If This Food Could Talk https://www.oliveoilflights.com/ en 2023 Everything we eat has a story to tell. What does our food say about who we are, where we come from, and about the way we live? How does it help us connect with neighbors and understand foreign cultures? Aside from being delicious, why do we care so much about food? We take a look into the world’s pantry and come back with incredible stories. In each episode, Mediterranean lifestyle expert Claudia Hanna travels the globe to offer savory (and sound-rich) stories of how much food means and has meant to all of us. https://megaphone.imgix.net/podcasts/299729f4-056d-11ee-974e-f7d1b7547a45/image/28d59fde05ebce9092454a8b14208200.png?ixlib=rails-4.3.1&max-w=3000&max-h=3000&fit=crop&auto=format,compress If This Food Could Talk https://www.oliveoilflights.com/ no episodic History for everyone who eats Claudia Hanna Everything we eat has a story to tell. What does our food say about who we are, where we come from, and about the way we live? How does it help us connect with neighbors and understand foreign cultures? Aside from being delicious, why do we care so much about food? We take a look into the world’s pantry and come back with incredible stories. In each episode, Mediterranean lifestyle expert Claudia Hanna travels the globe to offer savory (and sound-rich) stories of how much food means and has meant to all of us. Everything we eat has a story to tell. What does our food say about who we are, where we come from, and about the way we live? How does it help us connect with neighbors and understand foreign cultures? Aside from being delicious, why do we care so much about food? We take a look into the world’s pantry and come back with incredible stories. In each episode, Mediterranean lifestyle expert Claudia Hanna travels the globe to offer savory (and sound-rich) stories of how much food means and has meant to all of us.

]]> APT Podcast Studios claudia@livelikeagoddess.com Deborah Koons Garcia: Future Of Food 20 Years Later This week we’re sharing a special episode from our friends at the Real Organic Podcast, the award-winning “Best Sustainability, Environment & Climate Podcast” produced by the Real Organic Project. Recently named one of the "best climate podcasts" by Earth.org, the Real Organic Podcast uncovers the forces reshaping organic food – and our dinner plates. Hosted by Linley Dixon and Dave Chapman, each episode features deep conversations with farmers, scientists, chefs, and journalists fighting to keep organic food honest. Like today’s special episode with filmmaker Deborah Koons Garcia. It’s been 20 years since the release of her influential documentary “The Future of Food,” and she reflects on how the food system has changed - and how it hasn’t. It’s a beautiful conversation where Deborah shares her thoughts about GMOs, corporate control, the rise of regenerative farming, and why she released “Symphony of the Soil,” a film celebrating the beauty and complexity of living earth. For more episodes like this, make sure to follow Real Organic Podcast, on Apple Podcasts, Spotify, or wherever you get your podcasts. And tell them we sent you. Learn more about your ad choices. Visit megaphone.fm/adchoices Wed, 22 Apr 2026 09:00:00 -0000 full Claudia Hanna This week we’re sharing a special episode from our friends at the Real Organic Podcast, the award-winning “Best Sustainability, Environment & Climate Podcast” produced by the Real Organic Project. Recently named one of the "best climate podcasts" by Earth.org, the Real Organic Podcast uncovers the forces reshaping organic food – and our dinner plates. Hosted by Linley Dixon and Dave Chapman, each episode features deep conversations with farmers, scientists, chefs, and journalists fighting to keep organic food honest. Like today’s special episode with filmmaker Deborah Koons Garcia. It’s been 20 years since the release of her influential documentary “The Future of Food,” and she reflects on how the food system has changed - and how it hasn’t. It’s a beautiful conversation where Deborah shares her thoughts about GMOs, corporate control, the rise of regenerative farming, and why she released “Symphony of the Soil,” a film celebrating the beauty and complexity of living earth. For more episodes like this, make sure to follow Real Organic Podcast, on Apple Podcasts, Spotify, or wherever you get your podcasts. And tell them we sent you. Learn more about your ad choices. Visit megaphone.fm/adchoices This week we’re sharing a special episode from our friends at the Real Organic Podcast, the award-winning “Best Sustainability, Environment & Climate Podcast” produced by the Real Organic Project. Recently named one of the "best climate podcasts" by Earth.org, the Real Organic Podcast uncovers the forces reshaping organic food – and our dinner plates. Hosted by Linley Dixon and Dave Chapman, each episode features deep conversations with farmers, scientists, chefs, and journalists fighting to keep organic food honest.

Like today’s special episode with filmmaker Deborah Koons Garcia. It’s been 20 years since the release of her influential documentary “The Future of Food,” and she reflects on how the food system has changed - and how it hasn’t. It’s a beautiful conversation where Deborah shares her thoughts about GMOs, corporate control, the rise of regenerative farming, and why she released “Symphony of the Soil,” a film celebrating the beauty and complexity of living earth.

For more episodes like this, make sure to follow Real Organic Podcast, on Apple Podcasts, Spotify, or wherever you get your podcasts. And tell them we sent you.

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3632 no Cheese History, Microbiology & Sustainability: Rethinking Traditional Cheese with Bronwen & Francis Percival What is “real” cheese — and how has it changed over time?In this episode of If This Food Could Talk, Claudia Hanna speaks with Bronwen and Francis Percival, authors of Reinventing the Wheel, about the history of cheese, the role of microbes in flavor, and the evolution of dairy farming from traditional practices to modern industrial production.From artisanal cheesemaking and raw milk to sustainability and global food systems, this conversation explores how cheese is made, how it’s changed, and what it means for the future of food. Grab a copy here! Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 09 Apr 2026 17:59:00 -0000 full Claudia Hanna What is “real” cheese — and how has it changed over time?In this episode of If This Food Could Talk, Claudia Hanna speaks with Bronwen and Francis Percival, authors of Reinventing the Wheel, about the history of cheese, the role of microbes in flavor, and the evolution of dairy farming from traditional practices to modern industrial production.From artisanal cheesemaking and raw milk to sustainability and global food systems, this conversation explores how cheese is made, how it’s changed, and what it means for the future of food. Grab a copy here! Learn more about your ad choices. Visit megaphone.fm/adchoices What is “real” cheese — and how has it changed over time?
In this episode of If This Food Could Talk, Claudia Hanna speaks with Bronwen and Francis Percival, authors of Reinventing the Wheel, about the history of cheese, the role of microbes in flavor, and the evolution of dairy farming from traditional practices to modern industrial production.
From artisanal cheesemaking and raw milk to sustainability and global food systems, this conversation explores how cheese is made, how it’s changed, and what it means for the future of food.


Grab a copy here!

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 4001 no Where Soil Meets Consciousness: The MilkTrekker on Food, Land, and Living Intentionally In celebration of World Cheese Day, this episode of If This Food Could Talk invites us to look beyond the plate — and into the land where it all begins. Claudia Hanna sits down with writer, regenerative living advocate, and self-described MilkTrekker, Trevor Warmedahl, joining from the Sonoran Desert. Together, they explore the connection between soil, milk, and the foods we love — and how returning to more intentional, grounded practices can transform not just what we eat, but how we live. Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 26 Mar 2026 16:00:00 -0000 full Claudia Hanna In celebration of World Cheese Day, this episode of If This Food Could Talk invites us to look beyond the plate — and into the land where it all begins. Claudia Hanna sits down with writer, regenerative living advocate, and self-described MilkTrekker, Trevor Warmedahl, joining from the Sonoran Desert. Together, they explore the connection between soil, milk, and the foods we love — and how returning to more intentional, grounded practices can transform not just what we eat, but how we live. Learn more about your ad choices. Visit megaphone.fm/adchoices In celebration of World Cheese Day, this episode of If This Food Could Talk invites us to look beyond the plate — and into the land where it all begins.


Claudia Hanna sits down with writer, regenerative living advocate, and self-described MilkTrekker, Trevor Warmedahl, joining from the Sonoran Desert. Together, they explore the connection between soil, milk, and the foods we love — and how returning to more intentional, grounded practices can transform not just what we eat, but how we live.

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3070 no Where Cake Meets Consciousness: Helen Goh on Baking as Identity, Community, and Connection What happens when a psychologist follows her curiosity into the kitchen? In this episode of If This Food Could Talk, Claudia Hanna sits down with celebrated pastry chef, author, and former psychologist Helen Goh to explore the unexpected path that led her from studying the human mind to creating some of the world’s most beloved desserts. Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 12 Mar 2026 11:57:00 -0000 full Claudia Hanna What happens when a psychologist follows her curiosity into the kitchen? In this episode of If This Food Could Talk, Claudia Hanna sits down with celebrated pastry chef, author, and former psychologist Helen Goh to explore the unexpected path that led her from studying the human mind to creating some of the world’s most beloved desserts. Learn more about your ad choices. Visit megaphone.fm/adchoices What happens when a psychologist follows her curiosity into the kitchen?

