Ecosystem Member

Icelandic novelist, poet, playwright, and filmmaker Andri Snær Magnason joins Rick for a wide-ranging conversation about nature, climate change, storytelling, and the responsibility we hold across generations.Andri is the author of On Time and Water and Dreamland, and is featured in the documentary Time and Water. Together, Rick and Andri explore how personal stories, mythology, poetry, and family memory can help make the overwhelming scale of climate change feel immediate and human.They discuss Iceland’s living folklore, Andri’s grandparents’ glacier expeditions, the “handshake of generations,” the death of Ok Glacier, the limits of geoengineering, and why every field, from fashion and law to engineering and food, has a role in building a more livable future.In this episode:Growing up close to nature in Iceland and the United StatesIcelandic folklore and the stories we layer onto landscapesOn Time and Water and the challenge of communicating climate scienceAndri’s grandparents’ glacier journeys and the meaning of generational timeWhy facts need stories, mythology, and personal connectionThe risks of treating climate change as a problem for future generationsGeoengineering, energy dependence, and the urgency of reducing emissionsHow imagination, policy, and innovation can work togetherThe Ok Glacier memorial and what it means to know what needs to be doneChapters00:00 Why climate change needs personal stories03:06 Andri’s relationship with nature07:36 Folklore, poetry, and seeing nature differently12:23 Time and Water, glaciers, and family history19:30 Making climate science personal and meaningful28:53 Geoengineering, sacrifice, and climate action33:40 A generation-wide challenge—and reason for hope39:47 Why destructive systems keep repeating themselves46:18 The “fourth pyramid” and what comes nextLinksAndriMagnason.comTalk from Keele UniversityChat with Bjarke IngelsTime and Water on Disney+

Chef, restaurateur, and author Jp McMahon joins Rick to explore what Irish food really looks like beyond familiar stereotypes. They discuss the West of Ireland’s terroir, wild foods, seaweed, fermentation, seasonality, sustainability, and how history and migration continue to shape Irish cuisine.Jp McMahon is the owner and culinary director of the Michelin-starred Aniar in Galway, founder of Food on the Edge, and author of The Irish Cookbook and A Hundred Irish Foods: An Irish Food Story.Key topicsWhy Irish food is more than potatoes, Guinness, and St. Patrick’s Day stereotypesThe role of shellfish, seaweed, wild birds, and coastal ingredients in Irish cuisineHow the new Nordic movement influenced contemporary Irish cookingFermentation as preservation, necessity, and culinary creativityHow seasonality shapes Aniar’s menusThe influence of migration, colonial history, and outside ingredients on Irish foodWhy spice belongs in the broader story of Irish cookingFulacht Fiadh, early farming communities, and Ireland’s historical terroirSeaweed as an underused national food resourceThe risks of overharvesting wild ingredientsSeaweed farming and local food systemsMichelin Green Stars and sustainability in fine diningThe future of sustainability after the return to luxury ingredientsWhy August and autumn are among the best seasons for Irish cookingChapters00:00 – Introducing Jp McMahon and Aniar00:46 – Growing up close to nature02:23 – Irish food beyond the stereotypes03:53 – Wild fish, seaweed, shellfish, and birds05:58 – The influence of the new Nordic movement07:28 – History, archaeology, and culinary interpretation08:24 – Fermentation in historic Irish food culture10:31 – Fermentation for preservation and flavor12:55 – Why seasonal cooking changes the menu14:47 – Necessity, colonial history, and Irish food16:42 – Spices, saffron, and outside influences20:00 – What defines the West of Ireland’s terroir?21:45 – Fulacht Fiadh and Ireland’s first foods23:39 – Seaweed as a national resource25:36 – Cooking with fresh and dried seaweed27:40 – Who drives sustainable food trends?28:28 – Seaweed farming and responsible harvesting32:35 – Michelin Green Stars and sustainability35:25 – The return of luxury ingredients38:38 – How restaurant ideas become daily practice40:17 – August, autumn, fruit, mushrooms, and game42:42 – Irish cooking as humble and dynamicLinks- Aniar - Kombu- Cava Bodega- The Irish Cookbook- An Irish Food Story

