Ep 23: Wa, Me'a Kai, Food - Part 2

In part 2 I build on the question, where does our food come from?
What can be recovered or re-made? I explore the transmission of
knowledge through food production and preparation, as well as the
function of vulnerability when eating. Examples from Mesoamerica,
Abya Yala, Turtle Island and the Moana/Wansolwara reveal colonial
legacies in the contemporary challenges for sustainability, as
well as embedded knowledge in ancestral food relationships.