It’s Friday Show and Tell time!

This Week for Dinner is on Instagram!

So, my blog turned 12 last week. I totally forgot about the blog’s birthday, so, you know, Happy Birthday, Blog! Good job on 12 years and all that. Anyway, I’ve been on Instagram forever but have never focused exclusively on food content because, well, Instagram was sort of my happy place where I did whatever I wanted. It still is, but I have finally pulled the trigger and got This Week for Dinner going on Instagram. I would love love love it if you want to follow me over there. I’ll share content from the blog as well as the podcast (which will be starting up again soon!), the weekly menu and great food! The handle is simply @thisweekfordinner.

Recent Podcast Recommendations

Two of my favorite podcasts had some great episodes lately talking about plant-based food. They’re really well done and super interesting, so I definitely want to share them with you!

Science Vs

I love Science Vs, it’s a delightful science podcast by Gimlet media and the host Wendy Zukerman is one of my favorites. Anyway, they recently did an episode about vegan diets, looking at different vegan and anti-vegan claims (like vegans are better for the environment and you need cow’s milk to be healthy) to figure out what was true. You can listen to the episode here: Vegans: Are They Right?

But what I really want to share is the follow up episode about milk alternatives, or shmilks as Wendy calls them. It’s a super short episode that looks at the environmental impact of soy, almond, oat and cow’s milks. At the end of the episode, my 11-year-old Anna said, “Well, it looks like probably our whole family should start using your oat milk, huh, Mom?” You can listen to the episode here: Soy, Almond, Oat Milks: Are They Udder Bull?

Freakonomics

Freakonomics is another of my favorite podcasts. Their recent episode The Future of Meat is fascinating and great food for thought. Pat Brown, CEO of Impossible Foods, is interviewed extensively and he has really thoughtful ways of looking at the future of food and meat production. (Fun fact: my husband Nate’s company synthesized DNA for Impossible when they were developing their ground beef product. Cool, huh?)

That’s all for today! And, as always, show and tell is for the whole class! Feel free to share whatever you want in the comments below!