Tue, 26 October 2021
Take a look at the list of ingredients on the back of almost any ultra-processed packaged food and you are likely to find palm oil or its derivatives as an ingredient. Its presence is just as ubiquitous in cosmetics and personal care products. The consequences of the excessive use of palm oil are far-reaching and impact more than just our health. In this episode, my co-host James Connolly is talking with Jocelyn Zuckerman, author of Planet Palm: How Palm Oil Ended Up in Everything - and Endangered the World. Jocelyn and James dive deep into the history of the palm oil industry and how it came to be in everything, exploring the devastation of natural habitats, corporate corruption, and how many of these practices continue today. Join them in this enlightening conversation as they discuss: -Jocelyn’s connection to Nina Teicholz and her inspiration for the book -The effect of land grabs in Africa in the aftermath of the 2008 economic crisis -How Liberia was founded and the palm oil industry there -The brief summary of Unilever’s violent past from Sunlight Soap to enslaving native populations -How the palm oil trade replaced the slave trade after it was outlawed in 1807 -How growing palm oil trees started as a way to alleviate poverty -The processing oil palm and stats on palm oil usage -Major brands that use a lot of palm oil -The perspective of poachers -The connection between what’s happening in the palm oil industry with other commodity industries -Tragic stories of modern-day slavery in the agriculture industry -The current practice of using prisoners as farmworkers and the effect it has on prison sentences While topics like this can seem overwhelming and discouraging, I encourage my listeners to see the links below for ways you can find out more and take action. Resources: Books & Articles: The Big Fat Surprise: Why Butter, Meat, and Cheese Belong in a Healthy Diet by Nina Teicholz Selections of Jocelyn’s articles in Gourmet Magazine here, here, & here Selections of Jocelyn’s articles in On Earth Magazine here, here, & here Lord Leverhulme's Ghosts: Colonial Exploitation in the Congo by Jules Marchal The World for Sale by Javier Blas & Jack Farchy Merchants of Grain by Dan Morgan The Secret Life of Groceries: The Darkside of the American Supermarket by Benjamin Lorr The Sum of Us: What Racism Costs Everyone and How We Can Prosper Together by Heather McGee The Warmth of Other Suns and Caste by Isabel Wilkerson How Beautiful We Were by Imbolo Mbue Black Boy and The Man Who Lived Underground by Richard Wright Articles on prisoners used as farm labor here and here Websites for Info & Action: National Resources Defence Council
Other Resources: James’s podcast with Benjamin Lorr: Sustainable Dish Episode 127
Connect with [Guest]: Website: Jocelyn Zuckerman Instagram: @jocelynzuck LinkedIn: Jocelyn Zuckerman Twitter: @jocelynzuck *** Episode Credits: Thank you to all who’ve made this show possible. Our hosts are Diana Rodgers, Lauren Manning, and James Connelly. Our producer is Meg Chatham, and our editor is Emily Soape. And of course, we are grateful for our sponsors, Patreon supporters, and listeners. |
Tue, 19 October 2021
In a world where we are increasingly removed from our food, hunting is a way for us to connect with what we are eating. Meet Danielle Prewett, founder of Wild + Whole, Wild Foods contributing editor for MeatEater, and proud hunter. In 2014 Danielle and her husband pledged to only cook meat that they hunt and fish themselves, allowing her the privilege of having a deeper connection with her food. In my conversation with Danielle we discuss: -Danielle’s story of how she got into wild game and her first experience with eating mindfully -The way she eats and the privilege of hunting that may not be accessible to everyone -The inaccurate stereotypes of hunters -The responsibility of killing an animal is on you -How hunters are conservationists -The overpopulation of deer and how hunting is a solution -Danielle’s best hunting experience -How to get started hunting -The misconception of a natural death Resources: Theodore Roosevelt National Park Nature is Metal (@natureismetal) Backcountry Hunters and Anglers Connect with [Guest]: Website: Wild + Whole Instagram: @danielleprewett or @wildandwhole LinkedIn: Danielle Prewett Facebook: @wildandwhole Twitter: @Danielleprewett YouTube: MeatEater *** Episode Credits: Thank you to all who’ve made this show possible. Our hosts are Diana Rodgers, Lauren Manning, and James Connelly. Our producer is Meg Chatham, and our editor is Emily Soape. And of course, we are grateful for our sponsors, Patreon supporters, and listeners. This episode is sponsored by FOND Bone Broth, one of my favorite “better broth” companies. Their broths and elixirs are not only well-sourced, but they are delicious. Visit their website here and enter the code SUSTAINABLEDISH for 20% off your first order. It's also sponsored by Paleovalley, my go-to, grab-and-go source for products that prioritize nutrient density in an industry that prioritizes everything else. Their epic lineup of products includes Organic Supergreens, 100% Grass-Fed Beef Sticks, Grass-Fed Organ Complex, 100% Grass-Fed Bone Broth Protein, and low-sugar snack bars. Visit their website here and enter the code SUSTAINABLEDISH for 15% off your first order. |
Tue, 12 October 2021
In this episode, I welcome back to the show, Will Harris, fourth-generation farmer, and owner of White Oak Pastures. You can listen to our first episode here. In 1995, Will made the bold decision to stop using industrialized farming methods at White Oak Pastures and instead return his operation to the traditional farming techniques used by his forefathers. Today, White Oak Pastures operates as a living ecosystem that is holistically managed and proudly zero-waste - all while employing 155+ people and helping to revitalize the small town of Bluffton, GA. Listen in as Will and I discuss the big plans for our upcoming event October 21-24. We also chat about: The office at White Oak Pastures and the interesting construction of his driveway How Spider Lilies indicate the changing of the seasons -The size and scope of White Oak Pastures -What is raised at White Oak Pastures -The unique lodging at White Oak Pastures -How the end of small and medium-sized farms have changed rural America -How Will’s family is involved in their family-owned farm -Center for Agricultural Resilience (CFAR) Resources: Regenerative Farming and Nutrition workshop October 21-24 Jules Horn - Website & Podcast with Jules Connect with Will: Website: White Oak Pastures Instagram: @whiteoakpastures LinkedIn: Will Harris Facebook: @whiteoakpastures Twitter: @whiteoakpasture YouTube: White Oak Pastures Farms Episode Credits: Thank you to all who’ve made this show possible. Our hosts are Diana Rodgers, Lauren Manning, and James Connelly. Our producer is Meg Chatham, and our editor is Emily Soape. And of course, we are grateful for our sponsors, Patreon supporters, and listeners. This episode is sponsored by FOND Bone Broth, one of my favorite “better broth” companies. Their broths and elixirs are not only well-sourced, but they are delicious. Visit their website here and enter the code SUSTAINABLEDISH for 20% off your first order. |
Tue, 5 October 2021
Meet Jules Horn, a German fashion model, wellness, health, fitness & breath coach, and former vegan. Jules is an encouraging soul, driven to serve and help others discover their best selves. In my conversation with Jules we discuss:
Resources:
Connect with Jules: Website: Oxygen Advantage Website: Primal Health Coach Instagram: @jules_horn Facebook: @juleshorn1190 *** Episode Credits: Thank you to all who’ve made this show possible. Our hosts are Diana Rodgers, Lauren Manning, and James Connelly. Our producer is Meg Chatham, and our editor is Emily Soape. And of course, we are grateful for our sponsors, Patreon supporters, and listeners. This episode is sponsored by FOND Bone Broth, one of my favorite “better broth” companies. Their broths and elixirs are not only well-sourced, but they are delicious. Visit their website here and enter the code SUSTAINABLEDISH for 20% off your first order. |
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