Food Stories

Barb Sheldon
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Think of Food Stories as a cozy bowl of something comforting for you to enjoy as you take a break from your busy life. Each 30-minute episode with tell the food story of an industry expert or every-day cooker, grower, and eater from diverse backgrounds about their food memories and food connects them back to who they are. Hosted by renowned food educator, cook, and food justice advocate Barb Sheldon, each episode will include a recipe and an ever-expanding Spotify playlist collection of our guests' favorite food tunes for you to cook along to! Be sure grab your seat at the the Food Stories Dinner Table to stay connected to all good things happening in food. Sign up today at barbsheldonfoodstories.com .

  1. 03/28/2024

    Andrea Stroeve-Sawa, Magic Cattle, Taking Care of the Land, and Wasting Nothing

    In our last episode of the season, Barb sits down at the kitchen table with Alberta rancher and manager of Shipwheel Cattle Feeders about regenerative Agriculture and holistic management of the land and the animals. A fascinating episode filled with stories, history, and lessons about regen ag that you may not have considered before.

  2. 03/15/2024

    Dr. Kris Nichols, Regenerative Agriculture, and What Soil Tells Us About Our Food Stories

    Barb welcomes Dr. Kris Nichols to her kitchen table this week, and they talk all things regenerative agriculture and soil science. Dr. Kris Nichols is the Lead Soil Scientist with Food Water Wellness Foundation, the Regenerative Alberta Living Lab, and Research Director at MyLand Company Inc. in Phoenix, Arizona. She founded KRIS (Knowledge for Regeneration and Innovation in Soils) Systems and was a Senior Science Advisor with Canadian Organic Growers, the Chief Scientist at Rodale Institute, and a Research (Soil) Microbiologist with the USDA-Agricultural Research Service. Kris was an advisor for the Real Organic Project; Savory Institute’s Ecological Outcome Verification program, McCain’s Farms of the Future; and Health First. She has Bachelor of Science degrees in Plant Biology and Genetics and Cell Biology, a Master’s degree in Environmental Microbiology, and a Ph.D. in Soil Science. Kris has given over 300 invited presentations throughout the world, authored or co-authored more than 30 peer-reviewed publications, been cited or interviewed for more than 100 magazine or newspaper articles and multiple books, numerous videos on-line, and two documentaries.

  3. 03/10/2024

    Miriam Bankey and Food Dignity, Inflation, Privilege, and The Joy of Watching Babies Eat

    Barb and Miriam are long-time friends who are used to talking about food together. In this frank conversation about food justice, Food Security expert Miram Bankey highlights the inequity of our food system and some incredible initiatives she is working on to bring dignity and food access to our community. Miriam's CBC article Miriam's Interview on the Current Some food security resources for you: Community Food Centres Canada Brown Bagging for Calgary's Kids The State of World Food and Nutrition 2022

  4. 02/25/2024

    Lareina Abbott and a Return to Metis Culture, Bannock, Pie, and Fiddles, and (once again) the Comfort of Soup.

    In this fabulous episode, Barb shares the Food Stories kitchen table with Metis speculative fiction writer, Lareina Abbott. Lareina pens Métis themed spec fiction, essays and memoir. A year ago, she received a Calgary Arts Development Grant to write a memoir about reconnecting with her Métis family and the story of her aunt who is a Métis elder. She received the 2023 Howard O’Hagan Short Story award for her short story “Ma Soeur Marie” published in the Prairie Witch Anthology, and was a member of the 2023 Audible Indigenous Writers Circle. She originates from a cattle ranch in northern British Columbia but currently lives and writes in Calgary on Métis Local 87 and Treaty 7 territory. You can find Lariena and her incredible work at @boneblackstories Lareina has pointed us toward this valuable resource for Metis recipes. To give proper credit, we have the link here and want to acknowledge the wisdom of generations of cooks who have created these recipes over time. https://www.metismuseum.ca/media/document.php/14522.Traditional%20Metis%20Foods%20revised%20May%202018.pdf

  5. 02/11/2024

    Anda Fabrig and Family Food Cultures, Making Food Inclusive, and Joyful Chocolate Rice.

