Podcasts by Nordic Food Lab Radio
Nordic Food Lab Radio charts the influences behind the lab's work to investigate the edible potential of the Nordic region. Conversations, questions, and stories from the lab explore the role of taste in food diversity, ecology, sensory perception, and identity. We strive to bring you sound-rich stories that take you out to learn in the field and then combine those ideas in the kitchen. Featuring a range of content from short snacks to long meals, Nordic Food Lab Radio is about listening to the world with curiosity. And wondering: does it tastes good?
Further podcasts by NFLR
Podcast on the topic Essen
All episodes
Rumenation from 2016-02-05T16:40:19
Ruminants chewing and re-chewing their cud has shaped human civilization. By grace of their unique four-chambered stomach and its microbiome, plant material indigestible to humans is transformed in...
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Charisma and conservation from 2016-01-08T14:49:05
In this episode, we explore how non-human charisma colours the tension between deliciousness and conservation. Our main story takes us to the Danish island of Bornholm in the Baltic sea, the site o...
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The Old New Superfood from 2015-12-11T13:46:40
The chaga mushroom (Inonotus obliquus, in latin and Báhkkečátná in Sami language) that grows on birch trees has become a trendy 'superfood' in recent years, often marketed as the mystical Siberian ...
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I would kiss them before I eat them from 2015-12-04T13:56:02
This Short features a conversation with Sami teacher Laila Spik Skaltje and producer Anna Sigrithur on her lived experience with Sami entomophagy, or the practice of eating insects. Her father taug...
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Sun, Wind and Pine Bark from 2015-11-27T14:38:30
The Sami are known as the people of the Sun and Wind; named for the elements that they harness to survive and thrive in a sometimes challenging environment. Sami foods instructor Laila Spik Skaltje...
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Desert Eggs from 2015-06-14T17:25:49
The Thoughts in the Field series has brought us all over the world. In this last installment, the lab unearths one of Mexico's most sought after delicacies – escamoles – and reflects on the methods...
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Two White Flies from 2015-05-13T05:36:33
Roberto Flore and David Pedersen chat about their experiences and views on hunting. The chef and hunter talk about the perception of hunting in popular culture and describe how their work has influ...
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A Not So Simple Staple from 2015-04-14T07:55:15
Jonas Astrup Pedersen combines three simple ingredients (flour, water, and salt) into an object of great gastronomic complexity: bread. We go back to bread's origins in grain and talk about the mic...
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The Proust Effect from 2015-04-14T07:38:50
Jonas reminisces about his days studying at Danish folk high school (højskole), and how reading Proust there shaped how he interacts with food today.
Voices: Jonas Astrup Pedersen
Musi...
Bush Coconuts from 2015-04-06T10:07
Josh and Ben discover a delicious insect that's completely new to them...well maybe it's an insect.
Voices: Josh Evans, Ben Reade, Andreas Johnsen, and Rahab Spencer
Music: Packaging b...
Honey Ants from 2015-04-06T08:55:59
In this second installment of Thoughts from the Field, Josh takes us to Yuendumu, a remote town of a few hundred people in the middle of the Central Australian desert. Often times, the lab's work i...
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Thoughts From The Field - Tom The Termite Man from 2015-03-16T14:12:39
For some, eating insects sounds strange. But for many, insects are everyday staples and sometimes treasured delicacies. The lab is in the midst of a 3-year project that aims to learn from cultures ...
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Complex Sandwiches from 2015-03-16T12:09:31
Tom's wife, Ritah, makes roasted termites for Josh and Ben.
Voices: Josh Evans, Ben Reade, and Tom Lugeba
Seaweed Foraging from 2015-03-04T09:26:42
Forager and teacher Thomas Laursen describes foraging for seaweed along the Danish coast.
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In Search of Sea Lettuce from 2015-03-04T09:23:08
Roberto Flore, Head Chef of Nordic Food Lab, goes on a quest to find fresh seaweed in Copenhagen's Torvehallerne market.
Music: Short Selling by Pollen
What's Your Favourite Seaweed? from 2015-03-04T09:18:58
Seaweed foragers, scientists, farmers, and chefs share their favourite seaweed dishes.
Voices: Thomas Larson, Ole Mouritsen, Susan Holdt, Peter Schmedes, Josh Evans, and Roberto Flore.
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Tang Tango from 2015-03-04T09:08:42
Seaweed, or tang in Danish, is so much more than the smelly stuff you find on the beach. Marine algae form a fascinating underwater world of jungles, forests, meadows, and plains. Algae hold tremen...
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