Alyssa Noui

Whenever I watch a baking show, or a movie that has a really delicious looking food scene, I’m always blown away by the type of story that you can tell just through video and images of food. What exactly does it take to create these visions of food looking so delectable, despite there being no sense of smell associated with them? And what happens when the cameras stop rolling and the food is no longer needed? My guest this week, Alyssa Noui, is an LA based food stylist and culinary producer that is sharing her experiences to answer these questions. Alyssa grew up in a multi-cultural family near San Francisco in California, and was exposed to all sorts of dining experiences and cuisines in her youth. When she moved to Los Angeles, she worked on sets of culinary departments and found that the production in food provided the pace, organization, creativity, and camaraderie that she desired in food work. Alyssa started her own company, Supping Good, and working across live television segments, commercials, and feature films using her culinary skills to meet client expectations and stay on top of the latest trends to achieve the appetizing moments for the camera that we all love to watch. She really believes in a sense of place and story that can be communicated with a meal and a well-dressed table, and shares today how she works to create that type of magic! Learn More About Alyssa:  Instagram: @suppinggood Website: https://www.alyssanoui.com/  

Whenever I watch a baking show, or a movie that has a really delicious looking food scene, I’m always blown away by the type of story that you can tell just through video and images of food. What exactly does it take to create these visions of food looking so delectable, despite there being no sense of smell associated with them? And what happens when the cameras stop rolling and the food is no longer needed? My guest this week, Alyssa Noui, is an LA based food stylist and culinary producer that is sharing her experiences to answer these questions. Alyssa grew up in a multi-cultural family near San Francisco in California, and was exposed to all sorts of dining experiences and cuisines in her youth. When she moved to Los Angeles, she worked on sets of culinary departments and found that the production in food provided the pace, organization, creativity, and camaraderie that she desired in food work. Alyssa started her own company, Supping Good, and working across live television segments, commercials, and feature films using her culinary skills to meet client expectations and stay on top of the latest trends to achieve the appetizing moments for the camera that we all love to watch. She really believes in a sense of place and story that can be communicated with a meal and a well-dressed table, and shares today how she works to create that type of magic! Learn More About Alyssa: <ul> <li>Instagram: <a href="https://www.instagram.com/suppingood/?hl=en" rel="nofollow" target="_blank">@suppinggood</a></li> <li>Website: <a href="https://www.alyssanoui.com/" rel="nofollow" target="_blank">https://www.alyssanoui.com/</a> </li> </ul>

103: How Food Styling Creates Stories with Alyssa Noui of Supping Good

Welcome to Season 8! It has been far too long and I am really excited to be back behind the old mic bringing you all new interviews this season. I am so grateful for the conversations that I’ve had so far for this season, and have some more planned that I am really looking forward to sharing with you. True to any season launch for AnthroDish, I’m going to give you a breakdown of all the reasons why the season ended so abruptly at the end of March 2022 (and how it almost always happens that seasons end abruptly in the spring and launch in the fall). Check out the solo episode to hear some more personal updates, and then brace yourself for all the amazing conversations that have been happening behind the computer scenes for the last many months! 

Welcome to Season 8! It has been far too long and I am really excited to be back behind the old mic bringing you all new interviews this season. I am so grateful for the conversations that I’ve had so far for this season, and have some more planned that I am really looking forward to sharing with you. True to any season launch for AnthroDish, I’m going to give you a breakdown of all the reasons why the season ended so abruptly at the end of March 2022 (and how it almost always happens that seasons end abruptly in the spring and launch in the fall). Check out the solo episode to hear some more personal updates, and then brace yourself for all the amazing conversations that have been happening behind the computer scenes for the last many months!

102: Season 8 Launch! [Solo Episode]

Monique Chan

We started off this season looking at just how much Canadians wasted food, and how food systems management can be used to tackle this from a research based perspective. But the realities of how to navigate food waste, and the chain from supplier to consumer get a bit more murky. So how can it be done? This week, I’m chatting with Monique Chan, who is working on a solution through her company, Bruized. Monique is a 26-year old creative from Toronto, Ontario. She founded Bruized in 2019 as a way to combat the food waste crisis through upcycling commonly discarded ingredients like juice pulp, imperfect produce, and more into tasty, plant based snacks. At Bruized, the mission is to create feel good food for the planet and people. Well finding renewed purpose for the ingredients they rescue, Monique and her team see the potential where others see waste, and want to help break the stigma around wasted food. By embracing the imperfections of the foods we eat and within ourselves, she sees it as a way of working towards a more sustainable future. Monique today discusses how she started Bruized, some of the major challenges of working within food waste, and creative ways to start thinking about using your own food waste in scraps. She also highlights some of the lessons that we can learn about ourselves through thinking about food waste, which I found so fascinating. Learn More About Monique:  Website: https://www.bruized.com/ Instagram: @bruizedco 

We started off this season looking at just how much Canadians wasted food, and how food systems management can be used to tackle this from a research based perspective. But the realities of how to navigate food waste, and the chain from supplier to consumer get a bit more murky. So how can it be done? This week, I’m chatting with Monique Chan, who is working on a solution through her company, Bruized. Monique is a 26-year old creative from Toronto, Ontario. She founded Bruized in 2019 as a way to combat the food waste crisis through upcycling commonly discarded ingredients like juice pulp, imperfect produce, and more into tasty, plant based snacks. At Bruized, the mission is to create feel good food for the planet and people. Well finding renewed purpose for the ingredients they rescue, Monique and her team see the potential where others see waste, and want to help break the stigma around wasted food. By embracing the imperfections of the foods we eat and within ourselves, she sees it as a way of working towards a more sustainable future. Monique today discusses how she started Bruized, some of the major challenges of working within food waste, and creative ways to start thinking about using your own food waste in scraps. She also highlights some of the lessons that we can learn about ourselves through thinking about food waste, which I found so fascinating. Learn More About Monique: <ul> <li>Website: <a href="https://www.bruized.com/" rel="nofollow" target="_blank">https://www.bruized.com/</a></li> <li>Instagram: <a href="https://www.instagram.com/bruizedco/" rel="nofollow" target="_blank">@bruizedco</a></li> </ul>

101: Upcycling Imperfect Produce into Healthy Eats with Monique Chan of Bruized

Sydney Gautreau

I'm someone who normally doesn't stop to take a breath and appreciate everything I've done, but I wanted to take a moment this week to celebrate AnthroDish hitting 100 EPISODES!  I'm so excited that we've made it this far together, I can't thank you all enough for tuning in over the years, bringing in your expertise and your questions to make this journey even more dynamic than I could have possibly imagined when I first started it.  To properly celebrate this, my friend Sydney Gautreau is interviewing me this week! We've been toying with this idea for a while, so when she proposed it as the way to celebrate 100 AnthroDishes, I couldn't say no. Even if I am the worst interview guest - I am normally the type of person to quickly turn questions back on interviewers because of my hosting tendencies. Yet the perks of having a friend interview is that she knows the types of questions to ask me where I feel genuiney encouraged to answer it in more vulnerable and real ways.  So today, Sydney asks me to share more about my own experiences than I normally do. Which is scary, but also exciting. So here we go!  PS, Sydney is a fabulous editor and writing coach outside of her hosting abilities - please check out her website if you are in need of some powerful editing and coaching that makes you feel more aligned with your own writing: Sydney's Editing and Writing Coach Website: https://sydneygautreau.com/

I'm someone who normally doesn't stop to take a breath and appreciate everything I've done, but I wanted to take a moment this week to celebrate AnthroDish hitting 100 EPISODES!  I'm so excited that we've made it this far together, I can't thank you all enough for tuning in over the years, bringing in your expertise and your questions to make this journey even more dynamic than I could have possibly imagined when I first started it.  To properly celebrate this, my friend <a href="https://sydneygautreau.com/" rel="nofollow" target="_blank">Sydney Gautreau</a> is interviewing me this week! We've been toying with this idea for a while, so when she proposed it as the way to celebrate 100 AnthroDishes, I couldn't say no. Even if I am the worst interview guest - I am normally the type of person to quickly turn questions back on interviewers because of my hosting tendencies. Yet the perks of having a friend interview is that she knows the types of questions to ask me where I feel genuiney encouraged to answer it in more vulnerable and real ways.  So today, Sydney asks me to share more about my own experiences than I normally do. Which is scary, but also exciting. So here we go!  PS, Sydney is a fabulous editor and writing coach outside of her hosting abilities - please check out her website if you are in need of some powerful editing and coaching that makes you feel more aligned with your own writing: Sydney's Editing and Writing Coach Website: <a href="https://sydneygautreau.com/" rel="nofollow" target="_blank">https://sydneygautreau.com/</a>

100: Sarah in the Hot Seat with Guest Host Sydney Gautreau

Susan Tung

This week’s episode feels particularly special and close to home for me – because it kinda is! This marks my first episode getting to connect with someone from my hometown of Peterborough, Ontario. During the first year of the pandemic, I moved back to Peterborough to be closer to family while managing my daughter’s online schooling. It was a really difficult choice for me, because I had a lot of pride about living in Toronto and coming back to your smalltown can be challenging. But there was one place that kept filling me with joy (and delicious food) and hope during lockdowns – Hanoi House! This week, I have Susan Tung, the owner of Hanoi House, on the show to share her story of opening not just one, but two locations of this Vietnamese restaurant in our small town. Susan grew up in the Cavan Monahan area (which is a bit outside of Peterborough and smaller still), where her parents owned a Chinese restaurant called Golden Wheel. While Susan aspired to building a career in the health care industry, she kept getting drawn back into the hospitality industry due to her upbringing, but made some really smart and creative changes to bring Hanoi House to the Peterborough food scene that allowed not only for business success during a pandemic, but thrived enough for her to open a second location! This story is really special for me to share, because I think Susan represents a lot of the good I see in my hometown, and I’m really excited for you to all get a glimpse into story and the beautiful dishes she’s created. Learn More About Susan and Hanoi House!  Hanoi House Website Instagram: @hanoihouseptbo 

This week’s episode feels particularly special and close to home for me – because it kinda is! This marks my first episode getting to connect with someone from my hometown of Peterborough, Ontario. During the first year of the pandemic, I moved back to Peterborough to be closer to family while managing my daughter’s online schooling. It was a really difficult choice for me, because I had a lot of pride about living in Toronto and coming back to your smalltown can be challenging. But there was one place that kept filling me with joy (and delicious food) and hope during lockdowns – Hanoi House! This week, I have Susan Tung, the owner of Hanoi House, on the show to share her story of opening not just one, but two locations of this Vietnamese restaurant in our small town. Susan grew up in the Cavan Monahan area (which is a bit outside of Peterborough and smaller still), where her parents owned a Chinese restaurant called Golden Wheel. While Susan aspired to building a career in the health care industry, she kept getting drawn back into the hospitality industry due to her upbringing, but made some really smart and creative changes to bring Hanoi House to the Peterborough food scene that allowed not only for business success during a pandemic, but thrived enough for her to open a second location! This story is really special for me to share, because I think Susan represents a lot of the good I see in my hometown, and I’m really excited for you to all get a glimpse into story and the beautiful dishes she’s created. Learn More About Susan and Hanoi House! <ul> <li><a href="https://www.hanoihouseptbo.com/" rel="nofollow" target="_blank">Hanoi House Website</a></li> <li>Instagram: <a href="https://www.instagram.com/hanoihouseptbo/" rel="nofollow" target="_blank">@hanoihouseptbo</a></li> </ul>

99: Opening TWO Vietnamese Restaurants in Small Town Ontario During a Pandemic with Susan Tung of Hanoi House

