“I’m passionate about the idea that food should not just nurture our body, but should connect us with the land where the ingredients are from. Food should respect and value the techniques of the farmers that are growing those ingredients and the food should also highlight the creativity and the skills of the cooks that are transforming these ingredients. In this little country, we have so many examples of everything that actually makes sense about food.” This week on the show, Maria Carlassare o...
Oct 27, 2023•51 min•Season 2023Ep. 44
“A community is not resilient unless those benefits that we have from natural resources, like urban trees, are distributed in a way that all people are benefiting from them. And we do know that we have areas of the city that have lower canopy cover and some of those are associated also with lower income communities and marginalized communities. And arguably those are the people [who] would be most benefited by ecosystem services and the benefits of trees.” This week on the show, a conversation w...
Oct 20, 2023•51 min•Season 2023Ep. 43
“Food connects to…for me personally, it’s something that I connect with in ways that are hard to describe at times. Perhaps because I’ve been away from my family, from India, and America has become my home. But, when a place becomes your home, I think we still keep the things that mean a lot. And I think food is one of the ways–you know? It’s beautiful memories, nostalgia…” This week on the show, we’re in the kitchen with Kashika Singh. She teaches Hindi and Urdu languages at Indiana University,...
Oct 13, 2023•51 min•Season 2023Ep. 42
“After the peace, whenever that comes, we will have land that will have to stay out of production for years because it is so heavily mined or full of cluster bomblets.” This week on the show we talk with geographer Elizabeth Cullen Dunn about the current food landscape in Ukraine. We discuss what the future may hold for farmers and food producers in the region as the war with Russia drags on and as land policy shifts in Ukraine at the start of the new year. We also talk about ice cream! We look ...
Oct 06, 2023•51 min•Season 2023Ep. 41
“ And she brought two jars of lilacs, like [a] drink made of lilacs. She brought also cups and everybody could try it. It was really something like a miracle for me because I have never thought that it could be drunk in this way.” This week on the show, a story about a community garden in Tallinn, Estonia. We talk with Jerry Mercury, a political immigrant from Russia whose encounter with the garden was transformative. And later in the show we have a recipe for quick, garden-fresh pickles, plus s...
Sep 29, 2023•51 min
“Speaking directly to Black women and wanting Black women to know that their bodies are not the problem. The way that our bodies are treated and problematized and pathologized, we’re often taught that it’s our fault, that it’s our problem to fix or we just need to love our bodies out of societal oppression.” This week on the show a conversation with dietitian and author Jessica Wilson about her book, It’s Always Been Ours: Rewriting the Story of Black Women’s Bodies She’s challenging us to rethi...
Sep 22, 2023•51 min•Season 2023Ep. 39
“I just wanted to provide context for folks because I do think that the conversation around plant-based food for the last eight years or so has been pushed toward a more corporate, vertical, lab meat, impossible burgers, beyond burgers, meat substitutes that act like meat and look like meat and has gotten really far away from whole foods and vegetables and legumes and how nice it is to just eat some beans sometimes.” This week on the show we talk with food writer Alicia Kennedy about her new boo...
Sep 15, 2023•52 min•Season 2023Ep. 38
“In terms of what is being discussed right now, I would say the $1.2 trillion dollar elephant in the room is SNAP. And so, the 2023 Farm Bill is estimated to be the most expensive farm bill in US history, over the course of 10 years worth of outlays.” This week on the show we’re talking about the importance of the upcoming Farm Bill. Our guest is Shellye Suttles, agriculture economist at the O’Neill School for Public and Environmental Affairs at Indiana University.
Sep 08, 2023•51 min•Season 2023Ep. 37
“The goal with the collective is to bridge that gap–so then there is a lot more equity and a lot more opportunity. Because these coffees are incredible and most of the time when they’re coming from people of marginalized identities, those people are ensuring that they’re honoring the farmers as well–and so the farmers are then getting equitable pay. And so it’s creating that throughout the supply chain.” This week on the show we’re talking coffee with Korie Griggs. She’s with the Color of Coffee...
Sep 01, 2023•51 min•Season 2023Ep. 36
“So, I like to say that bees are just like us. So bees have a society, and they live in a built environment, [they have a] little house, just like we have a little house, and they communicate through dance. I don’t know if we communicate through dance, but I think dance is also a thing that humans do…” This week on the show we’re talking with microbiologist Irene Garcia Newton about the beloved honeybee. We learn about the various roles within a hive, and how the diet of a bee determines…well, E...
