Food and Dining

We're dishing up the tastiest podcasts your ears have ever consumed.

A highlight from Dietary Restriction Bingo

Bon Appetit Foodcast

06:25 min | 8 hrs ago

A highlight from Dietary Restriction Bingo

"That's this week on dinner SOS. First up, we hear from neon. So talk to me about what is going on with dinner. So I have a huge dinner party conundrum that I just like, I can't wrap my head around. I have a dinner party coming up on Friday, so in a few days, there will be 6 of us, including myself, and there are just so many dietary restrictions that are overlapping. And I just, I can't figure out what to serve besides water soup at this point. So we have my husband who has severe allergies to all nuts. So anything nutty, peanuts, and also sesame or off the table, pined on intended. That's really easy for me to work around. We've been doing that. We cook a lot, so it's super easy. But we have another guest who for religious reasons can not have any alliums. So no garlic, no onions, shallots, leeks, anything of that nature. Completely off limits. And I want her to feel comfortable. So I'm trying to see if I can do something that doesn't include alliums, which is difficult because I put like 5 cloves of garlic and everything. So it's definitely new territory. Like if there's an opportunity to put two alliums in something, that's sort of what I do. Oh, yeah. Me too. And then there's more. Which is quite an exciting. So she's also vegetarian, and we have other guests that are vegetarian leaning. So a vegetarian menu is also a requirement. And then last not least, another guest has that cilantro soap Jean. Oh yeah. Thanks. So no fresh cilantro. Now they say that that's like a genetic thing, and it's not somebody's fault for not being into cilantro, but it just sort of feels like it is their fault, it's hard. It's difficult, yeah. You don't like the soap taste. I mean, just you know, you can get used to that. Yeah, exactly. Okay, let's back up for a second. So where do you live? What is your cooking setup and if you didn't have any restrictions, what would your MOB in terms of what you'd make on an average weeknight? On average weeknight, we are pretty creative. We usually make tagine or we'll do on a very lazy night, like some sort of salmon with sweet potatoes and broccoli. For a dinner party like this, I was actually thinking like tacos in some way, like fancied up with some good sides. I was actually thinking about making it like a risotto with maybe some focaccia or some sort of salad. Usually try and find new recipes and hunt things down, but I've been coming across a lot of blockers here. But as far as the original question, I live in the Bay Area, and I have a nice sizable kitchen. And a lot of different tools at my disposal. So nothing is restrictive that way. So you said San Francisco Bay Area. And what kind of places are you shopping in? We usually go to one supermarket that's really close by. It's like luckies Safeway type of place. We do have a whole foods near us as well. And that's about it, but we do have other restaurants like farmers markets and stuff at our disposal as well. We don't go there very often, but I'm very open to going there if they have an ingredient that lucky's doesn't have. Okay. And when do you lean on recipes for inspiration? Like where are you sources from? Normally, I look a lot at Bon Appetit and also New York Times cooking. That's what my usual go tos. Yeah. The enemy. It's okay. I forgive you. When you said water soup, you know, might be a realistic option here. I thought you were joking, but you might have been on to something. Okay, so what I want to do is I want to turn to some of my colleagues, think through somebody who might be ideally placed to kind of help us in this quest to figure out what to make for dinner. And I think that in life that is sort of the ultimate question, and that's the question that I'm constantly faced with, even just cooking from my own family. And you have layers upon layers of restrictions here that I think present such a fascinating and difficult labyrinth of a problem. But I feel good that we will be able to come up with something here to help you out. And yeah, I was just like laughing to myself because alliums to me, especially when you're in that kind of like needing to cook meatless, needing to find some way to allow vegetables to really kind of get very deep and savory and really power your cooking that is like kind of like back pocket crutch, if anything. So this is going to be a tricky one. I like it. Okay, I'm so glad I'm glad it's exciting for you instead of stomping, which is where I'm at. No, not at all. I mean, listen, you know, in the pandemic, like honestly, we stopped having people over, like this was a non issue for the last like two years, really. It wasn't like we all kind of got a freebie. We all got a pass, but I feel like your number just got called in the big way, you know? You're about to get right back into the saddle in terms of hosting people and all the good. And you know, challenging things that that might imply. So like I said, I'm going to search through the rolodex of people who might be able to help us out here. And we're going to come back to you with at least a couple of proposals. And you will be able to choose what makes the most sense to you. We hope you will follow it through. And then we'd love to hear about how it goes, okay? Sounds great. Thank you so much. And I want to say you're in good hands and we will get back to you, okay? So excited. Thank you so much. Pleasure. Thanks. After I spoke with Neha, I went up to the 35th floor to the Bon Appetit test kitchen to find shilpa. We're in the test kitchen so it's a little bit loud and clangy. We've got a lot of people testing recipes down here today, but I pulled shilpa aside just to chat through Neha's problem. Shilpa is a food editor, which out of food magazine means she writes and edits recipes. But she also worked for years in professional kitchens and knows all about having to cater to finicky

Bon Appetit And Also New York Jean San Francisco Bay Area Safeway Bay Area Neha Shilpa
A highlight from What Is Native American Cuisine? (Encore)

Gastropod

05:22 min | Last week

A highlight from What Is Native American Cuisine? (Encore)

