farm-to-table

While the cost of groceries is on the rise, solutions have emerged in the shape of D2C applications like Otipy and DealShare. These apps are not only facilitating homegrown businesses in reaching new customers but are also forming lasting connections with farmers. This, in turn, simplifies the process of selling produce and addresses the farm-to-table challenge effectively.

This podcast is also available in Tamil and Hindi.

A special thanks to Omidyar Network India for making this season possible. To know how ONI is partnering bold and purpose-driven entrepreneurs who are working to improve the lives of India’s Next Half Billion, visit omidyarnetwork.in

You can listen and subscribe to Smartphone Nation on the IVM Podcasts App and on all major audio platforms.

Do follow IVM Podcasts on social media.

We are @IVMPodcasts on Facebook, Twitter, & Instagram. 

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See omnystudio.com/listener for privacy information.

हालांकि ग्रोसरी की कीमत बढ़ रही हैं, Otipy और DealShare जैसे  D2C ऐप्स इस मुद्दे का समाधान ढूंढ रहे हैं।ये ऐप्स ना सिर्फ व्यापारों को नए ग्राहकों की तलाश में मदद करते हैं, बल्कि किसानों के साथ मजबूत संबंध बनाने में भी मदद करते हैं। इससे उत्पाद बेचना आसान हो जाता है और इन उत्पादों को खेत से घरों तक पहुँचाने के कष्ट का समाधान करता है।

स्मार्टफोन नेशन अंग्रेजी और तमिल में भी उपलब्ध है।

A special thanks to Omidyar Network India for making this season possible. To know how ONI is partnering bold and purpose-driven entrepreneurs who are working to improve the lives of India’s Next Half Billion, visit omidyarnetwork.in

You can listen and subscribe to Smartphone Nation on the IVM Podcasts App and on all major audio platforms.

Do follow IVM Podcasts on social media.

We are @IVMPodcasts on Facebook, Twitter, & Instagram. 

Do share the word with your folks!

See omnystudio.com/listener for privacy information.

Show Notes

• Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women
• Creative non-fiction and “essays” as a genre
• “I guess what I was trying to do was come up with ways into the lives of these women who I find interesting. That would also be compelling to someone who had never heard of them.”
• Dinner party
• Hannah Arendt and her cocktail parties
• A subversive feast among friends
• Arguing in order to find out what you think
• Thinking as a conversation with the self
• Love in the specificity of relationship
• Amor mundi—love of the world
• “Loving the world means working on two specific tasks. The first is to doggedly, insist on seeing the world just as it is with its disappointments and horrors and committing to it all the same. The second is to encounter people in the world and embrace their alterity, or difference.”
• Arendt’s “banality of evil”
• The importance of letter-writing for sharing the self and inhabiting a years-long friendship
• Edna Lewis, Freetown, Virginia, and “The Taste of Southern Cooking”
• Farm-to-table cooking used to be out of economic necessity, not a hip or high fine dining experience
• Edna Lewis’s Southern identity: "Lewis defines Southern as the experience of an emancipated people and their descendants, a cultural and culinary heritage to be proud of a distinctly American culture. And as she offers definitions, readers are reminded, she's refusing to be defined by anyone but herself.”
• “What Is Southern?” Gourmet Magazine—reclaiming Southern cooking for Black Southerners
• The Los Padres National Forest Supper Club
• Babette’s Feast (1987)
• The menu from Babette’s Feast
• The place of joy and pleasure in a flourishing spiritual life
• Robert Farrar Capon, The Supper of the Lamb
• Food and recognition
• “Learning how to taste”
• “Every dinner party is an act of hope.”

About Alissa Wilkinson

Alissa Wilkinson is a Brooklyn-based critic, journalist, and author. She is a senior correspondent and critic at Vox.com, writing about film, TV, and culture. She is currently writing We Tell Ourselves Stories, a cultural history of American myth-making in Hollywood through the life and work of Joan Didion, which will be published by Liveright.

