Podcasts about world eats

Food is one of the most universal and essential parts of human life. From gourmet steaks to the everyday, humble, packet of crisps, food consumption is everywhere. But what do we actually know about how our food is grown? How is it processed? And how does it ends up on our supermarket shelves or in our restaurants and takeaways? While we may look back and think traditional food customs are more often in harmony with the natural environment, most of us today rely on a complex global food web of production, distribution, consumption and disposal. But how does it work, and what can philosophy say about food? Joining our discussion on food philosophy today is philosopher Julian Baggini. Baggini is an expert in popular philosophy with Sunday Times best-selling books such as How the World Thinks, How to Think Like a Philosopher and The Pig That Wants to be Eaten. He has served as the academic director of the Royal Institute of philosophy and is a member of the Food Ethics Council. He has written for The Guardian, the Times Literary Supplement, the Financial Times, and Prospect Magazine, as well as a plethora of academic journals and think tanks. In his wide-ranging and definitive new book, How the World Eats, Baggini argues that the need for a better understanding of how we feed ourselves has never been more urgent. Baggini delves into the best and worst food practises around the world in a huge array of different societies, past and present-exploring cutting edge technologies, the ethics and health of ultra processed food and the effectiveness of our food governance. His goal: to extract a food philosophy of essential principles, on which to build a food system fit for the 21st century and beyond. What is that food philosophy? Let's tuck in, and find out. Links Julian Baggini, Website Julian Baggini, How the World Eats: A Global Food Philosophy

Food is one of the most universal and essential parts of human life. From gourmet steaks to the everyday, humble, packet of crisps, food consumption is everywhere. But what do we actually know about how our food is grown? How is it processed? And how does it ends up on our supermarket shelves or in our restaurants and takeaways? While we may look back and think traditional food customs are more often in harmony with the natural environment, most of us today rely on a complex global food web of production, distribution, consumption and disposal. But how does it work, and what can philosophy say about food? Joining our discussion on food philosophy today is philosopher Julian Baggini. Baggini is an expert in popular philosophy with Sunday Times best-selling books such as How the World Thinks, How to Think Like a Philosopher and The Pig That Wants to be Eaten. He has served as the academic director of the Royal Institute of philosophy and is a member of the Food Ethics Council. He has written for The Guardian, the Times Literary Supplement, the Financial Times, and Prospect Magazine, as well as a plethora of academic journals and think tanks. In his wide-ranging and definitive new book, How the World Eats, Baggini argues that the need for a better understanding of how we feed ourselves has never been more urgent. Baggini delves into the best and worst food practises around the world in a huge array of different societies, past and present-exploring cutting edge technologies, the ethics and health of ultra processed food and the effectiveness of our food governance. His goal: to extract a food philosophy of essential principles, on which to build a food system fit for the 21st century and beyond. What is that food philosophy? Let's tuck in, and find out. Links Julian Baggini, Website Julian Baggini, How the World Eats: A Global Food Philosophy

For the last few years, philosopher Julian Baggini has been exploring the hidden forces that shape our food choices — from the debates over organic vs. conventional farming to the global inequalities baked into our supply chains to the science of the optimal diet. He joins us to share a few key insights from his book How the World Eats.

The philosopher and journalist talks to Mark about why the big picture surrounding food confuses people, and what we can do to remedy that dynamic; what surprised him most in his research around the global food landscape; and 'food citizens' vs 'food consumers.'Read an excerpt from Julian Baggini's new book, 'How the World Eats,' on the Bittman Project: https://bittmanproject.com/how-the-world-eats/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

The need a for better understanding of how we feed ourselves has never been more urgent. Most of us rely on a complex global food web of production, distribution, consumption and disposal. Jennie reflects on the dysfunctional nature of our food world, inspired by Julian Baggini's "How the World Eats". Fixing it will require wholistic thinking.

This week, Gilly is with Julian Baggini, the author of over 20 books about philosophy for a general audience. But it's what he says about food that had Dan Saladino of BBC's The Food Programme voting How the World Eats, a Global Food Philosphy his best book of 2024.Gilly finds out what a philosopher can do to help us out of the mess of our global food system.Head over to Gilly's Substack for Extra Bites of Julian. Hosted on Acast. See acast.com/privacy for more information.

There's a food theme in this week's episode as we head to Wigtown to chat to The Hebridean Baker Coinneach MacLeod, food historian Pen Vogler on her books Scoff and Stuffed and philosopher Julian Baggini tells us How The World Eats. Plus we get the Books of Your Life from Gareth Brown and find new books in the RNIB Library. The image used is a fun collage featuring moments from the Wigtown Book Festival, along with some of the authors and their works. On the top left, there's the festival's lovely handwritten-style logo with little birds fluttering around it. Just beside that, we see the cover of The Hebridean Baker by Coinneach MacLeod, showcasing a man in a kilt standing in the rugged Scottish outdoors—probably hinting at some great Scottish baking stories! To the right, we have the RNIB Connect Radio logo. In the middle left, there's a picture of three smiling people: Robert Kirkwood (who you might know from RNIB Radio) is standing on the left, holding a microphone. Next to him is Coinneach MacLeod holding a book, and to the right of him is Pen Vogler, who is holding her book Stuffed: A History of Good Food and Hard Times. Then, on the center right, there's a nice portrait of Pen Vogler herself, looking thoughtful and confident, with her book cover prominently displayed next to her. Moving down to the bottom, on the left is the colorful cover of How the World Eats by Julian Baggini, which seems to explore food from different cultures across the globe. And on the bottom right, there's a picture of Julian Baggini himself, standing casually outdoors against a stone wall. All in all, this collage gives a taste of the authors and books you'd encounter at the festival, with a nice focus on food and culture.