"Hello gastro bud listeners, we have a great episode for you today. It's one of our favorites. I know we say that all the time, but we really do love this one. And it's especially timely for our American listeners who may well be sitting down to a Thanksgiving meal that includes lots of delicious and indigenous American foods. Corn, cranberries, turkey. There's a story behind Thanksgiving, of course, but there's an even deeper story that we tell this episode. The story of Native American cuisine, what it was, what happened to it, and why that matters. In this episode, we highlight the work of a lot of super interesting people in the native community, and if you stick around to the credits, we'll have the update on what some of those people have been up to since our episode first aired. Enjoy. Yep, that's your Cedar bergamot Mabel tea. Does it have particular powers? Oh yeah, it'll make you feel really good. Is Cedar is Cedar used traditionally for anything in particular. Yeah, it's used for all kinds of stuff like here we braise meat with it. It's used as like a lot of seasoning and then also people use it in the winter time as a tea like to help prevent from getting like flu, colds, things like that. So it's also burned sort of like as an instance, like a smudge, so cheers. I'd never tasted Cedar in food before. I'd also never had that bergamot. It's not the perfumey citrus from Italy, but a wildflower in the mint family. It's also known as B ball. Yeah, me neither. Okay, pop quiz people. What do all of these ingredients, the Cedar, the maple, and the wild bergamot? What do they have in common? Apart from being an RT, I mean. Anyone? Yeah, you're probably not going to come up with the answer here. These are all Native American ingredients brewed into a tea for us in Minnesota. We of course are gastropod, the podcast that looks at food through the lens of science and history. I'm Cynthia graber, and I'm Nikola twillie. So this was a delicious tea with Native American ingredients, and we washed it down with a delicious meal made with Native American ingredients, and you know what's weird? I've lived in the U.S. for 15 years now, but before we had that meal, I would not have been able to describe traditional Native American cuisine and flavors at all, but why is that? That's what we're asking in today's episode. We'll explore the history why it is that basically none of us have ever tasted native American cuisine, and we'll meet the people who are trying to change that today, not just for us, more importantly, for Native Americans themselves. They have some of the highest rates of diet related diseases like diabetes in the country. Could a return to a native diet help? This episode is supported in part by the boroughs welcome fund for our coverage of biomedical research and our travel was supported in part by the fund for environmental journalism. Gastropod is part of the vox media podcast network in partnership with eater. The voice you heard earlier is to Shia heart. She forages wild foods for chef Sean Sherman. My name is Sean Sherman. I am the owner and CEO of the sous chef. I grew up on pine ridge reservation, which is in south central, South Dakota. It is the third largest native reservation in the United States. You might have heard of Sean, he's getting all kinds of attention right now. He's just funded his first restaurant on KickStarter. In fact, it's the most backed restaurant project ever on KickStarter. He's had a food truck to tonka truck and a catering company for a few years. His new Minneapolis restaurant will be the first to serve all indigenous foods from Minnesota and the dakotas. The meal we enjoyed that Cedar tea, smoked turkey hominy, wild rice, and a wild sumac and sorrel pesto. That was a taste of the kind of foods Sean will be serving at his new restaurant. But he didn't grow up eating like this. You know, on pine ridge reservation when I was growing up in the 70s and 80s, there was only one grocery store on the pine ridge reservation, which is a huge area to have only one food source. And we had to spend a lot of time either going into Rapid City or down into Nebraska to other towns to go to some of the grocery stores. A lot of what Sean and his family ate came through the food distribution program on Indian reservations. That's a federal program that distributes food to low income Native Americans. So had the famous government cheese and cereals and various canned foods, but you know we did have some traditional pieces here and there. When I look back, you know we did collect a lot of choke cherries out in the wild and we did collect a lot of Tim solo, which is a wild Prairie turnip. You may never have eaten what Sean calls, quote, famous government cheese, but it's common on the reservation. It's basically bulk commodity cheese that the government buys to prop up the dairy industry and then gives away. But Shawn doesn't want the next generation to grow up eating canned and boxed processed foods like he did. He thinks it's well past time for Native American foods to have their moment on our tables. Sean Sherman is part of a growing movement today, a rebirth of indigenous North American cuisine. But here's my question, why does it need a rebirth? I mean, why was it lost in the first place? When various ways of colonization occurred, it was really about seizing that land and its natural resources, which meant increasingly that native peoples were pushed off their traditional lands where they harvested game where they grew crops where they harvested their traditional medicines and foods.

Sean Sherman Cynthia Graber Nikola Twillie Fund For Environmental Journal Sean Colds Minnesota Turkey FLU Pine Ridge Reservation U.S. Italy South Central Dakotas South Dakota Diabetes Pine Ridge Tim Solo Minneapolis Rapid City
A highlight from Thanksgiving SOS: No Kitchen

