Food On Point is a weekly podcast asking the hard questions when it comes to the food that we grow, serve and eat.
Gastronomy Entrepreneurship in Focus, Seth O’Donovan from The Guest House
This week we caught up with owner and founder of The Guest House, Seth O’Donovan. The Guest House is rooted in Southwest Colorado and curates hospitality-forward experiences that connect people to agriculture, fine dining and immersive lodging experiences, while also partnering with other communities that carry a depth of cultural heritage and an emphasis on land stewardship. The Guest House will be holding their next adventure in the remote area of Hesketh Island in Kachemak Bay, Alaska, from mid-August to mid-October of this year, where a team of ruggedly-refined hospitality professionals will be hosting groups of alternating groups of twelve guests over the 7 weeks.
New Age of Agriculture with Cory Andreen
Our theme this month is called “The New Age of Agriculture” and we're wrapping up the month with a bang and talking about coffee, the third most consumed beverage around the world. Here to hash it out with us is Cory Andreen, a coffee business consultant, entrepreneur and serious coffee guru. Listen in on how we discuss what the threats are to the agricultural side of coffee growing and selling, why we should be paying more for this precious commodity and how we can make better choices as consumers when it comes to this seriously delicious beverage we all love – and depend on – so much.
New Age of Agriculture mit Schwarze Kuh
Wie kann eine zukunftsträchtige Landwirtschaft aussehen? Wie können unsere Städte in Zukunft ernährt werden? Und was können wir als Konsumenten tun, um Landwirte in der Realisierung nachhaltiger Visionen zu unterstützen. Das sind die großen Fragen, mit denen wir uns in diesem Monat unter dem großen Thema „New Age of Agriculture“ beschäftigen. Maria Mundry und Rasmus Burger sind junge Landwirte und führen als Familienbetrieb Schwarze Kuh (@ schwarze_kuh) im Brandenburger Havelland, eine Rinderaufzucht mit entsprechender Vermarktung. In dieser Episode klären sie darüber auf, dass konventionell nicht immer schlecht ist, was die Bio-Bewegung mit Nazis zu tun hat und wie der Einsatz von Drohnen unsere Landwirtschaft in Zukunft effizienter machen kann.
New Age of Agriculture with Carolyn Steel
Our theme this month is called “The New Age of Agriculture” and this week we’re diving deep with author, architect, academic and Ted Talks presenter Carolyn Steel. Her book Hungry City: How Food Shapes Our Lives and her current work examines how humans have shaped our lands and our cities and how we can build our cities in the future to feed our ever-growing population, symbiotically relying on our local farmlands. Through humor and vast wisdom, Carolyn will no doubt shift the way you view, buy and eat food, for the better.
New Age of Agriculture with Tianle Chang of Beijing Farmers Market
Our theme this month is called “The New Age of Agriculture” and this week we are talking to Tianle Chang, Beijing Farmers Market's coordinator in China. We look at how organic farming techniques and community farmers markets have been providing clean food to consumers in Beijing, plus we see how Tianle's work extends to community outreach, farmer advocacy, marketing coordinator and beyond, all to get safe food into people's hands.
Innovating Kitchen & Work Culture with Kavita Goodstar
Our theme this month is called “Innovating Kitchen & Work Culture” and we’re hanging out with food concept innovator Kavita Goodstar(@ kavitagoodstar), best known for launching internationally popular concepts such as Street Food Thursday, Burgers ‘N Hip Hop and Kebabistan. Each having contributed to putting Berlin on the international culinary map in their own right, Kavita’s ventures have always been about identity and culture with regards to cuisine. Today her work tackles diversity and representation in gastronomy spaces, questioning power structure norms in the culinary business sphere. We chat about her goals behind her concepts then and now and what we all need to do to make our food businesses more diverse, self-aware and equal.
My only food related podcast
I don't listen to a lot of food related content. I like a good meal and honestly can’t tell a two buck chuck from a finely aged wine. What is oaky, really? But I really enjoy this podcast. It’s taking me on a deeper dive into the food industry and issues that I never really consider but do now! See ya later, supermarket fish. I’m going to find my local fishmonger and do it up right and sustainably! I’m really looking forward to the next topics and where our hosts will go next. I highly recommend this pod for the foodie, restauranteur, and casual diner alike.
LOVE this show!
This podcast is aptly named - its hosts, guests, and thoughtful questions and discussions are all on point. As someone not in the food world but intrigued to learn about its inner workings, I have found that Madeline and Steffi are able to tackle the complexities of the industry from many different angles, while making it accessible and understandable for all. I've already learned SO much. Highly recommend!
Original, in-depth dialogue on food topics
Pushing the glam aside and talking about real issues surrounding food. Intelligent, easy-to-consume and just a fantastic listen for a well-rounded perspective on our food!