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.

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.

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

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