Thought About Food Podcast

This is Part 2 of an interview with Josh Milburn about his new book Just Fodder: The Ethics of Feeding Animals. In this part of our conversation, we talk about our responsibilities toward and for wild animals that come under our care, such as in zoos or when we rescue wild predators. Show Notes: @FoodThoughtPodCheck it out hereLoughborough Universityhis websiteon TwitterJust Fodder: The Ethics of Feeding Animalsepisode 157The Dan River RamblersHappy Vegan Christmas

This is Part 1 of an interview with Josh Milburn about his new book Just Fodder: The Ethics of Feeding Animals. In this part of our conversation, we talk about his inspiration for the book, and focus on ethical issues with what we feed the cats, dogs, and birds that live with us. Show Notes: @FoodThoughtPodCheck it out hereLoughborough Universityhis websiteon TwitterJust Fodder: The Ethics of Feeding AnimalsThe Dan River Ramblers

We spoke with Zane McNeill about his new book Vegan Entanglements: Dismantling Racial and Carceral Capitalism and what “carceral veganism” and “anti-carceral veganism” means and looks like. We also discuss his other new book, Y’all Means All: The Emerging Voices Queering Appalachia. Show Notes: @FoodThoughtPodCheck it out hereSentient MediaLaw@theMarginsVegan Entanglements: Dismantling Racial and Carceral CapitalismY'all Means All: The Emerging Voices Queering AppalachiaButternut Mac 'n CheezOh She Glows websiteThe Dan River Ramblers

We spoke with Amy Hay about about her new book The Defoliation of America: Agent Orange Chemicals, Citizens, and Protests. In it, she examines protests over the use of the phenoxy herbicide for agriculture and other purposes by different groups of citizens (scientists, religious groups, Vietnam veterans, and environmental/health activists) in post-1945 America. Show Notes: @FoodThoughtPodCheck it out hereAmy HayThe Defoliation of America: Agent Orange Chemicals, Citizens, and Protests"94121 Jambalaya Serves 4 or more from Roger Ebert’s The Pot and How to Use It: The mystery and romance of the rice cooker (Kansas City, KS: Andrews McMeel Publishing, LLC, 2010), 84. Ingredients: ½ onion, chopped Olive oil 3 cups rice ½ cup white wine 3 cups salted water or vegetable broth 1 – 14 ounce sausage, cut into rounds Bok choy 1 to 2 cups chicken Add as desired: Worcestershire sauce, Piment d’Espelette, red pepper flakes, or anything New Orleans-y such as shrimp or bell pepper. Method: 1. Sauté the onion in olive oil in the Pot 2. Add the rice and mix in unit until coated and moist 3. Throw in some white wine if your wife isn’t looking 4. Add the water or stock to the 3-cup line 5. Brown 1 sausage, chopped into rounds 6. After 10 minutes add the bok choy, sausage, and the cooked chicken 7. The cooker should flip off after 15 minutes or so. Toss the ingredients and let sit another 10 to 15 minutes. Serve." The Dan River Ramblers

We spoke with Robert Skipper about the social construction of obesity and some justice issues associated with that social construction, its roots in ancient philosophy, and obesity as a public health crisis. We also discuss the way he teaches philosophy of food to students, food as an aesthetic object, and more! It was a fascinating, wide-ranging conversation that I think you’ll really like. Show Notes: @FoodThoughtPodCheck it out hereRobert Skipper Honey's Applejack 1.5 oz Laird's Applejack .75 oz lemon juice .5 oz Benedictine .5 oz simple syrup 2 dashes of Fee Bros Whisky Barrel Aged Bitters Combine ingredients in a shaker with ice and, well, shake. Strain into a coupe. Garnish with apple. There are some good flavors of apple, honey (from the Benedictine) and cinnamon (from the bitters). The Armchair 1.5 oz Old Overholt Rye 1 oz China-China liqueur .75 oz Punt e Mes vermouth 4 dashes of 1821 Havana and Hide bitters Combine ingredients in an ice-filled mixing glass. Stir for 30 seconds or until arctic. Strain into coupe. No garnish needed. The Dan River Ramblers

