Oct 31, 2023
In 2023, we’re facing increased food prices, tech-heavy innovations around lab grown foods for climate change, and heavily industrialized and packaged foods. Amidst that, though, there’s still interest in the world of fermented foods and returning to working with microbes to create a multitude of communities.
My...
Oct 24, 2023
With increasingly wearable and seamless tech experiences, there is a growing ability for us to monitor almost every phase of our day: what we eat, how much we eat, how we exercise, and how it all aligns with our bodies in a personalized level. These all can come together to create a perspective of what health...
Oct 17, 2023
Food on popular television shows can be a storytelling mechanism, particularly in terms of building a sense of place and history. While the television show can tell a specific story, there can be a whole world to explore extending beyond this, which is rife for creative exploration for cookbook writers and...
Oct 10, 2023
When we think about “authentic” food experiences – what are we really explicitly looking for? Oftentimes the idea of authenticity can be exoticized to represent a particular type of ethnic cuisine at a specific time – or someone’s version of it. But in a diasporic world, there are ways to create a menu and...
Oct 3, 2023
We're going to try launching season 8... again. In this solo episode, I go into more detail about a burnout I experienced last year, how I got in my head about "failing" as a podcaster, and honouring my late brother through my creative work. I only almost cried once in it.
Links:
Website: