What does it take to grow food in one of the harshest environments on Earth?

In this episode, Daniel Russek speaks with Shamal Mohammed, CEO of Silal Innovation Oasis in Abu Dhabi, about food security, soil health, local production, and the role of science and technology in building more resilient food systems.

From the UAE’s desert conditions to the global challenges of climate change, limited water, and poor soil quality, this conversation explores why extreme environments may become some of the most important testbeds for the future of food.

Together, Daniel and Shamal discuss:

• Why soil is the foundation of any farming system
• What makes soil healthy
• The connection between soil, water, and food security
• Why local food production matters
• How innovation can help produce food sustainably in extreme conditions
• Why solutions developed in the desert may become relevant around the world

Listen to the full conversation and join us in asking: What is food for you?

In this third episode of What is Food for You, host Daniel Russek sits down with longtime friend and renowned chef Joshua Whigham. Josh brings a wealth of experience from top U.S. restaurants and shares his journey from childhood flavors to his current dedication to responsible sourcing and sustainable cuisine. Together, they explore the critical intersections between food technology and the culinary arts, highlighting the role chefs play as influencers and stewards of change in our food system. From questioning lab-grown proteins to rethinking seafood sustainability, this conversation delves deep into the importance of culinary responsibility and innovation for a sustainable future.

In this episode of "What Is Food For You?", host Daniel Russek sits down with René González, the executive chef of Imperfecto, a Mediterranean-inspired Latin American restaurant in Washington, D.C. They discuss the unique challenges and joys of fine dining, the evolution of culinary traditions, and the importance of leadership and team dynamics in the kitchen. René shares his journey from cooking with his grandfather to leading one of D.C.'s top restaurants. The conversation touches on the balance between innovation and tradition in the culinary world, the responsibilities of chefs to promote sustainable and ethical food practices, and the evolving expectations of diners in the modern age. This episode offers valuable insights into the world of high-end cuisine, the creative process behind dishes, and the importance of consistency and quality in the restaurant industry.