Podcast food program

After graduating the BU Gastronomy program in Spring , his next ambition is to produce a food documentary about the historic Manilatowns across America. In our tenth podcast episode, host Neema Syovata talks with Patrick Mulvaney, a leader in the food community in Sacramento, Calif.

We want to remind listeners that Student Health Services at Boston University provides mental health resources. If you or someone you know is experiencing mental distress, contact the National Suicide Prevention Hotline.

They discuss how queer food culture is being defined and developed by chefs and food writers, and how we can create queer spaces within the restaurant industry and food studies to freely express identity with innovative and unique queer food. Carlos C. He has been a food writer since the age of 11, writing food and dining stories for his middle school newspaper. He is also a cooking instructor and cultural presenter specializing in Peruvian and American foodways and regularly organizes and leads immersive experiences involving food, including themed dinners and food tours.

Most recently, he started a cottage business making Peruvian baked goods during the pandemic in , which garnered him national TV recognition. Gastronomy Program Recommended Readings. They discuss the way food can be used as a rich literary device, the diversity of foods in the Philippines, and the complex ways diasporic food can be connected to both shame and nostalgia, Additionally, they address the need for community building in the context of the StopAsianHate movement.

She was born in the Philippines and raised in New England. Anna graduated from Ateneo de Manila University with a B. She supervised two writing teams for the student film organization and the campus radio. With her relocation to Los Angeles, she mentored a group of elementary students in producing their first student-run publication. From these two unique perspectives and approaches in their respective crafts, we created a hybrid discussion about their culinary journeys, views on the cannabis food industry, challenges within an over-regulated marketplace, and their shared outlooks on how to move cannabis gastronomy forward.

David Yusefzadeh is a chef and food designer based in Boston, Massachusetts. He spent the majority of his career working in fine dining restaurants and hotels around the world. Born and raised in San Francisco, Stephany Gocobachi began to explore the intersection of farm-to-tableand cannabis culture early on. Inspired by what was around her but seemed to lack any connection, she began experimenting with edibles and testing the possibilities beyond what was popular at the time.

Fueled by the desire for a different approach, she sculpted her major at NYU to reflect this cross-section of Food, Sustainability and Social Entrepreneurship. In , she founded Flour Child along with her partner Akhil Khadse, and left a mark on the industry before having to pause production after Prop. She has since worked as a freelance consultant guiding other companies in formulation and product development as Flour Child searches for the right partners and home.

Stephany is passionate about making cannabis more approachable, accessible, and using her years of experience to educate others on how to use this plant effectively. Gastronomy Program Faculty Recommended Readings. Also, Prof. MAPP creator, filmmaker, director and producer, Joanna James is on a mission to ensure all womxn are provided the tools and vision to reach their full potential and become leaders in their fields. This is personal for Joanna as she saw and later documented in A Fine Line the unfair obstacles her mother, Chef Val James, endured as she rose the ranks to become a restaurant owner.

Like many womxn navigating motherhood and career, Val had to make significant sacrifices to overcome systematic gender inequities. Warrenpoint, Northern Ireland, UK We invite you all to join our food talks; they are held at Honey and Spice in front of a small group of guests. The people we admire from the food world come overcooks, waiters, makers, writers, drinkers, thinkers we have something to eat, a glass of wine and they tell us their story of making a life in food.

Each week on Food Network Obsessed, host Jaymee Sire sits down with our favorite Food Network stars, chefs, and hosts dishing on all things delicious in the food world and pulling back the curtain for a behind-the-scenes taste of the network's hottest shows. From taste-making trends to fiery foodie feuds, nothing's off the menu.

Santa Barbara, California, US Through this podcast, you'll meet the bright lights of today's food world, from the organizations the Foundation supports and works with to further Julia's legacy to individuals at the forefront of cooking, culinary history, and food writing. We'll be talking to those who are shaping the way we eat, cook and think about food, just as Julia did by inviting the country's top talent into her kitchen.

So, grab a seat at the Foundation's table and listen in. Evanston, Illinois, US Explore the culinary world with Jamie and meet top chefs, master sommeliers, cookbook authors and artisan food makers. Two hours of delicious conversation weekly! Little Rock, Arkansas, US 'Heaping Spoonful' is a twice-monthly conversation with restaurateurs, chefs, growers and others who have helped generate the legends associated with eateries across the Mid-South.

The team at Ben E. Keith is proud to sponsor this adventure with the goal of preserving the stories that have helped cultivate an amazing food scene across the Mid-South. Hear from chefs, restaurateurs, vintners, farmers, sommeliers, mixologists, authors, educators and more.

Discover new places and go behind-the-scenes. Melanie and David are an insatiably curious culinary couple who bring a delicious new approach to exploring the pleasures of the palate. Helping people make peace with food since Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor Christy Harrison talk with guests about their relationships with food, body image, eating disorders, weight and size acceptance, non-diet nutrition, exercise, body politics, feminism, self-compassion, and self-care - all from a body-positive, Health at Every Size perspective.

