E105: 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 |

 

E104: 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 |

 

E76: 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 |

 

E46: 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 |