AnthroDish

179: Looking at How We Eat to Understand Power & Social Movements with Amber Husain

When it comes to talking about food, we often to choose to look at what people are eating rather than how. And it's this distinction that today's guest, Amber Husain, exp

178: What Makes for "Good Food" for Immigrant Women in British Columbia? with Isabela Bonnevera

Sustainability is a word you hear a lot, but it tends to go uncritically examined in application. So what can it encompass when it comes to food experiences, particularly

177: How Can Appetites Be Shaped for the Future? with Alicia Kennedy

When it comes to thinking about the future of food, is it possible to re-imagine our individual and collective appetites around what we want it to be? Taste is subjective

176: The Forgotten History of Wheat in North Texas with Rebecca Sharpless

When thinking about the food and agricultural landscape of Texas, the mind immediately goes to cattle, corn, and cotton—certainly not wheat. But as my guest this week, Dr

175: Food, Value, and Heritage in Singapore's Hawker Centres with TW Lim

My guest today, TW Lim, is here to explore how nation food constructions have played out in Singapore through the hawker centres the country is known for. TW writes on th

174: The History and Symbolism of Canada's Maple Syrup Production with Peter Kuitenbrouwer

My guest this week, Peter Kuitenbrouwer, is here to share some of the ways that our relationship with maple syrup is linked to culture, religion, and land in Canada. Pete

173: Bringing Caribbean Flavours to European Fine-Dining Menus with Chef India Doris

When heard about the work that chef India Doris is doing with her new restaurant, Markette, in bringing Caribbean heritage and flavours to European-style fine dining, I w

172: Learning to Cook in Front of the Entire Internet with Jamie Tracey

For anyone that grew up without a strong sense of connection to cooking or eating cultural foods, it can be daunting to get into the kitchen and make your own relationshi

171: Breaking Down the Myth of a Singular Caribbean Foodway with Chef Leigh-Ann Martin

When it comes to Caribbean food, there tends to be a viewpoint that it can be a monolithic culinary experience. And particularly as those living in countries like Jamaica

170: Ingredients for Building a Community Through a Cottage Bakery with Teresa Finney

What does it take to make the most out of the internet when you're building a micro or cottage bakery? My guest today, Teresa Finney, is here to explore this through her

169: Do Food Justice Movements Understand Community Needs? with Dr. Hanna Garth

My guest this week, Dr. Hanna Garth, is here to speak to how food justice movements are affected by long-term misconceptions and assumptions about the communities they wo

168: What is the Relationship Between Nutrition and Intuition? with Stephanie Voytek

My guest this week, Stephanie Voytek, is a registered dietician here to walk through some of the key issues around nutrition and anxiety in our current social media lands

167: Rethinking Cultural Food Security in UK School Systems with Sarah Oresnik

My guest today, Sarah Oresnik, is a PhD candidate in the Department of Anthropology at McMaster University. Their research interests centre around food insecurity and its

166: How Daily Bread is Tackling Toronto's Food Insecurity Crisis with Mike Greenberg

Here in Canada, we have a food security crisis—and a cost-of-living crisis. While there are many, many factors that are shaping this continued issue across the country, o

165: Terroir, Taste, and Wine Pairing for the People with Cha McCoy

To kickstart the second half of AnthroDish season 10, we're shifting to a topic I generally feel very intimidated by: wine. But, as my guest Cha McCoy reveals this week,

164: Embracing Seasonality in Edomae-Style Sushi with Chef Cheng Lin

Edomae sushi is an Edo style of sushi making that underscores marinating, curing, and aging techniques. Within that, there is one chef, Cheng Lin, standing out for his at

163: How Community Supported Fisheries Promote Sustainable Seafood with Sonia Strobel

My guest today, Sonia Strobel, is here to explore the idea of community-supported fisheries. Sonia is co-founder and CEO of Skipper Otto, a Community Supported Fishery ba

162: Behind the Rise of Non-Alcoholic Drinks with Ren Navarro

Why are we seeing such a boom in non-alcoholic drink options, and how do they stand out from wellness beverages as their own specific category?  I invited my dear frien

161: Are Our Fridges Designed for Food Waste? with Emma Atkins

My guest this week, Emma Atkins, is here to explore the role that refrigeration has played in our food waste. Emma is a PhD researcher at the University of Bristol in the

160: Exploring Nigerian Culinary Histories through Recipes with Ozoz Sokoh

In Nigeria, the word chop is used for food and feasting, and to say "come chop" is an invitation into sharing and community. This is precisely how Ozoz Sokoh's debut cook