The Importance of Garlic to Small-Scale Farmers
Deconstructing Dinner
Across the US and Canada, there is an exciting emergence of a unique type of food festival – a festival for garlic! When looking at a map of where garlic festivals are emerging, it’s clear that garlic knows no geographic boundaries – it’s a food that grows well in most climates across the continent. This popularity of garlic festivals appears to be communicating an important story – a story of our longing to connect and celebrate with one another around food, a story of people wanting to make more flavorful dinners, and a story of a food that has become an incredibly important crop...
info_outline
Genetically Engineered Honey?
Deconstructing Dinner
Honey – one of the most natural foods. In the supermarket, honey is found labelled as coming from clover, buckwheat, alfalfa or maybe orange blossom. The label might just read ‘honey’ without any indication of its source of nectar. But is the nectar source even important to those of us wishing to become more conscientious eaters? As Deconstructing Dinner has discovered, there is a curiosity surrounding honey – a curiosity, which has rarely, if ever, been spoken…. until now! It turns out, in Canada, 80% of all the honey produced in the country is from the nectar of canola – yet,...
info_outline
How Organic is an 'Organic' Egg?
Deconstructing Dinner
Deconstructing Dinner's sits down with Mark Kastel - the co-founder of the Cornucopia Institute - a populist farm policy research group based in Wisconsin. Mark and Jon discuss the changing face of organic food. Using eggs as an example - Mark explains how eaters can exercise a more discriminating awareness when purchasing 'organic' eggs. Features: Mark Kastel, Co-Founder, (La Farge, WI)
info_outline
Year-Round vs. Seasonal Eating
Deconstructing Dinner
It's not uncommon for most of us eaters to view the system supplying us with food as being separate from us, but on this podcast, one of Canada's most recognized food policy analysts offers his perspectives which suggest otherwise. Instead, the food system has in many ways been designed to satisfy the demands that we make every day to eat the same food, year-round, regardless of season, geography or climate. It seems that we eaters, have become so accustomed to that fresh tomato slice on our sandwich, that glass of orange juice in the morning, or that salad of fresh greens, that these...
info_outline
Conventional vs. Organic Wheat
Deconstructing Dinner
On this all-new podcast, Deconstructing Dinner's Jon Steinman examines some of the key differences between conventional and organically produced wheat. Features: Stephen Jones, Director, Washington State University Research Station (Mount Vernon, WA) Kevin Christenson, Owner, Fairhaven Organic Flour Mill (Burlington, WA) Sam Lucy, Farmer, Bluebird Grain Farms (Winthrop, WA) Roy Lawrence, Farmer, Kootenay Grain CSA (Creston, BC) Scott Mangold, Baker, Breadfarm (Edison, WA)
info_outline
A Farewell... For Now! (incl. Update on Eggs Investigation)
Deconstructing Dinner
This episode #193 marks the final broadcast of Deconstructing Dinner before we embark on a much-needed break. Producer & Host Jon Steinman speaks about the need to step away from producing new shows and what future might lie ahead. Jon also shares some reflections on the past 5 years of producing this weekly one-hour radio show and podcast, and offers suggestions to those involved in the responsible food movement - a movement which this show has helped track its evolution and certainly one that this show has in many ways been a part of. Also on the show - a brief update (regrettably...
info_outline
The Local Grain Revolution XII (Year 3 & Lopez Island Grain Project)
Deconstructing Dinner
Since March 2008, Deconstructing Dinner has been tracking the evolution of the Kootenay Grain CSA (Community Supported Agriculture) in the interior of British Columbia. The project is Canada's first community supported agriculture project for grain and it's been quite a while since we've checked in with how it's evolved throughout it's third year. Also on this part 12 of the series, we learn about the many grain projects underway elsewhere in Canada and the United States, all of which have been inspired by this very Local Grain Revolution series! Specifically, we travel to Lopez Island,...
info_outline
Exploring Ethnobiology IV (The Immaterial Components of Food Sovereignty / Comparing 17th/18th Century Cereal Grain Productivity Among Iroquois and Europeans)
Deconstructing Dinner
Exploring Ethnobiology is a new series Deconstructing Dinner has been airing since June. Through a scientific lens, ethnobiology examines the relationships between humans and their surrounding plants, animals and ecosystems. With seemingly more and more people becoming interested in developing closer relationships with our surroundings (our food, the earth), there's much we can all learn from ethnobiologists, and in particular, from the symbiotic human-earth relationships that so many peoples around the world have long maintained. Food sovereignty is also a subject that permeates much of what...
info_outline
TED Talks on Food w/Jamie Oliver, Carolyn Steel & Christien Meindertsma
Deconstructing Dinner
has become an incredibly popular series of conferences featuring inspiring speakers from around the world. TED is a small non-profit devoted to what they call - "Ideas Worth Spreading." Starting out in 1984 as a conference bringing together people from three worlds: Technology, Entertainment & Design, TED has since broadened its scope to include two annual conferences in California, a global conference in the UK and many on-line resources where more than 700 TEDTalks are now available. TED believes in the power of ideas to change attitudes, lives and ultimately, the world. With a number...
info_outline
Produce to the People
Deconstructing Dinner
Deconstructing Dinner has long been exploring the many ways through which farmers, businesses, organizations and communities are accessing food using new and innovative models. On today's broadcast we hear more of those examples shared as part of the March 2010 panel - Produce to the People, hosted by the San Francisco based CUESA. The Produce to the People panel examined a few inspiring models for getting fresh, local food to residents in the San Francisco Bay area of California and featured Grayson James of Petaluma Bounty, Melanine Cheng of FarmsReach and Christine Cherdboonmuang of the...
info_outlineOn this part 8 of our Conscientious Cooks series, we listen in on a really interesting panel discussion hosted in 2008 by the Center for Urban Education about Sustainable Agriculture (or CUESA) located in San Francisco, California. The panel was themed around the concept of Climate Friendly Eating.
Voices
Gail Feenstra, food systems analyst, University of California Sustainable Agriculture & Research Program (Davis, CA)
Helene York, director, Bon Appétit Management Company Foundation (Palo Alto, CA)
Laura Stec, chef/author, The Global Warming Diet (Portola Valley, CA)
Bonnie Powell, co-founder, The Ethicurean (San Francisco, CA)