In this episode of If This Food Could Talk, Claudia Hanna sits down with celebrated pastry chef, author, and former psychologist Helen Goh to explore the unexpected path that led her from studying the human mind to creating some of the world’s most beloved desserts.

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3760 no Anytime Cakes: Where Baking Meets Memory, with James Beard Award-winning Author and Baking Legend, Dorie Greenspan What makes a cake unforgettable isn’t just the recipe — it’s the memory it carries. In this episode of If This Food Could Talk, Claudia Hanna sits down with legendary baker and James Beard Award–winning author Dorie Greenspan to talk about the stories behind her beloved book Dorie’s Anytime Cakes. From a life-changing strawberry tart in Paris to honey cakes baked by her grandmother, Dorie shares how curiosity, simplicity, and memory shape the way she bakes — and the way she lives. This is a conversation about cakes that sit on the counter, meant to be shared with coffee, conversation, and the people you love. About baking as architecture, recipes as storytelling, and why food has the power to keep us connected across generations. Because sometimes, the most meaningful food isn’t made for a celebration — it becomes one. Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 18 Dec 2025 19:44:00 -0000 full Claudia Hanna What makes a cake unforgettable isn’t just the recipe — it’s the memory it carries. In this episode of If This Food Could Talk, Claudia Hanna sits down with legendary baker and James Beard Award–winning author Dorie Greenspan to talk about the stories behind her beloved book Dorie’s Anytime Cakes. From a life-changing strawberry tart in Paris to honey cakes baked by her grandmother, Dorie shares how curiosity, simplicity, and memory shape the way she bakes — and the way she lives. This is a conversation about cakes that sit on the counter, meant to be shared with coffee, conversation, and the people you love. About baking as architecture, recipes as storytelling, and why food has the power to keep us connected across generations. Because sometimes, the most meaningful food isn’t made for a celebration — it becomes one. Learn more about your ad choices. Visit megaphone.fm/adchoices What makes a cake unforgettable isn’t just the recipe — it’s the memory it carries.

In this episode of If This Food Could Talk, Claudia Hanna sits down with legendary baker and James Beard Award–winning author Dorie Greenspan to talk about the stories behind her beloved book Dorie’s Anytime Cakes. From a life-changing strawberry tart in Paris to honey cakes baked by her grandmother, Dorie shares how curiosity, simplicity, and memory shape the way she bakes — and the way she lives.

This is a conversation about cakes that sit on the counter, meant to be shared with coffee, conversation, and the people you love. About baking as architecture, recipes as storytelling, and why food has the power to keep us connected across generations.

Because sometimes, the most meaningful food isn’t made for a celebration — it becomes one.

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2579 no Rooted in Lebanon: The Story of Rose Bechara & the Groves That Made Her Some people make olive oil — Rose Bechara was raised by it. In this intimate conversation, Rose invites Claudia into the world of her family’s Lebanese groves, where every tree carries a memory and every harvest is an act of devotion. She shares how preserving her family’s land became her purpose, how tradition shapes her craft, and why olive oil is more than a product — it’s a legacy you taste. Follow Rose and her work: https://darmmess.com/ https://lb.linkedin.com/in/rose-bechara-perini-706807b0 https://www.instagram.com/darmmess/?hl=en Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 04 Dec 2025 09:00:00 -0000 full Claudia Hanna Some people make olive oil — Rose Bechara was raised by it. In this intimate conversation, Rose invites Claudia into the world of her family’s Lebanese groves, where every tree carries a memory and every harvest is an act of devotion. She shares how preserving her family’s land became her purpose, how tradition shapes her craft, and why olive oil is more than a product — it’s a legacy you taste. Follow Rose and her work: https://darmmess.com/ https://lb.linkedin.com/in/rose-bechara-perini-706807b0 https://www.instagram.com/darmmess/?hl=en Learn more about your ad choices. Visit megaphone.fm/adchoices Some people make olive oil — Rose Bechara was raised by it.

In this intimate conversation, Rose invites Claudia into the world of her family’s Lebanese groves, where every tree carries a memory and every harvest is an act of devotion. She shares how preserving her family’s land became her purpose, how tradition shapes her craft, and why olive oil is more than a product — it’s a legacy you taste.


Follow Rose and her work:

https://darmmess.com/

https://lb.linkedin.com/in/rose-bechara-perini-706807b0

https://www.instagram.com/darmmess/?hl=en

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2703 no The People Behind the Pour: Sarah Vachon on Trust, Taste, and True Extra Virgin Olive Oil What if you knew the real story behind the olive oil on your table? In this heartfelt episode, Claudia sits down with Sarah Vachon, co-founder of Citizens of Soil, to talk about the farmers, families, and landscapes that shape every bottle she brings into the world. Sarah shares how honoring small producers, protecting biodiversity, and building trust through transparency became her life’s work. Stay connected with Sarah and her mission: Instagram: https://www.instagram.com/sarahvachontour LinkedIn: https://uk.linkedin.com/in/sarahfulton Citizens of Soil: https://www.citizensofsoil.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 20 Nov 2025 09:00:00 -0000 full Claudia Hanna What if you knew the real story behind the olive oil on your table? In this heartfelt episode, Claudia sits down with Sarah Vachon, co-founder of Citizens of Soil, to talk about the farmers, families, and landscapes that shape every bottle she brings into the world. Sarah shares how honoring small producers, protecting biodiversity, and building trust through transparency became her life’s work. Stay connected with Sarah and her mission: Instagram: https://www.instagram.com/sarahvachontour LinkedIn: https://uk.linkedin.com/in/sarahfulton Citizens of Soil: https://www.citizensofsoil.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices What if you knew the real story behind the olive oil on your table? In this heartfelt episode, Claudia sits down with Sarah Vachon, co-founder of Citizens of Soil, to talk about the farmers, families, and landscapes that shape every bottle she brings into the world. Sarah shares how honoring small producers, protecting biodiversity, and building trust through transparency became her life’s work.


Stay connected with Sarah and her mission:

Instagram: https://www.instagram.com/sarahvachontour

LinkedIn: https://uk.linkedin.com/in/sarahfulton

Citizens of Soil: https://www.citizensofsoil.com/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2910 no The Gentle Revolution: How Saurin Nanavati Builds Hope from the Ground Up Behind every cup of coffee and every bite we take, there’s a farmer whose story is rarely told. In this moving conversation, Claudia sits down with Saurin Nanavati to explore what it really means to grow food with care — for people, for land, and for the future. From cooperative farming to climate resilience, Saurin reminds us that sustainability begins with connection — and that every meal is a chance to honor the hands that feed us. Linkedin: www.linkedin.com/in/saurin-nanavati-a2623a86 Ethos Agriculture LinkedIn Page: https://www.linkedin.com/company/ethos-agriculture/?viewAsMember=true Website: www.ethosag.com Ted Talk: https://www.youtube.com/watch?v=6Ex3IjzYE4I Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 23 Oct 2025 09:00:00 -0000 full Claudia Hanna Behind every cup of coffee and every bite we take, there’s a farmer whose story is rarely told. In this moving conversation, Claudia sits down with Saurin Nanavati to explore what it really means to grow food with care — for people, for land, and for the future. From cooperative farming to climate resilience, Saurin reminds us that sustainability begins with connection — and that every meal is a chance to honor the hands that feed us. Linkedin: www.linkedin.com/in/saurin-nanavati-a2623a86 Ethos Agriculture LinkedIn Page: https://www.linkedin.com/company/ethos-agriculture/?viewAsMember=true Website: www.ethosag.com Ted Talk: https://www.youtube.com/watch?v=6Ex3IjzYE4I Learn more about your ad choices. Visit megaphone.fm/adchoices Behind every cup of coffee and every bite we take, there’s a farmer whose story is rarely told. In this moving conversation, Claudia sits down with Saurin Nanavati to explore what it really means to grow food with care — for people, for land, and for the future. From cooperative farming to climate resilience, Saurin reminds us that sustainability begins with connection — and that every meal is a chance to honor the hands that feed us.


