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Food

Bite

Mother Jones

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Bite is a podcast for people who think hard about their food. Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing guest list of writers, farmers, scientists, and chefs as they u...Show More
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89 – The Gangster Gardener and the Drunken Botanist

26:31 | Aug 9th

Writer and botanist Amy Stewart, author of “The Drunken Botanist,” shares fascinating facts about plants—from the deadly (she once had a poisonous plants garden) to the delicious (she’s since replaced it with a cocktail garden, and has some tasty rec...Show More
88 – New Coke Didn’t Fail. It Was Murdered.

31:26 | Jul 26th

In 1985, Coca-Cola debuted New Coke. It was the company’s effort to remake itself, in the face of competition from other soda companies and lagging sales. But things didn’t really go as planned. Mother Jones senior reporter Tim Murphy pulls back the ...Show More
87 – The Dirt on Truffles

25:54 | Jul 12th

Truffles are one of the most sought-after foods in the world. People use specially trained animals to sniff out this delectable fungus on tree roots, and a pound of white truffles can sell for thousands of dollars. But there’s a dark side to this del...Show More
86 – Meet the Farmers Saving Your Food From Climate Chaos

23:04 | Jun 28th

Growing food in America has always been unforgiving. But this year took it to a whole new level: Storm surges and bomb-cyclones wreaked havoc on the Midwest's planting season. Tom traveled to Iowa and Illinois to get the view from the ground, and dis...Show More
85 – A Syrian Refugee Cures Homesickness With Hummus

15:54 | Jun 14th

In 2018, reporter Shane Bauer traveled to Syria to unpack America’s involvement in its bitter conflict. Hear an excerpt of a special Mother Jones Podcast series following in his footsteps. Then you’ll meet a Syrian refugee chef who couldn’t return to...Show More
84 – The Problem With Home-Cooked Meals

31:10 | May 31st

What’s not to love about a meal prepared from scratch at home? Well, a few things actually, according to Joslyn Brenton, co-author of the new book Pressure Cooker: Why Homecooking Won’t Solve Our Problems and What We Can Do About It. Brenton and her ...Show More
83 – Nobody Puts Vegetables in the Corner

18:36 | May 17th

If you’ve ever had trouble figuring out what to do with a bunch of vegetables, this episode is for you. Just in time for summer grilling season, Maddie talks to Abra Berens, author of the new cookbook Ruffage: a Practical Guide to Vegetables. Abra di...Show More
82 – Passover in Prison

12:41 | May 3rd

Lloyd Payne, 29, has been incarcerated since he was 14. In previous prisons, "we got made fun of for being Jewish, and for eating a certain way and practicing a certain life," he said. Now that he’s at California’s San Quentin State Prison, he can at...Show More
81 – High Steaks

28:22 | Apr 19th

The American taste for beef is on the rise again. Oxford University scientist Marco Springmann discusses the impact of a hamburger-heavy diet on the planet, and what it would take to make a dent in our food-related emissions. Then we look closer at t...Show More
80 – Helen Oyeyemi's Delightfully Sinister Gingerbread

19:25 | Apr 5th

Helen Oyeyemi's novel “Gingerbread” is a smart, fantastical story about three generations of women who share a recipe. The tea cake is at times delicious—and at times sinister. Oyeyemi tells us that she was drawn to "the mix of safety and danger all ...Show More
79 – The Words This Food Critic Will Never Use

22:42 | Mar 22nd

San Francisco Chronicle food critic Soleil Ho and guest Victoria Bouloubasis are part of a crowing crop of restaurant reviewers who are rethinking food criticism—they chat with Tom about their new approaches.
78 – How Slavery's Brutal Legacy Lingers in American Cooking

31:52 | Mar 8th

Archaeologist and historian Kelley Fanto Deetz talks to Tom about her deep dive into the world of enslaved cooks on antebellum Virginia's plush plantations—and she makes the case that the first celebrity chef was a slave. Plus: Maddie interviews Jona...Show More
77 – "Bao" Director Domee Shi Gives a Sweet Dumpling a Dark Twist

24:57 | Feb 22nd

Domee Shi, director of Pixar's Oscar-nominated short film "Bao," was afraid that people "would be too upset" by the shocking turn in her fantastical tale about a cute, little Chinese dumpling. But it ended up being her secret ingredient. Plus: How fo...Show More
76 – What It Feels Like to Be Big in America

