Shows
Edible Activist#168: The Joy of Black Foodways with Indigo Culinary & Co.In this episode, we explore the rich tapestry of Black foodways with Josmine Evans, founder of Indigo Culinary & Co. As a cultural preservationist, chef, and storyteller, Josmine is on a mission to honor the culinary traditions of the African diaspora—one spice blend, one dish, and one story at a time. She shares how her travels across the African Atlantic have deepened her understanding of ancestral foodways and how her work with The Joy Project is helping to reclaim and celebrate these legacies. From preserving Black culinary traditions to using food as a form of resistance, Josmine invites us into a...2025-04-0637 min
Revise and Resubmit - The Mayukh ShowModern Chinese Foodways (Fu et al. 2025) - Weekend Book Review🎙️ Welcome to “Revise and Resubmit” – your weekend stop for thoughtful book talk and fresh ideas. This is the Weekend Book Review, and today we’ve got something truly delicious—not just for the tastebuds, but for the mind.📖 This week, we’re diving into Modern Chinese Foodways, a brand-new release from The MIT Press, published just this March 4th, 2025. This isn’t your typical food book. It’s a journey—spanning centuries, borders, kitchens, and global markets—that redefines what we think we know about Chinese cuisine.🍜 From the commodification of dumplings to the rise of soy sauce science, from TikT...2025-04-0531 min
Eat Your Heartland OutIntro to Canadian Foodways with Kesia Kvill and David SzantoWe are kicking off a limited series of episodes about Canadian food culture. Much like Midwestern foodways, Canada’s food landscape offers much more than meets the eye…much more than maple! Get an introduction to Canadian foodways with guests David Szanto, a freelance academic in food studies, and Kesia Kvill, an independent food historian focused on Canadian Foodways. Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.See Privacy Policy at https://art19.com/priva...2025-02-2055 min
Seeds And Their PeopleEP. 33: Ms. Valerie Erwin, Philly's Geechee Chef on the African Influence on American's FoodwaysIn late October, 2024, we (Chris and Owen) walked down our Germantown, Philadelphia street to interview our friend and neighbor Ms. Valerie Erwin on her porch.
We talked about traditional (and less traditional) Gullah Geechee foodways with a focus on rice, field peas, okra, cornbread, shrimp and grits, thyme, hog jowls, Nan-e berenji (a Persian rice cookie), duck confit with fried Hoppin' John, and much more. Of course, with Chris and Ms. Val on the same porch, there are lots of easy segues into the African influence on Southern food. We talked about her former restaurant, her work a...2024-11-141h 12
The Southern ForkSouthern Fork Sustenance: A Conversation with Writer & Podcaster Deb Freeman about Edna Lewis and Virginia FoodwaysDeborah Freeman is the creator of Setting the Table, a multi-award winning podcast exploring Black foodways and culinary history that in 2023 was honored by the International Association of Culinary Professionals as “Podcast of the Year.” She’s also a colleague in the food writing world, with contributions including to Eater, Condé Nast Traveler, and Garden and Gun, and is the food editor for Richmond’s Style Weekly. We sat down via Zoom to talk about her most recent project, Finding Edna Lewis, a new docuseries for Virginia Public Media that explores the life of the Black female trailblazer who was a cel...2024-08-0935 min
Meat + ThreeIndigenous Foodways for the FutureDescription:In order to honor indigenous foodways and culture, we need to start talking about them in the present tense. Let’s look to the future in order to dismantle a colonial past! In this episode we explore some of the ways indigenous communities are revitalizing ancestral foodways and centering them in contemporary conversations about cuisine. Focused in the American Southwest, our reporters explore a Navajo farm producing culturally appropriate baby foods, a restaurant collectively run by the 19 Pueblos of New Mexico, and a restaurant/online indigenous marketplace based in Denver. Further Reading:2024-08-0229 min
FolkloringFoodwaysFoodwaysWelcome to the Folkloring Podcast. Foodways is a connection between food-related behavior and patterns of membership in cultural community, groups, and society. Food customs and consumption practices are integral components of cultural identity formation. Food serves as a tangible link to cultural roots, facilitating the maintenance and renegotiation of identity in new environments. Delving into the folklore surrounding food reveals insights into mankind's enduring quest for understanding their environment. Join us as we explore traditional and modern practices, behaviors and beliefs surrounding food. EnjoyQues...2024-05-141h 21
