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Climate Cuisine — Arts
Climate Cuisine

Climate Cuisine is a podcast that explores how sustainable crops are used in similar climate zones around the world.

In the hands of different cultures, a single ingredient can take on many wondrous forms. Staple crops are seldomly confined to time or place, and thrive where they can— if climatic conditions allow. Climate Cuisine profiles how sustainable, soil-building crops that share the same biome are grown, prepared, and eaten around the world. As the world faces alarming upward shifts in base temperature, climate-centric conversations about crops become increasingly important to the resiliency and survival of our food systems.

Climate Cuisine is part of Whetstone Radio Collective. Whetstone Radio Collective creates storytelling dedicated to food origins and culture, with original content centering the perspectives of global majority populations and diasporas.

You can learn more about this podcast at whetstoneradio.com, on Instagram and Twitter @whetstoneradio, on TikTok @whetstonemedia and subscribe to our Spotify and YouTube channel, Whetstone Media, for more podcast content. You can learn more about all things happening at Whetstone at WhetstoneMedia.com.

Copyright: © 2021

Latest Episodes:

Why the Sweet Potato is Better than the Common Potato Feb 23, 2022

Sweet potato has a larger growing range than the common potato and can thrive from sea level up to nearly 9,800 feet. In the final episode of this season of Climate Cuisine, we’ll talk with a researcher at the International Potato Center in Peru about the incredible root, and a sustainability teacher in Costa Rica who has figured out how to grow everything she and her family consume.
Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

The Persimmon—A Sweet Summer Package For Winter Eating Feb 22, 2022

Hey Climate Cuisine fans! I’d love for you to listen to this episode of Fruit Love Letters about persimmons from fellow Whetstone Radio host Jessamine Star. Fruit Love Letters is a curious audio-epistolary foray into the Anthropocene of fruit interwoven with original poetry. If you’ve loved learning about taro, pigeon pea and bananas, you’ll really enjoy the first season of Fruit Love Letters about apples, mulberry, pawpaw and breadfruit among many others, now streaming here wherever you get your podcasts!

Learn more about Fruit Love Letters here: https://www.whetstonemagazine.com/fruit-love-letters

Malabar Spinach: A Leafy Green that Grows like a Weed Feb 16, 2022

Malabar spinach is a leafy green in the tropics that grows all year round, and its vibrant purple seeds can even be used for hair dye. In this episode, we’ll talk with a Texan woman who dyed her daughter’s hair purple with the seeds, a plant researcher in Washington D.C. describing it is a great alternative food source, and a rooftop gardener in Taipei using it as a spinach substitute.

Topics covered in this episode:

Min 0:07: Meet Stephanie Fredrickson
Min 2:14: Intro to malabar spinach
Min 3:59: Experiments with the berries
Min 6:47: Meet Mamatha Hanumappa
Min 8:09: Why grow malabar spinach?
Min 11:09: Ways to cook malabar spinach
Min 13:04: The health benefits
Min 15:11: Meet Kate Nicholson
Min 17:17: Other similar perennials
Min 18:56: Reevaluating the definition of sustainability

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Meet Bamboo: The Fastest Growing Plant in the World Feb 09, 2022

Bamboo is the fastest growing plant in the world; some varieties can grow up to three feet daily. Considered invasive in some parts of the United States, it is embraced in Latin America and Asia for its use in architecture, fashion and food. In this episode, we’ll chat with Hans Friederich, the former director of the International Bamboo and Rattan Organization; Momoko Nakamura, a food educator and storyteller in Japan; Kevindra Soemantri, a food journalist in Indonesia; and Hui Ting Tsai, a bamboo weaver in Taiwan.

Topics covered in this episode:

Min 0:17: Meet Hans Friedrich
Min 2:27 The enormous potential of bamboo
Min 6:17: Growing bamboo in Europe
Min 7:38: Meet Hui Ting Tsai
Min 7:45: Weaving and eating bamboo in Taiwan
Min 9:30: Meet Momoko Nakamura
Min 10:10: Bamboo used in dining and cooking in Japan
Min 13:25: Diminishing craft
Min 16:01: Meet Kevindra Soemantri
Min 16:24: Ways people use bamboo in Indonesia
Min 19:17: Different perspectives on bamboo

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Hans Friederich (@gozohans), Hui Ting Tsai (@bamboo_says_2020), Momoko Nakamura (@_momoko_nakamura_), Kevindra Soemantri (@kevindrasoemantri)

This Legume Tree Naturally Fertilizes the Soil Feb 02, 2022

One of the staple pulses in Indian cuisine, the pigeon pea is much more than just a tasty ingredient in daal. It doubles as a natural fertilizer and can take nitrogen from the air and fix it into the soil. In this episode, we’ll talk with Aeles, an indigenous chef in Taiwan, about the ways her tribe cooks the pea; Vikram Doctor, a food journalist in India on how it’s used in Indian cuisine; and Koreen Brennan, a permaculture instructor based in Florida, on why it’s such a great plant to have in tropical gardens.

