Food With Benefits

When it comes to the Israeli-Palestinian conflict, nothing is more apparent than the unequal distribution of power between them. And this inequality is present in food, farming, and Palestinian agriculture. How has Palestine food culture changed in this conflict? And how has daily life changed for the farmers of Palestine? Tag along with me as we take a quick look at food culture and Palestine's agricultural history, and learn which organizations are making a change and how you can help free Palestine. 

Well hey there everyone~~ Welcome back to Nothing Fancy. In Nothing Fancy I'll be cooking up some of my favorite recipes and I'll walk you through every step of the way while also talking about some history behind the dish, it's meaning to me, and whatever else I talk about.

Today's episode is about a spicy tuna bowl. A quick and super tasty pantry-raid recipe that's a distant cousin of the Hawaiian poke bowl. Tuna, veggies, rice, what's not to love! 

As you listen along, feel free to pause, rewind, or jump back to an earlier section if you need too.

Ingredients

• 2 5oz. cans chunk tuna
• 1 tbsp gochujang
• ½ tbsp soy sauce
• Around ⅓ cup of mayonnaise 
• 1 tsp ginger paste
• 2 cups white rice
• Bag of frozen veggies (this can be sugar snap peas, green beans, a veggie medley, whichever. I like a veggie medley that has peas, green greens, corn, and carrots)
• 1 tbsp sesame oil or hot chili oil

If you want to follow along with me on my food journey, find me on Instagram @AustinEatsATL

Well hey there everyone~~ Welcome back to Food with Benefits but actually not. Today's episode is part of a new cooking series called Nothing Fancy. In these episodes I'll be cooking up some of my favorite recipes and I'll walk you through every step of the way while also talking about some history behind the dish, it's meaning to me, and whatever else I talk about. 

Today's episode is on kielbasa soup. A recipe I learned from my mom which she learned from her Nana. So it's a recipe that's been in my family for generations, but that's not what I'm making! I'm making my own version of kielbasa soup that's inspired by hers. Don't worry, I'll make her nana's version too, but that'll be on Instagram if you wanna take a look. 

As you listen along, feel free to pause, rewind, or jump back to a later section if you need too.

Ingredients:

• 2 14oz. packs kielbasa sausage (sliced into half-moon shapes)
• 8 cups chicken stock
• 1 small white onion (diced)
• 4 stalks celery (sliced)
• 2 cups half-and-half
• 3 Yukon gold potatoes (.5"-.75" cubed)
• Fresh dill
• 2 tbsp flour
• Salt and pepper to taste

Well hey there everyone! Welcome back to another episode. Today we'll be discussing a bit on the history of ethics, it's relationship to food and eating culture, and is it really ethical to be vegan? 

On todays episode we'll be talking about racism and xenophobia and it's presence in the food industry. From magazine editors at magazines like Bon Appétit, America's doublethink towards the Mexican people and their cuisine, and the white savior complex in fine dining. Ultimately, we'll learn together that food is a connection to a common ground where we can building lasting relationships and true appreciation for others. And there is so much opportunity for us to learn and to grow if we are offered a seat at the table. 

In this episode I'm joined by my close friend, Violet Padilla, who is my go-to source for anything K-Pop related. We'll be discussing K-Pop diet culture, it's connection to early-2000's American pop culture, it's harmful impacts on idols, and enjoying a charcuterie board while we're at it! 

CONTENT WARNING: This episode includes discussions on various eating disorders. 

In this weeks episode we'll be taking a deep dive into America's current obsession with excess, particularly when it comes to food. We'll take a look how the evolution from WWI to The Great Depression, to WWII and the rise of post-war American capitalism influenced and shaped consumerism on such a deep level that we are still affected by them. 

You can follow along on Instagram @AustinEatsATL

Meet your host, Austin Thompson, as we prepare to take a deep dive into our relationship with food and how it’s shaped our lives, culture, history, and society at large. This week, we’ll take it slow and talk about my personal relationship with food and get a sneak peek at what’s in store for Food With Benefits.