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In honor of National Avocado Day, the trio tackles the controversial question of whether avocado is truly vegan and celebrates all things avocado and how to enjoy this versatile fruit. Tune in for heartwarming stories, delicious recipes, and valuable insights to help you navigate the winter months with warmth and resilience, all while celebrating the unique blend of LGBTIQA+ themes, food, and culture that makes “Everybody Eats” so special.

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Connect with David:
You can find David online at davidpellerin.com.au or on Instagram @davidpellerinphotography.

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Discover the charm of Melbourne’s Carrot Man, Nathan, who spreads joy with his giant carrot and positive energy. Learn about his popular Instagram account and the impact he’s made on the community. Brett and Robbie also dive into their favorite carrot dishes, and Brett shares his family’s beloved salami-making traditions, highlighting the importance of keeping these customs alive.

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We dive into a lively discussion on Pride Month, questioning if it’s irrelevant to Aussies during our winter months. Are we overdoing it with Pride events? How does winter depression affect our celebrations? We explore the origins of Sriracha sauce and the future of advocacy, calling for new voices and envisioning what Pride should be in the next 5 years.

Then it’s on to all things rice – the most grown and eaten grain in the world. We talk about the great rice war, favorite rice dishes, and their cultural origins. Ana loves broken rice from Vietnam, while Sasja enjoys simple rice with broccoli and oyster sauce.
Join us for a flavorful episode blending food, culture, and queer perspectives on Everybody Eats on JOY 94.9, Melbourne’s LGBTIQA+ community radio station.

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In this episode, we have the privilege of speaking with Guy Ritani, a visionary artist, activist, and educator, about their work in sustainable food systems and cultural resilience. Guy shares insights into their latest project, Dayma, which fosters intergenerational connections through storytelling, food sharing, and song. Additionally, Brett and Sasja dive into their “For You Page” to highlight some of the most exciting and entertaining food finds from Instagram and TikTok. Join us for a fascinating conversation and some delightful social media discoveries!

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Sasja and Anastasia open up about their unique experiences with mental health, particularly within the trans community. Sasja shares her personal journey, while Anastasia discusses her process of allowing herself space to acknowledge and address her mental health challenges. Robbie reveals a poignant story about a panic attack that left them reliant on the kindness of strangers in a restaurant.

The conversation also touches on emotional eating, exploring how it intersects with mental health and personal experiences.

If this discussion about mental health resonates with you and you think you may need help, please visit joy.org.au/support for a range of resources specific to the LGBTIQA+ community.

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In this special episode, we take on the ultimate chili challenge, tasting some of the world’s hottest chilis to hit our donation milestones. Listen in we brave homegrown fresh chillis from Sasja’s garden and spicy hot sauces, including Da Bomb, all in the name of raising funds for JOY.

Along the way, we share our personal experiences going through JOY radio training and our fast-tracked journey to becoming live presenters. It’s a wild ride full of laughs, tears, and a whole lot of heat! By the end, the chili sends us pretty loopy, but it’s all worth it to support this incredible community station.

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We also discuss the significance of Vesak Day (Buddha Day), discuss community burnout in light of IDAHOBIT and highlight JOY’s upcoming Radiothon from June 1st to June 7th, celebrating 30 years of JOY with exciting prizes.

Tune in for an episode filled with delicious stories, community insights, and culinary inspiration!

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Connect with Six Eyed Scorpion:
Check out Six-Eyed Scorpion products at sixeyedscorpion.com and follow them on socials @sixeyedscorpion.

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In their discussion, they urge listeners to look beyond superficial gestures and reflect on their own experiences with discrimination and calling out queer-phobic behaviour. They share personal stories and insights on fostering a genuinely inclusive and supportive environment for the LGBTQIA+ community at work.

Robbie recounts a poorly executed diversity initiative in some spaces, emphasising that visible support must be backed by deeper commitments to change, such as training and education. Anastasia discusses her frustration with performative ally-ship and her efforts to advocate for real policies and support systems for LGBTQIA+ employees. Brett highlights the importance of ally-ship and the role of colleagues in creating a supportive atmosphere, stressing that genuine ally-ship involves actively addressing discriminatory practices.

They also added a lighter touch to their discussion by talking about their favourite meals from the week. This casual chat about their culinary experiences offered a nice balance to the heavier topics, showing their personalities and building a sense of camaraderie. It also subtly highlighted the importance of finding joy and connection in everyday moments, reinforcing the idea that fostering an inclusive environment involves both serious commitment and the celebration of shared, lighthearted experiences.

