{"id":8898,"date":"2018-10-29T12:05:29","date_gmt":"2018-10-29T16:05:29","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=8898"},"modified":"2018-10-29T12:05:29","modified_gmt":"2018-10-29T16:05:29","slug":"nosh-box-a-weekly-food-newsletter-and-podcast-for-while-youre-eating","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2018\/10\/29\/nosh-box-a-weekly-food-newsletter-and-podcast-for-while-youre-eating\/","title":{"rendered":"Nosh Box: a weekly food newsletter and podcast for while you\u2019re eating"},"content":{"rendered":"

This post is guest-written by Jared Kaufman, a Gastronomy student who writes and hosts Nosh Box, a food newsletter and podcast.<\/em><\/p>\n

\"\"<\/p>\n

Whenever I used to find myself needing to scarf down a quick meal \u2014 which still happens more often than I\u2019d like, especially as a Gastronaut \u2014 I would wonder: What was I supposed to <\/span>do<\/span> while I was sitting there eating? It felt like too little time to get any serious productive work done, but also too much time to justify mindlessly scrolling through social media. (So, naturally, social media it was.) <\/span><\/p>\n

Eventually, though, I started reading newsletters. I found that the size of stories fully contained within email newsletters was a great match for that mealtime block. But I couldn\u2019t find a food newsletter specifically designed to read while I was eating. So in October 2017, I combined my food journalism background with my desire to get food stories in my inbox for my lunch break, and the result was Nosh Box, a weekly “eater\u2019s digest.”<\/span><\/p>\n

Now in both newsletter and podcast form, Nosh Box explores a different brand, ingredient, dish, or food phenomenon every Tuesday, and I try to answer the question of what our food can tell us about ourselves. (While Nosh Box\u2019s weekly food feature story is intentionally sized to read or listen to during meal times, you can also check it out while walking down the street, riding the T, going to the bathroom \u2014 I don\u2019t judge!)<\/span><\/p>\n

Over the past year, I\u2019ve written over 150 issues of Nosh Box, about topics ranging from Cheetos to corn vs. flour tortillas to why chip bags are half-full of air. And I\u2019m rolling out some new ideas, too. As I mentioned, I recently began releasing a thematically paired episode of the Nosh Box Podcast with each week\u2019s email. Plus, my original idea for Nosh Box was as a meal-coordinated link roundup, so I recently brought that back in the form of a weekly segment called The Schmear, where we give you a taste of the food news and stories worth reading. And on the last Tuesday of every month, starting this week, the newsletter and podcast will be devoted to The Schmooze, an interview with someone cool in the world of food \u2014 a journalist, chef, researcher, author, eater.<\/span><\/p>\n

As I\u2019ve been thinking of ways to improve Nosh Box, I\u2019m inspired by the people I\u2019ve met and the concepts I\u2019ve encountered in the Gastronomy program. For example, critical theory readings from the Sociology of Taste special topics course informed a recent edition of Nosh Box about the ways Ocean Spray (which is obligated to buy and resell all the cranberries its member growers produce \u2014 about two-thirds of the world\u2019s supply) manufactured demand for an otherwise undesirable berry. And with the introduction of The Schmooze, I\u2019m excited that some of the foo<\/span>d-world luminaries I\u2019ll get to talk to will be Gastronomy students, faculty, and alumni.<\/span><\/p>\n

If you\u2019re interested in getting Nosh Box in your inbox and podcast feed every Tuesday, you can subscribe at bit.ly\/NoshBox<\/a>. And if you have any ideas for topics I should explore or people I should talk to, shoot me an email at noshbox@jaredkaufman.com<\/a>!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

This post is guest-written by Jared Kaufman, a Gastronomy student who writes and hosts Nosh Box, a food newsletter and podcast. Whenever I used to find myself needing to scarf down a quick meal \u2014 which still happens more often than I\u2019d like, especially as a Gastronaut \u2014 I would wonder: What was I supposed […]<\/p>\n","protected":false},"author":14539,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,18,22,27],"tags":[390,957,956,695],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/8898"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14539"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=8898"}],"version-history":[{"count":2,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/8898\/revisions"}],"predecessor-version":[{"id":8901,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/8898\/revisions\/8901"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=8898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=8898"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=8898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}