The Chefs' Manifesto The Chefs' Manifesto

This standalone bonus episode of the Chefs' Manifesto Podcast features a conversation between host Chef Tom Hunt and Dr. Colin Clubbe, Head of the Conservation Science Department at Royal Botanic Gardens Kew. In their conversation, which was recorded back in 2019, Chef Tom and Dr. Clubbe discuss biodiversity loss and how to alleviate it from an interdisciplinary standpoint, as chefs, scientists and advocates of good food systems. In the episode, listeners will learn more about the incredible conservation work at Kew and discover some magnificent examples of closed loop systems within biodiversity conservation projects.

The last episode in this Crop Series season is all about the famous crop wheat! Pastry Chef Sahar Parham Al Awadhi from the UAE and Chef Eduardo Garcia from Mexico will share their experience using wheat in the kitchen, as well as talk about the cultural significance of wheat and bread in their parts of the world. Expert Filppo Bassi from ICARDA then joins the discussion to give more context and add a scientific perspective on wheat.

This week's episode features everything you need to know about the great crop millet! Chef Vanshika Bhatia and Chef Mokgadi Itsweng share their experiences cooking and experimenting with millets in their kitchens and make listeners fall in love with this fantastic ingredient. A discussion with Shivali Sharma from ICRISAT follows on how many sustainable benefits millets can bring to the table.

The fourth episode in this season is all about sweet potato! Given its rich nutritional content, the sweet potato is one of the most consumed crops in Africa. Chef Kiran Jethwa and Chef Yi Wen share recipes and stories about this fantastic healthy crop from their respective parts of the world. Maria Andrade from the International Potato Center then joins the discussion and reinforces the importance of sweet potato for many people and communities around the globe.

In this third episode of Chefs' Manifesto Podcast season 3, you will learn about the famous crop coffee! Chef Daniel Kaplan and Chef Aylin Yazıcıoğlu talk about how coffee is an integral part of their respective cultures but explain how it can be produced and consumed in a more sustainable and careful way along the production chain. Experts Rolando Cerda and Sarada Krishnan in the last part of the episode address the urge to act on the coffee production chain in order to produce better and in a respectful way for people and planet, and most importantly, to safeguard biodiversity. Tune in!

Episode 2 of this season focuses on sorghum, an underappreciated crop that is mainly grown in Africa. Chef Ali Mandhry, a sorghum champion, shares recipes and his passion for this crop working from his home in Mombassa, Kenya, whilst Meymuna Hussein shares her journey from East Africa to America and the importance of sorghum in her culture and cooking. Expert Eva Weltzien, pre-breeding consultant from ICRISAT wraps us up by championing the sustainable impact sorghum can have if we produce and use it as an alternative to more pollutant crops. Correction: At about 3min, it should say that sorghum stalks, not roots, are used as fuel for cooking.