Around the Table: Food Stories from Science to Everyday Life

Stanley interviews Dr. Amy McLennan, a human scientist and social researcher in Australia, who discusses how Covid-19 has impacted the meat industry, exposing issues of structural violence and inequality. She also discusses the implications for the global meat supply chain, including what it means to live in a society that has aimed to eliminate food storage. Once you give it a listen, here are some additional articles about some of the topics covered, including the US vs. Australian meat industry, a mobile butcher in Germany, how the pandemic is messing with AI models, and the plant-based boom.

Stanley talks to Steph Morphew, a food writer and service industry worker who discusses direct to consumer selling from the restaurant industry during lock down and what our future access to good food might look like.

Tess interviews Lou Chatey, the co-owner of Westford Hill Distillers in Ashford, CT. He talks about how the pandemic has impacted business, including answering the demand for hand sanitizer, as well as his spring forages and cocktail creations.

Stanley interviews with Dr. Heather Hamill, a Sociologist at the University of Oxford and mother of three, who discusses having covid-19 symptoms and a loss of appetite, using up the over-supply of chickpeas at the bottom of the cupboard, and her children's growing confidence in cooking. She ends with an appreciation for neighborly kindness, recalling the reassurance that a loaf of bread left on the doorstep gave her in the early weeks of lock down.

Stanley interviews Dr. Giles Yeo, a Geneticist at the University of Cambridge and author of "Gene Eating: The Story of Human Appetite." He talks about food insecurity during Covid19, concerns for Brexit, and posting his cooking under #bringingchinatownhome, a London campaign to draw positive attention to Chinatown, which was one of the areas most devastated by the lock down. Check out his recipe for crispy aromatic duck, a "high impact, low effort" dish!