Topics covered in this episode:

Min 0:00: Meet Aeles
Min 2:07: What is pigeon pea?
Min 3:22: How Aeles and the Taromak cook pigeon pea
Min 6:21: Meet Vikram Doctor
Min 6:39: Why split legumes?
Min 8:04: The fundamentality of pigeon pea to Indian cooking
Min 11:51: Legumes as nitrogen fixers
Min 16:17: Increasing substitution of pigeon peas with yellow peas
Min 19:34: How climate change will affect legume consumption
Min 22:14: Meet Koreen Brennan
Min 23:04: How a permaculturist grows pigeon pea

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Aeles, Vikram Doctor (@vikram.doctor), Koreen Brennan

Want to hear the entire episode of Spirit Plate? You can listen to Shiloh Maples here.

This Fruit Can Feed a Whole Family Jan 26, 2022

The breadfruit tree can live up to 100 years and produce more than 2,000 pounds of fruit each season. It’s been a staple in the tropics for generations and can be made into chips, waffles, and porridge. This episode will dive into how it’s eaten in Puerto Rico and Hawai’i. Plus, a bit about its dark history in the slave trade. We’re talking about Mike McLaughlin from the Trees That Feed Foundation, Mike Opgenorth from the National Tropical Botanical Garden in Hawai’i, Juliane Braun, who wrote a paper about breadfruit’s role as an 18th-century superfood, and Von Diaz, a cookbook author and esteemed food writer.

Topics covered in this episode:

Min 0:31: Meet Von Diaz
Min 1:43: What is breadfruit and why is it important in the tropics?
Min 2:56: Meet Mike McLaughlin
Min 5:13: Agroforests
Min 8:04: Challenges of planting breadfruit trees that last
Min 10:47: Meet Mike Opgenorth
Min 11:42: Breadfruit across the Pacific
Min 15:53: Ways to cook breadfruit
Min 17:57: Surprising nutritive qualities
Min 20:35: Meet Juliane Braun
Min 21:06: Breadfruit’s dark past in the Caribbean
Min 24:15: Human adaptability to food

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Mike McLaughlin (@treesthatfeed), Mike Opgenorth (@ntbg), Von Diaz (@cocinacriolla), Juliane Braun

Meet Cilantro's Tropical Cousin: Culantro Jan 19, 2022

Meet culantro—cilantro’s tropical counterpart. It tastes like a more pungent cilantro, and in the right conditions, it grows all year round. This episode touches on how limited our repetoire of herbs are and the possiblities that come when we expand our selection beyond what's just avaliable at the grocery store. We’ll talk to food blogger Reina Gascon-Lopez on how culantro is used in Puerto Rican cuisine and award-winning cookbook author Andrea Nguyen on how she uses it in Vietnamese cooking.

Topics covered in this episode:

Min 0:45: Annual plants and their tropical counterparts
Min 3:19: Meet Reina Gascon-Lopez
Min 4:17: What is culantro?
Min 6:11: How Reina cooks with cilantro
Min 7:42: Culantro in the US
Min 8:46: The downside to culantro
Min 9:45: Meet Andrea Nguyen
Min 11:37: Three sources of cilantro notes in Vietnamese cooking
Min 12:42: How colonization and globalization affect our palates
Min 17:24: Expanding the way you think of herbs

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Reina Gascon-Lopez (@thesofritoproject), Andrea Nguyen (@andreanguyen88)

Why All the Bananas at the Grocery Store Taste the Same Jan 12, 2022

There are more than 1,000 different types of bananas in the world. So why do we only have one type of banana in the grocery store? This episode is an exploration into the rich diversity of bananas and plantains — and why North American grocery stores only sell one type. We talk with biologist Rob Dunn, who wrote a book about this topic, Von Diaz, an esteemed food writer and cookbook author, Meenakshi J., a freelance journalist who wrote an article about sacred bananas, Vidya Balachander, the South Asia editor at Whetstone, and Vanessa Mota, a food blogger behind My Dominican Kitchen, for more.

