Climate Cuisine

By Whetstone Radio Collective

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Description

Climate Cuisine is a podcast that explores how sustainable crops are used in similar climate zones around the world. In the hands of different cultures, a single ingredient can take on many wondrous forms. Staple crops are seldomly confined to time or place, and thrive where they can— if climatic conditions allow. Climate Cuisine profiles how sustainable, soil-building crops that share the same biome are grown, prepared, and eaten around the world. As the world faces alarming upward shifts in base temperature, climate-centric conversations about crops become increasingly important to the resiliency and survival of our food systems.

Episode Date
Unpacked by AFAR: What in the World Is 'Regenerative Travel'?
00:33:17

What in the world is regenerative travel? Kristy Drutman, the host of the Brown Girl Green podcast, takes us deep into green travel, where sustainability is about so much more than carbon offsets.

 

Resources:

 

To listen to more episodes of Unpacked, click here!

Aug 04, 2022
Food with Mark Bittman: The Glorious, Victorious Asma Khan
00:38:23
Mark talks to the groundbreaking chef, Asma Khan, about the importance of the Anglo-Indian influence, how food and cooking are undervalued, and the beauty of interfamily lessons across generations.
Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.
Jun 28, 2022
Why the Sweet Potato is Better than the Common Potato
00:23:52

Sweet potato has a larger growing range than the common potato and can thrive from sea level up to nearly 9,800 feet. In the final episode of this season of Climate Cuisine, we’ll talk with a researcher at the International Potato Center in Peru about the incredible root, and a sustainability teacher in Costa Rica who has figured out how to grow everything she and her family consume.

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

Feb 23, 2022
The Persimmon—A Sweet Summer Package For Winter Eating
00:34:46

Hey Climate Cuisine fans! I’d love for you to listen to this episode of Fruit Love Letters about persimmons from fellow Whetstone Radio host Jessamine Star. Fruit Love Letters is a curious audio-epistolary foray into the Anthropocene of fruit interwoven with original poetry. If you’ve loved learning about taro, pigeon pea and bananas, you’ll really enjoy the first season of Fruit Love Letters about apples, mulberry, pawpaw and breadfruit among many others, now streaming here wherever you get your podcasts!

Learn more about Fruit Love Letters here: https://www.whetstonemagazine.com/fruit-love-letters

Feb 22, 2022
Malabar Spinach: A Leafy Green that Grows like a Weed
00:21:10

Malabar spinach is a leafy green in the tropics that grows all year round, and its vibrant purple seeds can even be used for hair dye. In this episode, we’ll talk with a Texan woman who dyed her daughter’s hair purple with the seeds, a plant researcher in Washington D.C. describing it is a great alternative food source, and a rooftop gardener in Taipei using it as a spinach substitute.

Topics covered in this episode:

  • Min 0:07: Meet Stephanie Fredrickson 
  • Min 2:14: Intro to malabar spinach
  • Min 3:59: Experiments with the berries
  • Min 6:47: Meet Mamatha Hanumappa
  • Min 8:09: Why grow malabar spinach?
  • Min 11:09: Ways to cook malabar spinach
  • Min 13:04: The health benefits
  • Min 15:11: Meet Kate Nicholson
  • Min 17:17: Other similar perennials
  • Min 18:56: Reevaluating the definition of sustainability

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Feb 16, 2022
Meet Bamboo: The Fastest Growing Plant in the World
00:22:37

Bamboo is the fastest growing plant in the world; some varieties can grow up to three feet daily. Considered invasive in some parts of the United States, it is embraced in Latin America and Asia for its use in architecture, fashion and food. In this episode, we’ll chat with Hans Friederich, the former director of the International Bamboo and Rattan Organization; Momoko Nakamura, a food educator and storyteller in Japan; Kevindra Soemantri, a food journalist in Indonesia; and Hui Ting Tsai, a bamboo weaver in Taiwan.

Topics covered in this episode:

  • Min 0:17: Meet Hans Friedrich
  • Min 2:27 The enormous potential of bamboo
  • Min 6:17: Growing bamboo in Europe
  • Min 7:38: Meet Hui Ting Tsai
  • Min 7:45: Weaving and eating bamboo in Taiwan
  • Min 9:30: Meet Momoko Nakamura
  • Min 10:10: Bamboo used in dining and cooking in Japan
  • Min 13:25: Diminishing craft 
  • Min 16:01: Meet Kevindra Soemantri
  • Min 16:24: Ways people use bamboo in Indonesia
  • Min 19:17: Different perspectives on bamboo

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Hans Friederich (@gozohans), Hui Ting Tsai (@bamboo_says_2020), Momoko Nakamura (@_momoko_nakamura_), Kevindra Soemantri (@kevindrasoemantri)

Feb 09, 2022
This Legume Tree Naturally Fertilizes the Soil
00:27:53

One of the staple pulses in Indian cuisine, the pigeon pea is much more than just a tasty ingredient in daal. It doubles as a natural fertilizer and can take nitrogen from the air and fix it into the soil. In this episode, we’ll talk with Aeles, an indigenous chef in Taiwan, about the ways her tribe cooks the pea; Vikram Doctor, a food journalist in India on how it’s used in Indian cuisine; and Koreen Brennan, a permaculture instructor based in Florida, on why it’s such a great plant to have in tropical gardens.

