136 episodes

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!

AnthroDish Sarah Duignan

    • Arts
    • 5.0 • 38 Ratings

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!

    129: Third Culture Cooking, TikTok Foods, and Kung Food Cookbook with Jon Kung

    129: Third Culture Cooking, TikTok Foods, and Kung Food Cookbook with Jon Kung

    For our last episode this season, we’re exploring what it means to cook from a third culture kitchen. There’s been growing discussions online of what it means to be a third culture kid or a third culture individual. My guest today, Jon Kung, is one of the best people to speak to how third culture experiences can play out through food, cooking, and kitchen spaces.
    Jon is a popular Chinese American chef, content creator, and podcast host of 1 For the Table with legendary drag queen Kim Chi. Jon has amassed a following of over 2 million people for their unique style of third culture cooking, which blends cultural traditions, flavours, and ingredients that hold personal meaning to them. After graduating from Eastern Michigan University with a bachelor’s degree in theatre arts and creative writing, and then earning a law degree from University of Detroit Mercy, Jon changed career paths to focus on cooking. They worked in some of the top Detroit kitchens before launching their successful Kung Food Market Studio pop-up. As the pandemic forced the pop-up to shut down, Jon turned to social media to create instructional and entertaining cooking videos that explore the vast Chinese diaspora, and apply culinary techniques of traditional Chinese cooking onto global flavours and ingredients.
    Jon is on the show today to discuss their debut cookbook, Kung Food: Chinese American Recipes from a Third Culture Kitchen. We explore what it means to cook through third culture lenses, the 2010s rebrand of American fusion cooking and its impact on the idea of authenticity and third culture expressions in food, TikTok food landscapes, how Jon translated their dishes and videos into a cookbook format, and Toronto’s early 2000s obsession pizza obsession.
    Learn More About Jon: 
    Jon's Cookbook: Kung Food: Chinese American Recipes from a Third Culture Kitchen TikTok: @jonkung Instagram: @jonkung YouTube: @jonkung Threads: @jonkung Website: https://www.kungfood.kitchen/ 

    • 34 min
    128: Heydays at the June Motel - Translating a Lakeside Summer Cuisine into a Cookbook with Katie Laliberté

    128: Heydays at the June Motel - Translating a Lakeside Summer Cuisine into a Cookbook with Katie Laliberté

    Here in Ontario, we’re just hitting the warmer spring weather after a grey and cloudy winter, and anyone living up north can attest to the amount of daydreaming we do about our future and past summer plans. During that daydreaming, memory and nostalgia can play a significant role in establishing an ideal summer, with tastes, scents and flavour playing powerful roles in thinking about what foods were prepared and shared. During the summer, the simple and mouth-watering foods tend to satisfy better than during a blustery snowstorm — but how can one capture the ritual and ceremony of joy and make it last throughout the year?
    My guest today is Katie Laliberté, who is here to share the nostalgic and delicious experience that informed the forthcoming Heydays at the June Motel: Beach Town Classics, which is co-authored by Freddy Laliberte, Evan Baulch, and Emma Bulch. Katie helped to open Heydays Restaurant in Sauble Beach in 2020, after many years of supporting restaurants in Toronto. She is a writer and sometimes book-seller and is currently working on a restaurant romance novel as well.
     Today, Katie explores the pandemic landscape origins of Heydays Restaurant through its ongoing partnership with The June Motel, how her Connecticut roots informed the unique coastal comfort food cuisine within the cookbook, and how the restaurant and book serve as an invitation to take the beach home with you, to create summer memories to last a lifetime.
    Learn More about Katie!
    Buy the Heydays Cookbook
    Instagram: @heydaysrestaurant
    Website: https://heydays.thejunemotel.com/

    • 36 min
    127: How Local Journalism Explores the Foods of the American South with Hanna Raskin of The Food Section

    127: How Local Journalism Explores the Foods of the American South with Hanna Raskin of The Food Section

