54: Unpacking the Global Impact of Superfood Trends with Ann Shin

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We’re all at this point used to food terms being thrown around in the grocery store – organic, GMO-free, natural, superfoods… but what do these really mean? Superfoods is a term that I’m also fascinated by. My guest this week is award winning producer, director, filmmaker, and writer, Ann Shin, who explores this in her documentary, The Superfood Chain. In addition to this, she is well-known for directing the documentaries The Defector: Escape from North Korea and My Enemy, My Brother about the true story of 2 enemies from the Iran-Iraq War.

 She asks these questions we tend to take for granted – are superfoods really great for you? How does the global demand for superfoods impact indigenous cultures who grow these foods and depend on them as staples? The SuperFood chain is a beautiful cinematic documentary that investigates how the superfood industry affects the lives of farming families in Bolivia, Ethiopia, the Philippines, and Haida Gwaii.

We explore these questions around what makes a superfood super, and how these demands for superfoods in Western cultures impact global communities, along with some tools and examples of how governments and food producers respond or adapt to shifts in food demands, and the process of making the film itself for her and her family.

Learn More About Ann Shin! 

53: How Can We Create Win-Win Systems for Food Systems and the Environment?

As the conversations and concern about the climate crisis continue to grow on a global scale, can be overwhelming on a personal level thinking about solutions. Sometimes we feel an individual burden around our choices when it comes to food, waste, or consumerism. My guest this week, Dr. Philip Loring, is someone I always look to when I need a mental reset about how to approach climate and human wellbeing in meaningful ways.

Phil is the Arrell Chair in Food, Policy, and Society with the Arrell Food Institute, and an associate professor in the department of Geography at the University of Guelph. Phil’s research focuses on the intersection of ecosystem health, human well-being, and sustainability. His research has taken him to such locales as Alaska, Mexico, the Canadian Prairies, Ireland, and Thailand, which we’ll hear a bit more about today. Additionally, he has a forthcoming book called “Finding Our Niche” that explores the potential for win-win scenarios in our food systems, out in fall 2020.

 Today we’re exploring the idea of sustainability and what that really means within food systems, the ways in which reconciliation movements connect with food systems and research partnerships, and what he calls “win-win” scenarios for sustainable ecosystems. His approaches to human and ecosystem wellbeing are always really inspirational to me, and I’m very excited to share this conversation with Phil!

Listen in the player above, or download on iTunes, Spotify, and Stitcher platforms.

 Learn more about Dr. Loring!  

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52: Terroir - Building Community through Food and Place with Arlene Stein

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There are certain people in this world that I could just listen to forever, they’re an absolute wealth of knowledge and experiences and my first guest of season 4, Arlene Stein, is one of those people.

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Arlene is the founder and executive director of the Terroir Symposium, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry. Since 2006, Terroir has convened international and Canadian industry leaders annually at a two-day symposium in Toronto – and since 2014 at off-shoot events across Europe and North America, for education, networking, and inspiration. From her current home base in Berlin, Arlene travels globally to research responsible food systems and gastronomic innovations. 

Arlene has that magical ability to build community and knowledge around food and root it to place, to land, to context in a way that is truly inspiring. But what makes her even more incredible is the ease that she brought to this conversation. At the core of what Arlene does is foster a sense of community for local and international networks that relate around food: she breaks down the silos for restauranteurs, chefs, artisans, producers, academics, and so many more through Terroir events and workshops to foster conversations and collaborations.

In today’s episode we explore what exactly the word terroir means and how the role that gastrodiplomacy can play into food systems and futures. Listen to the full interview in the player above, or download on iTunes, Spotify, and Stitcher!

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Solo Episode: What's in Store for Season 4

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Hey everyone! Just a quick solo episode coming from me today to share a peak of what's to come for season 4. We're making a few big (and small) changes that I'm really excited about! 

One of the biggest changes that I’ll speak more to in the coming days is that we’re going to be expanding AnthroDish and sharing more food writing on the blog. Writing has always been my favourite medium to convey ideas, and I want to share some reflections and lessons that I’ve learned from speaking with so many incredible guests over the last year and a bit. It’s shaped my understanding of food and there are so many fascinating connections I’ve drawn between interviews that I’m really excited to share with you all.

I’ll also be welcoming guest writers to share their own experiences and research through the blog - details to come later this week, so stay tuned!

Season 4 starts NEXT Tuesday, Oct 1st so be sure to tune in to hear an incredible guest! 

Terroir Pop-Up 7: Understanding the Impact of Food Waste with Bruce McAdams

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Today’s pop up episode features Bruce McAdams, a professor in the School of Hospitality, Food, and Tourism Management at the University of Guelph. He joined the faculty in 2009 after over 20 years of leadership experience in the Ontario hospitality industry. After starting his management career in operations and training with Darden Restaurants, McAdams joined Toronto-based fine dining company Oliver and Bonacini Restaurants. His most recent role was as the company’s Vice President of Operations.

McAdams has taught leadership to food and beverage management students at George Brown College in addition to his work at the University of Guelph. In 2017 he received an excellence award in service from the North American chapter for the Principles of Responsible Management Education through the United Nations for his work with the University of Guelph Sustainable Restaurant Project. He considers himself an advocate for a stronger restaurant industry and regularly speaks to major media outlets on restaurant issues.

Today we speak about some of his work on food waste and the impact that this has for those working in the hospitality industry, as well as some really fascinating research on the connections between food waste and the quality of life experienced in retirement living communities. 

Learn More About Bruce: 

 

 

Terroir Pop-Up 6: Liz Alpern and Jeffrey Yoskowitz of The Gefilteria

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Today’s episode is one of the pop-up episodes of AnthroDish which focus in on some of the speakers and guests of the 2019 Terroir Food Symposium. These are quick mini episodes that capture some of the perspectives of folks in the food industry around the theme of choices – the choices they make within their own work and its impact on their communities, businesses, and selves. 

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Today mini-episode features Liz Alpern and Jeffrey Yoskowitz, two of the co-founders of The Gefilteria. Launched in 2012, it’s mission is to reimagine eastern European Jewish cuisine, adapting classic dishes to the values and tastes of a new generation. Jeffery and Liz believe that Old World Jewish foods can be beautiful, inspiring, and delicious. They produce limited runs of their signature artisanal gefilte fish each spring and fall, cooking a wide range of Jewish foods from the Ashkenazi culinary tradition for unique dining events.

They seek to inspire others to reimagine and rediscover this incredible cuisine in their home kitchens. While they don’t have a storefront, they host tons of classes and experiences in their community around Brooklyn and worldwide, and have a brilliant cookbook called the Gefilte Manifesto. Jeffrey and Liz are so delightful to speak with, and the conversation that unfolded is one that I still think about on a fairly regular basis! 

Learn More About The Gefilteria: