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 High-tech Alternatives to Meat
Ben Almassi on Reparative Justice
Shane Epting on Philosophy of the City and Food Sovereignty
Food Justice and Food Sovereignty with Our Kitchen Table
Anne Portman on Food Sovereignty and Ecofeminism
Jenny Venable on Cajun Identity and Food
Joey Tuminello on Food, Drugs, and Field Philosophy
Lisa Heldke on Chomping and Being Chomped
Food Insecurity in the Pandemic with Food Bank RGV
David Leichter on Edible Memory
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