AnthroDish

Sarah Duignan
  • 5.0 (39)
  • FOOD
  • UPDATED WEEKLY
AnthroDish

AnthroDish explores the intersections between our foods, cultures, and identities. Host Dr. Sarah Duignan sits down one-on-one with people in academia, hospitality, farming and agriculture, and more to learn about their food knowledge and experiences. If you're interested in the unique lives of everyday people who have been shaped by their relationship with food, this show is for you!

  1. 2D AGO

    146: Flavour's Role in Food System Fixes with Franco Fubini

    The idea of industrial food systems is flat, heavy, and feels complex to access. It brings up connotations of very bland, hyper-processed foods made to reach a large number of people at a low cost. There are important consequences to these food systems choices, though some are louder ones than others. My guest today, Franco Fubini, tackles an often under-appreciated one: flavours of ingredients.  Franco Fubini is the founder and CEO of Natoora, and takes a unique approach to seasonality and sourcing for chefs and consumers across London, Paris, Milan, Copenhagen, Malmo, New York, LA, Miami, and Melbourne. He is also a professor of Sustainability Management at Columbia University in NYC. Franco is driven by his belief that engaging people with the real flavour of fruits and vegetables, arguing that we can collectively transform how food is being farmed and supplied if we focus more on a supply chain rooted in flavour, transparency, and direct relationships. He is also the author of In Search of the Perfect Peach: Why Flavour Holds the Answer to Fixing Our Food System.  In today’s episode, we look at the role that flavour plays in our food systems, and how flavour’s decline has been connected to wartime economies and contemporary agricultural systems. Franco speaks to the work he’s doing through Natoora, and how both old and new strategies are needed to model more sustainable, resilient, and locally-grounded food systems for the future.  Learn More About Franco In Search of the Perfect Peach Natoora Website Instagram: @natoora and @francofubini

    32 min

  2. MAR 4

    145: Exploring the Biodiversity of Climate-Smart Crops with Shreema Mehta

    Industrial food systems tend to use mono-crop and unilinear approaches to supplying the Global North with food. But what happens when we consider more diverse crops? My guest today, Shreema Mehta, will discuss the traditional, climate-smart crops that are overlooked by the industrial food system. She started Climate Cookery selling tamarind hot sauce and has since expanded it to a newsletter that explores increasing biodiversity and supporting knowledge of underutilized crops. Resources: Climate Cookery newsletter Instagram: @climatecookery

    26 min

  3. FEB 25

    144: The Rich History of Georgian Wines with Sarah May Grunwald

    When it comes to wine, I have a tendency to retreat and panic: I don’t know anything, and I certainly don’t feel like I have the means to access the knowledge. I often wonder if that’s a common experience for people, based on the connotations that come with its consumption. My guest this week, Sarah May Grunwald, is someone I find quite admirable for the barriers she breaks down in communication about wine and winemaking practices.  Sarah May Grunwald is a wine, food, and travel writer originally from California. She is a certified sommelier, WSET level 3 certificate holder, and former professor of wine. Sarah practices permaculture and keeps bees in the Roman countryside, where she produces olive oil and has seven rescue dogs and five cats. She leads wine and food tours in Rome and the country of Georgia and co-owns a Tbilisi-based food and wine tour company called Taste Georgia. She has been working in Georgia since 2014. Today, she’s on the show to discuss Georgian wines' rich, deep, and fascinating history. Despite more attention being given to Italian or French traditions of wine, Sarah May taught me that wine’s birthplace is long considered to be in Georgia during the Neolithic. What makes us skip over this key piece of wine history? We explore the role of the qvervi vessel in the specific practices of winemaking in Georgia. These sociopolitical and geographic influences have informed how and where Georgian wine is made, and delve into the future of winemaking with climate change.  Learn More About Sarah May Grunwald: Taste Georgia  Contadina (Sarah May's Newsletter)

    54 min

  4. FEB 18

    143: Unpacking the Absent Food Citizen in Policy with Isabela Bonnevera

    This week, we’re exploring the idea of the food citizen, or perhaps more accurately, the absent food citizen, with Isabela Bonnevera. Isabela is a doctoral researcher at ICTA-UAB, and engages with participatory methods to explore how immigrants are shaping sustainable food transitions in cities. She also examines how sustainable food policies impact food justice outcomes for immigrant communities. I met Isabela through her work as the co-founder of Feminist Food Journal, which is an award-winning magazine and podcast. Additionally, she is an editor of Urban Agriculture and Forced Displacement, a forthcoming volume for the Springer Urban Agriculture Series. In today’s episode, Isabela unpacks the idea of food citizenship: who is involved in defining it, how immigrants are often framed or defined in food policies, the power of language to shape meanings of “healthy” and “cultural” foods, and the consequences of exclusion in food policy writing. I could quite honestly speak with Isabela forever on this topic, as she has really illuminated some under-considered elements to these issues. Resources: Feminist Food Journal Isabela’s Article on Food Citizenship in Agriculture and Human Values The Good Food Project LinkedIn