A New CapitalismRevitalizing Roots: Nourishing Communities through Indigenous Foodways with Chef Sean Sherman (Part One)This week Frank is joined by Chef Sean Sherman to discuss Indigenous foodways, cultural revitalization, and building a new capitalism rooted in reciprocity. Sean shares his powerful vision for reconnecting people and communities to Native foods and food sovereignty. Sean and Frank explore innovative models for sustainable local economies that support Indigenous producers and challenge extractive capitalist practices. Tune in for an energizing conversation about the intersections of food, culture, and business and how we can come together to nourish and empower all people. About Chef Sean Sherman: A member of the Oglala Lakota...2023-12-1216 min
Tacos of TexasBlack Mexicans, Part 2: Tracing the foodways of Black Seminoles and Mexicans in Texas and Mexico
There is so much untold and uncovered history of the African diaspora, especially that within the lineages of slavery. Food can signal a variety of possibilities within history, and in this episode, we examine the melding and the migration of Black Seminoles across Texas and into Mexico. We join Windy Goodloe and Corina Torralba Harrington, both descendants of Black Seminoles and of Mexican heritage for a Juneteenth celebration in Brackettville before making a pilgrimage to Nacimiento de los Negros in Coahuila, Mexico. We uncover their connecting points, foodways, and how they are preserving and continuing their culture and history.2023-10-3159 minTacos of TexasBlack Mexicans, Part 1: Tracing the foodways of Black Seminoles and Mexicans in Texas and Mexico
There is so much untold and uncovered history of the African diaspora, especially that within the lineages of slavery. Food can signal a variety of possibilities within history, and in this episode, we examine the melding and the migration of Black Seminoles across Texas and into Mexico. We join Windy Goodloe and Corina Torralba Harrington, both descendants of Black Seminoles and of Mexican heritage for a Juneteenth celebration in Brackettville before making a pilgrimage to Nacimiento de los Negros in Coahuila, Mexico. We uncover their connecting points, foodways, and how they are preserving and continuing their culture and history.2023-10-241h 16
Life With FrancyLife with Jon Katz - Foodways CoachWelcome to today's podcast episode, where we're joined by Jon Katz, a Foodways Coach who has a truly inspiring story to share. In late 2020, Jon went through an incredibly difficult breakup that triggered a chain reaction of negative events, including struggling with his weight, anxiety, depression, and even suicidal thoughts. It was a culmination of decades of poor decisions and bad habits that had taken their toll on his mental and physical health.
However, Jon refused to let this define him, and in the two years since that low point, he has completely transformed his life. Today...2023-05-2947 min
Eat Your Heartland OutExploring Missouri's Unique Foodways with Suzanne CorbettWe are delving into the unique world of Missouri foodways with author, food historian and foodways interpreter Suzanne Corbett. A native of Missouri, Corbett has contributed to a variety of regional and national publications, including AAA Explorer, the St. Louis Post-Dispatch, and Midwest Living. And, she’s authored five book including The Gilded Table, Pushcarts & Stalls: The Soulard Market History Cookbook, and A Culinary History of Missouri.Eat Your Heartland Out is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.2023-03-3040 min
Green Dreamer: Seeding change towards collective healing, sustainability, regeneration391) Enrique Salmón: Ancestral foodways that enrich local landscapes"I came up with the idea of ‘Eating the Landscape’ because I was thinking about our Indigenous ancestral foodways. It’s not just about food. It’s not just about nutrition. ‘Eating the Landscape’ is about this large, interconnected matrix of our relationship to place." In this episode, Enrique Salmón, Ph.D. guides us to see Indigenous foodways as parts of an interconnected matrix of our relationship to place. Introducing the concept of “kincentric ecology,” Enrique problematizes one-size-fits-all approaches to caring for the land. He also elaborates on why many Native peoples are opposed to memory banking as a way...2023-03-161h 02