In recognition of the UN's "Sustainable Gastronomy Day", Dave Bast and Liz Waid look at the book “Hungry Planet: What the World Eats”. This book shows the different ways people prepare and eat food around the world.https://spotlightenglish.com/food-drink/what-the-world-eats/Download our app for Android at http://bit.ly/spotlight-androidDownload our app for iOS at http://bit.ly/spotlight-appleFacebook: https://www.facebook.com/spotlightradioAre you learning English? Are you looking for a way to practice your English? Listen to Spotlight to learn about people and places all around the world. You can learn English words, and even practice English by writing a comment.Visit our website to follow along with the script: http://spotlightenglish.com

Running a business as a couple, working with brands, and creating content for your audience. ----- Welcome to episode 411 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Shanika Graham-White and Darnell White from Orchids + Sweet Tea about how they work together to run two businesses, partner with brands, and create content with their audience in mind. Working with Brands and Knowing What Your Work is Worth We're really excited to share this week's conversation with Shanika Graham-White and Darnell White. They're the creators behind the food blog Orchids + Sweet Tea, and the production company, Brooklyn Sweet Tea Productions. In this episode, you'll hear all about the evolution of their businesses, how they negotiate with brands, and more about their experience as black creators in the food blogging space. It's a really inspiring episode with tons of actionable takeaways, and we can't wait for you to give it a listen! In this episode, you'll learn: How and why Shanika and Darnell started Orchids + Sweet Tea, and why they decided to start a production company, too. How they made the leap from food photography to videography. Shanika's workflow and equipment set-up for photography and shooting video. What the division of labor looks like between Shanika and Darnell. How Darnell's background in programming translated to videography, and how he got started filming recipe videos. How Shanika determines and structures pricing when working with brands for sponsored content and/or video production. How they divide their time between their different businesses and goals. What advice Shanika and Darnell have for food bloggers wanting to start working with brands. How they navigated and persevered through the early stages of blogging, and how they found a balance between personalization and optimization. More about the experience of being black creators in the food and wellness space. How Shanika creates content with her audience in mind. What advice Shanika and Darnell would give to their past selves when they were just starting Orchids + Sweet Tea. Resources: Orchids + Sweet Tea Brooklyn Sweet Tea Productions Orchids & Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm The Guardian: Hungry Planet: What the World Eats - in pictures Parker Walbeck Productions Follow Shanika and Darnell on Instagram, TikTok, and Facebook Join the Food Blogger Pro Podcast Facebook Group ----- This episode is sponsored by Clariti. Learn how you can organize your blog content for maximum growth by going to clariti.com/food. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership

On this episode, we are dishing on all things new food in Disney, including the brand new Roundup Rodeo BBQ, the recently reopened Narcooossee's, and the newest Disney restaurant to the Michelin Guide, Toledo. Plus, Happily Ever After is back and we are dishing on the dessert party. Follow us on Social Media: ⁠Instagram⁠ ⁠TikTok⁠ ⁠Support our show on Patreon⁠ We want to hear your Disney Hot Takes! Simply leave us a message and you might hear us reacting to your hot take in a future episode! ⁠Submit your Hot Take here! 

Dean Lloyd Minor welcomes Dr. Uma Valeti, CEO and founder of UPSIDE Foods, for a conversation about his company's breakthrough venture growing cultivated meat from animal cells. They explore the roots of his interest in finding a viable meat alternative, his journey from cardiologist to entrepreneur, and what led him to take a risk on revolutionizing the way we consume animal products.  They also discuss what it takes to secure investors and overcome skepticism in a nascent industry, how to inspire teams with an aspirational vision, and how leaders can combine scientific innovation and business acumen to advance positive change on the planet.

Maryn McKenna is an investigative journalist and senior fellow for Investigative Journalism at Brandeis University who has written a number of health-related books. Her book, “Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats,” exposes many aspects of the chicken industry that most people are completely unaware of.

Reading is one of the greatest ways to expand your mind and your empathy for people who lead different lives than you. How often do you read outside your culture? Join us as we discuss why we love this kind of reading and some of our favorite books and authors in this category! Books mentioned in this episode: Digging to America by Anne Tyler And the Mountains Echoed by Khaled Hosseini The Island of Sea Women by Lisa See A Gathering of Old Men by Earnest J Gaines Exit West By M Hamid Prisoners of Geography: 10 Maps that Explain Everything about the World by Tim Marshall Material World: A Global Family Portrait by Peter Menzel What the World Eats by Faith D'Aluisio and Peter Menzel The Color Fairy Books by Andrew Lang The My Bookhouse Series Everything Sad is Untrue by Daniel Nayeri Short Stories by Pushkin Give Your Child the World by Jamie Martin