    News media at large is in a challenging position this year: we’ve seen mass layoffs across digital media, local news, TV, print, even podcasts and documentaries. There’s shifts in audiences, loss of journalist jobs, and shaky foundations of social media platforms like Twitter and Substack that make even the strongest bylines at risk of being swallowed up. As a public, that means how we consume and analyze media changes too. Here on AnthroDish and across food media platforms, food is a jumping off tool that can offer alternative avenues to navigate complex sociocultural and political issues. My guest today is Hanna Raskin, founder of The Food Section, who is here to explore how her newsletter is creating a nuanced space for food media coverage across the American South.  
    One of the leading voices for high-quality local food journalism, Hanna has received widespread recognition for her writing and reporting. She previously worked as a food editor and chief critic for The Post and Courier newspaper in Charleston, South Carolina, which earned her the James Beard Foundation’s inaugural Local Impact Journalism Award. Since then, she founded The Food Section in 2021 as a twice-weekly Substack newsletter, and subsequently moved it onto its own independent platform in 2024. The Food Section has been named one of the best newsletters in the country by several prestigious industry organizations. 
    Hanna sits down with me today to share her experiences building The Food Section after transitioning away from newspaper reporting, what the dimensions of local food journalism can offer that other beats cannot, and how to navigate the concept of rigour in a food media world that can otherwise easily swing from buzzy big media to surface level content creator coverage.
    Learn More About Hannah: 
    The Food Section Website Threads: @hanna_raskin Instagram: @hanna_raskin Facebook: The Food Section group

    • 27 min
    126: The Ikaria Way: How Mostly Plant-Based Foods Maintain a Greek Island's Longevity with Diane Kochilas

    126: The Ikaria Way: How Mostly Plant-Based Foods Maintain a Greek Island's Longevity with Diane Kochilas

    You may be familiar with the Greek island of Ikaria through the popularity of “Blue Zones” and the idea that these regions of the world can provide insights into living longer, healthier lives. Yet as with most trends around diet and health, there is so much unspoken about the nuances of what an Ikarian lifestyle and diet entails, and the cultural relationships that Ikarians have with their food and communities.  
    My guest today is Diane Kochilas, who is here to share her insights on these relationships with food through her new cookbook, The Ikaria Way. Diane has been at the forefront of bringing healthy, delicious Greek and Mediterranean cuisine to a wide international audience for over 25 years. She is the host and co-executive producer of the award-winning PBS show, My Greek Table, and she runs the Glorious Greek Cooking school on her native island Ikaria. She’s released 18 cookbooks on Greek cuisine, and has consulted with American universties to bring healthy Greek foods to their dining programs.
    Today, Diane unpacks what it means to live and eat in the spirit of the Ikarians, discusses the differences between food preparation and preservation in Greece compared to other Mediterranean cultures, and unpacks how the anxiety and disconnection between North Americans and their food has shaped how we think about cooking and eating, and how she navigates these perspectives through her recipes.
    Learn More About Diane: 
    Cookbook: The Ikaria Way  Website: https://www.dianekochilas.com/  Diane Kochilas on YouTube

    • 38 min
    125: Sesame, Soy, Spice: Using Plant-Based Recipes to Honour Heritage and Healing with Remy Morimoto Park

    125: Sesame, Soy, Spice: Using Plant-Based Recipes to Honour Heritage and Healing with Remy Morimoto Park