Place Settings by SAVEUROmar Tate & Cybille St.Aude-Tate on Celebrating Black Foodways and Building Better Food Systems in PhiladelphiaWith Honeysuckle Provisions, co-founders Omar Tate and Cybille St.Aude-Tate are offering something comfortingly familiar but also radically new. Their Afrocentric grocery store and cafe opened last month in West Philadelphia to serve a neighborhood where fresh, organic produce and healthy food options were in short supply. Building on over a decade of experience working as chefs mostly in New York City—with both also running successful pop-ups until the pandemic hit—the couple wanted to create a different kind of food space. Honeysuckle Provisions directly supports Black farmers, dismantles toxic kitchen culture, and celebrates Black foodways with menu high...2022-11-1736 min
GravySFA Symposium and SpoonbreadA reflection on the 2004 Southern Foodways Symposium, by soul food scholar Adrian Miller. Learn more about your ad choices. Visit megaphone.fm/adchoices2022-10-1205 min
Hobby Farms Presents: Growing GoodEpisode 39: Lilian Hill discusses dryland farming, traditional foodways & farming systemsListen in on this conversation with land steward, Native American Food Sovereignty Alliance Executive Director and Hopi Tribe member Lilian Hill as she talks about dryland farming, traditional foodways, farming systems and more. Hear about Lilian’s family and community heritage and how she connects with traditional agriculture methods, foodways and food sovereignty work. She tells us about her and her husband’s founding of the Hopi Tutskwa Permaculture Institute—which provides outlets to explore areas of food production, energy, water and small-scale food cooperatives—plus the 15-acre area of farmland her grandparents once farmed and another 2-acre per...2022-10-1236 min
KPFA - Law & Disorder w/ Cat BrooksAfrican Foodways and The Wakanda Cookbook w/ Nyanyika BandaOn this episode, we speak with Nyanyika Banda, the cook and creative mind behind The Wakanda Cookbook – a cookbook for the Marvel universe that builds out of expertise in culinary traditions from all over the African continent. Nyanyika is a Malawian-American chef, writer, and entrepreneur. She designed her history and writing degrees around African Foodways and has been a scholar of the topic ever since. Nyanyika Banda teaches Culinary Arts at Holyoke Community College and continues to freelance, contributing to Food52, Thrillist, Saveur, and RESY; she also contributed an essay to the book Knives and Ink.
And of...2022-10-0347 minGravyA Symposium MemoryA reflection on the first Southern Foodways Alliance Barbecue Symposium, by Founding Director John T. Edge. Learn more about your ad choices. Visit megaphone.fm/adchoices2022-09-2804 min
This Is How We CareS1E7: Reclaiming Indigenous Foodways with Claudia SerratoClaudia Serrato (she/her) is an Indigenous culinary anthropologist, a public scholar, a doctoral candidate, and a professor of ethnic studies. She was born and raised in Los Angeles, California predominantly on an Indigenous Mesoamerican diet. At an early age, she began to cook alongside her elders, gaining time-tested food knowledge.In this episode, Emily and Claudia discuss the decolonization of foodways, how reconnecting with native food can help re-indigenize communities, using foodways as a way of resistance, and the importance of a body archeology. You can connect with Claudia on Instagram. Full tr...2022-09-2654 min
Speaking of Travel® With Marilyn BallAsheville’s Chow Chow Culinary Festival Celebrates The Foodways of Southern AppalachiaChow Chow is a unique culinary event series in Asheville, NC, providing a platform to amplify voices working to sustain and strengthen its community and promote the culture and culinary scene.Rebeca Lynch is the Executive Director of Chow Chow and has served alongside the passionate and committed volunteer board of directors. She supports the region’s community of creative makers, helping build community by bringing everyone together around the Southern Appalachian table. Jael Skeffington is co-founder & CEO of French Broad Chocolates and is a founding Board Member and Vice President of Chow Chow. She bel...2022-09-0445 min
The Good Dirt: Sustainability Explained106. Finding Foodways: History, Culture and Cuisine with Ellen Letourneau and Claudia KousoulasLearn how a region's foodways can be one of the most fascinating tell the history and culture of a specific time and place. If you're interested in food, development and land use planning, and stories, this episode is for you!Claudia Kousoulas and Ellen Letourneau are the co-authors of A Culinary History of Montgomery County, Maryland. This is the second book in which they have explored the food heritage of Montgomery County, the first being Bread and Beauty: A Year in Montgomery County’s Agricultural Reserve, which is full of beautiful photographs and wonderful recipes representing our re...2022-08-261h 13
