Delicious Revolution is a show about food, culture and place.  We talk with people whose expertise in food comes from working with food as farmers, fishers, artists, cooks, activists, scholars, journalists, and more.  They spend a large portion of their life thinking about food- what it means, how to make it, how to change the food system, how it ties together societies.  We will bring you in-depth conversations with some of the brilliant people that inspire the ways we think about food.

Delicious Revolution is created and produced by Chelsea Wills and Devon Sampson.


Devon Sampson investigates the dynamic and creative ways that smallholder farmers adapt to a changing world. His work focuses on the biodiversity that farmers manage as part of their agroecosystems, and how that biodiversity contributes to the ability to make a living in increasingly unpredictable climactic and economic conditions. Devon advises organizations on methods for measuring biodiversity in agricultural landscapes and on participatory approaches to gathering and analyzing data.  Devon draws on his experience as a gardener and farmer, a teacher and a community organizer in his work. He is co-host of the radio show Delicious Revolution, and holds a Ph.D. in Environmental Studies from the University of California, Santa Cruz.

Chelsea Wills is an artist and food researcher.  Her work exists at the nexus of place, change, and stories. This takes her to faraway places, like Mayan kitchens, crumbling haciendas, and megacity markets of Mexico, and also close to home, from the shoreline of Northern California and the last tenacious farms in the Silicon Valley to her own home garden. She explores places in flux and work closely with people inhabiting them. Her studio practice is interdisciplinary and conceptually based, choosing the right mediums and tools for each project.  These can include community organizing and teaching, ethnographic research, agricultural practices, and archiving, as well as more traditional media such as photography, painting, and dyeing. She often collaborates with scientists, farmers, and cooks in my work.  She draws heavily on her long-term interests in food, plants, and everyday things.  Her curiosity often brings her to the margins of familiar things, the places in-between traditional and modern, wild and tame, science and art.

Rebecca Murillo is a California native, anthropologist, community-seeker, and food-lover working as a Cooking Instructor in Berkeley schools with the BUSD Cooking and Gardening Program. She sought out the food movement in 2012 after studying abroad in El Salvador where she spent time in rural communities and became motivated to improve nutrition education. She has worked almost every job in the foodservice industry and spent time in farms and community gardens alike to learn more about the food system, sharing stories and recipes on the way.  When she is not cooking food, eating food, or reading about food you can find her out running on the trails of the Bay Area.