Linkedin: www.linkedin.com/in/saurin-nanavati-a2623a86
Ethos Agriculture LinkedIn Page: https://www.linkedin.com/company/ethos-agriculture/?viewAsMember=true
Website: www.ethosag.com
Ted Talk: https://www.youtube.com/watch?v=6Ex3IjzYE4I

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2954 no Grounds for Change: Coffee, Justice, and the Planet with Etelle Higonnet What if your morning coffee could tell the story of our planet? In this episode, Claudia sits down with human rights advocate and lawyer, Etelle Higonnet, to uncover the hidden journey behind each cup — from the farmers tending fragile landscapes to the forests at risk of disappearing. Through Etelle’s lens, coffee becomes more than a daily ritual; it’s a reflection of justice, climate, and care. This is a conversation about waking up — not just to coffee, but to the choices that shape our world. Coffee Watch Website : https://coffeewatch.org/LinkedIn: https://www.linkedin.com/in/etelle-higonnet-a600675/ Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 02 Oct 2025 10:31:00 -0000 full Claudia Hanna What if your morning coffee could tell the story of our planet? In this episode, Claudia sits down with human rights advocate and lawyer, Etelle Higonnet, to uncover the hidden journey behind each cup — from the farmers tending fragile landscapes to the forests at risk of disappearing. Through Etelle’s lens, coffee becomes more than a daily ritual; it’s a reflection of justice, climate, and care. This is a conversation about waking up — not just to coffee, but to the choices that shape our world. Coffee Watch Website : https://coffeewatch.org/LinkedIn: https://www.linkedin.com/in/etelle-higonnet-a600675/ Learn more about your ad choices. Visit megaphone.fm/adchoices What if your morning coffee could tell the story of our planet?

In this episode, Claudia sits down with human rights advocate and lawyer, Etelle Higonnet, to uncover the hidden journey behind each cup — from the farmers tending fragile landscapes to the forests at risk of disappearing. Through Etelle’s lens, coffee becomes more than a daily ritual; it’s a reflection of justice, climate, and care. This is a conversation about waking up — not just to coffee, but to the choices that shape our world.


Coffee Watch Website : https://coffeewatch.org/
LinkedIn: https://www.linkedin.com/in/etelle-higonnet-a600675/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2750 no Crushing Myths & Olives: How 8-Time Author Emily Lycopolus and Food Consultant Giuliana Mackler Teach Us to Taste, Choose, Cook with and Celebrate Olive Oil Ever wondered what extra virgin really means? Olive oil experts Emily Lycopolus and Giuliana Mackler join Claudia to reveal what makes great olive oil truly great — from grove to mill, label to table. Learn how to taste, store, and love olive oil every day. Emily: Instagram.com/oliveoilcritic https://www.facebook.com/OliveOilCritic/ https://www.linkedin.com/in/emily-lycopolus/ Giuliana: linkedin.com/in/giuliana-mackler/ Website Emily: https://oliveoilcritic.com/ Giuliana: giulianamackler.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 25 Sep 2025 09:00:00 -0000 full Claudia Hanna Ever wondered what extra virgin really means? Olive oil experts Emily Lycopolus and Giuliana Mackler join Claudia to reveal what makes great olive oil truly great — from grove to mill, label to table. Learn how to taste, store, and love olive oil every day. Emily: Instagram.com/oliveoilcritic https://www.facebook.com/OliveOilCritic/ https://www.linkedin.com/in/emily-lycopolus/ Giuliana: linkedin.com/in/giuliana-mackler/ Website Emily: https://oliveoilcritic.com/ Giuliana: giulianamackler.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices Ever wondered what extra virgin really means? Olive oil experts Emily Lycopolus and Giuliana Mackler join Claudia to reveal what makes great olive oil truly great — from grove to mill, label to table. Learn how to taste, store, and love olive oil every day.

Emily:

Instagram.com/oliveoilcritic

https://www.facebook.com/OliveOilCritic/ https://www.linkedin.com/in/emily-lycopolus/

Giuliana: linkedin.com/in/giuliana-mackler/

Website

Emily: https://oliveoilcritic.com/

Giuliana: giulianamackler.com/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3388 no Heritage in a Cone: Scooping Up Tradition with Chrys Kefalas What if ice cream could carry the soul of a culture? In this episode, Claudia sits down with Chrys Kefalas, founder of Yala Greek Ice Cream, to talk about how one family recipe became a modern celebration of heritage and hospitality. From the creamy richness of Greek yogurt to the joy of gathering around the table, Chrys shares how Yala is more than dessert — it’s a love letter to memory, tradition, and togetherness. Website: https://www.yalagreekicecream.com/ Instagram: https://www.instagram.com/yalagreekicecream/ Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 11 Sep 2025 18:44:00 -0000 full Claudia Hanna What if ice cream could carry the soul of a culture? In this episode, Claudia sits down with Chrys Kefalas, founder of Yala Greek Ice Cream, to talk about how one family recipe became a modern celebration of heritage and hospitality. From the creamy richness of Greek yogurt to the joy of gathering around the table, Chrys shares how Yala is more than dessert — it’s a love letter to memory, tradition, and togetherness. Website: https://www.yalagreekicecream.com/ Instagram: https://www.instagram.com/yalagreekicecream/ Learn more about your ad choices. Visit megaphone.fm/adchoices What if ice cream could carry the soul of a culture? In this episode, Claudia sits down with Chrys Kefalas, founder of Yala Greek Ice Cream, to talk about how one family recipe became a modern celebration of heritage and hospitality.
From the creamy richness of Greek yogurt to the joy of gathering around the table, Chrys shares how Yala is more than dessert — it’s a love letter to memory, tradition, and togetherness.

Website: https://www.yalagreekicecream.com/

Instagram: https://www.instagram.com/yalagreekicecream/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 1092 no Olive Oil, Family, and Flavor: Inside Chef Fadi’s Kitchen Raised with the scent of sumac and slow-simmered stews, Chef Fadi opens up about his roots, his favorite dishes, and why cooking is his love language. Learn more about him and his works:https://www.fadikattan.com/https://www.instagram.com/fadi.f.kattan/https://www.facebook.com/cheffadikattan/ Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 31 Jul 2025 09:00:00 -0000 full Claudia Hanna Raised with the scent of sumac and slow-simmered stews, Chef Fadi opens up about his roots, his favorite dishes, and why cooking is his love language. Learn more about him and his works:https://www.fadikattan.com/https://www.instagram.com/fadi.f.kattan/https://www.facebook.com/cheffadikattan/ Learn more about your ad choices. Visit megaphone.fm/adchoices Raised with the scent of sumac and slow-simmered stews, Chef Fadi opens up about his roots, his favorite dishes, and why cooking is his love language. Learn more about him and his works:
https://www.fadikattan.com/
https://www.instagram.com/fadi.f.kattan/
https://www.facebook.com/cheffadikattan/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 1549 no What the Grove Taught Her: How Beatrice Karp Turned an Olive Season Into a Calling A season on a Tuscan farm became a lesson in food systems, integrity, and soul work. Hear how Beatrice turned hard labor into a company with purpose. Follow her storyin her socials: @beaoliveoil @beatricexkarp Get to know more about her purpose: www.beaoliveoil.com Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 17 Jul 2025 09:00:00 -0000 full Claudia Hanna A season on a Tuscan farm became a lesson in food systems, integrity, and soul work. Hear how Beatrice turned hard labor into a company with purpose. Follow her storyin her socials: @beaoliveoil @beatricexkarp Get to know more about her purpose: www.beaoliveoil.com Learn more about your ad choices. Visit megaphone.fm/adchoices A season on a Tuscan farm became a lesson in food systems, integrity, and soul work. Hear how Beatrice turned hard labor into a company with purpose.


Follow her storyin her socials: @beaoliveoil @beatricexkarp
Get to know more about her purpose: www.beaoliveoil.com

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2015 no The Science of Flavor: Dr. Simon Poole on the Medicine of Mediterranean Food From olive groves to operating rooms, Dr. Poole shares how ancient eating habits are backed by modern science — and why food is our first and most powerful medicine. Learn more about him at: www.drsimonpoole.com Make sure to follow him as well on IG and LinkedIn: @drsimonpoole Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 03 Jul 2025 09:00:00 -0000 full Claudia Hanna From olive groves to operating rooms, Dr. Poole shares how ancient eating habits are backed by modern science — and why food is our first and most powerful medicine. Learn more about him at: www.drsimonpoole.com Make sure to follow him as well on IG and LinkedIn: @drsimonpoole Learn more about your ad choices. Visit megaphone.fm/adchoices From olive groves to operating rooms, Dr. Poole shares how ancient eating habits are backed by modern science — and why food is our first and most powerful medicine. Learn more about him at: www.drsimonpoole.com Make sure to follow him as well on IG and LinkedIn: @drsimonpoole

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3406 no From Dutch Potatoes to Portuguese Roots: Marije Passos' Culinary Bridge Between Portugal and the Netherlands Raised on boiled potatoes and butter sauce, Marije Passos never imagined she'd fall in love — with a man, a culture, and a way of cooking. In this episode, she shares the story of how one unforgettable Portuguese dish changed her life, why chestnuts belong in your pantry, and what it means to truly root yourself in food, land, and legacy. Catch her and her work at: https://www.passeite.com/@marijepassos Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 19 Jun 2025 15:17:00 -0000 full Claudia Hanna Raised on boiled potatoes and butter sauce, Marije Passos never imagined she'd fall in love — with a man, a culture, and a way of cooking. In this episode, she shares the story of how one unforgettable Portuguese dish changed her life, why chestnuts belong in your pantry, and what it means to truly root yourself in food, land, and legacy. Catch her and her work at: https://www.passeite.com/@marijepassos Learn more about your ad choices. Visit megaphone.fm/adchoices Raised on boiled potatoes and butter sauce, Marije Passos never imagined she'd fall in love — with a man, a culture, and a way of cooking. In this episode, she shares the story of how one unforgettable Portuguese dish changed her life, why chestnuts belong in your pantry, and what it means to truly root yourself in food, land, and legacy.


