The Roast

Title: Fusion Foods: Adaptation and Appropriation Subject: This week on The Roast Podcast, Chef Nick DeCaro of Island Style Food helps us break down the origins, meanings, and misconceptions about fusion food. Foodie language might have you thinking that fusion food is at odds with authentic cultural cuisine, but the way our cultural recipes evolve - be it through adaptation or appropriation, necessity or ingenuity – can be surprisingly complex and surprisingly delicious. Host: Kristin Bertsch Guest: Nicholas DeCaro, Chef, Island Style Food

Title: Emergency Ration or Delicacy? Subject: There are many questions that plague humankind like what is the meaning of life? Do aliens exist? What is in SPAM? And where did they get the name? Some answers may come with time and some may be forever kept within the inner circle of Hormel Foods. This episode of the Roast Podcast explores the origins and cultural impacts of SPAM. Host: Jade Faletoi Guest: Ayaka Dohi, Jaylen Gonzalez/Tihani Evangelista

Title: Food Movement: Immigration, Food Trucks, and Moving Forward After Tragedy Subject: With us this week is Mirak Kazanjian, the owner of Skewers food truck. He will discuss with us the life of a food truck owner, the culture and history of Armenia and its food, as well as highlighting what’s going on at a local Spokane Nonprofit, Feast World Kitchen. Host: Jacob Grubb Guest: Mirak Kazanjian

Title: All That Remains Subject: Fried chicken, corn bread, okra, neck bones, pig’s feet, chitlins. Many people familiar with American cuisine would categorize these items with good ole Southern cooking, but how many would recognize them as soul food staples with origins in US slavery and ties with Native Americans, West and Central Africans? Today’s episode of The Roast Podcast features a discussion on the origins of soul food and what remains for the modern generations of soul food consumers and chefs. Host: Jade Faletoi Guest: Stephy Nobles-Beans

Title: The American Plate Subject: Food is a living artifact of cultural survival; basic American cuisine is anything but basic with its deep roots in other cultures and countries.  Where did our foods originate from and how do they define who we are today? In this episode, Jill Turner will be discussing this topic with Richard Lindner, an associate of Occupational Studies at Le Coeur don Blue. Host: Jill Turner Guest: Richard Lindner

Title: Ethical Consumption Subject: This episode will explore how recipes of cultural tradition evolve when cultures intersect, and how global methods of cooking adapt and make their way into kitchens across the world. Host: Kristin Bertsch & Jade Faletoi Guests: Samuel Abbott & Chelsea Annis