Podcasts about why we eat what we eat

Consumers are craving both comfort and innovation — but how can food and beverage leaders strike the right balance? And what does that mean for brand collaborations? Menu Matters vice president Mike Kostyo joins Food Institute vice president Chris Campbell to discuss the push and pull between nostalgic favorites and bold new product launches in this inaugural episode of Food for Thought Leadership, The Food Institute's podcast featuring insights from the executives shaping the future of food. From menu innovation to shifting consumer values, the discussion explores how brands can stay relevant without losing their heritage and strategic insights designed to help executives navigate today's fast-changing marketplace. More about Mike Kostyo: Mike Kostyo is the Vice President of Menu Matters, a food industry consulting firm based in Chicago. Kostyo was a recurring guest on Fusion TV's “The AV Club Show”; has been featured on NBC Nightly News, WGN Radio, CBS Radio and Gimlet Media's “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country annually; and was a judge on Food Network's “Eating America.” He has a master's degree in gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is also a freelance writer, serves on the board of the International Foodservice Editorial Council, and is on the advisory committee for the Arkansas Food Innovation Center at the Market Center of the Ozarks. Follow Mike on LinkedIn here: https://www.linkedin.com/in/mrkostyo/ More about Menu Matters: As avid cooks, restaurant-goers—and, yes, perpetual networkers!—our work is driven by a genuine interest in the creators and consumers who shape the world of food. So rather than deliver sterile data or impersonal insights, we strive to understand the deeper social, economic and cultural trends that drive noteworthy shifts in our industry. Whether speaking at conferences, traveling to the hottest culinary markets or investing in long-term relationships with business leaders and tastemakers, the real value of our services is rooted in our insatiable curiosity for all things F+B. We meet clients with the same people-first perspective, seeking to understand the operational concerns and stakeholder structures that influence their unique decision-making processes. Serving as an organic extension of their in-house teams, we partner closely with individuals across various fields of expertise to generate impactful solutions and identify new opportunities. By looking at business challenges from these diverse perspectives—and within a broader socio-cultural context—we can more effectively empower clients to implement innovative strategies that challenge the status quo. Learn more about Menu Matters here: https://www.menumatters.com/

Would you rather lose your cell phone or your sense of smell? Apparently, a lot of chuckleheads would be OK with losing their sense of smell. BUT! Did you know just how integrated your sense of smell is to your mental and physical well-being, your ability to sniff out an ideal mate, and experiencing a full spectrum of emotions (and flavors!) in 4kHD? Tim Apple could never.Neurologist and smell-specialist Rachel Herz kindly blows our smooth little minds with heaps of information about just how underrated and underestimated the sense of smell is — like how pheromones are a myth, how you can detect various diseases and illness through body odor, how hanging out with babies and other pregnant women can make you more fertile, and how Big Brother may very well soon be using odor profiles to track us. Listen to this episode and never take your sense of smell for granted again! And then immediately go read Rachel Herz's books: The Scent of Desire, Why We Eat What We Eat, and That's Disgusting.[Fragrances mentioned: Maison Margiela Replica Bubble Bath] Follow us on Instagram at @smellyalater.mp3  for episode updates and the occasional meme.  

Mike Kostyo, Food Trendologist and Senior Managing Editor at Datassential, an industry-leading market research and trends company, reveals the top food trends to watch from their FoodBytes: 2021 Annual Food Trends Forecast report. With all of us locked down and exhausted in our Covid kitchens, these flavor combos, ingredients, and cuisines from trends like Modern Comfort Food to Health and Immunity Boosters offer windows of inspiration, creative hope and ideas for exploring and building your own life menu. Stay sane and safe!

Adela chats with Cathy Erway, the host of the Why We Eat What We Eat podcast. We featured her episode “I Eat Everything Except…” on our podcast listening list on Food Trends.  

Adela and Sara discuss the podcast playlist on Food Trends, which included episodes from The Food Chain, Why We Eat What We Eat, The Food Programme, Eating Matters, Savor. Then, as usual, they diverge from the assigned listening list to talk about podcast burnout.

