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Delicious Revolution Season Six:

THE MOVEMENT BUILDERS

What does it take to build movements capable of bringing the food systems we dream of into this complicated world? 

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Delicious Revolution Season Five:

MIGRATIONS

July-December 2017

 

DELICIOUS REVOLUTION SEASON FOUR:

CALIFORNIA AT THE HEART OF THE FOOD MOVEMENT

Like many cultural movements, the world’s attention on good, sustainable, local food can trace many of its roots to the fertile and shifting landscape of California, from the gourmet ghetto of Berkeley and the immigrant-driven cuisines of Los Angeles to the rebel farmers that planted the seeds of the organic movement on the Central Coast.  In this season of Delicious Revolution, we’re talking with visionary chefs, gardeners, farmers, organizers, artists and scientists.  These people have shaped the food movement in California.  We talk with a diverse group of California’s rebel food makers about the ways they do things in their farms, kitchens, and communities that reshape the way we think about food. This season is produced with support from Food First and California Humanities.

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Featured
42: Dan Imhoff on how the wild got pulled out of farming, and making agriculture hospitable to wild nature
42: Dan Imhoff on how the wild got pulled out of farming, and making agriculture hospitable to wild nature
41: Aileen Suzara on decolonizing food traditions, and the power of food and food stories to heal
41: Aileen Suzara on decolonizing food traditions, and the power of food and food stories to heal
40: Suzi Grady of Petaluma Bounty on addressing the root causes of hunger while addressing immediate needs
40: Suzi Grady of Petaluma Bounty on addressing the root causes of hunger while addressing immediate needs
39: Albert Straus of Straus Family Creamery on building a sustainable, organic food system and revitalizing rural communities.
39: Albert Straus of Straus Family Creamery on building a sustainable, organic food system and revitalizing rural communities.
38: Annie Somerville of Greens Restaurant on cooking in a Zen monastery, building relationships with farmers, and supporting workers during a housing crisis
38: Annie Somerville of Greens Restaurant on cooking in a Zen monastery, building relationships with farmers, and supporting workers during a housing crisis
37: Nikki Silvestri on carbon farming and the need for economic power in the food movement
37: Nikki Silvestri on carbon farming and the need for economic power in the food movement
36: Amy Franceschini on victory gardens in San Francisco, a Seed Journey to the Middle East, and the importance of not finding a common language
36: Amy Franceschini on victory gardens in San Francisco, a Seed Journey to the Middle East, and the importance of not finding a common language
35: Jezra Thompson on Berkeley’s School Gardens and Kitchens and the unique learning environment they provide
35: Jezra Thompson on Berkeley’s School Gardens and Kitchens and the unique learning environment they provide
34: Kristyn Leach of Namu Farm on finding roots and community through plants, adapting Korean vegetables to California, and figuring out farming without fossil fuels
34: Kristyn Leach of Namu Farm on finding roots and community through plants, adapting Korean vegetables to California, and figuring out farming without fossil fuels
33: Fallen Fruit -Austin Young and David Burns on planting public fruit parks around the world, and fruit as an art medium and subject
33: Fallen Fruit -Austin Young and David Burns on planting public fruit parks around the world, and fruit as an art medium and subject
32: Jim Cochran of Swanton Berry Farm on working with the United Farm Workers and growing organic when everyone says it’s impossible
32: Jim Cochran of Swanton Berry Farm on working with the United Farm Workers and growing organic when everyone says it’s impossible
31: Ron Reed of the Karuk Tribe on re-discovering traditional knowledge, uncomfortable collaborations, and renewing culture with sacred fire
31: Ron Reed of the Karuk Tribe on re-discovering traditional knowledge, uncomfortable collaborations, and renewing culture with sacred fire
DR Special #1: Kathleen, Trainee at the Homeless Garden Project
DR Special #1: Kathleen, Trainee at the Homeless Garden Project
30: Darrie Ganzhorn on the Homeless Garden Project and why an organic farm is a great place for people find the tools they need to build a home in the world
30: Darrie Ganzhorn on the Homeless Garden Project and why an organic farm is a great place for people find the tools they need to build a home in the world

DELICIOUS REVOLUTION SEASON THREE:

UNSEEN STORIES OF FOOD

In this third season of Delicious Revolution, we bring you stories and perspectives from the unseen places in the food system, going behind kitchen doors, under the waves, and to the faraway origins of the flavors we love -- just to name a few.  Chelsea speaks with people who work with food in places we normally cannot see, or don't notice.  It's a season of unseen stories of food. 

July 11 - September 5, 2016

Featured
29: Lexa Walsh on meals that bring people together across difference, creating temporary utopias, and collecting recipes for food end everything
29: Lexa Walsh on meals that bring people together across difference, creating temporary utopias, and collecting recipes for food end everything
28: Jessica Prentice on making a worker-owned and community supported kitchen, and inviting people into their own kitchens with good ingredients
28: Jessica Prentice on making a worker-owned and community supported kitchen, and inviting people into their own kitchens with good ingredients
27: Michaela Leslie-Rule on paying attention to culture in public health and nutrition, the complexity of food choices, and bridging the generational gap in food knowledge.
27: Michaela Leslie-Rule on paying attention to culture in public health and nutrition, the complexity of food choices, and bridging the generational gap in food knowledge.
26: Sita Bhaumik on the People’s Kitchen Collective, decolonizing foods and remedies, and magical ingredients that travel the world
26: Sita Bhaumik on the People’s Kitchen Collective, decolonizing foods and remedies, and magical ingredients that travel the world
25: Anna Lappé on the connections between food systems and climate change, the myth that we need toxic chemicals to feed the world, and the growing influence of the food movement
25: Anna Lappé on the connections between food systems and climate change, the myth that we need toxic chemicals to feed the world, and the growing influence of the food movement
24: Saru Jayaraman on the struggle for pay and working conditions in restaurants, innovative collaborations in labor organizing, and why people who like good food should care about labor politics
24: Saru Jayaraman on the struggle for pay and working conditions in restaurants, innovative collaborations in labor organizing, and why people who like good food should care about labor politics
23: Hillary Sardiñas on the incredible diversity of native pollinators, the threats they face, and how they contribute to our food system
23: Hillary Sardiñas on the incredible diversity of native pollinators, the threats they face, and how they contribute to our food system
22: Simran Sethi on the biodiversity behind the flavors we love, democratizing taste, and how everyone can take back their own experience of food
22: Simran Sethi on the biodiversity behind the flavors we love, democratizing taste, and how everyone can take back their own experience of food
21: Heidi Hermann on the multiple livelihood strategies of a farmer and educator, and harvesting seaweed at the edge of the continent
21: Heidi Hermann on the multiple livelihood strategies of a farmer and educator, and harvesting seaweed at the edge of the continent

DELICIOUS REVOLUTION SEASON TWO

March 7 - May 2, 2016

DELICIOUS REVOLUTION SEASON ONE

November 23, 2015 - february 1, 2016