Topics covered in this episode:

  • Min 0:00: Meet Aeles
  • Min 2:07: What is pigeon pea? 
  • Min 3:22: How Aeles and the Taromak cook pigeon pea
  • Min 6:21: Meet Vikram Doctor
  • Min 6:39: Why split legumes?
  • Min 8:04: The fundamentality of pigeon pea to Indian cooking 
  • Min 11:51: Legumes as nitrogen fixers
  • Min 16:17: Increasing substitution of pigeon peas with yellow peas
  • Min 19:34: How climate change will affect legume consumption
  • Min 22:14: Meet Koreen Brennan
  • Min 23:04: How a permaculturist grows pigeon pea

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Aeles, Vikram Doctor (@vikram.doctor), Koreen Brennan

Want to hear the entire episode of Spirit Plate? You can listen to Shiloh Maples here.

 

Feb 02, 2022
This Fruit Can Feed a Whole Family
00:26:12

The breadfruit tree can live up to 100 years and produce more than 2,000 pounds of fruit each season. It’s been a staple in the tropics for generations and can be made into chips, waffles, and porridge. This episode will dive into how it’s eaten in Puerto Rico and Hawai’i. Plus, a bit about its dark history in the slave trade. We’re talking about Mike McLaughlin from the Trees That Feed Foundation, Mike Opgenorth from the National Tropical Botanical Garden in Hawai’i, Juliane Braun, who wrote a paper about breadfruit’s role as an 18th-century superfood, and Von Diaz, a cookbook author and esteemed food writer.

Topics covered in this episode:

 

  • Min 0:31: Meet Von Diaz
  • Min 1:43: What is breadfruit and why is it important in the tropics?
  • Min 2:56: Meet Mike McLaughlin
  • Min 5:13: Agroforests
  • Min 8:04: Challenges of planting breadfruit trees that last
  • Min 10:47: Meet Mike Opgenorth
  • Min 11:42: Breadfruit across the Pacific
  • Min 15:53: Ways to cook breadfruit
  • Min 17:57: Surprising nutritive qualities
  • Min 20:35: Meet Juliane Braun
  • Min 21:06: Breadfruit’s dark past in the Caribbean
  • Min 24:15: Human adaptability to food

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Mike McLaughlin (@treesthatfeed), Mike Opgenorth (@ntbg), Von Diaz (@cocinacriolla), Juliane Braun

 

Jan 26, 2022
Meet Cilantro's Tropical Cousin: Culantro
00:23:02

Meet culantro—cilantro’s tropical counterpart. It tastes like a more pungent cilantro, and in the right conditions, it grows all year round. This episode touches on how limited our repetoire of herbs are and the possiblities that come when we expand our selection beyond what's just avaliable at the grocery store. We’ll talk to food blogger Reina Gascon-Lopez on how culantro is used in Puerto Rican cuisine and award-winning cookbook author Andrea Nguyen on how she uses it in Vietnamese cooking.

Topics covered in this episode:

  • Min 0:45: Annual plants and their tropical counterparts
  • Min 3:19: Meet Reina Gascon-Lopez
  • Min 4:17: What is culantro?
  • Min 6:11: How Reina cooks with cilantro
  • Min 7:42: Culantro in the US
  • Min 8:46: The downside to culantro
  • Min 9:45: Meet Andrea Nguyen
  • Min 11:37: Three sources of cilantro notes in Vietnamese cooking
  • Min 12:42: How colonization and globalization affect our palates
  • Min 17:24: Expanding the way you think of herbs

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Reina Gascon-Lopez (@thesofritoproject), Andrea Nguyen (@andreanguyen88)

 

Jan 19, 2022
Why All the Bananas at the Grocery Store Taste the Same
00:27:57

There are more than 1,000 different types of bananas in the world. So why do we only have one type of banana in the grocery store? This episode is an exploration into the rich diversity of bananas and plantains — and why North American grocery stores only sell one type. We talk with biologist Rob Dunn, who wrote a book about this topic, Von Diaz, an esteemed food writer and cookbook author, Meenakshi J., a freelance journalist who wrote an article about sacred bananas, Vidya Balachander, the South Asia editor at Whetstone, and Vanessa Mota, a food blogger behind My Dominican Kitchen, for more.

