Eating Crickets, Chicken Feet, and Fish Eyes — John Yau
11/30/21 • 34 min
1 Listener
There’s not one way to eat sustainably. If you dig into your own culture, you’ll probably find traditional foods that are naturally in tune with the land - whether they make use of all parts of the animal, or indigenous varieties of corn or rice, or preservation techniques that don’t require a fridge. What traditional foods did you grow up with?
Today, Jane Z. sits down with award-winning poet and art critic John Yau, who curated the exhibit “Home Cooking,” now live at the LaiSun Keane Gallery in Boston until December 5. John Yau has published over 50 books of poetry, fiction, and art criticism. Born in Lynn, Massachusetts in 1950 to Chinese emigrants, Yau attended Bard College and earned an MFA from Brooklyn College in 1978. His first book of poetry, Crossing Canal Street, was published in 1976. Since then, he has won acclaim for his poetry’s attentiveness to visual culture and linguistic surface. He currently teaches at the Mason Gross School of the Arts and Rutgers University, and lives in New York City.
Home Cooking Exhibition
About the Exhibition: laisunkeane.com/homecookingjohnyau
LaiSun Keane Gallery: laisunkeane.com
John Yau’s Work
Books on Amazon: amazon.com/John-Yau/e/B001HD3FZ6
Instagram: instagram.com/johnyaupoet/
Facebook: facebook.com/john.yau.798
Follow Farm to Future on Instagram at @farm.to.future
Discounts
- Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
- Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
- Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium
Connect with Jane Z.
- Instagram: @farm.to.future
- Email: [email protected]
There’s not one way to eat sustainably. If you dig into your own culture, you’ll probably find traditional foods that are naturally in tune with the land - whether they make use of all parts of the animal, or indigenous varieties of corn or rice, or preservation techniques that don’t require a fridge. What traditional foods did you grow up with?
Today, Jane Z. sits down with award-winning poet and art critic John Yau, who curated the exhibit “Home Cooking,” now live at the LaiSun Keane Gallery in Boston until December 5. John Yau has published over 50 books of poetry, fiction, and art criticism. Born in Lynn, Massachusetts in 1950 to Chinese emigrants, Yau attended Bard College and earned an MFA from Brooklyn College in 1978. His first book of poetry, Crossing Canal Street, was published in 1976. Since then, he has won acclaim for his poetry’s attentiveness to visual culture and linguistic surface. He currently teaches at the Mason Gross School of the Arts and Rutgers University, and lives in New York City.
Home Cooking Exhibition
About the Exhibition: laisunkeane.com/homecookingjohnyau
LaiSun Keane Gallery: laisunkeane.com
John Yau’s Work
Books on Amazon: amazon.com/John-Yau/e/B001HD3FZ6
Instagram: instagram.com/johnyaupoet/
Facebook: facebook.com/john.yau.798
Follow Farm to Future on Instagram at @farm.to.future
Discounts
- Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
- Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
- Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium
Connect with Jane Z.
- Instagram: @farm.to.future
- Email: [email protected]
Previous Episode
Menu Engineering for Minimum Waste, Maximum Taste — Chef Adam Lamb
How does a chef think about provenance? i.e. Where your food comes from? In this inaugural episode, Chef Adam Lamb takes us on a journey from South Florida to the Black Forest to North Carolina to show us how he puts together a menu that honors the land.
Adam M Lamb is a professional chef with 30 years of successes and failures, which he brings to his podcast Chef Life Radio, empowering culinary professionals to fuck the grind, and find their groove. He lives with his wife Jennifer in the Blue Ridge Mountains, where he produces a line of Pepper Sauces and makes goat cheese in his spare time.
Links Mentioned:
Monterey Bay Aquarium Seafood Watch https://www.seafoodwatch.org/
Temple Grandin HBO movie: https://www.hbo.com/movies/temple-grandin
Joel Salatin, Polyface Farms - Biodynamic Farming: https://www.polyfacefarms.com/
Connect with Chef Adam:
Facebook: facebook.com/chefliferadio
Twitter: twitter.com/chefliferadio
Instagram: instagram.com/chefliferadio
Email: [email protected]
Follow Farm to Future on Instagram at @farm.to.future
Discounts
- Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
- Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
- Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium
Connect with Jane Z.
- Instagram: @farm.to.future
- Email: [email protected]
Next Episode
Spirulina: The O.G. Plant-Based Diet — Jonas Guenther
Jonas Guenther is the founder of We Are The New Farmers, an urban algae farm in Brooklyn, NY, on a mission to make the world’s oldest food source a mainstream staple. Jonas also started the magazine Finding Tomorrow, offering a glance at an exciting future where we've implemented solutions to overcome climate change. Prior to launching New Farmers, Jonas completed his Master’s degree at NYU where he built the Urban Food Lab - a project platform and indoor farm that enables students to learn about sustainability and food by running their own mini-projects connecting their studies to the world of farming. He continues to work with students as Founder in Residence at the NYU Entrepreneurship Lab.
Links Mentioned
The Great Nutrient Collapse: www.politico.com/agenda/story/2017/09/13/food-nutrients-carbon-dioxide-000511
Support New Farmers
Invest in the farm: republic.co/we-are-the-new-farmersBuy fresh spirulina: www.new-farmers.com
Instagram: instagram.com/wearethenewfarmers
Follow Farm to Future on Instagram at @farm.to.future
Discounts
- Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
- Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
- Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium
Connect with Jane Z.
- Instagram: @farm.to.future
- Email: [email protected]
If you like this episode you’ll love
Episode Comments
Generate a badge
Get a badge for your website that links back to this episode
<a href="https://goodpods.com/podcasts/farm-to-future-190944/eating-crickets-chicken-feet-and-fish-eyes-john-yau-17796479"> <img src="https://storage.googleapis.com/goodpods-images-bucket/badges/generic-badge-1.svg" alt="listen to eating crickets, chicken feet, and fish eyes — john yau on goodpods" style="width: 225px" /> </a>
Copy