Podcast episodes, transcripts, interviews, and related content.
Longtime Foodthink readers will likely already know the name ‘Grandma Kouzi’. Since 2021, this woman nearing sixty has chosen to relocate to ‘Evil Valley’ in Fujian, building her own home, tending the crops herself, carving out a sanctuary from barren land, and exploring a self-sufficient way of life. In this…
In this episode, we’ll take you into the fascinating world of fermented foods—cheese—and introduce the story of Liu Yang, founder of Bleu Cheese, a master cheese artisan from China. Originally from Beijing and trained in IT, Liu Yang stumbled upon milk churning and cheesemaking while studying in France. This “incredibly…
This episode of Food Talk marks our first crossover with a partner podcast, *Da Xiao Dian Bo*. We’ll join the show’s host Gu Si and regular guest Nan Shan to explore the imaginative and delicious world of fermented foods. As the founder of the chocolate brand Qiaoli Ke, Nan Shan…
This episode of Food Talk features two guests, Mary and Liu Xinzheng, both formally trained in Fermentation Engineering. We sit down with them to discuss how their passion for home-brewing craft beer sparked a broader journey into the world of fermentation. While studying Fermentation Engineering at university, their love for…
You may have heard of homemade pickles, kimchi or kombucha, which seem to have become the latest craze among young people. In truth, you might never have considered that fermented foods are actually a staple in our kitchens. Whether it is soy sauce, vinegar, wine, cheese, miso or fermented bean…
Foodthink Says In November 2021, Foodthink interviewed Bānóng and Shíbā, two musicians from the band Wayina, during the Harvest Festival in Guangzhou. This formed the inaugural episode of the “Food Talk” podcast. Moreover, during the early days of the “Food Talk” podcast, Bānóng generously composed the opening and closing themes…
The World Health Organization’s recent assessment suggesting that aspartame may be carcinogenic has sparked widespread debate, prompting a renewed focus on the use of sugar substitutes in processed foods. In this episode of Food Talk, we are joined by Lulu, a PhD candidate in Cardiology at Fuwai Hospital, Peking Union…
In this episode of *Food Talk*, we welcome back an old friend, Sun Shan. She previously worked with several charitable organisations, including the Shanshui Conservation Centre. These days, she runs her own farm in Canada. Far from the idyllic notion of spending every waking moment in nature, ecological conservation work…
In this episode of Food Talk, our hosts welcome back an old friend: Shu Meng, PhD in Sociology from Cornell University. Drawing on her widely read article, “The Bigger the Fridge, the Worse the Food? The Food System in Middle-Class American Fridges”, we delve into a pressing question: why does…
Nestled among the trendy restaurants and cafés on the bustling Phoenix Hui retail street along Beijing’s Eastern Third Ring Road is a greengrocer named “Jishi”. If you’ve ever walked past it, you might have been drawn in by its unpretentious shop window and displays. In this episode, we take you…
