Delve into the harsh culinary history of Russia in this episode of The Dark Side of Dining, as host Kenny Mears welcomes back author and food scholar Darra Goldstein to explore how food has continuously shaped, and often plagued, the nation. Goldstein, a professor of Russian literature, reveals that Russia's challenges stem from a combination of geographical hostility (poor soil in the North) and severe political weaponization of food. Historically, natural famines were common due to weather and superstitious agricultural practices, but the 20th century transformed hunger into a tool of political control. Discover the brutal period of Stalin's collectivization, where grain was requisitioned from the fertile Chernozem soil of Ukraine, leading to the deliberate starvation of approximately five million people in the Holodomor. Goldstein highlights how this pattern of using food as a weapon continues today with the Russian invasion of Ukraine, noting the early blockade of grain shipments from the Black Sea ports, which quickly turned a regional issue into a global food crisis. The conversation also explores the legacy of the Soviet era: while starvation was rare, the food supply was monotonous. Today, however, with the collapse of the Soviet safety net, poverty has led to genuine hunger among the elderly, while sanctions have paradoxically spurred Russian ingenuity, leading to the successful domestic production of formerly imported Western goods like hard aged cheeses (Russian Feta, Russian Brie). Ultimately, Goldstein offers a crucial lesson from the Russian experience: the importance of self-sufficiency and resilience, encouraging listeners to cultivate their own food (even small dacha-style garden plots for potatoes and pickles) as a hedge against unpredictable future hardship.

Find out more about Darra and her work!

Website: https://darragoldstein.com/

Instagram: https://www.instagram.com/darra.goldstein/

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Uncover the shocking truth behind your rising grocery bills with food professor Sylvain Charlebois in this episode of The Dark Side of Dining, as he breaks down Canada's massive, multi-million dollar bread price-fixing scandal. Charlebois details the 14-year scheme (from 2001-2015) involving seven major companies, including leading retailers like Loblaw, Sobeys, Metro, and Walmart, and bakers like Canada Bread . The saga began when Loblaw became a whistleblower, disclosing the collusion in exchange for immunity, and offering customers a controversial $25 gift certificate payout. We track the fallout, including a $50 million fine paid by Canada Bread (the highest in history) and Loblaw's recent agreement to a $500 million payout. Charlebois draws a stark comparison between Canada’s immunity-granting approach and the tougher U.S. stance, where executives have faced jail time for similar offenses like price-fixing in canned tuna. The ongoing scandal raises urgent questions about consumer trust and whether other staple products—like beef and canned goods—are also compromised. Ultimately, the lack of forceful regulation and the cozy "club" environment among Canadian grocers is preventing new competition and resulting in higher, unfair prices for the average shopper. Learn how paying attention to market dynamics and holding powerful companies accountable are the only ways to ensure a truly fair food economy.

Check out The Food Professor!:

X: https://x.com/foodprofessor?lang=en

Podcast: https://the-food-professor.simplecast.com/

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Is it possible to be an Ethical Carnivore? In this candid episode of The Dark Side of Dining, host Kenny Mears speaks with environmental journalist and author Louise Gray about her unique two-year journey consuming only animals she killed herself. Motivated by the major environmental impact of meat (upwards of 60% of food-related emissions come from livestock) and her desire to find a non-judgmental way to discuss climate change, Louise shares how this extreme, hands-on experience deepened her appreciation and sense of responsibility for the meat she ate, something often lost in modern consumption. She emphasizes that the conversation shouldn't be about demanding everyone become vegan, but about finding a way to eat less meat and eat better meat. Louise offers practical advice for meat-lovers: introduce variety by exploring different species or cuts (like offal) to minimize waste, and support ethical farmers and local butchers who are raising meat in a responsible way. She stresses that embracing your "hypocrisy" or discomfort about eating meat is perfectly human and can be the first step toward making more conscientious choices. Finally, Louise recounts her shocking discovery about the sheer scale and conditions of intensive pig farming in Denmark, underscoring the gap between consumer demand for cheap bacon and the reality of industrial agriculture.

Check out Louise's books!

• Avocado Anxiety: https://www.amazon.com/Avocado-Anxiety-Other-Stories-About/dp/1472969634
• The Ethical Carnivore: https://www.amazon.com/Ethical-Carnivore-Year-Killing-Eat/dp/1472933109

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