JeremyCherfas / Eat This Podcast

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Huffduffed (525)

  1. Women and Folk Music

    Emma interviews Peggy Seeger and learns about female collectors and folk performers today.

    This May bank holiday Emma looks at women and the tradition of folk music. You may have a stereotypical image of a woman in a floaty dress walking through a flower meadow - but we want to challenge that. From protest songs and feminist anthems - it’s not all whimsy in the world of folk.

    Emma talks to Peggy Seeger who has enjoyed six decades of success with her music. Peggy was married to the singer Ewen McColl. He wrote the song "The First Time Ever I Saw Your Face" for her. Together they revitalised the British Folk Scene during the 50s and 60s, working on the BBC Radio Ballads; ground-breaking documentaries - which wove a story from the words of real people working in the mining and fishing industry or building the M1 motorway with sound effects, and songs. Now 86 years old, Peggy’s own songs have become anthems for feminists, anti-nuclear campaigners and those fighting for social justice.

    Emma examines the uncomfortable elements of folk music, and how artists are finding ways of reinterpreting old songs, or writing new ones to represent missing narratives and stories. Who were the female tradition-bearers, writers and performers and the often forgotten collectors - those who would record and notate traditional songs handed down orally from generation to generation? And what is being done to improve the gender equality and diversity in folk music?

    https://www.bbc.co.uk/programmes/m0016x8c

    —Huffduffed by JeremyCherfas

  2. Episode 102: Baking Greek Bread, with Josh Nudell

    We’re talking about bread again! This time, about ancient Greek bread — its vocabulary, the many types of bread and how they were made, and the economic aspects of bread production. Josh shares his practical experiences of baking along with his research into the classical Greek world.

    Josh Nudell’

    https://www.alliterative.net/podcast/2022/02/22/episode-102-baking-greek-bread-with-josh-nudell

    —Huffduffed by JeremyCherfas

  3. Pivot Bio’s Karsten Temme: “Microbial factories” | Danny In The Valley on Acast

    The Sunday Times’ tech correspondent Danny Fortson brings on Karsten Temme, co-founder of Pivot Bio, to talk about engineering microbes (4:30), the problem with fertilizer (7:50), why agriculture needs to be remade (12:00), starting a company (15:15), finding farmers (20:00), tuning their microbes (23:35), the century of biology (30:10), overcoming skeptics (31:40), raising $430 million (36:50), and when birds ruined his day (37:50). See acast.com/privacy for privacy and opt-out information.

    https://play.acast.com/s/dannyinthevalley/karstentemme

    —Huffduffed by JeremyCherfas

  4. New Books Network | Corinne Fowler, “Green Unpleasant Land: Creative…

    Corinne Fowler, "Green Unpleasant Land: Creative Responses to Rural England’s Colonial Connections" (Peepal Tree Press, 2021)

    In Green Unpleasant Land: Creative Responses to Rural England’s Colonial Connections (PeePal Tree Press, 2021), Dr. Corinne Fowler explores the repressed history of rural England’s links to transatlantic enslavement and the East India Company.

    “Historical and literary ideas about the countryside have shifted significantly in the last three decades. For a long time now, historians, social geographers and archaeologists have recognised that English rural landscapes are readable, showing up such things as Bronze Age forts and Roman roads. The countryside was not, until recently, considered to reveal much about the British empire. Nor was the empire seen as having much to do with enclosure, rural poverty or rural industry. All that has changed.”

    https://newbooksnetwork.com/green-unpleasant-land

    —Huffduffed by JeremyCherfas

  5. Download - Food On The Edge podcast - Ep.2 Oysters. | Podbean

     JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.

     JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs. 

    https://www.podbean.com/site/EpisodeDownload/PB834786PAX95

    —Huffduffed by JeremyCherfas

  6. The Yellow River A Natural and Unnatural History

    A three-thousand-year history of the Yellow River and the legacy of interactions between humans and the natural landscape From Neolithic times to the present day, the Yellow River and its watershed have both shaped and been shaped by human society. Using the Yellow River to illustrate the long-term effects of environmentally significant human activity, Ruth Mostern unravels the long history of the human relationship with water and soil and the consequences, at times disastrous, of ecological transformations that resulted from human decisions. As Mostern follows the Yellow River through three millennia of history, she underlines how governments consistently ignored the dynamic interrelationships of the river’s varied ecosystems—grasslands, riparian forests, wetlands, and deserts—and the ecological and cultural impacts of their policies. With an interdisciplinary approach informed by archival research and GIS (geographical information system) records, this groundbreaking volume provides unique insight into patterns, transformations, and devastating ruptures throughout ecological history and offers profound conclusions about the way we continue to affect the natural systems upon which we depend.

    —Huffduffed by JeremyCherfas

  7. Food Routes with Robyn Metcalfe | The MIT Press Podcast

    On the latest episode of The MIT Press podcast, Robyn Metcalfe, food historian and food futurist, discusses her new book, Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating. 

    Even if we think we know a lot about good and healthy food—even if we buy organic, believe in slow food, and read Eater—we probably don’t know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes, Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience—but, she says, it won’t be an easy ride.

    Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe—a cautious technology optimist—technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world.

    Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient—but at what cost to our traditionally close relationship with food?

    https://mitpress.podbean.com/e/food-routes-with-robyn-metcalfe

    —Huffduffed by JeremyCherfas

  8. Massimo Montanari & Rachel Roddy: A History of Spaghetti with Tomato Sauce | London Review Bookshop

    What could be simpler than a dish of pasta with tomato sauce? According to food historian Massimo Montanari’s latest book A Short History of Spaghetti With Tomato…

    https://www.londonreviewbookshop.co.uk/podcasts-video/podcasts/massimo-montanari-rachel-roddy-a-history-of-spaghetti-with-tomato-sauce

    —Huffduffed by JeremyCherfas

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