Catch her and her work at: https://www.passeite.com/
@marijepassos

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]]> 1011 no More Than a Meal: Dr. Sonda Laroussi on Food as Health, Generational Wisdom, and turning Passion into Mission From kitchen rituals to cultural memory, Dr. Sonda Laroussi is a badass Tunisian scientist turned olive grower turned world wide olive oil judge. Dr. Sonda shares how food nourishes not just the body, but the spirit — and why recipes are often acts of survival and love. Join us as we discuss her mission to turn the humble Tunisian olive - often a commodity to European brands, into a powerhouse elevated Tunisian cuisine Get to know her and her works at: www.aromgourmet.com https://www.instagram.com/laroussimezghani/ https://www.facebook.com/sonda.laroussimezghani Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 05 Jun 2025 08:53:00 -0000 full Claudia Hanna From kitchen rituals to cultural memory, Dr. Sonda Laroussi is a badass Tunisian scientist turned olive grower turned world wide olive oil judge. Dr. Sonda shares how food nourishes not just the body, but the spirit — and why recipes are often acts of survival and love. Join us as we discuss her mission to turn the humble Tunisian olive - often a commodity to European brands, into a powerhouse elevated Tunisian cuisine Get to know her and her works at: www.aromgourmet.com https://www.instagram.com/laroussimezghani/ https://www.facebook.com/sonda.laroussimezghani Learn more about your ad choices. Visit megaphone.fm/adchoices From kitchen rituals to cultural memory, Dr. Sonda Laroussi is a badass Tunisian scientist turned olive grower turned world wide olive oil judge. Dr. Sonda shares how food nourishes not just the body, but the spirit — and why recipes are often acts of survival and love. Join us as we discuss her mission to turn the humble Tunisian olive - often a commodity to European brands, into a powerhouse elevated Tunisian cuisine


Get to know her and her works at:

www.aromgourmet.com https://www.instagram.com/laroussimezghani/

https://www.facebook.com/sonda.laroussimezghani

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 1410 Dimitra's Table: Where Memory Meets Olive Oil Join us for a soulful chat with Dimitra,Mathiopoulou, founder of The Olive Routes in Kalamata, Greece. Dimitra's life is woven with the rhythm of the land. From pressing olives with her family to reviving old traditions, Dimitra reminds us that food isn’t just sustenance — it’s the keeper of memory, identity, and deep connection. Check out her website 👉https://theoliveroutes.com/and IG @theoliveroutes Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 22 May 2025 13:29:00 -0000 full Claudia Hanna Join us for a soulful chat with Dimitra,Mathiopoulou, founder of The Olive Routes in Kalamata, Greece. Dimitra's life is woven with the rhythm of the land. From pressing olives with her family to reviving old traditions, Dimitra reminds us that food isn’t just sustenance — it’s the keeper of memory, identity, and deep connection. Check out her website 👉https://theoliveroutes.com/and IG @theoliveroutes Learn more about your ad choices. Visit megaphone.fm/adchoices Join us for a soulful chat with Dimitra,Mathiopoulou, founder of The Olive Routes in Kalamata, Greece. Dimitra's life is woven with the rhythm of the land. From pressing olives with her family to reviving old traditions, Dimitra reminds us that food isn’t just sustenance — it’s the keeper of memory, identity, and deep connection. Check out her website 👉https://theoliveroutes.com/
and IG @theoliveroutes

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]]> 1460 no If This Food Could Talk Season 2 Trailer 🍷 New stories. ✈️ New flavors. 💚 Same soul.Season 2 of If This Food Could Talk is ready to pour. Tap the link & get ready taste the first episode on May 22nd! 🎧 #NewPodcastAlert #IfThisFoodCouldTalk #Season2Vibes #ClaudiaTravels #FoodCulturePodcast #mediterreneandiet Learn more about your ad choices. Visit megaphone.fm/adchoices Wed, 21 May 2025 08:41:00 -0000 trailer Claudia Hanna 🍷 New stories. ✈️ New flavors. 💚 Same soul.Season 2 of If This Food Could Talk is ready to pour. Tap the link & get ready taste the first episode on May 22nd! 🎧 #NewPodcastAlert #IfThisFoodCouldTalk #Season2Vibes #ClaudiaTravels #FoodCulturePodcast #mediterreneandiet Learn more about your ad choices. Visit megaphone.fm/adchoices 🍷 New stories. ✈️ New flavors. 💚 Same soul.
Season 2 of If This Food Could Talk is ready to pour.


Tap the link & get ready taste the first episode on May 22nd! 🎧


#NewPodcastAlert #IfThisFoodCouldTalk #Season2Vibes #ClaudiaTravels #FoodCulturePodcast #mediterreneandiet

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]]> 62 no By Us For Us - Culinary Trailblazer Freda DeKnight, Ebony Magazine’s First Food Editor https://www.ifthisfoodcouldtalk.com/ Before Freda DeKnight began writing for Ebony Magazine in 1946, American publications that centered on Black cuisine were overwhelmingly written by white writers for white audiences, often using harmful caricatures and dangerous stereotypes. This week, we’ll discover how one Black American food writer changed the culinary narrative.  Freda DeKnight’s food column and book - A Date With A Dish - helped revolutionize Black culinary coverage in post WWII America, breaking new ground for an entire generation of African American chefs and home cooks. Join veteran food writer Donna Battle Pierce as we follow Freda’s story from her home town of Topeka Kansas, all the way to the largest Black publishing company in the United States. And hear some of the stories and recipes she championed along the way. Hosted by Claudia Hanna Episode Guest: Food writer Donna Battle Pierce Site: https://www.skilletdiaries.com/ Blog: https://skilletdiaries.substack.com/ Recipe: Ebony’s Barbequed Spare Ribs To learn more: Look through the 1948 first printing of Freda DeKnight’s book, A Date With A Dish. Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 28 Dec 2023 08:00:00 -0000 By Us For Us - Culinary Trailblazer Freda DeKnight, Ebony Magazine’s First Food Editor full 1 10 Claudia Hanna Ebony Magazine’s first food editor, Freda DeKnight, started a culinary revolution that went far beyond the kitchen. Before Freda DeKnight began writing for Ebony Magazine in 1946, American publications that centered on Black cuisine were overwhelmingly written by white writers for white audiences, often using harmful caricatures and dangerous stereotypes. This week, we’ll discover how one Black American food writer changed the culinary narrative.  Freda DeKnight’s food column and book - A Date With A Dish - helped revolutionize Black culinary coverage in post WWII America, breaking new ground for an entire generation of African American chefs and home cooks. Join veteran food writer Donna Battle Pierce as we follow Freda’s story from her home town of Topeka Kansas, all the way to the largest Black publishing company in the United States. And hear some of the stories and recipes she championed along the way. Hosted by Claudia Hanna Episode Guest: Food writer Donna Battle Pierce Site: https://www.skilletdiaries.com/ Blog: https://skilletdiaries.substack.com/ Recipe: Ebony’s Barbequed Spare Ribs To learn more: Look through the 1948 first printing of Freda DeKnight’s book, A Date With A Dish. Learn more about your ad choices. Visit megaphone.fm/adchoices Before Freda DeKnight began writing for Ebony Magazine in 1946, American publications that centered on Black cuisine were overwhelmingly written by white writers for white audiences, often using harmful caricatures and dangerous stereotypes. This week, we’ll discover how one Black American food writer changed the culinary narrative. 

Freda DeKnight’s food column and book - A Date With A Dish - helped revolutionize Black culinary coverage in post WWII America, breaking new ground for an entire generation of African American chefs and home cooks. Join veteran food writer Donna Battle Pierce as we follow Freda’s story from her home town of Topeka Kansas, all the way to the largest Black publishing company in the United States. And hear some of the stories and recipes she championed along the way.


Hosted by Claudia Hanna


Episode Guest:

Food writer Donna Battle Pierce

Site: https://www.skilletdiaries.com/

Blog: https://skilletdiaries.substack.com/


Recipe:

Ebony’s Barbequed Spare Ribs


To learn more:

Look through the 1948 first printing of Freda DeKnight’s book, A Date With A Dish.

