Sami Tamimi on the Delicious Complexity of Palestinian Food
On this episode, we hear from chef and writer Sami Tamimi, Yotam Ottolenghi’s partner and author of the new cookbook Falastin that brings yo...
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Bite
Bite is a podcast for people who think hard about their food. Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing gue...
Episodes
20 of 121 episodes
Elderberries Don’t Boost Your Immune System, and Other Coronavirus Myths Debunked
Our inboxes have been filled to the brim with advice from people peddling vitamins, herbs, and diets—all claiming that the product that they...
Why We Need Black-Owned Food Media
“When we don’t own our media, we will not own our messages,” says Stephen Satterfield, the founder of the food culture magazine Whetstone, a...
Chef Dominique Crenn on Eating as Activism—and the Secret to Phenomenal Sandwiches
Dominique Crenn famously nabbed her first cooking job, at the legendary San Francisco restaurant Stars, without ever having gone to culinary...
Swollen Hands, Rampant Contagion, No Sick Days: Processing Chicken During a Pandemic
Meatpacking plants across the United States have become coronavirus hotspots—and workers at chicken plants are particularly vulnerable. Cait...
White People Own 98 Percent of Rural Land. Young Farmers Are Asking for It Back.
Black families own just one percent of the country’s arable land. But that’s despite the fact US agriculture has deep roots in African tradi...
A Science-Loving Chef's Guide to Eating Safely Right Now
Whether you’re in lockdown or beginning to ease your way back into public life—you still need to eat every day. And the questions are still...
How Does Your Pandemic Garden Grow?
Quarantine has prompted a burst of gardening activity around the country; some people have even likened it to the 1940s Victory Garden movem...
Should Restaurants Be Saved?
Restaurants run on social contact and razor-thin profit margins. So COVID-19 stopped them cold, and brought them to the brink of financial r...
Recipe for Escape
Whether you are working mandatory overtime shifts, feeling stuck inside a third-floor apartment, or full-time parenting on top of working at...
The Food Workers Who Brave Coronavirus to Feed Us
Supermarket cashiers, meal delivery folks, fast-food cooks, and farmworkers—all help keep society together. While that’s always been true, t...
Your Best Dinner Option Is Hiding in Your Pantry
Get ready to master your pantry, no matter what you've stockpiled. Tamar Adler, author of the book An Everlasting Meal , has tons of tips fo...
Many Restaurants May Never Re-Open After Coronavirus
Today we bring you a bonus episode from our sister show, The Mother Jones Podcast. The coronavirus pandemic is devastating the hospitality i...
103 – The Golden Arches’ Long Shadow on Black America
“Getting people to trust fast-food is a process,” says Marcia Chatelain, author of the new book Franchise: The Golden Arches in Black Americ...
102 – You've Never Met Anyone Like This Bee Hunter
The new documentary Honeyland is getting rave reviews. Set in North Macedonia, it seems at first to be about the process of hunting for wild...
101 – Michael Pollan on the Iowa Farmers Who Will Sway the Election
There's a new power broker in national politics, but it's not a politician. Art Cullen, editor of the tiny Iowa newspaper the Storm Lake Tim...
100 – Who Are the Millennial Farmers?
Bite ’s special 100th episode is all about young farmers. You’ll hear from all kinds of folks—from a fourth generation Japanese American fru...
Chicken, Waffles, and Smashing the Patriarchy
Chef Tanya Holland is the owner of Brown Sugar Kitchen, a soul food restaurant in Oakland. She has written cookbooks, appeared on Top Chef ,...
The Bizarre Fad Diet Taking the Far Right by Storm
Lately, Jordan Peterson, the Canadian psychologist known for his arch-conservative politics and views on masculinity, has been talking up th...
99 – This Lab Makes Real Meat—But Not From Animals. Will You Eat It?
On the last episode of Eating in Climate Chaos, we explore the brave new world of lab-grown meat. First, we visit a startup called Finless F...