The idea of food security has been around for quite some time, but never manages to grasp the full complexity and nuances of what it means to secure foods, or what foods are the most culturally appropriate and nourishing. And in turn, efforts to assist those facing food insecurity quite often miss the mark in making cultural food easier to reach. And with increased regional lockdowns and the significantly reduced accessibility and time that many people are facing, finding culturally appropriate foods gets more challenging. While there is a growth in grocery and food deliver apps, they tend to favour big chain grocery stores – and means that there are certain trade-offs in deciding what foods to get. For those trying to source and buy their cultural foods, how can they use these technologies and find the cultural ingredients they need to make their foods? This week’s guest, Boyede Sobitan, has created a really inspiring solution to this. Boyede is the founder and CEO of OjaExpress, a Chicago-based online marketplace and delivery service that sources cultural ingredients from specialty stores. As a Nigerian immigrant, Boyede experienced how difficult and inconvenient it was to find ethnic groceries to make his favourite meals from home. At the same time, he recognized the disparity of capabilities between the mom and pop stores that immigrant communities rely on, versus the more established big-box competitors. These smaller stores were simply not equipped with the technology or means to provide the same level of service that supermarkets could provide. To address this, Boyede founded OjaExpress to be the “United Nations of groceries” by making ethnic foods accessible for those craving a taste of home. Learn More about Boyede and OjaExpress:  Website: https://ojaexpress.com/ Instagram: @ojaexpress 

The idea of food security has been around for quite some time, but never manages to grasp the full complexity and nuances of what it means to secure foods, or what foods are the most culturally appropriate and nourishing. And in turn, efforts to assist those facing food insecurity quite often miss the mark in making cultural food easier to reach. And with increased regional lockdowns and the significantly reduced accessibility and time that many people are facing, finding culturally appropriate foods gets more challenging. While there is a growth in grocery and food deliver apps, they tend to favour big chain grocery stores – and means that there are certain trade-offs in deciding what foods to get. For those trying to source and buy their cultural foods, how can they use these technologies and find the cultural ingredients they need to make their foods? This week’s guest, Boyede Sobitan, has created a really inspiring solution to this. Boyede is the founder and CEO of OjaExpress, a Chicago-based online marketplace and delivery service that sources cultural ingredients from specialty stores. As a Nigerian immigrant, Boyede experienced how difficult and inconvenient it was to find ethnic groceries to make his favourite meals from home. At the same time, he recognized the disparity of capabilities between the mom and pop stores that immigrant communities rely on, versus the more established big-box competitors. These smaller stores were simply not equipped with the technology or means to provide the same level of service that supermarkets could provide. To address this, Boyede founded OjaExpress to be the “United Nations of groceries” by making ethnic foods accessible for those craving a taste of home. Learn More about Boyede and OjaExpress: <ul> <li>Website: <a href="https://ojaexpress.com/" rel="nofollow" target="_blank">https://ojaexpress.com/</a></li> <li>Instagram: <a href="https://www.instagram.com/ojaexpress/?hl=en" rel="nofollow" target="_blank">@ojaexpress</a></li> </ul>

98: Reducing Cultural Food Insecurity through Grocery Delivery with Boyede Sobitan of OjaExpress

With every new year, we get absolutely bombarded by diet ads, fitness discounts, gym memberships (even if gyms are closed during lockdowns), and constant messaging about what our bodies are worth. Even when expected, it’s incredibly overwhelming. So how can we practice more conscious language and information sharing about our bodies, foods, and diet cultures online? This week, I am chatting with Ary Maharaj, who’s speaking as the Outreach and Education Coordinator for the National Eating Disorder Information Centre (NEDIC). Ary is a qualifying Registered Psychotherapist and a graduate of the University of Toronto’s Master of Education in Counselling and Psychotherapy program. Through his work at NEDIC, he’s striving to take a preventative, proactive approach to helping people with their relationships with food and weight, while buffering them from developing eating disorders. In our conversation, we’re talking about how younger generations face challenges online with pervasive messaging on Tik Tok and Instagram, how to approach conversations with friends and family members who make comments about any body changes we’ve had during the holidays, and how we can approach food and body image discussions online in more respectful, accessible, and supportive ways. I will just say before this interview starts, that we do talk about eating disorders throughout this, so please consider this and if you are in a good space to listen to these themes before continuing to listen. Resources:   NEDIC Helpine Services (Canada): Toll-Free: 1-866-NEDIC-20 (1-866-633-4220) Toronto: 416-340-4156   National Eating Disorders Association (US) NEDIC Website  NEDIC IG: @the_nedic 

With every new year, we get absolutely bombarded by diet ads, fitness discounts, gym memberships (even if gyms are closed during lockdowns), and constant messaging about what our bodies are worth. Even when expected, it’s incredibly overwhelming. So how can we practice more conscious language and information sharing about our bodies, foods, and diet cultures online? This week, I am chatting with Ary Maharaj, who’s speaking as the Outreach and Education Coordinator for the National Eating Disorder Information Centre (NEDIC). Ary is a qualifying Registered Psychotherapist and a graduate of the University of Toronto’s Master of Education in Counselling and Psychotherapy program. Through his work at NEDIC, he’s striving to take a preventative, proactive approach to helping people with their relationships with food and weight, while buffering them from developing eating disorders. In our conversation, we’re talking about how younger generations face challenges online with pervasive messaging on Tik Tok and Instagram, how to approach conversations with friends and family members who make comments about any body changes we’ve had during the holidays, and how we can approach food and body image discussions online in more respectful, accessible, and supportive ways. I will just say before this interview starts, that we do talk about eating disorders throughout this, so please consider this and if you are in a good space to listen to these themes before continuing to listen. Resources:  <ul> <li>NEDIC Helpine Services (Canada): Toll-Free: 1-866-NEDIC-20 (1-866-633-4220) Toronto: 416-340-4156  </li> <li><a href="https://www.nationaleatingdisorders.org/" rel="nofollow" target="_blank">National Eating Disorders Association (US)</a></li> <li><a href="https://nedic.ca/" rel="nofollow" target="_blank">NEDIC Website </a></li> <li>NEDIC IG: <a href="https://www.instagram.com/the_nedic/" rel="nofollow" target="_blank">@the_nedic</a></li> </ul>

97: How Do We Talk About Bodies and Diet Culture Online? with Ary Maharaj of NEDIC

By now, we’ve all heard the jokes about how millennials can’t afford to buy homes because we spend all our money on avocado toast, and have felt the generational divides around class, race, and gender through these prolonged boomer analogies with food. But when you put the jokes aside, a complicated picture of why younger generations care so much about food starts to arise. My guest this week, Eve Turow-Paul, is here to explore this in more detail with me. Her recent book, Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning came out during the height of the pandemic, and explores the ways our food behaviours and emotional states interconnect in the digital age. Eve is a writer and the founder and Executive Director of Food for Climate League. Through her writing and non-profit work, Eve focuses on explinaing the “why” behind food and lifestyle trends, and helps companies use food culture as an avenue for physical, mental, and environmental health. Eve is on the show today to break down some of the biggest motivatiors behind millennial and Gen Z food trends (and whether you see differences in how we relate to and through food), and how we can navigate our digital selves and our loftier aims of reconnection to nature in more digitized, isolated landscapes. Learn More About Eve:    Buy Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning Eve's Website Food For Climate League Instagram: @eveturowpaul Twitter: @EveTurowPaul 

By now, we’ve all heard the jokes about how millennials can’t afford to buy homes because we spend all our money on avocado toast, and have felt the generational divides around class, race, and gender through these prolonged boomer analogies with food. But when you put the jokes aside, a complicated picture of why younger generations care so much about food starts to arise. My guest this week, Eve Turow-Paul, is here to explore this in more detail with me. Her recent book, Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning came out during the height of the pandemic, and explores the ways our food behaviours and emotional states interconnect in the digital age. Eve is a writer and the founder and Executive Director of Food for Climate League. Through her writing and non-profit work, Eve focuses on explinaing the “why” behind food and lifestyle trends, and helps companies use food culture as an avenue for physical, mental, and environmental health. Eve is on the show today to break down some of the biggest motivatiors behind millennial and Gen Z food trends (and whether you see differences in how we relate to and through food), and how we can navigate our digital selves and our loftier aims of reconnection to nature in more digitized, isolated landscapes. Learn More About Eve:  <ul> <li><a href="https://www.penguinrandomhouse.ca/books/692278/hungry-by-eve-turow-paul/9781948836975" rel="nofollow" target="_blank"> Buy Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning</a></li> <li><a href="https://eveturowpaul.com/" rel="nofollow" target="_blank">Eve's Website</a></li> <li><a href="https://www.foodforclimateleague.org/" rel="nofollow" target="_blank">Food For Climate League</a></li> <li>Instagram: <a href="https://www.instagram.com/eveturowpaul/" rel="nofollow" target="_blank">@eveturowpaul</a></li> <li>Twitter: <a href="https://twitter.com/EveTurowPaul" rel="nofollow" target="_blank">@EveTurowPaul</a></li> </ul>

96: Why Do Millennials and Gen Z Care So Much About Food? with Eve Turow-Paul

Rebecca Ma

When we think about COVID, we usually think about the short term health effects and terrifying stories from the ICU. However, there’s a lot to learn about the ways that long haul COVID symptoms affect people. Those that experience long term symptoms are sometimes referred to as “long haulers” on Twitter threads, and you don’t see much covered about their health challenges across the media. But with the high rates of infection across the US and Canada, understanding how people will be negotiating these symptoms and recovery is an important element in understanding what comes next for all of us and how to help each other in the recovery stages of the pandemic. One of the symptoms of long COVID is a loss of taste, smell, and appetite. I’ve heard accounts of this in little snips across Instagram, but wasn’t really sure what that meant, or just how long long COVID really was. My guest this week, Rebecca Ma, is a Masters student of food anthropology in Idaho. She is also a COVID survivor who is experiencing long COVID. Her Instagram account caught my attention a while back, @postcovideatsandsmells, as it is a documentation of her experiences trying different foods after losing taste and smell during her COVID recovery. She discusses how old favourites aren’t as they were, and what new elements of food she gravitates towards through this. We talk today about her sensory experiences with food post-COVID, and how she uses her knowledge from anthropology to bring these experiences more public through her Instagram account. Learn More About Rebecca:   COVID Instagram: @postcovideatsandsmells Instagram: @rebeccamamoo 

When we think about COVID, we usually think about the short term health effects and terrifying stories from the ICU. However, there’s a lot to learn about the ways that long haul COVID symptoms affect people. Those that experience long term symptoms are sometimes referred to as “long haulers” on Twitter threads, and you don’t see much covered about their health challenges across the media. But with the high rates of infection across the US and Canada, understanding how people will be negotiating these symptoms and recovery is an important element in understanding what comes next for all of us and how to help each other in the recovery stages of the pandemic. One of the symptoms of long COVID is a loss of taste, smell, and appetite. I’ve heard accounts of this in little snips across Instagram, but wasn’t really sure what that meant, or just how long long COVID really was. My guest this week, Rebecca Ma, is a Masters student of food anthropology in Idaho. She is also a COVID survivor who is experiencing long COVID. Her Instagram account caught my attention a while back, @postcovideatsandsmells, as it is a documentation of her experiences trying different foods after losing taste and smell during her COVID recovery. She discusses how old favourites aren’t as they were, and what new elements of food she gravitates towards through this. We talk today about her sensory experiences with food post-COVID, and how she uses her knowledge from anthropology to bring these experiences more public through her Instagram account. Learn More About Rebecca:  <ul> <li>COVID Instagram: <a href="https://www.instagram.com/postcovideatsandsmells/" rel="nofollow" target="_blank">@postcovideatsandsmells</a></li> <li>Instagram: <a href="https://www.instagram.com/rebeccamamoo/" rel="nofollow" target="_blank">@rebeccamamoo</a></li> </ul>