Together, they encourage listeners to critically assess their workplaces, offering practical advice on moving beyond symbolic gestures by implementing comprehensive anti-discrimination policies, providing ongoing education, and creating safe spaces for open dialogue and support. Their goal is to inspire a more profound commitment to inclusivity, ensuring that every action genuinely supports the LGBTQIA+ community.

Plus the gang discuss their favourite pride anthems:
Brett: Cher – Believe
Ana: Diana Ross – I’m Coming Out
Robbie: Bronski Beat – Hit That Perfect Beat

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Next, with Mother’s Day around the corner, the hosts pay heartfelt tribute to the incredible women who shaped their lives. Sharing stories of their own mums and chosen mums, they celebrate the universal bond of motherhood and invite listeners to join in the conversation.

Tune in, feast your ears, and join the fiesta as Everybody Eats serves up a delectable blend of culture, community, and culinary delights!

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Step onto the dance floor as we celebrate International Dance Day with toe-tapping tales and rhythmic reflections. From the Greek-inspired musical of Mamma Mia! to nostalgic dinner theatre memories, come with us as we immerse ourselves in the joy of movement and music. So, grab your dancing shoes, tune in, and let’s savour the flavours and rhythms of Greek Easter and International Dance Day together on Everybody Eats!

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Nasu Dengaku

Nasu Dengaku is a traditional Japanese dish featuring grilled or broiled eggplant (nasu) topped with a sweet and savory miso glaze (dengaku). It is a popular appetizer or side dish enjoyed in Japanese cuisine, particularly during the summer months when eggplants are in season. Nasu dengaku holds cultural significance in Japan as it is often served during special occasions, such as festivals or celebrations, and is cherished for its rich flavors and simplicity.The dish’s name, “dengaku,” originates from the wooden skewers traditionally used to grill the eggplant over an open flame. This method imparts a smoky flavor to the eggplant, enhancing its natural sweetness. The miso glaze, made from fermented soybean paste, adds depth and umami to the dish, creating a harmonious balance of flavors.Here’s a step-by-step recipe to make nasu dengaku:

Ingredients: 2 medium-sized Japanese eggplants 2 tablespoons white miso paste 1 tablespoon mirin (sweet rice wine) 1 tablespoon sugar 1 tablespoon sake (Japanese rice wine) Toasted sesame seeds, for garnish Thinly sliced green onions, for garnish

Instructions: Preheat the Grill or Broiler: If using a grill, preheat it to medium-high heat. If using a broiler, set it to high heat and position the oven rack about 6 inches from the heat source.

Prepare the Eggplant: Rinse the eggplants under cold water and pat them dry with paper towels. Trim off the stem ends and slice the eggplants in half lengthwise.

Score the Eggplant: Use a sharp knife to make shallow diagonal cuts (about ½ inch apart) across the flesh of each eggplant half, being careful not to cut through the skin.

Grill or Broil the Eggplant: Place the eggplant halves, cut side down, on the preheated grill or a baking sheet lined with parchment paper if using the broiler. Grill or broil for about 5-7 minutes, or until the eggplants are tender and lightly charred.

Prepare the Miso Glaze: While the eggplant is cooking, prepare the miso glaze. In a small saucepan, combine the white miso paste, mirin, sugar, and sake. Cook over low heat, stirring constantly, until the sugar has dissolved and the mixture is smooth and glossy, about 2-3 minutes. Remove from heat.

Glaze the Eggplant: Flip the eggplant halves so that the cut side is facing up. Spoon the miso glaze generously over the surface of each eggplant half, spreading it evenly with the back of the spoon.

Grill or Broil Again: Return the glazed eggplant halves to the grill or broiler, cut side up. Cook for an additional 3-4 minutes, or until the glaze is caramelized and bubbling.

Serve: Transfer the grilled eggplant to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onions for garnish. Serve hot or at room temperature.Enjoy your homemade nasu dengaku as a delicious appetizer or side dish, and savor the authentic flavors of Japanese cuisine!

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This International Woman’s Day join Robbie, Anastasia and Sasja as they sit together discussing inclusive sisterhood, some tongue in cheek and women empowering recipes, and how we can best invest in women and gender expansive people to restore balance in the world.

Nothing brings women together quite like delicious food and their communities.

On March 8, we celebrate those who came before us, those who stand beside us now, and those who will come after.

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Remember to follow us on Instagram to catch all the behind-the-scenes action, including our favourite recipes and recommendations.

You can also email us – everybodyeats@joy.org.au – we’d love to hear from you. Next episode is on International Women’s Day, so send through any recipes or traditions that are special to you, or the women in your life!

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