Ecosystem Member

Ecosystem Member explores the relationship people have with nature and the more-than-human world. ecosystemmember.com

Ecosystem Member is a society podcast hosted by Unknown Host, with 54 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Unknown Host hosts Ecosystem Member, a society show with 54 episodes published.

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  Episode #52

  Desert X Artistic Director Neville Wakefield on Art, Nature, and Immersive Experiences

  Apr 8, 202633 minS3

  In this engaging interview, Neville Wakefield, a renowned curator and artistic director, shares insights on how art interacts with nature, the importance of immersive site-specific projects like Desert X, and the future of art in space and remote environments. Discover how curators and artists collaborate with landscapes to create dynamic, living artworks that challenge traditional gallery spaces. Keywords Neville Wakefield, Desert X, site-specific art, art in nature, immersive art, public art, art in space, environmental art, contemporary art, art curatorial insights Key Topics ​The role of immersion in site-specific art ​How landscapes influence artistic creation ​The benefits of outdoor and environmental art ​Challenges and opportunities of art in remote environments Key Quotes ​"Nature's always more than just a backdrop" ​"Landscape becomes a studio for the artist" ​"Artists bridge art, science, and technology" Chapters 00:00 Introduction to Neville Wakefield and Desert X 04:33 Nature's Influence on Art and Curation 06:19 The Immersive Process of Curation 09:10 Understanding the Landscape and Its History 12:36 Breaking Down Institutional Barriers 16:15 Cultural Differences in Art Presentation 17:55 Collaboration with Nature in Art 20:41 Embracing Change and Control in Curation 22:53 The Urgency of Temporary Art Installations 24:01 Social Media's Impact on Art Engagement 25:39 Environmental Sensitivity in Art Placement 26:04 Contrasting Environments: Desert vs. Alps 27:57 Future Projects and Aspirations 31:14 The Role of Artists in Shaping the Future Links Desert X Neville Wakefield's website Neville Wakefield’s Instagram

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  Episode #51

  The Future is Ancestral: Reviving Mexico's Chinampas for Sustainable Food with Pablo Usobiaga of Arca Tierra and Baldio

  Apr 1, 202640 minS3

  In this episode, Pablo Usobiaga, co-founder of Arca Tierra and Baldio in Mexico City, shares insights on the importance of Chinampas, sustainable food systems, and the role of chefs and consumers in ecological responsibility. Discover how ancient practices can shape the future of food and environmental resilience. Keywords Chinampas, sustainable farming, regenerative agriculture, Mexico City, local food, zero waste, culinary innovation, ecological impact, food system, cultural heritage Key Topics Chinampas as an efficient food production system The history and decline of Chinampas in Mexico City The importance of diversity and complexity in agriculture The role of chefs in promoting local, sustainable ingredients The concept that the future is rooted in ancestral practices Takeaways Chinampas are one of the most efficient food production systems known and still exist today. Humans can have a positive impact on ecosystems, as demonstrated by Chinampas. The future is rooted in ancestral knowledge and practices. Food connects us and is a powerful tool for impact and cultural identity. Regenerative practices and diversity make food systems resilient. Quotes "Humans are part of nature, not separate from it." "Food is the universal connector among people." "Chefs and nature speak a different language." Chapters 00:00 Introduction 02:37 Connection with Nature 04:59 The Importance of Food in Society 07:32 Chinampas: A Historical Perspective 10:31 Chinampas vs. Modern Agriculture 13:03 The Decline of Chinampas 15:46 The Role of Chefs and Restaurants 18:42 Consumer Influence on Food Choices 21:22 Valdio's Unique Approach to Dining 23:51 Restaurant Menu and Culinary Philosophy 26:36 Success and Fulfillment in Hospitality Links Arca Tierra Baldio Pablo Usobiaga on Instagram

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  Episode #50

  The Overzealous Chef: How Rob Rubba Built a Truly Sustainable Restaurant

  Mar 18, 202634 minS3

  Summary In this episode, chef Rob Rubba shares his journey towards creating a sustainable restaurant, Oyster Oyster, emphasizing the importance of seasonality, local sourcing, and innovative waste reduction practices. Discover how his overzealous approach to sustainability is shaping the future of responsible dining. Keywords sustainable restaurant, seasonality, local sourcing, waste reduction, oyster oyster, Rob Rubba, eco-friendly dining, regenerative food systems, Michelin Green Star Key Topics Rob Rubba's relationship with nature and childhood influences The origin and mission of Oyster Oyster Overzealous sustainability practices in fine dining The role of oysters in environmental regeneration The importance of seasonality and local sourcing Staff training and educating diners about sustainability Challenges and successes in building a sustainable restaurant The impact of COVID-19 on sustainable restaurant practices Chapters 00:00 Intro 03:13 Connecting with Nature: A Chef's Perspective 04:39 The Birth of Oyster Oyster: A Sustainable Vision 06:01 Oysters and Environmental Responsibility 08:26 The Role of Restaurants in Sustainable Eating 09:55 Misperceptions of Environmentally Responsible Eating 11:13 Celebrating Seasonal Ingredients 12:51 Influences and Inspirations in Sustainable Cooking 13:56 Facing Skepticism: The Journey of a Sustainable Chef 15:37 Creativity in Sustainability: The Art of Cooking 15:45 On Sticking To Your Convictions 22:41 Educating Eaters: The Role of Staff Knowledge 24:42 Intentionality in Sustainable Practices 25:14 Challenges in Sustainable Restaurant Operations 27:42 Evolving the Menu: Keeping it Fresh and Relevant 30:27 Navigating Trends: The Meat Debate in Sustainability 32:08 Quickfire Questions: A Chef's Favorites Key Links Rob Rubba's Oyster Oyster Oyster Oyster on Instagram SILO London by Douglas McMaster One Straw Revolution by Masanobu Fukuoka

