Claim OwnershipChewing the Fat
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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.
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.
67 Episodes
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What roles do some of New Haven’s non-profits play in the city’s food landscape? We speak with Sanctuary Kitchen and Love Fed New Haven, and the city’s Food Systems Director Latha Swamy to understand how food-centered programming, organizing, and activism address the needs of New Haven’s various communities. While organizations build their own niches, so … Read More Read More
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 … Read More Read More
Plant-based. Vegetable-forward. These terms have become more and more popular in a culinary world now obsessed with sustainable eating. But what if these ideas are hardly new? What if they have deep cultural roots around the world that often go underacknowledged or underappreciated? Bryant Terry is the chef-in-residence at the Museum of the African Diaspora … Read More Read More
In the early 2000s, eating local was believed to be transformative for our food systems. Those changes may not have come true, but what happens when we revisit local food today—this time, emphasizing equity, coalition-building, and approaches specific to place? Kiki Louya is a Congolese-American chef and entrepreneur who founded the all-women hospitality group, Nest … Read More Read More
For chef Paola Velez, kitchens are spaces for endless exploration. Detailed historical research and precise culinary craft come together to centerthe flavors, foods, and experiences of the Black diaspora. Sustainability isn’t a buzzword, but is a substantive set of evolving practices and values. She builds teamwork and belonging, transforming the kitchen into its own “starter”: … Read More Read More
Representation in the restaurant industry matters. Afro-Korean chef Nyesha Arrington joins us to reflect on her multicultural experiences growing up in LA, training in Michelin star restaurants, and competing on television and internationally. In navigating different––and sometimes exclusive––cooking spaces, Nyesha has drawn on her own identities and experiences to empower and evolve her craft. Listen … Read More Read More
At the Connecticut Center for Arts and Technology (ConnCAT), the culinary arts have led to storytelling, job growth, and equitable development for New Haven’s marginalized neighborhoods. Erik Clemons, CEO and founder of ConnCAT, chats with us about what it has taken to address poverty in the city, and how food and health are at the … Read More Read More
Food policies—even if seemingly fair or innocent—have disproportionately harmed communities of color and their health. Legal scholar Andrea Freeman asks questions of how we use the law to prove and address such injustices. In this archival episode, she shares more about this legal process, and the broader ways to challenge the interests of Big Food. … Read More Read More
Happy New Year! Enjoy our first episode of the next decade with ocean farmer and longtime YSFP friend, Bren Smith. We feature his new book, Eat Like A Fish: My Life as a Fisherman Turned Restorative Ocean Farmer. What does it take to build an economy for ocean farming? Training and empowering a new generation … Read More Read More
Native peoples in the United States are sustaining and revitalizing their unique relationships to food, land, and more broadly, their own cultures. But how have tribes learned from one another and built broader coalitions? Brown University Professor Elizabeth Hoover has traveled across the U.S. to document these efforts, interviewing indigenous growers, seed-keepers, chefs, and many … Read More Read More
Enjoy a special holiday episode of Chewing the Fat with your Thanksgivings! Food writing needs better standards. From the places she visits, to the language she chooses to use, San Francisco Chronicle restaurant critic Soleil Ho has shown how her writing tells deeper stories about food and the cultures it comes from. But what makes … Read More Read More
Ever wonder what it takes to produce an award-winning food podcast? At a live event with us, Gastropod co-hosts Cynthia Graber & Nicola Twilley share about their fascinating journey using science and history to tell stories about food. In the conversation, the two cover everything from the twists and turns of some of their episodes, … Read More Read More
You’ve heard it before: over one-third of all food is never eaten. Meanwhile, one in eight families struggles with hunger. So goes the problem of food waste––an environmental, social, and moral blight that affronts our public conscience. But is all food waste created equal? What might actually be wasted in producing food? Who benefits most … Read More Read More
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. … Read More Read More
It’s about more than just business. Ninth Square Market Too Caribbean Style and Rhythm Brewing Co. are two of many black-owned businesses in New Haven drawing from history and family traditions to provide delicious food and drink for local communities. Ninth-Square owner Elisha Hazel and Rhythm Brewing Co. founder Alisa Mercado share about overcoming challenges … Read More Read More
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 … Read More Read More
In our public conversation with farmer and activist Leah Penniman, we listen to her tell the powerful story of Soul Fire Farm, as told in her book, Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land. She shares with us on uncovering truth with language, how Afro-indigenous communities have influenced sustainable … Read More Read More
How are movements for land ownership changing across the American South? In this week’s episode, Savi Horne, Director of the Land Loss Prevention Project, speaks to how demographic changes, recent legislation, and new cooperative models are affecting how we envision the future of land tenure. How might coalition-building around land—historic and contemporary—advance social and environmental … Read More Read More
Samin Nosrat’s Salt, Fat, Acid, Heat is now a best-selling, James Beard award-winning cookbook, also turned Netflix series. Dive into Samin’s creative process as she was still writing the book back in 2015: her inspirations, doubts, collaborations, and hopes for writing something timeless. Plus, Samin shares more on what culinary stardom doesn’t tell us, and … Read More Read More
Pasta. Olive oil. Polenta. Much of Italian cuisine today has come to be defined by staples like these and their associated dishes (with strict recipes and rules to boot!). Yet how did we arrive at these ideas? Karima Moyer-Nocchi is a food historian who looks at the development of the Italian culinary landscape. She discusses … Read More Read More
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