95: Post-COVID Taste Loss with Rebecca Ma

Trina Moyles

Lookout

Today’s episode marks a big first for me! This is the first time I’ve been able to have a guest return for a second episode, which I’m so thrilled about. This week, Trina Moyles is back! If you’re a longtime listener, you may remember her from AnthroDish’s first season, where she spoke about the global experiences of women farmers from her beautiful Women Who Dig debut book. This week, we’re having a conversation around her all new book,  Lookout: Love Solitude, and Searching for Wildfire in the Boreal Forest through Penguin Publishing. Lookout came out in March 2021, and I honestly could not put it down. The book is a powerful memoir about her experiences working alone in a remote lookout tower near Peace River, Alberta, and her eyewitness account of the unpredictable nature of wildfire in the Canadian north. Today, Trina shares her experiences as a fire tower lookout and how she navigated storing, growing, and cooking food. Being a lookout is an isolating experience, and she explores in our conversation the little moments with nature and making foods in the tower that taught her more about herself and the world around her. I will not give more away, but I will say, her descriptions of the baking she did at the tower were SO good, and leave you hungry! Learn More About Trina:  Buy  Lookout Trina's Website Instagram: @trinariannemoyles Indigenous Fire Ecology (GOOD FIRE) with Amy Christianson (Podcast Trina Mentioned): https://www.alieward.com/ologies/goodfire 

Today’s episode marks a big first for me! This is the first time I’ve been able to have a guest return for a second episode, which I’m so thrilled about. This week, <a href="https://www.anthrodish.com/episodes/trinamoyles" rel="nofollow" target="_blank">Trina Moyles</a> is back! If you’re a longtime listener, you may remember her from AnthroDish’s first season, where she spoke about the global experiences of women farmers from her beautiful <a href="https://uofrpress.ca/Books/W/Women-Who-Dig" rel="nofollow" target="_blank">Women Who Dig</a> debut book. This week, we’re having a conversation around her all new book, <a href="https://www.penguinrandomhouse.ca/books/625039/lookout-by-trina-moyles/9780735279919" rel="nofollow" target="_blank"> Lookout: Love Solitude, and Searching for Wildfire in the Boreal Forest</a> through Penguin Publishing. Lookout came out in March 2021, and I honestly could not put it down. The book is a powerful memoir about her experiences working alone in a remote lookout tower near Peace River, Alberta, and her eyewitness account of the unpredictable nature of wildfire in the Canadian north. Today, Trina shares her experiences as a fire tower lookout and how she navigated storing, growing, and cooking food. Being a lookout is an isolating experience, and she explores in our conversation the little moments with nature and making foods in the tower that taught her more about herself and the world around her. I will not give more away, but I will say, her descriptions of the baking she did at the tower were SO good, and leave you hungry! Learn More About Trina: <ul> <li>Buy <a href="https://www.penguinrandomhouse.ca/books/625039/lookout-by-trina-moyles/9780735279919" rel="nofollow" target="_blank"> Lookout</a></li> <li><a href="http://www.trinamoyles.com/" rel="nofollow" target="_blank">Trina's Website</a></li> <li>Instagram: <a href="https://www.instagram.com/trinariannemoyles/" rel="nofollow" target="_blank">@trinariannemoyles</a></li> <li>Indigenous Fire Ecology (GOOD FIRE) with Amy Christianson (Podcast Trina Mentioned): <a href="https://www.alieward.com/ologies/goodfire" rel="nofollow" target="_blank">https://www.alieward.com/ologies/goodfire</a></li> </ul>

94: Lookout - Food Strategies in a Fire Tower with Trina Moyles 

AnthroDish is a weekly show about the intersections between our foods, cultures, and identities. Host Dr. Sarah Duignan sits down one-on-one with folks in academia, hospitality, farming and agriculture, and more to learn about their food knowledge and experiences. If you're interested in the unique and fascinating lives of everyday people who have been shaped by their relationship with food, this show is for you!

Wide variety of topics and guests. Terrific podcast!

Fascinating Podcast

Really interesting new podcast. I love food culture!

Really unique

AnthroDish

Anna Goldfield

AnthroDish is back and ready to kick off the new year and new season! We have a lot of really amazing interviews in store for you. I want to start off the new season with a topic that I find endlessly fascinating: Neanderthals! I’m speaking this week with Dr. Anna Goldfield about what Neanderthal diets looked like and how that impacted their lives. Anna is a zooarchaeologist whose PhD research focused on Neanderthal nutrition and subsistence behaviour. In addition to all of her super cool research, Anna is one of the co-hosts of one of my favourite new podcasts, The Dirt, where she and co-host Amber get excited about all the weird, amazing, mysterious, and fascinating stories from our human past. In this interview, we explore what Neanderthal diets generally would have looked like by breaking down some of the major findings of her doctoral work. She analyzed the faunal remains from Neanderthal (Middle Paleolithic) and anatomically modern human (Upper Paleolithic) archaeological sites to understand how these two populations used the food resources around them. What emerges is an interesting and nuanced understanding of what their diets might have looked like, and what food-related practices might have contributed to their extinction. Listen to the episode in the player above, or find it on Stitcher, iTunes, Spotify, Google Play, or iHeartRadio! And if you love AnthroDish, please drop us a line or leave us a rating and review on iTunes! Resources Mentioned: Adam Rutherford’s A Brief History of Everyone Who Ever Lived Anna’s SAPIENS Column: https://www.sapiens.org/column/field-trips/ John D Speff’s Paper, “Putrid Meat and Fish in the Eurasian Middle and Upper Paleolithic: Are We Missing a Key Part of Neanderthal and Modern Human Diet?”: http://www.paleoanthro.org/media/journal/content/PA20170044.pdf Get Social with Anna:   Instagram: https://www.instagram.com/thedirtpod/   Twitter: https://twitter.com/dirtpodcast    Facebook: https://www.facebook.com/thedirtpodcast/?ref=br_rs   Website: http://thedirtpod.com  

AnthroDish is back and ready to kick off the new year and new season! We have a lot of really amazing interviews in store for you. I want to start off the new season with a topic that I find endlessly fascinating: Neanderthals! I’m speaking this week with Dr. Anna Goldfield about what Neanderthal diets looked like and how that impacted their lives. Anna is a zooarchaeologist whose PhD research focused on Neanderthal nutrition and subsistence behaviour. In addition to all of her super cool research, Anna is one of the co-hosts of one of my favourite new podcasts, The Dirt, where she and co-host Amber get excited about all the weird, amazing, mysterious, and fascinating stories from our human past. In this interview, we explore what Neanderthal diets generally would have looked like by breaking down some of the major findings of her doctoral work. She analyzed the faunal remains from Neanderthal (Middle Paleolithic) and anatomically modern human (Upper Paleolithic) archaeological sites to understand how these two populations used the food resources around them. What emerges is an interesting and nuanced understanding of what their diets might have looked like, and what food-related practices might have contributed to their extinction. Listen to the episode in the player above, or find it on Stitcher, iTunes, Spotify, Google Play, or iHeartRadio! And if you love AnthroDish, please drop us a line or leave us a rating and review on iTunes! Resources Mentioned: Adam Rutherford’s A Brief History of Everyone Who Ever Lived Anna’s SAPIENS Column: <a href="https://www.sapiens.org/column/field-trips/" rel="nofollow" target="_blank">https://www.sapiens.org/column/field-trips/</a> John D Speff’s Paper, “Putrid Meat and Fish in the Eurasian Middle and Upper Paleolithic: Are We Missing a Key Part of Neanderthal and Modern Human Diet?”: <a href="http://www.paleoanthro.org/media/journal/content/PA20170044.pdf" rel="nofollow" target="_blank">http://www.paleoanthro.org/media/journal/content/PA20170044.pdf</a> Get Social with Anna: <ul> <li> Instagram: <a href="https://www.instagram.com/thedirtpod/" rel="nofollow" target="_blank">https://www.instagram.com/thedirtpod/</a> </li> <li> Twitter: <a href="https://twitter.com/dirtpodcast" rel="nofollow" target="_blank">https://twitter.com/dirtpodcast</a> </li> <li> Facebook: <a href="https://www.facebook.com/thedirtpodcast/?ref=br_rs" rel="nofollow" target="_blank">https://www.facebook.com/thedirtpodcast/?ref=br_rs</a> </li> <li> Website: <a href="http://thedirtpod.com/" rel="noopener nofollow" target="_blank">http://thedirtpod.com</a> </li> </ul>

28: The Dirt on Neanderthal Diets with Dr. Anna Goldfield  

Farrell Monaco

I’m sure it comes as no surprise that when I was a kid I was completely obsessed with ancient Rome, given that I’ve gone on to work in anthropology. So this week’s interview was an absolute dream come true for me, as I was finally able to explore these worlds with someone who knows ancient Rome so well! I’m speaking with Farrell Monaco, who is an archaeologist, baker, and food intaker. Farrell's  work centres on foodways, food preparation, and food related ceramics in the Roman Mediterranean. Farrell takes archaeology a step further, and is well known for her experimental archaeology projects, where she painstakingly recreates Roman recipes using instruction and ingredients sourced from the archaeological record. When possible, she uses original Roman food preparation and cooking technologies as well. Farrell focuses on the sensory aspects of Roman food preparation itself to better understand the labour, sights, smells, textures, and flavour profiles. Her recreations are published on her wildly successful food blog, Tavola Mediterranea and have been featured online by institutions such as The British Museum, the Penn Museum, covered by the BBC, Atlas Obscura, Radio New Zealand, and Heritage Radio Network. She frequently hosts edible archaeology workshops and lectures, most recently hosting workshops at Taste of Rome in Rome, and Terroir Tuscany food symposium. Recently, she has worked as a team member on Roman Food archaeology projects with CEIPAC at Monte Testaccio, The Pompeii Food and Drink Project, and the Porta Samo Necropolis Project. Each project has provided critical data and insights into Classical Roman daily life, economy, politics, foodways and cultural identity. I’ve been following her journey for a while through Tavola Mediterranea and it is such a pleasure to be able to unpack and discuss the ways in which food — and particularly bread — played such an integral role in the economy, culture, and lives of people living in ancient Pompeii, and explore the ways these histories have unfolded and influenced our current cultures. Listen in the player above, or find on iTunes, Spotify, Stitcher, Google Play, and iHeartRadio! Get Social with Farrell:   Tavola Meditteranea website — check out to learn more about The Old School Retreat and other upcoming events and classes! Instagram: @tavolameditteranea 

I’m sure it comes as no surprise that when I was a kid I was completely obsessed with ancient Rome, given that I’ve gone on to work in anthropology. So this week’s interview was an absolute dream come true for me, as I was finally able to explore these worlds with someone who knows ancient Rome so well! I’m speaking with Farrell Monaco, who is an archaeologist, baker, and food intaker. Farrell's  work centres on foodways, food preparation, and food related ceramics in the Roman Mediterranean. Farrell takes archaeology a step further, and is well known for her experimental archaeology projects, where she painstakingly recreates Roman recipes using instruction and ingredients sourced from the archaeological record. When possible, she uses original Roman food preparation and cooking technologies as well. Farrell focuses on the sensory aspects of Roman food preparation itself to better understand the labour, sights, smells, textures, and flavour profiles. Her recreations are published on her wildly successful food blog, <a href="https://tavolamediterranea.com/" rel="nofollow" target="_blank">Tavola Mediterranea</a> and have been featured online by institutions such as The British Museum, the Penn Museum, covered by the BBC, Atlas Obscura, Radio New Zealand, and Heritage Radio Network. She frequently hosts edible archaeology workshops and lectures, most recently hosting workshops at Taste of Rome in Rome, and Terroir Tuscany food symposium. Recently, she has worked as a team member on Roman Food archaeology projects with CEIPAC at Monte Testaccio, The Pompeii Food and Drink Project, and the Porta Samo Necropolis Project. Each project has provided critical data and insights into Classical Roman daily life, economy, politics, foodways and cultural identity. I’ve been following her journey for a while through Tavola Mediterranea and it is such a pleasure to be able to unpack and discuss the ways in which food — and particularly bread — played such an integral role in the economy, culture, and lives of people living in ancient Pompeii, and explore the ways these histories have unfolded and influenced our current cultures. Listen in the player above, or find on iTunes, Spotify, Stitcher, Google Play, and iHeartRadio! Get Social with Farrell: <ul> <li><a href="https://tavolamediterranea.com/category/classes-and-retreats/" rel="nofollow" target="_blank"> Tavola Meditteranea website</a> — check out to learn more about The Old School Retreat and other upcoming events and classes!</li> <li>Instagram: <a href="https://www.instagram.com/tavolamediterranea/" rel="nofollow" target="_blank">@tavolameditteranea</a></li> </ul>