25:27 | Feb 8th

Tommy Tomlinson is the author of “The Elephant in the Room: One Fat Man’s Quest to Get Smaller in a Growing America.”
75 – Cooking Chicken With Beto O’Rourke

25:21 | Jan 25th

You can now hang out with Beto O'Rourke in his kitchen or chat with Alexandria Ocasio-Cortez while she makes mac’n’cheese in her InstantPot: Politicians are using social media to livestream their everyday moments. Mother Jones senior reporter Tim Mur...Show More
74 – The Cult of the Chili Pepper

25:09 | Jan 11th

We all know that burning sensation particular to eating chili peppers. But who knew the tiny fruit did so much more than make our mouths sweat? Stuart Walton, author of the new book “The Devil’s Dinner,” reveals the life-altering power of capsaicin, ...Show More
39 – Songs That Make Food Taste Better

23:44 | Dec 28th, 2018

Whiskey ballads, tamale ditties, odes to cornbread: So many beloved musicians make food their central subject at some point. Former OC Weekly Editor Gustavo Arellano tells us about the evolution of corridos and rancheras, Mexican songs that are often...Show More
73 – The Five-Second Rule, and Other Food Myths Busted

21:54 | Dec 14th, 2018

Is the five-second rule real? How risky is double-dipping chips at a potluck? Food safety expert Paul Dawson, co-author of the new book "Did You Just Eat That?", shares scientific answers to our most pressing questions about germs at the table. Then ...Show More
72 – These Spices Will Transform Your Life

24:02 | Nov 30th, 2018

In the introduction to his new cookbook, Season: Big Flavors, Beautiful Food, Nik Sharma writes: “Mine is the story of a gay immigrant, told through food.” Nik was born in India, but left his native country for the United States in part because he wa...Show More
71 – When Food Stamps "Turn Your Life Around"

27:53 | Nov 16th, 2018

Thanksgiving is a time when we talk about what we’re thankful to have—and remember that not everyone has a lot. In this episode, we hear from some people who are very grateful to have had the support of SNAP benefits—which used to be called food stam...Show More
70 – Sheriff Corndog

16:48 | Nov 2nd, 2018

Mother Jones’ reporters bring you food-adjacent stories from this year’s midterm election.
69 – Samin Nosrat Gets Salty

31:39 | Oct 19th, 2018

Have you ever wondered if there's a secret to salting your food to bring out its best flavor? On this episode, we catch up with chef and writer Samin Nosrat, who’s kind of an expert on the subject. Her hit cookbook, Salt Fat Acid Heat, was just turne...Show More
68 – The Godfather of Mexican Wine

19:04 | Oct 5th, 2018

When we think Mexican booze, tequila and limey beers come to mind. But people have been producing wine there for hundreds of years, ever since Spanish missionaries first brought grapes to the country in the 1500s. Meet the Godfather and Godmother of ...Show More
67 – The Shocking Reason Why Millions of Animals Drowned in North Carolina

24:50 | Sep 21st, 2018

This episode takes listeners to eastern North Carolina to see how Hurricane Florence has walloped massive chicken and hog farms. Millions of animals have died, and waste from hog farms is seeping into local waterways. Tom talks to local water advocat...Show More
66 – The Bizarre Fad Diet Taking the Far Right by Storm

25:25 | Sep 7th, 2018

Lately, Jordan Peterson, the Canadian psychologist known for his arch-conservative politics and views on masculinity, has been talking up the virtues of carnivorism. He’s not the only extreme right winger who has an unusual relationship with meat. In...Show More
65 – What to Cook for Your Favorite Author

34:29 | Aug 24th, 2018

Author Rick Bass toured the country and made dinner for the literary giants who inspired him throughout his career. There was pistachio-encrusted salmon for the late Denis Johnson, elk burgers for Zen poet Gary Snyder, paella for short-fiction genius...Show More
64 – Finding Salvation in Salad

29:22 | Aug 10th, 2018

A few years ago, Rev. Dr. Heber Brown III, the pastor of Baltimore’s historically African-American Pleasant Hope Baptist Church, noticed a problem in his congregation: Many of the members were suffering from diet-related diseases. Brown knew that his...Show More
63 – Farmers Are Growing Squash That Actually Taste Good

