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April 11, 2016

SXSW: Tech & The Future of Food

The Secret Ingredient

By: Rebecca McInroy

In this special SXSW edition of The Secret Ingredient, Tom Philpott, Rebecca McInroy and Raj Patel talk about technologies that will shape the future of food. Technologies, as it turns out, that might surprise you, mainly biodiversity, and gender equality.

Listen back to this discussion, recorded live at the Convention Center in Austin, Texas for SXSW 2016.

April 6, 2016

Quinoa: Tanya Kerssen (Ep. 12)

The Secret Ingredient

By: Rebecca McInroy

“While no one would argue that Bolivian farmers shouldn’t get a good price for their crop, these trends cannot be ignored—or left up to global market forces. Perhaps most tragic of all is that this boom (and booms are always followed by a bust) is leading the poorest, most vulnerable farmers to degrade their own environment—i.e. the material basis for their very survival and cultural identity—in the name of short-term food security.” Tanya Kerseen “Quinoa: To Buy or Not to Buy…Is This the Right Question?”

In this edition of TSI, Raj Patel, Tom Philpott and Rebecca McInroy talk qunioa with Tanya Kerssen, author of Grabbing Power: The New Struggles for Land, Food, and Democracy in Northern Honduras.

February 25, 2016

V&B – The Secret Ingredient – The Future of Food

The Secret Ingredient

By: Rebecca McInroy

In this special The Secret Ingredient edition of Views & Brews, KUT’s Rebecca McInroy joins Tom Philpott, food and agriculture writer for Mother Jones Magazine, and Raj Patel from the LBJ school of public affairs, and author of “Stuffed and Starved” and “The Value of Nothing”, to talk about everything from GMOs and Soylent Green, to Video Games and The Family Dinner.

What will it mean to eat food in the future? What will food look and taste like? Will things like fake meat, Soylent, and Quorn, replace the Sunday dinner of rump roast, potatoes, and collard greens? And if they do, would that really be so bad?

February 13, 2016

Golden Rice: Glenn Davis Stone (Ep. 11)

The Secret Ingredient

By: Rebecca McInroy

What is Golden Rice? If you know the answer to that question chances are you have a strong opinion on it. That is because a lot of the rhetoric swirling around Golden Rice is heated, but many times ill informed.

Golden Rice is a technology that was developed in the 1990s to try to make the endosperm of rice contain beta-carotene. It’s been hailed as having nutritional possibilities that could, “save a million kids a year,” according to Time Magazine.

Yet, as Tom Philpott asks in his article for Mother Jones, “If golden rice is such a panacea, why does it flourish only in headlines, far from the farm fields where it’s intended to grow?”

In this edition of The Secret Ingredient we talk with Dr. Glenn Davis Stone. His research on environmental anthropology, political ecology, food studies, and science & technology studies, takes a deep look into the world of GMOs and the science behind them.

About the hosts:

Raj Patel is an award winning food writer, activist and academic. The author of Stuffed and Starved: The Hidden Battle for the World Food System, and his latest, The Value of Nothing, is a New York Times best-seller.

Tom Philpott is an award winning food writer for Mother Jones, who’s ground-breaking work on almonds exposed a myriad of environmental and ethical issues around almond production in California.

Rebecca McInroy is an executive producer and host for KUT Radio in Austin, Texas. She is the co-creator, producer and host of various podcasts and shows including, Views and Brews, Two Guys on Your Head, Liner Notes, The Write Up, and The Secret Ingredient.

In each episode we chose one food to investigate, and talk with the people who’s life’s work has been to understand the complex systems of production, distribution, marketing and impact, these foods have on our lives.

January 23, 2016

Hot Peppers: Gary Nabhan (Ep. 10)

The Secret Ingredient

By: Rebecca McInroy

In this edition of The Secret Ingredient we talk with Gary Nabhan, author of: Chasing Chiles – Hot Spots Along the Pepper Trail; Why Some Like It Hot: Food, Genes and Cultural Diversity; and Cumin, Camels, and Caravans: A Spice Odyssey. Nabhan is an internationally-celebrated nature writer, food and farming activist, and proponent of conserving the links between biodiversity and cultural diversity. He is also the W.K. Kellogg Endowed Chair in Sustainable Food Systems at the University of Arizona Southwest Center, where he works to build a more just, nutritious, sustainable and climate-resilient foodshed spanning the U.S./Mexico border.

About the hosts:

Raj Patel is an award winning food writer, activist and academic. The author of Stuffed and Starved: The Hidden Battle for the World Food System, and his latest, The Value of Nothing, is a New York Times best-seller.

Tom Philpott is an award winning food writer for Mother Jones, who’s ground-breaking work on almonds exposed a myriad of environmental and ethical issues around almond production in California.

