Ellen talks about laminated doughs, their mysterious origins, and how a croissant ends up with so many layers.

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Links mentioned in this episode:
https://www.surlatable.com/classic-croissants/REC-163039.html
https://youtu.be/beOxJm1_tbk

Karen explains this new-fangled idea of intuitive eating and how it might just be a game changer in how you think about your relationship with food.

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Link mentioned in this episode: https://www.intuitiveeating.org/10-principles-of-intuitive-eating/

Michelle takes us on a journey into composting with some tips, tricks, and the occasional story about worms.

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For the final episode of our first season, Chef Ellen takes us into the sparkling world of Michelin stars. From its history as a road trip incentive to its modern day implications, the Michelin guide and its coveted stars matter to chefs around the world. But should the rest of us care?

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It's time to address the elephant in our kitchens - the pandemic. Karen talks us through how the pandemic has impacted our eating habits. Don't worry, not all of it is bad!

To join the conversation, follow us @SHM_podcast on Instagram and Twitter.

These are some of the resources we referred to in this episode:
https://farmdocdaily.illinois.edu/2020/09/food-waste-and-covid-19-impacts-along-the-supply-chain.html
https://www.theguardian.com/environment/2020/jul/01/revealed-covid-19-outbreaks-meat-processing-plants-north-carolina
https://abc11.com/liquor-shortage-alcohol-abc-store-in-nc/10981540/
https://www.washingtonpost.com/business/2021/04/20/usda-extends-universal-free-lunch/
https://nymag.com/intelligencer/2021/08/free-lunch-doesnt-spoil-schoolchildren.html
https://labblog.uofmhealth.org/rounds/study-hospitalizations-for-eating-disorders-spike-among-adolescents-during-covid
https://progressivegrocer.com/how-pandemic-has-affected-eating-habits

In this episode, Professor Michelle thrills us with the latest on urban agriculture. In return, Karen and Ellen ask the questions you're all thinking: Can you grow corn on a roof? Is there such a thing as suburban agriculture? Is urban agriculture a good thing for everyone or just trendy farm-to-table restaurants? Join us to learn all about the urban agriculture revolution.

Join the conversation by following us on Twitter and Instagram @SHM_podcast.

These studies are mentioned in this episode:
https://agupubs.onlinelibrary.wiley.com/doi/full/10.1002/2017EF000536
https://iopscience.iop.org/article/10.1088/1748-9326/ab428f/meta

This week, Professor Michelle is teaching us all a lesson about the carbon footprint of our food. From growing to transporting to throwing away--our food has a massive impact on our environment. We discuss personal habits vs societal change and how carbon labeling could revolutionize how we grocery shop (or not).

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In this episode, we reference this carbon footprint calculator: https://www.bbc.com/news/science-environment-46459714

Our resident dietician, Karen, gets into the gritty, crystallized details of sugar. She dives into the science of what sugar does to our bodies--and why we need it to survive. Leave your sugar shame at the door and learn all about the ingredient we love to hate and hate to love.

To join the conversation, follow us on Twitter and Instagram @SHM_podcast.

To learn more about sugar and its affect on our bodies, check out these resources:
https://www.nature.com/articles/s41386-018-0203-9
https://pubmed.ncbi.nlm.nih.gov/27372453/

In this episode, Chef Ellen leads a conversation about what makes food "perfect." From grocery stores to restaurants to Instagram to your very own kitchen, we look at food before we eat it. So what do we look for? Should we be looking for something else instead? And when does the search for perfection in our food go too far?

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A professor, a dietician, and a pastry chef walk into a bar...

Meet your hosts, Michelle, Karen, and Ellen, and get a taste of what topics will be covered this season!