Early on, Josh Tetrick worked with the United Nations, President Clinton, and the President of Liberia, Ellen Johnson-Sirleaf. Throughout his career, he has always worked to help organizations to work in purposeful ways. In 2011, Josh Co-founded Eat Just, Inc., which makes JUST Egg and GOOD Meat. Since 2011, they have been working non-stop to change the way the world eats one cell and one bean at a time. NEXT STEPS: — Follow Josh on Twitter. — Learn more about JUST Egg and GOOD Meat. — Watch Josh's TEDx talk on The Future of Food. __________________________________________________________ Reach out to us anytime and for any reason at hello@letsgiveadamn.com. Follow Let's Give A Damn on Facebook, Instagram, & Twitter to keep up with everything. We have so much planned for the coming months and we don't want you to miss a thing! If you love what we're doing, consider supporting us on Patreon! We can't do this without you. Lastly, leave us a 5-star rating and review on Apple Podcasts! Have an amazing week, friends! Keep giving a damn. Love y'all!

Have you tried any of these worldwide tasty treats?

Author, journalist, and hard hitting disease detective Maryn McKenna has been reporting on bad bugs since long before it was cool. In this episode, Maryn joins Lance and Matt to explore intersections of viral, bacterial, and fungal infections in the era of COVID-19. Even in the midst of a pandemic, the U.S. livestock and agriculture industry continues to overuse antibiotics critical to human health. If we don’t course correct soon, we run the risk of losing these drugs for good. Maryn offers her take on antibiotic resistance and walks us through her career reporting on every aspect of the issue from factory farming to stubborn pharmaceutical marketplaces. She has been an influential voice on the topic for years, having authored two books on the subject Superbug: The Fatal Menace of MRSA and Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats.

Vincent is joined by Maryn McKenna, Journalist and Author of books such as Superbug and Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats. Taking Stock with Vincent Wall on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.     You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.

This was supposed to be the Queens Night Market’s big summer... When the open-air market debuted in 2015, the crowds were massive. Founder John Wang selected food vendors who represented more than 90 countries. And he had one rule for them: no item could cost more than $5. That way the market would be accessible to nearly everyone, and big businesses would stay away. In 2019 the market set a new record for attendance, and finally started to turn a small profit. In 2020 they planned to release a cookbook. Instead, because of coronavirus, the market never opened. This week, to understand some of what we’ve lost to the pandemic, we share a vivid reminder of what we had.  Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com. See omnystudio.com/policies/listener for privacy information.

Learn about the impact of maladaptive daydreaming, then learn about whether dogs can recognize our faces in photographs. Then, author Maryn McKenna will explain how antibiotics created modern agriculture and changed the way the world eats. People with 'maladaptive daydreaming' spend up to 4 hours a day lost in their imaginations by Kelsey Donk People with “Maladaptive Daydreaming” spend an average of four hours a day lost in their imagination. (2018, June 25). Research Digest; Research Digest. https://digest.bps.org.uk/2018/06/25/people-with-maladaptive-daydreaming-spend-an-average-of-four-hours-a-day-lost-in-their-imagination/  Soffer-Dudek, N., & Somer, E. (2018). Trapped in a Daydream: Daily Elevations in Maladaptive Daydreaming Are Associated With Daily Psychopathological Symptoms. Frontiers in Psychiatry, 9. https://doi.org/10.3389/fpsyt.2018.00194  Pietkiewicz, I. J., Nęcki, S., Bańbura, A., & Tomalski, R. (2018). Maladaptive daydreaming as a new form of behavioral addiction. Journal of Behavioral Addictions, 7(3), 838–843. https://doi.org/10.1556/2006.7.2018.95  Dogs can recognize our faces in photographs by Grant Currin Eatherington, C. J., Mongillo, P., Lõoke, M., & Marinelli, L. (2020). Dogs (Canis familiaris) recognise our faces in photographs: implications for existing and future research. Animal Cognition. https://doi.org/10.1007/s10071-020-01382-3  Additional resources from acclaimed journalist Maryn McKenna:  Watch our full, uncut interview with Maryn McKenna from the American Association for the Advancement of Science Annual Meeting (#AAASmtg) on YouTube https://youtu.be/2QO7DkiN4e8  Pick up “Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats” on Amazon https://amzn.to/3fDOrL0 Official website https://marynmckenna.com/ Follow @marynmck on Twitter https://twitter.com/marynmck TED Talk: What do we do when antibiotics don’t work any more? [VIDEO] https://www.ted.com/talks/maryn_mckenna_what_do_we_do_when_antibiotics_don_t_work_any_more Other publications by Maryn McKenna https://amzn.to/2xRHPaI  Subscribe to Curiosity Daily to learn something new every day with Cody Gough and Ashley Hamer. You can also listen to our podcast as part of your Alexa Flash Briefing; Amazon smart speakers users, click/tap “enable” here: https://www.amazon.com/Curiosity-com-Curiosity-Daily-from/dp/B07CP17DJY 

Dave Bast and Liz Waid look at the book "Hungry Planet: What the World Eats". This book shows the different ways people prepare and eat food around the world.

