In this episode, we travel to Kansas City and St. Louis to learn about the impact of urban farming in the Midwest. We speak with Semra Fetahovic, a Program Manager at Cultivate KC, who helps train newly settled refugees to grow their own food…refugees like Ca Saw, a native of...

Founder of RAW WINE, Isabelle Legeron MW, joins us to celebrate the relaunching of her traveling natural wine festival. She shares with us the excitement of the producers being able to serve patrons, how she has dedicated her life to educating people about natural wine and what she is drinking...

What can food imaginaries of the past reveal about pathways towards food justice? In this episode, Gastronomica Editorial Collective member Bob Valgenti talks with sociologist Endia Louise Hayes about her newest article, featured in Gastronomica’s Summer 2022 issue. Drawing together political histories, lived experience, and collaborative discourses for future possibilities...

Technology is simply the application of scientific knowledge for practical purposes. We typically think of a “tech stack” as a set of digital technologies stacked together to build an application or run a business. Silvopasture regenerative farming use multiple farming styles that integrate together to create one well-balanced eco-system. On...

On today’s episode, I'm joined by Steven Satterfield, the executive chef and co-owner of Miller Union, a celebrated ingredient-driven restaurant located in Atlanta's West Side neighborhood. The restaurant, which opened in 2009, has become an institution and has been recognized as a top restaurant in America by Eater, Bon Appetit...

In this episode, we highlight an academic institution that integrates hands-on learning as a way to teach different facets of the food industry. Kiley Hutchenson is the Director of Retail Operations at the College of the Ozarks in Missouri, where students sell what they make in the kitchen. Join us...

Maccheroni, penne, orecchiett, lā miàn…we can’t get enough noodles! On this episode of Time For Lunch Hannah and Harry dive into a big bowl of spaghetti. You’ll hear from Scott Ketchum of Sfoglini about the wonderful world of Italian pasta and fellow food podcaster Dan Pashman from The Sporkful tells...

Christine's guest for this episode likely needs no introduction - Andrew Zimmern is An Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and teacher. Andrew's main focus for his time at SXSW was combating climate change, so they discuss changes individuals could make, as well as regulatory fixes...

Stories from food historians spanning centuries and continents.

Meet the Forbes 30 Under 30 Food Drink class of 2022. The annual list identifies and applauds young innovators and entrepreneurs who are redefining the way we eat, drink and think about food. On this episode of Tech Bites, host Jennifer Leuzzi talks with Forbes Under 30 editors Chloe...