Talk to Me About Food
Ali Tadlaoui
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Hail, humble pancake
This episode captures a thought experiment. In my mind I can see myself creating an eatery of some kind. A second career. But I know enough to know that I don’t know nearly enough or have the…
Cicadas on the menu?
The 2024 explosion of cicadas didn’t happen here in North Texas. This was going to be a once in a lifetime event. A coincidence of thirteen-year and seventeen-year broods that hasn’t occurred since…
What's on Menus in 2024 - The Menu Itself
What follows now are musings about the forces impacting what we choose to eat AWAY from home Priya Krishna, a contributing writer to the New York Times food section shared her assessment of what she…
Caesar salad trending on menus in 2024?
On this episode of Talk to Me About Food I share top line findings from "The Menu Trends That Define Dining Right Now," by Priya Krishna, writing in The New York Times. I also muse specifically on…
"Feel Better" food - Udon Noodle Soup
This episode is one in a mini-series about a range of soups and simple foods from different food traditions that are suggested, prescribed, maybe sometimes even foisted on someone feeling under the…
Gastronativism - food as a divisive political tool
How much, if at all, does the food you eat define who you are and where you come from? Do the choices around what food you buy, where you buy it, how you prepare it and even how you dispose of it…
Overnight Oats
Brief musings around discovering overnight oats. Beats regular old hot oatmeal any day of the week.
Fermentation 1.0 and 2.0
Sandor Katz, a self-described fermentation revivalist and author of three books on the topic helps me unpack fermentation. What it is and why it’s so engrained in all food cultures. He talks about…
Healing Meals
On this episode I consider healing meals; traditional dishes believed to help cure what ails you, physically, emotionally, even spiritually. First, I reflect on my conversation with Ashley Thuthao…
"I'll have two squares of sea bass with squares of quinoa and zucchini."
In this audio blog post I consider Squareat; a start-up meal delivery company that delivers a box of brownie-sized pieces of animal protein (like chicken breast) and same-size, same-shape squares of…
Franken Taters
In this Halloween audio blog post I muse about the results of an experiment where a human gene that codes for obesity was implanted into the genome of a potato. The spuds grew to be 50% larger! What…
Farm to Kitchen: The Potential of "Local Food"
This episode looks at what it might take to make locally grown and processed food the hub of our food system. Why? For one, Covid-19 has exposed vulnerabilities in our current food system that is…
Gastrophysics - Enjoying food with all your senses
Charles Spence, author of Gastrophysics: The New Science of Eating defines this realm of research as the scientific study of those factors that influence our multisensory experience while tasting…
The Mystery of Blue (color) Food
A brief musing about the natural absence of blue in our foods and drinks. A few food scientists are exploring ways to create a natural, bright-hued blue to replace FD&C Blue #1, but there aren't…
Tips from a Sustainability Minded Chef
In this Talk to Me About Food "mover and shaker" profile I share snippets from a conversation I had with Amanda McLemore, chef, and founder of Baguette & Butter, the first sustainable digital…
Upcycle your thinking with upcycled foods
In this blog post I touch on the growing efforts to reduce food waste by packaging and marketing upcycled food products. This can be produce that's deemed not fit for the supermarket display or an…
Vegan food - the Next Generation
The audio blog post muses about vegan foods by comparing two very different approaches to creating plant-based foods and dishes. The owners of the Herbivorous Butcher in Minneapolis draw upon their…
"Big Food" and you...a co-dependency
This audio blog post muses about the relationship between consumers and producers of packaged food in light of a recent article about Nestle's admission that a good part of the world's largest food…
The Future of Kitchen Design
According to Houzz.com, one of the key tastemakers in home design today, 25% of Americans renovated their kitchen in 2019, and we spend a lot more on updating the kitchen than any other room in the…
Endangered food species
In this audio blog post I muse about the fate of some our staple foods in the face of climate change. Humans continue to contribute to the extinction of species across the kingdoms of life. Some are…
Frequently Asked Questions
Talk to Me About Food has published 53 episodes since September 2019, covering topics in Arts, Business.
Talk to Me About Food is currently dormant with new episodes monthly. Average episode length is 19m.
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