It's All About Food The Progressive Radio Network

Hartglass & DeMattei, Cepes and Crêpes and Celebrating VeganuaryCaryn Hartglass and Gary DeMattei are in the studio at Responsible Eating And Living Headquarters to talk to you about cepes and crêpes and the importance of terroir when it comes to the flavor in food, on land and in the sea. They’ll also be giving delicious Veganuary food tips. Links and recipes mentioned in the program: Veganuary Interview with co-founders Matthew Glover and Jane LandCabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19 REAL Vegan-Style MeatloafBuckwheat CrêpesSauerkraut

Nava Atlas, Plant-Powered ProteinNava Atlas is a vegan cooking expert and the author of many bestselling cookbooks, including 5-Ingredient Vegan, Vegan on a Budget, Wild About Greens, and Vegan Holiday Kitchen. Nava also creates visual books on women’s issues and runs two websites, TheVeganAtlas.com and LiteraryLadiesGuide.com. She lives in the Hudson Valley region of New York State with her family.
 

Wendy A. Woloson, Crap, A History of Cheap Stuff in AmericaWendy A. Woloson is associate professor of history at Rutgers University-Camden and the author, most recently, of In Hock: Pawning in America from Independence through the Great Depression, also published by the University of Chicago Press, and coeditor of the collection, Capitalism by Gaslight: Illuminating the Economy of 19th-Century America.

Ian Theasby and Henry Firth, SPEEDY BOSH Ian Theasby, Creative Director and Co-FounderIan is a creative marketeer with a background in fashion whose wordplay and creative concepts create new go-to favorites for BOSH’s thousands of fans. He also desires to bring plant-based food to the world, helping people and planet to thrive. Henry Firth, Founder and CEOHenry Firth is a creator with a background in digital video and businesses, and a passionate home-taught cook. His life’s mission is to make a positive impact on reducing climate change, by showing the world just how easy, delicious and fun plant-based food can be.
  Caryn made the Red Velvet Sorbet from the Speedy Bosh cookbook to eat during this interview. See how to make it here on Instagram.   
Hartglass & De Mattei, Careful What You Wish For!Caryn and Gary wrap up the show. They talk about passion, wishes, resolutions and finding your soul. Links mentioned in the discussion:
Pizza Dough, Gluten-FreeMarinaraVegan MozarellaCuccidati, Italian Fig Cookies

Chris Otter, Diet for a Large Planet, Industrial Britain, Food Systems, and World Ecology
 
Chris Otter, Diet for a Large Planet, Industrial Britain, Food Systems, and World EcologyChris Otter is associate professor of history at the Ohio State University. He is the author of The Victorian Eye: A Political History of Light and Vision in Britain, 1800-1910, also published by the University of Chicago Press.

Carolyn Cobbold, A Rainbow Palate, How Chemical Dyes Changed the West’s Relationship with FoodCarolyn Cobbold is a research fellow at the University of Cambridge, where she investigates the history of food and science. Her work has been published in Annals of Science, Osiris, Ambix, and Business Insurance, among others.
We live in a world saturated by chemicals—our food, our clothes, and even our bodies play host to hundreds of synthetic chemicals that did not exist before the nineteenth century. By the 1900s, a wave of bright coal tar dyes had begun to transform the Western world. Originally intended for textiles, the new dyes soon permeated daily life in unexpected ways, and by the time the risks and uncertainties surrounding the synthesized chemicals began to surface, they were being used in everything from clothes and home furnishings to cookware and food.
In A Rainbow Palate, Carolyn Cobbold explores how the widespread use of new chemical substances influenced perceptions and understanding of food, science, and technology, as well as trust in science and scientists. Because the new dyes were among the earliest contested chemical additives in food, the battles over their use offer striking insights and parallels into today’s international struggles surrounding chemical, food, and trade regulation.