Bon Appetit Foodcast

06:00 min | Last week

A highlight from Thanksgiving SOS: No Kitchen

"First up, we hear from rose, who called in from Seattle. Hey, rose, this is Chris. How are you? Hi, doing good. Thanks. So rose. Why don't you tell me in your own words? What are you looking at here? Yeah, so basically we were supposed to have our kitchen Renault start. It would take three weeks, so we were all going to be good to go for Thanksgiving. It got pushed back to starting next week. And I know renovations, they always are exactly on time and nothing ever goes long. So. Oh my God. Now we're starting to be very concerned that we will not have a kitchen for Thanksgiving. And we are paying to fly my mother in law out to see our house for the first time since COVID. So guests are definitely coming. Kitchen looking very dicey. Very dicey. Dicey at best, let's say. But ultimately, you're going to need to make something happen and feed people somehow, right? Yeah, that is correct. I was hoping that my Friends, when I told them, oh, oh no, we're not going to have a kitchen. I was hoping someone would be like, oh, we can just host at our place. And they were like, no, you do totally fine. Your table's all set up and you're living room. It'll be great. You've got this. No kitchen. Guests inbound. I love the confidence. I mean, clearly, they must have seen you rise to the occasion in the past or something, huh? Yeah, I was told one year that my turkey was the best tricky anyone ever had, which I feel like also puts a bunch of pressure on the situation because now I'm like, okay, I have a track record of having good thanksgivings. I gotta pull it out of my hat this time. The impossible weight of great expectations. So tell me more about the turkey you made that was quote the best turkey that your Friends had ever had. Yeah, it was the first time I ever cooked a turkey, which was a little intimidating. But researched for days, what's the best way to cook a turkey? What does everyone recommend? And I went with brining it. And what Brian, yep. Wet brine. Who are you looking at? Who was like, no, you need a wet brine your bird in the year 2020 or whenever it was. It was 2020. No, I just researched online and people said that that made it the juiciest, so I was like, okay. I'll do it. I don't know what I'm doing. I bought a William Sonoma, what Brian spice blend? And a plastic bag kit that they sold. So had it in the fridge for a couple of days. Oh, wow. And everyone raved about it. So I did that again last year as well. I was like, okay, this is the method now. The kit, the bag, the whole shebang. Wow, okay. So to get back to the issue at hand, you may not have a kitchen. But your hosting. Whatever happens, and you will not have access to an oven correct correct or cooking tools are we have a propane grill out on the deck. I have a large instant pot, and I have an air fryer. Oh. And are you pretty comfortable with the grill? I'm pretty comfortable. I'm not like a Hank hill grill master knows it all. But I can grill. Okay. You know, it's funny. There were a few thanksgivings that my uncle felt compelled to make a second turkey just in the spirit of having extra leftovers. And I always got put on the grilled turkey duty. And it was actually kind of magical. You know, just kind of being outdoors. And I don't know what it's like in Seattle in November, but I imagine it's not like brutally cold or anything? No, it's not brutally cold. Yeah. I think the cool thing is the grill is actually a pretty solid way of cooking a turkey. And let me just ask you this. Are you kind of committed to having something of like Norman Rockwell whole turkey presentation moment or like you're the kind of person who's like, well, I made you turkey curry. There's turkey in there, get over it. You're not getting a postcard turkey here. I don't think it has to be a postcard turkey. I would say that for the main dish, thinking of my mother in law's tastes. Something that leaned more traditional in some way would probably go over best with her. Okay. But it doesn't have to be like the full trust of bird with the stuffing inside by any means. Enough said, all right, we hear you loud and clear. In terms of what you hope to find around that turkey, is there anything that's just sort of like non negotiable have to have it ride or die or is everything else just kind of like loose and open to interpretation? I think the sides are very open to interpretation. So last question if I asked you really nicely to kind of do a dry run of doing something on the grill, would that be something that you're open to pre Thanksgiving? Yeah, I mean, we don't have the kitchen anyway. So why not? I have to cook food for us to eat. Somehow we can't live on pizza every night. Yeah. I don't know, for you, I sort of see this entire image emerging of like three to 5 dishes and not that you have to do them all, but just things that I think that can be doable on the grill. I'm feeling so fired up about it. I think we're going to be in great shape here. Awesome. Yeah, I'm feeling a lot more confident about it too. I was like, as long as I have a plan, then not having a kitchen. It's fine. I can deal with it. I have a solution. Whatever happens, you're in good hands. I'm so glad you called. Yeah, thank you. I'm very excited for it.

William Sonoma Brian Spice Seattle Renault Rose Chris Hank Hill Brian Norman Rockwell
The Pros and Cons of Soya Beans

Gastropod

01:38 min | 1 year ago

The Pros and Cons of Soya Beans

"The only time to my knowledge that i've ever eaten a soybean in soybean form is at amami those green pods you get as a starter at sushi restaurants which i love so young soybeans which is what mommy is is generally esteemed but once you actually had the mature bean and then you try to cook it. The results tend to be less than appetizing. Gen fu is a professor at emory university. Who studies the history of science technology and medicine in china. And she's the author of the other milk. She published under jetson but she goes by wendy her everyday life. So that's what we're going to call her. This episode wendy told us that the soybean was likely domesticated in what's now northeastern china. Right on the border with korea wild soybeans and then domesticated soybeans. They're not particularly high maintenance. They grow well in a lot of different regions and their beans which are in general. A good thing to and so people ate a lot of them. It isn't early crowd that is recognized and becomes part of what is known as the classical grains. so we know that soybean is not actually green but it was treated as sort of staple food similar to weet As well as rice it was a staple yes but it was only a staple out of necessity. Like wendy said. The mature soybean has some issues more so even than many of its fellow colleagues. It causes pretty intense gas innocent flatulence and even though like all means it's packed with protein. It also contains a chemical that means our bodies kant really process that protein but there is a way around the protein blocking problem and at least a little of the flatulence problem and that is to boil the crap out of mature

Gen Fu Wendy Jetson Emory University China Korea
The Pros and Cons of QR Codes Replacing Restaurant Menus

Le Show

01:12 min | 1 year ago

The Pros and Cons of QR Codes Replacing Restaurant Menus

"Grown virus pandemic ushered in the instantaneous widespread use of qr codes restaurant industry. Experts think technology will stick around long time after the health crisis ends according to cnbc. You don't qr stands for quick response. There you go see. You've learned something and it's not halfway through the program invented by japanese in nineteen five to keep track of car parts. Mainstream saw the entry of qr codes years later. A smartphones with cameras took over. But not 'til they pandemic forced businesses to double down on a sand on sanitizing. The became ubiquitous sight inside bars and restaurants instead of paper menus but aside from being able to update instantly when there are supply shortages which is the declared reason restaurants like using your codes. There's the little thing of qr cords because enable restaurants to gain data on everyone who sitting at every table because everybody has to have their own menu. Thanks restaurant thanks. Japanese engineer

