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YDS Associate Dean for Student Affairs Reverend Vicki Flippin discusses the new Good Life Center at YDS, her previous pastoral role that included sheltering people at risk of deportation, and how Malcolm X inspired her to pursue a career in ministry.
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Banh mi, the Vietnamese sandwich, has become a widely beloved dish. With its unique combination of flavors—crunchy bread, sour pickled carrots, fresh cucumbers, savory cold cuts, among other things—banh mi has captured the imagination of people, even at non-Vietnamese establishments. How did this happen? What can we learn when we examine the history of this distinctive sandwich, from the time of French colonization in Vietnam, to the period of refugee migrations following the Vietnam War, to now?
Episode Guests:
Quan Tran, lecturer in the Ethnicity, Race, and Migration Program at Yale University
Soleil Ho, restaurant food critic at the San Francisco Chronicle
Duc Nguyen, a banh mi chef and shop-owner of Duc’s Place in New Haven, CT.
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.
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Facing hunger and labor challenges, Latinx farmworkers in Vermont have still found ways to provide for themselves and their families—all while propping up the state’s dairy industry. University of Vermont Associate Professor Teresa Mares explores these stories of resilience in her recent book, Life on the Other Border: Farm Workers and Food Justice in Vermont. This archival episode features Teresa sharing about her book’s early workings, paying special attention to Vermont’s complex landscape for food activism. Plus, notes on how food scholarship is changing, and how it can help inform policy for those that need it most.
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.
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How can film tell the stories of people and their cuisines? Their histories and identities? Alexandra “Allie” Cuerdo is the director of ULAM: Main Dish, the first documentary following how chefs and restaurants are building a powerful Filipino food movement across the U.S. We chat about the diversity of cuisine from the Philippines, and how its transformation in America helps us better understand narratives of Filipino immigration and generational change. Plus, notes on Asian-American media representation.
Episode title inspired by Carlos Bulosan’s “America is in the Heart.”
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.
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In Part 2 of the discussion of DACA and Immigration, Evan and Erin continue their conversation with immigration activist Dax Crocker, continuing to look at the hidden challenges immigrants face while exploring possible solutions.
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