Food Talk with Dani Nierenberg (by Food Tank)

Latest Episodes:

94. Hungry Explores Rene Redzepi's Intoxicating Delight for Innovative Flavors Feb 21, 2020

Show notes

Jeff Gordinier talks about his experience following Rene Redzepi, chef of Noma, in his new book Hungry: exploring culinary innovation, personal growth, and more.

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93. Young People Are the Future of Innovative Agriculture, Says Musk Feb 19, 2020

Show notes

Kimbal Musk tells Gabriella Gershenson of the Wall Street Journal about creating opportunities for young people in farming—and disrupting current agricultural practices—with indoor farming.

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92. Regeneratively Grown and Biodiverse Ingredients Should Be For Everyone, Says Erik Oberholtzer Feb 14, 2020

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Tender Greens co-founder and CEO Erik Oberholtzer wants chefs to feel guided by regenerative farmers—and source locally and regionally unique ingredients for their kitchens.

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91. Sustainable Wine Starts Irrigation Free At Dry Farm Wines Feb 12, 2020

Show notes

Todd White wants consumers to know exactly what is in their next bottle of wine—and how Dry Farm Wines is curating wines unlike the industry standard.

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90. Food News Is Changing and Inspiring Action Feb 07, 2020

Show notes

Lucy Biggers of NowThis News and Amelia Nierenberg of the New York Times join Dani to talk about the challenges of food news—making connections from the food on readers' plates to farmers, politics, climate, and more.

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89. Creating Sustainable Cold-Brew Brings Tech to Coffee-Producing Communities Feb 05, 2020

Show notes

Amelia Nierenberg of the New York Times hosts Matt Swenson, Director of Coffee at Chameleon Cold-Brew, to talk about the tech, standards, and youth that are creating an exciting future for sustainable coffee.

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88. "From Scratch" Wants to Show Everyone The Faces Behind Their Food Feb 03, 2020

Show notes

David Moscow talks about his adventures sourcing ingredients in his new show "From Scratch"—from slaughtering cows to spear-hunting an octopus.

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87. Snacking for Well-Being with Mondelēz's Chris McGrath Jan 22, 2020

Show notes

A new definition of well-being is changing the way Mondelēz approaches snacking, with more humility about their portion sizes, ethical sourcing, and mindfulness says Chris McGrath.

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86. The Wisdom of Indigenous Foodways Jan 20, 2020

Show notes

Kathleen Merrigan, Executive Director of the Swette Center for Sustainable Food Systems at Arizona State University, talks about ASU and Food Tank's Summit on the wisdom of indigenous food ways. She highlights the importance of going forward by going back and learning from traditional practices to combat climate change and improve inclusiveness in the food system.

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85. We Need More Biodiversity in Our Food System Jan 17, 2020