10 episodes
Food With Benefits Austin Eats ATL
-
- Arts
-
-
5.0 • 1 Rating
-
Food With Benefits explores and discusses our relationship with food and how it affects more aspects of our lives than we think. To some, food is an act of love. To others, food is something to fear. Join along with your host, Austin Thompson, as we explore people's relationship with food from all walks of life, and peek into history to discover how this relationship has evolved and changed over time. From foraging for berries in prehistory to eating a $25,000 taco in Cabo San Lucas. Oh, and maybe learn a new recipe or two while you're at it. Support this podcast: https://podcasters.spotify.com/pod/show/foodwithbenefitspod/support
-
Nothing's Fair in Food & War
When it comes to the Israeli-Palestinian conflict, nothing is more apparent than the unequal distribution of power between them. And this inequality is present in food, farming, and Palestinian agriculture. How has Palestine food culture changed in this conflict? And how has daily life changed for the farmers of Palestine? Tag along with me as we take a quick look at food culture and Palestine's agricultural history, and learn which organizations are making a change and how you can help free Palestine.
Donate to the United Nations here: un.org.
Donate to the Palestine Red Crescent Society here: palestinercs.org
Follow Om Seilman Farm on Instagram here: instagram.com/omsleimanfarm
Follow me on Instagram here: instagram.com/austineatsatl
Support me on Anchor.FM here: anchor.fm/foodwithbenefitspod
Support me on Patreon here: patreon.com/foodwithbenefits
---
Support this podcast: https://podcasters.spotify.com/pod/show/foodwithbenefitspod/support -
Nothing Fancy Ep. 2 - Spicy Tuna Bowl
Well hey there everyone~~ Welcome back to Nothing Fancy. In Nothing Fancy I'll be cooking up some of my favorite recipes and I'll walk you through every step of the way while also talking about some history behind the dish, it's meaning to me, and whatever else I talk about.
Today's episode is about a spicy tuna bowl. A quick and super tasty pantry-raid recipe that's a distant cousin of the Hawaiian poke bowl. Tuna, veggies, rice, what's not to love!
As you listen along, feel free to pause, rewind, or jump back to an earlier section if you need too.
Ingredients
2 5oz. cans chunk tuna
1 tbsp gochujang
½ tbsp soy sauce
Around ⅓ cup of mayonnaise
1 tsp ginger paste
2 cups white rice
Bag of frozen veggies (this can be sugar snap peas, green beans, a veggie medley, whichever. I like a veggie medley that has peas, green greens, corn, and carrots)
1 tbsp sesame oil or hot chili oil
If you want to follow along with me on my food journey, find me on Instagram @AustinEatsATL
Follow my website and blog at AustinEatsATL.com
---
Support this podcast: https://podcasters.spotify.com/pod/show/foodwithbenefitspod/support -
School Lunches - Past, Present, & Future
School lunches are an integral part of school life, and sometimes they're the only meal a student may have. Let's take a look at the history and evolution of school lunches through the years. Explore some of the concerns regarding healthy eating and nutritional education. And look at what the future of school lunches may look like. So where did the idea for school lunches come from? How has it evolved alongside America? And where is it heading?
Follow me on Instagram at @AustinEatsATL
---
Support this podcast: https://podcasters.spotify.com/pod/show/foodwithbenefitspod/support -
Nothing Fancy Ep. 1 - Kielbasa Soup
Well hey there everyone~~ Welcome back to Food with Benefits but actually not. Today's episode is part of a new cooking series called Nothing Fancy. In these episodes I'll be cooking up some of my favorite recipes and I'll walk you through every step of the way while also talking about some history behind the dish, it's meaning to me, and whatever else I talk about.
Today's episode is on kielbasa soup. A recipe I learned from my mom which she learned from her Nana. So it's a recipe that's been in my family for generations, but that's not what I'm making! I'm making my own version of kielbasa soup that's inspired by hers. Don't worry, I'll make her nana's version too, but that'll be on Instagram if you wanna take a look.
As you listen along, feel free to pause, rewind, or jump back to a later section if you need too.
Ingredients:
2 14oz. packs kielbasa sausage (sliced into half-moon shapes)
8 cups chicken stock
1 small white onion (diced)
4 stalks celery (sliced)
2 cups half-and-half
3 Yukon gold potatoes (.5"-.75" cubed)
Fresh dill
2 tbsp flour
Salt and pepper to taste
If you want to follow along with my food adventure, find me on Instagram at @AustinEatsATL
Follow my website and blog at AustinEatsATL.com
---
Support this podcast: https://podcasters.spotify.com/pod/show/foodwithbenefitspod/support -
The Ethics of Food
Well hey there everyone! Welcome back to another episode. Today we'll be discussing a bit on the history of ethics, it's relationship to food and eating culture, and is it really ethical to be vegan?
Follow me on Instagram @AustinEatsATL
---
Support this podcast: https://podcasters.spotify.com/pod/show/foodwithbenefitspod/support -
Food & Racism
On todays episode we'll be talking about racism and xenophobia and it's presence in the food industry. From magazine editors at magazines like Bon Appétit, America's doublethink towards the Mexican people and their cuisine, and the white savior complex in fine dining. Ultimately, we'll learn together that food is a connection to a common ground where we can building lasting relationships and true appreciation for others. And there is so much opportunity for us to learn and to grow if we are offered a seat at the table.
Follow me on Instagram @AustinEatsATL
Find me online at AustinEatsATL.com
---
Support this podcast: https://podcasters.spotify.com/pod/show/foodwithbenefitspod/support