She's contributed essays, features, and criticism to a wide variety of publications, including Rolling Stone, Vulture, Bon Appetit, Eater, RogerEbert.com, Pacific Standard, The Dallas Morning News, The Washington Post, The Atlantic, The Los Angeles Review of Books, Books & Culture, Christianity Today, and others. I’m a member of the New York Film Critics Circle, the National Society of Film Critics, and the Writers Guild of America, East, and was an inaugural writing fellow with the Sundance Institute’s Art of Nonfiction initiative. She's served on juries at the Sundance Film Festival, DOC NYC, Sheffield Doc/Fest, the Hamptons International Film Festival, and others, and selection committees for groups including the Gotham Awards and the Sundance Documentary Film Program.

In June 2022, her book Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women was published by Broadleaf Books. In 2016, her book How to Survive the Apocalypse: Zombies, Cylons, and Politics at the End of the World was released, co-written with Robert Joustra.

I frequently pop up as a commentator and guest host on radio, TV, and podcasts. Some recent appearances include CBS News; PBS Newshour; CNN International Newsroom; BBC America’s Talking Movies; NPR's Morning Edition, All Things Considered, On Point, and 1A; HBO’s Allen v. Farrow; AMC's James Cameron's Story of Science Fiction; WNYC's The Takeaway; ABC's Religion & Ethics and The Drum; CBC Eyeopener, Vox’s Today, Explained and The Gray Area; and many more. 

For 14 years, until the college ceased offering classes in 2023, she was also an associate professor of English and humanities at The King’s College in New York City, and taught courses in criticism, cinema studies, literature, and cultural theory. She earned an M.F.A in creative nonfiction from Seattle Pacific University, an M.A. in humanities and social thought from New York University, and a B.S. in information technology from Rensselaer Polytechnic Institute.

You can read my most up-to-date work on my Vox author page, or subscribe to my mostly-weekly newsletter. 

Production Notes

• This podcast featured Alissa Wilkinson
• Edited and Produced by Evan Rosa
• Hosted by Evan Rosa
• Production Assistance by Liz Vukovic, Macie Bridge, and Kaylen Yun
• A Production of the Yale Center for Faith & Culture at Yale Divinity School https://faith.yale.edu/about
• Support For the Life of the World podcast by giving to the Yale Center for Faith & Culture: https://faith.yale.edu/give

In this episode, we sit down with the renowned Chef Domenica Catelli. Join us as Chef Catelli takes us on a journey through her culinary career, from her early inspirations rooted in family recipes to her rise as an acclaimed chef. Discover her passion for sustainable, locally-sourced ingredients and her unique perspective on creativity in the kitchen. Gain insights into the concept of mastery and success, as Chef Catelli shares her wisdom and experiences in the world of food. Whether you're an aspiring chef or simply a food enthusiast, this episode offers a delectable dose of culinary inspiration.

For more of Domeinca:
https://www.instagram.com/domenicacatelli/

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Hungry for a chef-cooked meal, but reluctant to leave your apartment? There’s an app for that. CookUnity is a national meal-delivery service, offering dishes cooked by a collective of more than 50 chefs. What started in 2015 with the idea of becoming “Spotify for food” has evolved into a new alternative to traditional restaurant work for chefs, and another meal-delivery option for consumers. On this episode of Tech Bites, host Jennifer Leuzzi talks with Emily Peck, a plant-based chef, and nutritionist on the CookUnity platform. Episode 259 of Tech Bites is made possible by the generosity of Magic Mind, the world’s first productivity shot.

Photo Courtesy of Chef Emily Peck.

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This week it's a titan of the slow food movement: Alice Waters. From dinners for friends at Chez Panisse to taking activism to the classroom with The Edible Schoolyard, her living legacy's making serious dents in the food system. Covering too much ground for one episode, we're taking it across two. Now, we're going back 50 years to when Alice's flavour enlightenment in France convinced her to open the doors of Chez Panisse back home in Berkeley, California. 

