35 min listen
Sara El-Sayed and Christy Spackman on Fermented Foods and Inclusive Governance
FromGastronomica
ratings:
Length:
47 minutes
Released:
Apr 3, 2022
Format:
Podcast episode
Description
What happens to traditions of fermentation when state regulations prohibit their sale and distribution? And can these ferments and their value to people help create more just, inclusive, and equitable food systems? Inspired by their research on the importance of fermentation for marginalized communities in Arizona, food scholars Sara El-Sayed and Christy Spackman sit down with Gastronomica Editorial Collective member Dan Bender to explain what happens in the microbial and cultural world of regulated and unregulated fermentation.Photo courtesy of Nalini Chhetri.Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.Heritage Radio Network is a listener supported nonprofit podcast network. Support Gastronomica by becoming a member!Gastronomica is Powered by Simplecast.
Released:
Apr 3, 2022
Format:
Podcast episode
Titles in the series (45)
Noha Fikry on Rooftop Rearing and Human-Animal Relations: Rooftop cultivation can play an important role in feeding communities, but what is the place of animals in elevated urban gardens? In this episode, Gastronomica Editorial Collective member Lisa Haushofer talks with anthropologist Noha Fikry about the uses of home rooftops for feeding one’s family. Drawing on her ethnographic research in some of Egypt’s biggest cities, Noha explores rooftop rearing as a gendered practice of caregiving -- what she calls “bread-nurturing” -- and shows how it plays an important role in Egypt’s culinary infrastructure. by Gastronomica