Enjoy a special holiday episode of Chewing the Fat with your Thanksgivings!
Food writing needs better standards. From the places she visits, to the language she chooses to use, San Francisco Chronicle restaurant critic Soleil Ho has shown how her writing tells deeper stories about food and the cultures it comes from. But what makes people and their cuisines feel truly seen? On this episode, Soleil opens up about her process: the joy and intention of documenting entire experiences and places, and using criticism as a way to connect readers with the issues that affect us all.
Chewing the Fat is a podcast from the Yale Sustainable Food Program. We cover people making change in the complex world of food and agriculture. We’re home to brilliant minds: activists, academics, chefs, entrepreneurs, farmers, journalists, policymakers, and scientists (to name a few!). Taken together, their work represents a reimagining of mainstream food movements, challenging myths and tropes as well as inspiring new ways of collaborating.
The podcast is an aural accompaniment to our on-campus Chewing the Fat speaker series, aiming to broaden our content beyond New Haven. Episodes are released every two weeks, featuring interviews, storytelling and more.
On the farm, in the classroom, and around the world, the Yale Sustainable Food Program (YSFP) grows food-literate leaders. We create opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday lives. For more information, please visit sustainablefood.yale.edu.