30:24 | Jul 27th, 2018

Do you find the taste of squash bland? That could be because most seed companies today breed their plants to withstand the chemicals that farmers routinely apply to their crops. But Chef Dan Barber believes that seed breeding can do so many more inte...Show More
62 – Just Give People Money

23:49 | Jul 13th, 2018

On this episode, economics writer Annie Lowrey argues that the government should give people a monthly stipend. Not something you have to jump through hoops to qualify for—rather, if you have a heartbeat, you get cold, hard cash. A universal basic in...Show More
61 – Comic W. Kamau Bell on Getting Coffee While Black

24:06 | Jun 29th, 2018

Not so long ago, comedian W. Kamau Bell was asked to leave a Berkeley cafe in what he called a case of “textbook racism.” On this episode of Bite, Bell talks to Mother Jones reporter Brandon E. Patterson about that incident, Starbucks’ controversial ...Show More
60 – (Not) Eating Animals

26:58 | Jun 15th, 2018

This episode is all about giving up meat. As novelist Jonathan Safron Foer prepared to become a father, he became increasingly irked by a question: How would he justify eating meat to his kids? The question morphed into a bestselling book, Eating Ani...Show More
59 – Bonus: Alice Waters

45:51 | Jun 8th, 2018

In late April, Tom Philpott sat down with Alice Waters and Jonathan Kauffman at the Bay Area Book Festival in Berkeley, California. Some have described Alice Waters as “the most important figure in the culinary history of North America.” Her new book...Show More
58 – How to Grow Your Own Cocktail

26:31 | May 31st, 2018

Spring is in full swing, so we bring you treats from the garden. Writer and botanist Amy Stewart shares fascinating facts about plants—from the deadly (she once had a poisonous plants garden) to the delicious (she’s since replaced it with a cocktail ...Show More
57 - Bonus: Introducing The Mother Jones Podcast

28:37 | May 25th, 2018

Bite is proud to present this special bonus show—the first episode of The Mother Jones Podcast. Our colleagues have been busy putting together a show packed with our brand of original, no-holds-barred reporting. Do us a favor and find it on your favo...Show More
56 – What the Rajneeshee Cult Was Cooking Up

28:06 | May 18th, 2018

The new Netflix documentary “Wild, Wild Country” delves into the strange world of the Rajneeshees, a religious group that moved to Oregon in the 1980s and clashed with local townspeople. The documentary reveals plenty about those tensions, but left u...Show More
55 – This Is the Best Kind of Milk

20:48 | May 4th, 2018

In this episode of Bite, we dive deep into the contentious topic of fake milk with the great Plant-Based Milk Showdown of 2018. And Tom tells us how a particular kind of alterna-milk could restore America’s farmland. Then, in honor of Mother’s Day, w...Show More
54 – Did Drinking Give Me Cancer?

36:44 | Apr 20th, 2018

Mother Jones Senior Reporter Stephanie Mencimer just wrote a blockbuster story that weaves together her own breast cancer diagnosis and the disturbing history of the alcohol industry downplaying the link between booze and cancer. She joins us to talk...Show More
53 – When Sexual Harassment Is on the Menu

28:14 | Apr 6th, 2018

On this very special episode of Bite, we talk about how sexual harassment scandals have rocked the restaurant industry—and what to do about it. We hear from two journalists—the San Francisco Chronicle’s Tara Duggan and the New York Times’ Kim Severso...Show More
52 – This Is Your Dinner on Weed

29:10 | Mar 23rd, 2018

California recently legalized marijuana for recreational use, and gourmet chefs have pounced. Maddie takes you to a high-end edibles dinner, where fancy appetizers are infused with cannabis. Then Mother Jones fellow Jackie Mogensen talks all things e...Show More
51 – You Thought You Knew Spam. You Knew Nothing.

