By Ian Werkheiser
5
1212 ratings
The podcast currently has 30 episodes available.
This is Part 2 of an interview with Josh Milburn about his new book Just Fodder: The Ethics of Feeding Animals. In this part of our conversation, we talk about our responsibilities toward and for wild animals that come under our care, such as in zoos or when we rescue wild predators.
Show Notes:
This is Part 1 of an interview with Josh Milburn about his new book Just Fodder: The Ethics of Feeding Animals. In this part of our conversation, we talk about his inspiration for the book, and focus on ethical issues with what we feed the cats, dogs, and birds that live with us.
Show Notes:
We spoke with Zane McNeill about his new book Vegan Entanglements: Dismantling Racial and Carceral Capitalism and what “carceral veganism” and “anti-carceral veganism” means and looks like. We also discuss his other new book, Y’all Means All: The Emerging Voices Queering Appalachia.
Show Notes:
We spoke with Amy Hay about about her new book The Defoliation of America: Agent Orange Chemicals, Citizens, and Protests. In it, she examines protests over the use of the phenoxy herbicide for agriculture and other purposes by different groups of citizens (scientists, religious groups, Vietnam veterans, and environmental/health activists) in post-1945 America.
Show Notes:
"94121 Jambalaya Serves 4 or more from Roger Ebert’s The Pot and How to Use It: The mystery and romance of the rice cooker (Kansas City, KS: Andrews McMeel Publishing, LLC, 2010), 84.
Ingredients:
½ onion, chopped
Olive oil
3 cups rice
½ cup white wine
3 cups salted water or vegetable broth
1 – 14 ounce sausage, cut into rounds
Bok choy
1 to 2 cups chicken
Add as desired: Worcestershire sauce, Piment d’Espelette, red pepper flakes, or anything New Orleans-y such as shrimp or bell pepper.
Method:
1. Sauté the onion in olive oil in the Pot
2. Add the rice and mix in unit until coated and moist
3. Throw in some white wine if your wife isn’t looking
4. Add the water or stock to the 3-cup line
5. Brown 1 sausage, chopped into rounds
6. After 10 minutes add the bok choy, sausage, and the cooked chicken
7. The cooker should flip off after 15 minutes or so. Toss the ingredients and let sit another 10 to 15 minutes. Serve."
We spoke with Robert Skipper about the social construction of obesity and some justice issues associated with that social construction, its roots in ancient philosophy, and obesity as a public health crisis. We also discuss the way he teaches philosophy of food to students, food as an aesthetic object, and more! It was a fascinating, wide-ranging conversation that I think you’ll really like.
Show Notes:
1.5 oz Laird's Applejack
Combine ingredients in a shaker with ice and, well, shake. Strain into a coupe. Garnish with apple.
There are some good flavors of apple, honey (from the Benedictine) and cinnamon (from the bitters).
The Armchair
1.5 oz Old Overholt Rye
Combine ingredients in an ice-filled mixing glass. Stir for 30 seconds or until arctic. Strain into coupe. No garnish needed.
We spoke with Julia Gibson about being a philosopher living on a multi-generational farm co-owned by their extended family since 1795. As you might imagine, a lot of issues come up in a situation like that! We talk about how decisions are made for the farm, their current attempts to get a conservation easement to protect the farm into the future as the surrounding countryside gets developed, issues of justice involved with owning a farm on land that was originally stolen from indigenous people, and (in a connection to the last two episodes) her work as a vegan living on a farm with livestock and hunting, to think through animal rights, animal welfare, and how to talk about these things with her family. It's a great conversation; check it out!
Show Notes:
We spoke with Tovar Cerulli about his journey from someone who unreflexively ate what he grew up eating, to a vegan, to someone who tries to mindfully eat animal products and even hunts and fishes. We also discuss justifications versus reasons, the importance of knowing how things we use and depend on come to us, the importance of mindfulness, and how groups (like hunters and vegans) react to perceived marginalization. Also there's the first wild game recipe in the history of the podcast! Check it out in the show notes.
Show Notes:
"We'll be talking, at least in part, about hunting, so I have to share a venison recipe. I considered sharing a recipe for Venison Steak Diane, both because it's a favorite and because—whatever the actual origins of the dish and name—"Diane" always makes me think of Diana or Artemis, the goddess of the hunt.
Instead, I landed on a simpler recipe that I put a small twist on. One winter day a year or two ago, I was assembling a cottage pie and decided it needed a little spicing up, so I swapped out a few of the seasonings for some curry powder. That moment of inspiration transformed a somewhat bland dish into something extraordinarily savory. It turns out that many similar recipes already exist but I'm grateful to have stumbled onto it myself.
I make this with venison, of course, but I'm sure wonderful vegetarian or vegan versions could also be created.
Curried Venison Cottage Pie
1 lb. ground venison
3 medium potatoes, cubed
4 T. butter
In a pot or skillet, heat a couple of tablespoons of olive oil over medium heat. Brown the ground venison and set aside. Add a bit more oil to the pot, plus the onion, salt, and curry powder, and saute for several minutes, stirring regularly, until the onion turns translucent. Add the browned venison back to the pot, mix thoroughly, then add the stock and simmer until the liquid is nearly gone.
While the curried venison is simmering, boil and drain the potatoes, then mash with one tablespoon of butter and the milk. In another pot or skillet, melt two tablespoons of butter and saute the carrots, celery, and mushrooms, adding the peas at the end.
Pour the curried venison into a casserole dish. Layer on the vegetables. Then spread the mashed potatoes over the top, dot with the remaining butter, and sprinkle with paprika. Bake at 375F for 30 minutes or until lightly browned.
Enjoy! Perfect for a cold winter evening."
We spoke with Danny Shahar about the arguments in his new book, Why it's OK to Eat Meat. As a vegan myself, I thought his arguments were quite thought-provoking, and surprisingly sympathetic to the concerns of vegans and vegetarians given the title. We also talk about the coordination problem and individual action in activism, why people sometimes agree with multiple positions that contradict each other, how to improve your red beans and rice game, and more. Check it out!
Show Notes:
We spoke with Galina Kallio about regenerative agriculture, relationships of humans to the soil, and alternative forms of organizing self-reliant food economies
Show Notes:
Cabbage (preferably white but you can vary with other colours & varieties)
Carrots
Garlic
Onions
Chili (if you like, not necessary)
Cut everything in thin slices, and carrots you can grate. Use your favourite oil (olive, rapeseed) and fry (lightly) chili & garlic in the pan, add onions. When onions have softened and gained a bit of colour add cabbage and stir & fry, after the cabbage has softened a bit add carrots. If the ingredients are dry you can add some water or broth (e.g. nettle broth!). Add salt and pepper. Stir until ingredients almost resemble 'stew' – they must be soft but not too soft! If you want to make this a bit more filling, you can use e.g. beans, tofu, or mushrooms. This can be used as a meal on its own or as a side dish."
We spoke with Clement Loo about food justice and food security, including food insecurity among college students, and how academics can be engaged with communities. We also talked about his podcast, Just Sustainability.
Show Notes:
The podcast currently has 30 episodes available.