Claudia Hanna
29 episodes listed below
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Everything we eat has a story to tell. What does our food say about who we are, where we come from, and about the way we live? How does it help us connect with neighbors and understand foreign cultures? Aside from being delicious, why do we care so much about food? We take a look into the world’s pantry and come back with incredible stories. In each episode, Mediterranean lifestyle expert Claudia Hanna travels the globe to offer savory (and sound-rich) stories of how much food means and has meant to all of us.
Based on 4 episodes we listened to · September 2026
Claudia Hanna uses detailed food conversations to make labor, cultural inheritance, land stewardship, and personal identity tangible.
Claudia Hanna treats food as an entry into the choices, loyalties, and inherited knowledge surrounding it. Her guest conversations move easily between personal history and material detail, giving olive oil, baking, and traditional cheesemaking a social life beyond the plate.
The olive oil aisle gets awkward once you start asking what the farmer was paid.
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Short reviews from the PlayNext desk, based on the episodes we processed.
A baking conversation about migration, memory, and flavors that carry a life.
Claudia Hanna frames food as identity, community, and pleasure, and Helen Goh meets that with a migration-shaped baking view that brings Malaysia, Australia, and Ottolenghi into the same practical register.
A clear, grounded case for treating olive oil as a living product, not a commodity.
The episode follows Sarah Vachon and Claudia Hanna as they pull olive oil out of the supermarket lane and back toward the people who grow, mill, and care for it.
A food conversation that keeps returning to land, care, and milk.
Trevor Wormadal's conversation with Claudia Hanna keeps food tied to place and memory without losing the practical details. It starts in Arizona, moves through regenerative living, and lands on yak milk and simple cheesemaking, with the sort of knowledge that comes from doing…
A warm olive-oil conversation that turns craft into memory, land, and belonging.
An olive oil story moves through Lebanon, crisis, export ambition, and care for land and people. Rose traces the arc clearly: a gold medal in Italy, a silver in Japan, and then the harder work of building something sturdy enough to survive inflation and a market that had to…
Bourbon talk, barrel stories, messy good pours.
Bourbon reviews with memory, candor, and community.
Everyday life, thought through together.
Host Claudia Hanna interviews Sarah Vachon, founder of Citizens of Soil, about her mission to transform the olive oil industry by connecting consumers directly with small-scale farmers, championing women in agriculture, and debunking common myths about extra virgin olive oil.
Host Claudia Hanna interviews Trevor Wormadal, the Milk Trekker, about his global journey documenting traditional cheesemaking practices.
Dorie Greenspan, a James Beard Award-winning author of 15 books, explains how a request for three holiday recipes became Dorie’s Anytime Cakes, centered on simple “kitchen cakes” for counter-side snacking and coffee.
Host Claudia Hanna interviews baker and psychologist Helen Goh about her new cookbook 'Baking and the Meaning of Life,' exploring how her multicultural background, psychology training, and career journey inform her approach to baking as a form of identity, community, and emotional connection.
Host Claudia Hanna interviews Rose Bechara Perini, founder of the Darmas olive oil brand from her ancestral Lebanese village.
Saurin Nanavati, founder of the design firm Ethos, explains how he took a team of Haitian coffee cooperative workers to Rwanda, where coffee became a symbol of progress after the 1994 genocide, to show what recovery can look like.
Etelle Higonnet, a French-American human rights and environmental lawyer, tells host Claudia Hanna that coffee is one of the top drivers of slavery in Brazil, which supplies roughly 39% of global coffee.
Extra virgin sounds superior, but Emily Lycopolus calls it "the lowest common denominator" of olive oil grades.
Chris Kefalas traces Yalla Greek Ice Cream to summers in Rhodes and a 70-year tradition shared by master maker Ibrahim Sarich Hassan.