UnChefed

Vikram Baliga knows his plants. He is driven by a passion to understand them and to share that knowledge. We thought it would be a good idea to ask him about his motivations as well as his feelings on the current state of agriculture in the US. Along the way, we learn a bit about where he comes from, and what he likes to eat.Central themes in this episode revolve around water, farmer’s markets, agriculture and family.Reach out to/Follow Vikram:Twitter: @Planthropology_Instagram: @PlanthropologypodFacebook: @PlanthropologyTikTok: @ThePlantProfLinkTreeEpisode Recipe:Egg and Mushroom Curry

We continue to explore the lives of our friends in hopes of better understanding our own relationship with food.In this episode, Chef and Host of the podcasts "The Cultworthy" and "The Cultworthy: Classic" Antonio Palacios talks about his past growing up in a multi-ethnic circus community, and the joys he finds through both sharing new foods with his young daughter and being responsive to the needs of his autistic son.Central themes in this episode revolve around family, community, technology, what we may be missing in life, and what we actually have.Reach out to/Follow Antonio:Twitter: @thecultworthyInstagram: @the_cultworthy_podcastFacebook: The Cultworthy PodcastLinkTreeEpisode Recipe:Hungarian Goulash

Wendy's is arguably the most influential fast food franchise out there. While McDonald's and Burger King were selling frozen patties on their limited menus, Wendy's was selling "fresh, never frozen" beef on a menu loaded with chili, baked potatoes, and salads. These days, in the year of our lord 2022, fast food burger menus from the twin titans at the top look WAY more like a Wendy's menus from the 80s than the other way around.Join us as we ask "what's up with that" and explore the impact the success of Wendy's marketing campaigns has had on rewiring the public perception of fresh. Modern desire for freshness has massively influenced a bit of infrastructure we rely a great deal on...something few people even know exists.Reach out to/follow UnChefed:Twitter: @unchefedInstagram: @unchefedshowLinkTree: https://linktr.ee/unchefedResearch for the Show:Food Research International- The Food Cold-Chain and Climate ChangeAdBrands.net- Wendy's Company Advertising and Marketing AssignmentsWide Open Eats- The Story Behind the Famous "Where's the Beef?" CommercialJanyxa Avalos on Medium- Fresh Never Frozen Beef?The Conversation- Climate Change is Putting Food Safety at Risk More Often

I know, we collaborate with them a lot...but we love F**k My Work Life, so we aren't complaining.In this episode, we get in touch with how the pandemic has us a little frazzled. Maybe we stopped cooking for ourselves, maybe we fell a little out of love with the thought of cooking for ourselves. We attack these feelings directly with our friend Kay by digging deep and pulling out the memory of a perfect dish, and thinking a bit on what made it so special.Reach out to/follow F**k My Work Life:Twitter: @fmwlpodInstagram: @fmwlpodLinkTree: https://linktr.ee/fmwlpodEpisode Recipe:Vegan Shakshouka

Nick Haskins joins us from Nikoli's Kitchen to continue the conversation of who we are and how what we eat changes us.We discuss mental health, the calming affects of cooking, and why we love our grandmother's in this episode. We also discuss mental anguish, and we encourage you to seek help if you feel like you need it.Please check out Nikoli's Kitchen wherever you listen to your podcasts, and kindly give Nick a follow @NikolisKitchen.

In the first of what will hopefully be a recurring episode format, Brendan gets to the bottom of Jay from the F**k My Work Life Podcasts relationship with food.Stories shared, laughs laughed, and memories explored. Kindly reach out to me at [email protected] to start chatting with us!Follow Jay (and Kay) @fmwlpod on twitter! 

UnChefed chats with Greta Hardin from the amazing podcast "The History of American Food" about the history and mystery of one of the world's most polarizing...and delicious...condiments.Kindly check out Greta's show, The History of American Food, at the following locations:@THoAFoodTwitter: https://twitter.com/THoAFoodIG: https://www.instagram.com/thoafood/Website: https://thehistoryofamericanfood.blogspot.com/Brain Trust Promo:@talkingSMAChttps://linktr.ee/TalkingSMACResearch for the show was done using the following sites:https://nuocmamtin.com/en/who-invented-fish-sauce/https://www.scmp.com/lifestyle/food-drink/article/3094604/did-fish-sauce-vietnam-come-ancient-rome-silk-roadhttps://www.legalnomads.com/fish-sauce/

We used to tell stories about the plants in our lives. We look to a contradiction, how things that could kill us can also be nourishing, to explore these stories and start piecing together a better way to view the things that we grow, our fear of them, and the benefits they may offer.Mentioned in this episode:Seamus Black: https://www.emporiumblack.com/AAO Podcast: https://dorfyou.com/podcast-1Ads:It Should have been in there, but...Livestream for the Cure: https://allmylinks.com/livestreamforthecureSuper Familiar with the Wilsons: https://thewilsons.buzzsprout.com/

Due to an unfortunate technical error with that occurred during our conversation with Antonio over at the Cultworthy Podcast, we aren’t able to bring you our talk about cults, movies, and food. Instead, we hope you enjoy this episode of one of our absolute favorite podcasts featuring Brendan..... recorded with Jay and Kay, friends of the show over at the Fuck My Work Life Podcast.In conversaion, Jay, Kay and Brendan talk about working for the man, kitchen stories in general, and the delicious, albeit unimpressive history, of a Finnish beverage Brendan loves to drink. Get in Touch with/Follow Fuck My Work Life:Twitter: @fmwlpodIG: @fmwlpodWebsite: https://linktr.ee/fmwlpod

We call upon a wise man to help us explore what it means to be a hipster. While we have him, we share the history of Mason jars, why they are associated with hipsters, whether this is fair or not, and why the hell we should even care.Look for us to rap about our mutual experiences regarding Mason jars in the south, layering critical analysis in food, sustainability in food packaging and how to make a million dollars in the HOT field of artisanal drink ware. You don’t want to miss it!Get in touch with/follow Josh Wilson:Twitter: @familiarwilsonsIG: @superfamiliarwiththewilsonsIG: @joshwilsonartWebsite: http://www.joshuawilsongnv.com/Further Research:https://www.designswan.com/archives/benefits-of-having-mason-jars-at-home.htmlhttps://gothamist.com/food/finally-brand-new-vintage-ball-jars-for-your-hipster-canning-projectshttps://www.theatlantic.com/technology/archive/2015/09/mason-jar-history/403762/https://www.treehugger.com/problem-mason-jars-4858761https://www.sustainablejungle.com/sustainable-living/glass-vs-plastic/