32:58 | Mar 9th, 2018

Every year, Spam enthusiasts take over the town of Isleton, California. Mother Jones senior editor Dave Gilson attended, and his audio postcard contains many treats, including but not limited to Spam cheesecake. Then: What if food prices depended on ...Show More
50 – The Year's Best Movies Are Secretly About Food

35:31 | Feb 23rd, 2018

Seen any good food flicks lately? If you’ve watched some of 2017’s most critically acclaimed films, you probably have. This week, Tom talks to New Yorker food correspondent Helen Rosner about the food themes running through Phantom Thread, The Shape ...Show More
49 – It Shouldn't Be This Hard to Get an Ethical Cup of Coffee

35:33 | Feb 9th, 2018

On today’s episode, you’ll hear about the incredible lengths one man went to in his attempt to bring coffee from Yemen back into the world. Maddie interviews acclaimed writer Dave Eggers and coffee importer Mokhtar Alkhanshali, the subject of Eggers'...Show More
48 – This Science Will Make You Feel Better About What You Eat

24:01 | Jan 26th, 2018

Have you ever wondered why some foods make you feel more full than others? Or why when you’re stressed out you turn to your mom’s mac and cheese recipe? Our guest Rachel Herz is a psychologist and cognitive neuroscientist who studies why we eat what ...Show More
47 – Not Just Granola: How Hippies Reinvented American Cuisine

29:58 | Jan 12th, 2018

If you enjoy avocado toast and power bowls, thank a hippie. On this episode, Tom talks to Jonathan Kauffmann, whose new book is about how the 1960s counterculture gave way to some of today's most popular American dishes. Plus, Maddie talks to New Yor...Show More
29 – This Simple Advice Completely Changed the Way I Eat

25:45 | Dec 29th, 2017

Writer and chef Samin Nosrat distills cooking into four basic elements: salt, fat, acid, heat. In this episode, she reveals secrets about using one of them to transform what you cook—and her advice changed how Maddie was tasting food for the days fol...Show More
46 – Dinner and a Movie

16:10 | Dec 15th, 2017

Kiera interviews screenwriter Sri Rao, one of the few American-born people who’s worked on Bollywood films, and he’s learned a lot about bridging the two cultures along the way. He applies those insights in his new cookbook, title Bollywood Kitchen, ...Show More
45 – Restaurant Workers Say #MeToo

28:28 | Dec 1st, 2017

Sexual harassment is rampant in the food industry, as Tracie McMillan discovered when she worked undercover stints in California farm fields and at an Applebee’s in New York City for her classic 2012 book The American Way of Eating. Tracie tells Tom ...Show More
44 – When Dinner Gets Awkward

20:07 | Nov 17th, 2017

Ah, Thanksgiving: the holiday when American families give thanks while trying to politely ignore their glaring political differences and inhaling vast quantities of food. In this special episode, Jenny Luna attends a dinner party where the whole poin...Show More
43 – Robin Sloan's Hilarious and Bizarre Food Novel

22:41 | Nov 3rd, 2017

The Bite team interviews author Robin Sloan, author of the new novel Sourdough. When a gift of magical sourdough starter lands on the protagonist’s lap, she rolls up her sleeves and learns how to bake. Secretive, invite-only farmer’s markets and obli...Show More
42 – After Napa’s Inferno, “We’re Still Standing”

19:36 | Oct 20th, 2017

As fires continue to burn through wide swaths of wine country, Maddie heads to Napa to catch up with the cellar crew from Robert Sinskey winery and hear about their week from hell. Then Tom interviews renowned chef Dan Barber about how the biggest wa...Show More
41 – Do Farmers Still Love Trump?

29:53 | Oct 6th, 2017

Farmers voted overwhelmingly for Donald Trump in the last presidential election. But over the course of the past year, the conversation has shifted, says journalist Ted Genoways, author of the new book, This Blessed Earth. "Farmers are starting to re...Show More
40 – She Packs Your Brussels Sprouts and Lives in Fear

17:23 | Sep 22nd, 2017

Elena thought she had finally found freedom. She graduated high school and got a steady job in a vegetable factory. Then, in a matter of minutes, everything turned upside down. Mother Jones’ Becca Andrews brings us this story out of Tennessee. Then T...Show More
39 – Songs That Make Food Taste Better

23:29 | Sep 8th, 2017

Whiskey ballads, tamale ditties, odes to cornbread: So many beloved musicians make food their central subject at some point. OC Weekly Editor Gustavo Arellano tells us about the evolution of corridos and rancheras, Mexican songs that are often dedica...Show More
38 – W. Kamau Bell and the Case of the Racist Skittles

