pineapple radio
Pineapple 20radio

pineapple radio is the podcast outlet of pineapple collaborative, a community for women who love food. The show features women in conversation with each other discussing the ideas, brands and movements in the great big world of food - from policymakers to celebrity chefs, from the culture of agriculture to entrepreneurship, and from food media to food banks.

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    rethinking Thanksgiving

    pineapple is all about community, so with that in mind we wanted to talk about the communities affected by the culture, history of Thanksgiving.

    The genocide of American Indians is well known to a certain extent: warfare, smallpox, and boarding schools have all contributed to the systematic erasure of Native people and culture. Today we’re discussing the history of orchestrated attacks on their traditional food systems with writer Maura Judkis and founder of Indigikitchen, Mariah Gladstone.

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    positively body positive

    We're chatting body positivity- the movement for acceptance, and respect of all bodies, esp marginalized ones with body posi activists Ivy Felicia and Patrilie Hernandez. We'll learn all about what it means to dismantle harmful ideas about the size of our bodies and discuss the idea that that as women, our worth should not and must not be measured by the number on the scale.

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    Aperitif hour

    Aperitif is all about the ritual of communal gathering, celebration, and being present with loved ones before a meal. We’re chattin with Rebekah Peppler - author of newly released Aperitif- a book dedicated to that very idea. Come for the discussion about the terroir, history, tradition of spirits, and stay for Rebekah’s go-to cocktail, the Lillet tonic.

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    everyday dorie

    Dorie Greenspan was a “foodie” before the term was coined. A New Yorker with an affinity for all things French, Dorie has a pulse on everyone and everything in the food world. Through her James Beard award-winning cookbooks and popular columns in The New York Times and Washington Post, Dorie proves that you can be an exceptional cook and baker (and that there isn’t much she can’t do). But what makes a “Dorie” recipe? In “the golden age of cookbooks” what makes hers such hits? On the show we chat with Dorie- our ultimate culinary inspiration all about her storied career, kitchen inspo, and favorite cooking techniques so we too can embrace a bit of Dorie’s spunk and spontaneity in our everyday.

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    wine food

    Wine and food is our raison d'etre. So we're chatting with wine lovers Dana Frank and Andrea Sloenecker on the air to celebrate their new book Wine Food - all about the pineapple way to enjoy wine. And we mean, truly ENJOY it. Move aside wine, cheese and nuts! What we love about this book is that it’s all about matching that glou-glou to the rustic, casual, global food we all love to eat. In Wine Food, they deliver recipes for the pineapple woman to enjoy brunches, salads, burgers, vegetable dishes, picnics, weeknight dinners, and feasts with friends, all inspired by delicious, natural, ethical and affordable wines that go with them beautifully.

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    against the grain

    Chattin' about the power of heritage, alternative, landrace grains with Sarah Owens - a New York City based cookbook author, baker, gardener, and instructor. She’s a James Beard award winner for her first book Sourdough and recently released her second book Toast & Jam.

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    helen's wine world

    Our adventures in the world of women and wine continue with Helen Johannesen of Helen's Wines--her eponymous shop in LA. She's also the wine director of Jon & Vinny's restaurant group, e.g. Kismet, Animal, Petit Trois, etc. She's got taste, style and values when it comes to the wines she enjoys and she's here to share that passion and intel with pineapple.

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    film to farm

    What do masterful storytelling, world-renowned female chefs and progressive agriculture all have in common? Our friend Abby Fuller, an award-winning documentarian and the youngest and only woman director of our fave Netflix show Chef’s Table. From Chef Ana Roš’s kitchen in Slovenia to a regenerative cattle farm in Virginia, Abby highlights critical issues in our food system by filming the most highly acclaimed chefs, farmers and activists who are changing the way we eat. We chat with Abby to hear all about how women are transforming filmmaking, farming and food and what we can all do to create a better food system and world with the power of our voice.

