341 episodes

Food Tank's Danielle Nierenberg chats with the most important folks in the food industry about the most important food news, released every Thursday.

Food Talk with Dani Nierenberg (by Food Tank‪)‬ Food Tank

    • Arts
    • 4.9 • 161 Ratings

Food Tank's Danielle Nierenberg chats with the most important folks in the food industry about the most important food news, released every Thursday.

    336. Dr. Tarifa Alzaabi on Adapting Crops to Feed the Future

    336. Dr. Tarifa Alzaabi on Adapting Crops to Feed the Future

    On “Food Talk with Dani Nierenberg,” Dani speaks with Dr. Tarifa Alzaabi, Acting Director General of International Center for Biosaline Agriculture (ICBA). They discuss the importance of using resource-efficient crops and technologies to adapt to the climate crisis, and ICBA's engagement with youth and women, and the upcoming U.N. Climate Change Conference (COP28) in the United Arab Emirates in 2023.
    While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

    • 39 min
    335. Tamar Haspel on the Joy of Getting Your Food First-Hand

    335. Tamar Haspel on the Joy of Getting Your Food First-Hand

    On “Food Talk with Dani Nierenberg,” Dani speaks to Tamar Haspel, a columnist for the Washington Post and author of the new book To Boldly Grow: Finding Joy, Adventure, and Dinner in Your Own Backyard. They discuss Tamar's experiences growing, catching, and foraging for her own food, her changing opinions on nutrition research, and her new podcast "Climavores" that works to help listeners make sense of the relationship between food and climate.  
    While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

    • 44 min
    334. Dan Saladino on the World’s Rarest Foods and How we Get them Back

    334. Dan Saladino on the World’s Rarest Foods and How we Get them Back

    Today on “Food Talk with Dani Nierenberg,” Dani interviews Dan Saladino, a radio host on BBC’s radio 4 and the author of Eating to Extinction. They discuss the loss of the world’s rarest foods, from Atlantic salmon to Bolivian oca potatoes, the factors leading to their disappearance, and solutions that can save them.
    While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

    • 43 min
    333. Rini Greenfield on Rethinking Investments for a Better Food System

    333. Rini Greenfield on Rethinking Investments for a Better Food System

    On “Food Talk with Dani Nierenberg,” Dani speaks to Rini Greenfield, Co-Founder and Managing Partner of Rethink Food, which invests in entrepreneurs building the future of food. They discuss the explosion of innovation in the food tech industry, sustainable investments, and balancing social and financial returns for a more equitable food system that benefits people and the planet.
    While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

    • 37 min
    332. Chefs Tonya and David Thomas on Uplifting the Black Food Narrative

    332. Chefs Tonya and David Thomas on Uplifting the Black Food Narrative

    On “Food Talk with Dani Nierenberg,” Dani talks with Chefs Tonya and David Thomas of H3irloom Food Group. H3irloom Food Group is a multi-dimensional culinary organization spanning catering, events, products, educational platforms, and sustainability through farming that strives to uplift the Black food narrative. Dani and Chefs Tonya and David discuss the importance of operating a 100 percent Black-owned food company, spotlighting the culinary talent of Baltimore, and educating the next generation of eaters and chefs. 
    While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

    • 1 hr 1 min
    331. Chef Ismail Samad on Systemic Strategies to Reduce Food Waste

    331. Chef Ismail Samad on Systemic Strategies to Reduce Food Waste

    On “Food Talk with Dani Nierenberg,” Dani speaks with Chef Ismail Samad about The Gleanery, a Community Supported Restaurant he co-owns in Putney, Vermont. Since 2012, the Gleanery has been serving local food that would otherwise be wasted. Chef Samad shares insights into systemic strategies to prevent food waste, sustainable procurement practices, and the community supported restaurant model.
    While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

    • 1 hr 4 min

Customer Reviews

4.9 out of 5
161 Ratings

161 Ratings

DTLASam ,

Great conversation and great questions

The episode with Dan Curtin was really interesting as someone who loves seeing the growth of the vegan food movement.

isabellacitone ,

👏👏👏👏👏

Danielle is an inspiration!!! Love that she is collecting this knowledge and spreading it to those who want to listen. She’s a special soul!!!! 👏👏👌🙏😄🌎

Chris 468:) ,

Food Talk with Dani

Interesting, informative & important!!

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