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  Episode #49

  Indigenous Ingredients, Terroir & Culinary Ethics with Ben Shewry of Attica Melbourne

  Mar 4, 202643 minS3

  Summary In this episode of the Ecosystem Member podcast, chef Ben Shewry discusses his journey from rural New Zealand to running Attica in Melbourne. He reflects on his deep connection with nature, the importance of indigenous ingredients, and the role of terroir in cooking. Shewry emphasizes the need for ethical sourcing and the moral obligations chefs have towards their ingredients and the environment. He also shares insights on creativity in the culinary arts and the influence of his parents on his values, as well as the importance of instilling a love for nature in the next generation. Key Takeaways Ben's childhood in rural New Zealand shaped his connection to nature. Indigenous ingredients are vital for telling a country's true story. Terroir significantly affects the flavor of ingredients like potatoes. Chefs have a moral obligation to honor the ingredients they use. Quality sourcing is essential for culinary success. Creativity in cooking should not overshadow the integrity of ingredients. Ben's mother instilled strong ethical values in him. Children can teach adults about the joy of nature. Culinary leadership involves lifting others up and being empathetic. Nature connection is crucial for the next generation's future. Chapters 00:00 Connection to Nature: A Chef's Journey 00:30 Introduction 05:50 Influence of Growing Up on a Farm on His Cooking Philosophy 08:48 Indigenous Ingredients and Cultural Heritage 12:16 Terroir of a Potato 15:55 Balancing Creativity and Ingredient Integrity 20:16 The Onion is Invisible 23:07 Sustainability and Market Demand in Culinary Arts 26:39 Ethical Leadership and Personal Values 30:40 Creativity Beyond the Kitchen: A Personal Reflection 38:01 Imparting Values to the Next Generation 43:21 ESM BS Exit Audio.mp4 Links Attica Website Attica on Instagram Ben Shewry on Instagram Kobe and the Sea 'Uses for Obsession' on Bookshop.org Keywords Ben Shewry, Attica, indigenous ingredients, culinary ethics, nature, terroir, creativity, cooking philosophy, sustainable food, Australian cuisine Photo Credit: Hangi Image in Video Podcast from Wikipedia By Einalem - https://www.flickr.com/photos/einalem/2123097939/, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php505

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  Episode #48

  Trash to Treasure: How Biodesign is Changing the World with Paula Camiña Eiras

  Feb 18, 202632 minS3

  Summary In this episode of the Ecosystem Member Podcast, Rick Evans interviews Paula Camiña Eiras, a designer specializing in material innovation and biodesign. They discuss Paula's relationship with nature, the principles of biodesign, and the importance of regenerative thinking in design. Paola shares insights from her project Co-Obradoiro Galego, which connects the fishing industry with basket weavers in Galicia, and explores the integration of waste materials into new products. The conversation highlights the balance between listening to communities and innovating, the challenges of using byproducts, and the significance of crafting compelling narratives around sustainable products. Paula also reflects on her role as a lecturer and the excitement of the next generation of designers in the field of biodesign. Key Takeaways - Paola's relationship with nature influences her design work. - Bioddesign integrates biological principles into design methodology. - Regenerative design aims to restore ecosystems through design. - Collaboration with local communities enhances design projects. - Using waste materials can create valuable resources. - Listening to materials and communities is key to innovation. - Crafting compelling narratives helps promote sustainable products. - Education plays a crucial role in the future of biodesign. - Balancing tradition and innovation is essential in design. - Sustainability requires a multidisciplinary approach. Keywords biodesign, material innovation, regenerative thinking, sustainability, design process, community collaboration, product development, lifestyle brands, environmental impact, education Chapters 00:00 Connecting with Nature: A Designer's Journey 07:11 Understanding Bio Design and Material Innovation 07:49 Regenerative Thinking in Design 09:14 The Co-Obradoiro Galego Project: Crafting with Community 13:19 Integrating Waste: The Art of Basket Weaving 16:01 Balancing Listening and Creation in Design 17:05 The Dulcie Room Diffuser 18:02 Innovative Products: The Room Diffuser Case Study 21:57 Crafting Compelling Narratives for Sustainable Products 24:01 The Future of Biodesign: Educating the Next Generation 26:01 Inspiration in Bio Design: Recent Discoveries Links - Co-Obradoiro Galego Short Documentary - Paula's Instagram - Dulcie Room Diffuser Project - Fernando Laposse

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