Food in the Hood

Dive into our latest episode where we uncover the incredible transformation of lobsters. Once so plentiful they were fed to prisoners and used as fertilizer, these crustaceans have risen to become a symbol of luxury. Discover how canning, railroads, and culinary creativity turned the humble lobster into a gourmet sensation. We’ll also explore the fascinating challenges of lobster farming. Don’t miss this mouthwatering tale of evolution from sea to plate! Tune in now for a tasty adventure! 🎙️🦞 #LobsterTales #FoodHistory #Podcast

Amanda and Ben are back with another episode of Food in the Hood! It took 4.5 years for the hosts to get to the topic of nutrition as impacted by processed foods. The hosts discussed how processed foods are engineered to promote consumption, the long-term effects of alternative food ingredients, and the health sacrifice for protecting environment.

The news about consuming microplastics https://edition.cnn.com/2022/10/31/us/microplastic-credit-card-per-week/index.html

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Amanda and Ben returned back on air to discuss once again, food packaging! The hosts shared pictures of their groceries and talked about the packages that came with them. The episode then drifted into a discussion about personalization and its impact on food packaging and consumer good innovations. Give it a listen to find out more about the details.

Picture of the groceries

Check out previous episodes: https://anchor.fm/food-in-the-hood

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Amanda and Ben came back on air to discuss food packages. Amanda proposed the triangle rule of food packaging to connect cost, environmental impact, and convenience. The hosts then came up with a food packaging challenge, of which they will follow up in the next episode.

Read about WUR's coffee cup story: https://www.wur.nl/en/about-wur/our-values/sustainable-business-operations/from-coffee-cup..-to-toilet-paper.htm

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Amanda and Ben dedicate the last episode of 2022 to beverages! Amanda shared the beverage trends of ready-to-drink cocktails and her recent conference experience at BevNet Live. The host then turned to ChatGPT and asked the AI to formulate some drinks.

https://www.bevnet.com/

Gamer drinks: https://www.youtube.com/watch?v=wzkl-KfKxwU&ab_channel=ShortCircuit

Check out previous episodes: https://anchor.fm/food-in-the-hood

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Amanda and Ben return on air to discuss food price increases around the world. The hosts shared their experiences of food inflations in the US and the Netherlands. They also talked about the in-house brands from grocery stores, eating habit changes due to food inflation, and the Napa cabbage index! 

Check out previous episodes: https://anchor.fm/food-in-the-hood

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In this episode, Amanda and Ben talked about mushrooms from many aspects. They discussed the role of fungi in nature, mushroom in meat analogues, mushroom as adaptogens, and their favorite mushroom dishes! 

Fantastic Fungi: https://fantasticfungi.com/

The CRISPR mushroom: https://www.nifa.usda.gov/crispr-mushrooms-coming-soon

Fried enoki: https://www.oetker.com.my/my-en/our-recipes/r/crispy-fried-enoki

香菇脚 (mushroom leg): https://www.douguo.com/cookbook/1485910.html

Check out previous episodes: https://anchor.fm/food-in-the-hood

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Amanda and Ben celebrated the 50th episode milestone! Amanda gave a big update of her career, and the hosts chatted about Amanda's recent tradeshow experience at the IFT Expo. They also discussed the different types of food tradeshows and conferences in the industry. 

The Fancy Food Show: https://www.specialtyfood.com/shows-events/winter-fancy-food-show/

The Anuga Food Fair: https://www.anuga.com/

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Here is the second half of the interview that we featured Abbey the food scientist on FIH! In this episode, Abbey and the hosts discussed differences of post-graduate studying experiences in the Netherlands and the US. They also shared stories and tips about doing research as food science graduate students. 

Abbey's YouTube channel:

https://www.youtube.com/c/AbbeytheFoodScientist

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Amanda and Ben interviewed Abbey the food scientist on the show! Abbey has a food science PhD degree and is an expert on ice cream microstructure. She also runs the "Abbey the food scientist" YouTube channel, which creates informative and educational videos about "food science for everyone". Abbey and the hosts discussed her journey as a YouTuber and how Abbey communicated food science to her everyday viewers. Abbey also shared details about her ice cream preferences, the fascinating Oreo soggy theory, and her recent episode about food crimes. 

Abbey's videos: 

Food Crimes Part 1: Cakes, Milk and Spices

Why don't Oreos get soggy when dunked in chocolate milk?

Check out previous episodes: https://anchor.fm/food-in-the-hood

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