40: Recreating Ancient Roman Foods with Farrell Monaco 

Adam Gamwell

As anthropologists, it's sometimes rare for us to think about the role that design plays in spaces and lives of the people we work with - and certainly in our food futures! This week I'm exploring the role that design plays in the production and distribution of quinoa with the super cool Dr. Adam Gamwell. Adam is a design anthropologist, or as he calls it, a design-centered human, with international experience in ethnographic and contextual research, narrative media production, cultural analysis, social strategy, and education. He is one of the co-founders of Missing Link Studios, which is a social impact agency that uses data-driven media production to create compelling stories, using podcasts, blogs, film, music, web interactions, and data journalism to do so. When he’s not producing digital media, he teaching participatory design research and entrepreneurship in Boston, and is always looking for ways to meld food, design research and media. This was one of those conversations that really let me learn something in the process… I do a lot of work with communities for my PhD, and never really thought about the ways that design functions to shape food systems, or who is involved in designing these spaces. We’re looking specifically today at the production and distribution of quinoa in South America, where he did his doctoral research. It’s a super fascinating conversation that left me with a lot of inspiration about how we’re thinking about designing food systems for our futures, and the roles that various people play in it.  Learn More about Adam!   Missing Link Studios  Adam's Website Twitter: @gamwell This Anthro Life Podcast 

As anthropologists, it's sometimes rare for us to think about the role that design plays in spaces and lives of the people we work with - and certainly in our food futures! This week I'm exploring the role that design plays in the production and distribution of quinoa with the super cool Dr. Adam Gamwell. Adam is a design anthropologist, or as he calls it, a design-centered human, with international experience in ethnographic and contextual research, narrative media production, cultural analysis, social strategy, and education. He is one of the co-founders of Missing Link Studios, which is a social impact agency that uses data-driven media production to create compelling stories, using podcasts, blogs, film, music, web interactions, and data journalism to do so. When he’s not producing digital media, he teaching participatory design research and entrepreneurship in Boston, and is always looking for ways to meld food, design research and media. This was one of those conversations that really let me learn something in the process… I do a lot of work with communities for my PhD, and never really thought about the ways that design functions to shape food systems, or who is involved in designing these spaces. We’re looking specifically today at the production and distribution of quinoa in South America, where he did his doctoral research. It’s a super fascinating conversation that left me with a lot of inspiration about how we’re thinking about designing food systems for our futures, and the roles that various people play in it.  Learn More about Adam!  <ul> <li><a href="https://www.missinglink.studio/" rel="nofollow" target="_blank">Missing Link Studios </a></li> <li><a href="http://www.gamwell.design/" rel="nofollow" target="_blank">Adam's Website</a></li> <li>Twitter: <a href="https://twitter.com/gamwell" rel="nofollow" target="_blank">@gamwell</a></li> <li><a href="https://www.thisanthrolife.com/" rel="nofollow" target="_blank">This Anthro Life Podcast</a></li> </ul>

49: Exploring Quinoa Production through Design Anthropology with Dr. Adam Gamwell

Jennifer Rollin

With the holiday season in full swing, I always like to come back to conversations about body image and disordered eating… because holidays are really intense for a lot of people, myself included, and we are often face to face with anxieties about ourselves, our families, and sometimes with our relationship to food. My guest this week is Jennifer Rollin, an eating disorder therapist and the founder of The Eating Disorder Center. The centre is a therapy practice that provides support to people in Rockville, Maryland and worldwide via video chats. She also writes and speaks about eating disorders on Fox, NBC, ABC, and PBS, as well as writing for The Huffington Post and Psychology Today. What I love about Jennifer is that she’s very no-nonsense and to the point about diet culture – she calls it like she sees it, and her online presence serves as a strong reminder to take a step back from the wellness and health industry messages we’re bombarded with on a daily basis and reset our minds in terms of what those messages are actually getting at. We chat today about debunking this idea of healthy eating, or of wellness culture fads in terms of diet and exercise, and she provides some really useful tips and boundaries you can use to confront these challenges in your day to day lives. She also has a forthcoming book deal that she shares a bit about – so tune in to find out more! Learn more about Jennifer!   Website: The Eating Disorder Center Instagram: @jennifer_rollin or @theeatingdisordercenter 

With the holiday season in full swing, I always like to come back to conversations about body image and disordered eating… because holidays are really intense for a lot of people, myself included, and we are often face to face with anxieties about ourselves, our families, and sometimes with our relationship to food. My guest this week is Jennifer Rollin, an eating disorder therapist and the founder of The Eating Disorder Center. The centre is a therapy practice that provides support to people in Rockville, Maryland and worldwide via video chats. She also writes and speaks about eating disorders on Fox, NBC, ABC, and PBS, as well as writing for The Huffington Post and Psychology Today. What I love about Jennifer is that she’s very no-nonsense and to the point about diet culture – she calls it like she sees it, and her online presence serves as a strong reminder to take a step back from the wellness and health industry messages we’re bombarded with on a daily basis and reset our minds in terms of what those messages are actually getting at. We chat today about debunking this idea of healthy eating, or of wellness culture fads in terms of diet and exercise, and she provides some really useful tips and boundaries you can use to confront these challenges in your day to day lives. She also has a forthcoming book deal that she shares a bit about – so tune in to find out more! Learn more about Jennifer!  <ul> <li>Website: <a href="https://www.theeatingdisordercenter.com/" rel="nofollow" target="_blank">The Eating Disorder Center</a></li> <li>Instagram: <a href="https://www.instagram.com/jennifer_rollin/" rel="nofollow" target="_blank">@jennifer_rollin</a> or <a href="https://www.instagram.com/theeatingdisordercenter/" rel="nofollow" target="_blank">@theeatingdisordercenter</a></li> </ul>

60: Breaking Down Diet Culture and Healthy Eating Myths with Jennifer Rollin

David Chang

This week on AnthroDish, I am interviewing freelancer writer and journalist, Shailee Koranne. Based out of Toronto, ON, she writes about pop culture, bodies, cultural production, politics, and identity, and has written for major news outlets like VICE, Huffington Post Canada, Bitch Media, GUTS, and the Aerogram. On top of all the amazing writing she does, she also studies Equity Studies at the University of Toronto.  I was introduced to Shailee through a mutual friend and read a piece she wrote for Bitch Media called “The Fried Chicken Dilemma: Ugly Delicious wants us to love our foods and ourselves" where she explores the negative role that food-related stereotypes have on the relationships between people of colour and their cultural foods. She has a writing style that expertly intertwines her personal experiences of racism and food stigma with broader themes of racial stereotypes and identity. On today’s episode we discuss how food stereotypes inform and maintain historically racist attitudes and biases, particularly for Asians in North America, as well as the role that food plays in everyday racial microaggressions. We also talk about how cultural foods are sterilized and removed from their contexts in order to present them to white and Western diners, and the implications of "trend" culture (i.e. charcoal ice cream, superfoods, and any restaurant with a line up around the corner in Toronto) on cultural foods. Shailee discusses how she learned to unpack and unlearn some of the harmful attitudes through her writing on the topic as well. I’m so excited for you to check this interview out, as Shailee has some really amazing insights and powerful reflections on the ways in which food shapes and changes personal and cultural identities. Check out the episode above, or download on iTunes, Spotify, or Castbox.  Love Shailee and want to read more of her work? Check her out on social! Website: www.shaileekoranne.com Instagram: @shailee.jpg Twitter: @shaileekoranne

This week on AnthroDish, I am interviewing freelancer writer and journalist, Shailee Koranne. Based out of Toronto, ON, she writes about pop culture, bodies, cultural production, politics, and identity, and has written for major news outlets like VICE, Huffington Post Canada, Bitch Media, GUTS, and the Aerogram. On top of all the amazing writing she does, she also studies Equity Studies at the University of Toronto.  I was introduced to Shailee through a mutual friend and read a piece she wrote for Bitch Media called <a href="https://www.bitchmedia.org/article/ugly-delicious-upends-internalized-food-stereotypes" rel="noopener nofollow" target="_blank">“The Fried Chicken Dilemma: Ugly Delicious wants us to love our foods and ourselves</a>" where she explores the negative role that food-related stereotypes have on the relationships between people of colour and their cultural foods. She has a writing style that expertly intertwines her personal experiences of racism and food stigma with broader themes of racial stereotypes and identity. On today’s episode we discuss how food stereotypes inform and maintain historically racist attitudes and biases, particularly for Asians in North America, as well as the role that food plays in everyday racial microaggressions. We also talk about how cultural foods are sterilized and removed from their contexts in order to present them to white and Western diners, and the implications of "trend" culture (i.e. charcoal ice cream, superfoods, and any restaurant with a line up around the corner in Toronto) on cultural foods. Shailee discusses how she learned to unpack and unlearn some of the harmful attitudes through her writing on the topic as well. I’m so excited for you to check this interview out, as Shailee has some really amazing insights and powerful reflections on the ways in which food shapes and changes personal and cultural identities. Check out the episode above, or download on iTunes, Spotify, or Castbox.  Love Shailee and want to read more of her work? Check her out on social! Website: <a href="https://shaileekoranne.com/" rel="noopener nofollow" target="_blank">www.shaileekoranne.com</a> Instagram: <a href="https://www.instagram.com/shailee.jpg/" rel="noopener nofollow" target="_blank">@shailee.jpg</a> Twitter: <a href="https://twitter.com/ShaileeKoranne" rel="noopener nofollow" target="_blank">@shaileekoranne</a>

11: Shailee Koranne on Racial Food Stereotypes, Cultural Identity, and David Chang's "Ugly Delicious" 

Jillian Lampert

If you’ve been listening to AnthroDish for a while, you know that the topic of disordered eating is one that holds tremendous meaning for myself both personally and from a research perspective. I am always passionate about exploring the spectrum of eating disorders with experts and had the privilege of interviewing Dr. Jillian Lampert on the neurobiology of disordered eating. Jillian is the Chief Strategy Officer for the Emily Program, a US-based program that is recognized for its compassionate and personalized approach to eating disorder awareness, treatment, and lifetime recovery. She is also the co-founder of the Residential Eating Disorders Consortium, and the Treasurer for Eating Disorders Coalition. If you ask Jillian  what her goal in life is, she says its to raise her 14 year old daughter to grow up loving herself. So basically, she's awesome. It is clear when Jillian speaks that she has a passion for sharing her story and educating others about eating disorders. In our conversation, we discuss which sorts of people are more vulnerable to develop eating disorders. She explores how we have varied responses to hunger and satiation, and how that impacts our behaviours around eating. Something I really appreciate about her as a science communicator is her ability to break down neurobiological research in an engaging way, so I am excited for you to hear about all the cool work she’s been a part of.  Learn more about Jillian!  Website Twitter: @EmilyProgram Instagram: @emilyprogram 

