Shows
Meat + ThreeIdentity Crisis: Authenticity in a Changing Food LandscapeToday, we’re unraveling one of food’s biggest buzzwords to see what lies beneath. Authenticity conveys meaning, tradition, and truth wherever it’s invoked, but is it always as important as we seem to think it is? From biotechnology's influence on traditional cuisine to personal reflections from international chefs, we explore the bounds of authenticity’s usefulness as a concept. Then, we go deep on the social dimensions of culinary narratives and their misuse in the case of terroir and the Algerian wine industry to learn about what happens when our desire for authenticity gets co-opted into something more sin...2024-05-3023 min
Feed: a food systems podcastDoes CRISPR make our food unnatural?If more and more gene-edited foods become common on our plates, is that a sign of a promising or worrying food future? With Dr. Lauren Crossland-Marr, food anthropologist and host of the podcast A CRISPR Bite, we unpack whether it’s fair to call CRISPR a natural way of "speeding up the breeding" process, whether technological innovations such as gene editing are addressing root causes of food systems challenges, and if there’s space for middle ground on such a polarizing issue.For more info and resources, visit: https://tabledebates.org/podcast/episode61G...2024-05-0229 min
Good FoodGene editing, condiments, chai as compassion, corn as fuelDr. Lauren Crossland-Marr explains how the gene editing technology CRISPR is impacting our food chain. Scholar and editor Darra Goldstein detonates the flavor bombs of preserved condiments. Kevin Wilson, aka the CEO of Chai, describes how a simple cup of tea can bring solace amid our mad world. Food and ag journalist Tom Philpott debunks the pro-ethanol POV. LA Times restaurant critic Bill Addison visits Yess, a new Japanese restaurant in the Arts District. At the farmer's market, chef Deau Arpapornnopparat shops for Holy Basil, his Atwater Village Thai restaurant.2024-03-0159 min
Indecent with Kiki Andersen"Deconstructed DNA for Dinner" with Dr. Lauren Crossland-Marr (A CRISPER Bite)No matter how you slice it, taste is subjective. Afterall, some of you probably argue that kombucha doesn't have the same flavor profile as horse piss. But one undeniable truth that food anthropologist Dr. Lauren Crossland-Marr genereously serves up is that there some pretty wild things going on with what we eat.Dr. Lauren Crossland-Marr is a cultural anthropologist, who currently teaches at the University of Delaware. She previously worked as a postdoctoral researcher with GEAP-3, a network of social scientists exploring the application of the gene-editing technology CRISPR to agriculture and foodways. As p...2023-12-0154 min
A CRISPR Bite: How gene-editing technology is changing our foodGravy: The Kitchen ElectricWhen we think of the industrialization of America and the rise of electricity, we’re printed to think about people in cities and factories, where machines and assembly lines abound. But electricity transformed another area almost as much as it transformed the city or the factory… and that area is the house. And because of that there’s one really key demographic that’s impacted by electricity perhaps more than any other: women. Today, we’re sharing a special episode from Gravy, produced by our friends over at Southern Foodways Alliance and distributed by APT Podcast Studios. Gravy showc...2023-11-2923 minA CRISPR Bite: How gene-editing technology is changing our foodDNA Today: Sam SternbergWhat are the key safety, ethical and regulatory considerations for using CRISPR technology? DNA Today digs into all of that and more with biochemist and CRISPR expert Sam Sternberg.Enjoy this bonus episode from our friends at the DNA Today podcast. And be sure to follow their show for more great episodes.Leave a 5-star rating and review of this episode on Apple podcasts to help us spread the word. Have more to say? Email us at acrisprbitepodcast@gmail.com. Follow for updates on Instagram @acrisprbite2023-11-2232 min
GastronomicaLauren Crossland-Marr on Emerging Food Technologies and Science CommunicationIn this episode, cultural anthropologist Lauren Crossland-Marr returns to the Gastronomica podcast to discuss her new project on gene-edited foods and science communication. In conversation with Dan Bender of Gastronomica’s editorial collective, Lauren shares her evolving research interests in food studies and how she transitioned from studying local “authentic” foods to researching the rollout of a new technology in global food and agricultural commodity systems with the GEAP3 network. Lauren introduces her most recent work, a podcast series called A CRIPSR Bite, that tells the story of a new gene editing technology through case studies of tomatoes, soy, cattle...2023-11-1934 min
Feed: a food systems podcastPresenting A CRISPR Bite: WineIs CRISPR the solution to controlling the pest plaguing California’s wine industry? In this episode of A CRISPR Bite, we take you to a lab where researchers are using CRISPR technology to genetically modify a frightening insect called the Glassy-winged sharpshooter responsible for spreading a bacteria and killing vines.CRISPR bites is five-part podcast series hosted by food anthropologist Dr Lauren Crossland-Marr. We're excited to share one episode from the series with you today.Listen to A CRISPR Bite, check out show notes, transcripts and more information on the podcast's website here....2023-11-1623 min