Delicious Revolution is a show about food, culture, and place. We talk with people whose expertise in food comes from working with food as farmers, fishers, artists, cooks, activists, scholars, journalists, and more. They spend a large portion of their life thinking about food- what it means, how to make it, how to change the food system, how it ties together societies. We will bring you in-depth conversations with some of the brilliant people that inspire the ways we think about food. Find us online at deliciousrevolutionshow.com Chelsea Wills and Devon Sampson produce Delicious Revolution. Hosted on Acast. See acast.com/privacy for more information.
http://delicousrevolutionshow.com
Eine durchschnittliche Folge dieses Podcasts dauert 46m.
Bisher sind 64 Folge(n) erschienen.
Dieser Podcast erscheint alle 11 Tage.
Gesamtlänge aller Episoden: 1 day 20 hours 36 minutes
#27 Michaela Leslie-Rule on bridging the generational gap in food knowledge
Michaela Leslie-Rule is a digital media producer,…
#26 Sita Bhaumik on the People’s Kitchen Collective, decolonizing foods and remedies
Sita Kuratomi Bhaumik is an artist, writer, and e…
#25 Anna Lappé on connections between food systems and climate change, and the growing food movement
Anna Lappé is a bestselling author and widely res…
#24 Saru Jayaraman on the struggle for pay and working conditions in restaurants
Saru Jayaraman is the Co-Founder and Co-Director …
#23 Hillary Sardiñas on the incredible diversity of native pollinators
Hillary Sardiñas is a pollination ecologist and n…
#22 Simran Sethi on the biodiversity behind the flavors we love, democratizing taste
Simran Sethi is a journalist and educator focused…
#21 Heidi Herrmann on the multiple livelihoods of a farmer, harvesting seaweed
Heidi Herrmann started Strong Arm Farm in 2009, o…
#20 Jonah Raskin on the oyster wars, and creativity in response to the California drought
Jonah Raskin is a writer - a poet and journalist …
#19 Emma Rosenbush on the changing labor politics in fine dining
Emma Rosenbush is the general manager at Cala in …
#18 David Asher on raw milk and how diversity makes cheese and food systems resilient
David Asher is an organic farmer, farmstead chees…