Foodie Pharmacology Podcast

Ancient Medicine with Dr. Alain Touwaide

The history of medicine has long fascinated me. In the ancient Mediterranean, the lines between food and medicine were often blurred. Hippocrates, the “father of medicine,” is famously quoted as stating, “Let thy food be thy medicine, and medicine be thy food.” Interestingly, there are no actual records of this statement – but it clearly falls in line with the philosophy of medicine that emerged over a span of three hundred years when the Hippocratic Corpus, or series of manuscripts, were written. In this episode, I meet with Dr. Alain Touwaide – a leading scholar in the history of science and medicine in the ancient world – to find out more about how certain plants were integrated into medicine in the past. We cover 3,000 of fascinating history in this episode – so get ready to explore the foods and medicines that spanned the rise and fall of empires with us! 

#History #Medicine #Hippocrates

A Short Cut To Mushrooms with Daniel Butler

Mushroom forager Daniel Butler shares his tips on your favorite funky fungi. If you’ve ever gone on a forest hike on a wet day in autumn, it’s likely that you encountered many different species of mushrooms growing along the forest floor or on rotting logs. As you marveled at their myriad shapes, sizes and colors, you may have wondered – are these edible? Poisonous? In this episode, I met with with mushroom forager Daniel Butler in the Wales countryside to chat about this and more! From sustainable harvesting techniques to tips on how to learn more about the edible mushrooms found across the US and Europe, we cover some fascinating topics on the world of fungi. Whether you are a seasoned forager, or a novice curious to learn more, there is something for all to learn in this episode. 

#Mushrooms #Forage #WildFood

Just the Tonic with Kim Walker and Dr. Mark Nesbitt

The word “tonic” elicits thoughts of something bitter, beneficial to health, or perhaps even a favored cocktail base. When it comes to tonic water, the bitter tasting alkaloid “quinine” is the key ingredient – and it has a fascinating history. You may know that quinine was used in the battle against malaria – but did you know that the pairing of gin with tonic came long after years of consuming it with brandy, rum or wine? On this episode, I speak with Kim Walker and Dr. Mark Nesbitt – the authors of a new book on the topic of tonic, entitled Just the Tonic: a Natural History of Tonic Water. 

#Tonic #NaturalHistory #Cinchona

Share A Dram with Whisky Master Gordon Motion

Though its ingredients core are simple – barley, yeast and water – the final product that comes about after years of aging is incredibly unique. The distinctive flavor of Scotch whisky is influenced by the way it is malted, how the malt is dried, the distillation process, and lastly the aging process! The type of wood and its prior use in former casks – whether for sherry or bourbon – also influences the final flavor. Whisky is an amazing case study in how plant chemistry and extraction methods influence the chemical character of the final product! In this episode, I dive into the chemistry and flavor of one of my favorite spirits and speak with Gordon Motion, the master whisky maker for Highland Park. 

#Whisky #Scotland #Fermentation

Haggis & The New Scottish Cuisine with Chef Ben Reade

Have you ever considered how the biochemistry of taste influences our food choices? The food industry spends millions on scientific research in efforts of achieving the ultimate bliss points in our food experiences – from the perfect potato chip to the soda that has just the right amount of carbonation and sweetness. But, is this food “bliss” point achievable outside of the industrial food context? I definitely think so! On this episode, I chat with business owner and chef, Ben Reade, from the beautiful city of Edinburgh, Scotland. We discuss food pairings, traditional Scottish dishes, and the fascinating origins of Scotland’s most famous dish – Haggis! 

#Haggis #Scotland #Taste

Enter the "Blue Zone" with Dr. Lukasz Cielsa

Have you ever heard the term “blue zone”? It refers to a few places on Earth where a large number of locals live to be a hundred years old or older. Lifespan and even healthspan are influenced by many different factors ranging from genetics, to physical activity, social factors, and diet. In this episode – we explore a special citrus species consumed in the traditional diet of Okinawa, which happens to be rich in compounds known as polymethoxy flavonoids, which may have some health boosting effects. I speak with Dr. Lukasz Ciesla to learn more about the impact of these compounds on measures of resilience, and what this may mean for healthy aging. 

#Ageing #Health #HealthyLiving

Botany at the Bar! Bitters, Shrubs, Syrups & More with Dr. Rachel Meyer and Dr. Ashley Duval

Have you ever considered plant biodiversity through the lens of your taste buds? I chat with Dr. Rachel Meyer and Dr. Ashley DuVal about their work in the world of bitters and other botanical beverage ingredients. Along with Dr. Selena Ahmed, they are co-founders of Shoots and Roots Bitters and co-authors of their new book Botany at the Bar: The Art and Science of Making Bitters. We discuss the pharmacology behind some fascinating botanical ingredients that span the food-medicine continuum and offer some simple recipes on how to make your own non-alcoholic vinegar “shrubs” at home!

#Bitters #Cocktails #Syrups

Apples with Dr. Will McClatchey

Apples have a long history in folklore – from being called the forbidden fruit to associations with witches. Since their domestication in Central Asia thousands of years ago, thousands of cultivars have been developed by people across the globe. Today, we eat them raw, or process them into dry form, as apple cider, apple cider vinegar, apple juice, apple sauce, apple butter. We cook them stewed or in savory or sweet dishes. They are both versatile and full of key phytonutrients, including flavonoids that may help combat the oxidative damage that is a hallmark of chronic disease. In this episode, I speak with Dr. Will McClatchey – an ethnobotanist and pharmacist with a sweet spot for this intriguing crop. Join us as we explore the amazing history of cultivation and health values of America’s favorite fruit. 

#Apples #Cider #CropDiversity

Chatter in your cheddar? Microbe cross-talk just got interesting! with Dr. Laura Sanchez

Cheese is gooey, delicious, and comes in so many flavors and forms! But, how does this food, which starts with the simple base ingredient of milk, acquire this diversity in flavor? The credit goes to a variety of microbes that not only alter the color, smell, texture and flavor of cheese—but also do it via complex molecular signaling networks. Join me as I meet with Dr. Laura Sanchez, a rising star in the field of natural products chemistry who is applying advanced tools in chemistry to listen in on those microbial conversations underway in Bayley Hazen Blue cheese. 

#BlueCheese #MassSpectrometry #Cheese

"The Sioux Chef" Sean Sherman, Labrador Tea and Indigenous Eats

Did you know that there is a fragrant shrub with medicinal properties against respiratory infections, pain and diabetes that has been used by indigenous people spanning North America, Europe and Asia for centuries? Labrador tea is still valued today in the treatment of many ailments and is consumed as a traditional beverage. It is just one of many wild plants that make up the indigenous cuisine of Native peoples in the US and Canada. In this episode, I speak with award-winning chef and indigenous activist, Chef Sean Sherman, who is raising awareness about the cultural and medicinal value of this and many other unique wild ingredients with his company “The Sioux Chef” and nonprofit North American Traditional Indigenous Food Systems. 

#Indigenous #Cuisine #Chef