What makes cultured meat imaginable? Benjamin Aldes Wurgaft is a public scholar whose latest book, Meat Planet: Artificial Flesh and the Future of Food, looks deeply at this question. These days, technologies for cultured meat are kept more and more un...

Something about food engraves itself in our memories. It appeals to our physical senses in taste and smell, and cooking can quickly become part of muscle memory. But food touches on our experiences too: it’s part of conversations around the table (and ...

Facing hunger and labor challenges, Latinx farmworkers in Vermont have still found ways to provide for themselves and their families—all while propping up the state’s dairy industry. University of Vermont Associate Professor Teresa Mares explores these...

It’s about more than just business. Ninth Square Market Too Caribbean Style and Rhythm Brewing Co. are two of many black-owned businesses in New Haven drawing from history and family traditions to provide delicious food and drink for local communities....

How can film tell the stories of people and their cuisines? Their histories and identities? Alexandra “Allie” Cuerdo is the director of ULAM: Main Dish, the first documentary following how chefs and restaurants are building a powerful Filipino food mov...

How are movements for land ownership changing across the American South? In this week’s episode, Savi Horne, Director of the Land Loss Prevention Project, speaks to how demographic changes, recent legislation,

Samin Nosrat’s Salt, Fat, Acid, Heat is now a best-selling, James Beard award-winning cookbook, also turned Netflix series. Dive into Samin’s creative process as she was still writing the book back in 2015: her inspirations, doubts, collaborations,

Pasta. Olive oil. Polenta. Much of Italian cuisine today has come to be defined by staples like these and their associated dishes (with strict recipes and rules to boot!). Yet how did we arrive at these ideas?

What happens when chefs and scientists work together? On this episode of Chewing the Fat, flavor chemist Arielle Johnson chats about how her work has blended the kitchen and the laboratory. Understanding flavor, it appears,

As the way China eats transforms, food activism and education are rising to address these changes. This week’s episode of Chewing the Fat collaborates with Kate Logan of Beijing Energy Network podcast Environment China to interview Wanqing Zhou to lear...