    39 min

  5. 2024-11-26

    142: What Role Does Food Play in Fiction Writing? with Margaux Vialleron

    One of the most frustrating parts of watching Gossip Girl growing up was witnessing the elaborate breakfast spreads that the families had each morning, only for the main characters to grab a piece of toast and run away with anguish. When we think about fiction, food isn’t always central to how a story is told. But what happens when it is?  My guest this week is Margaux Vialleron, a French-born and Glasgow-based interdisciplinary writer and cook. She is the author of two novels: Breaststrokes (May 2024) and The Yellow Kitchen (July 2022). Her story, Fernanda’s Fish Soup, was runner-up in the 2022 Harper’s Bazaar short story competition. She also writes The Onion Papers, a hybrid newsletter about storytelling in the kitchen. Margaux’s work explores the landscapes of remembrance, the links between inner spaces and wild outer spaces, and food and seasonality as communal experiences. In today’s episode, Margaux unpacks the power of food as a storytelling device in fiction, the consequences of character development relating to appetite and economics, and the power of the kitchen in writing and real life. Margaux is a beautiful writer, and I know a lot of the warmth in her work comes from the time she dedicates to food and eating in her character development, so it is a special treat to hear her perspectives on incorporating this into fictional worlds. Learn More About Margaux:  Website: https://margauxvialleron.com/  The Onion Papers Newsletter: https://theonionpapers.substack.com/  Breaststrokes Novel The Yellow Kitchen Novel Instagram: @margauxvlln

    32 min

  6. 2024-11-19

    141: Uncovering Medieval Pictish Foodways through Paleobotany with Dr. Shalen Prado

    Oftentimes, when we think about plant-human relationships, we’re thinking about our contemporary lives and how plants factor into it – be it North American plant-based diets or what we’re growing in our apartments. But our relationship with plants goes back for millennia, and accessing this historical and prehistoric knowledge is a glimpse into what life looked like for ancient humans. My guest this week is Dr. Shalen Prado, who is here to explore what we know about plant-based eating during the medieval period of Scotland. Shalen is a settler-archaeologist living in Saskatoon and originally from the East Coast (Mi’kma’ki or Prince Edward Island). She researches ancient human-plant relationships and foodways. Shalen currently works as a Living Skies Postdoctoral Fellow at the University of Saskatchewan and collaborates with the Bridge To Land Water Sky Living Lab. In today’s episode, Shalen shares some of her research on the elusive Picts of Scotland and how she uses phytoliths and ceramic sherds to uncover what plant-based eating looked like for this group of people during the medieval period of Great Britain. Learn More from Shalen: Instagram: @spradoplants Recent open-access article: https://doi.org/10.1016/j.jasrep.2024.104695 Microbotanical research database: macmicrobot.omeka.net

    33 min

  7. 2024-11-12

    140: Recovering from Restrictive Online Diet Myths with Dr. Sarah Ballantyne

    Diet culture on the internet is excellent at sensationalizing our food to the point of panic. I’m sure many of you have seen the videos across TikTok and Instagram where someone positions themselves as an expert and demonizes strawberries, bread, or my beloved potatoes. But what happens when we take a more proactive and less restrictive approach to looking at food? My guest today is the delightful Dr. Sarah Ballantyne, the founder of Nutrivore.com and the New York Times bestselling author of Nutrivore: The Radical New Science for Getting the Nutrients You Need from the Food You Eat. She creates educational resources to help people improve their diet and lifestyle choices, empowered and informed by the most current evidence-based scientific research. With Nutrivore, Dr. Sarah has created a positive and inclusive approach to dietary guidance, based on science and devoid of dogma, using nutrient density and sufficiency as its basic principles: Nourishment, not judgment. On today’s show, we’re breaking down why diet-centric approaches don’t work, busting myths around food fears, and Dr. Sarah explains her Nutrivore mindset. It is an immense pleasure to have a conversation with someone with such nutritional knowledge and an approach to eating that is sustainable and realistic, so I am very excited to share this with you all. Learn More from Dr. Sarah!   Book: Nutrivore   Website: https://nutrivore.com/    Instagram: @drsarahballantyne   Threads: @drsarahballantyne   TikTok: @drsarahballantyne   YouTube: https://www.youtube.com/c/drsarahballantyne/    Get one of five free Nutrivore Guides Here! https://nutrivore.com/thankyou/?aff=49

    42 min

  8. 2024-11-05

    139: What Makes for Good Food Policy? with Chef Joshna Maharaj

    One downside I find when I spend too much time on the internet is that there’s an overwhelming viewpoint that the system is broken and there’s not much we can do to change that – or that food, in general, is disconnected from all other components of our lives. But I think these attitudes forget that a lot of empowerment comes through advocating for better policies across the board.  My guest today is absolutely LEGENDARY when it comes to just that: Joshna Maharaj. Joshna sees food as our common denominator as humans and understands it holds the power to solve many problems we’re facing. As she sees it, good food policy automatically means good health, agriculture, labour, and environmental relationships.   Joshna Maharaj is a chef, speaker, author & activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality, sustainability, & social justice to the table. Joshna works with institutions in Canada to build new models for food service. Her first book, entitled Take Back the Tray (May 2020), captures the lessons & experience from her work in changing institutional food systems around the globe. She is an enthusiastic instructor of both culinary and academic students, constantly finding ways to make food stories come alive. Joshna has just started a Master’s in Gastronomy in Dublin, Ireland and is enjoying the delights of being a student once again.  In our conversation today, we talk about how to tackle the prickliness of food policy and what happens when we break down the silos of industry, government, and hospitality to build better values and relationships with food. Learn More from Joshna:  Instagram: @joshnamaharaj Book: Take Back the Tray

    49 min
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5
out of 5
39 Ratings

About

AnthroDish explores the intersections between our foods, cultures, and identities. Host Dr. Sarah Duignan sits down one-on-one with people in academia, hospitality, farming and agriculture, and more to learn about their food knowledge and experiences. If you're interested in the unique lives of everyday people who have been shaped by their relationship with food, this show is for you!

Information

  • Creator
    Sarah Duignan
  • Years Active
    2018 - 2025
  • Episodes
    153
  • Rating
    Clean
  • Show Website
    AnthroDish

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