latest food trends, controversial opinions, and all things edible.Today we're talking about our changing eating habits, after a little stroll through the chaotic world of the Caterpillar Cake war, Easter recipe drama, Starbucks' scandalous new frappuccino, and the month's food news.In case we haven't met, my name is Kelly. I write about food and other lovely things at maverickbaking.com and make foodie videos at Maverick Baking on YouTube.Support the show (https://www.patreon.com/maverickbaking)

EPISODE 10

I’ve got to tell you, I’m running out of stuff I can eat. I feel I’m being forced into veganism. I can explain.Look I’m easily affected by powerful documentaries which tug at the heartstrings, especially involving animals. I always end up a blubbering mess. The first one was the chicken one. Remember that? Aptly named Rotten. That was on Netflix back in 2017. I watched it, swore off chicken.Then came Cowspiracy. That ended beef consumption for me at the time. Now, what’s wrong with me? I’ve stupidly watched Seaspiracy.  Should’ve known better. I should’ve learned my lesson by now. Watching whales getting slaughtered, fish getting wiped out, farmed salmon getting attacked by infestations of sea lice. What was I thinking? It was horrific.I guess it’s designed to be. That’s probably why they make these docos to wake us up and shock us and make us think. Here’s the problem with the latest fish one though. Personally, I eat salmon every day. I’m selective about which type of salmon. I buy the sustainably farmed freshwater salmon from South Island hydro canals. And I think naively to myself that by doing that, I’m doing the right thing. Turns out I’m not.Well actually, I don’t know yet. To be fair, for sure, because I have actually written to my favourite salmon supplier and I haven’t heard back yet. I wrote one of those really annoying consumer emails – I wrote it on Monday – they probably hate receiving those. And it’s just like, you know, “Hi, I love your salmon, I eat it every day. Just a couple of questions…” and then I fired off a whole bunch of questions and understandably they’ve not replied to me yet.But I asked them how regularly the salmon environment is independently checked and monitored. How they deal with fish waste – if you’ve seen the doco, you’ll know what I mean – what feed they give their fish, whether they use any abattoir byproducts – can you believe that’s a real thing? Fish in farms – brace yourself if you’re just about to eat your breakfast – they can be fed offcuts from poultry processing including feather meal, as well as blood meal from cattle, pigs and sheep. It’s according to Consumer.Binding agents can also be added, antibiotics, even – get this – pink colouring to make the salmon less grey and more appetisingly pink to the consumer. Because of course wild salmon, they’re naturally pink of course, because they’re busy out in the world eating krill and crustaceans and being wild. But farmed salmon, no. Which is a bit gross.I also asked about the actual Omega 3 levels in quantities given that’s the hype around salmon. That’s why I eat salmon in the first place. Turns out the Omega 3 content might just be overhyped. Did you know salmon in salmon farms have to be fed fish oil to add that in? So basically, what these documentaries do is tell you that everything you thought you knew and were doing right is wrong.There’s no such thing as sustainable food. Sustainability is a marketing buzzword. It’s been invented to make companies look better and customers feel better. So everyone can go around going “Oh we’re sustainable, we’re sustainable,” and everyone goes “Oh cool, cool. Yeah, I’ll pay more for that.” Nobody actually questions what is sustainable. It doesn’t even exist.Remember the sea turtle? With the plastic straw up its nose? Remember that went viral? Followed by global hysteria about plastics in the ocean and then of course we had the domino effect of that ban on plastic straws which followed. Turns out, that’s nothing. That’s just a drop in the ocean in terms of the issues facing sea life. The biggest problem – I mean yeah, plastics is a problem, but it’s nowhere near as big a problem as commercial fishing. You know, the trawlers wrecking the seabed, the so-called sustainable fish farms which pollute the water, the fishing nets, the plundering of the ocean, slaughtering of fish stocks and the decimation of coral reefs by wiping out the fish who feed them.So you can see my quandary....

Creating products that can replace meat requires a “staggering amount of knowledge of molecular biology, physics, chemistry, physiology, psychology, engineering, and social sciences.” Julian McClements, Professor at the Department of Food Science at the University of Massachusetts, Amhurst and Co-Editor of the Annual Review of Food Science and Technology, says that's what it takes to create sustainability while pleasing meat lovers. He is the author of Future Foods: How Modern Science Is Transforming the Way We Eat, published last year, and Annual Reviews Editor-in-Chief Richard Gallagher interviewed him about creating meat replacements. Transcript: https://www.annualreviews.org/shot-of-science/multimedia/creating-meat-replacements Dr. McClements' book: https://www.springer.com/gp/book/9783030129941

In the old days, food marketers relied on cartoon characters, quirky commercials and colossal packaging to sell products. Today, it is all about selling sustainability. Putting the words "organic," "GMO free" or "free range" on the box seals the deal. Marketers and retailers have been hip to this shift for years and most consumers are playing right into plan. We talk with University of Idaho Extension horticulturist Ariel Agenbroad. She spoke last week for the U of I Vandal Voices series and her presentation, "How Smart Marketers Influence the Way We Eat," addresses how we buy our food.

Food halls craft beers and farm-to-table cuisine are among newest food trends. A new book examines how technology is helping restaurateurs keep up while staying profitable. See acast.com/privacy for privacy and opt-out information.