WorldWild Podcast

25 | Wild-Farming with Tama Matsuoka Wong

When is farming not farming and when is the wild not really that wild? What to do when what is sidelined may just be a path back to connection with our living planet? It's time to break down dichotomies and silos to move into a new space of possibility...

24 | Sensing Seaweed with Ole G. Mouritsen

Traveling into the deep blue to talk about the food found there, why it may just be our species' saviour, and the science of umami synergy...

23 | Medicinal Mushrooms with Adam Haritan

‘It’s ingesting the forest where it came from...that mushroom is made up of the elements that built that forest’...

22 | Essense of Lapland with Eva Gunnare

Essense; with the emphasis on 'sense', allows us to perceive the world differently, not tied to written language and conceptual frameworks, but freed into wild lyricism and experiential abandon. Here, with Eva as our cultural guide, we take a journey through wild Lapland, Sámi culture, traditional singing, and connecting with deep truth and contentment...

21 | Places You Know with Thomas Laursen

‘I take people to a place that they know, and then I change it, and now it’s a different place. After, they will be motivated to meet nature with more empathy and change how they act in the world’.

20 | Plants Native to Humans with John Kallas

How to build community? This week the highly-respected wild food educator and author John Kallas joins us in conversation around community-building, the concept of elderhood, declining botanical knowledge, the potential of agroforestry and hydroponics, eating seaweeds, and tackling inertia to bring about change…

19 | Weeds to Delicacies with Mark Hix

Telling the story behind the food on the plate and going foraging in central London with esteemed restaurateur Mark Hix...

18 | Nature the Great Library with John Akeroyd

Botanist John Akeroyd takes us to the wilds of Romania and Ireland, through his days at Cambridge, and details the obstacles to conservation...

17 | The Story of Weeds with Philip B. Stark

We talk with Professor Philip B. Stark, one of the key figures in the Berkeley Open Source Food Project, about what weeds can teach us...

16 | Modern British Cooking with Jeremy Lee

Jeremy Lee, Chef Proprietor of Quo Vadis in London, is a man who knows good quality produce and the winding journey of British food up to now...