It’s All About Food

It’s All About Food- Marion Nestle, Slow Cooked: An Unexpected Life in Food Politics

Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, in the department she chaired from 1988-2003 and from which she retired in September 2017. She is also Visiting Professor of Nutritional Sciences at Cornell. She holds honorary degrees from Transylvania University in Kentucky and the Macaulay Honors College of the City University of New York.
She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley. Previous faculty positions were at Brandeis University and the UCSF School of Medicine. From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and editor of the 1988 Surgeon General’s Report on Nutrition and Health. Her research and writing examine scientific and socioeconomic influences on food choice and its consequences, emphasizing the role of food industry marketing
From 2008 to 2013, she wrote a monthly Food Matters column for the San Francisco Chronicle food section, and she blogs at www.foodpolitics.com. Her Twitter account, @marionnestle, has been named among the top 10 in health and science by Time Magazine, Science Magazine, and The Guardian, and has nearly 145,000 followers. Nestle has received many awards and honors such as the John Dewey Award for Distinguished Public Service from Bard College in 2010. In 2011, the University of California School of Public Health at Berkeley named her as Public Health Hero. Also in 2011, Michael Pollan ranked her as the #2 most powerful foodie in America (after Michelle Obama), and Mark Bittman ranked her #1 in his list of foodies to be thankful for.

It’s All About Food -Debbie Adler, The Mediterranean Plate

Debbie Adler is a plant-based chef and author of the critically acclaimed, award-winning cookbooks Sweet, Savory & Free and Sweet Debbie’s Organic Treats. Television appearances include NBC’S Nightly News, ABC-7’s Eyewitness News, CBS’s Los Angeles News, KTLA’s Health Smart, WISH-TV’s Indy Style, the nationally syndicated WGN’s Lunchbreak, and Good Day Austin. Her recipes have been featured in the Los Angeles Times, NPR’s Here and Now, and the national magazines Allergic Living, Simply Gluten-Free, Pilates Style, Naked Food, Delight Gluten-free, Simply Gluten-free, Where Women Cook, and Low Sugar Living. She is a contributor to the popular websites for Self, Glamour, The Kitchn, Cosmopolitan, One Green Planet, and Nutrition Studies by Dr. T. Colin Campbell. Debbie founded LA’s first sugar-free/vegan/gluten-free/ allergy-free bakery Sweet Debbie’s Organic Cupcakes and is the creator of the popular plant-based programs Plant Powerful Life GPS, Quintessential Health 360°, and The Complete Plant Powerful Weight Loss System.

It’s All About Food - Jenny Linford, Kew Gardens Cookbook

Jenny Linford is a food writer and author of 15 books, ranging from cookery to ingredient guides. She has written for The Guardian, The Times, Time Out and the British Library’s Food Stories website. Born in London, her interest in food stems from living as a child in Singapore and Italy, places where good food is important to the community, both taken for granted and relished as a great pleasure. 

It’s All About Food- Edward F. Fischer, Making Better Coffee

Edward F. Fischer, Making Better CoffeeEdward F. Fischer is Professor of Anthropology at Vanderbilt University, where he also directs the Institute for Coffee Studies. He has authored and edited several books, most recently The Good Life: Aspiration, Dignity, and the Anthropology of Wellbeing.

It’s All About Food - Hartglass & De Mattei, Epilogue: Shoo Fly Pie

Hear about what happened when Caryn made Shoo Fly Pie and Apple Pan Dowdy for the first time and brought it to her mom’s 89th birthday party. Caryn and Gary continue the ongoing conversation around the climate catastrophe, droughts, heat waves and how to stay upbeat despite the bad news.

