A belated season trailer - we're still getting the hang of it. Listen to find out why season one begins with chefs, and get a hint at what is coming up in 2025! Cooking with Beer on Emeril Live, Food Network (Season 1, Episode 13, 2002) Chef's Table, Netflix (Season 1, Episode 1, 2015)

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Host: Elizabeth McQueen Producer: Stace Baran Theme by Ronan Delisle Audio Support from Jenevieve Bohmann

This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.

Our first live podcast welcomes Chefs Norma LIstman and Saqib Keval. Join us as we taste their historically complex dish of fermented peanuts, the first dish served at their restaurant, Masala y Maiz. Our conversation covers their commitments to radical transparency and rethinking the restaurant model, as well as the limits of representation in a capitalist system, including in their most recent appearance on Netflix's Chef's Table. This one is extra long, and extra good.

Check out Masala y Maiz and stay up to date on their Instagram.

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Host: Elizabeth McQueen Producer: Stace Baran Theme by Ronan Delisle Audio Support from Jenevieve Bohmann

This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.

What does esculent mean? Why is it the title of this podcast? And what is the seminar that is funding this project? Professor Daniela Gutiérrez-Flores joins Elizabeth McQueen to unpack the word, and why thinking about the esculent might be useful in approaches to food justice, especially in humanities research. This episode is also a preview for the in-person research colloquium, Reimagining the Past through Food Justice, at UC Davis, December 6-7, 2024.

Tasting: Handheld Pies, Davis Rebop Episode: Oakland Community School Huey P. Newton Interview Cooking Against the Grain Library Exhibit (Online version)

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Host: Elizabeth McQueen Producer: Stace Baran Theme by Ronan Delisle Audio Support from Jenevieve Bohmann