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Thought About Food Podcast
Ian Werkheiser
30 episodes
2 weeks ago
Each episode we look at important issues around food, and we talk to academics, activists, policymakers, nutritionists, chefs, or any expert who work on these issues.
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Food
Arts,
Society & Culture,
Philosophy,
Science,
Social Sciences
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All content for Thought About Food Podcast is the property of Ian Werkheiser and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
Each episode we look at important issues around food, and we talk to academics, activists, policymakers, nutritionists, chefs, or any expert who work on these issues.
Show more...
Food
Arts,
Society & Culture,
Philosophy,
Science,
Social Sciences
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Keith McHenry on Food Not Bombs
Thought About Food Podcast
1 hour 24 minutes
4 years ago
Keith McHenry on Food Not Bombs
This episode we spoke with Keith McHenry about Food Not Bombs, Anarchism, and the radical potential of feeding people as a political act. Show Notes: Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Leave us a review! It helps people find the show. Keith McHenry is one of the founders of Food Not Bombs Keith has written a number of books, including Hungry For Peace: How you can help end poverty and war with Food Not Bombs and The Anarchist Cookbook (not the one you're thinking of, but a "real anarchist cookbook" as Keith says). To find a local Food Not Bombs near you, or for resources on starting one, check out the Food Not Bombs website. The one nearest to me is the Food Not Bombs RGV branch. The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and not an impediment to getting served by Food Not Bombs if you're hungry, because they serve anyone, sober or not. It was performed and shared by The Dan River Ramblers under a Creative Commons license.
Thought About Food Podcast
Each episode we look at important issues around food, and we talk to academics, activists, policymakers, nutritionists, chefs, or any expert who work on these issues.