Cnbc
The Dangers of Sugar and Children

Food Issues

02:09 min | 1 year ago

The Dangers of Sugar and Children

"We all know that sugar isn't good for us but really let's take a deep dive into why we really need to limit it in our kids diets. Oh absolutely well. I think you know. Sometimes we forget that during times of rapid growth like in childhood and adolescence that you know kids bodies are really sensitive to the influence of dieting activity. Because they're growing so fast they're seltzer turning over rapidly and that makes them especially vulnerable to the effects of food of physical activity and weight and even environmental damage that can occur and so we really need to put an emphasis during this time of rapid cell growth to make sure that the genes that are being activated or turning on towards health not towards a genetic susceptibility and sugar can actually displace some of these high value. Nutrition foods that play in essential role not just in growth but an immunity but also cognition and genetic expression okay. That's something that we don't typically hear about. And so what about the things we do hear about a lot in terms of childhood obesity. Type two diabetes like these things. We should be concerned about. Oh absolutely i mean first off anytime you look at childhood obesity wolf whether you know kids are really actually normal weight or an overweight. Too much sugar again. Just places. high value nutrition and micronutrients that can increase the inflammatory process that leads to chronic disease over time. Even kids who were teenagers who are overweight and adolescents have a significantly higher risk of colon cancer later in life. I mean we're even seeing precursors in heart disease in children. I mean if you look at like obesity in preschoolers. I think it's risen from around five percent in the early seventies like nineteen seventy two up to close to fourteen percent

Seltzer Obesity Diabetes Colon Cancer Heart Disease
Fermenting Kombucha For a Healthier Hard Beverage

Dr. Jockers Functional Nutrition

02:52 min | 1 year ago

Fermenting Kombucha For a Healthier Hard Beverage

"You talk about your process. What inspired you guys take kombucha and and make a actual shell stable hard. Come each. oh yes well i mean the origin of us starting With a commode shah because served the we have more than just combustion now of a heart which art self serves. We we in our tap room's which we have. We also have a beer that we we make with different types of functional ingredients mushrooms and things like that and we have we look at ourselves really as innovation on company. That's looking to explore all the different categories and create the best tasting the most flavorful the most functional version that could be made in in all different categories. But the reason we start with kabuchiko is because my partner when the the founder. Bill moses He he was part of another company called kavita and vito was one of the other large companies at got early into. They actually certainly similar to to accomplish evidence. Coconut water keefer back. You have three lines do the action three license. They started their original was keefer which is really unique in different at any kind of because of that they already had the mindset around. Alcohol wasn't really a part of it because they knuckle boot shah as you know or manageable don't know capuchin the national from process creates 'cause you began to say an early on a ten seven years ago there was an issue of like how much is still to this day. Actually how much. Alcohol is actually in your non alcohol Is if it can. It has sugars. They will continue to ferment right. In fact often it might be a legal to be below below this. Earn an amount of alcohol allowed to be non alcohol. You go and you start driving and it's in the sonnet saying. This sugars are fermenting. The alcohol starts growing and it actually might pass that that. That limit veto was One of the first ones. They are to have super control of that. How much alcohol in it now. They had to coconut keefer. Had to As apple cider vinegar tonic. So three different lines but really learned a lot about the control. And it's kind of funny. Is you know. Some of the founders of a company that was kind of became famous for controlling the alcohol would then go ahead and and and let it go and and and actually let it flourish and actually create You the best alcohol version of the

Kabuchiko Bill Moses Keefer Kavita Vito Apple
The History of Cannabis

Gastropod

02:12 min | 1 year ago

The History of Cannabis

"Turns out we have geology to thank for cannabis. At least for cannabis's psychoactive properties. The ancient ancestors of the cannabis plant started growing tens of millions of years ago around. What is now central asia like pakistan northern india nepal. And then something dramatic happened the entire subcontinent. That is now. India drifted north crashed into asia. The crumple zone is what we now call. The himalayas and the cannabis plants that were growing in that zone. Got really really high and the ones that were stuck down low the plains near the himalayas. Well they didn't get quite so high is difference is both topographical and literal the cannabis. The grew in the mountainous region started producing thc. Which or the uninitiated is the chemical in cannabis. That gets you high. We don't know for certain. Why the plant produces it. It appears serve kind of sunscreen. Chris duval is a professor at the university of new mexico and author of two books on the topic. The african roots of marijuana and cannabis kris told us that the cannabis that stayed down low and temperate plains. Those plans did not produce. thc they became. What we know is hemp source of cloth rope and disgusting. Health foods cannabis grew really easily and a lot of different environments especially ones. We disturbed to build settlements. It was literally a weed. That's why we call it weed. And so there was probably a lot of cannabis just growing in central and east asia both the high mountainous regions and the low parts and so a really longtime ago as long as maybe twelve thousand years ago people figured out ways to use it. It appears for both populations. Initially people used it for the seeds which are edible You know you can buy them in. Eat them nowadays. Emcees are often founded natural food stores. Today they're full of wonderful nutrients but they taste terrible. And before you all right in and tell me i'm wrong. not only to. Cynthia agree with me. The historical record does to kris told us that in china hemp seeds were at one point considered a staple food but it was kind of slowly replaced as people in that region in china. You know kind of domesticated and started using other plants more calmly so types of militans organ kind of displaced at