    In Episode 3 of Season 2, the beautiful and brilliant Anda Fabrig (She/Her/Siya) joins us at the Food Stories kitchen table for a fascinating chat. Anda is queer Filipina educator and a diversity, equity, and inclusion specialist in Mohkinstsis (Calgary, AB). She holds a BA in Communications and a BEd in inclusive education. Anda works as an anti-oppressive and anti-racist consultant and educator, working alongside adults to create equitable spaces.  Anda and I discuss her diverse food background growing up in Filipino/Italian household, the incredible food that surrounded her from both sides of her family, growing up with serious food allergies, and creating empathetic conversations through collective care, food, joy, and activism.  Combining her lived intersectional experience with her formal education, she engages in trauma-informed practices to create a welcoming and inclusive environment for learning.  Good does more good! Content warning: This episode contains discussion around internal racism. The Conversation, by Robert Livingston Do Better, by Rachel Rickets The works of Kai Cheng Thom Walls Down Collective Shades of Humanity Queer Education Foundation Anda's Mom's Chocolate Rice 4 3/4 to 5 cups water 1 cup sweet rice 2 tbsp cocoa 4 tbsp sugar to taste Method Boil water and add rice. Keep stirring while cooking. Add cocoa and sugar and cook on low heat til it thickens. Evaporated milk on top to serve.

  6. 01/28/2024

    Syma Habib and The Spiritual Work of Food, Systems Thinking, and Transforming Food Through Salt And Air

    In Episode 2 of Season 2 we dive deep into the issues of food security and food dignity with Food Resilience Specialist Syma Habib. Syma works for the Climate Adaptation | Climate & Environment department at The City of Calgary, and has spent her life seeing the connections between food, belonging, and resilience. Check out her thought-provoking Substack newsletter at Whole Systems Healing, and learn more about how she makes connections between the body, the community, and food. Syma and I discuss the book "Inflamed" rel="noopener noreferrer" target="_blank">Inflamed: Deep Medicine and the Anatomy of Injustice" by Rupa Marya and Raj PatelHere is Syma's recipe for her family's chole. Check out our Instagram page for images of this delicous recipe! CholeBy Syma HabibIngredients 1 cup dry chickpeas (washed and picked clean)1 tsp baking soda4 cups water For the Masala: 75mL ghee or neutral oil1 onion, sliced1 tsp ginger, minced1 tsp garlic, minced1/2 tsp black pepper1 tsp chili powder (I like kashmiri)2 tsp coriander powder (I like to grind mine fresh)1 tsp garam masala1 tsp tamarind chutneySalt to tasteOptional: 1/2 tsp of anardana or amchur - I don't know what they're called in English, but anardana is dried crushed pomegranate and amchur is dry powdered mango Instructions: Soak chickpeas overnight with water and baking sodaDump the soaked chickpeas with the water you soaked them in a pot. Add a half teaspoon of salt and cook until done. Drain the chickpeas, you'll use them later.Make the masala: brown the onion in the oil until very golden. Add ginger and garlic and soften. Add spices and toast them lightly, then add at least a quarter cup of water, more if needed to create a spice paste. Allow the paste to simmer on the stovetop for 3-4 minutes, then add the chickpeas and more water as needed to create a stew-like consistency (not soup-like!) Simmer on low heat for 15-20 minutes, adding more water if needed.Serve garnished with raw ginger sticks and cilantro leaves, with a good naan or kulcha.

  7. 01/14/2024

    Season 2 Opener: Food Literacy Center Founder, CEO & Chief Food Genius Amber Stott and Changing the Food System Through Broccoli Boundaries and Radish Routines

    In the much-anticipated Season Two Opener, Barb welcomes the founder of the Food Literacy Center, Amber Stott to her kitchen table. Passionate about fruits and veggies, Amber grew up cooking and growing her own food, a joy she wants every child to experience. In 2011, Amber responded to the rising childhood obesity crisis by starting the nonprofit Food Literacy Center to inspire children to eat their vegetables. The nonprofit does this by teaching cooking and nutrition classes to elementary kids in low-income schools, helping them develop healthy habits that will last a lifetime. Amber uniquely understands the audience she’s serving and designed a behavior change model to meet the needs of those at highest risk for diet-related disease. Within just two months of food literacy classes, the nonprofit changes kids’ attitudes towards healthy foods—the first step towards long-term behavior change. Honors for Amber include being named one of Sacramento’s most powerful business leaders by Sacramento Magazine, Food Revolution Hero by Jamie Oliver Food Foundation, one of Food Tank’s 20 Innovators Protecting the Planet and one of their 17 Food Heroes to Inspire Us in 2017, Outstanding Woman Leader by the National Association of Women Business Owners, and a TEDx Sacramento Fellow. View her TEDx Talk here. In this episode, Amber mentions: Omnivore'sDilemma" rel="noopener noreferrer" target="_blank">The Omnivore's Dilemma by Michael Pollan HarvestForHope" rel="noopener noreferrer" target="_blank">Harvest for Hope by Jane Goodall Longer Tables Podcast Hidden Brain Podcast Amber's RecipeSunflower Seed Butter & Seasonal Fruit SandwichKids love peanut butter sandwiches! This recipe shows kids how to begin to add a fruit or veggie to every snack or meal, a routine we encourage them to practice every day. We ask kids to make a small shift in this beloved recipe by adding fruit instead of jelly. Kids might balk at first, because change is scary. But once they follow the recipe to make the whole sandwich, most kids start wiggling in their seats, asking to eat what they’ve just made.  Ingredients: 3 cups unroasted, unsalted sunflower seeds 1 Tablespoon sugar 1/2 teaspoon salt 1 Tablespoon olive oil Note: do not use roasted sunflower seeds, because their moisture has been released through the roasting process. Instructions:Add sunflower seeds to food processor with sugar and salt. Process for 8 to 10 minutes, until oils release from the seeds and a smooth butter

