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FOOD FUTURES

FOOD FUTURES

By MOLD Magazine

What will we eat in 2050? It's no question that food is our greatest connector—but even with new technologies and changing eating habits our food system is in crisis. Hosted by the food design editor LinYee Yuan, Food Futures invites experts across the worlds of technology, agriculture, science and design to separate fact from fiction, inspiring each of us to become creative collaborators in shaping the future of food. Learn more at thisismold.com.
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How to Live A "Degrowth" Life
How to Live A "Degrowth" Life
How can we create more resilient communities and food systems in rejection of the capitalist obsession with infnite economic growth?  Jamie Tyberg is a community organizer in New York City whose work centers around decolonization. On today’s episode, researcher and baker, Lexie Smith is in conversation with Jamie outlining the vision of degrowth as it relates to the future of food and agriculture. Read a version of this Q&A here: https://thisismold.com/degrowth/degrowth-lexie-smith-jamie-tyberg-food-systems Food Futures is a podcast from MOLD Magazine. Credits: Producer: Ludwig Hurtado Associate Editor: Isabel Ling Editor in Chief: LinYee Yuan Cover art illustration by Cynthia Alfonso for MOLD Magazine.
51:17
November 09, 2022
Doomsday Preppers and Food for the End of the World
Doomsday Preppers and Food for the End of the World
On this episode of Food Futures, we speak to artist and writer Adriana Gallo, about preppers, preservation, rotting food, and much more. Her latest essay for MOLD is called "Cooking for the end of the world."
32:05
October 28, 2022
The Rice Sommelier
The Rice Sommelier
Rice is life. For our debut episode, we speak to Momoko Nakamura, aka the Rice Girl, a woman on a mission to bring naturally farmed Japanese rice to the rest of the world. In Japan alone, there are over 200 varietals of rice grown throughout the country—from the snowy northern islands to the Ryukus with their subtropical climate. Through her rice subscription service, she sources directly from farmers and educates rice lovers on the traditional Japanese seasonal calendar by delivering 24 sub-seasons of hand-selected rice. 
37:21
March 01, 2019