Maryn McKenna is an independent journalist and author who specializes in public health, global health and food policy. She is a Senior Fellow at the Center for the Study of Human Health at Emory University, and the author of the 2017 bestseller BIG CHICKEN: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats, as well as the award-winning books Superbug and Beating Back the Devil: On the Front Lines with the Disease Detectives of the Epidemic Intelligence Service. In this episode Maryn shares her unique career journey, describes why storytelling matters, and tells us what it’s like to cover stories on the front lines of disease outbreaks. For more information and full episode transcription go to Contagious Conversations (www.cdcfoundation.org/conversations). Key Takeaways: [1:04] How Maryn became a journalist. [2:27] Immersion in the public health field. [4:01] Falling in love with investigative journalism. [5:04] Realizing the need to become a storyteller. [6:02] The unique challenges of public health storytelling. [6:18] The role of journalism in increasing awareness. [7:40] On the frontlines of a health response. [10:32] Why did Maryn get interested in the area of antibiotics resistance? [13:53] Seeing statistics about how we use antibiotics in livestock compared to medicine led to a new book. [14:24] Why chickens? [16:50] An experience in France that changed Maryn forever. [19:33] Does Maryn still eat chicken? [21:18] Disease X. [23:15] Acute flaccid myelitis, new epidemic in the USA. [24:10] Concerns about U.S. public health in response to epidemics. [26:14] Antibiotics development is expensive and challenging . [26:48] The role of public-private partnerships in public health. [29:12] Maryn’s advice to young people pursuing journalism. [31:05] Journalism’s openness to people from other fields today.   Mentioned in This Episode: CDC Foundation Answer this episode’s question:Have you ever had chicken or any food in another country that changed your life? Email info@cdcfoundation.org to win a signed copy of Big Chicken

We are on the cusp of a post-antibiotic era. The golden age of miracle drugs may be coming to an end. To understand why, award-winning author Maryn McKenna joins us on the show to discuss the long intertwined history of antibiotics and industrial animal agriculture.  We discuss: What antibiotic resistance is and why it’s ‘the greatest slow-brewing health crisis of our time’ Why bacteria are winning and why Big Pharma are dragging their feet The birth of antibiotics and how it enabled industrial livestock production Why chicken lies at the centre of the story of antibiotics and industrial meat A bizarre footnote in the story of antibiotics called “Acronizing”  The fight to ban the use of growth promoting antibiotics The legislative battles ahead in fighting preventive use of antibiotics Beyond the doom and gloom: different models of antibiotic-free animal agriculture from around the world Wider lessons for the food movement from the story of antibiotics   Maryn McKenna is an independent journalist who specializes in public health, global health and food policy. She is a columnist for WIRED, a Senior Fellow at the Center for the Study of Human Health at Emory University. Her latest book “BIg Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats” (also published internationally under the title Plucked) received the 2018 Science in Society Award and was named a best book of 2017 by Amazon, Smithsonian, Science News, Wired, Civil Eats and other publications. She writes for The New York Times Magazine, National Geographic, Mother Jones, Newsweek, NPR, Smithsonian,S cientific American, Slate, The Atlantic, Nature, and The Guardian, among other publications.   Links: Maryn McKenna website, Twitter Maryn McKenna – ‘Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats’ TED Talk: Maryn McKenna ‘What do we do when antibiotics don’t work anymore?’ Resistance– 2014 Documentary on antibiotic resistance, starring Maryn McKenna   You May also like: FFS 036 – Chicken Nugget Capitalism FFS 026 – We Need To Talk About Monsanto FFS 022 – The Bird is the Word

Presented by Restaurateurs Amy Besa and Chef Romy Dorotan, of Purple Yam, Brooklyn, NY & Manila, Philippines There are many indigenous ingredients in the Philippines which need to be recognized as the foundation of Philippine food traditions. These indigenous ingredients represent Filipino flavor profiles which should be categorized as FOOD THAT WAS ALWAYS OURS opposed to Food that was borrowed and made our own. This is a major premise discussed in two chapters of Amy Besa and Chef Romy Dorotan’s book, Memories of Philippine Kitchens. Separating indigenous from non-indigenous ingredients, Besa feels is the best way to look at Philippine cuisine and helps people identify and organize the significance of each and every flavor encountered. These non-indigenous plants and ingredients arrived via Galleon trade between Manila and Acapulco from 1565-1815 or after. These indigenous ingredients highlighted by Purple Yam Malate represent edible products from culinary plants grown in the Philippines which are (1) unknown; (2) ignored and (3) undervalued. These are artisanal products produced in small quantities and not available to the mass market. They represent flavors that come directly from Philippine soil, water and air. To sample Filipino food made with these ingredients will be a rare opportunity. Many commercially produced dishes in both the home country and abroad do not offer these rare and endangered flavor profiles. A renewed interest will prevent their disappearing and hopefully, their recognition and resurgence may lead to people using them and thereby preserving them. Amy Besa and her husband, Chef Romy Dorotan, have been in the restaurant business in New York City for the past 22 years. They opened Cendrillon, a Filipino pan-Asian restaurant in SoHo in Manhattan in 1995 and closed it after 13 ½ years and re-opened Purple Yam in Ditmas Park, Brooklyn in November 2009. Purple Yam Malate, their first branch in the Philippines, opened on July 4, 2014 in Amy’s childhood home in one of the oldest historical districts of Manila. A kiosk at Estancia Mall in Pasig was set up in December 2015 as another venue to share homemade ice creams using local fruits, coffee and dairy products along with other Filipino delicacies such as buko pies and bibingka made with heirloom rice from the Cordillera rice terraces. Amy and Chef Romy are co-authors of the award winning cookbook, Memories of Philippine Kitchens (2006, Stewart, Tabori and Chang, NYC). The book received the Jane Grigson Award for distinguished scholarship and research and the quality of its writing by the International Association of Culinary Professionals (IACP) in Chicago in 2007. A second edition of the book was released May 2012 with the last chapter revised to reflect the move from Cendrillon to Purple Yam and the authors’ purpose of showcasing Asian culinary values and re-discovering the Filipino palate. Amy is the founder of the Ang Sariling Atin Culinary Heritage Institute (ASA) in the Philippines. The ASA has three primary goals: (1) to produce and publish a book on the Philippine palate based on scientific studies of the flavor regions of the Philippines; (2) build community kitchens to make healthy, nutritious and hygienic food available and accessible to poor communities in the Philippines and (3) to create livelihoods, impart skills and develop markets for artisanal products for the purpose of preserving our culinary heritage. Recent activities: The Philippine Department of Foreign Affairs (DFA) sponsored Food Tour of North America, September & October 2017 References during the talk: Culture Ingested, On the Indigenization of Philippine Food https://www.nyu.edu/classes/bkg/web/fernandez.pdf Why We Eat What We Eat: How Columbus Changed the Way the World Eats, Ray Sokolov Recorded at Kendall College on September 27, 2017.