In Search of the Perfect Peach with Franco FubiniFranco Fubini, founder and CEO of Natoora and author of In Search of the Perfect Peach, joins Rick to explore how food, flavor, and seasonality connect us back to nature. The conversation covers how a single jarring peach-in-December moment helped spark Natoora’s mission, and why fixing the food system starts with rebuilding our taste for real flavor.Key topicsIn this episode, Franco Fubini explains why leaving finance for food gave him a much closer relationship with nature, even while living and working in a city.- He describes Natoora’s day-to-day balance between field sourcing and business operations, with about 20 to 30 percent of his time spent meeting producers.- Franco breaks down the “where are the peaches?” moment in New York in 1999 as a symbol of our disconnect from seasonality and from what our bodies should want at different times of year.- He connects flavor and nutrition through the idea of nutritional intelligence, arguing that flavor is nature’s signal for what the body needs.- He discusses how ultra-processing and added flavorings have made it harder for consumers to distinguish real flavor from manufactured flavor.- Rick and Franco compare chef-driven influence with consumer education, and Franco explains how Natoora uses restaurants, retail shops, and learning-focused storytelling together.- He says chefs are essential not only for volume and supply-chain development, but also for demystifying ingredients like puntarelle and artichokes.- Franco argues that consumers should pay more attention to growers and farmers, since understanding their work helps revalue food and shift spending toward better ingredients.- He shares his “white whale” ingredients, especially apricots and potatoes, and why the most surprising flavors often come from humble foods.- He explains why climate change is already making consistent sourcing harder, and why the future of agriculture has to be place-specific rather than guided by one universal label.- He closes by framing healthy soil as the foundation for complexity, nutrition, and flavor, with microbes, bacteria, and fungal networks all playing a role.Chapters00:00 - Franco Fubini introduced as Natoora founder and author of In Search of the Perfect Peach01:09 - Why working in food deepened his connection to nature03:59 - How much time he spends sourcing versus running the business04:39 - The peach-in-December story and why it matters08:46 - Why a seasonal fruit craving signals a disconnect from nature10:11 - Natoora’s mission to bring seasonality and nature back into daily eating12:23 - Why flavor and nutrients are linked13:40 - Nutritional intelligence and the body’s relationship to flavor15:41 - How the food system stripped flavor from raw ingredients18:18 - Why Natoora works through both chefs and retail consumers19:57 - How restaurants create demand and build supply chains23:54 - Using chef influence to educate and demystify ingredients26:45 - Why simple home cooking makes great ingredients even more important28:54 - The power of tasting a truly great tomato30:29 - Why growers can be the real stars of the food system34:23 - Franco on using farmer stories to raise the value of agricultural work35:50 - White whale ingredients: apricots and potatoes38:50 - How climate change is affecting sourcing consistency40:29 - Flavor loss versus crop disappearance41:30 - Where to spend more and where there is more room for compromise43:21 - Why farming practices have to be adapted to place and crop46:40 - Soil health as the foundation of a healthier food system48:21 - How healthy soil creates complexity, nutrition, and flavorNotable quotes“Why does her body at that point desire a peach?”“Flavor is nature’s instinctive way of telling the body that this is something that you should be eating.”“Healthy soil means a soil that has a lot of active life in it.”

Quintosapore: Biomimic Farming, Complexity, and Building Resilience in ItalyRick speaks with Nicola and Alessandro Giuggioli of Quintosapore in Italy about how they went from sustainability and cinema careers to building a farm shaped by observation, experimentation, and nature itself. They explain their Biomimic Farming approach, why they treat the woodland as their model, and how complexity has made both their land and business more resilient.Guests: Nicola Giuggioli and Alessandro Giuggioli of QuintosaporeKey topicsNicola’s background in sustainability consulting and Alessandro’s career in acting, producing, writing, and directingHow their childhood connection with nature in Umbria shaped their approach to farmingWhy starting with an abandoned property during COVID gave them freedom to experimentWhat Biomimic Farming means and why the woodland is their primary teacherHow trial, error, and major mistakes shaped their learningTheir water-resilience system using organic matter, living ground cover, biochar, rain harvesting, shade trees, and recycled paper mulchHow they saved approximately 65% of their water in two yearsWhy they use a practical toolbox of techniques rather than a fixed certificationHow biodiversity became an asset, with approximately 1,650 species and varietiesWhat the 2023 heat wave and drought taught them about complex ecosystemsHow the farm developed multiple revenue streams through fresh produce, transformed foods, hospitality, tours, and eventsChapters00:00 — Introducing Quintosapore and the farm’s unlikely origin story00:42 — Nicola’s sustainability background and early lessons from Umbria04:02 — Alessandro’s cinema career and the decision to start farming07:01 — Why starting from an abandoned plot created room to experiment10:25 — What Biomimic Farming means and why the woodland is the model11:29 — From one-problem-one-solution farming to systems thinking12:19 — The water-saving toolkit14:27 — How their approach differs from other farming movements16:51 — Why complex systems are more resilient than simple ones18:03 — Replacing certification with a practical toolbox19:31 — Why agriculture is slow to change21:16 — Does this approach take more work?22:26 — Why crop diversity reduces climate risk25:20 — Building a seed collection with 1,650 varieties27:41 — The 2023 heat wave and a 70% crop loss29:18 — Letting ecological balance return30:37 — Interbeing and the role of love in growing plants33:58 — Measuring success without becoming trapped by metrics38:52 — Three revenue streams: food, transformation, and hospitality40:16 — Turning abandoned interlines into productive zones44:18 — Italian food culture and direct-to-consumer trust47:01 — Why sustainability becomes mainstream when it becomes cheaper50:19 — Two lessons: observe nature and diversify revenue51:51 — Building a greenhouse restaurant and expanding the guest experienceNotable quotes“The only book that we read when we want to learn how to grow things is Nature.”“Complexity is your friend.”“We don’t want to save the planet. The planet is already safe. We need to save ourselves.”