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 1805 no If Your Food Could Talk https://www.ifthisfoodcouldtalk.com/ In today’s episode we turn the mic on our listeners and hear what food matters to them  - and why. We hear hilarious and touching stories from Italy to Iceland, Cairo to Los Angeles. Get ready to be transported and hear about some of the most delicious (and well, not so delicious) stories that will have you laughing, crying, and connecting.  Hosted by Claudia Hanna Episode Guests: Kamilia Hanna (Claudia’s mom) My Greek Table Host Diane Kochilas  Yan Can Cook Host Chef Martin Yan  Recipes: We have 4 recipes for you to explore this week:  1. Teta’s Whole Wheat Berry Cereal (Baleela) 2. Diane Kochilas’s Greens Pie 3. Mexican Wedding Cake 4. Spanish-style Kabocha Squash Au Gratin Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 14 Dec 2023 08:00:00 -0000 If Your Food Could Talk full 1 9 Claudia Hanna We asked for your food stories. You provided. In today’s episode we turn the mic on our listeners and hear what food matters to them  - and why. We hear hilarious and touching stories from Italy to Iceland, Cairo to Los Angeles. Get ready to be transported and hear about some of the most delicious (and well, not so delicious) stories that will have you laughing, crying, and connecting.  Hosted by Claudia Hanna Episode Guests: Kamilia Hanna (Claudia’s mom) My Greek Table Host Diane Kochilas  Yan Can Cook Host Chef Martin Yan  Recipes: We have 4 recipes for you to explore this week:  1. Teta’s Whole Wheat Berry Cereal (Baleela) 2. Diane Kochilas’s Greens Pie 3. Mexican Wedding Cake 4. Spanish-style Kabocha Squash Au Gratin Learn more about your ad choices. Visit megaphone.fm/adchoices In today’s episode we turn the mic on our listeners and hear what food matters to them  - and why. We hear hilarious and touching stories from Italy to Iceland, Cairo to Los Angeles. Get ready to be transported and hear about some of the most delicious (and well, not so delicious) stories that will have you laughing, crying, and connecting. 


Hosted by Claudia Hanna


Episode Guests:

Kamilia Hanna (Claudia’s mom)

My Greek Table Host Diane Kochilas 

Yan Can Cook Host Chef Martin Yan 

Recipes:

We have 4 recipes for you to explore this week: 

1. Teta’s Whole Wheat Berry Cereal (Baleela)

2. Diane Kochilas’s Greens Pie

3. Mexican Wedding Cake

4. Spanish-style Kabocha Squash Au Gratin


Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 1892 no The Holy Loophole: How a California Winery Survived Prohibition https://www.ifthisfoodcouldtalk.com/ Thank God for wine. No, really! Wine has always played a part in the culture of the church. It’s what Jesus drank at the last supper, priests bless it during Catholic mass, and if you drink enough of it you might start having visions of the divine. But in the early 20th century, this millenia-old church culture was under threat. The temperance movement ushered in an era of prohibition. Wine barrels were cracked open with axes. The streets and sewers ran red, white, and sparkling. And in Southern California, winery owners like Santo Cambianica were given little choice but to shut down. As an Italian immigrant and a Catholic, prohibition wasn’t just a response to the rise of alcoholism, it was an attack on his culture and religion. But a little known exemption in the prohibition laws was about to change that. Instead of shutting down, Santo’s winery boomed. In fact, he did better business during prohibition than before it. All thanks to the holy loophole. Hosted by Claudia Hanna Episode Guests: Santo Riboli (President, San Antonio Winery, Los Angeles, CA) Father Gregory Elder (Historian and Pastor, Sacred Heart Catholic Church, Palm Desert, CA) Recipe: Wine Pairings from Season One Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 30 Nov 2023 08:00:00 -0000 The Holy Loophole: How a California Winery Survived Prohibition full 1 8 Claudia Hanna Thank God for wine. No, really! Thank God for wine. No, really! Wine has always played a part in the culture of the church. It’s what Jesus drank at the last supper, priests bless it during Catholic mass, and if you drink enough of it you might start having visions of the divine. But in the early 20th century, this millenia-old church culture was under threat. The temperance movement ushered in an era of prohibition. Wine barrels were cracked open with axes. The streets and sewers ran red, white, and sparkling. And in Southern California, winery owners like Santo Cambianica were given little choice but to shut down. As an Italian immigrant and a Catholic, prohibition wasn’t just a response to the rise of alcoholism, it was an attack on his culture and religion. But a little known exemption in the prohibition laws was about to change that. Instead of shutting down, Santo’s winery boomed. In fact, he did better business during prohibition than before it. All thanks to the holy loophole. Hosted by Claudia Hanna Episode Guests: Santo Riboli (President, San Antonio Winery, Los Angeles, CA) Father Gregory Elder (Historian and Pastor, Sacred Heart Catholic Church, Palm Desert, CA) Recipe: Wine Pairings from Season One Learn more about your ad choices. Visit megaphone.fm/adchoices Thank God for wine. No, really! Wine has always played a part in the culture of the church. It’s what Jesus drank at the last supper, priests bless it during Catholic mass, and if you drink enough of it you might start having visions of the divine. But in the early 20th century, this millenia-old church culture was under threat. The temperance movement ushered in an era of prohibition. Wine barrels were cracked open with axes. The streets and sewers ran red, white, and sparkling. And in Southern California, winery owners like Santo Cambianica were given little choice but to shut down. As an Italian immigrant and a Catholic, prohibition wasn’t just a response to the rise of alcoholism, it was an attack on his culture and religion. But a little known exemption in the prohibition laws was about to change that. Instead of shutting down, Santo’s winery boomed. In fact, he did better business during prohibition than before it. All thanks to the holy loophole.


Hosted by Claudia Hanna


Episode Guests:

Santo Riboli (President, San Antonio Winery, Los Angeles, CA)

Father Gregory Elder (Historian and Pastor, Sacred Heart Catholic Church, Palm Desert, CA)


Recipe:

Wine Pairings from Season One

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 1869 no Born In The USA - The Surprising History of Chinese Food in America https://www.ifthisfoodcouldtalk.com/ There are more Chinese restaurants in the US today than there are McDonalds, Burger Kings and KFC’s combined. It's neck and neck with pizza as America's most ordered takeout. How did Chinese-American cuisine become so deeply embedded in American communities?  This week, we’re talking with New York Times bestselling author, journalist and documentary producer, Jennifer 8 Lee about the origins of 3 famous Chinese American dishes. Chop Suey, Fortune Cookies, and General Tso’s Chicken. We’ll uncover the American history that shaped them, and follow Jennifer’s journey to discover how understanding the past helped her find peace in the present. Hosted by Claudia Hanna Episode guest:  Jennifer 8 Lee - Journalist, Documentary Producer and Author of New York Times Bestseller The Fortune Cookie Chronicles Episode recipe: Beef Broccoli Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 16 Nov 2023 08:00:00 -0000 Born In The USA - The Surprising History of Chinese Food in America full 1 7 Claudia Hanna Chop Suey, Fortune Cookies and General Tso’s Chicken are 3 of the most famous Chinese foods in America. But try and find them anywhere in China and you’ll be sorely disappointed. So where do these supposedly Chinese dishes come from? There are more Chinese restaurants in the US today than there are McDonalds, Burger Kings and KFC’s combined. It's neck and neck with pizza as America's most ordered takeout. How did Chinese-American cuisine become so deeply embedded in American communities?  This week, we’re talking with New York Times bestselling author, journalist and documentary producer, Jennifer 8 Lee about the origins of 3 famous Chinese American dishes. Chop Suey, Fortune Cookies, and General Tso’s Chicken. We’ll uncover the American history that shaped them, and follow Jennifer’s journey to discover how understanding the past helped her find peace in the present. Hosted by Claudia Hanna Episode guest:  Jennifer 8 Lee - Journalist, Documentary Producer and Author of New York Times Bestseller The Fortune Cookie Chronicles Episode recipe: Beef Broccoli Learn more about your ad choices. Visit megaphone.fm/adchoices There are more Chinese restaurants in the US today than there are McDonalds, Burger Kings and KFC’s combined. It's neck and neck with pizza as America's most ordered takeout. How did Chinese-American cuisine become so deeply embedded in American communities? 


This week, we’re talking with New York Times bestselling author, journalist and documentary producer, Jennifer 8 Lee about the origins of 3 famous Chinese American dishes. Chop Suey, Fortune Cookies, and General Tso’s Chicken. We’ll uncover the American history that shaped them, and follow Jennifer’s journey to discover how understanding the past helped her find peace in the present.


