Hawa Hassan is the founder and CEO of Basbaas Sauce, a line of condiments inspired by her country of origin, Somalia. Born in the capital city of Mogadishu, Hawa came to the U.S. as a refugee at the age of 7. After a successful career as a model, Hawa started...

Max Falkowitz grew up, and still lives in Queens. He is a "Food nerd for hire" and writes about food and flavors and is the editor of Caravan by Snuk Foods, a new online magazine about flavors and ingredients from all over the world. Snuk Foods is a global bazaar...

This week, we're talking Amazon's $1 trillion valuation in spite of stiffing Dave and Nastassia on their Searzall costs, the claim that L.A. has better ethnic food than New York, the FDA advisory to avoid food products treated with liquid nitrogen at the point of sale, coconut oil, Applejack, and...

Jen Monroe is the founder of Bad Taste, a Brooklyn-based project committed to exploring new ways of thinking about food and consumption. Instagram has transformed eating into an aesthetic activity. Does ‘gramming your runny egg yolk have larger repercussions than you think? We discuss the inherently political message of food...

Pietro Quaglia owns Pietro Nolita, an all pink (some would call it "Millennial Pink") restaurant in NYC. His aesthetic has drawn fans and social media influencers from all over the world to Elizabeth Street to snap pics and model for selfies over bowls of al dente pasta. But Pietro, who...

Chef Rob Newton was born and raised in Arkansas before joining the army, kicking college to the curb for culinary school and then starting a flurry of successful restaurants in New York City. We talk about what inspired him to pick up Vietnamese cooking, certain chef stereotypes and the evolution...

Has the first mainstream wave of cultural appropriation activism achieved its goals? Andrea Wien talks to Soleil Ho, writer, chef and co-host of the podcast Racist Sandwich, and Kimberly Chou, co-director of Food Book Fair and co-host of the HRN show Recommended Reading with Food Book Fair, about where we're...

Author Sarah Lohman joins us today to talk about how 8 flavors--from black pepper to sriracha -- have shaped and defined America’s culinary history. Meant to Be Eaten is powered by Simplecast

On this episode of Meant To Be Eaten, Fred Opie, professor of foodways and history at Babson College and author of the book Hogs and Hominy joins Adedoyin Teriba, a professor of architectural history at Pratt, to discuss soul food and the spread of African-American culture and food across the...

Who and what define authenticity? Can shopping in the “ethnic” aisle ever become more than “ethnic tourism?" Is cultural appropriation a real issue in the culinary world? These are the types of questions we’re looking to answer on Meant to Be Eaten...because what if those Korean tacos...are just really tasty...