Podcasts about yale sustainable food project

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Best podcasts about yale sustainable food project

Latest podcast episodes about yale sustainable food project

Seasoned
Talkin' turkey with local chefs, plus the gift of Buffalo Creek squash

Seasoned

Play Episode Listen Later Nov 20, 2023 57:44


This hour, chef Raquel Rivera, a cooking teacher and owner of A Pinch of Salt, and Jason Sobocinski, a local food entrepreneur, share tips for cooking a Thanksgiving turkey with all the fixins'. And intern Lateshia Peters talks with her mom Nicole Lewis about why their Thanksgiving meal is centered around the food of her Grenadian heritage. Think: Caribbean-spiced salmon, fry-bakes, and cocoa tea. Plus, producer Tagan Engel speaks with Hi'ilei Hobart, a professor of Native and Indigenous Studies at Yale, and Rebecca Salazar, a student seed keeper with the Yale Native American Cultural Center and the Yale Sustainable Food Project. They spoke at the Yale farm about their adventure this year - growing and saving seeds of the special Haudenosaunee Buffalo Creek squash. These two indigenous women also speak to the importance they feel in connecting with indigenous and ancestral foods such as the three sisters: beans, corn and squash - to counter the challenges of colonization.  GUESTS: Raquel Rivera: Chef/owner of A Pinch of Salt Jason Sobocinski: Co-owner/partner of Caseus Provisions in Wallingford, Crispy Melty by Caseus, Olmo Bagels, Ordinary and Haven Hot Chicken in New Haven, Mystic Cheese Company in Groton and Black Hog Brewing Company in Oxford. Lateshia Peters and Nicole Lewis: Lateshia is a CT Public Intern and Nicole is her mom. Hi'ilei Hobart: Assistant Professor of Native and Indigenous Studies in the program of Ethnicity, Race, and Migration at Yale University. Also author of Cooling the Tropics and editor of Food Ways Hawaii. Rebecca Salazar: Undergrad studying Ethnicity, Race, and Migration at Yale. Rebecca is a Seed Keeper and Programs Liaison between the Native American Cultural Center - (NACC) and the Yale Sustainable Food Program (YSFP). This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. Special thanks to the Yale Sustainable Food Program and to Fafa­­­­­­ Van Ha, Lazarus Fellow at the Yale Sustainable Food Program for contributing to the Buffalo Creek squash segment.  Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Origins
In Conversation with Alice Waters

Origins

Play Episode Listen Later Jan 30, 2018 41:14


Chef Spike Gjerde is joined by the legendary Alice Waters on a special episode of ORIGINS. Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. She has been Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007; the Harvard Medical School’s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008; and her induction into the French Legion of Honor in 2010. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change. Alice is the author of fifteen books, including New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea.

Radio Cherry Bombe
Alice Waters and Fanny Singer

Radio Cherry Bombe

Play Episode Listen Later Oct 15, 2015 42:46


Alice Waters is the chef, author, and food activist who founded the legendary Chez Panisse restaurant in Berkeley, California. She has been a champion of local, sustainable agriculture for over four decades. In 1995, she founded the Edible Schoolyard Project, which advocates for school lunch and a sustainable food curriculum in every public school. She has been a Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003 and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Last month, she was awarded a National Humanities Medal by President Obama. Alice is also the author of 14 books, including The New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea. Fanny Singer is an art historian, curator, and illustrator based in London and Cornwall. The two have collaborated on a new book, My Pantry, a collection of recipes and illustrations. Photo Credit: Eric Wolfinger “My feeling is that we need, as a nation, a cooking lesson.  That’s the first thing, because our fast food culture has told us not to pay any attention, cooking is drudgery, go out and buy and order it in.  If we had any skills before we completely lost them.” “We have to not believe that we can’t find the food… it’s really not true. There are farmers markets popping up all over the place and if you make the effort to go once or twice a week you can really provide the ingredients for cooking for a family.” –Alice Waters on Radio Cherry Bombe  

Chewing the Fat
Frederick Kaufman: Talking Corporate Greed, Part Three

Chewing the Fat

Play Episode Listen Later Sep 26, 2013 17:38


Mark Bomford, Director of the Yale Sustainable Food Project, sits down with journalist Frederick Kaufman, author of “Bet the Farm: How Food Stopped Being Food”, for an exploration on the effects that globalization, commoditization, and corporate greed have on our food system and the way that food is produced.

