This week’s episode of The Adelaide Show transitions us from cooking with Penfolds Grange to dining with Adelaide’s Dumpster Diving Diva.
We can’t divulge the name of this week’s guest but we can tell you she is accomplished when it comes to food preparation and has a strong background of social justice, so it only makes sense that her two worlds would one day collide, quite deliciously! And, as a bonus, her 13-year-old son is joining us for his insights.
Tonight, we shall call her Nyx, the Greek goddess of primordial night. And her son, we shall call, Hades, god of the underworld.
This week, the SA Drink Of The Week is from Ulithorne.
In IS IT NEWS, Nigel challenges us on stories about food waster.
In 100 Weeks Ago, we delve into the art of striptease with Nona Mona and Dante Rossi.
And in the musical pilgrimage … Todd will be sharing a new song from Rat Ta’Mango.
Would you #eat from a bin behind a #supermarket? That's what #dumpsterdiving is all about. Join the #Adelaide #Dumpster Diving Diva to learn how #foodwaste can be UNwasted, and how WE are the ones creating this wasteful practice of dumping good #food https://t.co/VIZqAkSATq
— The Adelaide Show (@TheAdelaideShow) January 31, 2018
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Running Sheet: Dumpster Diving Diva
|It smells lovely in here|
|Theme and Introduction. Our original theme song in full is here, Adelaidey-hoo.|
|00:02:35||SA Drink Of The Week
2014 Ulithorne Unicus … tasting notes.
|00:08:13||Stories Without Notice
The end is in sight.
Today we announced the end of The Adelaide Show Podcast has been planned for episode 260, marking five years of this humble enterprise.
It was spurred by much reflection after reading Life In Half A Second by local author and entrepreneur, Matthew Michalewicz. Matt will be on our show in April.
Steve has captured some of his key thinking arising from the book, here: 3 bleak ideas that lead to life
|00:12:10||Nyx, the Dumpster Diving Diva, and Hades, her son
For someone who struggles to trust my own leftovers, the concept of dumpster diving for food sends a few shivers down my spine. Just the thought of it leads me to becoming gripped by fears of nausea or worse, and I think I’d face too many mental barriers to embrace the dumpster diet myself. But for those people like our guest tonight, who know how to select and handle food safely, the dumpster is a direct link to delicious delights. We can’t divulge our guests’ names tonight, so, to protect their identities, are using the name, Nyx, the Greek goddess of the night, and Hades, the god of the underworld.
Why is dumpster diving so frowned upon by the organisations who are dumping perfectly good food?
Actually, I say, “perfectly good”, but how can you tell?
George Ujvary (the foodologist who runs Olgas Fine Foods) I certainly think there is plenty to be said for reducing Food Waste. Dumpster diving wouldn’t be necessary if perfectly good food wasn’t thrown out. There is a financial and nutritional cost to dumped but perfectly edible food that is difficult to rationalise. Given that the practice of throwing out edible food exists, dumpster diving seems a rational way to address the issue.
George Ujvary Can’t speak for all food categories but Woolworths for example sets microbiological limits for foods that are listed in their quality standard. Suppliers are required to test the food product in an independent laboratory against those standards and the shelf life effectively ‘expires’ when numbers listed in the standard are breached. I don’t know that I’m in a position to say whether these limits are appropriate, but I do believe them to be generally fairly conservative from a food safety perspective.
George Ujvary Also, I believe different retailers have different limits and to further complicate, it also depends whether you are a ‘home brand’ or an ‘own brand’.
Joy White Yes, I was talking to my local health inspector the other day and he was explaining the process to me. I set the shelf life and the lab will run tests to the set time, so if I want a product to be used by or BBF 2 months they will keep the product for two months and run tests every week for example
Joy White At Homestead Lovers we actively advocate to customers, clients, suppliers and potential that we can do so much with food that will otherwise be thrown out. Unfortunately we have met with a lot of negativeness and/or apathy regarding our suggestions but we do have one client we work extensively with creating shelf stable products from their byproducts and we have a couple of other suppliers that will give us “waste” foods when we order through them, we often give back the packaged product at no charge for them to sell or give away to their customers. I would really like to do more with waste foods especially some awareness on the topic, I look forward to listening to this one The Adelaide Show Podcast
Caitlin Harvey Feast On Foot and McFuzzlebutt’s Manchen (Man Kitchen) have actively supported theOzHarvestSA in the past. Watching them turn left over food into nutritious meals that aren’t bank breaking per serve is fascinating.
Caitlin Harvey I believe Shobosho is doing a dinner to this effect soon. (It is on Feb 23)
Have Use By and Best Before dates cost us the ability of judging food safety with our senses?
What are some of the tricky foods that could be bad but look good? And vice versa?
What prompted you to explore the bins?
What have you found?
What do you do with your surplus?
Does weather play a part?
|01:23:43||Is It News?
Nigel Dobson-Keeffe challenges the panel to pick the fake story from three stories from South Australia’s past.
The News May 1954
The News September 1943
The Mail August 1948
|01:41:37||100 Weeks Ago
|We opened the vault to go back 100 weeks to delve into the art of striptease with Nona Mona and Dante Rossi. Since that recording, Nona has appeared in a special, Penthouse Black Label edition, and started her own podcast, while Dante has moved to Italy to play soccer. And to think, it all began with shedding clothes in public …|
|01:46:50|| Musical Pilgrimage
|And our song this week is Don’t Mind by Rat Ta’Mango, selected by our musical curator, Todd Fischer.|
|The sound is beautiful … Move it here and look at me|
Here is this week’s preview video:
SFX: Throughout the podcast we use free sfx from freesfx.co.uk for the harp, the visa stamp, the silent movie music, the stylus, the radio signal sfx, the wine pouring and cork pulling sfx, and the swooshes around Siri.