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Real Food Real Talk

talkrealfood.com

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Real Food Real Talk
Real Food Real Talk

Real Food Real Talk

talkrealfood.com

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About Us

New Shows, new format, coming Summer 2015! Real Food Real Talk was born out of countless conversations between Ray and Jacqueline revolving around their love of food and all that goes along with it. From gardening and sustainability, to food justice and natural food products, their interests and tastes range the full spectrum of the food world. Based in the beautiful San Francisco Bay Area, the show focuses on local issues, businesses, and puts you in touch with the food stories of the day. Real Food Real Talk tells this story through creative interviews with foodies, advocates, chefs, brewers, farmers, fermenters, restaurateurs, and just about anyone who is doing something impactful in the food world. We believe that these conversations will help to cultivate a love of food and a greater understanding of where it comes from, laying the groundwork for meaningful changes in our food system. By creating a space for information to be shared, we can further elevate the voices of the incredible group of people working to develop a sustainable, equitable food system.

Latest Episodes

14: Ferment To Be

Fermentation y’all! A way to preserve food over a long cold season. A source of amazing nutrients and probiotics for your body. An expression of culture and identity. An action we can take in the steps towards reclaiming our food system. Oh, and it’s also really tasty! Amanda Feifer of Phickle.com sat down with Jaq to share her rich experiences navigating the world of fermentation. Learn what it is, why you would want to do it, and how you would go about making your own tasty fermented creation. Come explore the wondrous art of fermentation with us!

40 MIN2014 SEP 5
Comments
14: Ferment To Be

13: Quick Bites: Ask An Animal Rights Activist

Quick Bites is a new series giving you a behind the scenes listen to our guests talking candidly with Host Jaq Gleason. Interesting questions, quick answers, and a whole lot of laughter. This episode features Paul Shapiro, Vice President of Farm Animal Protection for the Humane Society of the United States. Jaq interviewed him as part of our upcoming in-depth podcast on sustainable meat. Enjoy this little taste and remember, food worth eating is worth discussing.

7 MIN2014 AUG 28
Comments
13: Quick Bites: Ask An Animal Rights Activist

12: Corporate Control Over Natural Brands & How it Affects You

Food labels are the cause of much debate these days, especially when trying to understand what they are actually trying to convey to us, the consumers. In this episode we explore the term natural—what we think it means and how that’s been co-opted by the last two decades of corporate takes overs of small natural food companies. Clarissa Leon, Food Editor of Alternet.org, joins us to share her thoughts on this trend, as well as the details of a recent lawsuit against Kashi and Kellogg over their use of the natural label and what this could mean for other food processors.

17 MIN2014 AUG 15
Comments
12: Corporate Control Over Natural Brands & How it Affects You

11: Urban Wine Making: A Woman's Perspective

Urban winery doesn’t exactly bring to mind the idyllic country side complete with endless hillsides of sun drenched grape vines. But there is something special happening within the enclaves of our cities. People are working hard to bring you delicious fermented fruits with all the skill of an estate winery, sans the pretensions.Despite women graduating with almost half of the enology degrees at UC Davis and purchasing near three quarters of the wine in the United States, they only make up 10% of the actual winemakers. We sat down withShauna RosenblumofRock Wall Wine Companywho is putting out some award winning wines from an old airplane hanger in Alameda, California. We explored what it’s like to be a woman in a field dominated by men, why urban wine-making is so awesome, and learned all about theUrban Wine Experienceevent taking place this weekend in Oakland. Join us to get a little local wine flavor!

22 MIN2014 JUL 31
Comments
11: Urban Wine Making: A Woman's Perspective

10: Home Cooking Your Way To Your Own Food Business

Have you ever been told, “Your bread is fantastic, you should sell it!” Or maybe you’re interested in starting a small business out of your home as a way to generate a little extra cash. Perhaps you are already doing this, but you’re not really sure if it’s legal. Good news, it probably is. Over 30 states have recently passed laws allowing food made in the home to be sold to the public. These are commonly referred to as cottage food laws, but in California it is known as the Homemade Food Act of 2012. There are many people working to transform our food system into something more equitable and sustainable. The Homemade Food Act provides an opportunity to do just that. We spoke with a number of different people within the cottage food movement to hear their stories.

38 MIN2014 MAR 28
Comments
10: Home Cooking Your Way To Your Own Food Business

09: Using a food business to fund non-profits: solidariTEA

Food, justice, and the entrepreneurial spirit find their full expression withSolidariTEA. This Bay Area based organization is dedicated to supporting the efforts of local non profits through the sale of a delicious and healthful beverage. They've created a new, sustainable model to address the funding challenges facing non profits today, and are partnering withPeople's Groceryand theRock Paper Scissor Collectivein Oakland. And of course,SolidariTEAis also a tasty addition to your grocery shelf! Jaq spoke with Co-Founder and Product ManagerTrey JalbertaboutSolidariTEA'sphilosophy, which is exemplified in who they partner with, where their tea comes from and how its made.