Hosted by Claudia Hanna


Episode guest: 

Jennifer 8 Lee - Journalist, Documentary Producer and Author of New York Times Bestseller The Fortune Cookie Chronicles


Episode recipe: Beef Broccoli

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2302 no The Bison Are Back: Reclaiming Native American Foodways https://www.ifthisfoodcouldtalk.com/ Bison meat has been showing up on many restaurant menus lately, but Native Americans have a relationship with the iconic animal that goes back thousands of years. Today we meet Jayme Murray, who runs a tribal-owned bison herd on the Cheyenne River Sioux reservation in South Dakota, and Chef Ben Jacobs, co-founder of Tocabe in Denver. Their stories help explain why the bison is so central to Indigenous American history, and how a new generation of Native American ranchers and chefs are restoring indigenous foodways — and reinventing them for the future.  Hosted by Claudia Hanna Episode Guests: Jayme Murray, CEO of the Cheyenne River Sioux Buffalo Company.  Ben Jacobs, Co-Founder of Tocabe: An American Indian Eatery in Denver, CO. Tocabe’s online marketplace is here.  Recipe: Bison Meatballs in an Agave Glaze Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 02 Nov 2023 07:00:00 -0000 The Bison Are Back: Reclaiming Native American Foodways full 1 6 Claudia Hanna How Native American chefs and ranchers are reviving an ancient relationship with an iconic animal. Bison meat has been showing up on many restaurant menus lately, but Native Americans have a relationship with the iconic animal that goes back thousands of years. Today we meet Jayme Murray, who runs a tribal-owned bison herd on the Cheyenne River Sioux reservation in South Dakota, and Chef Ben Jacobs, co-founder of Tocabe in Denver. Their stories help explain why the bison is so central to Indigenous American history, and how a new generation of Native American ranchers and chefs are restoring indigenous foodways — and reinventing them for the future.  Hosted by Claudia Hanna Episode Guests: Jayme Murray, CEO of the Cheyenne River Sioux Buffalo Company.  Ben Jacobs, Co-Founder of Tocabe: An American Indian Eatery in Denver, CO. Tocabe’s online marketplace is here.  Recipe: Bison Meatballs in an Agave Glaze Learn more about your ad choices. Visit megaphone.fm/adchoices Bison meat has been showing up on many restaurant menus lately, but Native Americans have a relationship with the iconic animal that goes back thousands of years. Today we meet Jayme Murray, who runs a tribal-owned bison herd on the Cheyenne River Sioux reservation in South Dakota, and Chef Ben Jacobs, co-founder of Tocabe in Denver. Their stories help explain why the bison is so central to Indigenous American history, and how a new generation of Native American ranchers and chefs are restoring indigenous foodways — and reinventing them for the future. 

Hosted by Claudia Hanna


Episode Guests:

Jayme Murray, CEO of the Cheyenne River Sioux Buffalo Company. 

Ben Jacobs, Co-Founder of Tocabe: An American Indian Eatery in Denver, CO. Tocabe’s online marketplace is here. 


Recipe:

Bison Meatballs in an Agave Glaze

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 1620 no We Want Your Food Stories For An Upcoming Episode https://ifthisfoodcouldtalk.com We are putting together a show all about the special dishes in our lives. Be they elaborate all day affairs or quick and simple we know it's not just about nutrients and taste, it's about people and story. So, we want to hear from you! As we are nearing the holidays and the end of the year, we are thinking about the food in our own families and lives. We all have recipes that have been passed down… or even meals that … stay with us. What do these dishes say about who we are, and where we come from?  That’s the question we want YOU to answer. We’d like you to share a recipe and story about a dish you love. And we want to hear specifics: How did this dish find its way into your life? Is it served on a special occasion or in a special way? Can you tell us about a time that you made it – or it was made for you? Who was it with, and why was it special for you?  Please record a voice memo for us. Include your name, the dish or meal you’re thinking about, and the backstory. We’d also love for you to email us the recipe! Send your voice memo and recipe to ifthisfoodcouldtalk@gmail.com We may use your voice and story in an upcoming episode and the recipe on our website. We can’t wait to hear from you!  Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 24 Oct 2023 07:04:00 -0000 We Want Your Food Stories For An Upcoming Episode bonus Claudia Hanna We’d like you to share a recipe and story about a dish you love. We are putting together a show all about the special dishes in our lives. Be they elaborate all day affairs or quick and simple we know it's not just about nutrients and taste, it's about people and story. So, we want to hear from you! As we are nearing the holidays and the end of the year, we are thinking about the food in our own families and lives. We all have recipes that have been passed down… or even meals that … stay with us. What do these dishes say about who we are, and where we come from?  That’s the question we want YOU to answer. We’d like you to share a recipe and story about a dish you love. And we want to hear specifics: How did this dish find its way into your life? Is it served on a special occasion or in a special way? Can you tell us about a time that you made it – or it was made for you? Who was it with, and why was it special for you?  Please record a voice memo for us. Include your name, the dish or meal you’re thinking about, and the backstory. We’d also love for you to email us the recipe! Send your voice memo and recipe to ifthisfoodcouldtalk@gmail.com We may use your voice and story in an upcoming episode and the recipe on our website. We can’t wait to hear from you!  Learn more about your ad choices. Visit megaphone.fm/adchoices We are putting together a show all about the special dishes in our lives. Be they elaborate all day affairs or quick and simple we know it's not just about nutrients and taste, it's about people and story. So, we want to hear from you! As we are nearing the holidays and the end of the year, we are thinking about the food in our own families and lives. We all have recipes that have been passed down… or even meals that … stay with us. What do these dishes say about who we are, and where we come from? 

That’s the question we want YOU to answer. We’d like you to share a recipe and story about a dish you love. And we want to hear specifics: How did this dish find its way into your life? Is it served on a special occasion or in a special way? Can you tell us about a time that you made it – or it was made for you? Who was it with, and why was it special for you? 

Please record a voice memo for us. Include your name, the dish or meal you’re thinking about, and the backstory. We’d also love for you to email us the recipe! Send your voice memo and recipe to ifthisfoodcouldtalk@gmail.com

We may use your voice and story in an upcoming episode and the recipe on our website. We can’t wait to hear from you! 

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 98 Long Live Leftovers: Chef Jacques Pépin on the Joy of Thrifty Cooking https://www.ifthisfoodcouldtalk.com/ As a child in eastern France, Jacques Pépin learned never to waste a scrap of food. Raised during and after the rationing of WWII, he watched closely as his mother, Jeanette, built a successful career as a restaurateur by the skin of her teeth (and her chickens). Today, Jacques is a beloved celebrity chef. And yet he’s never forgotten what he knows about keeping food, and life delicious, without squandering ingredients or time. Jacques sits down with Host Claudia Hanna to explain how what he calls “miserly” cooking became his philosophy and his superpower. He shares how this approach has served him in the humblest, and the highest, of kitchens, and how you can apply it in yours, too. Plus – over Jacques’ long career, there have been some pretty radical changes in people’s attitudes about food waste. Food Historian Helen Veit joins us to explain why what we eat, and what we throw away, has changed so much in just a few generations.  Hosted by Claudia Hanna Episode Guests: Jacques Pépin is a chef, author, television personality, educator, and artist, and has starred in twelve acclaimed American Public Television cooking series. His dedication to culinary education led to the creation of the Jacques Pépin Foundation in 2016. He is the winner of sixteen James Beard Awards and author of more than thirty books, the most recent of which is Jacques Pépin: Cooking My Way. Helen Veit specializes in the history of food in the U.S. Her first book, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century was a 2014 James Beard Award finalist.  Recipes: Claudia’s Homemade Caesar Dressing Leftover Hacks Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 19 Oct 2023 07:00:00 -0000 Long Live Leftovers: Chef Jacques Pépin on the Joy of Thrifty Cooking full 1 5 Claudia Hanna Chef Jacques Pépin learned never to waste a scrap of food. Cook thrifty and elevate leftovers! As a child in eastern France, Jacques Pépin learned never to waste a scrap of food. Raised during and after the rationing of WWII, he watched closely as his mother, Jeanette, built a successful career as a restaurateur by the skin of her teeth (and her chickens). Today, Jacques is a beloved celebrity chef. And yet he’s never forgotten what he knows about keeping food, and life delicious, without squandering ingredients or time. Jacques sits down with Host Claudia Hanna to explain how what he calls “miserly” cooking became his philosophy and his superpower. He shares how this approach has served him in the humblest, and the highest, of kitchens, and how you can apply it in yours, too. Plus – over Jacques’ long career, there have been some pretty radical changes in people’s attitudes about food waste. Food Historian Helen Veit joins us to explain why what we eat, and what we throw away, has changed so much in just a few generations.  Hosted by Claudia Hanna Episode Guests: Jacques Pépin is a chef, author, television personality, educator, and artist, and has starred in twelve acclaimed American Public Television cooking series. His dedication to culinary education led to the creation of the Jacques Pépin Foundation in 2016. He is the winner of sixteen James Beard Awards and author of more than thirty books, the most recent of which is Jacques Pépin: Cooking My Way. Helen Veit specializes in the history of food in the U.S. Her first book, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century was a 2014 James Beard Award finalist.  Recipes: Claudia’s Homemade Caesar Dressing Leftover Hacks Learn more about your ad choices. Visit megaphone.fm/adchoices As a child in eastern France, Jacques Pépin learned never to waste a scrap of food. Raised during and after the rationing of WWII, he watched closely as his mother, Jeanette, built a successful career as a restaurateur by the skin of her teeth (and her chickens). Today, Jacques is a beloved celebrity chef. And yet he’s never forgotten what he knows about keeping food, and life delicious, without squandering ingredients or time. Jacques sits down with Host Claudia Hanna to explain how what he calls “miserly” cooking became his philosophy and his superpower. He shares how this approach has served him in the humblest, and the highest, of kitchens, and how you can apply it in yours, too. Plus – over Jacques’ long career, there have been some pretty radical changes in people’s attitudes about food waste. Food Historian Helen Veit joins us to explain why what we eat, and what we throw away, has changed so much in just a few generations. 