Topics covered in this episode:

Min 0:43: Meet Von Diaz
Min 1:53: Differences between bananas and plantains
Min 4:29: Meet Rob Dunn
Min 8:03: Story of the Cavendish banana
Min 13:28: Meet Meenakshi J.
Min 14:16: Bananas as divine offerings
Min 15:40: Meet Vanessa Mota
Min 16:55: Dominican mangú
Min 18:30: Meet Vidya Balachander
Min 20:04: Cooking and eating with banana leaves
Min 24:26: Changing the food system

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Rob Dunn, Meenakshi J. (@polkajunction), Von Diaz (@cocinacriolla), Vidya Balachander (@vidya83)

How Cactus is Used for Fashion, Fuel, and Food Jan 05, 2022

Cactus isn't just a pretty backdrop in Western movies. It can be used for food, fashion, and biofuel. In fact, some varieties of cacti use 80% less water than traditional crops. We talk with John Cushman, Adrián López Velarde, and Fadi Kattan and explore how it's a crop of the future, how it's been eaten for generations in Mexico, and how it's also a symbol of resistance in Palestine.

Topics covered in this episode:

Min 0:36: Meet Fadi Kattan
Min 3:39: The symbolic resilience of cactus in Palestine
Min 7:27: How Fadi cooks with prickly pear
Min 11:53: Meet Alan Bergo
Min 12:25: What is a barrel cactus and what can you cook with it?
Min 14:22: Meet John Cushman
Min 17:03: Cactus’ potential as a source for feed and biofuel
Min 20:14: Meet Adrián López Velarde
Min 20:45: Origins and spread of cactus
Min 23:20: Farming cactus sustainably

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Fadi Kattan (@fadi.f.kattan), John Cushman, Alan Bergo (@foragerchef), Adrián López Velarde (@desserto.pelle)

The Heart-Shaped Tuber That Created Humankind Dec 15, 2021

Taro is the basis of many Polynesian creation stories and one of the world's oldest food crops. In fact, it is so important that the Polynesians carried it with them on their boats as they migrated across the Pacific Ocean. Every part of the tuber can be eaten, from the leaves to the tuber, and back in the day a healthy taro patch meant a clean and vibrant waterway. This episode dives into the reason taro is such a staple crop, a bit about all the varieties, and why you cannot eat it raw. We chat with Arthur Wierzchos, chef Lance Seeto, and Ryan Nebeker from FoodPrint for more.

Topics covered in this episode:

Min 1:02: Taro’s role in the creation story of Hawai’i
Min 3:30: Meet Arthur Wierzchos
Min 4:33: Why you should never eat taro raw
Min 9:18: Meet Lance Seeto
Min 11:15: Different ways of cooking the entire taro plant in the Pacific Islands
Min 13:17: Challenges to taro cultivation over time
Min 17:11: Meet Ryan Nebeker
Min 17:48: The importance of FoodPrint
Min 20:55: Ways to cultivate taro
Min 21:28: Why taro can be important in the face of challenges posed by climate change

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Arthur Wierzchos, Lance Seeto (@lanceseeto), Ryan Nebeker (@foodprintorg)

The Tropical Starch Behind Fufu and Boba Dec 08, 2021

Around the world, farmers are increasingly planting cassava rather than other crops to mitigate the effects of drought. Due to cassava’s drought-resistant qualities and ability to survive defoliation, it's an ideal crop for communities impacted by climate change and food insecurity.

In today’s episode of Climate Cuisine, we’re discussing how cassava has been feeding people throughout South America, Africa, and Asia. It is one of the most resilient starches out there and can be processed into bread, couscous, and even boba. We’re speaking with Pierre Thiam and Andrea Castillo to learn more about this incredible crop.

Topics covered in this episode:

Min 1:26: An intro to Climate Cuisine
Min 2:14: What is cassava?
Min 2:44: Meet Tammy Turner
Min 3:59: Figuring out one’s natural ecology
Min 5:53: What happens when you don’t eat in accordance with your climate
Min 9:36: Meet Andrea K. Castillo
Min 11:02: The surprising toxin in cassava
Min 11:39: Steps to make Belizean cassava bread
Min 15:38: Meet Pierre Thiam
Min 17:12: Ways cassava is used in West African cuisine
Min 19:44: How Pierre decolonizes his cuisine
Min 21:54: The ills of monoculture cassava farms
Min 24:45: Increasing interest in African food cultures

Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Guests: Tammy Turner, Pierre Thiam (@chefpierrethiam), Andrea K. Castillo (@andreakcastillo)

Trailer - Climate Cuisine Dec 07, 2021

Check out the trailer for #ClimateCuisine hosted by Taipei-based journalist Clarissa Wei. Launching this Wed, Dec 8!

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