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Podcast Topic: Chefs & Food Writers


The Leading Voices in Food

Podcast Topic: Chefs & Food Writers

Miller podcastE219: Training Chefs for Food Advocacy

October 25, 2023

Does the term Policy Advocate conjure up the image of a chef? Today we’re speaking with Katherine Miller, Founding Executive Director of the Chef Action Network, and author of the book “At The Table, The Chef’s Guide to Advocacy”. Katherine formerly served as the Vice President of Impact at the James Beard Foundation and serves as an adjunct professor at the Culinary Institute of America. She’s worked for 20 years at the intersection of policy, politics, and social impact, and says chefs have an important role to play in this space.

Related podcasts: Advocacy & Food | Chefs & Food Writers |


Podcast with Susan BurtonE129: An Eating Addiction Revealed – Susan Burton on Empty

May 18, 2021

People who fight against anorexia and binge eating also struggle with secrecy, isolation and shame. Eating disorders such as these are incredibly powerful and relentless forces in the lives of an estimated 70 million people both male and female, by the way, according to the National Eating Disorders Association. For almost 30 years, author and storyteller Susan Burton of the hugely popular public radio program “This American Life” hid her obsession with food and the secret life of compulsive eating and starving that dominated her adolescence. She recently published a memoir entitled “Empty” as a way to confront her disordered eating and claim the recovery that comes from telling her story.

Related podcasts: Addiction & Food | Chefs & Food Writers | Eating Disorders |


Podcast with Marcia ChatelainE121: Marcia Chatelain on the Golden Arches and Black America

March 16, 2021

Today, we’re exploring the intricate relationship among African-American politicians, civil rights organizations, communities and the fast food industry. We’re talking with Dr. Marcia Chatelain, Professor of History and African-American Studies at Georgetown University. She is the author of a fascinating new book entitled, “Franchise: The Golden Arches in Black America.”

Related podcasts: Chefs & Food Writers | Community & Economic Development | Equity, Race & Food Justice | Food Industry Behavior & Marketing | History & Food |


Podcast with Deborah MadisonE119: Chef Deborah Madison – An Onion in my Pocket

March 4, 2021

Ever wonder how a groundbreaking, pioneering, and award-winning chef and cookbook author came to such a place? Today, we’ll find out from Deborah Madison. After working at breakthrough restaurants Chez Panisse in Berkeley and Greens in San Francisco, Deborah Madison made her mark in Rome, opened Cafe Escalera in Santa Fe, and became a prolific writer of cookbooks and articles about foods for places like “Gourmet” magazine and “Food & Wine.” Her latest book, which is entitled, “An Onion In My Pocket,” is a memoir. It has been very positively reviewed in many places with terms like “beguiling, honest, and captivating.” And in the words of Marion Nestle, a well-known figure in the food area, the book shows how the path that carried Deborah to become what Marian said is, “The consummate vegetarian cook and cookbook writer.”

Related podcasts: Chefs & Food Writers |


Podcast on GatherE103: Film Discussion – Sanjay Rawal on GATHER

January 16, 2021

Today, we’re celebrating the power of stories in creating shared understanding. We’re talking with James Beard award-winning filmmaker Sanjay Rawal. The creative force behind a new movie about Native American food ways called “Gather.” Gather is an intimate portrait of the growing movement amongst Native Americans to reclaim their spiritual, political and cultural identities through food sovereignty, while battling the trauma of centuries of genocide.

Related podcasts: Chefs & Food Writers | Equity, Race & Food Justice | First Nations Food Issues | History & Food | Movies & Food |


Podcast Adrian Miller - Food JusticeE105: Culinary Historian Adrian Miller on Food Justice

January 11, 2021

Food justice is a term heard more and more. Captured in that term is a view of how historical factors have shaped inequity in food systems, and powerful ideas for addressing issues such as food security, obesity, and the welfare of farmers. Listen in to a discussion with well-known author Adrian Miller, a very thoughtful voice on these issues.

Related podcasts: Advocacy & Food | Chefs & Food Writers | Equity, Race & Food Justice | Movies & Food |


Podcast Adrian Miller Soul FoodE104: Adrian Miller on the History of Soul Food

January 7, 2021

Two commonly known words “soul” and “food” capture so much meaning. There are the foods themselves–wonderfully diverse and prepared in homes, churches and restaurants–but there’s so much more to this. There’s a history, a culture, religion and the blending of cuisines from surprising places according to culinary historian Adrian Miller.

Related podcasts: Chefs & Food Writers | History & Food |


Podcast - Charles Luddington Matthew BookerE76: Food Fights – A Civil Conversation About Contemporary Food Debates

February 20, 2020

Understanding our current food system, where it came from and especially where it might go is much easier if one understands history. Our field needs historians, thoughtful scholars who can do deep exploration of what has preceded the snapshot in time that represents what we’re experiencing today. This is why an exciting development was the recent publication of a book entitled Food Fights edited by two historians at North Carolina State University, Charles Ludington and Matthew Booker. We’re joined today by both of the editors.

Related podcasts: Agriculture & Tech | Chefs & Food Writers | Climate Change, Environment & Food | Food Policy | History & Food | Ultra-processed Food & Additives |


Podcast Carolyn FedermanE46: Charlie Cart’s Carolyn Federman on Food, Fun, and Classrooms

September 10, 2019

Americans have become distant from their food. It was once the case that people either grew food themselves or perhaps, just one step away from it, buying food from farmers or from markets served by local farmers, but boy, is it ever different now. Food is processed, it’s shipped long distances, and people are less in touch with how food is created, how to cook it, and more. There are some impressive efforts underway to help correct this problem. Some of the more impressive ones that focused on children such as the work of Carolyn Federman, the inspiration behind a highly innovative program known as Charlie Cart.

Related podcasts: Chefs & Food Writers | Child Development & Nutrition | Childhood Obesity | Children Food Preferences | Diet & Nutrition | School Meals |