Christy Spackman's guest appearances

Christy Spackman

Ask A Biologist

Coffee and a Mike

Gastronomica

Robert Krulwich

James Howard Kunstler

Andrew Smith

Ryan Michler

Brian Chontosh

Danielle Leoni

Jason Roberts

Rachel Schneider

Bobby Stuckey

Melissa Wilson

Paul Walter Hauser

Kevin Folta

John Nores

Hal Sparks

Jonathon Sawyer

OwlTail

Sara El-Sayed

What happens to traditions of fermentation when state regulations prohibit their sale and distribution? And can these ferments and their value to people help create more just, inclusive, and equitable food systems? Inspired by their research on the importance of fermentation for marginalized communities in Arizona, food scholars Sara El-Sayed and Christy Spackman sit down with Gastronomica Editorial Collective member Dan Bender to explain what happens in the microbial and cultural world of regulated and unregulated fermentation.Photo courtesy of Nalini Chhetri.Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.Heritage Radio Network is a listener supported nonprofit podcast network. Support Gastronomica by becoming a member!Gastronomica is Powered by Simplecast.

What happens to traditions of fermentation when state regulations prohibit their sale and distribution? And can these ferments and their value to people help create more just, inclusive, and equitable food systems? Inspired by their research on the importance of fermentation for marginalized communities in Arizona, food scholars <a href="https://sustainability-innovation.asu.edu/person/sara-el-sayed/" rel="nofollow" target="_blank">Sara El-Sayed</a> and <a href="http://www.christyspackman.com/" rel="nofollow" target="_blank">Christy Spackman</a> sit down with <a href="https://online.ucpress.edu/gastronomica/issue/22/1" rel="nofollow" target="_blank">Gastronomica </a>Editorial Collective member Dan Bender to explain what happens in the microbial and cultural world of regulated and unregulated fermentation.Photo courtesy of Nalini Chhetri.Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to <a href="http://heritageradionetwork.org/biz" rel="nofollow" target="_blank">heritageradionetwork.org/biz</a> to become a business member today.Heritage Radio Network is a listener supported nonprofit podcast network. Support Gastronomica by <a href="http://heritageradionetwork.org/donate" rel="nofollow" target="_blank">becoming a member</a>!Gastronomica is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>.

Sara El-Sayed and Christy Spackman on Fermented Foods and Inclusive Governance

Dr. Biology takes a bite into the world of food science with scientist Christy Spackman. The two venture into the realms of taste, smell, and texture. There is talk of burgers, some of them impossible. The two also talk about how we have been working towards what Christy calls “making nothing”, which by itself is really something.

Ask-a-Biologist vol 102 –The Tasty Side of Science - with Guest Christy Spackman

Christy Spackman holds a joint appointment in the School for the Future of Innovation in Society and the Arts, Media and Engineering Department at Arizona State University. Her work focuses on how the sensory experiences of making, consuming, and disposing of food influence and the “technologies of taste." Her current book project examines how scientific and technological innovation have changed the taste of bottled and municipal water throughout the twentieth-century in the United States and France.

Christy Spackman holds a joint appointment in the School for the Future of Innovation in Society and the Arts, Media and Engineering Department at Arizona State University. Her work focuses on how the sensory experiences of making, consuming, and disposing of food influence and the “technologies of taste." Her current book project examines how scientific and technological innovation have changed the taste of bottled and municipal water throughout the twentieth-century in the United States and France.

Christy Spackman PhD Food Studies #87