AnthroDish9 Huhti 2024

127: How Local Journalism Explores the Foods of the American South with Hanna Raskin of The Food Section

News media at large is in a challenging position this year: we've seen mass layoffs across digital media, local news, TV, print, even podcasts and documentaries. There's shifts in audiences, loss of journalist jobs, and shaky foundations of social media platforms like Twitter and Substack that make even the strongest bylines at risk of being swallowed up. As a public, that means how we consume and analyze media changes too. Here on AnthroDish and across food media platforms, food is a jumping off tool that can offer alternative avenues to navigate complex sociocultural and political issues. My guest today is Hanna Raskin, founder of The Food Section, who is here to explore how her newsletter is creating a nuanced space for food media coverage across the American South.

One of the leading voices for high-quality local food journalism, Hanna has received widespread recognition for her writing and reporting. She previously worked as a food editor and chief critic for The Post and Courier newspaper in Charleston, South Carolina, which earned her the James Beard Foundation's inaugural Local Impact Journalism Award. Since then, she founded The Food Section in 2021 as a twice-weekly Substack newsletter, and subsequently moved it onto its own independent platform in 2024. The Food Section has been named one of the best newsletters in the country by several prestigious industry organizations.

Hanna sits down with me today to share her experiences building The Food Section after transitioning away from newspaper reporting, what the dimensions of local food journalism can offer that other beats cannot, and how to navigate the concept of rigour in a food media world that can otherwise easily swing from buzzy big media to surface level content creator coverage.

Learn More About Hannah:

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Jaksot(186)

171: Breaking Down the Myth of a Singular Caribbean Foodway with Chef Leigh-Ann Martin

When it comes to Caribbean food, there tends to be a viewpoint that it can be a monolithic culinary experience. And particularly as those living in countries like Jamaica, Cuba, Trinidad and Tobago, B...

3 Maalis 47min

170: Ingredients for Building a Community Through a Cottage Bakery with Teresa Finney

What does it take to make the most out of the internet when you're building a micro or cottage bakery? My guest today, Teresa Finney, is here to explore this through her journey building At Heart Pana...

24 Helmi 41min

169: Do Food Justice Movements Understand Community Needs? with Dr. Hanna Garth

My guest this week, Dr. Hanna Garth, is here to speak to how food justice movements are affected by long-term misconceptions and assumptions about the communities they work with. Hanna is a sociocultu...

17 Helmi 44min

168: What is the Relationship Between Nutrition and Intuition? with Stephanie Voytek

My guest this week, Stephanie Voytek, is a registered dietician here to walk through some of the key issues around nutrition and anxiety in our current social media landscape. She has with a range of...

10 Helmi 31min

167: Rethinking Cultural Food Security in UK School Systems with Sarah Oresnik

My guest today, Sarah Oresnik, is a PhD candidate in the Department of Anthropology at McMaster University. Their research interests centre around food insecurity and its impact on our health and well...

3 Helmi 38min

166: How Daily Bread is Tackling Toronto's Food Insecurity Crisis with Mike Greenberg

Here in Canada, we have a food security crisis—and a cost-of-living crisis. While there are many, many factors that are shaping this continued issue across the country, one of the challenges of naviga...

27 Tammi 29min

165: Terroir, Taste, and Wine Pairing for the People with Cha McCoy

To kickstart the second half of AnthroDish season 10, we're shifting to a topic I generally feel very intimidated by: wine. But, as my guest Cha McCoy reveals this week, there is a lot to unearth in m...

20 Tammi 50min

164: Embracing Seasonality in Edomae-Style Sushi with Chef Cheng Lin

Edomae sushi is an Edo style of sushi making that underscores marinating, curing, and aging techniques. Within that, there is one chef, Cheng Lin, standing out for his attention not only to these tech...

16 Joulu 202528min