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    beauty is wellness

    Beauty as wellness is all about body positivity, womanhood & food. We chat with Cindy DiPrima Moirsse & Kerrilyn Pamer, founders of CAP Beauty all about their content, products, and community, plus we'll dig into the juicy things like - what does beauty truly mean anyhow? How do we truly embrace wellness in ourselves and others while fighting impossible beauty standards, a fatphobic society, and body image challenges? How can we embrace a more inclusive wellness culture - with diverse races, bodies, genders, ages?

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    salad for president

    We're chatting with Julia Sherman of Salad for President all about where food and art intersect. Through Julia’s history growing up with artists, studying and practicing art, and ultimately finding her artistic expression through salad, we experience food in wholly new way.

    From living with Benedictine nuns clad in denim habits, to constructing gardens on the rooftops of venerable art museums, Julia reminds us that we are all creative. We don’t need to study art history or master the art of French cooking to express ourselves. We #pinefor her because she encourages us to find the artists within ourselves by stealing ideas, breaking the rules, finding the magic in the everyday, and simply creating.

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    the girl behind sqirl

    Today on our show we’re chatting with one of our heros, Jessica Koslow. She’s the girl behind Sqirl - aka the restaurant at the forefront of the California cooking renaissance--food that is both virtuous, delicious and oh so seasonal. Bacon lovers and vegans obsess over it equally and there’s always something new to dig into. We love Sqirl, we love her cookbook “Everything I want to Eat”, we love her jams, and her swag. And we’re honored to chat on the air to chat about her style, identity and values through food.

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    smell the rosé's

    Our fave subjects include wine, wellness, creativity, and style. This episode is all about just that. We chat with Carlie Steiner, co-owner & beverage director at Himitsu - an offbeat & whimsical Japanese inspired joint with an inspired wine & spirits menu. We learn more about Carlie's background, and of course her style, identity and values around wine. Plus, at the end of the show we learn more about the experience around wine with a junk food x fine wine pairing session.

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    appropriation vs appreciation

    We talk culinary appropriation, sovereignty, pride and power today with two guest we #pinefor Sunyatta Amen and Krystal Mack. When we think about food, it’s easy to fall back comfortably into feelings of nostalgia, of sharing and savoring. But what happens when your traditions are taken by others that profit from them? We’re at a moment when kimchi is referred to as “trendy” and a “Best Barbecue” roundup doesn’t include any black people, and a chopped cheese (which are those NY bodega chopped hamburger sandwiches) are sold for ten bucks at an upscale supermarket. On the other hand, food can of course, build bridges. By learning the cuisines of others, we see through the lens of a culture we’ve never looked through before. Yet, if we exploit the food and those who create it for our own gain, we decidedly burn those bridges. So, where do we draw the line?

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    not your average scoop

    We're chattin' all things ice cream with Victoria Lai of Ice Cream Jubilee and Rabia Kamara of Ruby Scoops. In true pineapple fashion, this conversation goes beyond the surface of our fave frozen confections. We cover a large swaths of topics all through the lens of sweet treats like food freedom, collaboration over competition, sourcing & the supply chain, employment & labor, innovation and creativity, and representation in the ice cream biz.

    This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at

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    pasta power

    We chat with Colu Henry and Domenica Marchetti on the topic of pasta, because there’s much more to it than meets the eye. There’s power, resistance and a herstory to pasta. On this episode we’ll dig into vast range of dishes plus the role of women in pasta-making and embracing a riots not diets lifestyle, always.

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    Wine All the Time

    We're drinkin’ wine, all the freakin’ time. Why? Because it’s 2018 and we do what we want. On this topic, we’ve got some questions...everything from... what is natural wine anyway? To how do we decipher all the info on wine bottles? To What’s going on with sexism and racism in the wine industry? To answer those q’s we’ve got Marissa Ross- she's the author "Wine. All The Time.", a gem of a guidebook to casual & confident drinking. She who also happens to be Bon Appetit Magazine’s wine editor (nbd) and our personal wine hero. Why? Because she’s really f***ing funny and is the poster child of approachable wine sippin’--aka #rosstest. She certainly got me interested in wine and huge part of why pineapple loves natural wine...let’s make the hashtag #pineforwine happen y’ We’ve also got Julia Coney on the air -she is one of our favorite DC-based wine writers & wine enthusiasts. Not only is she a wine expert, she’s an outspoken advocate for more women of color in wine. She writes about the need to break the the glass ceiling in wine, esp. for women of color who experience a tremendous lack of representation and inclusion. And we couldn’t agree more. Also, she pairs wines with HBO Insecure episodes, which is pretty much the greatest thing EVER.

