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 Feb 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 Jan 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 Jan 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 Des 202528min
163: How Community Supported Fisheries Promote Sustainable Seafood with Sonia Strobel
My guest today, Sonia Strobel, is here to explore the idea of community-supported fisheries. Sonia is co-founder and CEO of Skipper Otto, a Community Supported Fishery based in Vancouver, BC, Canada. ...
9 Des 202532min
162: Behind the Rise of Non-Alcoholic Drinks with Ren Navarro
Why are we seeing such a boom in non-alcoholic drink options, and how do they stand out from wellness beverages as their own specific category? I invited my dear friend Ren Navarro back to AnthroDish...
2 Des 202542min
161: Are Our Fridges Designed for Food Waste? with Emma Atkins
My guest this week, Emma Atkins, is here to explore the role that refrigeration has played in our food waste. Emma is a PhD researcher at the University of Bristol in the UK. Her research looks at how...
25 Nov 202531min
160: Exploring Nigerian Culinary Histories through Recipes with Ozoz Sokoh
In Nigeria, the word chop is used for food and feasting, and to say "come chop" is an invitation into sharing and community. This is precisely how Ozoz Sokoh's debut cookbook, Chop Chop: Cooking the F...
18 Nov 202542min