  8. 12/03/2023

    Food Stories Cozy Holiday Special: Arianne Jones, How to Be Hygge and The Power of Soup

    In the last episode of season one, we are celebrating the holidays and all things cozy and hygge with our dear friend Olympian, Co-Founder of Send Bars, Whole Foods Chef, and Nutrition Gal Arianne Jones. Arianne and Barb sit down to chat about the pivotal role food played in Arianne's recovery from Lyme disease and a life-altering broken back. They talk Gypsy Kings, lighting all the candles, Ice Cream Cake, and of course, the infinite power of soup. Link to cozy cup warmer Arianne's Recipe Raspberry “Cheese” Cake (lovingly donated by Arianne Jones, ariannejones.com) Ingredients CRUST 1 cup Dates - pitted 1 cup Pecans Pinch Sea Salt CHEESECAKE FILLING 2 cups cashews - soaked and drained* * 1⁄2 cup filtered water 1⁄2 cup Maple Syrup 1⁄2 cup melted coconut oil 1⁄2 Tablespoon vanilla extract 2 Tablespoons lemon juice 2 teaspoons of vanilla bean paste (or vanilla extract) Pinch Sea Salt BERRY SWIRL / SAUCE 2 cups of fresh or frozen raspberries 1⁄3 Cup Maple Syrup Pinch Sea Salt Method Crust: In a food processor, puree the dates, pecans and sea salt until the mixture is sticky but still has texture. Press into the bottom of a 10 inch springform pan and place in the freezer for 15 minutes, or until chilled and firmed. Filling: In a high speed blender or food processor, combine soaked (drained) cashews, water, maple syrup, melted coconut oil, vanilla extract, lemon juice, vanilla bean paste and salt. Blend on high for a few minutes until the mixture has a velvety smooth texture. For Raspberry swirl: Add defrosted raspberries, maple syrup and salt to a small saucepan. Bring to a simmer over low heat and cook for 5-10 minutes, stirring occasionally until the mixture is reduced by half (approximately 3/4 cup). To Assemble: Transfer the “cheesecake” filling into the chilled spring form pan on top of the crust. Once the filling is all added to the pan and level, you can add small dollops of the raspberry puree to the top and use a skewer or toothpick to swirl a design onto the top. Reserve extra puree to serve alongside the cake. Freeze the spring form pan cake for one hour or until firm. To Serve: Remove cheesecake from freezer for 5 minutes before serving. Cut into slices with a sharp knife (warmed in hot water for ease). Top with raspberry puree. Enjoy! Store remaining slices in the freezer until ready to enjoy. *The opinions of this guest on the Food Stories podcast are entirely their

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About

Think of Food Stories as a cozy bowl of something comforting for you to enjoy as you take a break from your busy life. Each 30-minute episode with tell the food story of an industry expert or every-day cooker, grower, and eater from diverse backgrounds about their food memories and food connects them back to who they are. Hosted by renowned food educator, cook, and food justice advocate Barb Sheldon, each episode will include a recipe and an ever-expanding Spotify playlist collection of our guests' favorite food tunes for you to cook along to! Be sure grab your seat at the the Food Stories Dinner Table to stay connected to all good things happening in food. Sign up today at barbsheldonfoodstories.com .

Information

  • Creator
    Barb Sheldon
  • Years Active
    2023 - 2024
  • Episodes
    14
  • Rating
    Clean
  • Copyright
    © Copyright 2024 Barb Sheldon
  • Show Website
    Food Stories