No Bad Food

Hosted ByTom Zalatnai & Teffer Adjemian

A show about great food and the people who love to make & eat it. Every week, we dig into a different dish, meal, ingredient, cuisine, or piece of food media, exploring the history & culture around it, sharing favorite recipes, and learning from our wonderful guests. The only rule? You've gotta love it. After all, there's no such thing as bad food.


All Episodes

70. Puffed Kelp Chips & Regenerative Farming ft. 12 Tides’ Pat Schnettler

This week, host Tom Zalatnai (@tomzalatnai) talks to Pat Schnettler (@patschnettler), CEO & Co-Founder of 12 Tides (@12tides), about their company’s revolutionary new snacks, the importance of marine conservation, and how to create a product that goes beyond sustainability and into regeneration! Find out about the health benefits of kelp- both for us, AND for our planet!

69. Dolma: Stuff It!

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk all about dolma, sarma, and other delicious stuffed & wrapped middle eastern appetizers! We also play a little Gastronomical Geography and talk about the effects of industrialization, globalization & international trade on cuisines, which dolma ingredients are indigenous to the middle east and the mediterranean, and the longterm effects of colonialism.

68. It’s Corn! ft. Julian McKenzie

It has the juice!
This week, host Teffer Adjemian (@tefferbear) sits down with longtime friend of the show Julian McKenzie (@jkamckenzie) to talk about everyone’s favorite big lump with knobs, corn! We get into the viral Recess Therapy corn video, the history of corn, and its beautiful versatility as an ingredient! We also talk grits, polenta, nixtamalization, and all the lovely things we can do with cornmeal!

67. Does Your Burger Care About You? ft. Matt Cole

Happy Labor Day! This week, host Tom Zalatnai (@tomzalatnai) calls up longtime friend of the show Matt Cole (@mc_dj_mc) to talk burger history, fast food, and the beauty of a Cowboy Burger! We also get into complicated feelings around nostalgia for capitalist chain restaurants, the value of reading history through a modern lens, and the importance of recognizing the biases that come with that. PLUS, some Hamburger History True or False, and an exciting announcement about the future of No Bad Food!