In this episode, host Amy O’Neill Houck speaks with self-proclaimed seafood evangelist, Barton Seaver. Barton is a trained chef who stepped away from successful restaurant work to dive into a career in food systems, sustainability, and specifically sustainable seafood. He’s the author of several books and cookbooks, including, The Joy of Seafood, and was a speaker at Edible Institute 2024.

We discuss the state of seafood, its impact on feeding the world's growing population, and its effects on those who rely on harvesting it. And of course, we talk about the delights of cooking and eating food from the sea, and even share some recipes.

Find show notes and a full transcript of the episode here.

In this episode, host Amy O’Neill Houck speaks with Nicola Twilley, a journalist and frequent contributor to The New Yorker, and host of the podcast Gastropod. Nicola tells us about her new book, Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves and lets us in on the global effects that keeping food cold has had on the food system, on humans as eaters, and on our warming planet.

Over the last 150 years, refrigeration has reshaped how we produce, distribute, and consume food, sparking the industrialization of agriculture and influencing everything from meat production and nutrition to food waste. Yet, this cold revolution hasn’t come without costs—refrigeration is a major contributor to greenhouse gas emissions due to its energy demands and refrigerant gasses. Twilley explores how we might reimagine refrigeration for a food system that prioritizes public health, environmental sustainability, and equitable food access.

Find show notes and a full transcript of the episode here.

In this episode of Eat.Drink.Think., host Gibson Thomas learns from Stanley Cheng, inventor, innovator and CEO of Meyer Corporation and founder of Hestan. Starting with his invention of the flat bottomed-wok while he was still in college, Cheng has innovated his way to the top of the cookware world and elevated both the science, and the art, of cooking for the rest of us. The owner of Hestan, Anolon, Circulon, Faberware and more, Cheng’s popularization of safe non-stick cookware for home cooks, has also become the “go to” for some of the world’s most renown professional chefs including Thomas Keller, Tyler Florence and Corey Lee. Celebrity chef David Chang even calls him the "Mt. Rushmore of Cookware” thanks to his legendary impact on cookware technology. In this episode, Cheng walks us through the ABCs of cookware and demystifies the safety concerns surrounding properly made non-stick cookware. Spoiler alert: It is safe! Tune in to get your cooking juices flowing and be prepared to want to fight for the right to experience the joy of doing the dishes!

For a full transcript and show notes, visit EdibleCommunities.com

This episode is brought to you by Hestan, creators of chef-inspired cookware that combines innovative craftsmanship with superior performance and timeless design. From their extensive collection of cookware and culinary tools, Hestan is dedicated to elevating your kitchen experience—discover the pinnacle of cookware at HestanCulinary.com.