Food Talk with Dani Nierenberg (by Food Tank)
Food Tank's Danielle Nierenberg chats with the most important folks in the food industry about the most important food news, released every Thursday.
- Update frequency
- every 6 days
- Average duration
- 41 minutes
- Episodes
- 512
- Years Active
- 2018 - 2025
110. Mark Ritchie Talks Global Minnesota, COVID-19, and Expo 2027
Dani Nierenberg talks with Mark Ritchie, President of Global Minnesota, a nonprofit, nonpartisan organization that connects individuals, organizations and communities to the world. They discuss Ritch…
109. Emily Broad Leib talks Food Law and COVID-19
Dani Nierenberg talks with Emily Broad Leib, Clinical Professor at Harvard Law School & Director of Harvard Law School's Food Law & Policy Clinic, about protecting and promoting better wages for food…
108. Mill City Farmers Markets Innovates Around COVID-19
Dani Nierenberg Talks with Martha Archer, executive director of Mill City Farmers Markets, about supporting local farmers during the COVID-19 pandemic, and the concept of physical distancing versus s…
107. Chef Steven Satterfield And Miller Union Respond to COVID-19
Dani Nierenberg Talks with James Beard award winning chef Steven Satterfield, executive chef and co-owner of Miller Union, about how the restaurant industry is handling the COVID-19 pandemic.
While y…
106. School Lunches Are As Important As Ever, Says Fleishman
Dani Nierenberg Talks with Mara Fleishman, CEO of the Chef Ann Foundation, about the vital need to feed food insecure children during school closures.
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105. Gene Baur Talks Farm Animals In Crisis
Dani Nierenberg Talks with Gene Baur, President and Co-Founder of Farm Sanctuary, about plant based proteins and how factory farms can lead to disease.
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104. Bob Martin Talks About Citizen Eaters and COVID-19
Dani Nierenberg Talks with Bob Martin, Director of Food Systems Policy, at the Johns Hopkins Center For a Liveable Future, about the origin of COVID-19 and the effect of animal production on human he…
103. Joi Chevalier from the Cook’s Nook talks about how COVID-19 is impacting food start ups
Dani Nierenberg Talks with Joi Chevalier, Founder and CEO of The Cook’s Nook, about how COVID-19 is impacting food start ups.
While you’re listening, subscribe, rate, and review the show; it would me…
102. We Must Meet The Needs Of Those Most Affected By COVID-19, Says Kimbal & Christiana Musk
Dani Nierenberg talks with Kimbal and Christiana Musk about the importance of feeding food insecure children while schools are closed.
101. Food Workers Are On The Front Line In The Fight Against COVID-19, Says Patel
Dani Nierenberg talks with Raj Patel, Research Professor in the Lyndon B Johnson School of Public Affairs at the University of Texas, about the impact of COVID-19 on food and farm workers.
While you…
100. Being Healthy Isn’t a Fad (especially in the face of COVID-19), says Katz
Dani Nierenberg talks with Dr. David L. Katz, founding director of Yale University’s Yale-Griffin Prevention Research Center, about eating healthy by staying away from diet fads. He also touches on C…
99. Helping Local Farmers in Madagascar Create Sustainable (And Profitable) Businesses
Dani Nieremberg chats with Tim McCollum, founder and CEO of Beyond Good, an organic chocolate company that exclusively sources cacao from local farmers in Madagascar.
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98. Accelerating the Local Food Industry
Journalist Dawn Reiss and Jim Slama, founder and CEO of Chicago non-profit FamilyFarmed and co-founder of Naturally Chicago discuss the importance of buying local and funding local food startups.
Whi…
97. The Impact of Food on Economic Development
Dalton Barker of Crain’s Chicago Business and Walter Burnett Jr, Alderman of Chicago’s 27th Ward discuss the effect of expensive but high quality restaurants opening in previously underserved neighbo…
96. Supporting Organic Farms at the Market and the Bank
Raya Carr, Events Coordinator and Shepherdess at Mint Creek Farms, shares new ways that we as consumers and investors can support local organic farmers, and those who want to start their own farms.
W…
95. Collective power can help us buy better food, says Jose Oliva
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94. Hungry Explores Rene Redzepi’s Intoxicating Delight for Innovative Flavors
Jeff Gordinier talks about his experience following Rene Redzepi, chef of Noma, in his new book Hungry: exploring culinary innovation, personal growth, and more.
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93. Young People Are the Future of Innovative Agriculture, Says Musk
Kimbal Musk tells Gabriella Gershenson of the Wall Street Journal about creating opportunities for young people in farming—and disrupting current agricultural practices—with indoor farming.
While you…
92. Regeneratively Grown and Biodiverse Ingredients Should Be For Everyone, Says Erik Oberholtzer
Tender Greens co-founder and CEO Erik Oberholtzer wants chefs to feel guided by regenerative farmers—and source locally and regionally unique ingredients for their kitchens.
While you’re listening, s…
91. Sustainable Wine Starts Irrigation Free At Dry Farm Wines
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