Hosted by Claudia Hanna


Episode Guests:

Jacques Pépin is a chef, author, television personality, educator, and artist, and has starred in twelve acclaimed American Public Television cooking series. His dedication to culinary education led to the creation of the Jacques Pépin Foundation in 2016. He is the winner of sixteen James Beard Awards and author of more than thirty books, the most recent of which is Jacques Pépin: Cooking My Way.


Helen Veit specializes in the history of food in the U.S. Her first book, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century was a 2014 James Beard Award finalist. 


Recipes:

Claudia’s Homemade Caesar Dressing

Leftover Hacks

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2416 no From Sauerkraut to Miso: How Fermentation Changed the World https://www.ifthisfoodcouldtalk.com/ In recent years, more and more fermented foods like kimchi, probiotic yogurt and kombucha have hit supermarket shelves in America, along with news of their purported health benefits. But where did fermentation come from, and how did this ancient practice help change the landscape of our world? Today, on If This Food Could Talk, we are taking a deep dive into the art and science of fermentation – a food practice with a universal history. One that is deeply intertwined with the evolution of humanity itself.  We’ll meet New York Times bestselling author and fermentation expert Sandor Katz, and follow his journey from New York City to the hills of Tennessee. Along the way we’ll discover how fermentation has changed the landscape of our world. And we’ll hear why Sandor believes reclaiming these ancient practices may have an important role to play in our collective future. We’ll also speak with James Beard Award winning chef Ann Kim, about the traditional Korean fermentation practice that helps her celebrate her heritage.  Hosted by Claudia Hanna Episode Guests: Sandor Katz, fermentation expert and author of New York Times Bestseller “The Art of Fermentation”  Ann Kim, James Beard Award-winning chef and restaurateur. Owner of Pizzeria Lola, Hello Pizza, Young Joni and Sooki & Mimi Recipes: Authentic Tzatziki  Make your Own Yogurt from Scratch!  Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 05 Oct 2023 07:00:00 -0000 From Sauerkraut to Miso: How Fermentation Changed the World full 1 4 Claudia Hanna Probiotic yogurt, kimchi, and kombucha have hit supermarket shelves, but how did the ancient practice of fermentation change our world? In recent years, more and more fermented foods like kimchi, probiotic yogurt and kombucha have hit supermarket shelves in America, along with news of their purported health benefits. But where did fermentation come from, and how did this ancient practice help change the landscape of our world? Today, on If This Food Could Talk, we are taking a deep dive into the art and science of fermentation – a food practice with a universal history. One that is deeply intertwined with the evolution of humanity itself.  We’ll meet New York Times bestselling author and fermentation expert Sandor Katz, and follow his journey from New York City to the hills of Tennessee. Along the way we’ll discover how fermentation has changed the landscape of our world. And we’ll hear why Sandor believes reclaiming these ancient practices may have an important role to play in our collective future. We’ll also speak with James Beard Award winning chef Ann Kim, about the traditional Korean fermentation practice that helps her celebrate her heritage.  Hosted by Claudia Hanna Episode Guests: Sandor Katz, fermentation expert and author of New York Times Bestseller “The Art of Fermentation”  Ann Kim, James Beard Award-winning chef and restaurateur. Owner of Pizzeria Lola, Hello Pizza, Young Joni and Sooki & Mimi Recipes: Authentic Tzatziki  Make your Own Yogurt from Scratch!  Learn more about your ad choices. Visit megaphone.fm/adchoices In recent years, more and more fermented foods like kimchi, probiotic yogurt and kombucha have hit supermarket shelves in America, along with news of their purported health benefits. But where did fermentation come from, and how did this ancient practice help change the landscape of our world?


Today, on If This Food Could Talk, we are taking a deep dive into the art and science of fermentation – a food practice with a universal history. One that is deeply intertwined with the evolution of humanity itself. 


We’ll meet New York Times bestselling author and fermentation expert Sandor Katz, and follow his journey from New York City to the hills of Tennessee. Along the way we’ll discover how fermentation has changed the landscape of our world. And we’ll hear why Sandor believes reclaiming these ancient practices may have an important role to play in our collective future.


We’ll also speak with James Beard Award winning chef Ann Kim, about the traditional Korean fermentation practice that helps her celebrate her heritage. 


Hosted by Claudia Hanna


Episode Guests:

Sandor Katz, fermentation expert and author of New York Times Bestseller “The Art of Fermentation” 

Ann Kim, James Beard Award-winning chef and restaurateur. Owner of Pizzeria Lola, Hello Pizza, Young Joni and Sooki & Mimi


Recipes:

Authentic Tzatziki 

Make your Own Yogurt from Scratch! 


Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2366 no Swimming in Olive Oil: An Ancient Love Affair https://www.ifthisfoodcouldtalk.com/ In the Mediterranean, olive oil is more than an ingredient. It’s a way of life. For thousands of years, the humble olive has been used for everything under the sun. It’s been made into a cooking oil, a holy offering, a balm, a bite-sized snack, and even sunscreen. Today, we’re taking you to the ancient Greek isle of Crete to explore the early life of one of the oldest living olive trees in the world and to uncover its sacred relationship with the Minoan people. We’ll then follow olive oil’s influence from past to present with a guided tasting from an olive oil sommelier. Plus, we share a few tips on how to choose and store your olive oil, and a roasted olive recipe that will be the star at your next dinner party. Hosted by Claudia Hanna Episode Guests: -Diane Kochilas (Cookbook author, Host of My Greek Table) -Tassos Kyriakides (Olive Oil Sommelier & Associate Professor, Yale School of Public Health) -Anaya Sarpaki (Archaeologist and Olive Oil Preservationist) Recipe: Roasted Black Olives Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 21 Sep 2023 07:00:00 -0000 Swimming in Olive Oil: An Ancient Love Affair full 1 3 Claudia Hanna In the Mediterranean, olive oil is more than an ingredient. It’s a way of life. In the Mediterranean, olive oil is more than an ingredient. It’s a way of life. For thousands of years, the humble olive has been used for everything under the sun. It’s been made into a cooking oil, a holy offering, a balm, a bite-sized snack, and even sunscreen. Today, we’re taking you to the ancient Greek isle of Crete to explore the early life of one of the oldest living olive trees in the world and to uncover its sacred relationship with the Minoan people. We’ll then follow olive oil’s influence from past to present with a guided tasting from an olive oil sommelier. Plus, we share a few tips on how to choose and store your olive oil, and a roasted olive recipe that will be the star at your next dinner party. Hosted by Claudia Hanna Episode Guests: -Diane Kochilas (Cookbook author, Host of My Greek Table) -Tassos Kyriakides (Olive Oil Sommelier & Associate Professor, Yale School of Public Health) -Anaya Sarpaki (Archaeologist and Olive Oil Preservationist) Recipe: Roasted Black Olives Learn more about your ad choices. Visit megaphone.fm/adchoices In the Mediterranean, olive oil is more than an ingredient. It’s a way of life. For thousands of years, the humble olive has been used for everything under the sun. It’s been made into a cooking oil, a holy offering, a balm, a bite-sized snack, and even sunscreen. Today, we’re taking you to the ancient Greek isle of Crete to explore the early life of one of the oldest living olive trees in the world and to uncover its sacred relationship with the Minoan people. We’ll then follow olive oil’s influence from past to present with a guided tasting from an olive oil sommelier. Plus, we share a few tips on how to choose and store your olive oil, and a roasted olive recipe that will be the star at your next dinner party.


