Interview with Eden Henderson, a London Chef

05/26/20 • 14 min

Around the Table: Food Stories from Science to Everyday Life

Stanley interviews Eden Henderson, a chef at The River Cafe in London. He’s learning to appreciate the simple things about food during lockdown, like "cheese on toast with some obscene topping” (me too, Eden, 100% all about the cheese on sourdough).

Previous Episode

Interview with Pallavi Laxmikanth, a medical anthropologist, in lockdown in Hyderabad, India

Tess interviews Pallavi Laxmikanth, a doctoral candidate at the University of Adelaide who discusses lockdown in Hyderabad, India, and how it has changed her life and the lives of her research participants. She researches metabolic health and food practices, particularly around new food apps, in households in India. "I've been thinking about the difference between restriction and refusal," she tells us, explaining the different ways people relate to both diabetes restrictions and government restrictions during covid-19.

Next Episode

Interview with Jon Bone, co-owner of Life Bowls in Connecticut, USA

Tess interviews Jon Bone, the co-owner of Life Bowls in Connecticut, known for its delicious and healthy açaí bowls. He talks about what it's like to run a food business during lockdown, the demand for healthy takeout, plant-based eating, and what the future of the restaurant industry might look like.