No Bad Food

119. Crisps, Crumbles, and Cobblers, Oh My!

No shoes were harmed in the making of this episode.

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk about the ins & outs of crisps, crumbles, and cobblers! How do these three baked-fruit beauties differ from one another, how do you make a simple streusel topping, and which fruits should absolutely never be baked into a dessert unless you’re a bad person?

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118. Olive Oil

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) bring you a crash course in olive oil! What do olives have to do with the ancient greek goddess of wisdom Athena? What happens to your digestive system when you put olive oil in your coffee? Have you ever wondered what it means for an olive oil to be ‘extra virgin’? Turns out, it’s kinda super complicated! Let us anoint you with information about the mediterranean’s favorite fat!

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117. Moving Food ft. Greg Schulz

You oughta know by now.

This week, host Tom Zalatnai (@tomzalatnai) chats with special guest plant-based food correspondent Greg Schulz (@giantwerewolf4) about the best foods to eat before, during, and after a big move! We also pitch a new catering service and learn about some of Chicago’s favorite healthy moving day snacks., I guess? Plus- non-beer moving-day drinkies!

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116. Chicken!

TCW: 9/11 and associated experiences of racism and discrimination.

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk about chicken! We get into the health risks of eating undercooked chicken, then dig into some of our favorite ways to eat it! Also, who first domesticated chickens? How do I make a perfect chicken stock? Finally, the most important question: Can chickens be trusted?!

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115. Tom Turns Thirty!

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) celebrate Tom’s latest milestone birthday by digging into some of their favorite foods of all time. We talk powdered donuts, cheesy bread, calamari, schnitzel, sushi, bagels, and more!

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114. Basil: Don’t Lose Your Head!

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk about everyone’s favorite leafy green herb, Basil! We get into different basil varieties, fun uses for pesto, and the herb’s complicated relationship with beheadings. Cruelty, O Cruelty.

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113. Six Thousand Years of Bread by H.E. Jacob

CW: Lots of talk about colonialism, genocide, and war. Some mention of disordered eating.

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk about H.E. Jacob’s prolific tome, 6000 Years of Bread: Its Holy and Unholy History. We get into the interplay of religion, industrialization, and the military, and how all three connect deeply to bread. What lessons can we learn from the history of bread? Where do bagels come from? Why would someone wear Jesus’s foreskin as a wedding ring? The answers may (or may not) surprise you…

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112. Edible Flowers

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk about the wonderful world of Edible Flowers! There’s so many! Dandelions! Nasturtiums! Borage! Roses! Chamomile! Linden! Lilacs! Lavender! Day lilies! Tulips! Apple Blossoms! Cherry Blossoms! Clovers! Pansies! Johnny Jump-Ups! Pickled Magnolias! Peonies! Wood sorrel! Marigolds! Calendula! Hibiscus! Also- How can you identify edible flowers near you? Why should we look to folk wisdom about food to save us from hunger? How does all of this link to food sovereignty?

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111. NBF Does NYC!

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) recap our recent trip to New York City! Bagel sandwiches! Tahini iced coffee! Oatmeal lace cookies! Dumplings! Hand-pulled noodles! Ice…

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110. Seasonal Eating & Food Sovereignty

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk about seasonal eating, supporting local farmers, food sovereignty, and more! Why is it a good idea to buy and eat local produce? How does it affect prices? What role do things like terroir and Barbara Kingsolver novels play in all of this? And what exactly IS food sovereignty, and why is it kind of super important?

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