Meant To Be Eaten

A Conversation with Jennifer LeMesurier.

Professor of Writing and Rhetoric at Colgate University, Jennifer LeMesurier is interested in how terminology gets weighted down with a number of assumptions. We unpack the idea of 'authenticity' (cultural, biological, environmental), and discuss how some of the mainstream rhetoric that is currently circulating impacts how people view and consume food.

Meant to be Eaten is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A conversation with Meredith Leigh.

Currently based in Asheville, NC Meredith Leigh is a farmer, butcher, chef, educator, and author of two books: The Ethical Meat Handbook and Pure Charcuterie -- all in search of realistic solutions for sustainable, ethical, good and REAL food.

Meant To Be Eaten powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A Conversation with Kimberly Chou and Kimberly Jenkins.

Fashion historian and lecturer/professor at Pratt Institute and the New School, Kimberly Jenkins discusses the intersection of fashion and race throughout history. Writer, co-founder of Food Book Fair, and fellow HRN host Kimberly Chou discusses how we similarly use food in de/constructing identity.

Powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A conversation with Melina Shannon-DiPietro and Chris Ying.

MAD, the danish word for “food” – is a nonprofit dedicated to bringing together a global cooking community. The first book of their Dispatches book series, You and I Eat the Same, is devoted to inspiring, educating, and creating sustainable, lasting change in how the world eats.

Meant to be Eaten is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Suzy Spence – Artist and Curator and the creator of The Online Archive for Womanhouse – and Irina Milahache, Author and Professor of Museum Studies at the University of Toronto, join Coral in an interdisciplinary discussion of the woman's role in writing culinary history.

Powered by Simplecast

[1]http://www.womanhouse.net/

[2]https://www.suzyspence.com/

[3]https://ischool.utoronto.ca/profile/irina-mihalache/

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Los Angeles Times wrote: “It seems like every time you hear someone mention processed food, it’s accompanied with the words ‘bad’ or ‘unhealthy,’ plus a shaking finger. Unless you’re author Rachel Laudan.” As a historian, Rachel has concluded that never have such a large proportion of humans enjoyed such healthful and tasty food, a case she makes in A Plea for Culinary Modernism: Why We Should Love Fast, New, Processed Food (2001). Her most recent book, Cuisine and Empire: Cooking in World History won the 2014 IACP Best Book in Culinary History award. Rachel Laudan is currently a Senior Research Fellow at University of Texas Austin, and is working on a new book about the use of the grind-stone.

Powered by Simplecast

https://simplecast.com/podcasts

[1]https://www.rachellaudan.com/

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Natalie Doonan is a multimedia and performance artist, writer, and educator with a PhD in humanities (specializing in sensory studies, cultural geography and performance studies) Natalie’s work focuses on the connections between taste and place -- something we discuss on this show. A lot. We discuss her essay, Wild Cuisine and Canadianness: Creeping Rootstalks and Subterranean Struggle, which can be found in the most recent issue of Gastronomica. (n.b. her email signature ends with a quote from Jody Emel and Jennifer Wolch: "Our political project is the creation of many forms of shared space.")

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sarah Fouts wears many hats; a writer and professor; she’s taught at Tulane and is now at the University of Maryland, Baltimore. Interested in the way food acts as an entry point to issues like labor and migration, she’s written prolifically on the contemporary Latinx food landscape in New Orleans: from simultaneously overly and underly policed loncheras, to the drag and transgender community. Her work can be found in Gastronomica, on the Gravy Podcast, and at her website: sarahfouts.com (or @sbfouts).

Meant to Be Eaten is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today’s episode will be the first of a two-part series, exploring the politics and current state and culture of “professional" urban foraging. Mallory O'Donnell works for a landscaping company by day, while (like many other "professional" urban foragers) documenting various foraging and harvesting projects utilizing local weeds, fruits, and plants by night. Why this popular desire to “return to our roots” in understanding where our food comes from? How are present and aspiring-“pro foragers” working to make this an economically viable and environmentally sustainable (and respectful) business? And lastly, but most importantly – if our lands are being over-run with so-called "invasive" weeds, can food, truly, be free for all?

Meant to Be Eaten is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Suzanne Cope, PhD is an educator, narrative journalist, and scholar. She's written on food near and far: from small-batch cheesemakers in Northern California to cooking schools in Marrakech, on the popularity of sauerkraut in Cuba, the feminist history of food journalism, and to the ever-changing streets of Bed-Stuy. How did/do we define American culture, if not by constituent parts? How did immigrants and early-wave feminists interpret American cuisine differently than “Americans” do today? And why, now a push for gastro-nationalism? Cope is currently working on a book about the back door restaurants of the civil rights movement and how the government worked to stop them; she also teaches writing at NYU.

Meant to be Eaten is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.