Meant To Be Eaten
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Top 10 Meant To Be Eaten Episodes
Goodpods has curated a list of the 10 best Meant To Be Eaten episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Meant To Be Eaten for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Meant To Be Eaten episode by adding your comments to the episode page.
Amy Trubek on how restaurant culture needs to change
Meant To Be Eaten
01/19/20 • 41 min
A conversation with Amy Trubek.
Amy Trubek's research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice. We discuss the sustainability of restaurant culture and work. She is an Associate Professor in the Department of Nutrition and Food Sciences at the University of Vermont, and part of the new editorial collective leading Gastronomica.
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Alicia Kennedy on the value of white acceptance
Meant To Be Eaten
06/28/20 • 35 min
A conversation with Alicia Kennedy.
Alicia Kennedy wears many hats. A food and drink writer from Long Island—now based in San Juan, where she’s covering the local culinary scene—Alicia’s written for NYLON, The New Republic, Time, and the Village Voice, to name just a few. She also hosts Meatless, a podcast on meat consumption and culture, and currently writes a weekly newsletter on the goings-on of good media.
Mentioned in this episode:
Alicia's newsletter: https://aliciakennedy.substack.com/
The JBA talk between Tunde Way and John T: https://register.gotowebinar.com/recording/recordingView?webinarKey=7172502883044897296®istrantEmail=kimseverson%40gmail.com
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Meant To Be Eaten, Coral Lee, food, author, talk, radio, Alicia Kennedy, drink, writer, NYLON, The New Replublic, Time, the Village Voice, consumption, culture
Taste as Governor: Soy Sauce in Late Chosŏn and Colonial Korea
Meant To Be Eaten
11/08/20 • 33 min
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Krishnendu Ray.
Kyoungjin Bae, as part of a Gastronomica round table on Taste and Technology in East Asia, explores the production and consumption of soy sauce in Korea from the 18th to the early 20th centuries. Although the transformation of Korean soy sauce's identity in the 20th century is usually attributed to industrialization, Bae discovered a shift in the way ordinary people interacted with soy sauce. Soy sauce, in the early modern period, was home brewed. In colonial times (1910-1945), due to an influx of Japanese commodities in Korean market, consumers increasingly relied on their tastes to evaluate soy sauce and guide their choices among industrialized products. This, in turn, transformed conceptions of the taste of soy sauce and its identity.
Image courtesy of Kyoungjin Bae.
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Ben Van Leeuwen on ice cream, his Indonesian restaurant, and cooking without borders
Meant To Be Eaten
10/24/17 • 35 min
Ben Van Leeuwen on the Van Leeuwen’s ice cream empire and his side project— the Balinese-inspired restaurant, Selamat Pagi, in Greenpoint. Ben talks about driving a Good Humor truck and why it prompted him to start his own shop, how he designs flavors and how ingredients know no cultural bounds.
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Trailer: Meant To Be Eaten
Meant To Be Eaten
08/31/17 • 1 min
trailer for Meant To Be Eaten, a new podcast series from the Heritage Radio Network
The Sickness Unto Hospitality
Meant To Be Eaten
08/02/20 • 33 min
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, whose forthcoming issue is entirely devoted to COVID Dispatches—in it, authors from around the world offer short, intimate portraits of early responses to the food crises of this pandemic, and hosts from the journal’s editorial collective will be joined by some of the featured authors to share their stories, and to hear how things have or haven't changed in the past few months.
Stephen Meinster reads from his essay The Sickness Unto Hospitality, and discusses how the industry has evolved in recent months with guest host Bob Valgenti.
Link to journal: https://online.ucpress.edu/gastronomica
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06/14/20 • 48 min
A conversation with Donna Kilpatrick and William Matovu.
Heifer International works all over the world to use agriculture as a path out of poverty. Under its umbrella is Heifer Ranch, a regenerative, organic and humane ranch, run by 3 women, in Little Rock, Arkansas. Donna Kilpatrick—who oversees operations of Heifer Ranch—and William Matovu—who oversees Heifer’s work in Uganda—are joining me today to discuss the flaws of our current food system, and how alternate systems can offer lasting change.
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Meant To Be Eaten, Coral Lee, Heifer International, Donna Kilpatrick, William Matovu, farm, farming, food, sustainable, agriculture, policy, organic, humane, ranch, system
Andrew Genung on the importance of word choice and what we can learn from H.K.'s reopenings
Meant To Be Eaten
06/07/20 • 34 min
A conversation with Andrew Genung.
Andrew Genung is a Hong-Kong based writer and regular contributor to Eater. He also writes a twice-weekly newsletter, Family Meal, that covers the goings-on in and around the food/media world.
Photo Courtesy of Andrew Genung.
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Esther Kim on Afro-Asian solidarity, Eddie Huang, and how a fistful of rice fuelled a democracy
Meant To Be Eaten
05/31/20 • 24 min
A conversation with Esther Kim.
Esther Kim is a writer and editor of the Asian American Writers' Workshop's Transpacific Literary Project. We discuss the stickiness of the "Asian-American" genre, Eddie Huang and appropriation, how a fistful of rice created a democracy, and our duties as Asian-American writers. Michael Pollan, The Sickness in Our Food Supply Ishay Govender-Ypma, Navigating the use of a knife and a fork at the dinner table .
Photo Courtesy of Joe Liew.
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Rebecca de Souza on why food pantries fail to solve hunger
Meant To Be Eaten
02/23/20 • 35 min
A conversation with Rebecca de Souza.
Do food pantries completely miss the point? Rebecca de Souza thinks they might. In “Feeding the Other,” Rebecca demonstrates how “food pantries stigmatize their clients through a discourse that emphasizes hard work, self help, and economic productivity rather than food justice and equity.” We discuss the power and significance of stigma, and why food pantries are unable to combat hunger.
Photo Courtesy of Rebecca de Souza.
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FAQ
How many episodes does Meant To Be Eaten have?
Meant To Be Eaten currently has 122 episodes available.
What topics does Meant To Be Eaten cover?
The podcast is about Society & Culture, Podcasts, Arts, Hospitality Industry and Food.
What is the most popular episode on Meant To Be Eaten?
The episode title 'What to Read Now: Melissa Fuster's Caribeños at the Table' is the most popular.
What is the average episode length on Meant To Be Eaten?
The average episode length on Meant To Be Eaten is 41 minutes.
How often are episodes of Meant To Be Eaten released?
Episodes of Meant To Be Eaten are typically released every 7 days.
When was the first episode of Meant To Be Eaten?
The first episode of Meant To Be Eaten was released on Aug 31, 2017.
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