A podcast about eating better for ourselves and for the planet. We interview change-makers, consult with medical authorities and journalists, and highlight innovative restaurants and food services. Lee Schneider anchors Season 3, focusing on how restaurants will survive in pandemic times. We are par… read more
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Season Three of The Future of Food examined how restaurants can survive during pandemic times. We looked for answers in many ways. Lee Schneider interviewed Sean Lynch, who set up a listing service for restaurants that …
Ghost kitchens have been helping out many a restaurant during the pandemic. These are kitchens — often without a storefront or public face — that …
Brian Wang joins Lee Schneider on the show today. Brian is a Co-Founder, futurist thought leader and a popular science blogger with one million …
How old is that potato? It's a question every restaurant has to answer. And when you shop for groceries, have you ever wondered if what you put in …
For the next few episodes, we're going to get into tech solutions for the crisis facing restaurants during pandemic times. Restaurants are more than …
Restaurants are the soul of a neighborhood. That makes the news hard to hear that this week we've had another order to close restaurants here in Los …
Sean Lynch is a co-creator of Dining at a Distance, a platform that helps you find a restaurant you can order out from or contact online for pickup. It started in Chicago and spread quickly worldwide in response to the …
Rebecca Webster is a member of the Oneida Nation. Along with her husband and two teenaged daughters, she farms 10 acres of land and has helped members of her tribal community reconnect with their past. The philosophy …
Ivy Joeva interviews Scott Jurek, an elite ultramarathoner who eats for the win with a plant-based diet. Scott has won nearly all of ultrarunning's …
When Molly and Melissa opened their restaurant Palette Food and Juice in Los Angeles, they knew they would source all their ingredients locally and …
Scientists have established that large-scale farming is one of the causes of climate change. Do you think that some of the forces behind big ag would …
Tim is also a senior researcher fellow at Tufts University's Global Development and Environmental Institute and an advisor at the Small Planet Institute, where he previously directed its Land and Food Rights Program.
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In an interview recorded in a studio before the pandemic, Kaitlin Mogentale tells host Ivy Joeva of the journey that led to create a food company that transforms upcycled ingredients — the overlooked, nutritional …
How can we support our immune health despite toxicity in our environment, especially in the context of a global pandemic? How are our systems of food production contributing to the destruction of ecosystems worldwide, …
Dr. Vandana Shiva is a world-renowned scholar and tireless crusader for economic, food, and gender justice. Dr. Shiva was trained as a physicist, and …
LINKS AND RESOURCES
Loretta Allison
https://www.lorettaallison.com/
Loretta Allison on Instagram
https://www.instagram.com/spadeandseeds/
Fig Earth Supply
Future of Food is part of the FutureX Podcast Network. Show transcripts, articles, and more at the Future of Food website.
On the Kiss the Ground website you’ll find a resource called Find Your Path. It will help you see …
What if you had an opportunity for meaningful change each time you sit down to eat?
In the ten new episodes for Season 2 of Future of Food, Ivy Joeva …
Seaweed first made it on the menu as part of a macrobiotic diet, and was popularized by grocers like Erewhon. That was back in the 1960s, and since …
Making edible protein consumes resources. Not only is the world population growing — the United Nations predicts there will be nine billion people on …
While Kimbal Musk’s brother Elon is tunneling under LA to reinvent high-speed transportation, sending rockets into orbit to reboot commercial space travel for our time, and mass-marketing electric cars, Kimbal Musk is …
As an instructor in sustainable food and agricultural systems at Northeast Wisconsin Technical College, Valerie Dantoin is helping create career …
What is going on? Why all that wasted food? One in six people in Los Angeles copes with food insecurity, the state of being without reliable access to a sufficient quantity of affordable, nutritious food. Why is the …
Vertical Harvest is a farm that has transformed the growing season in Jackson – which is usually just four months long. They took a plot of land downtown — and went vertical. The site is only a tenth of an acre, but the …
What does a food activist do? To answer the question, you need to look no further than Anna Lappé. She is the founder and director of Real Food Media…
Planting heirloom seeds — the kind of seeds you order from Baker Creek Heirloom Seeds — seems like a quaint pastime. You picture baby food jars lined on a sunny kitchen windowsill, each one filled with a different …
Krystine McInnes was a developer passionate about sustainable building methods. She liked the idea of edible landscaping. She started to think about the best delivery systems for these ideas. An urban farm started …
Tinia Pina, the Founder and CEO of Re-Nuble, talks with us about how to all that waste in a way that won't kill the planet. How much waste are we talking about? 12,000 tons of food waste is produced annually in New York …
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