In this engaging interview, Neville Wakefield, a renowned curator and artistic director, shares insights on how art interacts with nature, the importance of immersive site-specific projects like Desert X, and the future of art in space and remote environments. Discover how curators and artists collaborate with landscapes to create dynamic, living artworks that challenge traditional gallery spaces.KeywordsNeville Wakefield, Desert X, site-specific art, art in nature, immersive art, public art, art in space, environmental art, contemporary art, art curatorial insightsKey Topics ​The role of immersion in site-specific art​How landscapes influence artistic creation​The benefits of outdoor and environmental art​Challenges and opportunities of art in remote environmentsKey Quotes​"Nature's always more than just a backdrop"​"Landscape becomes a studio for the artist"​"Artists bridge art, science, and technology"Chapters00:00 Introduction to Neville Wakefield and Desert X04:33 Nature's Influence on Art and Curation06:19 The Immersive Process of Curation09:10 Understanding the Landscape and Its History12:36 Breaking Down Institutional Barriers16:15 Cultural Differences in Art Presentation17:55 Collaboration with Nature in Art20:41 Embracing Change and Control in Curation22:53 The Urgency of Temporary Art Installations24:01 Social Media's Impact on Art Engagement25:39 Environmental Sensitivity in Art Placement26:04 Contrasting Environments: Desert vs. Alps27:57 Future Projects and Aspirations31:14 The Role of Artists in Shaping the FutureLinksDesert X Neville Wakefield's website Neville Wakefield’s Instagram

In this episode, Pablo Usobiaga, co-founder of Arca Tierra and Baldio in Mexico City, shares insights on the importance of Chinampas, sustainable food systems, and the role of chefs and consumers in ecological responsibility. Discover how ancient practices can shape the future of food and environmental resilience.KeywordsChinampas, sustainable farming, regenerative agriculture, Mexico City, local food, zero waste, culinary innovation, ecological impact, food system, cultural heritageKey TopicsChinampas as an efficient food production systemThe history and decline of Chinampas in Mexico CityThe importance of diversity and complexity in agricultureThe role of chefs in promoting local, sustainable ingredientsThe concept that the future is rooted in ancestral practicesTakeawaysChinampas are one of the most efficient food production systems known and still exist today.Humans can have a positive impact on ecosystems, as demonstrated by Chinampas.The future is rooted in ancestral knowledge and practices.Food connects us and is a powerful tool for impact and cultural identity.Regenerative practices and diversity make food systems resilient.Quotes"Humans are part of nature, not separate from it.""Food is the universal connector among people.""Chefs and nature speak a different language."Chapters00:00 Introduction02:37 Connection with Nature04:59 The Importance of Food in Society07:32 Chinampas: A Historical Perspective10:31 Chinampas vs. Modern Agriculture13:03 The Decline of Chinampas15:46 The Role of Chefs and Restaurants18:42 Consumer Influence on Food Choices21:22 Valdio's Unique Approach to Dining23:51 Restaurant Menu and Culinary Philosophy26:36 Success and Fulfillment in HospitalityLinksArca Tierra Baldio Pablo Usobiaga on Instagram