Grinnell College: Authors and ArtistsJin Feng, "Tasting Paradise on Earth: Jiangnan Foodways" (U Washington Press, 2019)Today I talked to Jin Feng of Grinnell College about her fascinating book Tasting Paradise on Earth: Jiangnan Foodways (U Washington Press, 2019).Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng's wide-ranging exploration of cities in the Lower Yangzi Delta--or Jiangnan, a region known for its paradisiacal beauty and abundant resources--illustrates how people preserve culinary inheritance while also revamping it for the new millennium.Throughout Chinese history, food nostalgia has generated cultural currency for individuals. Feng examines literary treatments of J...2022-08-0141 min
New Books in Popular CultureJin Feng, "Tasting Paradise on Earth: Jiangnan Foodways" (U Washington Press, 2019)Today I talked to Jin Feng of Grinnell College about her fascinating book Tasting Paradise on Earth: Jiangnan Foodways (U Washington Press, 2019).Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng's wide-ranging exploration of cities in the Lower Yangzi Delta--or Jiangnan, a region known for its paradisiacal beauty and abundant resources--illustrates how people preserve culinary inheritance while also revamping it for the new millennium.Throughout Chinese history, food nostalgia has generated cultural currency for individuals. Feng examines literary treatments of J...2022-08-0141 min
New Books in AnthropologyJin Feng, "Tasting Paradise on Earth: Jiangnan Foodways" (U Washington Press, 2019)Today I talked to Jin Feng of Grinnell College about her fascinating book Tasting Paradise on Earth: Jiangnan Foodways (U Washington Press, 2019).Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng's wide-ranging exploration of cities in the Lower Yangzi Delta--or Jiangnan, a region known for its paradisiacal beauty and abundant resources--illustrates how people preserve culinary inheritance while also revamping it for the new millennium.Throughout Chinese history, food nostalgia has generated cultural currency for individuals. Feng examines literary treatments of J...2022-08-0141 min
New Books in East Asian StudiesJin Feng, "Tasting Paradise on Earth: Jiangnan Foodways" (U Washington Press, 2019)Today I talked to Jin Feng of Grinnell College about her fascinating book Tasting Paradise on Earth: Jiangnan Foodways (U Washington Press, 2019).Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng's wide-ranging exploration of cities in the Lower Yangzi Delta--or Jiangnan, a region known for its paradisiacal beauty and abundant resources--illustrates how people preserve culinary inheritance while also revamping it for the new millennium.Throughout Chinese history, food nostalgia has generated cultural currency for individuals. Feng examines literary treatments of J...2022-08-0141 min
New Books in Chinese StudiesJin Feng, "Tasting Paradise on Earth: Jiangnan Foodways" (U Washington Press, 2019)Today I talked to Jin Feng of Grinnell College about her fascinating book Tasting Paradise on Earth: Jiangnan Foodways (U Washington Press, 2019).Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng's wide-ranging exploration of cities in the Lower Yangzi Delta--or Jiangnan, a region known for its paradisiacal beauty and abundant resources--illustrates how people preserve culinary inheritance while also revamping it for the new millennium.Throughout Chinese history, food nostalgia has generated cultural currency for individuals. Feng examines literary treatments of J...2022-08-0141 min
New Books in FoodJin Feng, "Tasting Paradise on Earth: Jiangnan Foodways" (U Washington Press, 2019)Today I talked to Jin Feng of Grinnell College about her fascinating book Tasting Paradise on Earth: Jiangnan Foodways (U Washington Press, 2019).Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng's wide-ranging exploration of cities in the Lower Yangzi Delta--or Jiangnan, a region known for its paradisiacal beauty and abundant resources--illustrates how people preserve culinary inheritance while also revamping it for the new millennium.Throughout Chinese history, food nostalgia has generated cultural currency for individuals. Feng examines literary treatments of J...2022-08-0141 min
Voices of Séet Ká KwáanFoodwaysMary Katasse-Miller talks with Debra O’Gara about traditional Lingit foodways. Mary is renowned for her legendary frybread that she sells during community events of all kinds, and her use of traditional Lingit foods.