We spoke with Julia Gibson about being a philosopher living on a multi-generational farm co-owned by their extended family since 1795. As you might imagine, a lot of issues come up in a situation like that! We talk about how decisions are made for the farm, their current attempts to get a conservation easement to protect the farm into the future as the surrounding countryside gets developed, issues of justice involved with owning a farm on land that was originally stolen from indigenous people, and (in a connection to the last two episodes) her work as a vegan living on a farm with livestock and hunting, to think through animal rights, animal welfare, and how to talk about these things with her family. It's a great conversation; check it out! Show Notes: @FoodThoughtPodCheck it out herefirst video we've uploadedJulia GibsonLife on Ryder FarmThe Dan River Ramblers

We spoke with Tovar Cerulli about his journey from someone who unreflexively ate what he grew up eating, to a vegan, to someone who tries to mindfully eat animal products and even hunts and fishes. We also discuss justifications versus reasons, the importance of knowing how things we use and depend on come to us, the importance of mindfulness, and how groups (like hunters and vegans) react to perceived marginalization. Also there's the first wild game recipe in the history of the podcast! Check it out in the show notes. Show Notes: @FoodThoughtPodTovar CerulliTovar's book"We'll be talking, at least in part, about hunting, so I have to share a venison recipe. I considered sharing a recipe for Venison Steak Diane, both because it's a favorite and because—whatever the actual origins of the dish and name—"Diane" always makes me think of Diana or Artemis, the goddess of the hunt. Instead, I landed on a simpler recipe that I put a small twist on. One winter day a year or two ago, I was assembling a cottage pie and decided it needed a little spicing up, so I swapped out a few of the seasonings for some curry powder. That moment of inspiration transformed a somewhat bland dish into something extraordinarily savory. It turns out that many similar recipes already exist but I'm grateful to have stumbled onto it myself. I make this with venison, of course, but I'm sure wonderful vegetarian or vegan versions could also be created. Curried Venison Cottage Pie 1 lb. ground venison Olive oil 1 onion, minced 1/4 t. salt 2 t. curry powder (more if you prefer spicy over savory) 1 c. stock (venison, chicken, beef, or vegetable) 3 medium potatoes, cubed 3/4 c. milk Paprika 4 T. butter 2 carrots, sliced 2 celery stalks, sliced 1/4 lb. mushrooms, sliced 1 c. frozen peas In a pot or skillet, heat a couple of tablespoons of olive oil over medium heat. Brown the ground venison and set aside. Add a bit more oil to the pot, plus the onion, salt, and curry powder, and saute for several minutes, stirring regularly, until the onion turns translucent. Add the browned venison back to the pot, mix thoroughly, then add the stock and simmer until the liquid is nearly gone. While the curried venison is simmering, boil and drain the potatoes, then mash with one tablespoon of butter and the milk. In another pot or skillet, melt two tablespoons of butter and saute the carrots, celery, and mushrooms, adding the peas at the end. Pour the curried venison into a casserole dish. Layer on the vegetables. Then spread the mashed potatoes over the top, dot with the remaining butter, and sprinkle with paprika. Bake at 375F for 30 minutes or until lightly browned. Enjoy! Perfect for a cold winter evening." The Dan River Ramblers

We spoke with Danny Shahar about the arguments in his new book, Why it's OK to Eat Meat. As a vegan myself, I thought his arguments were quite thought-provoking, and surprisingly sympathetic to the concerns of vegans and vegetarians given the title. We also talk about the coordination problem and individual action in activism, why people sometimes agree with multiple positions that contradict each other, how to improve your red beans and rice game, and more. Check it out! Show Notes: @FoodThoughtPodDanny ShaharWhy It's OK to Eat Meat The Dan River Ramblers

