Future of Food Podcast: Kelp is the New Kale

Move over, kale. There’s a new (sea) vegetable in town and it wants to join you on the plate as a healthy food. Sea vegetables are certainly having their moment. As with kale, chefs are driving the train, experimenting with seaweed as more than a garnish. They making cocktails with it, eye-popping salads, and adventurous main dishes, moving it from mere condiment to the center of the dinner plate.

You may have first enccountered seaweed in a store like Erewhon Natural Foods, where it was part of a macrobiotic diet. Now, you very nearly can’t avoid it in Whole Foods, where it appears whole, dried, and raw.

I interviewed seaweed farmers from Maine to California for this episode, number 10 in the series. Seraphina Erhart of Maine Coast Sea Vegetables told me about the challenges of harvesting in the wild. (She also spoke with me about the history of seaweed in the US, a longer conversation that I am including in the book I’m writing about food.) Listen to the podcast at Future of Food.

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Farm Like an Art Form with Valerie Dantoin Podcast Transcript

Listen to the episode at Future of Food.

[00:00:03] Lee: It’s “The Future of Food.” I’m Lee Schneider. Valerie Dantoin is a farmer, educator, and environmentalist. Valerie and her husband, Rick, own and operate a 100 cow organic grazing farm that has been in the Adamski family for more than 100 years. Since 2009, she has helped create and teach more than 25 different courses in the Sustainable Food and Ag Systems associate degree program at Northeast Wisconsin Technical College. She is a co-executive producer of the documentary film, “Searching for Sustainability.” Valerie, welcome to the podcast.

[00:00:39] Valerie: Thanks, Lee. It’s good to be here.

[00:00:41] Lee: First, let’s start at the beginning. What have been your most popular courses?

[00:00:45] Valerie: Well, the popular ones are some of the short hitters. I teach a beekeeping course, I teach in herbs and health course, I teach cheese making and fermentation. And a really great course is an online soils course that I have that’s just particular to people who really wanna understand farm practices, gardening practices, and just …

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How to Save a Billion Dollars in Food Podcast Transcript – Future of Food

How to Save a Billion Dollars Recovering Food – The Future of Food Podcast

Listen to the whole show at Future of Food.  http://futurefood.fm

[00:00:00]

Lee: It’s the “Future of Food,” I’m Lee Schneider. Who would have thought that early one morning at the wholesale produce market in L.A., I would have walked right into a performance of opera?

[Luis singing]

[00:00:18]

Luis: Everyone knows I sing opera here.

[00:00:31]

NARRATION:Luis Yepiz has a talent for music. He’s been in punk bands and has the vocal chops to be an opera performer. But he also has a talent for something else, connecting with people and building communities. He is the wholesale food recovery manager for an organization called Food Forward. He starts early in the morning because that’s when the wholesalers arrive.

[market sounds]

Lee: Now, it’s 4:30 in the morning on the dot. It’s a lot of activity.

[00:01:02]

Luis:Yes, the wholesalers usually start their operation anywhere between midnight and one in the morning.

[00:01:10]

NARRATIONHe discovered this work when he was volunteering at a food bank. One …

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Vertical Farming in Jackson Wyoming Podcast Transcript

Making Jackson Grow In Winter With Nona Yehia – Future of Food Podcast

Listen to the show at http://futurefood.fm

Lee: [00:00:04] It’s The Future of Food. I’m Lee Schneider.

Nona Yehia: [00:00:06] Food and the quality of that food is an answer to so many problems. It can be an answer to some of our global warming issues, to our sustainability issues that might plague us in the future, to preventative health, to wellness, and to bringing communities together.

Lee: [00:00:24] Nona Yehia is an architect, visionary and vertical farmer in Jackson Hole, Wyoming. Together with her co-founder, Penny McBride, she founded Vertical Harvest. This is a farm that has transformed the growing season in Jackson Hole, which is usually just four months long. They took a plot of land downtown and went vertical. Nona, welcome to the podcast.

Nona: [00:00:45] Thanks, Lee. So happy to be here.

Lee: [00:00:48] You got funding for, designed and built a three-story hydroponic farm in downtown Jackson Hole, Wyoming. It’s on a site that is just one tenth of an acre, which …

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How to Save Billions of Dollars Worth of Food – Future of Food Podcast

Americans waste more than $200 billions dollars of food a year. That’s about $1600 per family. But there are people who are trying to help. We meet two of them in this podcast. Luis Yepiz recovers and distributes food rescued from the LA Wholesale Market. Eva Goulbourne is a food sustainability expert who can put the numbers in perspective and give us some real-world suggestions about how to help.

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