The New Worlder podcast explores the world of food and travel in the Americas and beyond. Hosted by James Beard nominated writer Nicholas Gill and sociocultural anthropologist Juliana Duque, each episode features a long form interview with chefs, conservationists, scientists, farmers, writers, foragers, and more.
New Worlder
Claim This Podcastby Nicholas Gill
5.0(21 reviews)
120 episodes
Updated Daily
Accepts GuestsHas SponsorsLocation 🇺🇸
61
Podcast Authority
BetaGoodBased on show quality, social media presence, reviews, charts, and more
Quality93
Social0
YouTube0
Engagement71
Podcast Overview
The New Worlder podcast explores the world of food and travel in the Americas and beyond. Hosted by James Beard nominated writer Nicholas Gill and sociocultural anthropologist Juliana Duque, each episode features a long form interview with chefs, conservationists, scientists, farmers, writers, foragers, and more.
Language
🇺🇲
Publishing Since
4/19/2021
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61
Podcast Authority
BetaGoodBased on show quality, social media presence, reviews, charts, and more
Quality93
Social0
YouTube0
Engagement71
7
Excellent Areas
3
Good Performance
9
Growth Opportunities
excellent
Episode Length
1h 6m
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good
Publishing Consistency
Every 14 days
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Recent Episodes
December 18, 2025
Episode #121: Lucio and Pablo Usobiaga
I want to you to try to imagine an ancient lakebed where the decomposing aquatic life at its bottom was piled up within the lake and mixed with branches and other organic material to form islands. Now imagine farming on those islands. Imagine these farms being incredibly productive. So productive that the crops grown on them could feed hundreds of thousands of people. Not only do they feed at an incredible scale without depleting the nutrients in the soil, but they encourage additional life. With intervention, by humans becoming part of the ecosystem rather than dominating it, they actually encourage biodiversity. It sounds like the future, right? Right? Would it blow your mind to know that these farm islands were actually created 2,000 years ago in what is present day Mexico City? It’s shocking, right? Would it blow your mind even more if you know they still exist to this very day?<br /><br />These farms are called chinampas and the knowledge that was developed here and expanded on throughout the past 2,000 years continues in a place called Xochimilco, within the limits of Mexico City. Today’s guests are the brothers Lucio and Pablo Usobiaga, who founded <a href="https://www.arcatierra.com/" target="_blank" rel="noreferrer noopener">Arca Tierra</a>, a farm network that includes chinampas farmers, as well as their own farm, and farms from other traditional agricultural systems in and around Mexico City. They also opened the zero-waste restaurant <a href="http://www.baldio.mx/" target="_blank" rel="noreferrer noopener">Baldío</a> in 2024, alongside the British chef Douglas McMaster of <a href="https://www.silolondon.com/" target="_blank" rel="noreferrer noopener">Silo</a>.<br /><br />What these guys are doing and how they are doing it should not be underestimated. They are trying to change the conversation around words like peasant and campesino and turn them into the role models we should all look up to. They are creating a vibrant, alternative network of farmers and collaborators that places value on ancestral agricultural systems and those that are protecting them.<br /><br />What’s important to take away from this and I want you all to think about it into the new year, is how hopeful they are. They are blunt about the challenges ahead and all the awful things that will happen, but they believe in what they are doing. They believe in these farmers and ancient agricultural systems. They understand what it’s going to take to bring them back. I hope that by listening to people like Lucio and Pablo, you do as well. We really can do this, all of us, together.<br /><br />--<br />Host: Nicholas Gill<br />Co-host: Juliana Duque<br />Produced by Nicholas Gill & Juliana Duque<br />Recording & Editing by New Worlder <br />Email: thenewworlder@gmail.com<br />Read more at New Worlder: <a href="https://www.newworlder.com" target="_blank" rel="noreferrer noopener">https://www.newworlder.com</a><br />
December 4, 2025
Episode 120: Gregg Moore