It’s All About Food -Gregory F. Tague, The Vegan Evolution

Scholar, author, and editor Gregory F. Tague, Ph.D. (1998), New York University, was a Professor in the departments of Literature, Writing and Publishing / Interdisciplinary Studies and founder and senior developer of The Evolutionary Studies Collaborative at St. Francis College, N.Y. He was also the founder and organizer of a number of Darwin-inspired Moral Sense Colloquia and other multidisciplinary events. Books include: The Vegan Evolution: Transforming Diets and Agriculture (2022); An Ape Ethic and the Question of Personhood (2020); Art and Adaptability: Consciousness and Cognitive Culture (2018); Evolution and Human Culture (2016); and Making Mind: Moral Sense and Consciousness (2014). In book series or journals, Tague’s published work in evolutionary studies spans disciplines across literature, material culture and visual art, moral philosophy, law, science, and paleoanthropology. Professor Tague has also written or edited nine other academic books or literary anthologies, including Character and Consciousness (2005), Origins of English Dramatic Modernism (2010), and Puzzles of Faith and Patterns of Doubt (2013). He is the founding editor of the peer-reviewed ASEBL Journal, now a website (ethics/arts/evolution), and is general editor of the Bibliotekos literary site and Literary Veganism: An Online Journal.
Links mentioned in the podcast:The Vegan EvolutionLiterary Veganism

It’s All About Food - Hartglass & De Mattei: For the Earthlings

Hartglass & De Mattei: For the EarthlingsTopics covered in this podcast include global warming and droughts; raw desserts and delicious Italian sauces; seitan; words; fried foods.
 Links mentioned in the program:Climate activists fill golf holes with cement after water ban exemptionSkye Michael Conroy, Crafting Seitan Try these raw dessert recipes:Brooklyn Borough BallsBoozy BallsApricot Nut BallsFruit and Nut Truffles
 

Its All About Food - Sara Polon, Soupergirl

Sara Polon is an entrepreneur who is on a mission to upend our broken food system – starting with soup. As the co-founder and CEO of Soupergirl, she has lead the company from its humble beginnings as a local soup delivery business, to a multi-million dollar national food company. Sara, via Soupergirl, is trying to redefine the notion of “quality” as it pertains to food. She is eager to start and engage with consumers regarding the “story of the food” – from the farm to their plate.She also enjoys volunteering, hiking, plant-based cooking, and biking.  COOL RECIPES MENTIONED IN THE PROGRAMAguas FrescasOrange Creamsicle Ice DreamBlueberry Ice DreamStrawberry Ice Dream

Its All About Food - Hartglass & De Mattei, REAL Anniversary

Caryn and Gary rejoice on being back together after working apart from each other for three months; they celebrate with great food in San Francisco and discuss their favorite bowls and how to make them; they encourage everyone to eat organic and avoid glyphosate; and highlight two important campaigns of the Center for Food Safety. Responsible Eating And Living, nonprofit they founded, celebrates its eleventh year anniversary.  Links mentioned in the program
Milk and TeaVegan Food Truck in Golden Gate ParkNourish Cafe, San FranciscoRise and Grind San Francisco
Center For Food SafetyGE CowsGlyphosate

It’s All About Food - Ann Crile Esselstyn and Jane Esselstyn, Be a Plant-Based Woman Warrior

The original “Julia Child of plant-based cooking” teams up with her daughter to offer a multigenerational celebration of the power of a plant-based lifestyle—with 125 recipes.
The Esselstyn family is three generations plant-based strong. Encouraged to create recipes without dairy and meat when her husband’s research pointed to the impact of diet on reversing disease, Ann Esselstyn began feeding her family creative, plant-based meals more than thirty years ago. She and her daughter, Jane Esselstyn, are bolts of energy from the same strike of lightning and have become fierce, big-spirited advocates for a plant-based lifestyle, reaching hundreds of thousands of fans through their previous books and their popular YouTube channel.
At eighty-six and fifty-six, respectively, Ann and Jane are pictures of ageless health and vibrancy and spend their days hiking, doing yoga, gardening, cooking, and spreading the message that diet is the key to living a happy, strong, and disease-free life. Be a Plant-Based Woman Warrior explains how women everywhere can pass on this important legacy in their own families through the generations, and illuminates how plants powerfully support a woman’s body and mind. This cookbook is a call to action and a message of hope for any and all to be Plant-Based Women Warriors filled with vitality and in control of their own health.
Be a Plant-Based Woman Warrior includes more than 125 recipes made for women on the go, from Apple Flax Flapjacks and Black Ramen Bowls, to Portobello Sliders with Green Goddess Sauce, to Mint Chip Outta Sight Brownies. And it includes big-flavored dinners like Sweet Potato and Cashew Ricotta Lasagna and Plant-Based Pad Thai, sure to tempt even the most reluctant vegetable-focused eaters. Full of life, captivating energy, and delicious food, this cookbook brings readers to the Esselstyn family table, where plants and joy are at the center.