Meant To Be Eaten

A conversation with Sybil Kapoor. UK food writer Sybil Kapoor’s recently released book, “Sight Smell Touch Taste Sound”, builds on “Taste”, published 16 years ago. In both, she presents cooking as a sensory practice, one that does not require great skill, knowledge, or willingness to follow a recipe...Only a willingness to engage and think critically with all five of our senses. We discuss the concept of “taste”, whether it is truly our own or constructed, and if it is possible to alter.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

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A conversation with Mukta Das.

Following her studies of both Chinese and Indian history at SOAS, Mukta Das’s research interests have continued to exist at this intersection of South and East Asian cuisine and culture. Mukta has been following a group of South Asians who have adopted Cantonese cities and culinary identities– and we’re here to talk about the complexities of “heritage making” as an outsider, in a country whose identity is now split.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

Meant To Be Eaten is powered by Simplecast.

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A conversation with Kristin and Mark Kimball.

Kristin and Mark Kimball are the owners of Essex Farm. Located in Essex, NY, the farm offers members unlimited access to produce, meat, dairy, eggs, and dried goods year-round. We’ll be discussing the realities of running the world’s first full-diet, free-choice CSA, Kristin’s latest memoir, Good Husbandry, and why there exists such a disconnect between producer and consumer... and what we can do to close that gap.
 

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

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Korsha Wilson is a food writer, culinary school grad, and host of Heritage Radio Network’s “A Hungry Society”– a podcast dedicated to creating a more inclusive food world. We’ll be discussing an essay she wrote for Eater earlier this year, "A Critic for All Seasons", in which she explores what would restaurant criticism look like if it represented diners like her.

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Robin Sloan is concerned with the intersection of media and technology. His first novel, Mr. Penumbra’s 24-Hour Bookstore, was a New York Times Best Seller, translated into more than twenty languages. George Saunders called the book “a tour-de-force” and Robin kindly requests that no one say anything else about any of his writing, ever. We discuss his latest novel, Sourdough, which was published in 2017.

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Eater's Director of Editorial Strategy, Sonia Chopra, on Mexican-Punjabi cuisine, code switching, and how food helps preserve the intactness of ourselves.

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Jen Monroe returns to the show to discuss her recent dinner series concerning bees. We discuss a brief history of colony collapse disorder, pollinator health 101, the effects of monoculture farming, why we should care, and if/how we can actually save bees with food and art.

Image courtesy of Ola Ola Studio.

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Elizabeth Minchilli is an ex-art-historian turned lifestyle and travel writer, turned food writer. She is the author of multiple books, including Eating Rome, Italian Rustic, and The Italian Table. We talk about the intersection of architecture and dining, the importance of considering space alongside food.

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What makes good food, good? PhD students at SOAS University of London Francesca Vaghi and Brandi Miller join Coral to discuss why ""good"" food is often contigent on nutritional, economic, political, or moral conditions, and why the distinction changes across cultures and scale.

Francesca is a final year doctoral researcher based at the School of Oriental and African Studies (SOAS) in London, and the Thomas Coram Research Unit. Prior to starting her PhD, she was awarded an MPhil in Medical Anthropology from the University of Oxford in 2015. Her project, ‘Food, policy, and practice in early years education and care: children, parents, and practitioners in a London nursery,’ spans a variety of areas, mainly: medical anthropology, the anthropology of food, childhood studies, gender, and class. Francesca's doctoral research was conducted in an inner-London nursery and children's centre over a 12-month period. As well as investigating the ways in which children create their self and peer identities through food and eating practices, her work explores how children's food policy fits into family intervention policies more broadly, as well as how notions of 'good food' and 'good parenting' (particularly 'mothering') are interlinked.

Brandi Simpson Miller holds an MA in World History from Georgia State University (2015). She is a doctoral researcher at the Department of History at the School of Oriental and African Studies London. Her research interests include the study of the social history of Ghana, particularly the political aspects of global and local food practices from the precolonial period to Ghanaian independence.

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A conversation with John T. Edge. John T’s work examining, documenting, and exploring the diverse food cultures of the American South is oft-referenced, and widely trusted and revered. A Writer, thought leader, and director of the Southern Foodways Alliance, He also makes regular appearances on Iron Chef and NPR’s All Things Considered … the common thread being John’s belief in and pursuit of the cultural narrative that food so uniquely affords.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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