We spoke with Galina Kallio about regenerative agriculture, relationships of humans to the soil, and alternative forms of organizing self-reliant food economies Show Notes: @FoodThoughtPodUntame Research LabCabbage (preferably white but you can vary with other colours & varieties) Carrots Garlic Onions Chili (if you like, not necessary) Cut everything in thin slices, and carrots you can grate. Use your favourite oil (olive, rapeseed) and fry (lightly) chili & garlic in the pan, add onions. When onions have softened and gained a bit of colour add cabbage and stir & fry, after the cabbage has softened a bit add carrots. If the ingredients are dry you can add some water or broth (e.g. nettle broth!). Add salt and pepper. Stir until ingredients almost resemble 'stew' – they must be soft but not too soft! If you want to make this a bit more filling, you can use e.g. beans, tofu, or mushrooms. This can be used as a meal on its own or as a side dish." The Dan River Ramblers

We spoke with Clement Loo about food justice and food security, including food insecurity among college students, and how academics can be engaged with communities. We also talked about his podcast, Just Sustainability. Show Notes: @FoodThoughtPodon its own websiteThe Dan River Ramblers

This episode we spoke with Jennifer Molidor about food justice and sustainable agriculture, and how that can be pursued in public policy, activism, and changing individual diets. We also talk about pursuing alternatives to academic careers. It's a lot of fun, and really interesting. Show Notes: @FoodThoughtPodCenter for Biological DiversityTake Extinction Off Your Plate@JenniferMolidor"I had a hard time choosing something, from power bowls to smoothies to my renowned guacamole, but I’ll go with a simple sammich because mom-life means a lot of sandwiches that are packed with protein and deliciousness. It’s a smushed chickpea sandwich and measurements are all to taste: Use flavors to taste, but be generous with salt and mayo. Mash chickpeas, mustard and mustard seeds, add in onions, garlic, leek, pickles, celery, and other spices (mash with fork or masher). Add in mayo, lemon juice, vinegar. Taste, adjust as necessary. If you want, you can add nori sheets or yeast to make it more savory/tuna-like. Add parsley or cilantro if you’re into that kind-a thing. This is great alone or in sandwiches and lasts a few days refrigerated. I add avocado slices and tomatoes on my sandwiches with this to keep it juicy." The Dan River Ramblers

This episode we spoke with Shanti Chu about the ways our identity and what we eat interact. We also talk about the different ways philosophers can talk about philosophical issues inside and outside academia. Show Notes: @FoodThoughtPodher personal pageblog ChiVegYouTube pageInstagramHearty Tofu Paprikash"Being half Hungarian, I grew up eating delicious and flavorful Hungarian food. My Hungarian upbringing has influenced me to the extent of using Paprika in most of my dishes because I can’t live without the flavor. While some Hungarian classics are meat-heavy, they can easily be veganized. For example, chicken paprikash is a staple of the Hungarian diet and it is a very remarkable, comforting dish but it has a lot of meat and dairy in it. Just because you are vegetarian or vegan doesn’t mean you have to stop eating your Hungarian favorites. Why not make this Hungarian staple vegetarian friendly with all the scrumptious tomato/paprika flavor?" The Dan River Ramblers

This episode we spoke with Tony Chackal about "supper clubs" -- how you can start one, and the political, social, and cultural implications of the practice of providing food as a host or receiving food as a guest. Show Notes: @FoodThoughtPodTony Chackala playlist to listen to with your supper clubBowling AloneThe Dan River Ramblers

This episode we spoke with Ilana Braverman about the Better Food Foundation and how to affect people's choices around food. Show Notes: @FoodThoughtPodMoving Beyond a Hamburger Default WorldBetter Food Foundation's websiteDefaultVegThe Dan River Ramblers

