For a millennia, the Inuit people have managed to survive off the land of Greenland, an extreme Arctic environment. Assistant Professor Aviaja Lyberth Hauptmann has been conducting a two-year postdoc on the Greenlandic Diet Revolution, which looks at the microbiomes of traditional Greenlandic foods, an almost exclusively animal-based diet. Full of fascinating insights, this conversation will get you thinking about what health really means for humans and the planet and how the two can and can’t be connected. It’s also an important conversation to consider how vulnerable communities fit in to our global climate solutions.
Gunnar Karl Gíslason is the founding chef behind Dill, which was the first restaurant in Iceland to receive a Michelin star. He is also the author of North: The New Northern Cuisine of Iceland. In this episode, we trace Iceland’s food traditions through the individuals that are helping to keep them alive.
Isolated in the North Atlantic, for many years the Faroese largely relied on eating what was found in the environment around them. They learned to use every bit of animal and how to store and preserve as much as possible for as long as possible resulting in a fascinating and unique food culture that I discuss with Kinga Eysturland who runs a bed & breakfast in the Faroes and is an author of “Faroe Islands: A Tourist & Cultural Guidebook.
Noah Erhun has 8 years of experience working in artisanal bakeries in the United Kingdom, Australia, New Zealand, and today in Denmark where he leads production at Juno The Bakery in Copenhagen. His expertise is in naturally leavened breads and heritage grains. In this episode, Noah takes us on a ride through time and around the world as we explore how heritage grains are making a comeback with the surprising help of Instagram.