2022-07-1529 min
The Poor Prole’s AlmanacReclaiming Indigenous Foodways with NATIFSIn this episode, we're joined with Mandu from NATIFS, North American Traditional Indigenous Food Systems, to discuss food sovereignty and the future of indigenous foodways and the concept of culture and food as dynamic and evolving.
North American Traditional Indigenous Food Systems (NāTIFS), founded by James Beard award winners The Sioux Chef, is dedicated to addressing the economic and health crises affecting Native communities by re-establishing Native foodways. We imagine a new North American food system that generates wealth and improves health in Native communities through food-related enterprises.
NāTIFS has opened the Indigenous Fo...2022-06-1348 min
Reversing Climate ChangeS3E16: How to save vanishing foodways and why!—w/ Dan Saladino, author of Eating to ExtinctionThe Green Revolution in the second half of the 20th century was seen as an important solution to the problem of malnutrition in the developing world at the time.And while it may have succeeded in staving off hunger, the industrialization of agriculture created a whole new set of problems, chief among them a lack of diversity in our food system.Why does this matter? What is the food monoculture costing us? And what can we do to bring back some of the diverse foodways we’ve lost along the way?Dan Saladino is...2022-06-0753 minGravyFresh Flour to the PeopleIn “Fresh Flour to the People,” the third episode in her five-part series for Gravy, producer Irina Zhorov talks to bakers who have started demanding more from a key element in their craft—flour. When we talk about ingredients, there’s a lot to consider: how fresh the fruit, how local the meat, how wild the fish. But for some reason, these are not questions most of us have been asking about flour—until more recently. In the South, much of the work to bring local, quality flours started in an inconspicuous little house and bakery in Marshall, No...2022-06-0130 min
Hobby Farms Presents: Growing GoodEpisode 29: Fatuma Emmad talks farming, foodways, food system politics and more!Farming, political science and the food system intersect for Colorado farmer, organizer and professor Fatuma Emmad, the guest on this episode of Hobby Farms Presents: Growing Good. Hear about how her family’s immigration and emigration shaped her understanding of the food system and how that led her to become a farmer herself, now at FrontLine Farming in Denver, Colorado. You’ll learn how Mile High Farmers, a coalition of 60-plus farmers and supporters, connects eaters and farmers with events and education in health and wellness, racial equity, marketing, land and policy. (Fatuma is president of this nonp...2022-05-1138 min
Real Food. Real Conversations.How Foodways Plays a Role in DietWhile there are many things wrong with diet culture, a major issue is its effect on foodways and how it influences people into thinking the food from their culture may be deemed bad or wrong.
There is no reason (other than a medical one) why you can't eat a food that is part of you and your culture. Just because our diet world likes to demonize certain foods, it doesn't mean it's right.
Listen in to hear more about why this shouldn't happen and how to eat what makes you feel good while including all the foods you love!