Chris Duval Asia India Nepal Himalayas Pakistan University Of New Mexico Kris East Asia Cynthia China
How to Talk to Your Kids About Food

Food Issues

02:43 min | 1 year ago

How to Talk to Your Kids About Food

"What are some challenges that you see parents have when they talk to their kids about food and meal so you generally work with adult is that right i do and i you know i do have a program that i work with But admittedly a vast majority of my practice is adults. Okay but even still with their kids you know like i see it all the time where we'll get on the you know for our session and they're like so. My kids did this. And this is where it's showing up. And here's how i handled that or whatever and i think it's hard because we have concerns right. We can see the writing on the wall and it's hard to know we'll do say something. Do we not say something and the other side of it is. I think most often especially when kids well even as young as like five or six. I think we don't give them enough credit. And by that i mean they're already watching and paying attention. It's non even about what you say. It's what we're doing so they notice if you're eating something different than the rest of the family you know. They notice if you're saying oh i can't have that i'm trying to lose weight and so i think oftentimes the challenges are actually less about well. I guess it's twofold you know it certainly is what our kids are eating or not eating but also more than anything. It's about recognizing it's not just about what they eat or don't eat so when we talk about foods though. Should we avoid aid. Labeling foods good bad healthy unhealthy but we all fall into it. Ray we all say these things. Yeah we fall into it. Because we are looking for ways to label ourselves you know and i think the idea that we have to label foods is also sort of a challenge. Avoid the good bad healthy unhealthy black and white approach to food so when we talk about it with kids talk about it as an regiders an energy zappers right so the energizer foods are clean lean protein veggies and fruits and some whole grains and those kinds of things in the energies zappers. Are those things where we feel great for few minutes and then we're exhausted or we can't concentrate after

RAY
The Things We Eat For Others

Bon Appetit Foodcast

02:28 min | 1 year ago

The Things We Eat For Others

"We're closing off our six part series talking about food and relationships with writer baker and fellow food lover. Zoe dent berg. We recently published an essay from. Zoe called. never again will. I go vegan for a man about how in pursuit of a romantic connection. She stopped eating meat and dairy almost entirely. I found it's so relatable it's just part of being in a relationship that we don't really talk about a lot and usually for my experience. The person with the stricter diet tends to influence the other. so today. we're gonna get into all of that and more with zoe as well as ben. Weinberg the man who's zoe tried going vegan for welcome to the podcast. Both of you. And i am excited to get nosy. Things manda beer. So if you haven't read zoe's essay yet here's a bit of background. Zoe and ben went to the same college. The even had some mutual friends but they actually didn't meet until they separately moved to birmingham alabama for jobs after graduation. So tell us now about the first time you hung out one on one. How did that happen. We talked a little bit about how much we both liked cooking so then invited me over apartment downtown to cook. It was like this super-buick when you are when you're having this conversation does say he's vegan. His veganism was a running joke. It was one of the things that i learned about. Van nuys like. You're actually vegan. So i i did know that he was again. I did not know how we would cook together considering. I was allergic to half of his diet. Okay wait what are you allergic to. So i'm allergic to gnats in sesame all nuts all nuts and meanwhile i put like i love homocide. I love putting. That's is one of my favorite spices which zoe taught me has sesame in it. A lot needs in that one. Yeah yeah okay. We're gonna do this together. We're going to hang out and we're gonna cut. Yeah and then also do not tell me what you're gonna beforehand. He just like call me and gave me a gris relaxed. Because i didn't know what we were to cook beforehand. You know three hours before you're gonna hang out of van. I remember. I got there and you had the recipes pulled up your laptop and i was like oh like we can go off of this and you know we have to do the recipe when ben has a recipe is very adamant about sticking to it. Even though he's very chaotic in the kitchen. I feel the same way. It's all or

ZOE Zoe Dent Berg BEN Weinberg Baker Birmingham Van Nuys Alabama
Meat and Climate Change: What's the Beef With Beef?

The Doctor's Farmacy with Mark Hyman, M.D.

02:09 min | 1 year ago

Meat and Climate Change: What's the Beef With Beef?

"So much conflicting information about me whether it's good or bad for us and whether it's good for health down planet in so tell us how how to get to be public enemy number one and be perceived as the most environmentally destructive and least healthy food that we're eating and how we got this wrong when it comes to this topic yeah. I really think that's true. I think it's kind of been you know it's been called the king of meats especially in the united states and i think part of that is because it was the most consumed meat in the us. For a long time you know for decades. It was the number one most consumed me. That's actually chicken now. But he has been placed but it was for a very long time meet. You know it was the number one me to there that aspect of it and then there's the fact that beef has always been the most expensive meat. And so you know. I mean maybe frog meat or something obscure would be above it. But as far as meats that are commonly available the beef would be kind of the the thing. You might just have on saturday night. You know the nice state. When i grow in my household had a stake on saturday night for example and that was because it was it was a more expensive piece of meat and so it was something that had just once a week and so it was kind of regarded as you know something that was a little bit special and In around one thousand thousand nine hundred seventy. I think partly because of the fact that it was the the most popular meat and it was also considered kind of almost a little bit of a luxury it but the same time these are large animals and so the individual animals are really visible on the landscape. And when you look at the individual animal like how much water at drinks or how much land purportedly takes to raise an individual animal. It just looks like a lot and so right around. Nineteen seventy you know. I think that i could kinda date. That as the key kickoff point when people really started focusing on you know cattle being a problem ecologically and beef. It shouldn't be something we're eating so much