In this episode, I sat down with Carter Edwards, the Youth Internship Program Project Manager at Green Heart Project, a farm-to-school non-profit based in Charleston, SC with the mission to grow, celebrate and eat food. After majoring in public health, Carter discovered her passion for food education when eating at a farm-to-table restaurant that sourced all its produce locally from Green Heart. Her life aligned with an internship and then a full-time job with them. Since then, she has helped grow their internship program, giving students the opportunity to build an urban farm, further their food education and develop lifelong culinary and life skills. 

What with the country in total turmoil, and people doing a lot of fretful handwringing, it might be time to take a breather and celebrate someone who's brought an abundance of solid joy to the palates of so many.

Katie talks with Fanny Singer, the daughter of famed chef and farm-to-table trailblazer Alice Waters, who in 1971 started her Berkeley, Calif. restaurant Chez Panisse intending to feed her community of 60's friends and fellow activists. In the process, she created an entire culinary movement that forever changed the way we think about food.

Fanny's new book, Always Home: A Daughter's Recipes & Stories, is an ode to her mother that rings true and clear. Her pure -- and deeply requited --  love for her mother is in ample evidence on every page.

Katie and Fanny explore the ways in which Alice expressed her love for Fanny, and the many gifts she has bestowed upon her daughter -- and the world.

Don't forget to visit us at ourmothersourselves.com. And while you're there, please contribute your word to the mother word cloud.

Music composed and performed by Andrea Perry.
Artwork by Paula Mangin. (@PaulaBallah)
Producer: Alice Hudson
Intern: Rosie Manock (@RosieManock)

Diane discusses all aspects of Kate Johnson's steady transition from Boulder suburb to living on a farm with her family, watching her daughters enjoy the farm environment, and eventually get goats (and horses!) and then make cheese. She also begins to teach others how to make cheese! A long interesting story!

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This week, The Founder Hour is coming to you LIVE from Summit LA19, Summit’s flagship event and the world’s preeminent ideas festival, which went down on November 8-11 in DTLA’s historic Broadway Theatre District!

Pat and Posh start off the episode by doing a quick recap of the weekend’s festivities followed by an insightful conversation with Summit co-founder, Elliott Bisnow, and legendary chef Alice Waters, founder of Chez Panisse and the farm-to-table movement in America.

Summit, founded in 2008, is a global community of today’s brightest leaders. Through a series of invitation-only events, Summit fosters a global community of entrepreneurs, academics, athletes, artists, astronauts, authors, chefs, engineers, explorers, philanthropists, spiritual leaders, scientists, and beyond.

Chez Panisse, founded in 1971 by Alice Waters, is a neighborhood restaurant in Berkeley, CA, famous for its organic, locally grown ingredients and for pioneering California cuisine. Alice, known as the founder of the farm-to-table and slow food movement in America, also started The Edible Schoolyard Project in 1995 which has led the national movement to transform the health and academic experience of students in America and advocated for a sustainable, delicious, free lunch for every student.

In this episode, we cover everything from the vision behind Summit as well as Chez Panisse, building communities and widespread movements, fast food vs. slow food, and what can shape the next generation of food consumption.

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James Peisker and Chris Carter opened butcher shop Porter Road in order to get better meat from local farms in Kentucky and Tennessee to more restaurants and home kitchens in Nashville. Recently, they launched an online shop to sell their meat across the country. In this episode, host Lisa Held sits down with Peisker and Carter to talk about how they work with farmers raising animals on pasture, their standards for high-quality meat, why they opened their own processing facility to solve a farm-to-table supply chain challenge, whether selling online negates the benefits of supporting local farms, and how they’re getting customers to embrace less popular cuts of meat so they can sell whole animals and waste less.

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[1]https://porterroad.com/
[2]https://porterroad.com/pages/about

Farm-to-table is so stale. The fresh new thing is putting the farm inside the restaurant. Brooklyn food tech start-up Smallhold has built mini vertical farming units to install inside restaurants, retailers and wholesalers. The indoor farms allow chefs to grow and harvest lettuces, herbs and mushrooms, just moments before cooking. In-studio guests Andrew Carter, CEO/Co-founder Smallhold, and Angela Dimayuga, chef, discuss the future of restaurant farms, and their recent collaboration on the mushroom installation at Mission Chinese Food NYC.

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