Beste Food Chain podcaster (2024)

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Against the Big Food Merger 53:48

10h ago53:48

53:48

Claire Kelloway, Manager, Food Systems Program, Open Markets Institute As is true with the fish swimming in the sea, big companies grow bigger by eating smaller companies. That being the case, we simply must ask: Should Kroger be allowed to eat Albertsons? The Food Chain Radio Show & Podcast with Michael Olson hosts Claire Kelloway, Manager, Food S…

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Can you taste a place? 28:55

10h ago28:55

28:55

Is it possible to taste a place? A listener wonders whether the French concept of ‘terroir’ can apply to food and, if so, what the science behind it is. Ruth Alexander goes in search of the answer, exploring how growing conditions and practices can develop flavours unique to a location. She also hears about why the value you give to certain flavour…

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Food Safety Culture and Sustainability: Insights from Steven Foster 21:39

2d ago21:39

21:39

Join Lydia Adams on Food Tech Talk as she interviews Steven Foster, a seasoned expert in food safety and quality assurance with over 30 years of experience in the food industry. Currently serving as the VP of Food Safety and Quality at Wholesale Produce Supply, Steven shares his journey and the defining moments that shaped his approach to food safe…

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Ep. 1372 A Big Food Merger of Convenience 53:48

7d ago53:48

53:48

Michael Olson hosts Scott Moses, Partner, Solomon Partners Head of Grocery, Pharmacy and Restaurnts, for a conversation about the consolidation of the nation’s grocery stores. Should Kroger and Albertsons be allowed to merge? For the moment, you and I live in the small town of Anywhere, USA. There are two grocers in town, Deluxe Food on North Main …

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Ep. 1371 Just In-Time Food 51:46

7d ago51:46

51:46

Michael Olson hosts Robert Wolcott & Kaihan Krippendorff, Co-Authors, Proximity: How Coming Breakthroughs in Just-In-Time Transform Business, Society and Daily Life. It is said that food now travels an average of 1200 miles from where it was grown to where it is eaten. If one were to look forward a hundred years into the future, from a hundred year…

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Ep. 1370 Winning The Fight for the Right to Garden 53:47

7d ago53:47

53:47

Michael Olson hosts Nicole Virgil, Gardener and Practitioner of Christian Science, for a conversation about winning the right to garden. Topics include how municipal governments prohibit residents from establishing gardens in their yards, why Nicole Virgil refused to accept that prohibition; and how Nicole’s fight for the right to garden resulted i…

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Ep. 1369 Giving a Damn Food 53:52

7d ago53:52

53:52

Michael Olson hosts Will Harris, Farmer, Rancher and Author of Giving a Damn: A Bold Return to Giving A Damn for a conversation about giving a damn farming and ranching. Topics include why conventional farming and ranching were industrialized into commodity agriculture; why some farmers and ranchers are returning to conventional agriculture; and wh…

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So you want to run a food truck? 26:28

7d ago26:28

26:28

Fancy starting a food truck? It can be a way to trial new food concepts and see if your business has potential before committing to a restaurant premises. Ruth Alexander finds out what its really like running a food truck or van. She meets customers queuing for over an hour for the SpudBros van in Preston, north-west England, where brothers Harley …

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How ‘Bangla Town’ changed a nation's food culture 27:11

14d ago27:11

27:11

An Indian curry house is one of the most popular places to go out for a meal in the UK, and is part of British life. But many people do not know their origins lie in what is now Bangladesh, after a wave of migration from there in the 1970s. Devina Gupta traces their history and flavours on Brick Lane in east London, where many people settled and st…

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Chemistry to Quality: From Dr. Stephen Sims' Journey in Food Safety 27:43

16d ago27:43

27:43

In this episode of Food Tech Talk, Lydia Adams sits down with Dr. Stephen Sims, a distinguished food safety and quality assurance expert. With a background in chemistry and extensive experience in the food industry, Dr. Sims offers unique insights into the world of food safety auditing and quality management. Dr. Sims takes us through his journey f…