United States
Mariana Velsquez' Refreshing Summer Cocktail Recipe

Monocle 24: The Menu

01:52 min | 1 year ago

Mariana Velsquez' Refreshing Summer Cocktail Recipe

"We continue this series with more recipes from some of the world's best shifts and bartenders. Today's recipes for a refreshing summer cocktail from columbia. Hello my name is maryanne. Alaska's i referred stylus and days make. You're an author of colombiana a rediscovery recipes and rituals from the soul of colombia. And today i wanna share with you. One of my favorites summer recipes from my book go by the vassal which is a street. Food is watermelon in line. Punch drink from the city of baron pizza which is great town. That's rolls over the mountains and into the mouth of the magdalena river and is such a vibrant city and i discovered these recipe on steamy afternoon. I was working all day and lunch was fire way and finally pulled onto the sidewalk to find a bunch of school. Kids chiding joking away as they dip their spoons into talk cups of crush watermelon with tons of line and ice and the watermelon pieces have been steeping into line for so long that they flavor had become some intense. And so the way you make these drink. It's really refreshing is you. Take about twenty cups of watermelon cut up into chunks by one cup of freshly squeezed lime juice and six cups of ice and you put everything into a large pitcher. And you use a wooden schooner model to sort of partly crushed that fruits for the watermelon seeps into the lime juice and dissolves a little utilit- really well for about forty five minutes and then read before serving new top it off with clubs soda and serving too tall bowl glasses with the lungs. It's delicious. i recommend

Baron Pizza Magdalena River Maryanne Colombia Alaska Columbia
Dressing Up Those Summer Salads

Plant Strong

01:51 min | 1 year ago

Dressing Up Those Summer Salads

"One of the things that i wanted to share with our listeners. Today is this incredible. Balsamic dressing that. I've been using all of my summer. Salads and i love oprah definitely follow her favorite things list and i feel like we need to do a plant strong team favorites list and this would definitely be on there. So can i talk about this product out judgment. Because you're gonna think. I'm out of my mind for the money that i spend on a ball stomach vinegar so i won't wanna do want to know how much you spend on. So nobody would bat an eye for a forty dollar bottle of wine rate and in our household. Don't drink we're not buying the filet mignon or the lobster tails or the fancy specialty cheeses rates. So when we do splurge it's on things like vinegar and this is one of my favorite products. So it's the cuccia in moray balsamic vinegar of modina. It's thirty five to forty dollars a bottle at whole foods which it's expensive. Yes but a little goes a long way. All you need is the finest little drizzle and the reason is so. It's so expensive is because it's really reduced. They're more grapes in this than there is in the average Balsamic vinegar and as you can see. I'm kinda like singing. Around with maple syrup super syrupy. I mean you know it's sticking to the side of the bottle and it's absolutely delicious so this is also one of my favorite gift ideas. If there's somebody living plant shung diet living the plant strong lifestyle eating whole food. Plant based maybe. I don't want to bring them some chocolates. Maybe i don't wanna bring them some wine. I'll bring them really nice bottle of

Oprah
The Bottle vs. Tap Battle: Which Tastes Better?

Gastropod

02:49 min | 1 year ago

The Bottle vs. Tap Battle: Which Tastes Better?

"Are in the ring with tap and bottled and it's time for the first round. Let's start with a question of taste. My name is martin reason. I live in los angeles. And i am a water somali. So many years at gentleman who works in a restaurant and recommends to from wine pairings. I'm doing the same with water. Amazingly this is not satire. This is real mini documentary all about martin the war to somali. Sometimes i'm so proud to be angelino my passion for water against child but a drinker professionally since two thousand this whole water semi business has got to be totally well to keep it clean. I'm going to call it bull honky a water sommelier. This is penn and teller's point exactly that it's hor spooky that said their guests. Were totally fooled by the fancy menu. Even though they were drinking identical glasses of water what do you think about the amazon pressure. Okay now i can take on. this is definitely tasted. It's it's almost too easy to make fun of this. Whole business of different waters tasting different. But also penn and teller isn't necessarily the most trusted source for food news so we figured we should be open minded and scientific and test this whole thing out ourselves. We bought a bunch of different types of bottled waters and we through our own top water into the tasting mix. and then we each deputized partners. Tim and jeff to create a blind taste test for us. Tim down fourteen little glasses. Got a hold of some tap water and then he opened and poured each bottle and one cam here in los angeles. Jeff did the same following the instructions. On tim's spreadsheet we'd picked an american spring water the couple of european mineral waters some bottled process tap water specifically aquafina and then to mix things up. We added one of those bogus alkaline waters and some artesian water. All the way from the south pacific we have an array of glasses and each row of glasses represents different types of bottled water. There is some tap water in there to throw you off and we are hoping to see that you might or might not be able to tell the difference. I have to say. I embarked on this with a lot of confidence in my discriminatory abilities. At least when it comes to beverages nothing None of my previous wine tasting experience is helping me here but let me take a sip.

Angelino Martin Los Angeles Teller Penn TIM Amazon Jeff South Pacific
Why Do We Love Snacks so Much?

Bon Appetit Foodcast

02:22 min | 1 year ago

Why Do We Love Snacks so Much?

