Food Wise's guest appearances

Food Wise

Farm To Table Talk

Stories Behind the Story with Better Reading

Irish Farmers Journal podcasts

MOFMOF Chats.

OwlTail

Lucy Leonardi

Photographer and food blogger, Lucy Leonardi talks to Cheryl Akle about fighting food waste and saving the planet. Her children’s book, Foodwise, written with Lucy Bell, is out now. Hosted on Acast. See acast.com/privacy for more information.

Photographer and food blogger, Lucy Leonardi talks to Cheryl Akle about fighting food waste and saving the planet. Her children’s book, Foodwise, written with Lucy Bell, is out now. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Lucy Leonardi: on food waste and becoming Food Wise

Gigi Berardi

\"Experience is everything,\" says Gigi Berardi, Ph.D., author of Food Wise: A Whole Systems Guide to Sustainable and Delicious Food Choices, “We all eat, but we make different choices about what to eat and how.” Improving how we make these choices can mean the difference between continued frustration with what we put in our bodies and a more healthful, meaningful relationship with food and nourishment. Food “Wise” stands for: whole, informed, sustainable and experienced-based thinking. She invites readers to think holistically about how we can procure and produce incredible meals, and draw deep nourishment from the foods we prepare and consume. In addition to being a food resilience professor at Huxley College in Bellingham Washington, the author is a sheep farmer, cheese maker and a slow food movement proponent.  https://wp.wwu.edu/gigiberardi/

\"Experience is everything,\" says Gigi Berardi, Ph.D., author of Food Wise: A Whole Systems Guide to Sustainable and Delicious Food Choices, “We all eat, but we make different choices about what to eat and how.” Improving how we make these choices can mean the difference between continued frustration with what we put in our bodies and a more healthful, meaningful relationship with food and nourishment. Food “Wise” stands for: whole, informed, sustainable and experienced-based thinking. She invites readers to think holistically about how we can procure and produce incredible meals, and draw deep nourishment from the foods we prepare and consume. In addition to being a food resilience professor at Huxley College in Bellingham Washington, the author is a sheep farmer, cheese maker and a slow food movement proponent.  <a href="https://wp.wwu.edu/gigiberardi/" rel="nofollow" target="_blank">https://wp.wwu.edu/gigiberardi/</a>

Food Wise Experience Is Everything – Gigi Berardi

Ep. 9. Industry Series, with Loli Braga Menendez @lolibm In this oven-baked size episode, I'm joined by one of the wisest ladies I know in food and a beautiful human Loli or as I call her Dolores because I absolutely love her full name. I met Loli (Dory) in Sydney working as a food editor and stylist but she has since moved to Buenos Aries, Argentina where her career as a food stylist has flourished and blossomed, exactly what we all knew would happen as she is one of the most talented food editors and creatives I’ve ever worked with.   In this episode, we chat miracle twice-cooked-golden-oven-baked potatoes, simple food-and how underrated it is, food styling for the gram, food styling for clients, working overseas, and without a prop-house, cooking with kids, and oven baking everything because it makes life easier. You will come out of it wanting yumcha, chimichurri, and alfajores (caramel-filled cookie sandwich) As Loli mentions on the pod “food is treasure” and the love and respect she gives to her food and her recipes are what recipe writing and food styling are all about. Her passion is contagious she truly is always seeking out the best in food both in her styling and her recipes. Thankyou Loli for coming on for the chat and sharing your amazing story! As we say on the pod, work clean, work smart, and keep things simple. Back to basics and cooking smart, not hard. Recipe for Lolis’ Dolce De leche Crème caramel is coming to the MOFMOF gram asap. In case you felt out of the loop A few foodies we mention on the pod, but also the potential future contestants of our food styling Olympic style reality tv show: PROJECT PLATE-UP which I’ll be pitching to be Piloted ASAP are: Emmaly Stewart @emmalystewart who I refer to is a prop stylist based in Sydney Australia. She has an INCREDIBLE eye for design and truly understands colour and texture and style for food photography. Hannah Meppem who we refer to is a food stylist and editor based in Sydney Australia who worked with Loli at Donna Hay. Kirsten Jenkins, @kirstenljenkins is a food stylist, she came on the podcast for a chat in the second episode and worked with Loli at DH and later as a mentor food stylist. Jess, Jessica Brook @foodbyjessica  Jess is a Sydney based food editor and half of Sage Creative with Steve Pearce, another incredible food stylist, and worked with Loli at Donna Hay.  Side note JESS what was the name of the grocery store pre-Harris Farm???? Juzzy (Justine poole) Is a Sydney based food stylist and art director who Loli and I both worked with at Donna Hay. Her work is INCREDIBLE and has crafted her skills as one of the best food stylists in the biz.      Intro and Outro Music by Addie Kosten See omnystudio.com/listener for privacy information.

Ep. 9. Industry Series, with Loli Braga Menendez @lolibm In this oven-baked size episode, I'm joined by one of the wisest ladies I know in food and a beautiful human Loli or as I call her Dolores because I absolutely love her full name. I met Loli (Dory) in Sydney working as a food editor and stylist but she has since moved to Buenos Aries, Argentina where her career as a food stylist has flourished and blossomed, exactly what we all knew would happen as she is one of the most talented food editors and creatives I’ve ever worked with.   In this episode, we chat miracle twice-cooked-golden-oven-baked potatoes, simple food-and how underrated it is, food styling for the gram, food styling for clients, working overseas, and without a prop-house, cooking with kids, and oven baking everything because it makes life easier. You will come out of it wanting yumcha, chimichurri, and alfajores (caramel-filled cookie sandwich) As Loli mentions on the pod “food is treasure” and the love and respect she gives to her food and her recipes are what recipe writing and food styling are all about. Her passion is contagious she truly is always seeking out the best in food both in her styling and her recipes. Thankyou Loli for coming on for the chat and sharing your amazing story! As we say on the pod, work clean, work smart, and keep things simple. Back to basics and cooking smart, not hard. Recipe for Lolis’ Dolce De leche Crème caramel is coming to the MOFMOF gram asap. In case you felt out of the loop A few foodies we mention on the pod, but also the potential future contestants of our food styling Olympic style reality tv show: PROJECT PLATE-UP which I’ll be pitching to be Piloted ASAP are: Emmaly Stewart @emmalystewart who I refer to is a prop stylist based in Sydney Australia. She has an INCREDIBLE eye for design and truly understands colour and texture and style for food photography. Hannah Meppem who we refer to is a food stylist and editor based in Sydney Australia who worked with Loli at Donna Hay. Kirsten Jenkins, @kirstenljenkins is a food stylist, she came on the podcast for a chat in the second episode and worked with Loli at DH and later as a mentor food stylist. Jess, Jessica Brook @foodbyjessica Jess is a Sydney based food editor and half of Sage Creative with Steve Pearce, another incredible food stylist, and worked with Loli at Donna Hay.  Side note JESS what was the name of the grocery store pre-Harris Farm???? Juzzy (Justine poole) Is a Sydney based food stylist and art director who Loli and I both worked with at Donna Hay. Her work is INCREDIBLE and has crafted her skills as one of the best food stylists in the biz.  Intro and Outro Music by Addie Kosten See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

WORD from the FOOD wise. – working internationally as a recipe writer and  food stylist

In this week's podcast we hear voices from the Department's trade mission to the Gulf States, get reactions to the Agriculture Committee's report on Brexit and farming and discuss the ANC review.