If you’ve been listening to AnthroDish for a while, you know that the topic of disordered eating is one that holds tremendous meaning for myself both personally and from a research perspective. I am always passionate about exploring the spectrum of eating disorders with experts and had the privilege of interviewing Dr. Jillian Lampert on the neurobiology of disordered eating. Jillian is the Chief Strategy Officer for the <a href="https://emilyprogram.com/" rel="nofollow" target="_blank">Emily Program</a>, a US-based program that is recognized for its compassionate and personalized approach to eating disorder awareness, treatment, and lifetime recovery. She is also the co-founder of the <a href="http://www.residentialeatingdisorders.org/" rel="nofollow" target="_blank">Residential Eating Disorders Consortium</a>, and the Treasurer for <a href="http://www.eatingdisorderscoalition.org/" rel="nofollow" target="_blank">Eating Disorders Coalition</a>. If you ask Jillian  what her goal in life is, she says its to raise her 14 year old daughter to grow up loving herself. So basically, she's awesome. It is clear when Jillian speaks that she has a passion for sharing her story and educating others about eating disorders. In our conversation, we discuss which sorts of people are more vulnerable to develop eating disorders. She explores how we have varied responses to hunger and satiation, and how that impacts our behaviours around eating. Something I really appreciate about her as a science communicator is her ability to break down neurobiological research in an engaging way, so I am excited for you to hear about all the cool work she’s been a part of.  Learn more about Jillian! <ul> <li><a href="https://emilyprogram.com/" rel="nofollow" target="_blank">Website</a></li> <li>Twitter: <a href="https://twitter.com/EmilyProgram" rel="nofollow" target="_blank">@EmilyProgram</a></li> <li>Instagram: <a href="https://www.instagram.com/emilyprogram/" rel="nofollow" target="_blank">@emilyprogram</a></li> </ul>

41: The Neurobiology of Eating Disorders with Dr. Jillian Lampert 

Julie Lesnik

Why do some cultures get squeamish at the idea of eating bugs when other cultures use them as dietary staples? There are a lot of biases, particularly for Western folks, about what animals are and are not edible, and my guest this week, Dr. Julie Lesnik, is here to unpack these cultural attitudes around edible insects! Julie is from Wayne State University in Detroit Michigan and researches the evolution of the human diet. She focuses particularly on the role of insects as food. She is the author of the book  Edible Insects and Human Evolution and recently launched a fabulous and fun science communication channel on YouTube called  Octopus &amp; Ape.  The show brings Julie’s love of all things life-science outside of the classroom and to the broader public in a fun and informative way. I’ll admit going into this interview, I had a lot of biases around the idea of edible insects because of growing up as a Westerner, and Julie is great at pushing folks to think more about the powerful cultural, political, social, environmental dimensions to eating bugs. We also explore what she describes as the ugly history that Westerners have when it comes to their relationships with bugs, and she unpacks some of the harmful ways colonialism has influenced not just our own perspectives on edible insects, but negatively impacted other cultures to present day. Check out the full episode in the player above, or download on any major podcasting platform! Resources  Dr. Lesnik’s Website  Octopus and Ape Website   Edible Insects and Human Evolution Book  Get Social with Dr. Lesnik!   Octopus &amp; Ape on YouTube Twitter: @JulieLesnik 

Why do some cultures get squeamish at the idea of eating bugs when other cultures use them as dietary staples? There are a lot of biases, particularly for Western folks, about what animals are and are not edible, and my guest this week, Dr. Julie Lesnik, is here to unpack these cultural attitudes around edible insects! Julie is from Wayne State University in Detroit Michigan and researches the evolution of the human diet. She focuses particularly on the role of insects as food. She is the author of the book <a href="https://www.amazon.com/Edible-Insects-Human-Evolution-Lesnik/dp/0813064317/ref=tmm_pap_swatch_0?_encoding=UTF8&amp;qid=&amp;sr=" rel="nofollow" target="_blank"> Edible Insects and Human Evolution</a> and recently launched a fabulous and fun science communication channel on YouTube called <a href="https://www.youtube.com/channel/UCG9GrYOnwDbFEl1mMX9liKA/featured" rel="nofollow" target="_blank"> Octopus &amp; Ape</a>.  The show brings Julie’s love of all things life-science outside of the classroom and to the broader public in a fun and informative way. I’ll admit going into this interview, I had a lot of biases around the idea of edible insects because of growing up as a Westerner, and Julie is great at pushing folks to think more about the powerful cultural, political, social, environmental dimensions to eating bugs. We also explore what she describes as the ugly history that Westerners have when it comes to their relationships with bugs, and she unpacks some of the harmful ways colonialism has influenced not just our own perspectives on edible insects, but negatively impacted other cultures to present day. Check out the full episode in the player above, or download on any major podcasting platform! Resources <ul> <li><a href="http://entomoanthro.org/" rel="nofollow" target="_blank">Dr. Lesnik’s Website</a> </li> <li><a href="http://octopusandape.com/" rel="nofollow" target="_blank">Octopus and Ape Website</a> </li> <li><a href="https://www.amazon.com/Edible-Insects-Human-Evolution-Lesnik/dp/0813064317/ref=tmm_pap_swatch_0?_encoding=UTF8&amp;qid=&amp;sr=" rel="nofollow" target="_blank"> Edible Insects and Human Evolution</a> Book</li> </ul> Get Social with Dr. Lesnik! <ul> <li><a href="https://www.youtube.com/channel/UCG9GrYOnwDbFEl1mMX9liKA/featured" rel="nofollow" target="_blank"> Octopus &amp; Ape</a> on YouTube</li> <li>Twitter: <a href="https://twitter.com/JulieLesnik" rel="nofollow" target="_blank">@JulieLesnik</a></li> </ul>

39: Edible Insects and Human Evolution with Dr. Julie Lesnik 

Charlotte Druckman

Have you ever read a book you just couldn’t put down, and dreamt that you’d be able to chat with the author to steep a little bit more in their perspective? This week’s episode is a bit of a dream come true in that sense for me! I’m speaking with Charlotte Druckman all about her newest book, Women on Food. Based out of New York City, Charlotte is a journalist, food writer, and the creator of Food52’s Tournament of Cookbooks (aka the piglet). She is also the author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen, and Stir, Sizzle, Bake, and coauthor of Anita Lo’s Cooking Without Borders. Women on Food unites the radical, diverging female voices of the food industry in an urgent, moving, and often humorous collection of essays, interviews, questionnaires, illustrations, quotes, and more. When reading the book before the interview, what was most striking was the energy that came from it – she’s not afraid to challenge conventions of what we think “good” food writing should be, and she’s actively redesigning the spaces in which we read and think about food through her anthology. In our interview, we explore some of the patterns she saw around the themes of power, race, and gender within each piece, and explore the process she went through writing some of her own original pieces within the book. Before we dive into the interview, I wanted to share with local Toronto listeners that Charlotte will be in town this THURSDAY December 5th for a chat with Jenn Agg at VSP Consignment. I have the details posted below: Toronto Event:  Thursday, December 5th, 6:30 PM at VSP Consignment (1410 Dundas St W). Email rsvp@monacreative.co to RSVP to the event and for more details.  Learn More About Charlotte  Women on Food Anthology Instagram: @chardrucks Twitter: @cettedrucks

Have you ever read a book you just couldn’t put down, and dreamt that you’d be able to chat with the author to steep a little bit more in their perspective? This week’s episode is a bit of a dream come true in that sense for me! I’m speaking with Charlotte Druckman all about her newest book, Women on Food. Based out of New York City, Charlotte is a journalist, food writer, and the creator of Food52’s Tournament of Cookbooks (aka the piglet). She is also the author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen, and Stir, Sizzle, Bake, and coauthor of Anita Lo’s Cooking Without Borders. Women on Food unites the radical, diverging female voices of the food industry in an urgent, moving, and often humorous collection of essays, interviews, questionnaires, illustrations, quotes, and more. When reading the book before the interview, what was most striking was the energy that came from it – she’s not afraid to challenge conventions of what we think “good” food writing should be, and she’s actively redesigning the spaces in which we read and think about food through her anthology. In our interview, we explore some of the patterns she saw around the themes of power, race, and gender within each piece, and explore the process she went through writing some of her own original pieces within the book. Before we dive into the interview, I wanted to share with local Toronto listeners that Charlotte will be in town this THURSDAY December 5th for a chat with Jenn Agg at VSP Consignment. I have the details posted below: Toronto Event:  Thursday, December 5th, 6:30 PM at VSP Consignment (1410 Dundas St W). Email <a href="mailto:rsvp@monacreative.co">rsvp@monacreative.co</a> to RSVP to the event and for more details.  Learn More About Charlotte <a href="https://www.abramsbooks.com/product/women-on-food_9781419736353/" rel="nofollow" target="_blank">Women on Food </a><a href="https://www.womenonfood.org/" rel="nofollow" target="_blank">Anthology</a> Instagram: <a href="https://www.instagram.com/chardrucks/" rel="nofollow" target="_blank">@chardrucks</a> Twitter: <a href="https://twitter.com/cettedrucks" rel="nofollow" target="_blank">@cettedrucks</a>

61: Women on Food - Exploring Gender, Race, and Power in Food Writing with Charlotte Druckman

Katie Quinn

One medium I take a lot of inspiration from in terms of food storytelling is YouTube (as I’m sure many of you do as well!). Personally, it was the first platform that made me connect to cooking in a fun and accessible way, and reduced my fear of learning about the kitchen. Today we’re talking all about video creation and food storytelling with one of my favourite YouTubers, Katie Quinn of the QKatie channel. Katie is a video journalist, host, and cookbook author. Katie’s YouTube channel has over 3 million views, and her slogan is #keepitquirky because she thinks life is more enjoyable when you don’t take yourself too seriously. An Ohioan turned Brooklynite, Katie was based out of NYC for the past nine years. She has talked about food on NBC’S Today Show, as a contestant on the Food Network’s “Chopped” and as a judge on Beat Bobby Flay. Katie attended Le Cordon Bleu culinary school in Paris and is the author of the “Avocados” cookbook. Katie is currently based out of London, England, where any day of the week you can find her recording videos and finding new adventures or experimenting with new recipes. She is also the host of the delightful and refreshing Keep It Quirky podcast. This interview with Katie was such a lovely way to start of the new year. We explore the many ways we can tell food stories through different mediums both digitally and with television, and how her connection to food transcends into how she connects with people and shares her story. We explore her experiences in culinary school and the influences these had on how she shared her own stories through video journalism, and the ways she feels her creativity has shifted and grown from cooking into a diverse array of platforms. It’s always exciting for me to dig deeper into the places and values food holds for us, and Katie really opened up to exploring these with me in the interview. This lead us through how different mediums shape the stories we tell and the audiences we speak to! Her approach to food and cooking is infused with her Keep It Quirky slogan, and it was a dream to be able to speak with her about the ways her connection with food has developed and grown as her QKatie brand has also evolved over the years. Get Social with Katie! Katie’s Website: https://www.katie-quinn.com/ QKatie on YouTube: https://www.youtube.com/channel/UCSprAO1TNhIk6yz_pdhQK-w Keep it Quirky Podcast: http://keepitquirkypodcast.com/ @qkatie for Instagram, Twitter, and Facebook 

One medium I take a lot of inspiration from in terms of food storytelling is YouTube (as I’m sure many of you do as well!). Personally, it was the first platform that made me connect to cooking in a fun and accessible way, and reduced my fear of learning about the kitchen. Today we’re talking all about video creation and food storytelling with one of my favourite YouTubers, Katie Quinn of the QKatie channel. Katie is a video journalist, host, and cookbook author. Katie’s YouTube channel has over 3 million views, and her slogan is #keepitquirky because she thinks life is more enjoyable when you don’t take yourself too seriously. An Ohioan turned Brooklynite, Katie was based out of NYC for the past nine years. She has talked about food on NBC’S Today Show, as a contestant on the Food Network’s “Chopped” and as a judge on Beat Bobby Flay. Katie attended Le Cordon Bleu culinary school in Paris and is the author of the “Avocados” cookbook. Katie is currently based out of London, England, where any day of the week you can find her recording videos and finding new adventures or experimenting with new recipes. She is also the host of the delightful and refreshing Keep It Quirky podcast. This interview with Katie was such a lovely way to start of the new year. We explore the many ways we can tell food stories through different mediums both digitally and with television, and how her connection to food transcends into how she connects with people and shares her story. We explore her experiences in culinary school and the influences these had on how she shared her own stories through video journalism, and the ways she feels her creativity has shifted and grown from cooking into a diverse array of platforms. It’s always exciting for me to dig deeper into the places and values food holds for us, and Katie really opened up to exploring these with me in the interview. This lead us through how different mediums shape the stories we tell and the audiences we speak to! Her approach to food and cooking is infused with her Keep It Quirky slogan, and it was a dream to be able to speak with her about the ways her connection with food has developed and grown as her QKatie brand has also evolved over the years. Get Social with Katie! Katie’s Website: <a href="https://www.katie-quinn.com/" rel="nofollow" target="_blank">https://www.katie-quinn.com/</a> QKatie on YouTube: <a href="https://www.youtube.com/channel/UCSprAO1TNhIk6yz_pdhQK-w" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCSprAO1TNhIk6yz_pdhQK-w</a> Keep it Quirky Podcast: <a href="http://keepitquirkypodcast.com/" rel="nofollow" target="_blank">http://keepitquirkypodcast.com/</a> @qkatie for Instagram, Twitter, and Facebook

