This episode we spoke with Shanti Chu about the ways our identity and what we eat interact. We also talk about the different ways philosophers can talk about philosophical issues inside and outside academia.
Show Notes:
"Being half Hungarian, I grew up eating delicious and flavorful Hungarian food. My Hungarian upbringing has influenced me to the extent of using Paprika in most of my dishes because I can’t live without the flavor.
While some Hungarian classics are meat-heavy, they can easily be veganized. For example, chicken paprikash is a staple of the Hungarian diet and it is a very remarkable, comforting dish but it has a lot of meat and dairy in it. Just because you are vegetarian or vegan doesn’t mean you have to stop eating your Hungarian favorites. Why not make this Hungarian staple vegetarian friendly with all the scrumptious tomato/paprika flavor?"
Josh Milburn on Just Fodder: The Ethics of Feeding Animals Part 2
Josh Milburn on Just Fodder: The Ethics of Feeding Animals Part 1
Zane McNeill on Carceral and Anti-Carceral Veganism
Amy Hay on The Defoliation of America
Robert Skipper on Obesity
Julia Gibson on Philosophy and Farms
Tovar Cerulli on Being A Mindful Carnivore
Danny Shahar on Why It’s OK to Eat Meat
Galina Kallio on Regenerative Agriculture
Clement Loo on Just Sustainability and Engaged Scholarship
Jennifer Molidor on Just Food Systems and Sustainable Agriculture
Tony Chackal on Supper Clubs
Ilana Braverman on the Better Food Foundation
Keith McHenry on Food Not Bombs
Christopher Carter on The Spirit of Soul Food
Megan Birk on the History of Farms for the Poor
Paul Thompson on The Future of Farming
Joey Aloi on Food and Coal in West Virginia
Carolyn Korsmeyer on Taste
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