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Forever foods 26:28

21d ago26:28

26:28

Ruth Alexander learns about ‘forever’ foods - stocks, soups and sourdough starters that can be replenished again and again and used for weeks, months or even years. Ruth hears about a beef soup in Bangkok that has been maintained for 50 years, and she bakes a loaf of sourdough bread using a 69-year-old starter that has been kept going by Hobbs Hous…

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Don't call me an influencer! 26:27

28d ago26:27

26:27

Social media is awash with videos of people trying out new recipes at home and exploring the best hidden foodie gems in cities around the world. The stream of content seems endless – so how do the people making these videos keep up? Ruth Alexander speaks to three people in the UK, USA and Vietnam about having six meals before 10am, the relentless p…

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Integrating Joy and Nutrition: Strategies for Dieticians from Chef Phoebe Lapine 18:25

30d ago18:25

18:25

Join Lydia Adams as she interviews Phoebe Lapine, a chef, wellness advocate, and author of "The Wellness Project" and "Carbivore." Phoebe shares her unique journey from culinary expert to health-conscious cookbook creator, offering a fresh perspective on the intersection of delicious food and nutritious eating. Throughout the discussion, Phoebe del…

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How risky is drinking alcohol? 30:52

1M ago30:52

30:52

If you’re a light or moderate drinker, the World Health Organization wants you to know that no level of alcohol is safe for your health. But just how big is that risk and might it be one you’re willing to take? And what happened to the idea that a glass of red wine might be good for you? In this programme Ruth Alexander finds out about the studies …

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What does collagen do for you? 26:28

1M ago26:28

26:28

Is it worth taking collagen? With cosmetic companies and A-listers claiming it can slow the effects of ageing, the market for collagen supplements is booming. How sure is the science though? Ruth Alexander speaks to experts about what we do and don’t know about what these powders, gels and capsules are doing inside our bodies. She hears from a pers…

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FSMA 204 and the Future of Food Safety: Insights from Kroger's Catherine Cosby 29:50

1M ago29:50

29:50

In this insightful episode of Food Tech Talk, Lydia Adams interviews Catherine Cosby, Director of Food Safety and Regulatory Compliance at Kroger. With over 15 years of experience in the food industry, Catherine shares her journey and expertise in food safety. The conversation centers on FSMA 204 and its implications for the food industry, with Cat…

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The business of food halls 26:28

2M ago26:28

26:28

Have you visited a food hall recently? It’s a venue bringing together multiple independent food and drink businesses, often with communal seating. We look at the ways in which food halls are being used to bring consumers and spend to new areas, raising the value of surrounding offices, apartments and other businesses. In this programme Devina Gupta…

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First impressions of a new food culture 28:17

2M ago28:17

28:17

Strawberries at the airport when meeting your future husband for the first time, finally tasting world famous fish and chips and wondering why on earth the pasta is green. These are some of this week’s stories of first impressions of food in a new country. Devina Gupta visits a multilingual cooking class in Manchester, UK, to find out how language,…

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Food Science Insights with Rachel Zemser of A La Carte Connections 32:44

2M ago32:44

32:44

In this episode of Food Tech Talk, Lydia Adams interviews Rachel Zemser, a food science industry consultant with nearly three decades of experience. Rachel, the Founder of A La Carte Connections, shares her journey in the food industry and her passion for food science, which was sparked by her international upbringing and exposure to diverse food c…

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Ep. 1368: Healed by Horse 53:49

2M ago53:49

53:49

Charlie Jenks, Founder, Connecting Vets with Horses (Animals as Emotional and Cognitive Therapists for humans) To heal one’s broken body, frazzled nerves or confused mind, one could take the drugs, as many do… or one could hop into the saddle and ride the horse. And so we ask… How can one be healed by horse? To heal our broken bodies, frazzled nerv…

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Ep. 1367: Thanatology - What Animals Think of Death 53:55

2M ago53:55

53:55

Susana Monso, Author, Playing Possum: How Animals Understand Death Every person thinks about where we all will eventually go, but no person knows for certain where we will go. This leads some people to think about the animals for which we have taken dominion, and wonder: What do animals think about dying? Up and down the food chain, it is eat and b…