Dalina...2022-04-2733 min
Hobby Farms Presents: Growing GoodEpisode 26: Zoe Fuller chats about Alaskan farming, root cellars, indigenous foodways and moreYoung farmer Zoe Fuller talks about the growing agriculture scene in Alaska, where US farming statistics are being turned on their heads. You’ll hear about small-scale farmers coming together in the Matanuska Valley and creating a community-based economy in Alaska. Hear also about indigenous foodways and salmon-safe farming practices to protect salmon sources and waterways. Learn about what it’s like to farm at Singing Nettle Farm in Southcentral Alaska’s short but productive growing season. And learn about root cellaring as Zoe shares her root cellar experience and recent experimentation for keeping farm-grown food through the win...2022-03-2331 min
Healing Out Lao'dE33: Christy Innouvong-Thornton on experiences of growing up without her Lao Isan parents + moving beyond narratives of forced resilience & giving back through Southeast Asian foodwaysEpisode 33 features a conversation between creator/host Rita Phetmixay and founder of Courageous Kitchen & TukTuk Box enterprises, Christy Innouvong-Thornton!During this episode, Christy reflects on her painful experiences of growing up in a white household (w/o her Lao Isan parents) + moving beyond narratives of forced resilience & giving back through Southeast Asian foodways. Today, Christy is living her best life in North Carolina, while feeding, educating and creating socioeconomic advancement for Southeast Asian people through TukTuk Box, a specialty food retailer storytelling platform. ----------CONNECT WITH CH...2022-03-201h 06
Setting the TableThe Great Migration and Black FoodwaysTo understand African American foodways, we must first understand The Great Migration. From the 1910’s to the 1970’s, over six million African Americans moved from the rural South to the urban North in one of the largest mass movements of people in American History. On this episode, we hear from history professor Dr Frederick Douglas Opie, and culinary historian Adrian Miller, about how this critical phenomenon not only affected African Americans economically and socially, but also brought the spread of Southern food across the country, influencing regional cuisines for years to come.Setting the Table is part of W...2022-03-0931 min
Meat + ThreeThe Past, Present and Future of Black FoodwaysIn honor of Black History Month, we’re centering stories about Black and African American history, culture, and food. Discover the cross-continental history of rice farming, investigate the nuances of soul food, meet Black pitmasters working to make BBQ a more inclusive space, and reflect alongside an entrepreneur about the effects of the BLM movement on Brooklyn businesses. Further Reading:This episode featured Season 2, Episode 4 of Fields. You can listen to this episode wherever you get your podcasts! (Apple Podcasts | Stitcher | Spotify | RSS)You can also subscribe to Fields on your favorite podcast plat...2022-02-2724 minGravy"Married," by Jo McDougall"Married," by Jo McDougall. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018. Learn more about your ad choices. Visit megaphone.fm/adchoices2022-02-0904 minThe Poor Prole’s AlmanacFoodways and Climate Change in Ancient IrelandThis episode of "The Poor Proles Almanac" explores the dietary practices of prehistoric people in Ireland, highlighting the impact of climate change, ecological shifts, and the introduction of agriculture on their food sources and ways of life. The hosts, Andy and Elliott, take a deep dive into archeological evidence, examining plant and animal remains, pollen diagrams, and other indicators to reconstruct a picture of Ireland's evolving foodways over thousands of years.
Navigating the Post-Glacial Landscape
The episode begins by setting the stage for the arrival of humans in Ireland, tracing the retreat of glaciers and the...2022-02-0757 minGravy"Carlo Flunks the Seventh Grade," by Greg Brownderville"Carlo Flunk the Seventh Grade," by Greg Brownderville. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018. Learn more about your ad choices. Visit megaphone.fm/adchoices2022-01-0506 minThe Southern ForkMarcie Cohen Ferris, Author & Professor Emeritus, on Jewish Foodways in the American South (Chapel Hill, NC)It’s Hanukkah, and to celebrate this festival of light with a Southern accent, I asked Marcie Cohen Ferris to provide some insight into Jewish foodways in the American South. Her deep attachment to the study of place is rooted in her childhood in Arkansas. For over 40 years, she’s studied, documented, interpreted, exhibited, taught, and written about the South, largely through its foodways, material culture, and the southern Jewish experience. As a professor emeritus in the Department of American Studies at the University of North Carolina at Chapel Hill, Ferris is an editor for Southern Cultures, and her book...2021-12-0337 min