Plant-based eating is often advertised to individuals as a form of direct climate action. in episode 3, Rose and Kamea have a conversation about their own experience with plant-based diets, the misogynistic aftertaste of the meat industry, and their own relationship to climate change anxiety. 

You can find more information about your hosts on our podcast website. Connect with us on Instagram @culinaryherbalisim and @tastysaltyreal.

*This show contains strong language. Listener discretion is advised*

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The Meatrix was the internet spoof that initiated curiosity and introduced Kamea to the concept of factory farming. Food Inc, released in 2009 had a profound impact on both hosts as young adults. For a more recent documentary that introduces the concept of factory farming and sustainability checkout Cowspiracy. For a Wikipedia rabbit hole, see this page on Concentrated Animal Feeding Operation.

For this topic, we have a few articles that may be of interest to our listeners. The first is a post on Medium written by an activist collective. Here they give a breakdown of how speciesism and the patriarchy is harmful to folks that identify as male. The second article offers an overview of Carol J Adam's first book, The Sexual Politics of Meat. For more on Carol’s work visit her site or follow her on Instagram. 

For real examples of women being objectified in meat advertisements see this article.

This Friends clip is mentioned in the episode. Little did Joey know women have been using bread to catch boys for decades.  

For an in-depth look at the IPCC report, visit their website or interactive atlas. For those of our listeners that would prefer to skim some key takeaway points, see this New York Times article. 

You can find more information about Sara Jaquette Ray and her book here. Also recommended is a reflective piece written by the author: Climate Anxiety Is an Overwhelmingly White Phenomenon

For more information about how food waste and how we get to methane check out this informative blog post. 

We can’t clearly define comfort food but we know it when we taste it. If these foods bring us feelings of joy, attachment, and safety, why do we feel shameful when we consume them?

In this week’s conversation, Rose reveals how she believes it is all linked to the patriarchy and Kamea shares her personal experiences with food shame and comfort foods during the pandemic. Do you have a comfort food story? Send us an Instagram voice memo, or an email at Thyme to Chat at Gmail.

You can find more information about your hosts on our podcast website. Connect with us on Instagram @culinaryherbalisim and @tastysaltyreal.

*This show contains strong language. Listener discretion is advised*

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Published in the International Journal of Gastronomy and Food Science, Charles Spence offers a literature review on comfort food and its connection to emotional eating. Spence works at Oxford University in the Experimental Phycology department. This resource is a dense academic read and is best enjoyed on a full screen with a cup of tea in hand. 

This topic is on the docket as a subject for aThyme to Chat episode. For now, please enjoy this article from MS Magazine as an appetizer to the topic. 

We goop on Goop in today’s episode. However, this article on childhood attachment and our relationship to food is intriguing. Just do us a favor and don’t purchase a crystal vagina egg after reading. Yes, they really sell them alongside "smells like my vagina" votives. Yay yoni owner empowerment? 

Intrigued by Pozole? Mely Martinez, author of Mexico in my Kitchen, has a fantastic recipe. When Kamea made this soup for her neighbor, she made chicken stock separately in an Instapot using chicken feet, bay, black pepper, salt, and a splash of apple cider vinegar. She then substituted the water for the stock and used chicken instead of pork. Otherwise, she followed Mely’s great recipe!

Outside of this podcast, Kamea writes a newsletter called Tasty Salty Real. Prior to recording this episode, she wrote an article on emotional eating and comfort foods. It can be found here on her Substack page. 

Hang out with Rose and Kamea "off-air" as they indulge in a TV Dinner tasing experience. Personality shines as these food nerds have an honest wine night conversation. 

If you are curious about food manufacturing business trends you can check out this article.

You can find more information about us on our podcast website. Connect with us on Instagram @culinaryherbalisim and @tastysaltyreal.

For the premiere of Thyme to Chat, we talk about our personal, and societal relationship to TV dinners. What technology needed to be in place in order for this to become a cultural phenomenon? Would our modern working life even be possible without frozen foods? Why does Kamea own a microwave?

Hosts Rose and Kamea pour some wine to celebrate their launch, share what they learned about the history of TV dinners, and go down several personal tangents.

You can find more information about today's episode on our podcast website. Connect with us on Instagram @culinaryherbalisim and @tastysaltyreal.

 *This show does contain strong language. Listener discretion is advised*

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Show Notes

The article mentioned in the show about freezer sizes, was actually about the evolution of refrigerator technology from the 1920s to modern day. Notice how the freezer size spiked in the 60s? We needed the room for TV dinners!   

We were speechless watching this original Swanson TV Dinner commercial. What lucky husbands and relieved wives. 

She was quoting this scene from I Love Lucy. I get it it now. 

For our nerds that want to read the full article mentioned in the show. Worth the read, especially if you're interested in the progression of frozen foods as a product.  

There is so much to learn about women's working rights in the United Sates and beyond. This article provides a good, non-academic, overview on the marriage bars during the depression. 

Announcing the release of Thyme to Chat.  A podcast about food, gender, and the weight of living under the patriarchy. Hear clips of future episodes and subscribe. 

Follow the launch on Instagram:

Jessie Rose: @culinaryherbalisim

Kamea: @tastysaltyreal