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We also talk about the different ways philosophers can talk about philosophical issues inside and outside academia. This episode we spoke with Shanti Chu about the ways our identity and what we eat interact. It was performed and shared by The Dan River Ramblers under a Creative Commons license.

The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and a great starter before a chickpea sandwich in the morning.

I add avocado slices and tomatoes on my sandwiches with this to keep it juicy." This is great alone or in sandwiches and lasts a few days refrigerated. Add parsley or cilantro if you’re into that kind-a thing. If you want, you can add nori sheets or yeast to make it more savory/tuna-like. Mash chickpeas, mustard and mustard seeds, add in onions, garlic, leek, pickles, celery, and other spices (mash with fork or masher). Use flavors to taste, but be generous with salt and mayo. It’s a smushed chickpea sandwich and measurements are all to taste:

"I had a hard time choosing something, from power bowls to smoothies to my renowned guacamole, but I’ll go with a simple sammich because mom-life means a lot of sandwiches that are packed with protein and deliciousness. It's a family-favorite vegan sandwich, and I can report it's great! Here's what she had to say: That organization also has a website devoted to food issues called Take Extinction Off Your Plate, and you can follow her on Twitter Jennifer was kind enough to share a recipe with us. Jennifer Molidor is a senior food campaigner at the Center for Biological Diversity.It's a lot of fun, and really interesting. We also talk about pursuing alternatives to academic careers. This episode we spoke with Jennifer Molidor about food justice and sustainable agriculture, and how that can be pursued in public policy, activism, and changing individual diets. The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and an interesting way to have a relationship with agriculture and the non-human world! It was performed and shared by The Dan River Ramblers under a Creative Commons license.This can be used as a meal on its own or as a side dish." Stir until ingredients almost resemble 'stew' – they must be soft but not too soft! If you want to make this a bit more filling, you can use e.g. If the ingredients are dry you can add some water or broth (e.g.

When onions have softened and gained a bit of colour add cabbage and stir & fry, after the cabbage has softened a bit add carrots. Use your favourite oil (olive, rapeseed) and fry (lightly) chili & garlic in the pan, add onions. The original recipe included sausages, but I have modified this to my current dietary habits.Ĭabbage (preferably white but you can vary with other colours & varieties)Ĭut everything in thin slices, and carrots you can grate. As Galina says, "My grand-aunt used to make me this when I was a little girl, and I still remember the taste of this dish made with fresh cabbage from our allotment garden. Galina was also kind enough to share a recipe with us! It's for a vegan cabbage dish called solyanka.Check it out! It hasn't yet been fully translated to English, but the google translation works well, and an English version is coming in the future. Galina Kallio is a co-founder of the Untame Research Lab which we talked about in the interview.Rate our podcast and leave us a review wherever you get your podcasts! It helps people find the show. Follow us on Twitter at and you can drop us a line at ThoughtAboutFood on Gmail.We spoke with Galina Kallio about regenerative agriculture, relationships of humans to the soil, and alternative forms of organizing self-reliant food economies