Episode

How Has a Year of Remote Learning Affected Childhood Nutrition?

Covid-19 put school lunch in flux, as cafeteria trays were reconceptualized as brown bags and meal boxes. USDA waivers freed school cafeterias from former limitations about who they can f...

Episode

What's For Dinner? Suzy Karadsheh, of The Mediterranean Dish Joins Julie To Talk All Things Eating The Mediterranean Way

Listen in as Julie virtually sits down to dinner with Suzy from The Mediterranean Dish to talk about how to get a healthy, seasonal dinner on the table and stock a pantry with

Episode

Shaun Chavis

Shaun Chavis is a cookbook editor and the CEO of LVNGbook - a customizable cookbook to help people feel more confident about making healthy lifestyle changes, especially people with chron...

Episode

Matriark Foods

The US is a global leader of food waste, generating about 40 MILLION tons annually, which represents between 30 - 40% of the food supply. Within this waste stream are 10 million tons of p...

Episode

Back to School with YScooks

Will kids eat healthier if it’s a game? Can another digital platform be successful at teaching kids about good food?

Episode

A View From Inside the Barn

What do American Humane Certified standards look like in action at an actual broiler farm?

Episode

Sarah Palki of Whole Foods and Lentine Alexis of Cured Denver at Slow Food Nations 2019

Two women who know the ins-and-outs of the Colorado food scene sat down with Hannah Fordin to talk about their participation in Slow Food Nations.

Episode

Leaves and Fishes: Urban Aquaponics with Oko Farms

Aquaponics is a system that pairs produce growing with raising fish. At Oko Farms in Bushwick, Brooklyn, Yemi Amu operates the largest outdoor aquaponics farm in New York City.

Episode

Rachel Laudan on culinary Luddism and the inaccessbility of slow food

The Los Angeles Times wrote: “It seems like every time you hear someone mention processed food, it’s accompanied with the words ‘bad’ or ‘unhealthy,’ plus a shaking finger.