Podcast episodes, transcripts, interviews, and related content.
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…
In 2022, the phrase “科技与狠活儿” (roughly “tech and ruthless additives”) captured the public imagination. Through the dramatic demonstrations of social media influencers, consumers once again began scrutinising the additives hidden in everyday foods—not the unequivocally harmful and illegal substances like Sudan Red or plasticisers, but those “technically legal, yet frankly…
In this episode, the host of Food Talk travels to Tongxiang in Zhejiang province, following Yu Jiangang—a young returnee—as he visits the village where he was born, grew up, and has now settled back into. Together they explore the village’s final acre of Hangzhou white chrysanthemums, uncovering the biodiversity and…
