Making a Meal of It — episode 113: Meat & Power
This episode is all about the meaty meatness of meat, including power and privilege, language and taste. Conversations with food scholar Julie Guthman and charcutier-and-butcher Phil Viens cut to the bone when it comes to politics, technocracy, artisanship, and trust. David and Maxime moderate their meat intake during ‘Stick This in Your Mouth’, and physicist (and chili-sauce lover) Liz Ainsbury responds to the Food Questionnaire.
notes
Episode 113: Meat & Power
Duration: 00:59:57
Guests:
Dr. Julie Guthman is a professor of sociology at the University of California at Santa Cruz. Her research focuses on food system transformation in the United States, including Silicon Valley’s recent forays into food and agriculture. Her new book, The Problem with Solutions, addresses this new research.
Phil Viens is a former restaurant chef turned butcher and charcutier. His Montreal shop, Aliments Viens is a nexus of trust, artistry, and care for both people and what they eat.
(photo: Alison Slattery @twofoodphotographers)
Liz Ainsbury is a radiation protection physicist who is based in the UK and works with research scientists and other colleagues from around the world.
Also mentioned:
- Alex Blanchette’s Porkopolis: American Animality, Standardized Life, and the Factory Farm
- the speculative films Soylent Green and Snowpiercer
- Julie Guthman on the Thriving Farmer Podcast and “The Food Police”
- the history of vegetarianism
- the Maillard Reaction
Host/Producer: David Szanto
Music: Story Mode
@makingamealpodcast
makingamealofit.com
segments
00:06:22
Julie Guthman on meat, tech, and ‘solutions’
00:23:05
Phil Viens on being a charcutier and butcher
00:40:38
‘Stick This in Your Mouth!’ (the meat edition)
00:52:59
the Food Questionnaire with Liz Ainsbury
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