29: YouTubing and Food Storytelling with Katie Quinn

Jordan Higgins

When we talk about food systems and eating experiences, we often are quick to bring up the ideas of exclusion – what we should remove or limit or restrict – through veganism, vegetarianism, paleo diets, carnivore diets, and more. My guest this week, Jordan Higgins, is one of the entrepreneurs of Higgins and Phillips Innovations, and is looking to create more inclusive and holistic solutions for food and medicine. Jordan has a BSc in Earth Science and a minor in Biology and worked as a scientist and project manager in environmental remediation projects for many years. After his brother passed away from a chronic illness in 2016, Jordan took time to travel across Central and South America on a quest to reflect on his relationship with family: he had two siblings pass away as a result of cancer, and he had battled cancer himself at the age of 21.  In response, Jordan and his business partner began creating 2 natural health products, Life Spice Mushroom Cacao Blend and Dock Walkers Pain Reliever as a way to complement modern medicine with natural and effective ways to help those living in a state of chronic pain. The products are coupled as offering a one-two punch for tackling inflammation and pain. Jordan says that in a society where we have diets that are plagued with nutrient depletion and inflammatory ingredients, he aims to bring harmony back to our bodies through the power of nature. We speak today about how his relationship with the natural world shaped his products and his experiences, and we also explore more deeply how different mushroom varieties offer various health and performance benefits. I always love having conversations with folks who see how we relate to the land and environment, and how we can use holistic approaches to create new solutions for health, so this felt like such a treat. Learn More About Jordan!   Website: https://hpinnovations.ca/home Instagram: @lifespice.ca and @dockwalkers Facebook: @lifespice and @dockwalkers  For anyone listening that is curious to check out LifeSpice or DockWalkers, you can enter the code ANTHRODISH at checkout for 15% off your order! 

When we talk about food systems and eating experiences, we often are quick to bring up the ideas of exclusion – what we should remove or limit or restrict – through veganism, vegetarianism, paleo diets, carnivore diets, and more. My guest this week, Jordan Higgins, is one of the entrepreneurs of Higgins and Phillips Innovations, and is looking to create more inclusive and holistic solutions for food and medicine. Jordan has a BSc in Earth Science and a minor in Biology and worked as a scientist and project manager in environmental remediation projects for many years. After his brother passed away from a chronic illness in 2016, Jordan took time to travel across Central and South America on a quest to reflect on his relationship with family: he had two siblings pass away as a result of cancer, and he had battled cancer himself at the age of 21.  In response, Jordan and his business partner began creating 2 natural health products, Life Spice Mushroom Cacao Blend and Dock Walkers Pain Reliever as a way to complement modern medicine with natural and effective ways to help those living in a state of chronic pain. The products are coupled as offering a one-two punch for tackling inflammation and pain. Jordan says that in a society where we have diets that are plagued with nutrient depletion and inflammatory ingredients, he aims to bring harmony back to our bodies through the power of nature. We speak today about how his relationship with the natural world shaped his products and his experiences, and we also explore more deeply how different mushroom varieties offer various health and performance benefits. I always love having conversations with folks who see how we relate to the land and environment, and how we can use holistic approaches to create new solutions for health, so this felt like such a treat. Learn More About Jordan!  <ul> <li>Website: <a href="https://hpinnovations.ca/home" rel="nofollow" target="_blank">https://hpinnovations.ca/home</a></li> <li>Instagram: <a href="https://www.instagram.com/lifespice.ca/" rel="nofollow" target="_blank">@lifespice.ca</a> and <a href="https://www.instagram.com/dockwalkers/" rel="nofollow" target="_blank">@dockwalkers</a></li> <li>Facebook: <a href="https://www.facebook.com/lifespice.ca/" rel="nofollow" target="_blank">@lifespice</a> and <a href="https://www.facebook.com/dockwalkers/" rel="nofollow" target="_blank">@dockwalkers </a></li> <li>For anyone listening that is curious to check out LifeSpice or DockWalkers, you can enter the code ANTHRODISH at checkout for 15% off your order!</li> </ul>

72: Ancient Remedies, Natural Energy - Exploring the Power of Mushrooms with Jordan Higgins

Haile Thomas

I’d be lying if I didn’t say I was extra-excited to share this week’s interview with you! I’m speaking this week with the remarkable Haile Thomas, an 18-year-old international speaker, health activist, vegan food and lifestyle influencer, and the youngest Certified Integrative Health Coach in the United States. Haile is the founder and CEO of the non-profit HAPPY (Healthy, Active, Positive, Purposeful Youth). She founded HAPPY at age 12 to address the need for free and affordable plant-based nutrition and culinary education in under-served and at-risk communities, as well as in schools and through annual summer camps. Haile has personally engaged over 15, 000 kids and thousands of adults around the world since she began her activism in 2010. She was inspired to pursue this passion after her family successfully reversed her father’s type-2 diabetes without the use of medication, only with healthy eating and lifestyle choices, and upon learning that kids were increasingly being diagnosed with conditions like diabetes, heart disease, and obesity. All of Haile’s programs, projects, and initiatives are geared towards engaging, educating, and empowering young people to make healthy lifestyle choices and live their best lives. Haile and her work have been featured on the Today Show, Food Network, CNN, Buzzfeed, MTV, NowThis, Dr. Oz, Teen Vogue, Fortune, O Magazine, and the Experience Magazine… to name a few! In our discussion, Haile shares her experiences founding and running HAPPY, and how to spark a joy and curiosity in kids around food and nutrition (yes, even picky eaters!). She speaks to how her own business and personal connection to food has grown with her through time, and how that’s impacted her business goals and desires. We also discuss what makes folks in her generation so successful in being advocates for social justice and equity on the world stage. Haile is a woman I am constantly inspired by, and it was a true delight to be able to speak with her for this episode! Resources:  Haile’s Website Haile’s Instagram 

I’d be lying if I didn’t say I was extra-excited to share this week’s interview with you! I’m speaking this week with the remarkable Haile Thomas, an 18-year-old international speaker, health activist, vegan food and lifestyle influencer, and the youngest Certified Integrative Health Coach in the United States. Haile is the founder and CEO of the non-profit HAPPY (Healthy, Active, Positive, Purposeful Youth). She founded HAPPY at age 12 to address the need for free and affordable plant-based nutrition and culinary education in under-served and at-risk communities, as well as in schools and through annual summer camps. Haile has personally engaged over 15, 000 kids and thousands of adults around the world since she began her activism in 2010. She was inspired to pursue this passion after her family successfully reversed her father’s type-2 diabetes without the use of medication, only with healthy eating and lifestyle choices, and upon learning that kids were increasingly being diagnosed with conditions like diabetes, heart disease, and obesity. All of Haile’s programs, projects, and initiatives are geared towards engaging, educating, and empowering young people to make healthy lifestyle choices and live their best lives. Haile and her work have been featured on the Today Show, Food Network, CNN, Buzzfeed, MTV, NowThis, Dr. Oz, Teen Vogue, Fortune, O Magazine, and the Experience Magazine… to name a few! In our discussion, Haile shares her experiences founding and running HAPPY, and how to spark a joy and curiosity in kids around food and nutrition (yes, even picky eaters!). She speaks to how her own business and personal connection to food has grown with her through time, and how that’s impacted her business goals and desires. We also discuss what makes folks in her generation so successful in being advocates for social justice and equity on the world stage. Haile is a woman I am constantly inspired by, and it was a true delight to be able to speak with her for this episode! Resources: <ul> <li><a href="https://hailevthomas.com/" rel="nofollow" target="_blank">Haile’s Website</a></li> <li><a href="https://www.instagram.com/hailethomas/" rel="nofollow" target="_blank">Haile’s Instagram</a></li> </ul>

31: Sparking Joy in Nutrition & Wellbeing for Kids with Haile Thomas 

Tara Hattangadi

For many, the years spent at university can be a challenging time due to academic stressors as well as personal and emotional difficulties. During this important and liminal period, food security is crucial for health and psychological wellness, as well as academic performance and success. This week’s guest, Tara Hattangadi, is a recently defended Masters student who’s work explores the impact of food insecurity on mental health and wellness of university students. Tara’s research sheds light on the importance of food security and demands that sufficient support during this key period be made widely available to all students – which includes university wide programs to facilitate equitable access to healthy foods.  In this episode, we talk about her masters research and the exploratory route she took to engage in this very massive, under-researched problem of food insecurity amongst university students in Canada. She outlines what food insecurity looks like for students and why it’s important that we look at university students as an at-risk group. Poor diet has both short and long-term implications on mental health, student success, and social wellbeing, and Tara seeks to highlight how to improve access for students struggling to find healthy and affordable food.  Resources:   The Meal Exchange Cross-Campus Study: https://www.mealexchange.com/hungry-for-knowledge/   Tara's Three Minute Thesis (3MT): https://www.youtube.com/watch?v=Gj5SPFfMRwA   An article, published in CBC News early this year, about food insecurity among students at the University of Saskatchewan: https://www.cbc.ca/news/canada/saskatoon/40-of-u-of-s-students-face-issues-around-food-insecurity-study-shows-1.4470573   Another really great read, published in Medium, about student food insecurity: https://medium.com/@saragoldrickrab/whos-hungry-making-sense-of-campus-food-insecurity-estimates-4b65cd1ecf2c    Social: Instagram: @tahrannosaurus or @sustainabindi

For many, the years spent at university can be a challenging time due to academic stressors as well as personal and emotional difficulties. During this important and liminal period, food security is crucial for health and psychological wellness, as well as academic performance and success. This week’s guest, Tara Hattangadi, is a recently defended Masters student who’s work explores the impact of food insecurity on mental health and wellness of university students. Tara’s research sheds light on the importance of food security and demands that sufficient support during this key period be made widely available to all students – which includes university wide programs to facilitate equitable access to healthy foods.  In this episode, we talk about her masters research and the exploratory route she took to engage in this very massive, under-researched problem of food insecurity amongst university students in Canada. She outlines what food insecurity looks like for students and why it’s important that we look at university students as an at-risk group. Poor diet has both short and long-term implications on mental health, student success, and social wellbeing, and Tara seeks to highlight how to improve access for students struggling to find healthy and affordable food.  Resources: <ul> <li> The Meal Exchange Cross-Campus Study: <a href="https://www.mealexchange.com/hungry-for-knowledge/" rel="nofollow" target="_blank">https://www.mealexchange.com/hungry-for-knowledge/</a> </li> <li> Tara's Three Minute Thesis (3MT): <a href="https://www.youtube.com/watch?v=Gj5SPFfMRwA" rel="nofollow" target="_blank">https://www.youtube.com/watch?v=Gj5SPFfMRwA</a> </li> <li> An article, published in CBC News early this year, about food insecurity among students at the University of Saskatchewan: <a href="https://www.cbc.ca/news/canada/saskatoon/40-of-u-of-s-students-face-issues-around-food-insecurity-study-shows-1.4470573" rel="noopener nofollow" target="_blank">https://www.cbc.ca/news/canada/saskatoon/40-of-u-of-s-students-face-issues-around-food-insecurity-study-shows-1.4470573</a> </li> <li> Another really great read, published in Medium, about student food insecurity: <a href="https://medium.com/@saragoldrickrab/whos-hungry-making-sense-of-campus-food-insecurity-estimates-4b65cd1ecf2c" rel="noopener nofollow" target="_blank">https://medium.com/@saragoldrickrab/whos-hungry-making-sense-of-campus-food-insecurity-estimates-4b65cd1ecf2c</a> </li> </ul> Social: Instagram: @tahrannosaurus or @sustainabindi