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Ep.1366: Wild Horses? Let Em Run! 53:46

2M ago53:46

53:46

Lacy J Dalton, President, Let Em Run Foundation & Internationally acclaimed Country and Western Music Recording Star (Wild Horse Management, Policies and Procedures) 83,000 horses and burros roam wild and free throughout the empty spaces of the great American West. Though some very serious voices say they should not be allowed to run free, other se…

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Ep.1365: California's Certified Farmers Markets 54:17

2M ago54:17

54:17

Jennifer Leidolf, CDFA Direct Marketing Program Supervisor &Joshua W. Bingham, Public Information Officer II, Division of Inspection Services (Farmers Market Certification, Governance and Marketing) When it comes to which farms get the most help from the government, the answer is most always the biggest farms. This leads us to ask: Can there be a g…

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Ep. 1364: Bone-Building Broth 53:50

2M ago53:50

53:50

Cindy Campos, Weston A. Price Foundation, and Andrew Renard and Michelle Carter, Kitchen Table Cultures (Traditional Nourishing Food, Bone broth, Bone broth recipes) All ancient cultures included bones in their diets. The ancients ate bones because they tasted good and strengthened their own bones. Then along came modern times and broken bones! And…

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Ep. 1363: A Mexican Maize Standoff 53:47

2M ago53:47

53:47

Carey Gillam, Author, The Monsanto Papers & Research Director, U.S. Right to Know (GMOs, WTO, Glyphosate, International Food trade) After standing firm on its plan to ban genetically modified corn from Germany, and the attendant pesticides from China, Mexico capitulated to the demands of the United States and cancelled its plan to ban. That leads u…

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Ep. 1362: Bonders Metropolitan Bees 53:49

2M ago53:49

53:49

Emily Bonder, Apiarist & Educator, Santa Cruz Bee Company (metropolitan bee keeping, apiarists, honey bees) They say bees are responsible for one-third of every bite of food we eat. Given how much we love to eat, and how much we love to hear the buzzing of bees, we simply must ask: How does one keep bees in the city? We all know how important honey…

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Ep. 1361: Driscoll's - Barons of Berries? 53:47

2M ago53:47

53:47

Austin Frerick, Author of Barons: Money, Power, and the Corruption of America’s Food Industry (Food industry consolidation, Driscoll's Berries, Across the landscape of American agriculture, one can see where there were many, there are now few. What we see leads us to ask: Is it better to have a few big farms or many small farms? The Food Chain Radi…

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Ep. 1360: Maizie's Marketing Magic 53:48

2M ago53:48

53:48

Maisie Ganzler, Chief Strategy and Brand Officer Bon Appetit Management Company & Author, You Can’t Market Manure at Lunchtime (Food marketing, advertising and public relations) He who has a thing to sell, and goes and whispers in a well, is not so apt to get the dollars, as she who climbs a tree and hollers! And so we ask: How does one win the min…

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Ep. 1359: Local Versus Natural 53:21

2M ago53:21

53:21

Fred Provenza, Emeritus Professor of Behavioral Ecology, Utah State University & Author of Nourishment: What animals Can Teach Us About Rediscovering Our Nutritional Wisdom (Food Nutrition and Labeling) The supply chain that feeds our food chain now extends across the country and around the world. Given what we see happening across our country, and…

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Ep. 1358: Meadowlark - The Canary of the Prairie 47:52

2M ago47:52

47:52

John Marzluff, Emeritus Professor of Forest Sciences, University of Washington, Author of In Company of Meadowlarks (Environmental Degradation and the Vanishing of Song birds) Meadowlarks are the canaries of the prairie. Where one hears their song, its safe to go out onto the prairie. But where the meadlark’s song is no longer heard, there is dange…

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Ep. 1357: Yellowstone's Crows of Winter 53:41

