Beste Motel Table podcaster (2024)

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137: Transformations through Fermentation and Oracle Decks with Julia Skinner 35:23

5d ago35:23

35:23

As far as public conversations around fermenting, we’ve come a long way as a society in our understanding of what that is in 2024. So with that, deeper explorations into the practice of fermentation and its role in building communities get a lot more interesting. Dr. Julia Skinner is returning to AnthroDish today to discuss the magic and art of fer…

1
136: Beer (and Everyone) Still Has a Diversity Problem with Ren Navarro 40:17

12d ago40:17

40:17

If you’ve listened to AnthroDish regularly over the last few years, you’ll know that Ren Navarro is a champion of diversity and inclusion within the beer industry and beyond. When I first interviewed Ren back in 2020, we looked at her Canadian consulting services through B.Diversity, and the diversity problem within craft beer in Ontario. We’ve liv…

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135: Growing Olive Trees in Texan Heat with Dr. Vikram Baliga 36:29

19d ago36:29

36:29

Climate change is a daunting reality for many of us – there’s a lot of anxiety around understanding what’s happening and how it affects our communities and the foods we grow. While there’s no magic bullet, there is a lot of great scientific researchers working hard to share what they know about this. For example – you may not immediately think of T…

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134: The Art of the Plant-Based Table with Chloé Crane-Leroux and Trudy Crane 32:41

26d ago32:41

32:41

Eating is so central to our ways of connecting as people and communities, but how we show up and make space around food is a practice of care and art. My guests today, Trudy Crane and Chloé Crane-Leroux are a mother-daughter duo best known for their individual foods, fashion, and lifestyle content. Montreal natives, these two are bursting with crea…

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133: How to Break Down Diet Culture and Live Nourished with Shana Minei Spence 32:08

1M ago32:08

32:08

Spend too much time on the internet these days and you can walk away with a lingering sense of body shame, dietary uncertainty, and overall not-great-vibes. To me, this means it’s all the more important to reflect on our relationships with food and re-assess how we think about them. My guest today, Shana Spence, is one of the central people that I …

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132: What Makes Food Hearty? with andrea bennett 42:19

1M ago42:19

42:19

Our relationship with food in North America is such a deeply fascinating, contrasting, nuanced and complicated one. There’s so much to consider – both in the sheer population size and geographic scale of our food systems, but also in how we make sense of the foods we do and do not have access to. My guest this week, andrea bennett, tackles these bi…

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131: Season 9 Launch [Solo Episode] 7:32

2M ago7:32

7:32

As we start up season 9 of the podcast, I wanted to share some life and technological updates, as well as what you can expect of this season. Food feels very different from when I started this show in 2018, the "foodie" culture isn't proliferating, which isn't a shock given the challenges of food and living costs in North America. This season we're…

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130: Invisible Labour Behind Chicken Nuggets: The Immigrants Taking on America's Largest Meatpacking Industry with Alice Driver 30:20

2M ago30:20

30:20

We’ve heard stories about how chicken nuggets are riddled with questionable ingredients, but what gets missed when looking at industrial meat production is those who process a nation’s worth of meat and poultry, the immigrants working at Tyson meatpacking companies throughout Arkansas. My guest today is Alice Driver, who has written a haunting expo…

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129: Third Culture Cooking, TikTok Foods, and Kung Food Cookbook with Jon Kung 34:49

5M ago34:49

34:49

For our last episode this season, we’re exploring what it means to cook from a third culture kitchen. There’s been growing discussions online of what it means to be a third culture kid or a third culture individual. My guest today, Jon Kung, is one of the best people to speak to how third culture experiences can play out through food, cooking, and …

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128: Heydays at the June Motel - Translating a Lakeside Summer Cuisine into a Cookbook with Katie Laliberté 36:05

6M ago36:05

36:05

Here in Ontario, we’re just hitting the warmer spring weather after a grey and cloudy winter, and anyone living up north can attest to the amount of daydreaming we do about our future and past summer plans. During that daydreaming, memory and nostalgia can play a significant role in establishing an ideal summer, with tastes, scents and flavour play…

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127: How Local Journalism Explores the Foods of the American South with Hanna Raskin of The Food Section 27:27

7M ago27:27

27:27

News media at large is in a challenging position this year: we’ve seen mass layoffs across digital media, local news, TV, print, even podcasts and documentaries. There’s shifts in audiences, loss of journalist jobs, and shaky foundations of social media platforms like Twitter and Substack that make even the strongest bylines at risk of being swallo…

