Podcast episodes, transcripts, interviews, and related content.
This episode of “Food Talk” is a crossover with our fellow creators “Da Xiao Dian Bo”, marking our first time collaborating. We join Gusi, the host of “Da Xiao Dian Bo”, and regular guest Nanshan to explore the creative and delicious world of fermented foods. As the founder of the…
In this episode of Food Talk, we are joined by two guests with academic backgrounds in fermentation engineering, Mary and Liu Xinzheng, to discuss how their passion for home-brewing led them down the path of fermentation. While studying fermentation engineering at university, their shared love for beer—and a feeling that…
Perhaps you have already heard of homemade pickles, kimchi, or kombucha; they seem to have become the latest craze among young people. In reality, you may never have considered that fermented foods are actually staples in our kitchens—be it soy sauce, vinegar, wine, cheese, miso, or fermented bean curd, they…
A Note from Foodthink 11 November 2021, during the Fengnian Festival in Guangzhou, Foodthink interviewed two musicians from the band Wayna, Banong and Shibashi. This conversation became the first episode of the “Food Talk” podcast. Beyond this, during the early stages of “Food Talk”, Banong generously composed the intro and…
Starting with the aspartame controversy and the sugar-free cola ingredient list, Lulu, a PhD candidate in cardiovascular medicine at Fuwai Hospital, Peking Union Medical College, explains why ‘0 sugar’ does not mean healthier.
In this episode of Food Talk, we are joined by our old friend, Sun Shan. Having previously worked for several non-profit organisations, including the Shan Shui Conservation Center, she now runs her own farm in Canada. Contrary to the idyllic image of spending one’s days in harmony with nature, ecological…
In this episode, the Food Talk hosts are joined by an old friend, Shu Meng, who holds a PhD in Sociology from Cornell University. Our discussion takes its starting point from Shu Meng’s popular article, ‘The Bigger the Fridge, the Worse the Diet? The Food System in American Middle-Class Fridges’.…
Nestled among the countless trendy restaurants and cafes of the bustling Fenghuanghui commercial street on Beijing’s East Third Ring Road, there is a vegetable shop called “Ji Shi”. If you have ever passed by, you may have been drawn in by its rustic storefront and understated displays. In this episode,…
Foodthink’s Wan Lin and Xiao Jing, with researcher Sun Lin, say ‘legal, yet unnecessary’ additives allow soy sauce to be made without a soybean, and that reading labels can help people slow down.
In this episode, the Food Talk host travels to Tongxiang, Zhejiang, accompanying Yu Jiangang—a young man who returned to his roots—to visit the village where he was born, raised, and has now returned. They explore the village’s final acre of Hangbai chrysanthemums and the biodiversity and Jiangnan culture that surround…
