Groundbreaking author, food policy activist, and professor Marion Nestle joins to talk about her latest book, a memoir.

The redoubtable Marion Nestle is the closest I can come to a modern-day Joan of Arc, rallying us for decades against private and public institutional forces as she advocates for good food, sensible nutrition, and responsible public health. Author of fourteen seminal books, and hundreds research papers, Op-Eds, and collaborations...

Long-time farmer, gardener, and educator Melissa Metrick (manager, NYU Urban Farm Lab, and adjunct professor in the Nutrition and Food Studies Department at NYU) joins host Wythe Marschall (research associate, Cornell University) as a co-host to explore different visions for the future of growing food in and around cities. In...

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Jaclyn Rohel. Amy Bentley and Stephanie Borkowsky discuss The Food and COVID-19 NYC Archive, which documents the ongoing changes to New York City's food system during...

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Bob Valgenti, from Gastronomica: The Journal for Food Studies, is in for Coral Lee. A conversation with Krishnendu Ray. Street Food—emphasis on street, that “dwelling place of the collective” and site of liveliness. Sociologist Krishnendu Ray...

Today's guest is Krishnendu Ray, Chair of the Department of Nutrition and Food Studies at NYU. He was a faculty member and the Associate Dean of Liberal Arts at The Culinary Institute of America and is the author of The Migrant’s Table (2004), The Ethnic Restaurateur (2016), and the co-editor...

Producer of what may be the majority of scholarship on chou farci in existence on this planet, Allen Weiss is the author of multiple works (theoretical, gastronomic, and creative), creator of the ""Ingestion"" column in Cabinet, and had served on the scientific committee that proposed to UNESCO ""the French gastronomic...

Well into a highly successful academic, scientific and public policy career, Dr. Marion Nestle led the way to the development and launch of the country’s first comprehensive Food Studies Program. This game-changing accomplishment has spawned numerous programs, studies, scholars, collections, careers, books, and other efforts, forever broadening and deepening the...

Athena Bochanis was a disaffected and disillusioned NYU Law School graduate. She had already done an unpaid internship in Hungary and returned for another visit, Athena had fallen in love withe the country, people, food, drink, and culture and was determined to expose New York and the world to Hungarian...

Surbhi Sahni is a veteran NYC chef and the creative director at Saar Indian Bistro. Surbhi landed her first restaurant job over 20 years ago in an all-female professional kitchen in Delhi before she moved to the US where she juggled graduate work in food studies at New York University...