Yale Sustainable Food Program

Podcast Series

Tanya Fields: Women’s Empowerment and the BLK ProjeK Executive Director of the BLK ProjeK on how best to empower women in underserved communities and what’s going on at the BLK ProjeK.
Tanya Fields: How to Be a Social Activist Executive Director of the BLK ProjeK on being a social and environmental activist.
Taylor Cocalis Suarez: How to Grow a Community Around Food Taylor Cocalis Suarez, co-founder of online search tool Good Food Jobs, on how to create a vibrant community of people around food.
Taylor Cocalis Suarez: Rebuilding the Food Economy  Taylor Cocalis Suarez, co-founder of online search tool Good Food Jobs, on the growing food movement and the emerging food marketplace.
Taylor Cocalis Suarez: How to Search for a Good Food Job Taylor Cocalis Suarez, co-founder of Good Food Jobs, explores the various opportunities available in the exciting and expanding sector of food and agriculture.
John Barricelli: Career Advice from a Baker John Barricelli, chef, cookbook author, and owner of the SoNo Baking Company & Café, talks a bit about being a chef, owning a bakery, and the challenges that come along with a job in the food industry.
John Barricelli: How to Write a Cookbook John Barricelli, chef, cookbook author, and owner of the SoNo Baking Company & Café, talks about the process of writing a cookbook and what some of his favorite recipes are.
Diane Kochilas: Eat Greek, Live Forever Diane Kochilas, internationall renowned food writer and chef, hails from the Greek island of Ikaria - one of the few ‘blue zones’ on earth where resdients frequently live past 90. Listen for a discussion on longevity, Greek cuisine, and the benefits of a Mediterranean diet.
Diane Kochilas: Ikaria the Blue Zone Island Join Diane Kochilas for an interesting discussion on how we can learn from Ikaria, a ‘blue zone’ where people frequently live to be 100, on how to integrate the island’s healthy and sustainable ways of life into our own lifestyles here in the United States.
Diane Kochilas: Career Advice from a Greek Food Guru Join Diane Kochilas for an interesting discussion on being a Greek chef, cookbook author, chef consultant, and restaurant owner.
Bren Smith: Eating Seaweed Bren Smith, founder of one of the country’s first 3-d shellfish-seaweed farms, talks about trying to get chefs interested in the wonderful world of seaweed.
Bren Smith: Oyster Farming A conversation with Bren Smith - an oyster farmer, environmentalist, journalist, activist, and founder of one of the country’s first 3-d ocean farms - on 3-d farming and the dire need to make our relationship with the seas more sustainable.

Frederick Kaufman: Talking Corporate Greed, Part One

Frederick Kaufman: Talking Corporate Greed, Part Two

Frederick Kaufman: Talking Corporate Greed, Part Three

Mark Bomford, Director of the Yale Sustainable Food Project, sits down with journalist Frederick Kaufman, author of “Bet the Farm: How Food Stopped Being Food”, for an exploration on the effects that globalization, commoditization, and corporate greed have on our food system and the way that food is produced.
Eric Holt-Gimenez: The Global Food System  
Jackson Landers: The Locavore Hunter Jackson Landers, a hunter, author, adventurer, and founder of the invasivore movement, on shooting pythons, cooking geese and what it means to be a locavore hunter.
Jackson Landers: The Locavore Hunter Part Two Hunter, author and adventurer on creating a culinary market for invasive species.
Daphne Miller: Healthy Soil, Healthy Bodies Daphne Miller, Family doctor, author, professor and some-time farm hand on the ways that sustainable farming can help us think about healing and staying healthy and about changing the way that doctors understand and treat illness.
Harold McGee: Science in the Kitchen Harold McGee, author and food-science pioneer talks about where science fits into modern cooking and eating.
Dr. M. Jahi Chappell: Good Science And Good Policy Director of Agriculture at the Institute for Agriculture and Trade policy on the need for political awareness among scientists and the productivity of thinking across multiple disciplines in understanding food.