478. Kerstin Plehwe on Why Future Doctors Sti...

On Food Talk with Dani Nierenberg, Dani speaks with Jordan Chamberlin, an agricultural economist and a principal scientist at the International Maize and Wheat Improvement Center (CIMMYT). They talk about how new data and tools can help farmers manage risk, improving soil health ...  Show more

On Food Talk with Dani Nierenberg, Dani speaks with Kathleen Merrigan, Executive Director of the Swette Center for Sustainable Food Systems at Arizona State University to talk about the recently passed House Farm Bill. They discuss what it means for rising food insecurity, MAHA's ...  Show more

Send us Fan MailJonathan Strum graduated from the NC State Department of Food, Bioprocessing and Nutrition Sciences 3 years ago. Since then, he has gone on to broaden his experience in product development, specifically focusing on sensory science with his position at McCormick & ...  Show more

For over two decades, Michael Pollan has been opening our eyes to what we put in our body through books like 'Food Rules,' 'In Defense of Food,' and 'The Omnivore's Dilemma.' In this conversation with Rebecca Huntley, Pollan explores the ethical bonds that connect our bodies, far ...  Show more

How do food, science, and culture collide? For the first time on podcast, we’re airing Neil deGrasse Tyson’s 2018 interview with author and food expert Anthony Bourdain in its entirety. We reflect back on our differences in taste, what food is like in Antarctica, and the impor ...

TRANSCRIPTHi, Sophie here as usual. This is just a very short piece of audio to let you know that the Foodies podcast will be taking a bit of a holiday until the later half of this year. As keen listeners will know, I’m undertaking a PhD at the moment as well as working a part ti ...  Show more