    This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at

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    Food & Music

    We’re talkin jams- food and music that is! Two subject areas, inextricably linked in so many ways. First, the experience of eating is in no way just about the food. It’s about the atmosphere too, and in a very real way, music can completely change our dining experience. There’s research that music can even change the way we taste! And then there’s the phenomenon of former rock stars turning to the food industry. What is it about music aficionados being interested in food? Chefs are starting bands. Musicians are tweeting what they eat. Producers have food blogs. And as we all know, chefs are the new rock stars. On this episode we chat with cowboy-sul musician, Odetta Hartman & founder of Dim Sum Media, Farrah Skeiky about the many ways in which we can use music express ourselves through food.

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    Food Justice for All

    As women who love food, it’s important to look beyond our plates and fave restaurants and also learn how to feed our food system awareness and activism. Food Justice underpins all food issues, and so we must educate ourselves about food’s connection to our community’s health, prosperity and wellbeing.

    DC Greens writes on Food Justice: “To advance food justice is to recognize and address the structural inequalities in our food system. The work of creating a just food system shifts power and knowledge to community members so that they can exercise their right to grow, sell and eat healthy food at all times.”

    So on that, we chat with Chloe Marshall of the Capital Area Food Bank and Food Equity Council Communications Chair in Prince George’s County and Laine Cidlowski of the DC Food Policy council on how we as consumers, activists, citizens can create a more equitable food community- whether that’s by purchasing, voting, organizing, or creating.

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    Taking Care of Business

    There are so many entrepreneurial women and wantrepreneurial women in the pineapple community striving to create or grow their amazing businesses. Good ideas are the starting point, but execution alongside financial sustainability and profitability are key.

    Moreover, as the pineapple community knows well, women’s relationship with and identity in food has evolved majorly in the last few decades--heck, even in the last few years. We’re no longer just homemakers or consumers, but rather we’re creating the next generation of amazing food companies--from restaurants, to packaged goods, to farms. More of us are in leadership positions than ever before and we’re hustling to establish/grow businesses big and small. This episode we'll explore how we empower women to "take care of business" such that we are set up for financial success and can scale our businesses. Covering the fundamentals of your financials to seeking investment, we'll explore how to unlock the food businesswoman in us all.

    Sponsored by: Glen's Garden Market. Good food from close by. Learn more at

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    Highly Cookable, Highly Shareable

    This week, we're chattin' all things community, and accessibility around good food. Our guests are Alison Roman - former food editor with Bon Appetit Magazine, and a current best selling author of her cookbook Dining In. You may know her from the chocolate chip shortbread cookies that have gone completely viral on instagram. And Melissa Jones, an edible activist, environmental advocate, and the founder of FoodTalksDC- an online platform that collects and shares food stories spotlighting people of color. Through FoodTalks, Melissa has celebrated and promoted stories from black and brown communities and shared empowering narratives that stem from the land. Both Melissa & Alison manifest the art of hospitality, and leverage the power of food as a community connector. Join the convo as they chat about the importance of food memories, their love of Detroit, and the power of creating accessible food experiences for people we love.

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    Food Freedom with Samantha Attard of Happy Healthy Human & Lina Salazar of Live Well

    This episode on pineapple radio discusses Food Freedom - an idea that we learned from Lee Tilghman, of @leefromamerica. For most women, our identity with food is complicated and wrapped up in some difficult emotions, like shame or obsession- especially in the instagram age where your constantly being told what to eat, what we should look like, and how your life needs to improve. It begs the question- how far should we go with the concept of wellness? And what are the ways that we as a community can combat some of the exclusivity we experience in the wellness space in terms of race, class and gender? We chat with Samantha Attard of Happy Healthy Human & Lina Salazar of Live Well on these questions.

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