Category Archives: Chewing the Fat

Bryant Terry: Vegetable Kingdom



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Plant-based. Vegetable-forward. These terms have become more and more popular in a culinary world now obsessed with sustainable eating. But what if these ideas are hardly new? What if they have deep cultural roots around the world that often go underacknowledged or underappreciated?

Bryant Terry is the chef-in-residence at the Museum of the African Diaspora in San Francisco. His newest cookbook, Vegetable Kingdom, is a beautiful homage to Black and Afro culinary traditions that emphasize plant-based cooking. Music, also finds itself front and center in this book. Each recipe features a song to cook to, and the entire playlist can be found here.

At a time where physical distancing means we’re often staying indoors, this conversation is sure to offer something special for all of us. Bryant shares more in this collaborative episode with the Table Underground’s Tagan Engel, detailing the ways in which his cookbook and work advocate for a more just, resilient food system.

Bryant’s visit to campus came as part of our “Cooking Across the Black Diaspora” series, a themed line-up for Chewing the Fat. The series commemorates Black History Month, and the 50th anniversary for both the Afro-American Cultural Center and Yale Department of African American Studies. Chief co-sponsors include the Afro-American Cultural Center at Yale, and the Yale Center for the Study of Race, Indigeneity, and Transnational Migration, with Saybrook College, LoveFed New Haven, People Get Ready! Books, and the Table Underground also supporting Bryant’s visit.

about us:

website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast

facebook: @yalesustainablefoodprogram

twitter: @ysfp

instagram: @ysfp

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.


Kiki Louya: A Detroit For All



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In the early 2000s, eating local was believed to be transformative for our food systems. Those changes may not have come true, but what happens when we revisit local food today—this time, emphasizing equity, coalition-building, and approaches specific to place?

Kiki Louya is a Congolese-American chef and entrepreneur who founded the all-women hospitality group, Nest Egg. Her two businesses, the Farmer’s Hand and FOLK, have flourished in Detroit, building new industry ideas for fair wages, sustainability, and equity. We chat with Kiki more on how progress for Detroit can be inclusive of all, and the relationships it takes to make these ambitions a reality.

Kiki’s visit comes as part of our “Cooking Across the Black Diaspora” series, a themed line-up for Chewing the Fat. In collaboration with the Afro-American Cultural Center at Yale, and the Yale Center for the Study of Race, Indigeneity, and Transnational Migration, the series commemorates Black History Month, and the 50th anniversary for both the Afro-American Cultural Center and Yale Department of African American Studies.

about us:

website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast

facebook: @yalesustainablefoodprogram

twitter: @ysfp

instagram: @ysfp

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.


Paola Velez: Reimagining the Restaurant Kitchen



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For chef Paola Velez, kitchens are spaces for endless exploration. Detailed historical research and precise culinary craft come together to centerthe flavors, foods, and experiences of the Black diaspora. Sustainability isn’t a buzzword, but is a substantive set of evolving practices and values. She builds teamwork and belonging, transforming the kitchen into its own “starter”: a living, flourishing unit that gives rise to fulfilling work and lives.

Paola Velez is the executive pastry chef at the Afro-Caribbean restaurant Kith/Kin, located at the Intercontinental in Washington D.C. You can follow her and her incredible creations @smallorchids on Instagram and Twitter.

Paola’s visit comes as part of our “Cooking Across the Black Diaspora” series, a themed line-up for Chewing the Fat. In collaboration with the Afro-American Cultural Center at Yale, and the Yale Center for the Study of Race, Indigeneity, and Transnational Migration, the series commemorates Black History Month, and the 50th anniversary for both the Afro-American Cultural Center and Yale Department of African American Studies.

about us:

website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast

facebook: @yalesustainablefoodprogram

twitter: @ysfp

instagram: @ysfp

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.


Nyesha Arrington: Born to Create



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Representation in the restaurant industry matters. Afro-Korean chef Nyesha Arrington joins us to reflect on her multicultural experiences growing up in LA, training in Michelin star restaurants, and competing on television and internationally. In navigating different––and sometimes exclusive––cooking spaces, Nyesha has drawn on her own identities and experiences to empower and evolve her craft. Listen to how art, culture, place, community, and love come to define her food, and more importantly, her own self-discovery.

Nyesha Arrington’s visit comes as part of our “Cooking Across the Black Diaspora” series, a themed line-up for Chewing the Fat. In collaboration with the Afro-American Cultural Center at Yale, and the Yale Center for the Study of Race, Indigeneity, and Transnational Migration, the series commemorates Black History Month, and both the Afro-American Cultural Center and Yale Department of African American Studies’ 50th anniversary.

To learn more about Nyesha, follow @nyeshajoyce on Instagram and Twitter. She soon debuts on two TV series, Plate Worthy (Eater), and The Kitchen (Food Network).

about us:

website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast

facebook: @yalesustainablefoodprogram

twitter: @ysfp

instagram: @ysfp

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.