<a href="https://www.greggfmoore.com/" target="_blank" rel="noreferrer noopener">Gregg Moore</a> is a ceramic artist who is best known for his work with Dan Barber at the restaurant <a href="https://www.bluehillfarm.com/" target="_blank" rel="noreferrer noopener">Blue Hill at Stone Barns</a>. The Glenside, Pennsylvania based artist is a professor of ceramic art at Arcadia University and also co-owns the ceramic studio <a href="https://www.heirloomhomeandstudio.com/" target="_blank" rel="noreferrer noopener">Heirloom</a> alongside his wife Jackie, which sells plateware influenced by agriculture and farmers’ markets.<br /><br />Why don’t we think of the plate with as much depth as we think of the food that sits on top of them? Not just how it holds the food on top or within it, but the materials they are made from and what they represent? This discussion really made me think a lot about the vessels we use to communicate food. It’s not every restaurant that can have a ceramicist like Gregg and give them the space to be creative, but for many that strive for something different it could be a missed opportunity.<br /><br />One of the signature elements he works with is bone, using mostly the femurs of cattle that live at Stone Barns. Using a late 1700s recipe by Josiah Spode, he breaks down the bones into a powder, which gets remade into plates and cups. What’s fascinating is they have done tests about the quality of the bones and it is directly related to how the cows live. A healthier, grass fed cow not injected with hormones has purer bones that result in better plateware. It really makes you think about what we are putting in our bodies.<br /><br />--<br />Host: Nicholas Gill<br />Co-host: Juliana Duque<br />Produced by Nicholas Gill & Juliana Duque<br />Recording & Editing by New Worlder <br />Email: thenewworlder@gmail.com<br />Read more at New Worlder: <a href="https://www.newworlder.com" target="_blank" rel="noreferrer noopener">https://www.newworlder.com</a><br />
November 13, 2025
Episode 119: Shava Cueva
Shava Cueva is the Baja California, Mexico born photographer who created the book and platform <a href="https://bebidasdeoaxaca.com/" target="_blank" rel="noreferrer noopener">Bebidas de Oaxaca</a>. The self-published book, now in its second edition, and available in English and Spanish, documents an incredible 87 traditional drinks from the eight regions of the state of Oaxaca. They are drinks made from “fruits, seeds, rinds, leafs, sap, flowers, crusts, [and] stems,” and prepared “raw, roasted, cooked, fermented, distilled, boiled, ground, mixed by mortar and pestle, foamed, cold or hot.” The book is filled with beautiful imagery that show the time and care Shava takes when visiting these often remote, rural communities and it shows the richness of these drinks, which are often left out of conversations of Oaxacan food and are gradually disappearing.<br /><br />What’s especially fascinating is that Shava has no culinary background. In the interview we discuss how the Baja born photographer, who now lives in Australia, first became intrigued by Oaxaca’s traditional beverages. He had a vague idea of a project during the pandemic, but once he arrived to the state and started shooting, he realized how substantial the project could become. There was so many drinks that weren’t archived anywhere and he continues to document them. His <a href="https://bebidasdeoaxaca.com/" target="_blank" rel="noreferrer noopener">website</a> and <a href="https://www.youtube.com/@bebidasdeoaxaca" target="_blank" rel="noreferrer noopener">YouTube channel</a> continue where the books leave off, and the material just keeps coming. It’s an endless source of inspiration for him. I hope more people follow his lead.<br /><br />--<br />Host: Nicholas Gill<br />Co-host: Juliana Duque<br />Produced by Nicholas Gill & Juliana Duque<br />Recording & Editing by New Worlder <br />Email: thenewworlder@gmail.com<br />Read more at New Worlder: <a href="https://www.newworlder.com" target="_blank" rel="noreferrer noopener">https://www.newworlder.com</a><br />
120 total episodes available
Recent guests on New Worlder
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Martin Rosberg
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Garima Arora
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Maru Molina
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Frequently asked questions
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- What is New Worlder?
- How often does this podcast release new episodes?
This podcast updates daily.
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This podcast is available on 9 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
Yes, this podcast regularly features guests.
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