Category Archives: Chewing the Fat

Samin Nosrat: Discovering Salt, Fat, Acid, Heat



Samin Nosrat’s Salt, Fat, Acid, Heat is now a best-selling, James Beard award-winning cookbook, also turned Netflix series. Dive into Samin’s creative process as she was still writing the book back in 2015: her inspirations, doubts, collaborations, and hopes for writing something timeless. Plus, Samin shares more on what culinary stardom doesn’t tell us, and how we can reclaim cooking at home, judgment free.

about us:

website: sustainablefood.yale.edu/podcast-series
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.


Karima Moyer-Nocchi: Italian Foodways and the Myth of Authenticity



Pasta. Olive oil. Polenta. Much of Italian cuisine today has come to be defined by staples like these and their associated dishes (with strict recipes and rules to boot!). Yet how did we arrive at these ideas? Karima Moyer-Nocchi is a food historian who looks at the development of the Italian culinary landscape. She discusses how the traditions of “authentic Italian cuisine” are more cultural invention than fact, revealing that beliefs about authenticity erase—rather than enrich—the stories of what people cooked and ate across modern Italian history. Also, a word on immigration in Roman history, and the possible (in)coherency of the Mediterranean Diet.

about us:

website: sustainablefood.yale.edu/podcast-series
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.


Arielle Johnson: Making Flavor Work For You



What happens when chefs and scientists work together? On this episode of Chewing the Fat, flavor chemist Arielle Johnson chats about how her work has blended the kitchen and the laboratory. Understanding flavor, it appears, might not just help us push the boundaries of cooking, but also deepen our commitment for how to affirm food cultures and knowledge around the world. Plus, a few notes about good science and myth-busting the paleo diet!

about us:

website: sustainablefood.yale.edu/podcast-series
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.


Wanqing Zhou: Plant-Forward and Backward in China



As the way China eats transforms, food activism and education are rising to address these changes. This week’s episode of Chewing the Fat collaborates with Kate Logan of Beijing Energy Network podcast Environment China to interview Wanqing Zhou to learn about her research and grassroots organizing in China. Starting with an overview of the country’s food system, we then discuss the ways Chinese people have historically eaten, and what this means for a trend like a plant-forward diet. In other words, in what ways should place and culture inform or complicate our approaches to food and agriculture, even ones seen sometimes as universal? How do collaborations then emerge to transform the relationships between people, food, farming, and the environment?

about us:

website: sustainablefood.yale.edu/podcast-series
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.


M. Jahi Chappell: Pulling Weeds and Beginning to End Hunger



What might a world without hunger look like? On this episode of Chewing the Fat, we interview Dr. M. Jahi Chappell about his book, “Beginning to End Hunger: Food and the Environment in Belo Horizonte, Brazil, and Beyond.” From the story about a city of 5 million that took on food security more holistically, we learn about how to unite sustainability and economic well-being: in policy design, community-building, and ultimately, deepening our commitment to human rights. Jahi then shares his reflections on how researchers should critically examine their roles in movement-building. What does it look like to create trust and be in one another’s lives, and how would that change what we think and do about hunger–here and everywhere?

about us:

website: sustainablefood.yale.edu/podcast-series
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.


Anjali Oberoi, Founder and Director of Bernoulli Finance



Bernoulli Finance provides financial strategy, planning, and operations services to ecologically-minded ventures including businesses in the sustainable food sector, such as Dandelion Chocolate, Magnolia Brewing, Nuchas, and others across the U.S. Oberoi’s other professional affiliations include finance instruction at the Food Craft Institute, a nonprofit imparting traditional food making and business skills to entrepreneurs, and CFO at Fare Resources, a collective of consultant-entrepreneurs that builds strong food communities through consulting, education, and resource development. Oberoi will share her trajectory and the genesis of Bernoulli Finance; what she saw missing in the market and her take on food businesses and the particular challenges they face.


Nastassia Lopez On Innovation in the Business of Food



From food tech and food trucks to crowdfunding, start-ups and hospitality, Nastassia Lopez has a wealth of experience in businesses aimed at bettering food systems and the environment through culture. Lopez is joint podcast host of Cooking Issues with Dave Arnold, Culinary Board member for the forthcoming Museum of Food and Drink in New York City, and has held leadership positions at inventive cocktail bar Booker and Dax and leading culinary school the International Culinary Center. Lopez will be bringing samples and doing demonstrations, including searzalled s’mores, savory soda and liquid nitrogen marshmallows. Bring your curiosity and appetite!


Women Addressing Food In Healthcare



Marydale Debor founded FreshAdvantage after recognizing the urgent need to revolutionize traditional institutional food service. Her most recent project has reformed food service in New Haven’s Connecticut Mental Health Center, to great acclaim. Anne Gallagher is a chef and culinary instructor instrumental in creating youth cooking programs in Connecticut. Francine Blinten is a nutritionist with experience addressing a wide range of health conditions through food. Hear Debor, Gallagher, and Blinten explain their operations at the nexus between food and health care.


A Conversation With the Founders and Directors of Cherry Bombe Magazine



Cherry Bombe is a biannual indie publication celebrating women and food, and has expanded to include an annual conference in New York City called Jubilee, celebrating women in the food industry. Harper’s Bazaar alums, dubbed fashion’s favorite foodies, Kerry Diamond and Claudia Wu will chart their entrepreneurial path from fashion to food, explaining the business of stylish food, and imparting their lessons in journalism. Additionally, Wu and Diamond host Radio Cherry Bombe, a hugely popular show on Heritage Radio Network broadcast from Brooklyn.