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Climate Cuisine Profile

Climate Cuisine

English, Cookery, Food, Drink, 1 season, 12 episodes, 4 hours, 50 minutes
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.
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The Persimmon—A Sweet Summer Package For Winter Eating

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:
2/22/202234 minutes, 47 seconds
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How Cactus is Used for Fashion, Fuel, and Food

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.Climate Cuisine is part of Whetstone Radio Collective. Learn more about Climate Cuisine here.Find show notes here.
1/5/202227 minutes, 4 seconds
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Trailer - Climate Cuisine

Check out the trailer for #ClimateCuisine hosted by Taipei-based journalist Clarissa Wei. Launching this Wed, Dec 8!
12/8/20211 minute