26 MIN2014 FEB 28
Comments
09: Using a food business to fund non-profits: solidariTEA

08: Raw Milk Revealed

Know your farmer know your food, eat local, eat real, you've heard this story for awhile now. But what about real milk? Raw milk activists have been pushing for years for the right to produce and sell raw milk to the public. The FDA and many public health officials warn that it is an extremely harmful product, particularly for children. Yet others believe that it is a key component of eating a healthy, whole foods diet. Here's a story that highlights the ongoing struggle to redefine our food system to reflect the health needs of the people and the environment. Raw Milk Revealed in episode #8.

49 MIN2014 JAN 17
Comments
08: Raw Milk Revealed

07: The Free Farm Stand: A History

On Episode #7 we learn about all the amazing works of Tree & the folks at The Free Farm Stand in San Francisco & we get some restaurant tips from Geneva Europa, Co-Owner of Savor Oakland Food Tours. Free Farm Stand: Like: facebook.com/freefarmstand Website: FreeFarmStand.org Savor Oakland: Follow: @SavorOakland Website: Savor Oakland Tumblr: savoroakland.tumblr.comThe post 07: The Free Farm Stand: A History appeared first on Real Food Real Talk.

36 MIN2013 DEC 12
Comments
07: The Free Farm Stand: A History

06: Giving thanks, with a twist

Our Thanksgiving Special features turkey carving tips from 4505 Meats' Head Butcher Thomas McEntee, Pastry Chef Jessica Entzel's spin on the Thanksgiving classic pecan pie, & we talk food waste recovery with Food Runner's Founder Mary Risely. Food Runners: Website: Food Runners Donate Volunteer 4505 Meats: Follow: @4505meats Website: 4505 Meats Like: facebook.com/4505meats Pastry Chef, Jessica Entzel's: Orange Pecan Pie Tarts > Tart filling 3/4 Stick butter 1 1/4 cup brown sugar 1/4 c molasses 1/4c maple syrup 1/4c agave nectar 2 tsp Orange liqueur 1 tsp orange zest 1/4 tsp salt 3 large eggs 2 cups pecans (or any other nut!The post 06: Giving thanks, with a twist appeared first on Real Food Real Talk.

27 MIN2013 NOV 25
Comments
06: Giving thanks, with a twist

05: Making Impact – Conversations with a Food Activist

From permaculture and food as medicine, to art and technology, we talk the many facets of food justice with Food Activist and Impact Hub Oakland's Co-Founder Ashara Ekundayo. Dehydration as a method of preservation that can be delicious and addicting, Randall Hughes of Oaktown Jerk shares his delicious methods with us. Where can you get tasty food, a great beer selection and some spicy Cajun Po'Boys? Well, probably lots of places, but East Bay Express Restaurant Critic Luke Tsai gives us the goods on some prime spots in the East Bay.The post 05: Making Impact - Conversations with a Food Activist appeared first on Real Food Real Talk.

45 MIN2013 NOV 15
Comments
05: Making Impact – Conversations with a Food Activist

Latest Episodes

14: Ferment To Be

Fermentation y’all! A way to preserve food over a long cold season. A source of amazing nutrients and probiotics for your body. An expression of culture and identity. An action we can take in the steps towards reclaiming our food system. Oh, and it’s also really tasty! Amanda Feifer of Phickle.com sat down with Jaq to share her rich experiences navigating the world of fermentation. Learn what it is, why you would want to do it, and how you would go about making your own tasty fermented creation. Come explore the wondrous art of fermentation with us!

40 MIN2014 SEP 5
Comments
14: Ferment To Be

13: Quick Bites: Ask An Animal Rights Activist

Quick Bites is a new series giving you a behind the scenes listen to our guests talking candidly with Host Jaq Gleason. Interesting questions, quick answers, and a whole lot of laughter. This episode features Paul Shapiro, Vice President of Farm Animal Protection for the Humane Society of the United States. Jaq interviewed him as part of our upcoming in-depth podcast on sustainable meat. Enjoy this little taste and remember, food worth eating is worth discussing.

7 MIN2014 AUG 28
Comments
13: Quick Bites: Ask An Animal Rights Activist

12: Corporate Control Over Natural Brands & How it Affects You

Food labels are the cause of much debate these days, especially when trying to understand what they are actually trying to convey to us, the consumers. In this episode we explore the term natural—what we think it means and how that’s been co-opted by the last two decades of corporate takes overs of small natural food companies. Clarissa Leon, Food Editor of Alternet.org, joins us to share her thoughts on this trend, as well as the details of a recent lawsuit against Kashi and Kellogg over their use of the natural label and what this could mean for other food processors.