2M ago53:41

53:41

John Marzluff, Emeritus Professor of Forest Sciences, University of Washington, Author of In the Company of Crows and Ravens (Animal Nutrition and Environment) Yellowstone Park in winter is a cruel place for the wildlife that can no longer endure its cold, snow and hunger. And yet what is cruel for some can be a blessing for the corvids of Yellowst…

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Ep. 1356: Carnivore, Herbivore or Omnivore? 47:26

2M ago47:26

47:26

Fred Provenza, Emeritus Professor of Behavioral Ecology at Utah State University, Author of Nourtishment: What Animals Can Teach Us About Rediscovering Our Nutritional Wisdom (Animal and Human Natural Nutrition) One person’s faith allows them to eat anything, but another, whose faith is weak, eats only vegetables. The one who eats everything must n…

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Ep. 1355: A Taste of Place 53:44

2M ago53:44

53:44

Fred Provenza, Author, Nourishment: What Animals Can Teach Us About Rediscovering Our Nutritional Wisdom (Animal & Human Environmental Nutrition) Animals learn what to eat, and what not to eat, from their mothers – before they are born. It is a taste they pick up in utero, as the mother eats her way across the landscape. If such is the case, we won…

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Ep. 1354 Moms Versus Toxic Food 53:46

2M ago53:46

53:46

Zen Honeycutt, Founder & Executive Director of Moms Across America / Author of Unstoppable: Transforming Sickness and Struggle Into Triumph, Empowerment and a Celebration of Community Over 80 million Americans, including over one-third of the nation’s children and adolescents, eat fast food every day. And some eat it multiple times a day! This lead…

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Ep. 1353 A Fountain of Youth Diet 53:43

2M ago53:43

53:43

Dr. Michael Greger, Author, How Not To Age (Diet, Nutrition, Aging) We have been searching for that proverbial fountain of youth for as long as we have been capable of searching. Though we have searched in many places, and spent many fortunes doing so, we still grow old. This leads us to ask: Can we maintain what we have, so we can retain what we w…

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Ep. 1351: Farming for the Certified Farmers Markets 47:47

2M ago47:47

47:47

Allen Moy, Executive Director, Pacific Coast Farmers Market Association (California's Certified Farmers Markets) They say, in the United States food travels an average of 1,500 miles from where it is grown to where it is eaten. That leads us to ask: Can city dwellers close the distance to their food? We begin with Michael Olson’s Second Law of the …

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Ep. 1350: Farming Green Hydrogen 53:50

2M ago53:50

53:50

Mike Keller, Michael A. Keller Associates Turning ice into hydrogen fuel They say, if we can get to the South Pole of the Moon, we can convert some of the frozen water we find there into rocket fuel that will take us on to the next best place. That leads us to ask: Can hydrogen be farmed to fuel our future? Topics include the prospects of turning w…

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Ep. 1349 Farming Community 53:51

2M ago53:51

53:51

TOM BROZ, FARMER OF THE YEAR, LIFE EARTH FARM Community Supported Agriculture Community is where everybody works together today to ensure that everybody can eat tomorrow. This thought leads us to ask: How does one farm community? A while ago, I had a consulting contract on the island nation of Cyprus. The task was to find a crop with an economy suf…

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Ep. 1348 Farming Nature 53:49

2M ago53:49

53:49

JO ANN BAUMGARTNER, EXECUTIVE DIRECTOR, WILD FARM ALLIANCE & SAM EARNSHAW, EXECUTIVE DIRECTOR, HEDGEROWS UNLIMITED When an outbreak of Ecoli killed three people and sickened 200 others a couple of decades ago, those in charge of food safety began discouraging the existence of wildlife on farms. This leads us to ask: Should wild life be allowed back…

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Ep. 1347 Farming Children 54:01

2M ago54:01

54:01

JESSICA RIDGEWAY, EXECUTIVE DIRECTOR, FARM DISCOVERY AT LIVE EARTH When people moved off the farm into the city, they took their children with them. What children find on the streets of the city does not appear to bode well for their future nor the future of country. And so we ask… How can we lead children back to the farm? I had the good fortune t…