Rebecca McInroy is an executive producer and host for KUT Radio in Austin, Texas. She is the co-creator, producer and host of various podcasts and shows including, Views and Brews, Two Guys on Your Head, Liner Notes, The Write Up, and The Secret Ingredient.

In each episode we chose one food to investigate, and talk with the people who’s life’s work has been to understand the complex systems of production, distribution, marketing and impact, these foods have on our lives.

December 25, 2015

Jesus: Fred Bahnson (Ep. 9)

The Secret Ingredient

By: Rebecca McInroy

In this edition of The Secret Ingredient we talk with Fred Bahnson, author of Soil & Sacrament: A Spiritual Memoir of Food and Faith, about his spiritual journey through agriculture and how some faith-based organizations are re-energizing the conversation around hunger and poverty.

About The Hosts:

Raj Patel is an award winning food writer, activist and academic. The author of Stuffed and Starved: The Hidden Battle for the World Food System, and his latest, The Value of Nothing, is a New York Times best-seller.

Tom Philpott is an award winning food writer for Mother Jones, who’s ground-breaking work on almonds exposed a myriad of environmental and ethical issues around almond production in California.

Rebecca McInroy is an executive producer and host for KUT Radio in Austin, Texas. She is the co-creator, producer and host of various podcasts and shows including, Views and Brews, Two Guys on Your Head, Liner Notes, The Write Up, and The Secret Ingredient.

In each episode we chose one food to investigate, and talk with the people who’s life’s work has been to understand the complex systems of production, distribution, marketing and impact, these foods have on our lives.

 

December 17, 2015

Charity: Janet Poppendieck (Ep. 8)

The Secret Ingredient

By: Rebecca McInroy

In this edition of The Secret Ingredient, we talk with Janet Poppendieck, Professor of Sociology at Hunter College, City University of New York and author of Sweet Charity? Emergency Food and the End of Entitlement (Penguin, 1999), about the complexities of food charities, governmental food programs, and the overall condition of our economy, our nations growing poor, and the stark realities of inequality we all need to face.

About The Hosts:

Raj Patel is an award winning food writer, activist and academic. The author of Stuffed and Starved: The Hidden Battle for the World Food System, and his latest, The Value of Nothing, is a New York Times best-seller.

Tom Philpott is an award winning food writer for Mother Jones, who’s ground-breaking work on almonds exposed a myriad of environmental and ethical issues around almond production in California.

Rebecca McInroy is an executive producer and host for KUT Radio in Austin, Texas. She is the co-creator, producer and host of various podcasts and shows including, Views and Brews, Two Guys on Your Head, Liner Notes, The Write Up, and The Secret Ingredient.

In each episode we chose one food to investigate, and talk with the people who’s life’s work has been to understand the complex systems of production, distribution, marketing and impact, these foods have on our lives.

November 26, 2015

Salmon: Valerie Segrest (Ep. 7)

The Secret Ingredient

By: Rebecca McInroy

As we observe Thanksgiving in the U.S. The Secret Ingredient takes a step back with this episode on Salmon with Valerie Segrest. Valerie is a native nutrition educator who specializes in local and traditional foods. As an enrolled member of the Muckleshoot Indian Tribe, she serves her community as the coordinator of the Muckleshoot Food Sovereignty Project.

In 2010, she co-authored the book “Feeding the People, Feeding the Spirit: Revitalizing Northwest Coastal Indian Food Culture”. She received a Bachelor of Science in Nutrition from Bastyr University in 2009 and a Masters Degree in Environment and Community from Antioch University. She was a fellow for the Institute of Agriculture and Trade Policy and was recently the first Native to receive the King County Municipal League’s Public Employee of the Year Award for 2015. Valerie inspires and enlighten others about the importance of a nutrient-dense diet through a simple, common sense approach to eating.

About The Hosts:

Raj Patel is an award winning food writer, activist and academic. The author of Stuffed and Starved: The Hidden Battle for the World Food System, and his latest, The Value of Nothing, is a New York Times best-seller.

Tom Philpott is an award winning food writer for Mother Jones, who’s ground-breaking work on almonds exposed a myriad of environmental and ethical issues around almond production in California.

Rebecca McInroy,is an executive producer and host for KUT Radio in Austin, Texas. She is the co-creator, producer and host of various podcasts and shows including, Views and Brews, Two Guys on Your Head, Liner Notes, The Write Up, and The Secret Ingredient.

In each episode we chose one food to investigate, and talk with the people who’s life’s work has been to understand the complex systems of production, distribution, marketing and impact, these foods have on our lives.

_____

NOTES:

Since we spoke to Valerie The New York Times published an article about USDA’s  approval of genetically engineered salmon for public consumption. This wields huge blow to the salmon conservation efforts of the Muckleshoot tribe and others. As Valerie says it’s, “a direct attack on our cultural identity, our social fabric, our economic lifestyle and our health system.”

We’ll keep you posted on The Secret Ingredient and let you know how you can get involved with conservation efforts.

 

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