Welcome To The Heartland: An Introductio...

This week, we are talking about farmland preservation efforts across North America. I will be joined by Martin Straathof, Executive Director of Ontario Farmland Trust in Canada. Then, we will revisit my conversations with Angie Doucette, the Midwest Senior Farmland Program Manage ... Show More

This week is another special More Than Maple episode focused on food and culture in Canada. My guests are producer and director Colin Field, along with historic producer Bonnie Sitter of the award-winning documentary "We Lend A Hand." The film captures the untold story of the Far ... Show More

We are off to Nova Scotia with another episode in our special series about Canadian foodways, More Than Maple. Alain Bossé, better known as the Kilted Chef, will give us a crash course in Acadian culinary culture. And, Member of the Nova Scotia Legislative Assembly, the Honourabl ... Show More

What’s your favorite dish — and what culture originated that recipe? Whether you’re thinking about grilled cheese, burritos, curry, pho… (we would go on but we are getting too hungry) trying something delicious opens you up to new experiences and conversations. Sean Sherman, Ogla ... Show More

One of the most diverse things about the U.S. is its food industry. Foodies obsessively seek out the “authentic” flavors of any given culture. But many of the foods brought to the U.S. via immigration were initially viewed with suspicion and disdain. Learn more about your ad-choi ... Show More

What is American cuisine? Is there an American cuisine? It’s probably one of the most debated questions in food circles, certainly by food writers. Historian Paul Freedman, author of the recent best-selling book, Ten Restaurants that Changed America, explores the question in his ... Show More

What’s the difference between Southern cooking and “soul food?” Is there a correct type of mac and cheese? And whose business is it what you eat? (Hint: no one’s). Culinary historian, scholar of African American life and culture critic Dr. Psyche Williams-Forson is a professor at ... Show More

Guarda il video dell'intera puntata qui: https://youtu.be/oKkefOET9jI Ecco l’unico, e vero, piatto tipico della Pianura Padana e di gran parte del Nord Italia nei secoli della miseria: la polenta. Ovvero, il modo più semplice, e quindi più povero e antico, di cucinare i cereali.S ... Show More

amales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? In this classic episode, Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican staple/comfort food.See omnystudio.com/listene ... Show More

Wheat is one of the most important grains worldwide: you’ll find it in bread, biscuits, pasta, sauces, sweets and more besides. Indeed, take wheat products off supermarket shelves and they would look rather bare. But recent global events – not least the war in Ukraine - have caus ... Show More

Daniel Newman is the chair of Arabic Studies at the School of Modern Languages and Cultures in the University of Durham. His main areas of interest include Arab food history and Arabic geographical and travel literature. He is the founder of eatlikeasultan.com, a website dedicate ... Show More

The politics and meaning of 'alternative' foods: Laura Miller, Associate Professor of Sociology at Brandeis University, discusses her study of 'Natural Foods'. How did what was once a culturally marginal set of ideas evolve from associations with spirituality and bohemian lifesty ... Show More

Sami Zubaida talked about culinary cultures of the Middle East, drinks and social boundaries, and the history of his chosen single dish: Koshari.Sami Zubaida is Emeritus Professor of Politics and Sociology at Birkbeck, University of London and has held visiting positions in Cairo ... Show More