141: Uncovering Medieval Pictish Foodways through Paleobotany with Dr. Shalen Prado
Release Date: 11/19/2024
164: Embracing Seasonality in Edomae-Style Sushi with Chef Cheng Lin
AnthroDish
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 attention not only to these techniques, but bringing an emphasis on seasonality and sourcing of ingredients. Born and raised in Fujian, China, chef Cheng Lin began his culinary career in 1997 when he moved to New York City and worked in restaurants such as Hatsuhana, Sushi Seki, and Blue Ribbon. Continuously looking to refine his skills at trailblazing culinary concepts, he eventually joined Chef Masa Ito and Kevin Kim at...
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163: How Community Supported Fisheries Promote Sustainable Seafood with Sonia Strobel
AnthroDish
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 based in Vancouver, BC, Canada. Through her innovative, sustainable seafood subscription model, members pre-purchase a share in the catch before the fishing season. This unique partnership between fishers and consumers guarantees harvesters a fair price for their catch, protects a traditional way of life in BC’s coastal and Indigenous fishing communities, and disrupts a seafood system fraught with social and environmental...
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162: Behind the Rise of Non-Alcoholic Drinks with Ren Navarro
AnthroDish
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 friend Ren Navarro back to AnthroDish to explore these trends in the beverage industry. Ren is a culture consultant, drinks expert, and founder of B. Diversity Group. With over 20 years of experience in corporate management and over a dozen years in the beer industry, she’s helped everyone from family-run breweries to multinational brands build spaces people want to be a part of. What started as honest conversations over...
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161: Are Our Fridges Designed for Food Waste? with Emma Atkins
AnthroDish
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 UK. Her research looks at how fridges influence food waste, whether through design or its place in a food system geared towards overconsumption. She has a background in policy and advocacy, and recently wrote two reports tackling policy solutions for food waste and quality of food donations with Foodrise, which is a UK and EU-based NGO. Her website Food Waste Stories features articles about food waste in art, culture, policy,...
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160: Exploring Nigerian Culinary Histories through Recipes with Ozoz Sokoh
AnthroDish
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 cookbook, begins. It is warm, inviting, and open to all those who are interested in learning about Nigerian cuisine, and the role of home cooks in creating the most beloved classic Nigerian dishes. Ozoz herself is a food explorer, educator, and traveler by plate. She is a professor of Food and Tourism Studies at Centennial College, and makes her home with her three teenage children in Mississauga, part of the Treaty...
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159: What Could a Just Food System Really Look Like? with Dr. Bryan Dale
AnthroDish
My guest today, Dr. Bryan Dale, is here to explore these nuances. Bryan is an Assistant Professor in the Department of Environment, Agriculture, and Geography at Bishop’s University. His research interests include food sovereignty, agroecology, climate change, environmental justice, social movements, and alternative economic initiatives (especially in food and farming). He completed a postdoctoral fellowship with the Culinaria Research Centre at the University of Toronto Scarborough, and a PhD and MA in Human Geography with a specialization in Environmental Studies at the University of...
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158: Honouring Asian Ingredients in Cookie Baking with Kat Lieu
AnthroDish
My guest today, Kat Lieu, is a Vietnamese-Chinese cookbook author, and here to share more about how she’s challenging this through her new cookbook, Kat is the founder of the popular online community, Subtle Asian Baking, and is the author of best-selling cookbook, Modern Asian Baking at Home as well as two others. Kat brings a third culture approach to Asian baking, baking and cooking by blending Asian ingredients with Western techniques. She also is an activist, donating her cakes and cookies to various events in Seatle, and raising thousands of dollars for charities and causes important...
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157: Preserving Palestinian Cuisine During Genocide with Lama Obeid
AnthroDish
As this episode airs, it has been just over two years of Israel’s ongoing genocide in Gaza. Tens of thousands of Palestinian people have been killed, and entire cities have been reduced to rubble. And with this, there is a slow and brutal erasure of the rich histories of Palestinian gastronomy. My guest today, Lama Obeid, is here to explore the state of Palestinian food culture and the impact of the genocide on how people eat and break bread. Lama is a Palestinian writer residing in Palestine, with her writing focused on gastronomy, politics, culture, and travel. Lama’s food writing...
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156: Cooking through the Silk Roads with Anna Ansari
AnthroDish
If you grew up in the Western world, it’s entirely possible you’ve heard of a singular Silk Road used for trade between two major entities, Europe and China. And maaaybe Marco Polo. But the reality is so much more deeply textured and layered with transitions of food, spices, ideas, and cultures along along a wide array of travel and trading routes across Asia. My guest this week, Anna Ansari, speaks to this through her new cookbook-cum-memoir . In this thoughtful and rich cookbook, Anna celebrates her Iranian-American heritage with the world’s most storied trade routes through 90...
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155: Queers at the Table with Dr. Alex Ketchum and Dr. Megan Elias
AnthroDish
What makes food queer? Is it possible to name and list it out as simple, clearcut elements? In their new co-edited volume, Drs. Alex Ketchum and Megan Elias explore this question with a community of writers, illustrators, and recipe creators. As an anthology of essays, comics, and recipes, the book reveals the dynamic and transformative ways that queerness informs food production and restaurant culture, and how food empowers, transforms, and unites queer and trans folk. Alex is an Associate Professor at McGill University’s Institute for Gender, Sexuality, and Feminist Studies, and the...
info_outlineOftentimes, when we think about plant-human relationships, we’re thinking about our contemporary lives and how plants factor into it – be it North American plant-based diets or what we’re growing in our apartments. But our relationship with plants goes back for millennia, and accessing this historical and prehistoric knowledge is a glimpse into what life looked like for ancient humans.
My guest this week is Dr. Shalen Prado, who is here to explore what we know about plant-based eating during the medieval period of Scotland. Shalen is a settler-archaeologist living in Saskatoon and originally from the East Coast (Mi’kma’ki or Prince Edward Island). She researches ancient human-plant relationships and foodways. Shalen currently works as a Living Skies Postdoctoral Fellow at the University of Saskatchewan and collaborates with the Bridge To Land Water Sky Living Lab.
In today’s episode, Shalen shares some of her research on the elusive Picts of Scotland and how she uses phytoliths and ceramic sherds to uncover what plant-based eating looked like for this group of people during the medieval period of Great Britain.
Learn More from Shalen:
- Instagram: @spradoplants
- Recent open-access article: https://doi.org/10.1016/j.jasrep.2024.104695
- Microbotanical research database: macmicrobot.omeka.net