Hosted by Claudia Hanna


Episode Guests:

-Diane Kochilas (Cookbook author, Host of My Greek Table)

-Tassos Kyriakides (Olive Oil Sommelier & Associate Professor, Yale School of Public Health)

-Anaya Sarpaki (Archaeologist and Olive Oil Preservationist)


Recipe:

Roasted Black Olives

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]]> 1984 no Pizza's Evolution: From Nasty Cake to America’s Favorite Food https://www.ifthisfoodcouldtalk.com/ Americans can’t seem to get enough pizza. We eat billions of pies every year. So, how did this love affair with pizza begin? Look back with us to the Persian Empire, where young soldiers fill their bellies with flatbread cooked over an open flame. Then travel to 18th century Naples, as pizzaiolos slice thick wedges of pizza on Napoli streets. Plus, meet a modern-day pizzaiolo in the Midwest and learn to bake the perfect pizza crust, with just the right amount of chewiness and crunch. Hosted by Claudia Hanna Guests:  Carol Helstosky, history professor at the University of Denver and author of Pizza: A Global History  Brian DiCintio, founder of DiCintio’s Pizza Cucina in Marlow, Oklahoma  Recipes from this episode: Persian Flatbread Recipe Pizza Dough Recipe Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 07 Sep 2023 07:00:00 -0000 Pizza's Evolution: From Nasty Cake to America’s Favorite Food full 1 2 Claudia Hanna Americans can’t seem to get enough pizza Americans can’t seem to get enough pizza. We eat billions of pies every year. So, how did this love affair with pizza begin? Look back with us to the Persian Empire, where young soldiers fill their bellies with flatbread cooked over an open flame. Then travel to 18th century Naples, as pizzaiolos slice thick wedges of pizza on Napoli streets. Plus, meet a modern-day pizzaiolo in the Midwest and learn to bake the perfect pizza crust, with just the right amount of chewiness and crunch. Hosted by Claudia Hanna Guests:  Carol Helstosky, history professor at the University of Denver and author of Pizza: A Global History  Brian DiCintio, founder of DiCintio’s Pizza Cucina in Marlow, Oklahoma  Recipes from this episode: Persian Flatbread Recipe Pizza Dough Recipe Learn more about your ad choices. Visit megaphone.fm/adchoices Americans can’t seem to get enough pizza. We eat billions of pies every year. So, how did this love affair with pizza begin? Look back with us to the Persian Empire, where young soldiers fill their bellies with flatbread cooked over an open flame. Then travel to 18th century Naples, as pizzaiolos slice thick wedges of pizza on Napoli streets. Plus, meet a modern-day pizzaiolo in the Midwest and learn to bake the perfect pizza crust, with just the right amount of chewiness and crunch.


Hosted by Claudia Hanna


Guests: 

Carol Helstosky, history professor at the University of Denver and author of Pizza: A Global History 

Brian DiCintio, founder of DiCintio’s Pizza Cucina in Marlow, Oklahoma 


Recipes from this episode:

Persian Flatbread Recipe

Pizza Dough Recipe

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]]> 2159 no Frozen in Time: Ice Cream and America’s Past https://www.ifthisfoodcouldtalk.com/ America loves ice cream and we think we know the story of the delicious treat, but join us as we explore the ties of this frozen dessert to surprise and delight us during different eras of our country’s past. We'll venture back in time to the diplomatic dinner parties of the founding fathers, where ice cream took on mesmerizing disguises using molds reminiscent of "Is It Cake." Discover how ice cream's evolution intertwined with the rise of nutrition science, pharmacy innovations, and the temperance movement, transforming soda fountains into sanctuaries for women and children. And don't miss the inspiring story of the U.S. Navy's ice cream barge, a floating morale booster during WWII. As a cherry on top, we'll share a tantalizing rum raisin recipe that bridges the gap between history and your taste buds. Tune in for a scoop of history that'll leave you craving more. Hosted by Claudia Hanna Guests: -Sarah Wassberg Johnson, food historian (https://www.thefoodhistorian.com)  -Samantha Brown, host of Samantha Brown's Places to Love on public television ( https://samantha-brown.com/) Recipes: Homemade Rum Raisin Ice Cream Vegan Rosewater Muhallebi Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 24 Aug 2023 07:00:00 -0000 Frozen in Time: Ice Cream and America’s Past full 1 1 Claudia Hanna Claudia Hanna gives you the scoop on Ice Cream and America's Past, from founding fathers through WWII. America loves ice cream and we think we know the story of the delicious treat, but join us as we explore the ties of this frozen dessert to surprise and delight us during different eras of our country’s past. We'll venture back in time to the diplomatic dinner parties of the founding fathers, where ice cream took on mesmerizing disguises using molds reminiscent of "Is It Cake." Discover how ice cream's evolution intertwined with the rise of nutrition science, pharmacy innovations, and the temperance movement, transforming soda fountains into sanctuaries for women and children. And don't miss the inspiring story of the U.S. Navy's ice cream barge, a floating morale booster during WWII. As a cherry on top, we'll share a tantalizing rum raisin recipe that bridges the gap between history and your taste buds. Tune in for a scoop of history that'll leave you craving more. Hosted by Claudia Hanna Guests: -Sarah Wassberg Johnson, food historian (https://www.thefoodhistorian.com)  -Samantha Brown, host of Samantha Brown's Places to Love on public television ( https://samantha-brown.com/) Recipes: Homemade Rum Raisin Ice Cream Vegan Rosewater Muhallebi Learn more about your ad choices. Visit megaphone.fm/adchoices America loves ice cream and we think we know the story of the delicious treat, but join us as we explore the ties of this frozen dessert to surprise and delight us during different eras of our country’s past. We'll venture back in time to the diplomatic dinner parties of the founding fathers, where ice cream took on mesmerizing disguises using molds reminiscent of "Is It Cake." Discover how ice cream's evolution intertwined with the rise of nutrition science, pharmacy innovations, and the temperance movement, transforming soda fountains into sanctuaries for women and children. And don't miss the inspiring story of the U.S. Navy's ice cream barge, a floating morale booster during WWII. As a cherry on top, we'll share a tantalizing rum raisin recipe that bridges the gap between history and your taste buds. Tune in for a scoop of history that'll leave you craving more.


Hosted by Claudia Hanna


Guests:

-Sarah Wassberg Johnson, food historian (https://www.thefoodhistorian.com) 

-Samantha Brown, host of Samantha Brown's Places to Love on public television ( https://samantha-brown.com/)


Recipes:

Homemade Rum Raisin Ice Cream

Vegan Rosewater Muhallebi


Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2541 no Introducing If This Food Could Talk Everything we eat has a story to tell. What does our food say about who we are, where we come from, and about the way we live? How does it help us connect with neighbors and understand foreign cultures? Aside from being delicious, why do we care so much about food? American Public Television (APT) – the public media home of acclaimed lifestyle series like America’s Test Kitchen and The Best of the Joy of Painting with Bob Ross – has launched APT Podcast Studios with their first original production: If This Food Could Talk, history for everyone who eats. Each episode, Mediterranean lifestyle expert Claudia Hanna takes a look into the world’s pantry and comes back with incredible, savory, and sound-rich stories of how much food means and has meant to all of us, ranging from the million-dollar ice-cream-making barge that was deployed by the US Navy during WWII, to the olive oil used to mummify Egyptian royalty. Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 01 Aug 2023 07:00:00 -0000 Introducing If This Food Could Talk trailer Claudia Hanna History For Everyone Who Eats Everything we eat has a story to tell. What does our food say about who we are, where we come from, and about the way we live? How does it help us connect with neighbors and understand foreign cultures? Aside from being delicious, why do we care so much about food? American Public Television (APT) – the public media home of acclaimed lifestyle series like America’s Test Kitchen and The Best of the Joy of Painting with Bob Ross – has launched APT Podcast Studios with their first original production: If This Food Could Talk, history for everyone who eats. Each episode, Mediterranean lifestyle expert Claudia Hanna takes a look into the world’s pantry and comes back with incredible, savory, and sound-rich stories of how much food means and has meant to all of us, ranging from the million-dollar ice-cream-making barge that was deployed by the US Navy during WWII, to the olive oil used to mummify Egyptian royalty. Learn more about your ad choices. Visit megaphone.fm/adchoices Everything we eat has a story to tell. What does our food say about who we are, where we come from, and about the way we live? How does it help us connect with neighbors and understand foreign cultures? Aside from being delicious, why do we care so much about food? American Public Television (APT) – the public media home of acclaimed lifestyle series like America’s Test Kitchen and The Best of the Joy of Painting with Bob Ross – has launched APT Podcast Studios with their first original production: If This Food Could Talk, history for everyone who eats. Each episode, Mediterranean lifestyle expert Claudia Hanna takes a look into the world’s pantry and comes back with incredible, savory, and sound-rich stories of how much food means and has meant to all of us, ranging from the million-dollar ice-cream-making barge that was deployed by the US Navy during WWII, to the olive oil used to mummify Egyptian royalty.

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