Erik Clemons: Food & Empowering New Haven



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At the Connecticut Center for Arts and Technology (ConnCAT), the culinary arts have led to storytelling, job growth, and equitable development for New Haven’s marginalized neighborhoods. Erik Clemons, CEO and founder of ConnCAT, chats with us about what it has taken to address poverty in the city, and how food and health are at the center of this mission. Plus, notes on working together across non-profits, city agencies, and with Yale.

To learn more about Erik and ConnCAT, follow @conncat_ on Instagram and Twitter, or visit conncat.org.

about us:

website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast

facebook: @yalesustainablefoodprogram

twitter: @ysfp

instagram: @ysfp

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.


Andrea Freeman: Race, Law, and Food Oppression



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Food policies—even if seemingly fair or innocent—have disproportionately harmed communities of color and their health. Legal scholar Andrea Freeman asks questions of how we use the law to prove and address such injustices. In this archival episode, she shares more about this legal process, and the broader ways to challenge the interests of Big Food.

about us:

website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast

facebook: @yalesustainablefoodprogram

twitter: @ysfp

instagram: @ysfp

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.


Bren Smith: Eat Like A Fish



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Happy New Year! Enjoy our first episode of the next decade with ocean farmer and longtime YSFP friend, Bren Smith. We feature his new book, Eat Like A Fish: My Life as a Fisherman Turned Restorative Ocean Farmer.

What does it take to build an economy for ocean farming? Training and empowering a new generation of growers, from veterans to indigenous communities. Developing recipes for sea-grown vegetables (barbecue kelp is delicious!). Creating jobs beyond growing, but in processing, research, and other new products, like seaweed-based bioplastics. Collaborating with investors to build better models for social impact.

These projects, and many more, have been part of Bren’s journey in advocating for ocean farming worldwide. Eat Like A Fish moves beyond his moving personal story and the arcs of global seaweed history and even climate change. It tells the journey of resilience: how we all work together to help people and planet thrive.

about us:

website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast

facebook: @yalesustainablefoodprogram

twitter: @ysfp

instagram: @ysfp

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.


Elizabeth Hoover: From Garden Warriors to Good Seeds



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Native peoples in the United States are sustaining and revitalizing their unique relationships to food, land, and more broadly, their own cultures. But how have tribes learned from one another and built broader coalitions? Brown University Professor Elizabeth Hoover has traveled across the U.S. to document these efforts, interviewing indigenous growers, seed-keepers, chefs, and many others committed to indigenous food sovereignty. Besides framing their conversations around terms like “seed rematriation” and “indigenizing”, Elizabeth takes us on a journey to understand how Native communities protect their ways of life from colonization, corporate exploitation, and climate change.

Elizabeth Hoover is the Manning Professor of American Studies at Brown University. She studies environmental justice and health in Native American communities, and is the author of several journal articles; her first book was “The River is in Us; Fighting Toxics in a Mohawk Community.” She is also a published photographer, with work appearing in cookbooks like “The Sioux Chef’s Indigenous Kitchen”. To learn more about her work, follow @LizHoover on Instagram and @bluefancyshawl on Twitter. Her website is gardenwarriorsgoodseeds.com.

Indigenous Food Sovereignty in the United States: Cultural Knowledge, Protecting Environments, and Regaining Health” is available today. “From Garden Warriors to Good Seeds: Indigenizing the Local Food Movement” is forthcoming.

about us:

website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast

facebook: @yalesustainablefoodprogram

twitter: @ysfp

instagram: @ysfp

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.


Soleil Ho: A More Honest Restaurant Review



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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.

To learn more about Soleil’s work, follow @hooleil on Twitter and @soleil_ho on Instagram. Or visit soleilho.com. Her weekly newsletter for the San Francisco Chronicle is Bite Curious.

about us:

website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast

facebook: @yalesustainablefoodprogram

twitter: @ysfp

instagram: @ysfp

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.


Cynthia Graber & Nicola Twilley: Food for the Ears



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Ever wonder what it takes to produce an award-winning food podcast? At a live event with us, Gastropod co-hosts Cynthia Graber & Nicola Twilley share about their fascinating journey using science and history to tell stories about food. In the conversation, the two cover everything from the twists and turns of some of their episodes, to the place of their podcast in food media (spoiler: what does Gastropod have in common with a frozen pizza documentary?). Plus, notes on communicating science well, and an audience Q&A with tips for aspiring food writers.

To keep up with Cynthia & Nicola’s work, subscribe to Gastropod on Apple Podcasts, Spotify, or wherever you get your podcasts, and follow @gastropodcast on Twitter and Instagram. Their latest episode on the ghost foods of generations past will leave you hungry for more!

about us

website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast
facebook: @yalesustainablefoodprogram
twitter: @ysfp
instagram: @ysfp

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.