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.
Street Vendors Are Here To Stay
On this episode of the Food Futures podcast, we speak to street vendors from Plaza Tonatiuh in Brooklyn’s Sunset Park and community organizer Brian “Leo” Garita about their fight for a share of public space.
We’ll also have a conversation with urban planning scholar, Ryan Devlin, who studies street vending and design solutions for vendors.
What A Girl Wants (To Eat): Girl Dinner
In mid-May of this year, Olivia Maher posted a simple tiktok in her kitchen describing a meal she dubbed “Girl Dinner”— low effort meals consisting of a smorgasbord of ingredients scavenged from the fridge, freezer, and pantry. What started as a quick video has turned into a viral trend with thousands of videos using the Girl Dinner hashtag set to songs that have been made to accompany the trend.
Now, in August, it seems that Girl Dinners are here to stay. In an internet culture where trends cycle faster than ever, what is it that has made this one so ubiquitous? With the release of Greta Gerwig’s sensational Barbie Movie, and the seasonal staples of “Hot Girl Walks”, and “Hot Girl Summer”, a renewed embrace of a feminine identity online seems to have set the stage for the still-growing internet trend. The ethos of Girl Dinner removes the pressure to produce high-labor and aesthetically pleasing meals, and instead embraces indulgence and cravings which result in an oddly satisfying weirdness to the plates presented on social media.
Olivia Maher, creator of the Girl Dinner, and Mold Magazine’s Madeleine Young discuss all things Girl Dinner in this episode of Food Futures.
The Return of Lesbian Bars
Lesbian bars were disappearing at an alarming rate. But might we be entering a renaissance of the sapphic space? Journalist Meghan McCarron and bar owners Emily Bielagus and Mara Herbkersman of The Ruby Fruit are on the podcast to discuss.
The Truth About Erewhon
Erewhon, the buzzy LA-based grocery chain, Erewhon, is known for selling things like 20$ smoothies with hyaluronic acid and 30$ jugs of oxygenated water. It's understandably earned its viral reputation as “America’s Most Expensive Grocery Store.” But it might come as a surprise to recent customers and haters alike, that the health-food store actually has its roots in a mission of world peace.
MOLD's Senior Editor, Isabel Ling discusses with Ludwig Hurtado on this episode of the Food Futures podcast, revealing the untold story of how this grocer got from Boston to Beverly Hills.
Read Isabel's full story for MOLD here.
NFT's For Restaurants???
More and more restaurants are beginning to experiment with NFT membership programs, where token-holders can get that coveted VIP treatment at their establishments.
The writer, Terry Nguyen comes on the Food Futures podcast to discuss whether NFT's will change the dining industry as we know it.
Nguyen is a writer, critic, and poet who currently works as a senior staff writer for Dirt, a Web3 media company. Before that, she wrote about consumerism, technology, and pop culture for Vox.
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.