This episode we spoke with Keith McHenry about Food Not Bombs, Anarchism, and the radical potential of feeding people as a political act. Show Notes: @FoodThoughtPodKeith McHenryHungry For Peace: How you can help end poverty and war with Food Not BombsThe Anarchist CookbookFood Not Bombs websiteFood Not Bombs RGVThe Dan River Ramblers

This episode we spoke with Christopher Carter about faith, black veganism, and soul food. Show Notes: @FoodThoughtPodChristopher CarterFarm ForwardThe Spirit of Soul Food: Race, Faith, and Food JusticeAphro-ism: Essays on Pop Culture, Feminism, and Black Veganism from Two SistersThe Dan River Ramblers

This episode we spoke with Megan Birk about the history of "Poor Farms" in the US. Show Notes: @FoodThoughtPodMegan BirkFostering on the Farm: Child Placement in the Rural MidwestThe better the farm, the better the food: institutional diet, agricultural practices, and nutrition in U.S. almshouses"This is a cake that my mom used to make regularly when I was a kid, and I make it for friends, family, and holidays because it's delicious and people love it. It's also very Midwestern to use mayonnaise as a shortcut in baking Chocolate Mayonnaise Cake 1 and a half cups white sugar 1 and a half cups mayo (do not use miracle whip) 4 TBS baking coco ---- mix together 3 cups cake flour 3 tsp baking soda 1/4 tsp salt ----- add these to mix above 1 and a half cups warm water 2 tsp vanilla ----- add to above and mix ---- the mixture will be pretty loose (or runny) that's ok I grease and flour a cake pan before pouring in the mix and baking at 350 degrees for 25-30 on the top rack Frost with whatever you're into, I don't make my own frosting because I hate the texture of powdered sugar on my hands (I know I'm a weirdo) " The Dan River Ramblers

This episode we spoke with Paul Thompson about some of the possible futures for farming in the US. Show Notes: @FoodThoughtPodPaul Thompson a number of excellent booksFrom Field to ForkSustainability: What Everyone Needs to Know"Here’s a recipe for migas. 1 cup chopped onions; 2 cloves minced garlic; 1 medium tomato chopped; 4-6 tomatillos, chopped; ½ to 1 ½ cup chopped peppers (jalapenos, poblanos, serranos, anaheims—your choice depending on desired heat—in pinch I’ll use green peppers, but I won’t like it); 8 eggs, lightly beaten; 2 cups broken corn chips (not too small) 1½ cup mild melting cheese (Colby jack, you add queso fresco, too, but you need a good melter); peanut or safflower oil to cover the bottom of a large skillet. Heat skillet and saute the peppers, onions, garlic and tomatillos Lower heat and add eggs, stirring constantly. When the mixture starts to thicken add chips and continue to stir; after all chips are covered add cheese and keep stirring. When the eggs are solid (but not rubbery) turn off the heat, add the tomato, stir briskly and cover. They will be ready to eat in two minutes. Serve with tortillas. Some people add chorizo, but I’m usually cooking for a vegetarian or two (not vegan, obviously) and I’ve come to prefer it without meat. Here’s a story to go with the recipe: One of legendary San Antonio restaurants is Mi Tierra, open 24 hours a day in Market Square next to the wholesale farmers market. When I first started going there in the early 80s, breakfast between 5:00 am and 9:00am was their busy time. I always ordered their chiliquiles and fresh squeezed orange juice. (It’s mentioned in Gary P. Nunn’s “What I Like about Texas”.) As Market Square has become more and more of a tourist destination, Mi Tierra has been upgraded several times and they introduced a simplified and gringofied menu. Now you stand in line anytime between 11:00 am and midnight. When I was there eating alone at 7:00 am in about 2005, the place was almost deserted, but there was a table of about eight mid-30s white guys pestering the waitress with numerous questions about the menu (which no longer mentioned either chiliquiles or fresh squeezed orange juice). When the poor waitress got to me I said I’ll have chililquiles and fresh orange juice. She just wrote it down and didn’t say a thing. Before she could get back to me with my food (and Yes, I did get chiliquiles and fresh orange juice), a gentleman with a graying mustache at the table near mine poked me on the shoulder and said, “We don’t need no stinking menus!” One of the great moments in my life. You can get into the difference between migas and chiliquiles, but as you probably know, there are about as many theories on that as there are on barbeque, and like barbeque, everyone is completely convinced that their theory is the right one. The Dan River Ramblers