"I want to start with a simple question. That might be a sort of philosophical question but i want to know from both of you why we love snacks so much and i don't just mean the three of us i mean pretty much everyone in the entire world. Well my first answer was going to be at. We love snacking because we have too much free time or is it coming from boredom but then that kind of oblique answer but i think maybe people just love a small joy. You know like had love like a free perfume sample. It's coming from the same part of my dna. There's just like a little something a freebie. Yeah it's a little salt thing. It's little sweet something. And i just need those keep me going. Yeah it's like. Snack is entertainment. Which i feel like every candy bar commercial ever is like playing into you know absolutely entertainment. Yes it's a hobby. It's it's definitely a hobby for some of us. And i some of us. It's a career andrea. What why do we love snacking so much i would say it also plays into the psychology of rewarding. I think it's an indulgence. And i think that that plays into not just like the nostalgia of all of us growing up at a time where snacks or like our parents weight of like feeding us when they were both working et cetera. I think it also has to do with that pleasure that we're giving ourselves in the form of a snack yes. I can't tell you how many times i've been like sitting at my desk. And i'm like as soon as i finish editing this piece i can go get a snack. And it's like the dangling carrot. You guys did your parents give you a treat when you were potty training feeling that's when it starts this deep pavlovian stuff like i got candy if i pooped in the potty. That is real. And we'll how we just convert or osu basically at animals okay so andrea tell us a little bit about what snapshot is and. What's your great ambition besides taking over the world of snacking and becoming the like the ultimate snacks year with your predictions. Iaea i think in the beginning. I sort of thought of us space where we can just be like. If this is really offering a meditation. What does that even mean and snapshot is the rebelliousness playfulness to this industry. That sometimes people take too seriously. It's like you know. I get it but like this. Adopt the genyk drink has not really gonna change my life. You know.

Andrea OSU Iaea
Are Aldi Own Brand Goods as Good as the Real Thing?

Hungry Girl: Chew The Right Thing!

02:44 min | 1 year ago

Are Aldi Own Brand Goods as Good as the Real Thing?

"To jump in. We are going to start with some of the hot food so they don't get chilly before we try them. First up we have earth grown vegan meat free chicken less patties. So this is all d.'s. Earth grown brand. Which i believe is an brand yes And that is their answer to like the boca. Fried chicken patty. So it's like a chicken list chicken. Patty and i made mine in the air. Fryer where did you make yours. I just put it in a frying pan nice and it was a frying pan that we bought on prime day. We bought like the pots and pans. Set and part of that sentiment. That you you had her in the episode on amazon and it comes with this little tiny like like tiny teeny tiny pan that you can put little burgers on or make little little eggs. It's the coolest thing we should put that whole set on the food cast page. It's a great so let's do it. I'm just chewing up a storm here. i have to say i pulled the patty apart and it looks like shredded chicken inside like i really really like this and what i like. Best about it. The texture is spot on to me. It tastes like chicken a lot of times when you do a chicken nugget or a chicken patty begin. It tastes like stuffing it just slinging bread but this tastes like chicken. It does and i feel like the outside it's really crispy and like it tastes like fried chicken it doesn't taste For the stats at tastes super. Decadent it season nicely. What are the stats. So each patty which is a nice size. One hundred and forty calories five grams of fat nine grams of protein. Three smart points excellent. I would totally eat. Same mike. Add those to the rotation earth grown. Okay next up. We have another all brand. I don't know who this mama cozy is but like every single thing in all the is made by her mama. Cozy makes tons of pizza. This is a cauliflower crust. Margarita pizza that you find in the freezer section so a lot of pizzas are the fridge. Some of our pizzas are in the freezer. This is a big frozen pizza. It looks thin crusted. I kind of burnt my slice lisa. Look at this adorable. Tiny slice might cut for me. That's so cute a little adorable minds. Burnt mine's not crispy is yours a little bit. Yeah i it's been sitting for a little bit. So they're lost crispiness is like the the non saas part. I think the sauce is good. It's a little sweet i think that i like the thin -ness of the cross and it just tastes like cauliflower. A little like not in a bad way. What i mean is it doesn't just tastes like bread. It tastes like there's actually a nice amount of cauliflower and

Fryer Boca Patty Margarita Pizza Amazon Mike Lisa
What is Intuitive Eating?

Food Issues

01:53 min | 1 year ago

What is Intuitive Eating?

"Eating as something. That's been around since the eighties. And the first the actual term was coined by two dieticians. So evelyn tripoli a lease rash so they are the founders of intuitive eating as a movement and they wrote a book called intuitive eating which is now in its fourth edition but the concept of intuitive. Eating has been around for even before they wrote the book. And i think it started because there had been this surge in dieting in the eighty s and specially we all remember below fat craze which caused us to create a lot of processed foods that were lower in fat. And this obsession with calorie count counting and then this and so it just created what we now call diet culture which is definitely still alive and well in present day but i think one of the coolest things about intuitive eating is coming back to trusting our own bodies because through diet culture through all of these plans and meal plans and calorie counting and macro counting. We started to lose touch with our own bodies and we started to distrust. Our own bodies started to believe that we can't trust our own bodies and sometimes we project that onto our children as well but children actually are born intuitive eaters. They're able to determine when they're hungry when they're satisfied from birth but we train it out of them so that usually by the time that they're five years old they start to lose that ability because repeatedly over and over we tell them you should eat more or you should eat less. Are you should eat this instead of that. And then they also lose touch with their bodies and lose that ability to tune in

