Sound Bites: How We Define Organic Food | When Cultural Food Becomes “Trendy”

Ngau lam is Cantonese braised beef brisket, made with at least seven spices. (Photo Credit: Ruth Tam via Washington Post)

Ngau lam is Cantonese braised beef brisket, made with at least seven spices. (Photo Credit: Ruth Tam via Washington Post)September 10, 2015 – Segment 2

Join us for our newest episode of Sound Bites, our series on our food and our world. Today we look at organic food with Steve Savage, blogger and Agricultural Technology consultant; and Jay Martin, farmer at Provident Organic Farm.

We then interview Ruth Tam, Web Producer of The Kojo Nnamdi Show and contributor to She the People, about her recent article for the Washington Post: How it feels when white people shame your culture’s food – then make it trendy.”

Written by Marc Steiner

Marc Steiner

The Marc Steiner Show currently airs on The Real News Network. The show covers the topics that matter, engaging real voices, from Charm City to Cairo and beyond. Email us to share your comments with us.

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