This week Aarón and Zarela are pleased to be joined by Benito Molina to talk about seafood in Ensenada and beyond. Chef Molina is the owner and chef of multiple restaurants in Ensenada, Baja California including Manzanilla, and he was thrilled to represent his people on MasterChef Latino. Working together...

Fish and seafood are the only kind of commonly consumed animal protein that are still caught in the wild. When we think about plant-based or lab-grown substitutes for animal products, most of the conversation focuses on the environment. For fish, there’s also consideration for the environment impacting the quality of...

Sharing and eating food together is a common way to build connection, but how does one maintain family ties when separated by hundreds of miles? In this episode, Singapore-based anthropologist Indira Arumugam chronicles her family’s migration through a story of salt, sun, and time. In conversation with Gastronomica Editorial Collective...

Becca Millstein is the co-founder and CEO of Fishwife, the super-popular, super-groovy tinned seafood company bringing ethically sourced, premium, and delicious tinned seafood to pantries across the US. On this episode of ITS, Becca tells Ali the story of Fishwife mid-Covid, shares the value of asking a lot of questions...

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...

In the third episode of our mini-series on the state of labor, Harry Rosenblum, host of Feast Yr Ears and Time For Lunch, talks to Fred Mattera. Fred is currently the Executive Director at the Commercial Fisheries Center of Rhode Island, and has been a commercial fisherman for over 4...

Eating with the Ecosystem director Kate Masury joins to talk about encouraging chefs and consumers to appreciate underutilized species of fish, improving the fishing industry for fishermen, and adjusting for the impacts of climate change and ocean acidification. Heritage Radio Network is a listener supported nonprofit podcast network. Support What...

As a former chef, I’ve always enjoyed the process of shopping and picking out my food, meeting the farmers, the growers, and the butchers that are working. So how does this transition to online? Our guests and friends, Jocelyn Guest and Erika Nakamura, have done just that with their company...

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Chef Stephen Phelps of Sarasota’s Indigenous restaurant. They discuss how the pandemic has affected his restaurant and the hospitality industry in Florida, as well as how and why he puts trash fish on his menu. Plus, Steve shares his Julia...

Join us for a conversation with legendary food writer Mark Bittman to discuss his brand new book Animal, Vegetable, Junk, a history of food and humanity. Mark has been a leading voice in global food culture and policy for more than three decades. Born in New York City in 1950...