Evelyn Tripoli
All About The Negroni

FoodStuff

02:13 min | 1 year ago

All About The Negroni

"The negroni what well The negroni is a cocktail made with gin sweet vermouth and a type of amaro called campari Traditionally you can put other stuff in there But that's the basic basic stuff It is garnished with a slice of orange or a strip of orange peel. The ladder sometimes flamed. It can be served chilled and straight up or over ice. A single large cube is pretty popular. And it it's it's the drink is smooth and bitter sweet and herbal little bit. Spicy or spiced i guess rather But with this brightness underneath and not to get like poetic on y'all like right off the bat but it just it tastes like a like a summer night. I should have a next time. We play dunston dragons. I should have some kind of like poetry off. Oh no you have to describe the negroni. And i shall just from my dungeon masters edition. Oh gosh that would be something. That ben bolan would be amazing at and that i would be like. Give me a few weeks. And i'll come up with an amazing entry. I like all of you are really excellent at coming up with some perhaps less than traditional poetry but poetry now we are a group. It's true that's true. So let's let's let's breakdown all of those ingredients a little bit so So jen is a type of liquor made with a neutral spirit. That's then infused with any number of botanical 's during and or after distillation the primary unnecessary botanical is juniper a which is sort of brighton. Piney tasting ginneries. All have their own complex blends of herbs and spices and imbibers all have their own personal preferences. Some common additions include liquorice or a niece cinnamon. Citrus peel nutmeg. Saffron savory all kinds of barks and bits and

Ben Bolan Brighton
America Has a Drinking Problem

The Experiment

02:08 min | 1 year ago

America Has a Drinking Problem

"Okay so when exactly did american start drinking. Was it at the start of america. Yeah literally so the reason sort of unbelievably or one of the reasons. I should say that. The mayflower landed at plymouth. Rock is because the ship was running low on beer people back then drink beer instead of water or they preferred it to water. Same and the sailors freaked out. And they thought that at the rate that they and pilgrims. We're drinking the beer. They won't have enough beer to get them back to england's so rather than sail on to the mouth of the hudson which had been the plan they pull the shore and kick the pilgrims off and that is why the pilgrims landed at plymouth rock. Of course the truth may have been a little more complicated than what was indicated in their diaries as they complained bitterly that winter about the beer and having been kicked off there were other things going on it was december. The weather was bad. The food was running low but the beer was a big part of the picture. People are dying in there. Like where's the booze yeah right. So william bradford who would go on to be the governor of the plymouth colony for thirty years that winter in his diary couldn't stop talking about the beer dearest diary. It has been another long and thirsty. Day here at the plymouth colony. How i long for the cool sweet feeling of a droplet of beer rolling down my throat part. That's not real. Almost half of the pilgrims were going to die that winter and the is what he was worried about now to be fair people back then. Were very leery of water. There had been problems with water. Purity in england and they thought that beer was safer nonetheless. They really enjoyed their liquor

Plymouth Plymouth Rock America William Bradford England
Talking Upcycling With ReGrained's Daniel Kurzrock

Smart Kitchen Show

02:07 min | 1 year ago

Talking Upcycling With ReGrained's Daniel Kurzrock

"Man. I'm great michael chief. She officer also. Ceo and co founder. You wear on ads over there. So i'm excited. Start today because we're going to talk about up cycling something that you've been pretty intimately involved with for about a decade now and i wanna talk about white kind of where word is and where it's going but i also want to hear a little bit about how you got started. So we're i think the original idea behind regan was you're basically taking spent beer ingredients. Barley hops and making protein bars. Is that right or did. I got the wrong close. Actually the first thing we ever made was bred. Okay yeah so. I was An underage home. Brewer as an undergrad. Start making my own beer because by the ingredients to do it and use about a pound for six pack. Every time we made a batch Equivalent of blake twenty thirty pounds of oatmeal with barley. But it's like saturate Soggy basically like a like meal and putting it into brad to sell the friends to brew for free didn't have the cycling language you know at the at the time that came that came later Then hip problem bread next day. Buy fresh bread anymore A lot of bars is an avid doors person and the started making making bars with it. You know as we were really thinking through what we're actually doing today around ingredients. I'm so glad that that pressed product instead of like throwing this in the compost spin which most responsible people wanna down in there being responsible you when once it further and used it for food. Consumption made those into calories that people consume what. Where'd you get that. He had actually bake bread with like spent grains. Yeah so there's actually a really rich. History of home brewers and also brewpubs Round the world probably more familiar with Around the us of using some portion of their grants from burn. Because it's well documented for many years of this really nutritious material bring has taken a sugar was left is a lot of great protein and

Regan Brewer Michael Brad United States
Bottled Vs. Tap: The Battle to Quench Our Thirst

Gastropod

01:54 min | 1 year ago

Bottled Vs. Tap: The Battle to Quench Our Thirst

"For as long as humans have been around. We've always needed to find sources of drinking water but that challenge is not look the same throughout our history. Peter glick is co-founder of the pacific institute. Which is a nonprofit focused on global water issues. He's also the author of the book bottled and sold the story behind our obsession with bottled water. And peter classifies. The human motor relationship into three different eras the first euro of water. In my way i think about it was really before. Civilization when humans were hunter-gatherers and we simply depended on nature to provide the water that we could find in rivers or lakes and life was miserable and short and brutish anyway and that era lasted literally for hundreds of thousands of years during the evolution of humanity. Frank chapelle as geologist who specializes in the chemistry of groundwater and he wrote a book called wellsprings a natural history of bottled spring waters. Frank says that finding clean water to drink was one of the many things that made our life as early humans so miserable and so brutish water by its very nature is not usually particularly clean is a very good solvent. It'll dissolve just about anything which means it picks up whatever it travels through and intermingled with whatever gets into it good and bad rocks quote unquote organic matter by which i mean. Basically animal poo and so drinking water for a lot of most of human history. A few how to source of clean water. Then you're pretty lucky because it's just not very common and humanity has gathered by these rare clean water sources but sometimes we do have to leave home and so one of the earliest examples of bottled water. We have has been just finding ways to put that water in a container for storage and then transported either for own use or to sell

Peter Glick Pacific Institute Frank Chapelle Peter Frank