SummaryIn this episode, chef Rob Rubba shares his journey towards creating a sustainable restaurant, Oyster Oyster, emphasizing the importance of seasonality, local sourcing, and innovative waste reduction practices. Discover how his overzealous approach to sustainability is shaping the future of responsible dining.Keywordssustainable restaurant, seasonality, local sourcing, waste reduction, oyster oyster, Rob Rubba, eco-friendly dining, regenerative food systems, Michelin Green StarKey TopicsRob Rubba's relationship with nature and childhood influencesThe origin and mission of Oyster OysterOverzealous sustainability practices in fine diningThe role of oysters in environmental regenerationThe importance of seasonality and local sourcingStaff training and educating diners about sustainabilityChallenges and successes in building a sustainable restaurantThe impact of COVID-19 on sustainable restaurant practicesChapters00:00 Intro03:13 Connecting with Nature: A Chef's Perspective04:39 The Birth of Oyster Oyster: A Sustainable Vision06:01 Oysters and Environmental Responsibility08:26 The Role of Restaurants in Sustainable Eating09:55 Misperceptions of Environmentally Responsible Eating11:13 Celebrating Seasonal Ingredients12:51 Influences and Inspirations in Sustainable Cooking13:56 Facing Skepticism: The Journey of a Sustainable Chef15:37 Creativity in Sustainability: The Art of Cooking15:45 On Sticking To Your Convictions22:41 Educating Eaters: The Role of Staff Knowledge24:42 Intentionality in Sustainable Practices25:14 Challenges in Sustainable Restaurant Operations27:42 Evolving the Menu: Keeping it Fresh and Relevant30:27 Navigating Trends: The Meat Debate in Sustainability32:08 Quickfire Questions: A Chef's FavoritesKey LinksRob Rubba's Oyster Oyster Oyster Oyster on InstagramSILO London by Douglas McMaster One Straw Revolution by Masanobu Fukuoka

SummaryIn this episode of the Ecosystem Member podcast, chef Ben Shewry discusses his journey from rural New Zealand to running Attica in Melbourne. He reflects on his deep connection with nature, the importance of indigenous ingredients, and the role of terroir in cooking. Shewry emphasizes the need for ethical sourcing and the moral obligations chefs have towards their ingredients and the environment. He also shares insights on creativity in the culinary arts and the influence of his parents on his values, as well as the importance of instilling a love for nature in the next generation.Key TakeawaysBen's childhood in rural New Zealand shaped his connection to nature.Indigenous ingredients are vital for telling a country's true story.Terroir significantly affects the flavor of ingredients like potatoes.Chefs have a moral obligation to honor the ingredients they use.Quality sourcing is essential for culinary success.Creativity in cooking should not overshadow the integrity of ingredients.Ben's mother instilled strong ethical values in him.Children can teach adults about the joy of nature.Culinary leadership involves lifting others up and being empathetic.Nature connection is crucial for the next generation's future.Chapters00:00 Connection to Nature: A Chef's Journey00:30 Introduction05:50 Influence of Growing Up on a Farm on His Cooking Philosophy08:48 Indigenous Ingredients and Cultural Heritage12:16 Terroir of a Potato15:55 Balancing Creativity and Ingredient Integrity20:16 The Onion is Invisible23:07 Sustainability and Market Demand in Culinary Arts26:39 Ethical Leadership and Personal Values30:40 Creativity Beyond the Kitchen: A Personal Reflection38:01 Imparting Values to the Next Generation43:21 ESM BS Exit Audio.mp4LinksAttica Website Attica on Instagram Ben Shewry on InstagramKobe and the Sea 'Uses for Obsession' on Bookshop.org KeywordsBen Shewry, Attica, indigenous ingredients, culinary ethics, nature, terroir, creativity, cooking philosophy, sustainable food, Australian cuisinePhoto Credit: Hangi Image in Video Podcast from Wikipedia By Einalem - https://www.flickr.com/photos/einalem/2123097939/, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php505