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126: The Ikaria Way: How Mostly Plant-Based Foods Maintain a Greek Island's Longevity with Diane Kochilas 38:17

7M ago38:17

38:17

You may be familiar with the Greek island of Ikaria through the popularity of “Blue Zones” and the idea that these regions of the world can provide insights into living longer, healthier lives. Yet as with most trends around diet and health, there is so much unspoken about the nuances of what an Ikarian lifestyle and diet entails, and the cultural …

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125: Sesame, Soy, Spice: Using Plant-Based Recipes to Honour Heritage and Healing with Remy Morimoto Park 36:05

7M ago36:05

36:05

Thinking about “typical” types of veganism can reveal a lot of fascinating Western stereotypes or biases around what it does and doesn’t entail. And yet so many cultural cuisines from around the world are rooted in plant-based meals that have been passed down through generations to shape contemporary ethnic cuisines. So what happens when someone ad…

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124: How Microgreens Weave Indigenous Knowledge and Western Science for Food Futures with Natalie Paterson 47:20

7M ago47:20

47:20

One of the pitfalls in sustainability movements is this assumption that we’re all working from an equal playing field, when the reality is that oftentimes we don’t have the home space or the time to grow our own food. What we don’t always ask is whether we can make the comproimses that allow us to meet those desires to grow our own food without the…

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123: The Power of Showcasing Immigrant Restaurant Stories with Maggie Leandre of CharisMaggieTV 37:37

8M ago37:37

37:37

If you’ve been a regular listener to this podcast, you know that food is central to all of our discussions around identity, culture, belonging, and sense of place. My guest today is someone who excels at bringing these relationships to life through her YouTube channel, and speaks to the layers of personal experience she has had growing up and livin…

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122: Celebrating the Diversity of Torontonian Food through The Depanneur Cookbook with Len Senater 43:47

8M ago43:47

43:47

When I think of a quintessentially Torontonian food experience, I tend to think of The Depanneur. Founded in 2011, The Depanneur was a tiny old corner store that transformed into a place where interesting food things happen, featuring hundreds of talented cooks and home chefs serving thousands of eclectic meals through unique Drop-In Dinners, cooki…

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121: Exploring the Relationship between Fish Hacks, Porgy, and Black Maritime Culture with Dr. Jayson M. Porter 32:24

8M ago32:24

32:24

Anytime I get to talk about water and seafood on this show feels like a really special week for me, as I have spent most of my life thinking about how we connect with or form relationships around water. My guest, Dr. Jayson M. Porter, this week takes a really nuanced approach to this through a recent article he wrote called Fish Hacks for Distillat…

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120: Making Sense of Misunderstood Vegetables through Humour and Celebration with Becky Selengut 40:01

8M ago40:01

40:01

Often when we make our grocery runs, time and money are on our mind – which can quickly lead to following a stringent list of household classics and crowd pleasers. But sometimes, in the corner of your eye, you might catch a new to you vegetable and wonder what the heck it is, or how it works. My guest today, Becky Selengut, is here to provide know…

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119: Destigmatizing Harm Reduction, Mental Health, and Drug Use in Alberta with Danielle English 54:08

9M ago54:08

54:08

We’ve spoken a bit this season about the drug poisoning crisis and how breweries can work to support their neighbours using substances, but with this affecting so many across Canada, but I wanted to come back to this topic with some more dimensions as well. My guest this week is Danielle English, who’s on to share more about harm reduction strategi…

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118: Pink Gold - Women, Shrimp, and Work in Mexico with Dr. María L. Cruz Torres 44:20

9M ago44:20

44:20

The idea of fish industry tends to feel big, vague, and hyper-masculine – it’s easy to think of tales of fisherman and ideals of masculinity. But as my guest this week shares, there are so many complexities to how gender, fishing, and identities intersect. My guest this week is Dr. María L. Cruz Torres. She is an Associate Professor in the School o…

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117: Unpacking Anti-Fatness in Health and Nutrition for Body Liberation with Patrilie Hernandez of Embody Lib 40:32

9M ago40:32

40:32

Health, nutrition, and food are spaces that can be fraught with harmful and perpetual misconceptions of the body, to the point where many people of the global majority may not always feel safe or heard. My guest this week, Patrilie Hernandez, is someone who works to create more weight-inclusive and nutritionally holistic practices at the forefront …

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116: How Ozempic and Stomach Paralysis Impact Relationships with Food with Emily Wright 33:20

