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Climate Cuisine Whetstone Radio
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Climate Cuisine is a podcast that explores how sustainable crops are used in similar climate zones around the world.
In the hands of different cultures, a single ingredient can take on many wondrous forms. Staple crops are seldomly confined to time or place, and thrive where they can— if climatic conditions allow. Climate Cuisine profiles how sustainable, soil-building crops that share the same biome are grown, prepared, and eaten around the world. As the world faces alarming upward shifts in base temperature, climate-centric conversations about crops become increasingly important to the resiliency and survival of our food systems.
Climate Cuisine is part of Whetstone Radio Collective. Whetstone Radio Collective creates storytelling dedicated to food origins and culture, with original content centering the perspectives of global majority populations and diasporas.
You can learn more about this podcast at whetstoneradio.com, on Twitter @whetstoneradio, on TikTok and Instagram @whetstonemedia and subscribe to our Spotify and YouTube channel, Whetstone Media, for more podcast content. You can learn more about all things happening at Whetstone at WhetstoneMedia.com.
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Why the Sweet Potato is Better than the Common Potato
Sweet potato has a larger growing range than the common potato and can thrive from sea level up to nearly 9,800 feet. In the final episode of this season of Climate Cuisine, we’ll talk with a researcher at the International Potato Center in Peru about the incredible root, and a sustainability teacher in Costa Rica who has figured out how to grow everything she and her family consume.Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.
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The Persimmon—A Sweet Summer Package For Winter Eating
Hey Climate Cuisine fans! I’d love for you to listen to this episode of Fruit Love Letters about persimmons from fellow Whetstone Radio host Jessamine Star. Fruit Love Letters is a curious audio-epistolary foray into the Anthropocene of fruit interwoven with original poetry. If you’ve loved learning about taro, pigeon pea and bananas, you’ll really enjoy the first season of Fruit Love Letters about apples, mulberry, pawpaw and breadfruit among many others, now streaming here wherever you get your podcasts!
Learn more about Fruit Love Letters here: https://www.whetstonemagazine.com/fruit-love-letters -
Malabar Spinach: A Leafy Green that Grows like a Weed
Malabar spinach is a leafy green in the tropics that grows all year round, and its vibrant purple seeds can even be used for hair dye. In this episode, we’ll talk with a Texan woman who dyed her daughter’s hair purple with the seeds, a plant researcher in Washington D.C. describing it is a great alternative food source, and a rooftop gardener in Taipei using it as a spinach substitute.
Topics covered in this episode:
Min 0:07: Meet Stephanie Fredrickson
Min 2:14: Intro to malabar spinach
Min 3:59: Experiments with the berries
Min 6:47: Meet Mamatha Hanumappa
Min 8:09: Why grow malabar spinach?
Min 11:09: Ways to cook malabar spinach
Min 13:04: The health benefits
Min 15:11: Meet Kate Nicholson
Min 17:17: Other similar perennials
Min 18:56: Reevaluating the definition of sustainability
Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. -
Meet Bamboo: The Fastest Growing Plant in the World
Bamboo is the fastest growing plant in the world; some varieties can grow up to three feet daily. Considered invasive in some parts of the United States, it is embraced in Latin America and Asia for its use in architecture, fashion and food. In this episode, we’ll chat with Hans Friederich, the former director of the International Bamboo and Rattan Organization; Momoko Nakamura, a food educator and storyteller in Japan; Kevindra Soemantri, a food journalist in Indonesia; and Hui Ting Tsai, a bamboo weaver in Taiwan.
Topics covered in this episode:
Min 0:17: Meet Hans Friedrich
Min 2:27 The enormous potential of bamboo
Min 6:17: Growing bamboo in Europe
Min 7:38: Meet Hui Ting Tsai
Min 7:45: Weaving and eating bamboo in Taiwan
Min 9:30: Meet Momoko Nakamura
Min 10:10: Bamboo used in dining and cooking in Japan
Min 13:25: Diminishing craft
Min 16:01: Meet Kevindra Soemantri
Min 16:24: Ways people use bamboo in Indonesia
Min 19:17: Different perspectives on bamboo
Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.
Guests: Hans Friederich (@gozohans), Hui Ting Tsai (@bamboo_says_2020), Momoko Nakamura (@_momoko_nakamura_), Kevindra Soemantri (@kevindrasoemantri) -
This Legume Tree Naturally Fertilizes the Soil
One of the staple pulses in Indian cuisine, the pigeon pea is much more than just a tasty ingredient in daal. It doubles as a natural fertilizer and can take nitrogen from the air and fix it into the soil. In this episode, we’ll talk with Aeles, an indigenous chef in Taiwan, about the ways her tribe cooks the pea; Vikram Doctor, a food journalist in India on how it’s used in Indian cuisine; and Koreen Brennan, a permaculture instructor based in Florida, on why it’s such a great plant to have in tropical gardens.
Topics covered in this episode:
Min 0:00: Meet Aeles
Min 2:07: What is pigeon pea?
Min 3:22: How Aeles and the Taromak cook pigeon pea
Min 6:21: Meet Vikram Doctor
Min 6:39: Why split legumes?
Min 8:04: The fundamentality of pigeon pea to Indian cooking
Min 11:51: Legumes as nitrogen fixers
Min 16:17: Increasing substitution of pigeon peas with yellow peas
Min 19:34: How climate change will affect legume consumption
Min 22:14: Meet Koreen Brennan
Min 23:04: How a permaculturist grows pigeon pea
Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.
Guests: Aeles, Vikram Doctor (@vikram.doctor), Koreen Brennan
Want to hear the entire episode of Spirit Plate? You can listen to Shiloh Maples here. -
This Fruit Can Feed a Whole Family
The breadfruit tree can live up to 100 years and produce more than 2,000 pounds of fruit each season. It’s been a staple in the tropics for generations and can be made into chips, waffles, and porridge. This episode will dive into how it’s eaten in Puerto Rico and Hawai’i. Plus, a bit about its dark history in the slave trade. We’re talking about Mike McLaughlin from the Trees That Feed Foundation, Mike Opgenorth from the National Tropical Botanical Garden in Hawai’i, Juliane Braun, who wrote a paper about breadfruit’s role as an 18th-century superfood, and Von Diaz, a cookbook author and esteemed food writer.
Topics covered in this episode:
Min 0:31: Meet Von Diaz
Min 1:43: What is breadfruit and why is it important in the tropics?
Min 2:56: Meet Mike McLaughlin
Min 5:13: Agroforests
Min 8:04: Challenges of planting breadfruit trees that last
Min 10:47: Meet Mike Opgenorth
Min 11:42: Breadfruit across the Pacific
Min 15:53: Ways to cook breadfruit
Min 17:57: Surprising nutritive qualities
Min 20:35: Meet Juliane Braun
Min 21:06: Breadfruit’s dark past in the Caribbean
Min 24:15: Human adaptability to food
Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.
Guests: Mike McLaughlin (@treesthatfeed), Mike Opgenorth (@ntbg), Von Diaz (@cocinacriolla), Juliane Braun