(Repeat) Why did the chicken take antibiotics? To fatten it up and prevent bacterial infection. As a result, industrial farms have become superbug factories, threatening our life-saving antibiotics. Find out how our wonder drugs became bird feed, and how antibiotic resistant bugs bred on the farm end up on your dinner plate. A journalist tells the story of the 1950s fad of “acronizing” poultry; the act of dipping it in an antibiotic bath so it can sit longer on a refrigerator shelf. Plus, some ways we can avoid a post-antibiotic era. The steps one farm took to make their chickens antibiotic free… and resurrecting an old therapy: enlisting viruses to target and destroy multi-drug resistant bacteria. Set your “phages” to stun.  Guests: Maryn McKenna - Investigative journalist who specializes in public health and food policy. Author of “Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats.” Ryland Young - Biochemist, head of the Center for Phage Technology at Texas A&M University. Learn more about your ad choices. Visit megaphone.fm/adchoices

(Repeat) Why did the chicken take antibiotics?  To fatten it up and prevent bacterial infection. As a result, industrial farms have become superbug factories, threatening our life-saving antibiotics. Find out how our wonder drugs became bird feed, and how antibiotic resistant bugs bred on the farm end up on your dinner plate.  A journalist tells the story of the 1950s fad of “acronizing” poultry; the act of dipping it in an antibiotic bath so it can sit longer on a refrigerator shelf. Plus, some ways we can avoid a post-antibiotic era. The steps one farm took to make their chickens antibiotic free… and resurrecting an old therapy: enlisting viruses to target and destroy multi-drug resistant bacteria.  Set your “phages” to stun.  Guests: Maryn McKenna - Investigative journalist who specializes in public health and food policy. Author of “Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats.” Ryland Young - Biochemist, head of the Center for Phage Technology at Texas A&M University.

The United Nations calls the rise of antibiotic resistant bacteria the "the greatest and most urgent global risk," an epidemic that is projected to cost the world $100 trillion (TRILLION) and cause 10 million deaths per year by 2050. For a long time, it was thought that antibiotic resistance was only caused by misuse of these drugs in medicine, but in her book ""Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats," author Maryn McKenna documents how drug-resistant bacteria are being spread through our food system. McKenna joins host Jenna Liut to discuss her research on how the excessive use of antibiotics in the poultry industry in particular helped give rise to this public health epidemic and what we can do now to ensure safer, healthier eating for ourselves and future generations. Eating Matters is powered by Simpelcast.

We eat a lot of chicken. But we didn't used to. What changed? In part, what changed was the discovery that antibiotics could build a bigger, better chicken. Now, the big chicken may be suffering the results of too much medicine. This week, we hear from science journalist Maryn McKenna about her new book "Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats." We'll also hear from zoonotic disease specialist Tara Smith about the challenges scientists face trying to get out of the lab and into the pigpen. This episode is...

SaladStop! considers Singapore its home market. One has to wonder why since Singapore is a finite market and not known for its large number of ‘grazers’ or salad fans. Co-founder and managing director of SaladStop! Adrien Desbaillets

Our guest this week is with Maryn McKenna - an award winning independent journalist and an author who specialises in public health, global health and food policy.Maryn is a Senior Fellow at the Schuster Institute for Investigative Journalism at Brandeis University - and the author of the 2017 bestseller “Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats”, which was released in the UK in February this year as “Plucked! The Truth About Chicken”.Her 2015 TED Talk, "What do we do when antibiotics don't work any more?", has been viewed more than 1.5 million times and translated into 33 languagesIn this episode we discuss:How and why antibiotic resistance occursWhat a world without the antibiotics we rely on would look likeThe link between food and antibiotic resistanceHow antibiotics are used in meat farmingWhy they are used largely in healthy animalsThe farming practices that are needed if antibiotic use is to be reducedHow we can help the situation as consumers and as food industry professionalsIf you are interested in the issues raised and would like to look into them more deeply, the place to begin is Maryn's fantastic book: Plucked!There are also a lot of resources, further reading etc available on her website