17 MIN2014 AUG 15
Comments
12: Corporate Control Over Natural Brands & How it Affects You

11: Urban Wine Making: A Woman's Perspective

Urban winery doesn’t exactly bring to mind the idyllic country side complete with endless hillsides of sun drenched grape vines. But there is something special happening within the enclaves of our cities. People are working hard to bring you delicious fermented fruits with all the skill of an estate winery, sans the pretensions.Despite women graduating with almost half of the enology degrees at UC Davis and purchasing near three quarters of the wine in the United States, they only make up 10% of the actual winemakers. We sat down withShauna RosenblumofRock Wall Wine Companywho is putting out some award winning wines from an old airplane hanger in Alameda, California. We explored what it’s like to be a woman in a field dominated by men, why urban wine-making is so awesome, and learned all about theUrban Wine Experienceevent taking place this weekend in Oakland. Join us to get a little local wine flavor!

22 MIN2014 JUL 31
Comments
11: Urban Wine Making: A Woman's Perspective

10: Home Cooking Your Way To Your Own Food Business

Have you ever been told, “Your bread is fantastic, you should sell it!” Or maybe you’re interested in starting a small business out of your home as a way to generate a little extra cash. Perhaps you are already doing this, but you’re not really sure if it’s legal. Good news, it probably is. Over 30 states have recently passed laws allowing food made in the home to be sold to the public. These are commonly referred to as cottage food laws, but in California it is known as the Homemade Food Act of 2012. There are many people working to transform our food system into something more equitable and sustainable. The Homemade Food Act provides an opportunity to do just that. We spoke with a number of different people within the cottage food movement to hear their stories.

38 MIN2014 MAR 28
Comments
10: Home Cooking Your Way To Your Own Food Business

09: Using a food business to fund non-profits: solidariTEA

Food, justice, and the entrepreneurial spirit find their full expression withSolidariTEA. This Bay Area based organization is dedicated to supporting the efforts of local non profits through the sale of a delicious and healthful beverage. They've created a new, sustainable model to address the funding challenges facing non profits today, and are partnering withPeople's Groceryand theRock Paper Scissor Collectivein Oakland. And of course,SolidariTEAis also a tasty addition to your grocery shelf! Jaq spoke with Co-Founder and Product ManagerTrey JalbertaboutSolidariTEA'sphilosophy, which is exemplified in who they partner with, where their tea comes from and how its made.

26 MIN2014 FEB 28
Comments
09: Using a food business to fund non-profits: solidariTEA

08: Raw Milk Revealed

Know your farmer know your food, eat local, eat real, you've heard this story for awhile now. But what about real milk? Raw milk activists have been pushing for years for the right to produce and sell raw milk to the public. The FDA and many public health officials warn that it is an extremely harmful product, particularly for children. Yet others believe that it is a key component of eating a healthy, whole foods diet. Here's a story that highlights the ongoing struggle to redefine our food system to reflect the health needs of the people and the environment. Raw Milk Revealed in episode #8.

49 MIN2014 JAN 17
Comments
08: Raw Milk Revealed

07: The Free Farm Stand: A History

On Episode #7 we learn about all the amazing works of Tree & the folks at The Free Farm Stand in San Francisco & we get some restaurant tips from Geneva Europa, Co-Owner of Savor Oakland Food Tours. Free Farm Stand: Like: facebook.com/freefarmstand Website: FreeFarmStand.org Savor Oakland: Follow: @SavorOakland Website: Savor Oakland Tumblr: savoroakland.tumblr.comThe post 07: The Free Farm Stand: A History appeared first on Real Food Real Talk.

36 MIN2013 DEC 12
Comments
07: The Free Farm Stand: A History

06: Giving thanks, with a twist

Our Thanksgiving Special features turkey carving tips from 4505 Meats' Head Butcher Thomas McEntee, Pastry Chef Jessica Entzel's spin on the Thanksgiving classic pecan pie, & we talk food waste recovery with Food Runner's Founder Mary Risely. Food Runners: Website: Food Runners Donate Volunteer 4505 Meats: Follow: @4505meats Website: 4505 Meats Like: facebook.com/4505meats Pastry Chef, Jessica Entzel's: Orange Pecan Pie Tarts > Tart filling 3/4 Stick butter 1 1/4 cup brown sugar 1/4 c molasses 1/4c maple syrup 1/4c agave nectar 2 tsp Orange liqueur 1 tsp orange zest 1/4 tsp salt 3 large eggs 2 cups pecans (or any other nut!The post 06: Giving thanks, with a twist appeared first on Real Food Real Talk.

27 MIN2013 NOV 25
Comments
06: Giving thanks, with a twist

05: Making Impact – Conversations with a Food Activist

From permaculture and food as medicine, to art and technology, we talk the many facets of food justice with Food Activist and Impact Hub Oakland's Co-Founder Ashara Ekundayo. Dehydration as a method of preservation that can be delicious and addicting, Randall Hughes of Oaktown Jerk shares his delicious methods with us. Where can you get tasty food, a great beer selection and some spicy Cajun Po'Boys? Well, probably lots of places, but East Bay Express Restaurant Critic Luke Tsai gives us the goods on some prime spots in the East Bay.The post 05: Making Impact - Conversations with a Food Activist appeared first on Real Food Real Talk.

45 MIN2013 NOV 15
Comments
05: Making Impact – Conversations with a Food Activist