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Ep. 1345 Glyphosate Lab Tomato 53:58

2M ago53:58

53:58

DR. JOHN FAGAN, HEALTH RESEARCH INSTITUTE LABS There are many ways in which industrialization has served to make food cheap. One way is to subvert the growth of natural competitors, like weeds, with herbicides, like glyphosate. This leads us to ask… What happens to the chemicals after they have been used to made food cheap? In the 1930s, people beg…

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Ep. 1345 Microgreens - Maximum Nutrition 53:58

2M ago53:58

53:58

Ken Kimes & Sandra Ward, New Natives, Microgreens It is really simple: Sow some uncontaminated seeds in organic soil. Add clean water, fresh air and sunshine. Then enjoy eating the maximum nutrition of microgreens. This leads us to ask: If it really is this simple, why doesn’t everybody eat microgreens? It seems as though we are running out of food…

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What is 'super sweet' corn? 31:34

2M ago31:34

31:34

Have you heard of ‘super sweet’ sweetcorn? If you’ve purchased fresh, frozen or tinned sweetcorn in the last few decades there’s a good chance its the super sweet variety. It’s an example of how our fruit and vegetables have been bred over time to make them sweeter, or less bitter. Its partly about appealing to consumer tastes, but can have other a…

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What Olympians eat 28:10

2M ago28:10

28:10

Three million bananas; 600-800 baguettes a day; 47,000 plates...as the world’s elite sportsmen and women arrive in Paris, a huge catering operation awaits them. Ruth Alexander finds out what it takes to keep the athletes happy and fuel a medal-winning performance. Team GB pole vaulter Holly Bradshaw talks about her relationship with food during her…

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Advancing Food Safety and Sustainability: Insights from Leanne Singleton of FoodSure Australia 33:28

2M ago33:28

33:28

In this episode of Food Tech Talk, Lydia Adams interviews Leanne Singleton, a food industry expert with over two decades of experience. Currently the Principal Food Safety, Food Waste Specialist at FoodSure Australia, Leanne discusses the significant changes in food safety systems over the past 20 years, highlighting the shift from reactive inspect…

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Cooking is chemistry 26:28

3M ago26:28

26:28

Why do we cook? To create flavour, to aid digestion and to release nutrients from our food. Every time we fry, steam, boil, or bake a series of chemical reactions take place that are key to a dish’s success. In this programme Ruth Alexander puts questions from the BBC World Service audience to Dr Stuart Farrimond in the UK, author of ‘The Science o…

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'Happy' cafes 26:29

3M ago26:29

26:29

Of the tens of millions of people around the world with autism or down syndrome, only a tiny fraction is in paid employment. But cooking, making drinks and waiting tables is work where people with learning disabilities can shine. John Laurenson takes us to a Café Joyeux (Happy Café) in Paris, one of a fast-growing chain of cafe-restaurants where mo…

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How AI Can Transform Food Safety with Dr. Wesam Al-Jeddawi of Core Catalyst Food Sciences 26:43

3M ago26:43

26:43

Join Lydia Adams on this episode of the Food Tech Talk podcast, where she interviews Dr. Wesam Al-Jeddawi, Executive Director of Laboratory Services at Core Catalyst Food Sciences. Dr. Wesam has a strong background in food science, microbiology, safety, and quality control, and is passionate about leveraging scientific innovation to advance food sa…

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Your taste is unique 30:26

3M ago30:26

30:26

Taste, it turns out, is not a matter of opinion. Scientists have discovered that your perception of taste is informed by your genetics. When we eat or drink something, we may be having an entirely different experience to the person we’re sharing a meal with, or the chef who has prepared it, or the critic who has recommended it. In this programme Ru…

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How safe is the soil in our cities? 26:28

3M ago26:28

26:28

More of us are living in cities and urban farming is on the rise. Can you be sure the city soil you’re growing in is clean enough? Industry and traffic can contaminate land, but there are ways to deal with the problem. Ruth Alexander finds out how to test soil, how to clean it, and which fruit and vegetables are the safest to grow on former industr…

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