25:56 | Aug 25th, 2017

Comedian W. Kamau Bell showed up at a Ku Klux Klan rally in Kentucky in 2014 fully expecting to face steely stares and racist comments. But when one of the masked Klansmen did approach Bell, it was to hand him iced tea and Skittles, the snacks Trayvo...Show More
37 – The Agony and Ecstasy of Eating 330 Hamburgers

29:37 | Aug 11th, 2017

Journalist Kevin Alexander discovered a lot about a city through its burgers. Last year, he ate hundreds of hamburgers across the United States in a quest to find the best one. On this episode, you'll go out to lunch with Kevin and Maddie as they tas...Show More
36 – Farmers Are Living Dangerously

20:29 | Jul 28th, 2017

What’s going to happen if I get hurt or sick? That’s what many people are asking themselves as the Trump administration attempts to dismantle the Affordable Care Act. But a group you don't often hear from on this issue is farmers—and they are very wo...Show More
35 – We Watch “Game of Thrones” for the Food Porn

29:07 | Jul 14th, 2017

What do you serve wedding guests you’re about to murder? What’s a modern substitute for dog sausage? Chelsea Monroe-Cassel, co-author of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook, has the answers. Plus, she’ll give you ...Show More
34 – You Are What You Eat, Donald Trump

26:45 | Jun 30th, 2017

As President Donald Trump adapts to his new life as the most powerful leader in the country, his food choices have remained curiously stodgy. Steaks doused in ketchup, chocolate soufflé, wedges of iceberg lettuce served with creamy dressing: "He basi...Show More
33 – Inside Silicon Valley's Race to the Best Fake Meat

20:12 | Jun 16th, 2017

Scientists and entrepreneurs have taken vegetables to a whole new level by devising futuristic proteins that may finally be tasty enough to convince carnivores. Jenny takes you on a tour of a few of these start-ups and their plans to scale up, and th...Show More
32 – As a Fat Person, "I Felt Like I Always Had to Apologize for Myself"

28:11 | Jun 2nd, 2017

Has anyone ever teased you about your size? On today’s episode, we talk all about fat shaming—and we hear from two amazing writers who try not to internalize all the messages about the importance of being skinny. First up, writer Lindy West, author o...Show More
31 – Everything You Love About Food Means Nothing to This Guy

19:48 | May 19th, 2017

In this age of food porn, gourmet Instagram feeds, and restaurant pilgrimages, what’s it like if you’re just not that into food? On this week’s episode of Bite, Tom talks to Vox cofounder Dylan Matthews, the soylent-loving, cooking-averse political j...Show More
30 – Sex, Drugs, and Oysters: What It's Really Like to Work at a Fancy Restaurant

23:51 | May 5th, 2017

In Stephanie Danler’s novel Sweetbitter, it takes Tess, a 22-year-old waitress new to Manhattan, about three months to master the art of balancing three plates on one arm. In the same amount of time, Tess adapts to a life of champagne and cocaine-add...Show More
29 – This Simple Advice Completely Changed the Way I Eat

25:11 | Apr 21st, 2017

Writer and chef Samin Nosrat distills cooking into four basic elements: salt, fat, acid, heat. In this episode, she reveals secrets about using one of them to transform what you cook—and her advice changed how Maddie was tasting food for the days fol...Show More
28 – What a Cool New Podcast About Shipping Can Teach You About Coffee

31:01 | Apr 7th, 2017

That cuppa joe you just sipped? Its long journey to your cup was made possible by shipping containers—those rectangular metal boxes that carry everything from TVs to clothes to frozen shrimp. And there’s a whole host of characters whose lives revolve...Show More
27 – The Bizarre, True-Crime Story of New England’s Seafood King

28:34 | Mar 24th, 2017

If you’ve ever eaten cod from New England, chances are you’ve helped build the empire of Carlos Rafael, the crime boss whose fishy business has earned him the nickname “The Codfather.” In this episode, Kiera interviews journalist Ben Goldfarb about h...Show More
26 - The Science of Why People Don’t Believe in Food Science

24:02 | Mar 10th, 2017

When Atlantic journalist and physician James Hamblin investigated the world of gluten-free products, he found a $23 billion industry of "detox courses," custom blood tests, and specially formulated foods—but no medical evidence that avoiding gluten i...Show More
25 – Is Your Favorite Restaurant Standing Up for Immigrants?

