Food Talk with Dani Nierenberg (by Food Tank)

By Food TankScience Arts Food Natural Sciences

Food Talk with Dani Nierenberg (by Food Tank) episodes

February 21, 2020 94. Hungry Explores Rene Redzepi's Intoxicating Delight for Innovative Flavors
Jeff Gordinier talks about his experience following Rene Redzepi, chef of Noma, in his new book Hungry: exploring culinary innovation, personal growth, and more.

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20 min
February 19, 2020 93. Young People Are the Future of Innovative Agriculture, Says Musk
Kimbal Musk tells Gabriella Gershenson of the Wall Street Journal about creating opportunities for young people in farming—and disrupting current agricultural practices—with indoor farming.

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21 min
February 14, 2020 92. Regeneratively Grown and Biodiverse Ingredients Should Be For Everyone, Says Erik Oberholtzer
Tender Greens co-founder and CEO Erik Oberholtzer wants chefs to feel guided by regenerative farmers—and source locally and regionally unique ingredients for their kitchens.

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34 min
February 12, 2020 91. Sustainable Wine Starts Irrigation Free At Dry Farm Wines
Todd White wants consumers to know exactly what is in their next bottle of wine—and how Dry Farm Wines is curating wines unlike the industry standard.
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33 min
February 07, 2020 90. Food News Is Changing and Inspiring Action
Lucy Biggers of NowThis News and Amelia Nierenberg of the New York Times join Dani to talk about the challenges of food news—making connections from the food on readers' plates to farmers, politics, climate, and more.

Read our favorite highlights of this episode as you listen HERE.

While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

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22 min
February 05, 2020 89. Creating Sustainable Cold-Brew Brings Tech to Coffee-Producing Communities
Amelia Nierenberg of the New York Times hosts Matt Swenson, Director of Coffee at Chameleon Cold-Brew, to talk about the tech, standards, and youth that are creating an exciting future for sustainable coffee.

Read our favorite highlights of this episode as you listen HERE.

While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

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15 min
February 03, 2020 88. "From Scratch" Wants to Show Everyone The Faces Behind Their Food
David Moscow talks about his adventures sourcing ingredients in his new show "From Scratch"—from slaughtering cows to spear-hunting an octopus.

Read our favorite highlights of this episode as you listen HERE.

While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

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20 min
January 22, 2020 87. Snacking for Well-Being with Mondelēz's Chris McGrath
A new definition of well-being is changing the way Mondelēz approaches snacking, with more humility about their portion sizes, ethical sourcing, and mindfulness says Chris McGrath.

Read our favorite highlights of this episode as you listen HERE.

While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

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24 min
January 20, 2020 86. The Wisdom of Indigenous Foodways
Kathleen Merrigan, Executive Director of the Swette Center for Sustainable Food Systems at Arizona State University, talks about ASU and Food Tank's Summit on the wisdom of indigenous food ways. She highlights the importance of going forward by going back and learning from traditional practices to combat climate change and improve inclusiveness in the food system.

Read our favorite highlights of this episode as you listen HERE.

While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

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31 min
January 17, 2020 85. We Need More Biodiversity in Our Food System
Ann Tutwiler commends the women who use biodiversity as a powerful tool for global nutrition, soil enrichment, water quality, and climate adaptation.

Read our favorite highlights of this episode as you listen HERE.

While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

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31 min