This episode we spoke with Joey Aloi about his work with just transition and sustainable agriculture organizations in West Virgina, working to make Appalachia's food system more resilient, the history of that state and its relationship to food and energy, the aesthetics of experiencing natural beauty, and more! Even more than most episodes, I strongly recommend you check out the show notes for this episode. Show Notes: @FoodThoughtPodpublishesinteresting news articlevideo introductionhow Turnrow handled the early days of the pandemicTurnrow's own websiteCoal Feeds My FamilyThe Cornbread Communism ManifestoAlbert Borgman's work on focal practicesIngredients: • olive oil • Flat leaf Italian parsley • One head of cauliflower (or broccoli if you like) • 2 tablespoons or a quarter cup of raisins • 2 tablespoons or a quarter cup of pinenuts • a half pound of pasta • a medium sized onion • A can of anchovies (or substitute capers, or porcini mushrooms, or sun-dried tomatoes, or a little bit of miso, or whatever gives you a nice salty umami flavor) • As much garlic, salt, black pepper and chili as you like 1. Toast the pinenuts whatever shade of brown you like (but don’t burn them!) 2. Boil just a small amount of water, and pour it over the raisins so they can soak and get plump 3. Cut the cauliflower into bite-size chunks, or break by hand. I usually just use the florettes, but you can toss the stems in if you want something that’s more difficult to chew 4. Put the cauliflower in a steamer and start steaming it 5. While you’re waiting on the cauliflower to start steaming, chop up the onion and begin to fry it in the olive oil. a. If you don’t wanna go overboard on the oil, make sure to open the anchovy can and pour all the oil out of it to cook the onion in before adding any more oil from the bottle 6. When the onions are beginning to get translucent, open the anchovy jar and distribute the anchovies across the pan. I usually pull them each apart so that each one sets on the onions individually. Use your wooden spoon or whatever spatula you have to break up the anchovies and mix them around with the onions. You basically want to get rid of any chunks of anchovies, and just have it all be mixed thoroughly into the onion. 7. Take the cauliflower out of the steamer and mix it in with the onion. a. You can reserve the water from steaming for the pasta, but you’ll probably need more water as well. b. Mixing the anchovies into the onion should’ve giving your cauliflower enough time to finish steaming, but make sure it’s pretty soft 8. Toss the raisins and pinenuts in with the cauliflower and onion, and turn the heat down 9. Salt pasta water so that it tastes like the sea, bring it to a boil, and then cook the pasta al dente 10. I usually wait until I’m draining the pasta to add the garlic, salt, pepper, and any chilies, but you could add the garlic at the beginning instead if that’s your thing. a. I often cook this without any chilies at all, especially when it’s cauliflower and not broccoli. When I do use them, I usually just use red pepper flakes, but sometimes I’ll throw in Aleppo Pepper instead. Fresh peppers alter the flavor & texture. 11. Chop up the parsley as fine or coarse as you like 12. Put the pasta on the plate, top it with the cauliflower and onion, and then with the parsley. 13. You can add salt, pepper, or any kind of cheese (like Parmesan or whatever; don’t add provolone or ricotta.) The Dan River Ramblers

This episode we spoke with Carolyn Korsmeyer about taste and the aesthetics of food, replicating ancient meals found in tombs, leaving sticky fingerprints on cookbooks, writing fiction novels as a philosopher, and a lot more in this wide-ranging conversation. Show Notes: @FoodThoughtPodCarolyn Korsmeyerthis very interesting and influential work hereEarly Modern TextsThe Dan River Ramblers