Our guest this week is with Maryn McKenna - an award winning independent journalist and an author who specialises in public health, global health and food policy.Maryn is a Senior Fellow at the Schuster Institute for Investigative Journalism at Brandeis University - and the author of the 2017 bestseller “Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats”, which was released in the UK in February this year as “Plucked! The Truth About Chicken”.Her 2015 TED Talk, "What do we do when antibiotics don't work any more?", has been viewed more than 1.5 million times and translated into 33 languagesIn this episode we discuss:How and why antibiotic resistance occursWhat a world without the antibiotics we rely on would look likeThe link between food and antibiotic resistanceHow antibiotics are used in meat farmingWhy they are used largely in healthy animalsThe farming practices that are needed if antibiotic use is to be reducedHow we can help the situation as consumers and as food industry professionalsIf you are interested in the issues raised and would like to look into them more deeply, the place to begin is Maryn’s fantastic book: Plucked!There are also a lot of resources, further reading etc available on her website

You probably eat chicken, right? You might even be eating some right now. But how did they go from scrawny fowl, scratching around in the wild, to the industrial commodity that they are now? Maryn McKenna is an American author and journalist whose work has been featured in the New York Times magazine, the Atlantic, NPR, Scientific American, The Guardian and more. Her most recent book is Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats. Maryn and Josh sat down to talk about the “invention” of the chicken, the emergence of Super Bugs, and why a viral pandemic will kill us all. Happy Days! Learn more about your ad choices. Visit megaphone.fm/adchoices

The Future of Everything with Russ Altman: "​Roz Naylor: Changing how — and what — the world eats" The challenge of feeding a growing planet is on the table as food security expert Roz Naylor and host Russ Altman discuss the rapidly changing landscape of agriculture. Originally aired on SiriusXM on April 21, 2018. Recorded at Stanford Video.

As the global population approaches 10 billion and the effects of climate change continue to alter familiar agricultural patterns, the world is already witnessing a transformation in how and where it gets its food. Even diets are changing as people move away from traditional animal proteins, like beef and pork, to fish and vegetable sources. Stanford's Roz Naylor, the director of the Center on Food Security and the Environment, says those shifts could lead to a world that looks a lot different than today. For instance, Naylor says that aquaculture, better known as fish farming, is now the fastest growing sector of the global food industry. And, thanks to changes in the industry, rapidly growing Africa stands to become a hotspot for agricultural entrepreneurs. On this episode of “The Future of Everything” radio show, Naylor discusses these and the many other ways in which the business of feeding the world is changing right before our eyes.

We often take for granted the ubiquity of chicken in the American diet. Acclaimed journalist Maryn McKenna bypassed our familiarity with a fascinating history of chicken in her book Big Chicken: The Incredible Story of How Antibiotics Changed Modern Agriculture and Changed the Way the World Eats. She took the stage to share her chronicle of how economic, political, and cultural forces converged to make America’s favorite meat a hidden danger. McKenna brought us on an extraordinary journey from the vast poultry farms of the United States to laboratories, kitchens, and sidewalk markets around the world. She highlighted how routine use of antibiotics transformed agriculture, changed the world’s eating habits, and contributed to the deadly rise of drug-resistant infections around the globe. Join us for a conversation on how this common backyard bird became an industrial commodity impacting human health around the world—and learn about companies, activists, farmers and chefs who are carving a path back to better, safer food. Recorded live at Impact Hub by Town Hall Seattle on Tuesday, January 23, 2018.

Maryn McKenna is an investigative journalist and senior fellow for Investigative Journalism at Brandeis University who has written a number of health-related books. Her latest, “Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats,” exposes many aspects of the chicken industry that most people are completely unaware of.

On the season finale of Eat Your Words, host Cathy Erway is joined by Maryn McKenna, an independent journalist and author who specializes in public health, global health and food policy. She is a Senior Fellow at the Schuster Institute for Investigative Journalism at Brandeis University and the author of the new book Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats (National Geographic Books, Sept. 2017), named a Best Science Book of 2017 by Amazon and Smithsonian Magazine and a Best Food Book by Civil Eats. Her 2015 TED Talk, “What do we do when antibiotics don’t work any more?”, has been viewed more than 1.5 million times and translated into 32 languages. Eat Your Words is powered by Simplecast

In this month’s episode of Inside San Diego Magazine, we’re sharing the behind-the-scenes scoop on the making of our November issue. We meet an air traffic controller in our On the Job series, hear about why the Breeders’ Cup coming to San Diego is such a big deal (hint: it’s the richest two days in sports), put a face to our city’s expansive military scene, and more. Joining us is Paula Watts, the photographer behind our 19.5-page cover story, The Ultimate Guide to Global Cuisine. She shares stories about shooting at 11 different restaurants, setting up makeshift studios in alleyways, translating foreign newspapers, and what her favorite spot was. We’re also talking about our upcoming World Eats event on November 15 pegged to the issue. It’s taking place at the Museum of Contemporary Art downtown, where you can taste the city’s diverse culinary scene through unlimited sips and samples from dozens of local restaurants.

