In her acclaimed first book, “Floating Coast,” historian Bathsheba Demuth explores how capitalism, communism and ecology have clashed for over 150 years in the remote region of Beringia, the Arctic lands and waters stretching between Russia and Canada. Demuth trekked through the landscape and historical archives in search of answers to questions such as: How did whales become known through the labor of their killing? What happened when human ideas of “progress” were subject to the pressures of arctic life? Why did the superpowers’ grand attempts to cultivate a reindeer farming industry fail? In this episode, we speak with Demuth about these questions and about how creatures like bowheads whales were understood, imagined, and treated vastly differently by three distinct groups of hunters over the past two centuries — indigenous Yupik and Inupiaq whalers, capitalist whalers, and communist whalers — and the fundamental role animals themselves played in how its history unfolded.
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!
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.
Listen as we are joined by Dr. Kristaps Keggi and Dr. Yetsa Tuakli-Wosornu in a conversation with our Editor-in-Chief about the importance of mentorship in medicine, the role looking back at the history of medicine has at its advancements, Yale’s surgical firsts and Yale’s role in technological innovations in orthopedics!