7 episodes

What will we eat in 2050? It's no question that food is our greatest connector—but even with new technologies and changing eating habits our food system is in crisis. Hosted by Ludwig Hurtado and Mold Magazine's editors, Food Futures invites experts across the worlds of technology, agriculture, science and design to separate fact from fiction, inspiring each of us to become creative collaborators in shaping the future of food. Learn more at thisismold.com.

FOOD FUTURES MOLD Magazine

    • Arts
    • 5.0 • 16 Ratings

What will we eat in 2050? It's no question that food is our greatest connector—but even with new technologies and changing eating habits our food system is in crisis. Hosted by Ludwig Hurtado and Mold Magazine's editors, Food Futures invites experts across the worlds of technology, agriculture, science and design to separate fact from fiction, inspiring each of us to become creative collaborators in shaping the future of food. Learn more at thisismold.com.

    Now We're NOT Cooking With Gas?

    Now We're NOT Cooking With Gas?

    What's so bad about using a gas stove? And is the Biden Administration really putting a ban on them? In order to understand why gas stoves have become such a contentious topic in the news, we reached out to Rebecca Leber. She’s a senior reporter at Vox, where she covers climate change. She’s been reporting about gas stoves long before they were making headlines, so she helps us understand what people have been getting wrong about the topic. She also gives us some realistic tips about how to go electric.

    • 28 min
    The Liver King

    The Liver King

    Whether you’re the target audience or not, you’ve probably come across one of The Liver King's videos before. He's infamous online for posting videos of himself eating raw meat.

    Now, he's come under fire because it’s been revealed that he actually uses steroids in order to achieve the physique that he touts as a result of his diet.

    On this episode of the Food Futures podcast, we’re joined by writer Jack Bachmann, who wrote an essay for MOLD Magazine about the Liver King. We talk about the ways that Raw meat diets are about a lot more than just food. Read Jack's full essay here: http://bit.ly/3kEKpsB

    • 23 min
    Alicia Kennedy on tourism, climate change, and tomato season hype

    Alicia Kennedy on tourism, climate change, and tomato season hype

    Alicia Kennedy is a food writer based in Puerto Rico. On this episode of the Food Futures podcast, she joins the show to discuss ways we can mitigate climate change through eating. Read Alicia's piece for MOLD reflecting on the UN’s Intergovernmental Panel on Climate Change (IPCC) recommendations: http://bit.ly/3Hd4vSA

    • 46 min
    Dreaming In Dall-E

    Dreaming In Dall-E

    On this episode of the Food Futures podcast, artist Meech Boakye joins to discuss AI artwork and the world-building capacities and limitations of DALL-E 2.

    • 31 min
    How to Live A "Degrowth" Life

    How to Live A "Degrowth" Life

    How can we create more resilient communities and food systems in rejection of the capitalist obsession with infnite economic growth? 

    Jamie Tyberg is a community organizer in New York City whose work centers around decolonization. On today’s episode, researcher and baker, Lexie Smith is in conversation with Jamie outlining the vision of degrowth as it relates to the future of food and agriculture.

    Read a version of this Q&A here: https://thisismold.com/degrowth/degrowth-lexie-smith-jamie-tyberg-food-systems

    Food Futures is a podcast from MOLD Magazine.

    Credits:

    Producer: Ludwig Hurtado

    Associate Editor: Isabel Ling

    Editor in Chief: LinYee Yuan

    Cover art illustration by Cynthia Alfonso for MOLD Magazine.

    • 51 min
    Doomsday Preppers and Food for the End of the World

    Doomsday Preppers and Food for the End of the World

    On this episode of Food Futures, we speak to artist and writer Adriana Gallo, about preppers, preservation, rotting food, and much more. Her latest essay for MOLD is called "Cooking for the end of the world."

    • 32 min

Customer Reviews

5.0 out of 5
16 Ratings

16 Ratings

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