Food Tribe is a weekly show all about the people doing great things in the world of food.
Join host Georgie Creaven as she sits down with chefs, farmers, producers, and restaurateurs to talk about their food journeys, and the highs and lows of working in the industry. And it’s 2020, we’re in the midst of a climate crisis which means we can’t be talking about food without looking at the bigger picture and the power and impact our choices have on our food system, our communities, and our environment. This is a podcast that celebrates the people and places making their mark on our food industry.
Ep 50: Cook in Boots - Ravinder Bhogal
Today’s guest is the gorgeous, stylish, and lovely Ravinder Bhogal.
After a crazy twist of fate 13 years ago, Ravinder suddenly entered the world of food - and she’s since gone on to have this incredible career as a chef, food writer and journalist, and restaurateur. Ravinder opened her restaurant Jikoni 4 years ago, and has now just published her second book; Jikoni - proudly inauthentic recipes from an immigrant kitchen.
Ep 49: Chef Douglas McMaster
Doug believes a better future is possible, one in which we can mend our broken system and eradicate food waste. His restaurant, Silo is a beautiful expression of Doug’s vision - a sustainable food system for the future with zero-waste as it's point of difference.
From his journey to becoming a chef, and how he created Silo, to Doug's plan to bring zero-waste cooking to people all over the world... I hope you enjoy this wide-ranging conversation with the legend Mr. Douglas McMaster.
Ep 48: Raphael Dapaah - chocolate with a conscience
Creating a chocolate company was the furthest thing from Raphael 's mind - he went into a career in politics, and despite cocoa being a huge part of his heritage, it wasn’t until a turn of events in 2016 that led him to taking a trip back to Ghana to begin building his own ethical, sustainable craft chocolate brand. And in 2018 Dapaah Chocolates was born with a mission to uplift local cocoa-growing communities in Ghana, create new jobs, and pay farmers better, fairer wages.
Ep 47: World fermentation expert - Dr. Johnny Drain
Today’s guest is a scientist who happens to also be a world expert in fermentation and uses his scientific powers to help chefs and bars make food more delicious, in thoughtful, sustainable ways.
Johnny has worked on some fascinating projects - from fermenting butter to making ramen noodles in Switzerland, to co-founding MOLD magazine which explores the intersection of food and design, focusing on how we’re going to create a sustainable global food system that can feed 10 bn people by 2050.
Ep 46: Farmer Abi Glencross
Abi went from studying engineering to becoming a scientist who grew meat in a lab, to now farming heritage grains.
We talk about Abi’s journey from the lab to the field and what made her want to become a farmer. She gives us the lowdown on heritage grains, why they’re better, and how her and the team at Duchess Farms plan to supply heritage grains to more consumers and restaurants.
Abi is a trailblazer in her field, and so passionate about what she does. I know you're going to love hearing her sto
Ep 45: Nic Rizzi - owner and founder of Modal Wines
Nic imports small-batch, distinctive wines from independent producers who make wine in a way that works with nature, using as little intervention as possible. I’m a huge fan of his wines and Modal’s ethos and everything it stands for - sourcing product made with care in a way that respects nature, always placing importance on flavour and quality, and transparent supply chains that are built on human relationships. We chat about Nic's background, from music to wine, and how he came to start Modal Wines.