Award-winning journalist Maryn McKenna talks about her latest book, Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats . (Part 2 of 2)

Award-winning journalist Maryn McKenna talks about her latest book, Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats . (Part 1 of 2)

This week my guests discuss big problems regarding food. How can we work toward healthy food and enough food for everyone? Maryn McKenna is a journalist who writes about science, food, and disease. Like Superbug: The Fatal Menace of MRSA. But that's not the end of it. We’ve been pumping antibiotics into chicken for a good long time. They have come home to roost. We can’t make antibiotics faster than evolution. Ms. McKenna and I talk Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats. I also speak with Andrew Fisher of Portland. He is an activist in the anti-hunger field. For twenty-five years he has worked building coalitions to fight for better food and nutrition laws. He is blowing the whistle. Hunger is big business. Andrew is the author of Big Hunger: The Unholy Alliance Between Corporate America and Anti-Hunger Groups. Finally, I speak with John Teton, author of the International Food Security Treaty (www.treaty.org). This treaty is an international enforceable law requiring all nations to guarantee food to everyone in their borders and not use hunger as a weapon. That would end the wars.

Did you know that most meat animals in the United States are currently raised with the assistance of antibiotics? Eighty percent of the antibiotics sold in the U.S. are used in animals, not humans, and their use contributes to antibiotic resistance, which the United Nations calls “the greatest and most urgent global risk.” Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Maryn McKenna, author of  “Big Chicken: The Incredible Story of How Antibiotics Created Modern  Agriculture and Changed the Way the World Eats.” McKenna describes the extraordinary history of antibiotic use,  when the drugs were added to lipstick, ice, and painted on the outside of meat cuts, and the consequences we face today from not heeding warnings about the misuse of these precious drugs. Chickens were the first animals to get growth promoter antibiotics and they may be the first to be raised without them, thanks to growing consumer awareness and pressure in the  marketplace. Related website: www.bigchickenthebook.com

We eat a lot of chicken. But we didn't used to. What changed? In part, what changed was the discovery that antibiotics could build a bigger, better chicken. Now, the big chicken may be suffering the results of too much medicine. This week, we hear from science journalist Maryn McKenna about her new book "Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats." We'll also hear from zoonotic disease specialist Tara Smith about the challenges scientists face trying to get out of the lab and into the pigpen. This episode is...

Chicken is such a mainstay of the contemporary American dinner table that it seems hard to imagine that, just a century ago, it was rare and expensive. But over the course of the 20th century, both chickens and the chicken industry exploded in size. Much of that growth can be attributed to the miraculous properties of antibiotics, which were developed to fight human diseases but quickly began to be fed to farm animals in vast quantities. Journalist and author Maryn McKenna weaves these two intertwined tales together in her new book, Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats. In this episode of Gastropod, she describes the consequences of decades spent feeding chicken antibiotics, in terms of chicken flavor, poultry well-being, and, most significantly, human health.

