Bästa Food Chain podcaster (2024)

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Ep. 1357 Yellowstone's King Corvid 53:50

7d ago53:50

53:50

Fred Provenza, Professor Emeritus of Behavioral Ecology in the Department of Wildland Resources at Utah State University. Author, Nourtishment: What Animals Can Teach Us About Rediscovering Our Nutritional Wisdom 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 f…

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Has Christmas food gone mad? 26:29

7d ago26:29

26:29

Prosecco flavoured crisps? Eggnog chicken? Sticky toffee pudding trifle? The innovation for novelty Christmas products seems endless, but is there the appetite? Ruth Alexander lifts the lid on an industry churning out festive food hits, and flops, in the race for Christmas tastebuds. She visits the Good Housekeeping Institute in London to take part…

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How Predictive Analytics Will Transform Food Safety with Dr. Vera Petrova Dickinson 29:27

16d ago29:27

29:27

In this episode of Food Tech Talk, Lydia Adams interviews Dr. Vera Petrova Dickinson about her journey from food microbiologist to tech entrepreneur. After two decades in corporate food safety roles, Dr. Vera founded Innova-Q to address the industry's reactive approach to quality management through AI-powered solutions. Dr. Vera explains how her ex…

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Ep. 1378 Kennedy's MAHA Moment 46:42

11d ago46:42

46:42

David Blume, Farmer at Whisky Hill Farm in Freedom, California, Author of Alcohol Can Be A Gas, proprietor of Blume Distillation, & Candidate to be Robert Kennedy Jr’s Food & Energy Coordinator They are moving on Washington, DC with the battle cry, “Make America healthy again!” Their battle cry leads us to ask: How can America be made healthy again…

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Ep. 1378 Food Chain Radio: 2024's Food Revolution 46:42

14d ago46:42

46:42

They are moving on Washington, DC with the battle cry, “Make America healthy again!” Their battle cry leads us to ask: How can America be made healthy again? The Food Chain Radio Show - Podcast with Michael Olson hosts US HHS Food and Energy coordinator candidate David Blume for a conversation about how he would help Robert Kennedy Jr make America …

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Stadium food 26:28

14d ago26:28

26:28

Which food do you associate with your favourite sport? Pie and chips at an English football match, biriyanis at the cricket in Pakistan or grilling meat in the parking lot outside an American football game – there are some tasty traditions which go hand-in-hand with sport across the world. Ruth Alexander hears how a traditional rice dish can bring …

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Ep. 1377 Real Food from Real Farmers - Guaranteed! 51:54

21d ago51:54

51:54

Michael Olson with Catherine Barr, Executive Director, Monterey Bay Area Certified Farmers Markets In the 1826 edition of The Physiology of Taste, Jean Brillat-Savarin wrote, “Tell me what you eat and I will tell you what you are.” Then in the 1863 edition of Spiritualism and Materialism, German philosopher Ludwig Feurerbach wrote, “A man is what h…

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Croffle, anyone? 26:28

21d ago26:28

26:28

Crookie, anyone? Cronut, croffle? Ruth Alexander looks at the rise of the dessert café and the extraordinary creations it’s spawned. She visits one such café in Manchester with roses adorning the walls, and chocolate adorning almost everything else. And speaks to a food blogger in Dubai and a café owner in USA about the latest trends and the busine…

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Ep. The Tyranny of Oligarch Food 53:47

26d ago53:47

53:47

Michael Olson with Tereza Corragio, Author, How to Dismantle an Empire America’s big money oligarchs are buying up the world’s farmland and its fake-food companies. Guessing at what their intentions might be leads us to ask: Can we escape the tyranny of oligarch food? Topics include how communities lose their food and financial sovereignty to the e…

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How did fast food become so successful? 26:27

28d ago26:27

26:27

From America to Mongolia, you can go into a restaurant run by a global fast-food chain, and buy the same meal. So how did fast food become so successful? Across the world, last year we spent more than 900 billion dollars on fast food. The USA, where it all began, consumes the most, but even in France, despite its history of haute cuisine, more than…

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Bridging Restaurants and Food Banks: Andrew Glantz on Supply Chain Impact 24:59

30d ago24:59

24:59

In this episode of Food Tech Talk, Lydia Adams interviews Andrew Glantz, who shares how GiftAMeal emerged from his desire to combine restaurant marketing with social impact. Drawing inspiration from successful "buy one, give one" models and social media trends, GiftAMeal enables restaurant customers to trigger meal donations by simply taking photos…

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We are 10! 28:56

1M ago28:56

28:56

We are celebrating 10 years of The Food Chain with some of our favourite programme moments from the past decade. Fishing to stay alive, chopping onions in remembrance, and tasting people’s names – these stories and more tell us something about our relationship with food and how it helps us connect with one another. If you would like to get in touch…

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Ep. 1376 FEEDING BABY POUCH FOOD 53:48

1M ago53:48

53:48

A FOOD CHAIN RELEASE FROM MICHAEL OLSON The hungry baby is crying for food. The harried parent is short on time. The solution: Give baby a baby food pouch. But that solution leads us to ask: Do convenience pouch foods do a baby’s body good? The Food Chain Radio Show & Podcast with Michael Olson hosts Dr. Elizabeth Dunford, Research Fellow, George I…

