In this episode of Eat My Globe, our host, Simon Majumdar, welcomes back actor, director, writer and theatrical performer, Lou Diamond Phillips to the podcast. They will be talking about Lou’s superb best-selling new book, “The Tinderbox: Underground Movement”; his upcoming theatrical, movie and TV work; and his favorite food scenes from non-food related movies. They will also talk about Lou’s favorite recipes, and his passion for cooking.

So, make sure to follow along every week and follow us on:

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Distributed by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, will be looking at the story of lamb (and hogget and mutton). The story of sheep meat is an ancient one. Its earliest use can date back to a Mesopotamian recipe known to archeologists from clay tablets which dates back to 1730 BCE. Today, many people in the U.S.A. consider it to be “to gamey” and is way behind the sales of other proteins such as beef, pork and chicken. It is, however, popular in many other areas such as in Central Asia where it is the meat of choice, to Australia where the leg of lamb is a hugely popular Sunday meal, and New Zealand where there are more sheep than people. This episode will also explore the use of goat for milk, cheese and for meat too.

So, make sure to follow along every week and follow us on:

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Twitter: @SimonMajumdar

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In this episode of Eat My Globe, our host, Simon Majumdar, will talk to historian, Dr. Eleanor Barnett, about her wonderful new book, “Leftovers: A History of Food Waste and Preservation.” They will discuss the history of food waste from the sixteenth century all the way to the present day; the influence of women who developed food preservation, through the art of refrigeration; the role of pigs, wars, and pandemics in food waste; and so much more.

So, make sure to follow along every week and follow us on:

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Twitter: @SimonMajumdar

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In this episode of Eat My Globe, our host, Simon Majumdar, will share the story of MFK Fisher, a wonderful food writer who lived from 1908 to 1992. She was one of the most famous food writers in the U.S. and arguably the person who established the genre of food memoirs. Without her and her books – such as “How to Cook a Wolf,” “Serve it Forth,” and “An Alphabet for Gourmets” – one could argue that we would not have works like “Kitchen Confidential” or “Eat, Pray, Love.”

So, make sure to follow along every week and follow us on:

Twitter: @EatMyGlobePcast

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Twitter: @SimonMajumdar

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In this episode of Eat My Globe, our host, Simon Majumdar, continues his conversation with his friend and superb chef of East meets West cooking, Ming Tsai. They will discuss their thoughts on Chinese take-out and Chinese American dishes, Ming’s five favorite Chinese dishes, and his support of “Family Reach,” a charity that supports people with cancer. It’s a lively and informative conversation so tune in and don’t miss this episode.

So, make sure to follow along every week and follow us on:

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Twitter: @SimonMajumdar

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In this episode of Eat My Globe, our host, Simon Majumdar, will be talking to one of his friends, Ming Tsai. His life is so rich and diverse, we have split this truly fantastic conversation into two episodes.

In Part 1, Ming talks about his change from a degree in engineering to working in his mother’s Chinese restaurant, the amazing chefs he has worked with during his career like legendary pastry chef Pierre Herme, his thoughts on cooking in France, and so much more. It is a fascinating story with a lot of good advice for cooks and those running a business.

So, make sure to follow along every week and follow us on:

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Twitter: @SimonMajumdar

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In this episode of Eat My Globe, our host, Simon Majumdar, will be interviewing Distinguished Professor and Cultural Anthropologist at The Ohio State University, Jeffrey Cohen. Simon and Jeffrey will talk about insects and how they might become a useful source of protein for some countries. Of the 8 billion people on earth, almost 2 billion of them have some form of insects in their diet. Indeed, they eat almost 2000 types of insects. Insects are filled with protein, micronutrients and energy.

They will also discuss how some of these insects are a delight and have all these elements of energy and proteins. They will also talk about the history of insect eating in some nations, and contrasting those with nations that did not have the same history of insect eating. They will also chat about whether the “yuk” factor can be overcome in those nations that have kept away from including insects in their diet. It’s a fascinating conversation that you do not want to miss.

So, make sure to follow along every week and follow us on:

Twitter: @EatMyGlobePcast

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Twitter: @SimonMajumdar

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In this episode of Eat My Globe, our host, Simon Majumdar, will look at the development of milk and milk substitutes. This episode will take us through early times of human kind, when people could not keep milk, but turned it into cheese and butter; through times where drinking milk was considered barbaric by the Greeks and Romans, through the 18th century where a rag doll made one man look to finding a sealable milk bottle. Along the way, we will discover how plant-based milk is not a new thing and how raw milk is making a small but significant comeback. You don’t want to miss this fascinating history.

So, make sure to follow along every week and follow us on:

Twitter: @EatMyGlobePcast

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Patreon: https://www.patreon.com/EatMyGlobe

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Twitter: @SimonMajumdar

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