Aug 25, 2023•51 min•Season 2023Ep. 35
“She looked at my husband and she was like, ‘Jennifer, translate what I’m about to say’ (she doesn’t speak English). She’s like, ‘Tell Derek that I said to please start a website for you and help you spread the word about your cake business.’ And I was like, ‘Grandma, I don’t really know who’s gonna buy a cake from me.’” This week we’re talking with Jennifer Whitely, owner of Cakes by Yenni. She walks us through the assembly and decoration of her strawberry cake with strawberry buttercream icing...
Aug 18, 2023•51 min•Season 2023Ep. 34
“For me it feels like we live in an age where you look on the news and it just feels like everything is going wrong. And so gardening feels like a small way we can have an actual, tangible, positive impact on the world around us. In a world where it’s easy to feel like everything is just falling apart, it’s a small way to actually see progress.” This week on the show, it’s back to school part two. We talk with high school students and educators about what their school gardens mean to them....
Aug 11, 2023•51 min•Season 2023Ep. 33
“Society has gotten so far disconnected from where their food comes from, that if we can begin with the students, start with children, teaching them how to grow food, they will be much more interested in where their food comes from as they get older. I think that’s a very important part of the process” This week on the show, we talk with Kendall Slaughter, he’s the farm-to-school coordinator for Springfield Public Schools in Southern Missouri. We’ll tour an elementary school designed as a sundia...
Aug 04, 2023•51 min•Season 2023Ep. 32
“Preserved they don’t burn, the bitterness softens. California has been burning for years. When I lived in LA, I drank water pumped from Colorado. Lemons from my grandmother’s tree—two orbs, turning in my hands under the faucet—clear, cold, unfiltered…” This week on the show we’ve got poetry and pie. We talk with the authors of How to Write a Novel in 20 Pies, and we hear from a poet who incorporates food imagery into her work. Plus, Daniella Richardson reviews a podcast that turns a critical ey...
Jul 27, 2023•51 min•Season 2023Ep. 31
“And that’s why we call it a food value chain.You know, it’s a supply chain but it’s based on the values that you have as far as how the land is treated, how people are treated, what kind of nutrition contents in your food–all those things [that] people up and down–from the farmer to the consumer have an interest in. And so, this system that we’re developing is about addressing those values and making sure they happen.” —Patty Cantrell This week on the show, an uplifting conversation with Katie ...
Jul 21, 2023•51 min•Season 2023Ep. 30
Conversations with a farmer at Baker Creek Heirloom Seed Company and the owners of Lost Farm Meal Service.
Jul 14, 2023•51 min
A conversation with geographer Jen Watkins on her experience as a server and her research on the industry.
Jul 07, 2023•51 min
Huge wooden foeders, wild yeast, and hundreds of pounds of fruit make Upland’s sour beer program one of a kind.
Jun 30, 2023•51 min
A recent fellowship for young farmers focuses on Black, Indigenous and People of Color in Monroe County, Indiana.
Jun 23, 2023•51 min
A how-to episode for growing your own figs and for preserving your tomato harvest.
Jun 16, 2023•51 min
A conversation about a non-profit organization working to build a resilient and equitably green city for all.
Jun 09, 2023•51 min
A conversation with chef and anthropologist, Nafsika Papacharalampous about changes in high-end dining in Greece, sparked by the financial crisis.
Jun 02, 2023•51 min
Treatment for eating disorders is often inaccessible and ineffective, especially in communities of color. The founder of Nalgona Positivity Pride has a program that aims to meet people where they are.
May 26, 2023•56 min
Local ice cream shop puts the focus on community with Food Truck Fridays.
May 19, 2023•51 min
A visit to a cooking session at the IU Food Institute where an IU language professor shares traditional Indian foods.
May 12, 2023•51 min
Frances Moore Lappé continues the work she began more than 50 years ago with Diet for a Small Planet. Now she’s challenging us to save our Democracy.
May 05, 2023•51 min
Everybody eats, including animals at the zoo. Producer Toby Foster talks with the curator of nutrition at the Cincinnati Zoo.
Apr 28, 2023•51 min
A conversation about the The Smell of Money–a documentary film about environmental justice in rural communities
Apr 21, 2023•51 min
A conversation with dietician Jessica Wilson about what we get wrong when we focus on weight.
Apr 13, 2023•50 min
A new little bagel shop with a big personality brings an East Coast vibe to Bloomington.
Apr 07, 2023•50 min
