GET READY for another FOOD TRENDS episode where our chef and normal homecooks taste, debate and explore a bunch of interesting food products that caug...
In Auckland, NZ, The Kai Ika Project was created to utilize fish heads, frames and offal which were previously going to waste. Since September 2016, p...
COVID-19 has caused widespread food insecurity in Kenya. Governmental agencies and volunteers alike are doing everything they can to keep people, part...
Decades of political instability have taken a toll on Iraq's national dish Masgouf, a grilled carp that is packed with spices and cooked over a fire a...
After the 2011 Fukushima Daiichi nuclear disaster, Fukushima’s farmers work to overcome radiation stigma, despite the prefecture's track record of pro...
I've been predicting that kelp would be next big sustainable food for over the past 2 years and it's coming true! So we made a veggie burger with kelp...
China super-charges its take-out industry, which might give the world a look into the future of food delivery. Subscribe to Munchies here: http://bi...
French businesses bet big on insects as food while Sophia shows us how to cook with bugs at home. We explore the off-limit foods that might soon be on...
Amid questions about conventional farming methods, many look to do more with less, like farming vertically, using soilless growing methods, and shrink...
Uighur restaurateurs use food to preserve their heritage as Sophia cooks Kewap lamb kebabs. We meet a Uighur school founder and a TikToker blending ac...
