Food & Memory

Chewing the Fat

Something about food engraves itself in our memories. It appeals to our physical senses in taste and smell, and cooking can quickly become part of muscle memory. But food touches on our experiences too: it’s part of conversations around the table (and sometimes the center!), capable of shaping traditions and histories. So where might a deeper reflection on food and memory take us? We go around the world––from female cheesemakers in North America, spam in South Korea’s generational history, to the value of preserving traditional knowledge in Australia.

Episode Guests:

Maria Trumpler is a senior lecturer in the Women’s, Gender, and Sexuality Studies Program at Yale University. She also directs the Yale Office of LGBTQ Resources.

Jaime Sunwoo ’14 is a Korean American multidisciplinary artist based in Brooklyn, New York. Her most recent project is Specially Processed American Me (SPAM).

Rebecca Sullivan is a sustainable living advocate, food author, and social entrepreneur from South Australia. She founded the Granny Skills movement and the ethical brand Warndu, and served as 2019 Maurice R. Greenberg Yale World Fellow

Special thanks to the Asian American Cultural Center at Yale and Yale Center for the Study of Race, Indigeneity, and Transnational Migration for supporting Jaime’s visit to campus last fall.

about us:

website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast

facebook: @yalesustainablefoodprogram

twitter: @ysfp

instagram: @ysfp

Chewing the Fat is a podcast from the Yale Sustainable Food Program. We cover people making change in the complex world of food and agriculture. We’re home to brilliant minds: activists, academics, chefs, entrepreneurs, farmers, journalists, policymakers, and scientists (to name a few!). Taken together, their work represents a reimagining of mainstream food movements, challenging myths and tropes as well as inspiring new ways of collaborating.

The podcast is an aural accompaniment to our on-campus Chewing the Fat speaker series, aiming to broaden our content beyond New Haven. Episodes are released every two weeks, featuring interviews, storytelling and more.

On the farm, in the classroom, and around the world, the Yale Sustainable Food Program (YSFP) grows food-literate leaders. We create opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday lives. For more information, please visit sustainablefood.yale.edu.