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Deep in the Weeds network expands with The Producers food podcast

Words by Amanda Kennedy
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The Covid crisis has forced some to pull back while others have been inspired to take a risk. Co-founders at Deep in the Weeds network, Anthony Huckstep and Rob Locke fall into the latter camp, adding a fifth podcast to their growing stable. Along with hosts Dani Valent and John Susman, they bring experience and a unique perspective to food and drink journalism.

Podcasting, with its ability to connect to niche audiences in a very direct and intimate manner, makes a natural pairing to the fertile ground that is the Australian food industry. The team started with the eponymous Deep in the Weeds podcast in March 2020, giving voice to hospo workers during the Covid pandemic.

In July 2020 came: Dirty Linen with host Dani Valent bringing her journalist’s eye to hard-to-talk issues such as mental health, racism and misogyny and more; and The Crackling, a food podcast featuring conversations with chefs, producers and butchers primarily focusing on pork. July 2021 saw Fishtales, a seafood podcast showcase ‘below the surface’ stories from all parts of the seafood industry around the world.

The fifth and newest is food podcast The Producers which shares stories from the heart of our food system: the producers, farmers, growers and makers.  While only two episodes have currently been released, the guest list is surely endless.

It’s a fundamental given that we all eat but it is only recently that we’ve begun to realise the essential role food, and food industry workers, play in our lives. Whether they be a person who grows our food or a person who stacks supermarket shelves, we’ve all become a lot more cognisant of their vital part in the system.

As food systems were put under a lot more stress in the last two years, a number of newsletters, social media accounts and podcasts have stepped up to highlight the inequalities in the existing system. The more conversation there is around how food gets from the ground (or water) to our plate, the greater the chance that we will start to appreciate the actual cost and effort involved.

If nothing else, the lockdown sourdough craze taught us that a $7 sourdough loaf was actually a pretty good deal.


THE DETAILS

WHAT: The Producers podcast
WHERE: Wherever you listen to good podcasts
MORE INFO: Deep in the Weeds Network

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