Si quieres hacer actividades relacionados con esta entrada, las encontrarás a continuación del texto en inglés.Hay mucha diferencia entre lo que cenamos los españoles y lo que cenan nuestros vecinos portugueses o franceses y pasa lo mismo con otros países que no estando tan cerca tampoco estan muy lejos como los alemanes, ingleses o irlandeses.No soy la primera persona que se plantea estas diferencias, de hecho Peter Menzel y su esposa Faith D’Alusio han escrito un libro titulado “Hungry Planet: What the World Eats”, han estudiado a 30 familias de 24 países diferentes de todo el mundo, y han descubierto que a pesar de las grandes diferencias también hay muchas cosas en común cuando hablamos de comida, todos comemos “comida rápida”, todos gastamos mucho dinero en dulces y menos en verdura o fruta y preferimos las comidas precocinadas que sólo hay que calentar antes de servir , a cocinar en nuestro tiempo libre.Pero lo que quiero es explicaros en que consiste la cena en mi país ya que no tiene nada que ver con otros países europeos.La primera gran diferencia es la hora, nosotros no cenamos antes de las 8.30 o las 9 de la noche y es muy frecuente que muchas familias empiecen a cenar entre las 9.30 y las 10 de la noche.La segunda diferencia el la cena “en si” , nuestra cena es ligera, normalmente una tortilla, un sandwhich, algo de pescado o simplemete “picar algo” , no es una comida familiar, la mayor parte de las veces se trata de una comida informal que se hace en la cocina o viendo la televisión. Nada que ver con el resto de europeos que hacen de la cena la comida mas importante del día.Algunas de estas costumbres están cambiando sobre todo en las ciudades grandes pero aún nos cuesta cenar antes de las 8 de la tardeDinner TimeThere are important differences between a Spanish dinner and Portuguese or French dinner, despite us being neighbours. The same is true for other countries that aren’t that far away but also very different like German, British or Irish people.I’m not the first to take an interest in the matter. Peter Menzel and his wife Faith D’Alusio have written a book called “Hungry Planet: What the World Eats”, in which they studied 30 families from 24 different countries from all over the world and they have discovered that there are some differences but also many similarities when we talk about food. All of us eat “fast food”, we spend a lot of money on sweets and less on vegetables or fruit and we prefer precooked food that only needs to be heated up before it's eaten rather than to cook in our free timeBut I want to explain to you what a Spanish dinner consists of as it’s quite different to other countries in Europe.The first big difference is the time, we never have dinner before half past eight or nine in the evening and it’s quite usual that families start dinner at 9.30 or 10 in the evening.The second difference is the dinner itself, ours is light, we usually have an omelette, a sandwich, fish or simply we “a little something”, it’s not a family meal, it’s usually an informal meal had in the kitchen or in front of the TV, nothing to do with the rest of Europe that considers dinner the most important meal of the day.Some of these habits are changing, specially in big cities, but we still find it difficult to have dinner before 8 in the evening.ES HORA DE CENARActividades antes de escuchar el podcast.1. Contesta estas preguntas (actividad oral)• ¿Qué comes normalmente?• ¿Cuántas veces a la semana comes? :verdura, pasta, carne, fruta, comida rápida, pescado• ¿Cuántas comidas haces al día?• ¿A que hora desayunas?• ¿A que hora comes?• ¿A que hora cenas?2. Escuchar (actividad oral)Ahora escucha el podcast y las explicaciones sin mirar el texto. Concentraté en lo que dice.3. Comprensión. (actividad escrita) Lee las siguientes frases y dime si son verdaderas o falsas después de escuchar el podcast (no mires el texto aún)• La comida más importante en mi país es la cena• Los españoles tenemos diferentes costumbres a la hora de hablar de “cenas” con relación a nuestros vecinos europeos.• 30 países intervinieron en el estudio que hicieron Peter Menzel y Faith D……• Los españoles cenamos a las 7.30 de la tardeVuelve a escuchar el podcast (actividad oral), esta vez mirando el texto escrito, y comprueba si tus respuestas están bien4. Rellena los huecos (audio y actividad escrita)(gastamos/persona/diferentes/tiempo/libro/preferimos/comida)No soy la primera …………………. que se plantea estas diferencias, de hecho Peter Menzel y su esposa Faith D’Alusio han escrito un ………………… titulado “Hungry Planet: What the World Eats”, han estudiado a 30 familias de 24 países ………………. de todo el mundo, y han descubierto que a pesar de las grandes diferencias también hay muchas cosas en común cuando hablamos de ………………. todos comemos “comida rápida”, todos ………………… mucho dinero en dulces y menos en verdura o fruta y ……………………. las comidas precocinadas que sólo hay que calentar antes de servir que cocinar en nuestro …………….. libre.5. Coloca los párrafos en el orden correcto (audio)Todos comemos “comida rápida”, todos gastamos mucho dinero en dulces y menos en verdura o fruta y preferimos las comidas precocinadas que sólo hay que calentar antes de servir que cocinar en nuestro tiempo libre.Pero lo que quiero es explicaros en que consiste la cena en mi país ya que no tiene nada que ver con otros países europeos.Algunas de estas costumbres están cambiando sobre todo en las ciudades grandes pero aún nos cuesta cenar antes de las 8 de la tardeNo soy la primera persona que se plantea estas diferencias, de hecho Peter Menzel y su esposa Faith D’Alusio han escrito un libro titulado “Hungry Planet: What the World Eats”, han estudiado a 30 familias de 24 países diferentes de todo el mundo, y han descubierto que a pesar de las grandes diferencias también hay muchas cosas en común cuando hablamos de comida.Hay mucha diferencia entre lo que cenamos los españoles y lo que cenan nuestros vecinos portugueses o franceses y pasa lo mismo con otros países que no estando tan cerca tampoco estan muy lejos como los alemanes, ingleses o irlandeses.La segunda diferencia el la cena “en si” , nuestra cena es ligera, normalmente una tortilla, un sandwhich, algo de pescado o simplemete “picar algo” , no es una comida familiar, la mayor parte de las veces se trata de una comida informal que se hace en la cocina o viendo la televisión. Nada que ver con el resto de europeos que hacen de la cena la comida mas importante del día.La primera gran diferencia es la hora, nosotros no cenamos antes de las 8.30 o las 9 de la noche y es muy frecuente que muchas familias empiecen a cenar entre las 9.30 y las 10 de la noche.Actividades después de escuchar el podcast6. Lengua (actividad escrita)“Picar algo” es una expresión coloquial. Explica exactamente que significa.7. Discusión (actividad oral)¿Crees que tu dieta es equilibrada?¿Qué crees que deberías comer más? ¿y menos?Cita al menos una comida típicas de este páis y una comidas típica de tu país8. Redacción (actividad escrita)¿Crees que deberías cambiar tu dieta? Explica porque o porque no.

Guest Peter Menzel, award-winning photojournalist and co-author with Faith DAlusio of Hungry Planet: What the World Eats, Man Eating Bugs: The Art and Science of Eating Insects, and What I Eat: Around the World in 80 Diets, describes global consumption, entomophagy, and the images that put a face on food, health and agriculture.Hungry Planet

Michael Pollan believes that “real food”—the kind of food your great-grandmother would recognize as food—is being undermined across the globe by science on one side and the food industry on the other. As the modern Western or “American” diet has been linked to an epidemic of chronic diseases, from obesity and type 2 diabetes, what can governments and their citizens do to put the focus back on the health of the soil, plants, and animals that make up the food chain? Pollan joins the Council to explore what the industrialization of food and agriculture has meant for the world’s health and happiness, how it has shaped cultures, and looks at the growing movement to renovate the food system.