Joshua Sbicca of the Prison Agriculture Lab is on the podcast to discuss the way that the prison industrial complex uses food and agriculture as a way to uphold itself.

His piece for MOLD, 'It's Time To Compost The Prison Plantation' is part of our series on Food and Abolition, tackling the ways in which the project of prison abolition can inform a movement for redesigning sovereign food systems.

On this episode of the Food Futures podcast, we speak to street vendors from Plaza Tonatiuh in Brooklyn’s Sunset Park and community organizer Brian “Leo” Garita about their fight for a share of public space. 

We’ll also have a conversation with urban planning scholar, Ryan Devlin, who studies street vending and design solutions for vendors.

In mid-May of this year, Olivia Maher posted a simple tiktok in her kitchen describing a meal she dubbed “Girl Dinner”— low effort meals consisting of a smorgasbord of ingredients scavenged from the fridge, freezer, and pantry. What started as a quick video has turned into a viral trend with thousands of videos using the Girl Dinner hashtag set to songs that have been made to accompany the trend. 

Now, in August, it seems that Girl Dinners are here to stay. In an internet culture where trends cycle faster than ever, what is it that has made this one so ubiquitous? With the release of Greta Gerwig’s sensational Barbie Movie, and the seasonal staples of “Hot Girl Walks”, and “Hot Girl Summer”, a renewed embrace of a feminine identity online seems to have set the stage for the still-growing internet trend. The ethos of Girl Dinner removes the pressure to produce high-labor and aesthetically pleasing meals, and instead embraces indulgence and cravings which result in an oddly satisfying weirdness to the plates presented on social media. 

Olivia Maher, creator of the Girl Dinner, and Mold Magazine’s Madeleine Young discuss all things Girl Dinner in this episode of Food Futures.