    Thinking about “typical” types of veganism can reveal a lot of fascinating Western stereotypes or biases around what it does and doesn’t entail. And yet so many cultural cuisines from around the world are rooted in plant-based meals that have been passed down through generations to shape contemporary ethnic cuisines. So what happens when someone adopts a vegan diet and lifestyle, in terms of navigating heritage, identity, and family connection?
    My guest this week is popular recipe developer and creator Remy Park from Veggiekins, who is here to explore these themes and discuss her beautiful debut cookbook, Sesame, Soy, Spice: 90 Asian-ish Vegan and Gluten-free Recipes to Reconnect, Root, and Restore. Originally from New York/New Jersey area with an international upbringing, she shares vibrant plant-based recipes that take inspiration from her three cultures: Korean, Japanese, and Taiwanese, and all the countries she’s lived in. Remy is also a certified yoga and meditation teacher as well as a holistic nutritionist. Her work has been featured in a variety of publications, including Shape Magazine, British Vogue, BuzzFeed, Elle Vietnam, CBS News, and ABC News.
    Within the cookbook, Remy’s personal wellness journey is woven throughout her accessible plant-based takes on international and Asian-ish dishes. In our conversation today, we explore the traditional flavours and diets of her Asian cultures, and how the book formed a love letter to Remy’s family heritage, how she navigates food as communication across American and Asian understandings of snacks and salads, and the power of language in recipe development when healing from eating disorder experiences.
    Learn More About Remy:
    Veggiekins Website: https://veggiekinsblog.com/ Seasame, Soy, Spice Cookbook Instagram: @veggiekins YouTube TikTok: @veggiekins

    • 36 min
    124: How Microgreens Weave Indigenous Knowledge and Western Science for Food Futures with Natalie Paterson

    124: How Microgreens Weave Indigenous Knowledge and Western Science for Food Futures with Natalie Paterson

    One of the pitfalls in sustainability movements is this assumption that we’re all working from an equal playing field, when the reality is that oftentimes we don’t have the home space or the time to grow our own food. What we don’t always ask is whether we can make the comproimses that allow us to meet those desires to grow our own food without the high demands often required of it conventionally. 
    My guest this week is Natalie Paterson, who has brought together her Indigenous cultural background and her scientific training to explore what we can do with microgreens. Growing up in New Zealand, Natalie was inspired by her Māori upbringing to explore the value of growing your own food. Natalie completed a BSci in nutritional biochemistry and an MS in food science at Chapman University in Orange County, California. Natalie pursued food science (the study of food from farm to fork), as she recognizes that food is intrinsic within every facet of life, thereby holding the power to promote health while preventing and curing disease. 
    Natalie speaks on her previous experience bringing scientific expertise to the market, identifying through her move to London, England, that there is often no connection between food, people, and nutrition. With the demand for at-home fresh vegetables persisting regardless of one’s location, Natalie speaks today on the ways that indoor hydroponic smart gardens can help make people’s cooking more simple, nutritious, and sustainable.
    Learn more about Natalie: 
    Instagram: @natalie.s.paterson

    • 47 min

Customer Reviews

5.0 out of 5
38 Ratings

38 Ratings

Coastalview ,

A fantastic podcast!

I’m so glad I discovered AnthroDish. Food is a passion of mine, and Sarah and her guests offer so much on the subject. The conversations are thoughtful, intelligent, and engaging. I’m happily surprised at how many fascinating topics and concepts connect to food. Thanks Sarah!

thebendinthepath ,

Anthrodish Podcast Continues to Inspire

This is my favourite podcast because it inspires and challenges us to grow, not just in our understanding of the dynamics of food and culture, but also in terms of the role we do and can play. So often, even the best interviewers can frustrate listeners by not truly listening to their guests. Sarah’s questions always open up interesting avenues of discussion but she also listens for opportunities to switch gears into an even more interesting or thoughtful angle or to flesh out an answer that sparked her curiosity and sense of wonder. Just as I’m wishing I could explore an idea further, she does so for us. This allows guests to be truly passionate and engaging and informative. Sarah’s building a home for so many unique voices and topics and then inviting us to join her on this journey. This is a community of people who care and want to make a difference. Sarah helps her incredible guests get their messages across while introducing more questions so that each show’s ending feels more like the beginning of a new, empowering and supported journey. It’s one I look forward to with each new episode. Bravo!

Leah 1975 ,

LOVE

I have been listening to this podcast from the beginning, and every week I think "this is the best one yet!". Sarah continually outdoes herself and consistently interviews fascinating and educated guests. I can't compare this podcast to any other, because there isn't one like it. I have been learning so much. Keep up the excellent work!

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