19: Food Security and Mental Wellbeing in University Students with Tara Hattangadi

This week's episode is an extra special (and extra fun!) one for us to share with you - we recently had the opportunity to attend the 2019 Terroir Food Symposium in Toronto, hosted by The Carlu We interviewed several guests and speakers around the theme for this year, choices. We spoke with chefs, writers, anthropologists, drink experts, academics, photographers, and more about the choices they make and how these impact their experiences and connections around food.  The full versions of interviews from this event will be released over the coming weeks this summer, so stay tuned! This episode serves as an overview of some of the incredible work being done in our food and beverage industry, highlighting key issues and themes our food industry is tackling in 2019.  Interviews   Brad Bodnarchuk, Half a Dozen Hospitality Podcast (2:45-6:14)  Jesse Baillie, Brand Ambassador for Top Shelf Distillers (6:47-8:18) Marianne Edwards, Sheldon Creek Dairy (8:40-11:25) Ricky Casipe, Ricky + Olivia (12:32-14:03) Liz Alpern &amp; Jeffrey Yoskowitz, The Gefilteria (14:04-16:04) Soleil Ho, San Francisco Chronicle Restaurant Critic and Host of Racist Sandwich Podcast (16:05-18:55) Ghillie Basan, Writer and Food Anthropologist (18:56-21:42)  Taylor Widrig, Mermaid Fare (22:05-24:04) Josh Vanderheide, Fieldhouse Brewing (24:13-25:49) Bruce McAdams, University of Guelph (26:45-31:11) Chef Bill Alexander,  Little Chief Restaurant (Grey Eagle Resort &amp; Casino) (31:48-34:33) Chef Selassie Atadika, Midunu (34:35-36:59) Ash Nayler, Official Photographer for Terroir (38:34-39:49)  Half a Dozen Hospitality Videos   Co-Interview with Remy and Dusty from Norfolk County Wrap Up with Brad  

This week's episode is an extra special (and extra fun!) one for us to share with you - we recently had the opportunity to attend the 2019 <a href="http://terroirsymposium.com" rel="nofollow" target="_blank">Terroir Food Symposium</a> in Toronto, hosted by <a href="https://www.thecarlu.com" rel="nofollow" target="_blank">The Carlu</a> We interviewed several guests and speakers around the theme for this year, choices. We spoke with chefs, writers, anthropologists, drink experts, academics, photographers, and more about the choices they make and how these impact their experiences and connections around food.  The full versions of interviews from this event will be released over the coming weeks this summer, so stay tuned! This episode serves as an overview of some of the incredible work being done in our food and beverage industry, highlighting key issues and themes our food industry is tackling in 2019.  Interviews  <ul> <li><a href="https://www.bradbodnarchuk.com" rel="nofollow" target="_blank">Brad Bodnarchuk</a>, Half a Dozen Hospitality Podcast (2:45-6:14) </li> <li>Jesse Baillie, Brand Ambassador for <a href="https://topshelfdistillers.com" rel="nofollow" target="_blank">Top Shelf Distillers</a> (6:47-8:18)</li> <li>Marianne Edwards, <a href="https://www.sheldoncreekdairy.ca/" rel="nofollow" target="_blank">Sheldon Creek Dairy</a> (8:40-11:25)</li> <li>Ricky Casipe, <a href="https://www.rickyandolivia.com" rel="nofollow" target="_blank">Ricky + Olivia</a> (12:32-14:03)</li> <li>Liz Alpern &amp; Jeffrey Yoskowitz, <a href="https://gefilteria.com/" rel="nofollow" target="_blank">The Gefilteria</a> (14:04-16:04)</li> <li><a href="https://soleilho.com" rel="nofollow" target="_blank">Soleil Ho</a>, San Francisco Chronicle Restaurant Critic and Host of <a href="http://www.racistsandwich.com/" rel="nofollow" target="_blank">Racist Sandwich Podcast</a> (16:05-18:55)</li> <li><a href="http://www.ghilliebasan.com/" rel="nofollow" target="_blank">Ghillie Basan</a>, Writer and Food Anthropologist (18:56-21:42) </li> <li>Taylor Widrig, <a href="https://mermaidfare.com" rel="nofollow" target="_blank">Mermaid Fare</a> (22:05-24:04)</li> <li>Josh Vanderheide, <a href="https://fieldhousebrewing.com" rel="nofollow" target="_blank">Fieldhouse Brewing</a> (24:13-25:49)</li> <li>Bruce McAdams, <a href="https://www.uoguelph.ca/lang/people/bruce-mcadams" rel="nofollow" target="_blank">University of Guelph</a> (26:45-31:11)</li> <li>Chef Bill Alexander, <a href="https://www.greyeagleresortandcasino.ca/dining/little-chief-hotel-restaurant/" rel="nofollow" target="_blank"> Little Chief Restaurant</a> (Grey Eagle Resort &amp; Casino) (31:48-34:33)</li> <li>Chef Selassie Atadika, <a href="http://midunu.com/" rel="nofollow" target="_blank">Midunu</a> (34:35-36:59)</li> <li><a href="http://ashnayler.com" rel="nofollow" target="_blank">Ash Nayler</a>, Official Photographer for Terroir (38:34-39:49)</li> </ul> Half a Dozen Hospitality Videos  <ul> <li><a href="https://www.youtube.com/watch?v=Qt_te87lMkk" rel="nofollow" target="_blank">Co-Interview with Remy and Dusty from Norfolk County</a></li> <li><a href="https://www.youtube.com/watch?v=Z8iySStc1sM" rel="nofollow" target="_blank">Wrap Up with Brad </a></li> </ul>

47: Live from Terroir Food Symposium

Hassel Aviles

As someone who’s worked in the food industry and has a partner and many friends that still work in the industry, the topic of mental wellbeing in these intense environments is of great importance to me and a topic I’m always keen to explore on the show. My guest this week is someone who has done a terrific job creating a space in these environments for conversations around mental health and addictions. I’m speaking Hassel Aviles, a Toronto native with over 20 years of culinary experience in the food and beverage industry, specifically focused on restaurants, events, and entrepreneurship. Hassel founded the Toronto Underground Market (or TUM) in 2011, which is a community festival turned incubator designed for food entrepreneurs, chefs, and home cooks. TUM was attended by thousands each month, and produced enormous tourism for Toronto, birthing over three dozen food brands in the GTA (including restaurants, celebrity chefs, food trucks, and catering companies). She leveraged TUM to launch and co-found the successful and delicious La Carnita, which is now a global restaurant franchises. In addition, Hassel is the co-founder of Not 9 to 5 with Chef Ariel Coplan. Not 9 to 5 is a Canadian non-profit focused on normalizing the mental health and addiction conversations while providing connections to resources for those working in the food and beverage industry. In our interview, we explore her experiences creating and growing Not 9 to 5, and discuss the reasons that this particular food industry culture is such an important place to tackle conversations around mental health and addictions. Here is my interview with Hassel. Not 9 to 5  Website Instagram: @not9to5_ Facebook 

As someone who’s worked in the food industry and has a partner and many friends that still work in the industry, the topic of mental wellbeing in these intense environments is of great importance to me and a topic I’m always keen to explore on the show. My guest this week is someone who has done a terrific job creating a space in these environments for conversations around mental health and addictions. I’m speaking Hassel Aviles, a Toronto native with over 20 years of culinary experience in the food and beverage industry, specifically focused on restaurants, events, and entrepreneurship. Hassel founded the Toronto Underground Market (or TUM) in 2011, which is a community festival turned incubator designed for food entrepreneurs, chefs, and home cooks. TUM was attended by thousands each month, and produced enormous tourism for Toronto, birthing over three dozen food brands in the GTA (including restaurants, celebrity chefs, food trucks, and catering companies). She leveraged TUM to launch and co-found the successful and delicious La Carnita, which is now a global restaurant franchises. In addition, Hassel is the co-founder of Not 9 to 5 with Chef Ariel Coplan. Not 9 to 5 is a Canadian non-profit focused on normalizing the mental health and addiction conversations while providing connections to resources for those working in the food and beverage industry. In our interview, we explore her experiences creating and growing Not 9 to 5, and discuss the reasons that this particular food industry culture is such an important place to tackle conversations around mental health and addictions. Here is my interview with Hassel. Not 9 to 5 <ul> <li><a href="https://www.not9to5.org/" rel="nofollow" target="_blank">Website</a></li> <li>Instagram: @not9to5_</li> <li><a href="https://www.facebook.com/not9to5org" rel="nofollow" target="_blank">Facebook</a></li> </ul>

35: Mental Health and Wellbeing in the Food Industry with Hassel Aviles 

Alicia Kennedy

Have you ever had just one of those days where everything felt like it was on fire, maybe literally in the world or metaphorically in your own career… and you just wanted a quick way to chill? If you stumbled across a pastel beverage in a convenience store that could offer you chill in a bottle… would you go for it? This week, we’re exploring the rise of the calming beverage industry with the incredible food and beverage writer, Alicia Kennedy. Her writing focuses on climate, culture, and cocktails, with a heavy emphasis on veganism (it’s history, politics, and ever-evolving definition). Currently based in San Juan, Puerto Rico, she’s been covering the island’s culinary scene and foodways since 2015. Additionally, she’s a contributing editor to Edible Brooklyn and Edible Manhattan, a food columnist for How We Get to Next and EATER magazine, and she has a podcast called Meatless, which featured conversations with chefs and writers on issues around culture and meat consumption. So basically, she finds genius ways to explore politics and culture through food and beverage. I first came across her work in an article she did for EATER which explores how new CBD-based and herbal beverages are expanding what the wellness industry covers, and its impact in the anxiety economy. It was one of those essays where the connections she pulled between beverage and gender and wellness truly just blew my mind. So I invited her on the show to talk about this a bit more – which we do today!  If you loved this conversation, do yourself a solid and check out her writing, I can’t speak to how much I love her perspective enough! I included some of my favourite essays of hers below as well.  Learn more about Alicia:  Website: http://alicia-kennedy.com/ Instagram: @aliciadkennedy  Twitter: @aliciakennedy   Meatless Podcast   EATER Essay on CBD and Calming Drinks   EATER Essay: One Mai Tai, Hold the Colonialism Please 

Have you ever had just one of those days where everything felt like it was on fire, maybe literally in the world or metaphorically in your own career… and you just wanted a quick way to chill? If you stumbled across a pastel beverage in a convenience store that could offer you chill in a bottle… would you go for it? This week, we’re exploring the rise of the calming beverage industry with the incredible food and beverage writer, Alicia Kennedy. Her writing focuses on climate, culture, and cocktails, with a heavy emphasis on veganism (it’s history, politics, and ever-evolving definition). Currently based in San Juan, Puerto Rico, she’s been covering the island’s culinary scene and foodways since 2015. Additionally, she’s a contributing editor to Edible Brooklyn and Edible Manhattan, a food columnist for How We Get to Next and EATER magazine, and she has a podcast called Meatless, which featured conversations with chefs and writers on issues around culture and meat consumption. So basically, she finds genius ways to explore politics and culture through food and beverage. I first came across her work in an article she did for EATER which explores how new CBD-based and herbal beverages are expanding what the wellness industry covers, and its impact in the anxiety economy. It was one of those essays where the connections she pulled between beverage and gender and wellness truly just blew my mind. So I invited her on the show to talk about this a bit more – which we do today!  If you loved this conversation, do yourself a solid and check out her writing, I can’t speak to how much I love her perspective enough! I included some of my favourite essays of hers below as well.  Learn more about Alicia: <ul> <li>Website: <a href="http://alicia-kennedy.com/" rel="nofollow" target="_blank">http://alicia-kennedy.com/</a></li> <li>Instagram: <a href="https://www.instagram.com/aliciadkennedy/" rel="nofollow" target="_blank">@aliciadkennedy </a></li> <li>Twitter: <a href="https://twitter.com/aliciakennedy" rel="nofollow" target="_blank">@aliciakennedy</a> </li> <li><a href="https://howwegettonext.com/meatless-a-podcast-about-eating-cfeef8967f89" rel="nofollow" target="_blank"> Meatless Podcast</a> </li> <li><a href="https://www.eater.com/2019/11/25/20974579/wellness-drinks-cbd-recess-turmeric-cha-cha-matcha" rel="nofollow" target="_blank"> EATER Essay on CBD and Calming Drinks </a></li> <li><a href="https://www.eater.com/2019/10/7/20895319/tiki-tropical-drinks-colonialism-appropriation-lost-lake-pina-colada" rel="nofollow" target="_blank"> EATER Essay: One Mai Tai, Hold the Colonialism Please</a></li> </ul>

