For the past two years, the news has been stark and at times, downright terrifying. War, disease, supply shortages – but these matters do not exist in a vacuum. These global concerns have trickle-down effects on industries across the board, including the food world. From food recalls to fast food...

If artisanal wheat varieties and milling grain make you hot around the collar, this episode is for you!

In some ways, Illinois farmers have it good. Much of the state boasts rich, dark soil that helps rank its production of corn and soybeans among the highest in the nation. Because the Prairie State is receiving frequent and more intense rainfall, it is increasingly important that farmers adopt conservation...

If you are wondering why a conflict so far away is going to hit so close to home, listen up here to Tom Philpott of Mother Jones. He explains how we are all connected when it comes to food security. Regionalizing our food system makes more sense than ever. Heritage...

Meat and Three reports on on the ground relief efforts, mounting concern about international food shortages, and beyond.

When the U.S. outlawed alcohol during Prohibition, Kentucky farmers stopped growing rye, a key ingredient in one of Kentucky’s most iconic products—bourbon. As agricultural research compelled farmers to explore the benefits of cover crops, American Farmland Trust (AFT) detected an opportunity to revive rye. AFT launched the Kentucky Commercial Rye...

Matt Lee grew up in Charleston, South Carolina. When he and his brother Ted left to attend colleges in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves...

On today's show Aarón and Zarela are joined by Cristina Potters to talk about pasta in Mexican cooking. Cristina has lived in Mexico for over 40 years, and shares her knowledge of Mexican home cooking through her work as an author and tour guide. Together they cover food history, Aaron...

By: Ryder Bell At the heart of every cuisine is a complaisant grain. The bed of jasmine rice under Massaman curry, the milled spelt flour in your favorite sourdough, the velvety oat porridge topped with candied peaches - grains happily act as vessels for your favorite flavors, tending to defer...

Are we really inventing better new technologies in food production or is the best tech retro innovation? On this episode of Tech Bites (@techbiteshrn), host Jennifer Leuzzi (@mmesnack) talks with in-studio guest Apollonia Poilâne, the third generation baker from the world-renowned Poilâne bakery in Paris. Her grandfather Pierre opened the...