SummaryIn this episode of the Ecosystem Member Podcast, Rick Evans interviews Paula Camiña Eiras, a designer specializing in material innovation and biodesign. They discuss Paula's relationship with nature, the principles of biodesign, and the importance of regenerative thinking in design. Paola shares insights from her project Co-Obradoiro Galego, which connects the fishing industry with basket weavers in Galicia, and explores the integration of waste materials into new products. The conversation highlights the balance between listening to communities and innovating, the challenges of using byproducts, and the significance of crafting compelling narratives around sustainable products. Paula also reflects on her role as a lecturer and the excitement of the next generation of designers in the field of biodesign.Key Takeaways- Paola's relationship with nature influences her design work.- Bioddesign integrates biological principles into design methodology.- Regenerative design aims to restore ecosystems through design.- Collaboration with local communities enhances design projects.- Using waste materials can create valuable resources.- Listening to materials and communities is key to innovation.- Crafting compelling narratives helps promote sustainable products.- Education plays a crucial role in the future of biodesign.- Balancing tradition and innovation is essential in design.- Sustainability requires a multidisciplinary approach. Keywordsbiodesign, material innovation, regenerative thinking, sustainability, design process, community collaboration, product development, lifestyle brands, environmental impact, educationChapters00:00 Connecting with Nature: A Designer's Journey07:11 Understanding Bio Design and Material Innovation07:49 Regenerative Thinking in Design09:14 The Co-Obradoiro Galego Project: Crafting with Community13:19 Integrating Waste: The Art of Basket Weaving16:01 Balancing Listening and Creation in Design17:05 The Dulcie Room Diffuser18:02 Innovative Products: The Room Diffuser Case Study21:57 Crafting Compelling Narratives for Sustainable Products24:01 The Future of Biodesign: Educating the Next Generation26:01 Inspiration in Bio Design: Recent DiscoveriesLinks- Co-Obradoiro Galego Short Documentary- Paula's Instagram- Dulcie Room Diffuser Project- Fernando Laposse

Rethinking Beauty: Transforming Landscape Design with Ecological WisdomIn this episode, landscape architects Kasey Toomey and Hannah Pae of TERREMOTO challenge traditional notions of garden design, emphasizing a living, evolving ecosystem that integrates native species, wildlife, and community. They share their approach to designing with humility, patience, and respect for the land, advocating for spaces that foster deep connections between humans and nature.Key TopicsGardens as storytelling and memory-making moments that connect past and futureThe importance of listening and observing before acting in landscape designThinking of the land and non-human species as true clientsEmbracing seasonality, metamorphosis, and ecological relationships in designUsing indigenous and local materials to support native ecosystemsThe concept of "no final drawing" — gardens as ongoing, process-driven projectsDesigning public spaces that incorporate habitat and promote ecological successBuilding resilience to climate change and ecological disasters, like wildfiresChallenging client expectations and shifting aesthetics towards ecological intelligenceThe role of patience, humility, and adaptability in sustainable landscape practicesChapters00:00 - Gardens as moments for storytelling and connection02:09 - Supporting artists and literature highlighting our relationship with nature03:31 - Introduction to TERREMOTO and their ecological landscape approach04:46 - The non-separateness of humans and nature in design philosophy07:12 - Approaching projects with patience and listening to existing ecosystems09:48 - Working with native plants and understanding ecological imbalances11:52 - Wildlife observation logs and seasonality in native species15:05 - Rethinking beauty and the aesthetic of gardens through ecological relationships17:03 - The significance of avoiding final renderings in garden design18:20 - Designing public spaces that serve both humans and wildlife harmoniously19:38 - The ecological success indicator: seeing predators like hawks in the space21:17 - Eco-friendly water management and creating habitat with water features22:22 - Communicating the value of living, process-driven landscapes to clients23:50 - Initiating conversations around native species and ecological context26:40 - Integrating wildlife presence (like herons) into landscape design27:47 - Building gardens 'not for this civilization, but for the next'29:00 - Balancing client desires with ecological integrity and material choices30:20 - The ongoing relationship with projects and monitoring ecological health31:34 - Planning for resilience amid wildfires and climate disasters34:45 - Selecting non-toxic, locally sourced materials for ecological safety36:17 - Building systems that adapt and respond to climate change and disasters37:11 - Favorite projects and the importance of gardens as ever-evolving processes40:49 - The LA office garden as a living experiment and continuous learning space42:49 - Final thoughts on embracing process, humility, and interconnectedness in landscape architectureResources & LinksTERREMOTO⁠ - Landscape architecture firm based in LA & SF⁠David Benjamin Sherry - Sunrise on Mesquite Flat Dunes⁠ - Artist supporting new perspectives on nature⁠Terry Tempest Williams - The Glorians⁠ - Upcoming book exploring natural presences⁠Get Birding Podcast with Sean Bean⁠ - Birding insights from the Game of Thrones actor