How is technology changing what and how we eat? From inside one of the world’s most famous kitchens to a lab that edits plant genes, the first season of Edible Brooklyn’s “In the Field” explores the rapidly evolving intersection of food and technology—two constants of everyday life.
We investigate the tech behind the food we eat, the tech that doesn’t belong in our dinner and the tech that doesn’t exist yet—but should. Get inspired to invent, to plant, to cook and to stay informed.
Edible Brooklyn celebrates the people and ideas who make our local food communities more sustainable, equitable, nutritious and delicious and is a member of the Edible Communities network.
What Is Oat Milk? And Where Did It Come From?
In this final episode of the season, we unpack some mysteries of oat milk and explore a mystery of our own making: is there anything this post-cow drink can’t do?
In the first half, we interview Anna Throne-Holst, president of the Swedish American Chamber of Commerce, about Oatly's Scandinavian roots, then to close out the season, we make an oat-milk-in-every-course-even-the-drinks feast. Trust us when we say it's not just for coffee.
Would You Drink Gene-Edited Orange Juice?
GMOs might be the first thing that comes to mind when we think about food and tech. In this episode, we talk to Dr. Matthew R. Willmann, director of the Plant Transformation Facility at Cornell University, as well as Dr. Urvashi Rangan, the chief science advisor for GRACE Communications Foundation, about the potential power, and potential problems, of genetically engineering our food.
Can Indoor Agriculture Really Transform Local Food?
Earlier this year, our writer Rene Ebersole partnered with the Food and Environment Reporting Network to report on New York's growing indoor agriculture industry. Some-not-all of these businesses profess that they're posed to revolutionize local food, but as Rene found, that future's not so clear.
The World Has Enough Food to Feed Everyone—But We're Wasting It
We sit down with Bon Appétit's Brad Leone and Food Tank president Danielle Nierenberg to wrap our heads around the gargantuan global food waste problem while also learning some tips for how we can think about “waste” at home. We talk about the theater of grocery store abundance, freezers and why it’s naive to think we can just hack our way out of this problem. If you ask Brad, even just knife skills are a good start.
Find the show notes at ediblebrooklyn.com/podcast
How Tech at Blue Hill and Stone Barns Center for Food and Agriculture Enhance the Human Element
For our debut episode, we go to Blue Hill and Stone Barns Center for Food & Agriculture to learn how they view tech and innovation as ways to bring us closer to our food. We talk shop and taste surprising peppers with Stone Barns farm director Jack Algiere before going behind the scenes at Blue Hill with David Barber: Blue Hill co-owner, founder of Almanac Insights and chef Dan’s brother.
Find the show notes at: ediblebrooklyn.com/podcast
The first season of In the Field explores where food and technology meet.
Join our host, Edible Brooklyn editor-in-chief Ariel Lauren Wilson, as we investigate the tech behind the food we eat, the tech that doesn’t belong in our dinner, and the tech that doesn’t exist yet—but should. Get inspired to invent, to plant, to cook and to stay informed.
Customer ReviewsSee All
Great storytelling and interesting subjects
I found this podcast so wonderful. It gets into the nuances and makes you think deeply about the subjects like food waste or food and tech. The podcast creates dialogue over telling you the answer or preaching a way if life. I think it’s particularly interesting for me since they’re all stories based in or around NYC! Thank you!
top notch production
I had to remind myself that I wasn't actually watching anything, it was that vivid. Impressive scope and detail of behind-the-scenes workings of Stone Barns without bogging down. An ace debut.
A taste of the future!
Curious, fun, and still asking some hard questions, I love listening to this show. It gives me a taste of what's to come as well as what's already here in terms of how tech is affecting what we eat.