Tag Archives: History

Ep. 43 – Cynthia Barnett on our world of seashells



From tiny cowries to giant clams, seashells have gripped human imaginations since time immemorial. In her magnificent new book, The Sound of the Sea, journalist Cynthia Barnett tells the epic history of humanity’s interactions with shells and the soft-bodied animals who make them. These stories of how we have treasured, traded, plundered, and coveted shells reveal much about who we are and who we’ve been, both good and bad. Barnett’s deep research ranges from the awe-inspiring “great cities of shell” of the Calusa people in Florida, to the use of cowrie shells as currency in the Atlantic slave trade, to the decimation of mollusk populations due to climate change and over-harvesting. In this episode, we speak with Barnett about what she describes as our “world of shell,” what shells can tell us about our past, how they have shaped our present, and how the future of shells and their animal makers is tied to our own.


Ep. 40 – Michelle Nijhuis on the history of the wildlife conservation movement



In “Beloved Beasts: Fighting for Life in an Age of Extinction,” science journalist Michelle Nijhuis chronicles the history of the wildlife conservation movement through the stories of the extraordinary people — both legendary experts and passionate amateurs — who shaped its evolution and expanding ambitions. Nijhuis introduces us to the Swedish scientists who devised the system of naming and grouping species that endures today, the rebel taxidermist who led the fight to save the American bison from extinction, the New York City socialite who demanded that the Audubon Society stop ignoring the gunning down of game birds by sportsmen, and more. These inspiring, dogged, and often flawed characters transformed both the ecological communities and ideas that we inherited. In this episode, we speak with Nijhuis about what we can learn from the stories of conservationists and their efforts to protect the wild animals that they loved, and the possibilities within a more equitable, inclusive fight to defend life.


Food & Memory



Something about food engraves itself in our memories. It appeals to our physical senses in taste and smell, and cooking can quickly become part of muscle memory. But food touches on our experiences too: it’s part of conversations around the table (and sometimes the center!), capable of shaping traditions and histories. So where might a deeper reflection on food and memory take us? We go around the world––from female cheesemakers in North America, spam in South Korea’s generational history, to the value of preserving traditional knowledge in Australia.

Episode Guests:

Maria Trumpler is a senior lecturer in the Women’s, Gender, and Sexuality Studies Program at Yale University. She also directs the Yale Office of LGBTQ Resources.

Jaime Sunwoo ’14 is a Korean American multidisciplinary artist based in Brooklyn, New York. Her most recent project is Specially Processed American Me (SPAM).

Rebecca Sullivan is a sustainable living advocate, food author, and social entrepreneur from South Australia. She founded the Granny Skills movement and the ethical brand Warndu, and served as 2019 Maurice R. Greenberg Yale World Fellow

Special thanks to the Asian American Cultural Center at Yale and Yale Center for the Study of Race, Indigeneity, and Transnational Migration for supporting Jaime’s visit to campus last fall.

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.


Ep. 28 – Bathsheba Demuth on capitalism, communism and arctic ecology



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.


Cynthia Graber & Nicola Twilley: Food for the Ears



PlayPlay

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.


Medical Technology: Episode III



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!