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What responsibilities do public institutions have in resisting the corporatization of food? Canadian chef and activist Joshna Maharaj shares the trials, the quirks and the successe...

English food writer Bee Wilson traces the genealogy of kitchen utensils and how they shape our lives-- from vegetable peelers to paleo lithic knives, chopsticks and even the mortar...

Arctic culinary scholar Zona Spray Starks explains the diverse range culinary techniques of the Iñupiat people of Alaska, and how the seasonal food landscape shaped family relatio...

What do famine foods throughout history tell us about the world in which they were eaten? Medieval food and magic scholar Andrea Maraschi makes a mythical and historical foray into...

Many indigenous communities around Turtle Island (North America) are reclaiming relationships to ancestral seeds after hundreds of years of disconnection due to colonial violence. ...

What happens when one people’s traditional food is also an international controlled substance? Turkish architect and food researcher Aylin Öney Tan goes on a deep dive into the ...

World-renowned fermentation revivalist Sandor Ellix Katz embarks upon a philosophical and biological journey into the origins of multicellular life, and how the multi-species activ...

Announcing Season Two of Ox Tales, premiering April 10th, 2019!  Listen here for a teaser of the Tales to come.  For more information, including the lineup and guest information,...

Retired LA Times food writer and food historian Charles Perry explains how the 19th century Los Angeles practice of earth-pit barbecuing whole bulls became a culinary craze for set...

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