The Night Friends learn something about sudden plant death, discuss the strong ladies of Russian Doll, and unwrap the conspiracy of Big Kale. Plus the return of FOOD MOODS! Call in to Night Call at 240-46-NIGHT Articles and media mentioned this episode: Article, Outside, ["Everything Our Editors Loved in January"](https://www.outsideonline.com/2387601/everything-our-editors-loved-january) Video for Song, ["Eaten Alive"](https://www.youtube.com/watch?v=aYkhWgdYtjk) by Diana Ross Wikipedia Article, [Wattles Mansion](https://en.wikipedia.org/wiki/Wattles_Mansion) Book, [Devil in the White City](https://www.indiebound.org/book/9780375725609) by Erik Larson TV Show, [Russian Doll](https://www.imdb.com/title/tt7520794/) Article, The Cut, ["Behold, 5-Year-Old Ariana Grande Enthusiastically Riding a Zamboni"](https://www.thecut.com/2019/02/ariana-grande-hockey-zamboni-puck-viral-story.html) Film, [After Hours](https://www.imdb.com/title/tt0088680/?ref_=fn_tt_tt_2) News Item, [Michael Rappaport's Op Ed about Natasha Lyonne](https://nypost.com/2013/06/23/trainwreck-trailblazer-natasha-lyonnes-new-shot-at-the-spotlight/) Film, [Can You Ever Forgive Me](https://www.imdb.com/title/tt4595882/?ref_=nv_sr_1) TV Show, [The Last OG](https://www.imdb.com/title/tt5363912/?ref_=nv_sr_1) Film, [Private Life](https://www.imdb.com/title/tt5536610/?ref_=nv_sr_1) Short Film/Fake Commercial, [Too Many Cooks](https://www.youtube.com/watch?v=QrGrOK8oZG8) Film, [Book Club](https://www.imdb.com/title/tt6857166/?ref_=nv_sr_1) Film, [Slums of Beverly Hills](https://www.imdb.com/title/tt0120831/?ref_=fn_al_tt_1) TV Show, [Columbo](https://www.imdb.com/title/tt1466074/?ref_=nv_sr_1) Article, Kill Screen, ["MultipliCITY Makes a Strong Case that SimCity is Capitalist Hogwash"](https://killscreen.com/articles/multiplicity-makes-strong-case-simcity-capitalist-hogwash) Article, Phys.Org, ["Scientists breed goats that produce spider silk"](https://m.phys.org/news/2010-05-scientists-goats-spider-silk.html) Article, NY Times, ["The Cult of the Bulletproof Coffee Diet"](https://www.nytimes.com/2014/12/14/style/the-cult-of-the-bulletproof-coffee-diet.html) Podcast, Why We Eat What We Eat, ["The Search For Big Kale"](https://creative.gimletmedia.com/show/why-we-eat-what-we-eat/episodes/search-big-kale/) Article, Paper, ["Meet the Woman Who Made Kale Famous"](http://www.papermag.com/kale-famous-oberon-sinclair-1427654647.html) Article, MindBodyGreen, ["The Strange Mystery Of Who Made Kale Famous … And Why"](https://www.mindbodygreen.com/0-22984/the-strange-mystery-of-who-made-kale-famous-and-why.html) Book, [Fifty Shades of Kale](https://www.powells.com/book/-9780062272881) by Drew Ramsey and Jennifer Iserloh News Item, [Ghost Apples](https://nypost.com/2019/02/11/ghost-apples-appear-in-frozen-orchard) News Item, [Strawberries on Ventura Beach](https://twitter.com/audreywollen/status/1094011900202008576) Audrey Wollen Twitter: [@audreywollen](https://twitter.com/audreywollen?lang=en) Web Video Series, [Teen Girl Squad](http://homestarrunner.com/dween_tgs.html) "Night Call" by [4aStables.](https://www.4astables.com/) Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

I bought a business! Well not really!  I talked to a guy named Kevin Scott about his business KevAnytime. Check out his you tube page Kevin Anytime.  I share some clips for the December Podcast Awards.  We look at Gilbert Gottfried’s Amazing Colossal Podcast and a podcast called Why We Eat What We Eat!  I talk about the conversation rate, my obsession with Gimlet Media, my terrible experience with Skype, and I started running! Learn more about your ad choices. Visit megaphone.fm/adchoices

When you think about the climate change, you might think about how it’ll affect where you’ll live, or get around. But one of the most intimate effects of climate change will be on what we eat. Sea level rise, more frequent droughts, extreme weather and more will reshape our diets. On this episode of Why We Eat What We Eat, we develop a diet of the future -- the “Climate Change Diet” -- for two brave volunteers. View artist Allie Wist’s “Flooded” project here. Rachel’s recipe for “Climate Change Cake”- 3 cups apples, chopped (from 4-5 “ugly” apples) - 3 tsp cinnamon - 3 Tbsp sunflower oil - ⅓ cup plain yogurt  - 1/2 cup date molasses - 3 eggs from a non-industrial farm - 1 tsp bourbon - 1 1/2 cups buckwheat flour - 1 1/2 tsp baking powder - 1/2 tsp kosher salt Preheat the oven to 350ºF, and slick a round baking pan with sunflower oil. Mix your apples, cinnamon, yogurt, eggs, oil, date molasses, and bourbon together in a large bowl. In a medium bowl, stir the buckwheat flour, cinnamon, baking powder, and salt together. Add the dry ingredients to the wet ingredients and fold together. Scrape them into the baking pan and even the top out with a spatula. Bake for an hour, until a toothpick or tester comes out clean. Cool it in the pan for a few minutes before turning it out onto a rack. It spoils quickly, so eat it fast. This episode features: CC Buckley - herbalist and food stylist; Nate Cleveland - dieter; Max Elder - futurist at the Institute for the Future; Rachel Ward - dieter; Allie Wist - Brooklyn-based artist 

In a new series brought to you by Blue Apron and Gimlet Creative, host Cathy Erway investigates the unseen forces that shape our eating habits. We’ll tackle everything from food conspiracies and picky eaters, to exploring the potluck scene and more.  Subscribe to Why We Eat What We Eat now so you don’t miss a single episode.