9M ago33:20

33:20

Across social media and TV advertisements, drugs like Ozempic and Wegovy have risen in recent years and are quickly associated with weight loss and celebrity lifestyles. Yet semaglutide drugs (which includes Ozempic and Wegovy) are intended originally as a drug for use by adults with type 2 diabetes, to manage blood sugar levels along with diet and…

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115: Unboxing the History of TV Dinners with Jeff Swystun 39:18

10M ago39:18

39:18

When you think about the concept of a TV dinner, there is a wash of nostalgia that can takeover how you remember the tastes and functions of the dinner itself. But the story of how these TV dinners came to our North American freezers is a fascinating and fun exploration into a lot of the social and technological progress of the 20th century. My gue…

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114: Honouring Maternal Ancestries through Cooking and Restaurant Development with Ruben Rodriguez of Nai Restaurant Groups 41:43

10M ago41:43

41:43

Alright everyone, this is the first episode back after the holiday break, so I hope that this finds you rested, stuffed, and balancing all the new year expectations as well as you can be! For today’s show, I am chatting with chef Ruben Rodriguez, who is a Galcian-born chef and restauranteur of Nai Restaurant Group. Ruben immigrated to New Jersey wi…

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113: How UN Organizations Shape the Rules of World Trade for Food Security with Dr. Matias Margulis 40:17

11M ago40:17

40:17

Before we jump into today’s show, I wanted to give listeners a heads up that today is the last AnthroDish episode for 2023, but we will be returning with more episodes this season on Tuesday, January 9th so be sure to tune back in this new year! Today we’re exploring a topic that I personally find sometimes quite challenging to access and fully und…

Podcaster verdt å lytte til

Motel Table Podcaster

Podcaster verdt å lytte til

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The Motel Table Podcast

Motel Table

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AnthroDish

Sarah Duignan

1
137: Transformations through Fermentation and Oracle Decks with Julia Skinner 35:23

1
136: Beer (and Everyone) Still Has a Diversity Problem with Ren Navarro 40:17

1
135: Growing Olive Trees in Texan Heat with Dr. Vikram Baliga 36:29

1
134: The Art of the Plant-Based Table with Chloé Crane-Leroux and Trudy Crane 32:41

1
133: How to Break Down Diet Culture and Live Nourished with Shana Minei Spence 32:08

1
132: What Makes Food Hearty? with andrea bennett 42:19

1
131: Season 9 Launch [Solo Episode] 7:32

1
130: Invisible Labour Behind Chicken Nuggets: The Immigrants Taking on America's Largest Meatpacking Industry with Alice Driver 30:20

1
129: Third Culture Cooking, TikTok Foods, and Kung Food Cookbook with Jon Kung 34:49

1
128: Heydays at the June Motel - Translating a Lakeside Summer Cuisine into a Cookbook with Katie Laliberté 36:05

1
127: How Local Journalism Explores the Foods of the American South with Hanna Raskin of The Food Section 27:27

1
126: The Ikaria Way: How Mostly Plant-Based Foods Maintain a Greek Island's Longevity with Diane Kochilas 38:17

1
125: Sesame, Soy, Spice: Using Plant-Based Recipes to Honour Heritage and Healing with Remy Morimoto Park 36:05

1
124: How Microgreens Weave Indigenous Knowledge and Western Science for Food Futures with Natalie Paterson 47:20

1
123: The Power of Showcasing Immigrant Restaurant Stories with Maggie Leandre of CharisMaggieTV 37:37

1
122: Celebrating the Diversity of Torontonian Food through The Depanneur Cookbook with Len Senater 43:47

1
121: Exploring the Relationship between Fish Hacks, Porgy, and Black Maritime Culture with Dr. Jayson M. Porter 32:24

1
120: Making Sense of Misunderstood Vegetables through Humour and Celebration with Becky Selengut 40:01

1
119: Destigmatizing Harm Reduction, Mental Health, and Drug Use in Alberta with Danielle English 54:08

1
118: Pink Gold - Women, Shrimp, and Work in Mexico with Dr. María L. Cruz Torres 44:20

1
117: Unpacking Anti-Fatness in Health and Nutrition for Body Liberation with Patrilie Hernandez of Embody Lib 40:32

1
116: How Ozempic and Stomach Paralysis Impact Relationships with Food with Emily Wright 33:20

1
115: Unboxing the History of TV Dinners with Jeff Swystun 39:18

1
114: Honouring Maternal Ancestries through Cooking and Restaurant Development with Ruben Rodriguez of Nai Restaurant Groups 41:43

1
113: How UN Organizations Shape the Rules of World Trade for Food Security with Dr. Matias Margulis 40:17

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