67: How CBD-Based Drinks are Targeting Millennials in the Anxiety Economy with Alicia Kennedy

Lindsay Anderson

Dana VanVeller

A topic that I feel we haven’t REALLY explored the way I’d like to is Canada’s food identity. And that’s something that my guests this week, Lindsay Anderson and Dana VanVeller know an awful lot about! Lindsay and Dana are authors and freelance food writers based in Vancouver, British Columbia. Their award-winning culinary travel blog, edibleroadtrip.com launched in 2013 and went on to win a Saveur Best Food Blog Award. In 2017, they published their debut cookbook,  Feast: Recipes and Stories from a Canadian Road Trip through Appetite by Random House. It quickly became a bestseller, and was awarded the Taste Canada Gold Award for Regional and Cultural Cookbooks. Their latest project saw them travelling to Nunavut as consultants on a country food cookbook with the Department of Fisheries and Sealing. In our interview, they speak to what makes the foods and cuisines in Canada just so diverse and complex, and they highlight some of their experiences during their road trip and cookbook writing process. They even explore their more recent project working in Nunavut a bit and share the ways in which their connections with food have grown through time. These women are such talented storytellers and they made me really think about what Canadian cuisines are and how that shapes our identities. Resources:  Website: www.edibleroadtrip.com Instagram: @feast_on Facebook Twitter

A topic that I feel we haven’t REALLY explored the way I’d like to is Canada’s food identity. And that’s something that my guests this week, Lindsay Anderson and Dana VanVeller know an awful lot about! Lindsay and Dana are authors and freelance food writers based in Vancouver, British Columbia. Their award-winning culinary travel blog, <a href="http://edibleroadtrip.com/" rel="nofollow" target="_blank">edibleroadtrip.com</a> launched in 2013 and went on to win a Saveur Best Food Blog Award. In 2017, they published their debut cookbook, <a href="https://www.amazon.ca/exec/obidos/ASIN/0147529719/randomhouseof-20" rel="nofollow" target="_blank"> Feast: Recipes and Stories from a Canadian Road Trip</a> through Appetite by Random House. It quickly became a bestseller, and was awarded the Taste Canada Gold Award for Regional and Cultural Cookbooks. Their latest project saw them travelling to Nunavut as consultants on a country food cookbook with the Department of Fisheries and Sealing. In our interview, they speak to what makes the foods and cuisines in Canada just so diverse and complex, and they highlight some of their experiences during their road trip and cookbook writing process. They even explore their more recent project working in Nunavut a bit and share the ways in which their connections with food have grown through time. These women are such talented storytellers and they made me really think about what Canadian cuisines are and how that shapes our identities. Resources:  Website: <a href="http://www.edibleroadtrip.com/" rel="nofollow" target="_blank">www.edibleroadtrip.com</a> Instagram: <a href="https://www.instagram.com/feast_on/" rel="nofollow" target="_blank">@feast_on</a> <a href="https://www.facebook.com/FEASTanEdibleRoadTrip/" rel="nofollow" target="_blank">Facebook</a> <a href="https://twitter.com/feast_on" rel="nofollow" target="_blank">Twitter</a>

36: FEAST - Exploring Canadian Identities through Food with Lindsay Anderson and Dana VanVeller 

Lilian Milanes

My guest this week is Dr. Lilian Milanes, an assistant professor of Anthropology at William Paterson University in New Jersey. As a Floridian Cuban-American, she received her B.S. in anthropology from the University of Central Florida and earned her PhD in anthropology at the University of Kentucky. As a medical anthropologist, Dr. Milanes focuses on the various contexts of health inequities in the US, especially surrounding Latinx communities. Her dissertation research emphasized health narratives of Chicago Latinx in their experiences with diabetes, hypertension, and high cholesterol. As a product of various mentoring villages, she is passionate about supporting undergraduate research opportunities and community engaged research. I was first introduced to Dr. Milanes work at the AAA meetings this past November in San Jose, and was completely struck by her research, as she was speaking on some of the difficult negotiations and dietary shifts experienced by Latinx communities with respect to chronic health conditions. We speak today on some of the themes she brought up in her AAA talk. We unpack how Latinx communities can get homogenized in health strategies and guidelines, and how communities and researchers are working to create more contextual and culturally specific dialogues to help improve access to healthcare. Dr. Milanes is someone I admire a lot, and it was so wonderful being able to speak with her and learn more about her work. Check out the full episode in the player above, or on any major podcast platform! Get Social with Dr. Milanes!   Twitter: @ItsDrLLM   Website   Chicago Latinx Neighborhoods Report   Humboldt Park Ethnographies/Reading Recommendations   Felix Padilla (1988) "Puerto Rican Chicago"   Gina Perez (2004) "The Near Northwest Side Story Migration, Displacement, and Puerto Rican Families”   Marilyn M. Thomas-Houston (2004) "'Stony the Road' to Change: Black Mississippians and the Culture of Social Relations"    Ana Y. Ramos-Zayas (2005) "National Performances: The Politics of Class, Race, and Space in Puerto Rican Chicago"   Merida M. Rua (2008) "A Grounded Identidad: Making New Lives in Chicago's Puerto Rican Neighborhoods"   Lilia Fernandez (2014)"Brown in the Windy City: Mexicans and Puerto Ricans in Postwar Chicago"   Jonathan Rosa (2019) "Looking like a Language, Sounding like a Race: Raciolinguistic Ideologies and the Learning of Latinidad"  

My guest this week is Dr. Lilian Milanes, an assistant professor of Anthropology at William Paterson University in New Jersey. As a Floridian Cuban-American, she received her B.S. in anthropology from the University of Central Florida and earned her PhD in anthropology at the University of Kentucky. As a medical anthropologist, Dr. Milanes focuses on the various contexts of health inequities in the US, especially surrounding Latinx communities. Her dissertation research emphasized health narratives of Chicago Latinx in their experiences with diabetes, hypertension, and high cholesterol. As a product of various mentoring villages, she is passionate about supporting undergraduate research opportunities and community engaged research. I was first introduced to Dr. Milanes work at the AAA meetings this past November in San Jose, and was completely struck by her research, as she was speaking on some of the difficult negotiations and dietary shifts experienced by Latinx communities with respect to chronic health conditions. We speak today on some of the themes she brought up in her AAA talk. We unpack how Latinx communities can get homogenized in health strategies and guidelines, and how communities and researchers are working to create more contextual and culturally specific dialogues to help improve access to healthcare. Dr. Milanes is someone I admire a lot, and it was so wonderful being able to speak with her and learn more about her work. Check out the full episode in the player above, or on any major podcast platform! Get Social with Dr. Milanes! <ul> <li> Twitter: <a href="https://twitter.com/ItsDrLLM" rel="nofollow" target="_blank">@ItsDrLLM</a> </li> <li> <a href="https://www.wpunj.edu/cohss/departments/anthropology/faculty/lilian-milanes.html" rel="noopener nofollow" target="_blank">Website</a> </li> <li> <a href="https://greatcities.uic.edu/wp-content/uploads/2017/10/Latino-Neighborhoods-Report-v2.3.pdf" rel="noopener nofollow" target="_blank">Chicago Latinx Neighborhoods Report</a> </li> </ul> Humboldt Park Ethnographies/Reading Recommendations <ul> <li> Felix Padilla (1988) "Puerto Rican Chicago" </li> <li> Gina Perez (2004) "The Near Northwest Side Story Migration, Displacement, and Puerto Rican Families” </li> <li> Marilyn M. Thomas-Houston (2004) "'Stony the Road' to Change: Black Mississippians and the Culture of Social Relations"  </li> <li> Ana Y. Ramos-Zayas (2005) "National Performances: The Politics of Class, Race, and Space in Puerto Rican Chicago" </li> <li> Merida M. Rua (2008) "A Grounded Identidad: Making New Lives in Chicago's Puerto Rican Neighborhoods" </li> <li> Lilia Fernandez (2014)"Brown in the Windy City: Mexicans and Puerto Ricans in Postwar Chicago" </li> <li> Jonathan Rosa (2019) "Looking like a Language, Sounding like a Race: Raciolinguistic Ideologies and the Learning of Latinidad" </li> </ul>

44:  Latinx Navigations of Diet, Health, and Illness in Chicago with Dr. Lilian Milanes 

Jo Weaver

What happens when someone gets diagnosed with type 2 diabetes? What happens after to that person's connections with their culture, identity, and family?  This week we’re exploring the connections between type 2 diabetes and gender for women living in New Delhi with Dr. Jo Weaver. Dr. Weaver is an assistant professor in the department of International Studies at the University of Oregon. She is a biocultural medical anthropologist, who’s research addresses chronic diseases, mental health, and food insecurity in India and Brazil. She also co-hosts the podcast Speaking of Race (another fantastic show sponsored by the AAAs). In our interview, Dr. Weaver highlights some of her key findings from her research with women managing type 2 diabetes in India. She explores the strong connections between cultural identity, gender roles, mental wellbeing and dietary shifts that these women experience after their diagnoses, and the connections between the lived experiences of these women and some of the biochemical markers for stress that she found during her studies. Dr. Weaver very poignantly sums up the complexity of diabetes as a social disease in this interview, and I’m excited for you to learn as much from her as I did. Resources: Dr. Weaver’s Book,  Sugar and Tension: Diabetes and Gender in Modern India Speaking of Race Podcast Website

What happens when someone gets diagnosed with type 2 diabetes? What happens after to that person's connections with their culture, identity, and family?  This week we’re exploring the connections between type 2 diabetes and gender for women living in New Delhi with Dr. Jo Weaver. Dr. Weaver is an assistant professor in the department of International Studies at the University of Oregon. She is a biocultural medical anthropologist, who’s research addresses chronic diseases, mental health, and food insecurity in India and Brazil. She also co-hosts the podcast Speaking of Race (another fantastic show sponsored by the AAAs). In our interview, Dr. Weaver highlights some of her key findings from her research with women managing type 2 diabetes in India. She explores the strong connections between cultural identity, gender roles, mental wellbeing and dietary shifts that these women experience after their diagnoses, and the connections between the lived experiences of these women and some of the biochemical markers for stress that she found during her studies. Dr. Weaver very poignantly sums up the complexity of diabetes as a social disease in this interview, and I’m excited for you to learn as much from her as I did. Resources: Dr. Weaver’s Book, <a href="https://www.rutgersuniversitypress.org/sugar-and-tension/9781978803008" rel="nofollow" target="_blank"> Sugar and Tension: Diabetes and Gender in Modern India</a> <a href="http://speakingofrace.ua.edu/podcast" rel="nofollow" target="_blank">Speaking of Race Podcast</a> <a href="http://ljweaver.people.ua.edu/" rel="nofollow" target="_blank">Website</a>

33: Sugar & Tension - Exploring Type 2 Diabetes and Gendered Health in New Delhi with Dr. Jo Weaver 

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