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Just vanilla 26:28

1M ago26:28

26:28

Dull? Boring? Plain? Vanilla is a byword for something which is ordinary or standard. In this programme Ruth Alexander finds the story of the popular spice is anything but normal. Originating in Mexico it’s travelled the globe and taken over, and is now one of the most valuable commodities available. It’s gone from being highly sought after and the…

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Climate Change and AI in Agricultural Supply Chains with Francisco Martin-Rayo 33:30

1M ago33:30

33:30

In this episode of Food Tech Talk, Lydia Adams interviews Francisco Martin-Rayo, CEO of Helios, about the intersection of AI, climate change, and agricultural supply chains. Francisco shares how his unique background in digital transformation and food importing led to creating Helios, a platform that uses AI to predict agricultural disruptions. The…

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Ep. 1296 Defending Beef! 53:50

2M ago53:50

53:50

Michael Olson hosts Nicolette Hahn Niman, Author, Defending Beef: The Ecological and Nutritional Case for Beef We have been told that cows cause the climate to change by emitting greenhouse gas. Now we are told to replace the beef we eat with patented, manufactured meat-like substances. And so we ask: Should beef be banned? Topics include a look at…

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How work changed lunch 29:08

2M ago29:08

29:08

How do our work habits shape what we eat? In this programme Izzy Greenfield discovers the history of the workplace lunch and the ways in which society has reshaped it. Historian Megan Elias of Boston University in the US explains how lunches have evolved from the factories of the 19th century Industrial Revolution to sandwiches eaten at the desk in…

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Ep. 1314 The Blue Revolution 53:53

2M ago53:53

53:53

Host Michael Olson with guest Nicholas Sullivan, Senior Researcher, Tufts University, Author of The Blue Revolution Fishermen used to rely on good luck to haul in the big catch. But when they began relying on information, instead of luck, they almost caught all the fish in the sea. That leads us to ask: Can we catch fish so there will be fish left …

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The Future of Digital Food Safety Management with Eric Moore 36:14

2M ago36:14

36:14

In this episode of Food Tech Talk, Lydia Adams speaks with Eric Moore about the evolution of digital food safety management systems. Eric shares his unexpected journey into food safety, beginning in the early 2000s when he transitioned from hospitality management to becoming a designated food safety professional at the Pennsylvania Convention Cente…

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Living with water shortages 26:40

2M ago26:40

26:40

Water scarcity is an increasing problem on every continent, according to the United Nations. Around half the world’s population experiences severe water scarcity for at least part of the year, according to a report by the Intergovernmental Panel on Climate Change. Global warming and population growth is expected to make the situation worse, so what…

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Ep. 1375 Hawaii's Condominium Farming 53:46

2M ago53:46

53:46

Michael Olson with Peter Savio, Savio Realty LTD, Honolulu, HI In the 1970s, Secretary of Agriculture Earl Butz told America’s farmers to “Get big or get out.” Since Butz made his proclomation, farms have been getting bigger, and farmers have been getting fewer. This leads us contrarians to ask: Can unprofitable big farms be converted into profitab…

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Housemates 27:38

2M ago27:38

27:38

Did you share a flat, house or kitchen as a student or professional? Is it the shared meals and conversation that stay with you, or the piles of dirty dishes and missing food? This week Ruth Alexander has a look around shared kitchens all over the world. We hear the good, bad and dirty – and give advice on how to build cooperation in your shared ki…

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Building Trust Through Technology: Chris Latta's Vision for Food Safety 20:48

2M ago20:48

20:48

Join Lydia Adams as she speaks with Chris Latta, Director of Business Development at Kwik Lok, about the evolving landscape of food traceability and transparency. With over 15 years of experience in global sales, marketing, sustainability, and industrial design, Chris brings a unique perspective to the conversation. Chris discusses Kwik Lok's 70-ye…

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Ep. 1374 Costs of Alcohol on the Body and Mind 53:52

2M ago53:52

53:52

Technology has given us the ability to look deep into the human body, and to see how the body reacts to various environmental stimuli. That being the case, we simply must ask: Does alcohol do a body good? The Food Chain Radio Show & Podcast with Michael Olson hosts Timothy B. Sullivan, Doctor of Psychiatry and Internal Medicine, for a conversation …

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How much water should I drink? 26:29

3M ago26:29

26:29

Do you know how much you should drink? Many global guidelines recommend approximately 2 litres a day for women and 2.5 litres a day for men, including food. But scientists say there is actually huge variation in how much each of us need as individuals. Ruth Alexander speaks to Professor John Speakman at the University of Aberdeen in Scotland, who e…

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Against the Big Food Merger 53:48

3M 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

3M 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

3M 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

3M 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

3M 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

3M 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

3M 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

3M 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

3M 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

3M 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

4M 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

4M 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

4M 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

4M 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

4M 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

4M 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

4M 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

5M 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

5M 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

5M 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

5M 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

5M 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

5M 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

5M 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

5M 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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