Kochleffel (From Let's Talk About Food)

If there were royalty in the food world, Michael Jacobson would be a king. Or at least a duke. As the co-founder of the Center for Science in the Public Interest––CSPI––he notched so many wins in protecting consumers that he made advocacy look easy. After more than 40 years at the helm of the CSPI, he is onto his next quest; creating a National Food Museum. We'd be wrong to bet against his success.

Photo courtesy of Michael Jacobson.

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I have to confess to a long-term professional crush on Mike Moss, the intrepid New York Times investigative journalist who blew the lid off big foods’ research-based adeptness at engineering our Bliss Point–– finding the most exquisite balance of Salt, Sugar, Fat that renders us helpless faced with an open bag of Doritos. Or Oreo––or pick your poison. His new book, Hooked, unmasks the rigorous research used to addict us to ultra-processed food. He is such a trove of insight and knowledge that I couldn’t stop listening to him. I think you will feel the same. Let’s have a listen.

Photo courtesy of Dan Sheehan.

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Our eminent panel--Congressman Jim McGovern, Marion Nestle, Michael Jacobson, Dariush Mozaffarian, and Kirsten Tobey felt there's room for optimism that this conference can and will have a lasting impact on our American food system. Listen in and see if you agree.

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It began as a B-School class project. Our guest today is Kirsten Saenz Tobey. Kirsten co-founded Revolution Foods in 2006 while in graduate school at UC Berkeley's Haas School of Business. Both she and her co-founder Kristin Richmond needed a project of a B-School class they were both taking. They bonded – and soared over the idea that school food could be both crave-able and healthy. Their school project became Revolution Foods, a California based B-Corp to build lifelong healthy eaters by making kid-inspired, chef-crafted food accessible to all. 

From its start in Oakland, California, Revolution Foods has gained national recognition for its innovative approach to school food. Revolution Foods, now over $100 million in revenue, serves over 1 million healthy, affordable meals per week and is the leading school food provider in California. Let’s hear from Kirsten!

Photo courtesy of Kirsten Tobey.

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When an icon and role model in food policy and food studies writes a memoir, after writing more than a dozen policy-heavy books --you might expect it to be serious. Even a little preachy. But you’d be wrong here. Marion Nestle’s telling of her life story is juicy and delicious. Eminently readable. In addition to her own journey, it is a surprisingly candid reflection about the difficulties of a serious and professional woman in academia coming of age in the 50’s and 60’s. Married at 19? Really Marion? She’s quite a woman and it is quite a tale. Let’s hear from Marion Nestle about her memoir – Slow Cooked.

Photo Courtesy of Marion Nestle.

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Journalist and essayist Alice Feiring was proclaimed “the queen of natural wines” by the Financial Times. Feiring is a recipient of a coveted James Beard Award for wine journalism, among many other accolades. She has written for newspapers and magazines including The New York Times, New York magazine, Time, AFAR, World of Fine Wine, and the beloved winezine, Noble Rot. Her previous books include Natural Wine for the People; Dirty Guide to Wine; For the Love of Wine; Naked Wine: Letting Grapes Do What Comes Naturally; and her controversial 2008 debut, The Battle for Wine & Love or How I Saved the World from Parkerization. Alice lives in New York and publishes the authoritative natural wine newsletter, The Feiring Line. Visit her online at TheFeiringLine.com.

Photo Courtesy of Alice Feiring.

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Dr. David Eisenberg is a visionary. Son and grandson of a baker, he breathed life into an international movement of Teaching Kitchens, hands-on kitchens where doctors and other health professionals could learn about why food matters. On the eve of a major conference of The Teaching Kitchen Collaborative, he talks to us about food, about his experience as the first US medical student in China, and about why he never wavered from his lifelong twin passions for bringing food and health into the medical mainstream.

Photo Courtesy of David Eisenberg.

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These are the best kind of stories. Youth. Passion! Barbecue! Darren and Charlene Young moved to St. Louis from LA -- and Darren discovered a hidden passion for real, authentic barbecue. Charlene suddenly noticed that she missed the Filipino barbecue fests of her LA family and world, and so with an abundance of energy, and desire to make friends with new neighbors, they began hosting backyard Filipino barbecues. They were very popular! It morphed from backyard, to catering and on to sold-out pop-ups. Now, The Fattened Caf is a full-fledged company with its BBQ sauces and longganisa on sale online and at 67 groceries throughout the midwest. Who even knew that Filipino BBQ was a "thing"?

Photo Courtesy of The Fattened Caf.

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Our guest today, author Anastacia Marx DeSalcedo, has a wonderfully curious mind. Her first book, The Combat-Ready Kitchen, explored the legacy and influence of military research on the foods we eat. (Who knew those bags of precut lettuce came from the Army?)  Her new book, Eat Like a Pig, Run Like a Horse is just out. It’s a smart and slightly jarring argument that will shake up your preconceptions about nutrition, health – and yes, the benefits of exercise. Tough love for couch potatoes coming up!

Photo Courtesy of  Anastacia Marx DeSalcedo.

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Matthew Martin is a remarkable man. A Lutheran minister who spent much of college homeless, he's managed to mobilize thousands of volunteers who come in to work on an "assembly line" in a local church to package meals that have fed over 39 million people over the past few years. This spring, over a million of the meals went to Ukraine.

Photo Courtesy of  Matthew Martin.

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