Episodes
Tom Colicchio and Ian Urbina of The New York Times talks about the people behind the fish on your plate and the stories in his book, The Outlaw Ocean.
Published 06/30/20
In this no-frills episode, Tom Colicchio hands the mic over to two guests whose experiences collecting MRE's in so-called food lines have lead them to careers on the front lines of disaster relief. First, we hear a first-person account from Blaine Fisher, a Louisiana native and former paramedic who now teaches Emergency Management at Tulane University. We also hear from Keron Bascombe of Tech4Agri, a Trinidad and Tobago-based social enterprise aimed at providing "AgriRecoveryKits" to people...
Published 06/23/20
Who's making sure people eat during times of disaster? In part one of our episodes looking into disaster relief, World Central Kitchen CEO Nate Mook joins Tom to examine how our governments respond with food aid in localized catastrophes like we saw in NYC after 9/11 and in global emergencies like COVID-19. They also discuss how to incite lasting change with the FEED Act. Resources H.R.6700 - FEED Act World Central Kitchen
Published 06/16/20
Sure, Chef Tom Colicchio is an Emmy-winning restaurateur but he’s also a food advocate on a mission to improve our food systems. In this first episode, Tom talks about his vision for the show and the way the pandemic has highlighted the delicate and inflexible nature of the American food web. Tom calls up friend and food policy go-to, Dr. Marion Nestle (Food Politics) to outline a few of the major issues we'll look into this season.  Resources “Table For None: Tom Colicchio Explains What...
Published 06/09/20
Tom Colicchio has issues with food! This podcast is about what we eat, where and who it comes from, and the politics, decisions, policies and people that shape our food system – with the goal of turning curious listeners into more informed, engaged citizens. Led by restaurateur and Top Chef host Tom Colicchio, the podcast delves into policy, labor, hunger, democracy, sustainability, farming, health, social justice, technology and the restaurant business. Of particular concern is a...
Published 06/02/20