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Chewing the Fat
Frederick Kaufman: Talking Corporate Greed

Chewing the Fat

Play Episode Listen Later Sep 26, 2013 20:59


Mark Bomford, Director of the Yale Sustainable Food Project, sits down with journalist Frederick Kaufman, author of “Bet the Farm: How Food Stopped Being Food”, for an exploration on the effects that globalization, commoditization, and corporate greed have on our food system and the way that food is produced.

director bet kaufman corporate greed yale sustainable food project
Chewing the Fat
Frederick Kaufman: Talking Corporate Greed, Part Two

Chewing the Fat

Play Episode Listen Later Sep 26, 2013 17:38


Mark Bomford, Director of the Yale Sustainable Food Project, sits down with journalist Frederick Kaufman, author of “Bet the Farm: How Food Stopped Being Food”, for an exploration on the effects that globalization, commoditization, and corporate greed have on our food system and the way that food is produced.

director bet kaufman corporate greed yale sustainable food project
Economics and the Environment
Sustainability 360: A Holistic Approach to Sustainability at Wal-Mart

Economics and the Environment

Play Episode Listen Later Aug 17, 2010 67:33


Leslie Dach is the Executive VP of Corporate Affairs and Government Relations at Wal-Mart. He speaks on Wal-Mart's sustainability initiatives as part of the Yale Sustainable Food Project's fall 2007 "Chewing the Fat" speaker and events series, sponsored by the George and Shelly Lazarus fund for sustainable food and agriculture at Yale.

Aldo Leopold
Aldo Leopold Symposium Final Plenary: Leopold for the 21st Century

Aldo Leopold

Play Episode Listen Later Jul 24, 2009 79:13


Leopold for the 21st Century: What Would He Say to the Yale FES Class of 2009? Moderated by Mary Evelyn Tucker. Discussion by Sally Collins, Clive Hamilton, Wes Jackson, Bruce Jennings, Gene Likens and Melina Shannon DiPietro. The Yale School of Forestry and Environmental Studies hosted a Symposium on April 3rd, 2009 honoring the centennial of the graduation of Aldo Leopold from the school and his acclaimed contributions to environmental conservation. Leopold became a leading and radical voice in American conservation, launching his land ethic in his celebrated book, “A Sand County Almanac.” The day-long symposium appraised the Leopold legacy, examined his relevance today, and explored how his land ethic might be reformulated for the global environmental and social challenges of the 21st century. This is a recording of the final plenary: Leopold for the 21st Century: What Would He Say to the Yale FES Class of 2009? The discussion was moderated by Mary Evelyn Tucker, Senior Lecturer and Research Scholar at Yale and Co-Founder of the Forum on Religion and Ecology. Discussants were: Sally Collins, Director of Office of Ecosystem Services & Markets, U.S. Department of Agriculture; Clive Hamilton, author of “Growth Fetish” and co-author of “Affluenza,” and Charles Sturt Professor of Public Ethics, Centre for Applied Philosophy and Public Ethics, Canberra, Australia; Wes Jackson, the Founder and President of the Land Institute and a MacArthur fellowship recipient; Bruce Jennings, Director of the Center for Humans and Nature in New York; Gene Likens, an ecologist and Founding Director and President Emeritus of the Institute of Ecosystem Studies; and Melina Shannon-DiPietro, Director of the Yale Sustainable Food Project.

Food and Sustainable Agriculture
Growing Power: Agriculture & Urban Renewal

Food and Sustainable Agriculture

Play Episode Listen Later Apr 7, 2009 14:24


A converstation with Will Allen, Founder and CEO of Growing Power, Inc, and 2008 MacArthur Award Winner, and Dave Thier of the Yale Sustainable Food Project, discuss the work of Growing Power and the potential for urban farming projects to change the face of urban landscapes.

Food and Sustainable Agriculture

Davia Nelson and Nikki Silva, NPR's Kitchen Sisters, discuss their radio show, "Hidden Kitchens," and some of New Haven's own hidden kitchens, with Melina Shannon Di-Pietro and Josh Viertel, co-directors of the Yale Sustainable Food Project.

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Food and Sustainable Agriculture
The Ethics of Eating

Food and Sustainable Agriculture

Play Episode Listen Later Oct 24, 2007 71:41


Alice Waters, Owner of Chez Panisse Restaurant and Founder of Chez Panisse Foundation, addresses the public in Battell Chapel at Yale University on October 7, 2007. She speaks as part of the Yale Sustainable Food Project's fall 2007 "Chewing the Fat" speaker and events series, sponsored by the George and Shelly Lazarus Fund for sustainable food and agriculture at Yale.

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