Greensboro, North Carolina, US Food behavior expert and host, Julie Duffy Dillon is rolling up her sleeves to get to the bottom of what is really healthy. This award-winning dietitian seen on TLC's My Big Fat Fabulous Life has a secret: food is not your enemy and your body is tired of the constant attacks. Show topics include emotional eating, intuitive eating, weight concerns, binge eating, orthorexia, body image, eating disorders, dieting, parenting, and food healthy eating, stress eating, food addiction, mindful eating, non-diet approaches, and much more.

London, England, UK Do you love food, photography, and social media? Are you a food blogger, food Instagrammer, food photographer, or content creator eager to hone your creative craft and leverage your social media presence? Join your host food photographer, stylist, and educator Kimberly Espinel from The Little Plantation as she shares her expertise AND interviews inspirational guests for practical tips and invaluable insight into the building, growing and monetizing your food blog, small business, and Instagram.

Missouri, US Healthy eating, cooking, and lifestyle made simple. Food in Session Nutrition Podcast show notes, recipes, and nutrition tips. Co-hosted by a clean-eating chef and author and a dietitian. Your new best food and nutrition friends! Buffalo, New York, US Four friends discuss random topics and ask the most important question - 'when's food?

Hosted by Gabriel Ornelas. Take a rare listen to local Chefs' lounge and tell tales of their kitchens and learn more about them as people. Take a peek at what's behind the plate. Shawn Rosler interivews the best, brightest, and coolest in the cooking world today. London, England, UK How did it all begin? Why am I so hooked on ancient recipes and ingredients? Is the food delicious? Do you need to know? I think so! Recipes, ingredients, ways of cooking.

Timeless and continuous yet unique and so alien to us nowadays. What did they eat? Stay tuned and find out more here, in 'The Delicious Legacy' Podcast! Gastronomica, the leading Journal for Food Studies. It represents the space where the breadth of academic scholarship on food cultures meets a public that is increasingly interested in questions of food, gastronomy, and the culinary arts.

Dunedin, Otago, New Zealand Hagar Ozri is a plant food specialist - providing catering, coaching, and cooking classes in Dunedin, Queenstown, and Wanaka. She is a qualified chef with 20 years' experience in the health food industry. In Sustainable Gastronomy, we explore how to eat in a way that is healthy for you and for the planet. Interviews, recipes, caf reviews, food politics, and more!

Caryn Hartglass discusses how to live a healthier lifestyle based on eating a diet of plant-based foods! We invite the most exciting chefs, restaurants and fizzy pop brands to come and share stories with you dear listener.

The Bon Apptit Foodcast covers it all: the restaurant scene across the country, a peek inside the minds of the world's best chefs, the cooking techniques you should be trying out at home, and a behind-the-scenes look at how our writers and editors do what they do.

The podcast is our moment to relax and chat And chicken wings. And butter. Episodes air every Wednesday. California, US James Beard Award-winning podcast exploring the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them.

The restaurant industry is at a point where a lot of groundwork has been laid for change. But in order for change to happen, more conversations about gender, race, and privilege in the kitchen need to take place.

Thought About Food is a podcast on food and food studies. Each episode, we look at important issues around food, and we talk to academics, activists, or policymakers who work on these issues.

London, England, UK Welcome to Desert Island Dishes, the weekly podcast where chef Margie Nomura talks to a special guest about the dishes that have shaped their lives. Here you will find conversations with a whole range of different people discussing their 7 Desert Island Dishes where Margie will uncover the food people love to eat.

Each episode we will talk with interesting makers and creators in the Twin Cities food scene and beyond. Also in Twin Cities Podcasts stephaniesdish. Every other week, Host Yorm Ackuaku delves into the world of African food chefs, curators, and bloggers.

Interviews with African food entrepreneurs cover new African cuisine, customer experiences, the role of social media in promoting African food, and much, much more. A podcast by self proclaimed epicureans that explores Nigerian gastronomy through the lenses of history, pop culture, science, and of-course Eater is the source for people who care about dining and drinking in the nation's most important food cities.

A podcast about the juicy nuances of the food movement. In-depth digestible conversations about solutions that make sense for people and planet. Conversations with individuals working closely with food and sustainability issues. Keeping an open mind, staying curious, and learning about what we can do. Updated: weekly.

Episodes available: indefinitely. Subscribe in Sounds RSS. Episodes to download. Choose your file Higher quality kbps Lower quality 64kbps. A Christmas Feast Special. Sun 19 Dec Big names in the food world join Dan and Sheila with their favourite Christmas dishes. Cookbooks of Sun 21 Nov Our annual round up of the year's best food and drink books. Veg Invention: The stories of new kinds of fruit and vegetables Sun 31 Oct Leyla Kazim finds out how new varieties of fruit and veg make it from lab to plate.

A Personnel Problem: What's the solution to hospitality's staffing crisis? Sun 24 Oct Sheila Dillon and guests discuss why hospitality businesses just can't get the staff. Follow the Money: Investor power and the Future of Food Sun 17 Oct Dan Saladino meets investors using trillions of dollars to shape the global food system. The Story of the Digestive: From grain to biscuit. Sun 22 Aug Dan Saladino tells the story of one of Britain's oldest and most popular biscuits. Flour to the People.

Sun 15 Aug Dan Saladino finds out how wheat, flour and bread are being reclaimed in Scotland. Catering in Care Homes Sun 1 Aug Sheila Dillon explores the challenges around cooking up good quality food in care homes.