Topics covered in this episode:

  • Min 0:43: Meet Von Diaz
  • Min 1:53: Differences between bananas and plantains
  • Min 4:29: Meet Rob Dunn
  • Min 8:03: Story of the Cavendish banana
  • Min 13:28: Meet Meenakshi J.
  • Min 14:16: Bananas as divine offerings
  • Min 15:40: Meet Vanessa Mota
  • Min 16:55: Dominican mangú
  • Min 18:30: Meet Vidya Balachander
  • Min 20:04: Cooking and eating with banana leaves
  • Min 24:26: Changing the food system

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Rob Dunn, Meenakshi J. (@polkajunction), Von Diaz (@cocinacriolla), Vidya Balachander (@vidya83)

 

 

Jan 12, 2022
How Cactus is Used for Fashion, Fuel, and Food
00:27:04

Cactus isn't just a pretty backdrop in Western movies. It can be used for food, fashion, and biofuel. In fact, some varieties of cacti use 80% less water than traditional crops. We talk with John Cushman, Adrián López Velarde, and Fadi Kattan and explore how it's a crop of the future, how it's been eaten for generations in Mexico, and how it's also a symbol of resistance in Palestine.

Topics covered in this episode:

  • Min 0:36: Meet Fadi Kattan
  • Min 3:39: The symbolic resilience of cactus in Palestine
  • Min 7:27: How Fadi cooks with prickly pear
  • Min 11:53: Meet Alan Bergo
  • Min 12:25: What is a barrel cactus and what can you cook with it?
  • Min 14:22: Meet John Cushman
  • Min 17:03: Cactus’ potential as a source for feed and biofuel
  • Min 20:14: Meet Adrián López Velarde
  • Min 20:45: Origins and spread of cactus
  • Min 23:20: Farming cactus sustainably

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Fadi Kattan (@fadi.f.kattan), John Cushman, Alan Bergo (@foragerchef), Adrián López Velarde (@desserto.pelle)

Jan 05, 2022
The Heart-Shaped Tuber That Created Humankind
00:25:16

Taro is the basis of many Polynesian creation stories and one of the world's oldest food crops. In fact, it is so important that the Polynesians carried it with them on their boats as they migrated across the Pacific Ocean. Every part of the tuber can be eaten, from the leaves to the tuber, and back in the day a healthy taro patch meant a clean and vibrant waterway. This episode dives into the reason taro is such a staple crop, a bit about all the varieties, and why you cannot eat it raw. We chat with Arthur Wierzchos, chef Lance Seeto, and Ryan Nebeker from FoodPrint for more.

Topics covered in this episode:

  • Min 1:02: Taro’s role in the creation story of Hawai’i
  • Min 3:30: Meet Arthur Wierzchos
  • Min 4:33: Why you should never eat taro raw
  • Min 9:18: Meet Lance Seeto
  • Min 11:15: Different ways of cooking the entire taro plant in the Pacific Islands
  • Min 13:17: Challenges to taro cultivation over time
  • Min 17:11: Meet Ryan Nebeker
  • Min 17:48: The importance of FoodPrint
  • Min 20:55: Ways to cultivate taro
  • Min 21:28: Why taro can be important in the face of challenges posed by climate change

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Arthur Wierzchos, Lance Seeto (@lanceseeto), Ryan Nebeker (@foodprintorg)

Dec 15, 2021
The Tropical Starch Behind Fufu and Boba
00:29:34

Around the world, farmers are increasingly planting cassava rather than other crops to mitigate the effects of drought. Due to cassava’s drought-resistant qualities and ability to survive defoliation, it's an ideal crop for communities impacted by climate change and food insecurity.

In today’s episode of Climate Cuisine, we’re discussing how cassava has been feeding people throughout South America, Africa, and Asia. It is one of the most resilient starches out there and can be processed into bread, couscous, and even boba. We’re speaking with Pierre Thiam and Andrea Castillo to learn more about this incredible crop.

Topics covered in this episode:

  • Min 1:26: An intro to Climate Cuisine
  • Min 2:14: What is cassava?
  • Min 2:44: Meet Tammy Turner
  • Min 3:59: Figuring out one’s natural ecology
  • Min 5:53: What happens when you don’t eat in accordance with your climate
  • Min 9:36: Meet Andrea K. Castillo
  • Min 11:02: The surprising toxin in cassava
  • Min 11:39: Steps to make Belizean cassava bread
  • Min 15:38: Meet Pierre Thiam
  • Min 17:12: Ways cassava is used in West African cuisine
  • Min 19:44: How Pierre decolonizes his cuisine
  • Min 21:54: The ills of monoculture cassava farms
  • Min 24:45: Increasing interest in African food cultures

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Tammy Turner, Pierre Thiam (@chefpierrethiam), Andrea K. Castillo (@andreakcastillo)

Dec 08, 2021
Trailer - Climate Cuisine
00:00:59

Check out the trailer for #ClimateCuisine hosted by Taipei-based journalist Clarissa Wei. Launching this Wed, Dec 8!

Dec 07, 2021