Libsyn Directory

160: Exploring Nigerian Culinary Histories through Recipes with Ozoz Sokoh

Release Date: 11/18/2025

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

AnthroDish

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 the relationships between politics, history, and culture and how they have shaped eating habits in Singapore. By day, he writes about technology, but he also writes about food and value, or the “regard that something is held to deserve; the importance, worth, or usefulness of something.” While known to many other countries as a “food paradise” over the last 50 years, TW unpacks how Singaporean food worth and value...

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

AnthroDish

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. Peter is the author of the recent book, Maple Syrup: A Short History of Canada’s Sweetest Obsession. Peter grew up on a farm in Quebec, with his career as a journalist taking him to jobs in Montreal, Ottawa, Mexico City, New York, and Toronto. Among other adventures, he covered the Oka Crisis in Quebec, crossed the Atlantic on a container ship, sailed the Great Lakes on a bulk grain carrier, and was detained by guerillas in the...

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

AnthroDish

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 was delighted to have the chance to speak with her. India is the co-owner and Executive Chef at Markette, which is a modern European restaurant based in Chelsea, New York, along with The Argyle, a cocktail lounge located directly below the restaurant. This past fall, she was awarded the Young Chef Award at the 2025 Northeast Michelin ceremony. Originally from London, India has lived and cooked throughout Europe at acclaimed...

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

AnthroDish

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 relationship with food. But for today’s guest, Jamie Tracey, that lack of relationship was enough incentive to try an honest approach to building something that would last. Jamie is a self-taught creator and Canadian cook that created Anti-Chef, a culinary experiment that plays out in real time on his YouTube series. It captures the good, bad, chaos, and triumph that comes with learning and loving to cook. With more than...

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

AnthroDish

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, Cuba, Trinidad and Tobago, Bahamas, or other Caribbean countries move in the diaspora, it necessitates a nuanced look at how culinary traditions and knowledges are shared, shifted, and expanded with new generations. My guest today, chef Leigh-Ann Martin, reminds us that there is such a rich regional diversity and abundance that needs to be explored more fully. Leigh-Ann is a trained chef, thought leader, and senior...

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

AnthroDish

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 journey building At Heart Panadería. Teresa is a pastry chef and writer from the Bay Area in California, with family roots in Guadalajara, Mexico. Now based in Atlanta, Georgia, she runs At Heart Panadería, a contemporary Mexican bakery. She is also the author of Panadería: A Cookbook Zine, which contains five thoughtfully crafted original recipes from her cottage bakery. In today’s discussion, we explore how...

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

AnthroDish

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 work with. Hanna is a sociocultural and medical anthropologist, and Assistant Professor of Anthropology at Princeton University, who studies food access and the global food system. Drawing on 15 years of research on the food justice movement in South Central Los Angeles, her second book is out now with the University of California Press. In today’s conversation, we’re discussing some of the central themes in her...

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

AnthroDish

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 landscape. She has with a range of experience working in the field of nutrition, from providing education to the community through food access programs, working in the fields and kitchens on farms, and counseling folks with eating disorders. Her range of work experience allows her to understand people, and find the entry point for nutrition-related behavior change in each community and individual. Her work emphasizes pleasure as...

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

AnthroDish

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 impact on our health and wellbeing. Within their PhD, their focus is on how youth navigate food insecurity, looking at youth experiences in Southampton, UK. Sarah grew up in the kitchen learning recipes from their parents and grandparents, which has translated to their continued investigations and reflections on their own food environment. In our conversation, Sarah shares about their current research working with...

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

AnthroDish

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, one of the challenges of navigating food insecurity here is that we rely primarily on non-profit food banks to support those in need. One non-profit food organization in Toronto, Daily Bread, is on a mission to eliminate food insecurity and advocate for solutions to end poverty. Daily Bread prepares over 250,000 meals annually, including more than 43,000 heat-and-eat meals delivered through the Red Cross Mobile Food bank to...

More Episodes

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, Chop Chop: Cooking the Food of Nigeria 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 Lands and Territory of the Mississaugas of the Credit First Nation in Ontario, Canada. Her work documents and celebrates Nigerian and West African cuisine, and she is particularly fascinated by all the ways we’re similar. Be it through dishes, drinks, material culture or more, Ozoz explores these across geographies, cultures, and histories, in spite of our apparent differences.

In today’s conversation, we explore a wide range of the history and future of Nigerian cuisine, including the stories of how ingredients came to be in Nigerian dishes, the homegrown love of protein (and why it’s not the relationship to protein you’d expect in a Western lens), and how Ozoz approaches exploring the histories of recipes and cuisine across Nigeria.

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