25:46 | Feb 24th, 2017

Tom and Maddie pay visits to owners of “sanctuary restaurants”—eateries that are standing up for their workers’ rights as the Trump administrations vows to crack down on illegal immigrants. Penny Baldado—who owns a café in Oakland, California, famous...Show More
24 - Somali Refugees Make Better Pancakes

21:48 | Feb 10th, 2017

Maddie pays a visit to a mother-daughter team of Somali chefs in Oakland, California. Before arriving in the United States, Halimo and Fatuma lived in the largest refugee camp in the world, in Kenya. There, they used UN rations to concoct Somali deli...Show More
23 - Save the Chocolate

26:42 | Jan 27th, 2017

"Chocolate—ah, glorious chocolate,” says today’s guest Simran Sethi at the start of our interview. In her new book Bread, Wine, Chocolate: The Slow Loss of Foods We Love, Simran regards this beloved treat with a mix of reverence and concern. Chocolat...Show More
22 - You Don’t Get Fat For the Reasons You Think

23:37 | Jan 13th, 2017

Avoid potato chips. Watch less TV. Run more. Get surgery. You’ve heard dozens of reasons about why people get fat, and what they should do about it. But today’s guests have some theories about obesity that might not sound so familiar. Biochemist and ...Show More
21 – The Secret Lives of Chefs

28:34 | Dec 16th, 2016

Why do so many chefs get tattoos? That’s just one question we asked this week’s guests, journalist Isaac Fitzgerald and illustrator Wendy MacNaughton, the duo behind the new book Knives and Ink: Chefs and the Stories Behind Their Tattoos. Also on thi...Show More
20 - 5 Cookbooks That Wowed Us in 2016

28:57 | Dec 2nd, 2016

By all accounts, 2016 was a bleak year—except when it came to cookbooks. This year bore such a bumper crop of cookbooks that Bite host Tom Philpott had trouble choosing his favorites. After careful consideration, he’s come up with five that make perf...Show More
19 - Top Chef's Tom Colicchio Talks Trump

27:03 | Nov 18th, 2016

A question that some people might be asking right now: How can you think about food at a time like this? But actually, food has everything to do with the election of Donald Trump: On this episode, Tom Philpott talks to Tom Colicchio of TV’s Top Chef,...Show More
18 – Eat Like a President

33:36 | Nov 4th, 2016

In this episode, we talk to Sam Kass, who served as the Obamas’ personal chef until early 2015. In addition to whipping up sweet potato fries and other family favorites, Kass directed the First Lady children's health effort Let’s Move!, and served as...Show More
17 - Mark Bittman’s Recipe for the Next Presidency

25:08 | Oct 21st, 2016

Nearly every topic you can think of, and many you hoped wouldn’t, have surfaced during the 2016 presidential election. But there’s been almost zero talk by either candidate of the thing that fuels the country: our food system. On today’s episode, Mar...Show More
16 - What Fox News Missed in Chinatown

34:22 | Oct 7th, 2016

Manhattan's Chinatown recently made headlines for being the target of an offensive segment on Bill O’Reilly’s Fox News show. Fox missed the real story: the truly special place it occupies in the US food scene. Navigate the narrow, bustling sidewalks ...Show More
15 - What American Food is Missing

24:06 | Sep 23rd, 2016

Dine out in any major American city, and you'll notice plenty of restaurants paying tribute to immigrant cuisine: taco stands, Ethiopian joints, Jewish delis, Vietnamese cafés. But there’s one striking omission to this melting pot. "There should be r...Show More
14 - The Science of What Kids Eat

38:34 | Sep 9th, 2016

Are babies better off on baby food or whole foods? Should they eat all organic? Does a mother’s diet during pregnancy affect her kid’s tastebuds? What’s the deal with alcohol? To try and answer questions like these, parents often have to weigh outdat...Show More
13 – Can Fast Food Be Healthy?

34:04 | Aug 26th, 2016

Tom and Kiera talk to Chef Daniel Patterson about his journey from high-end restaurants to the world of fast food. Jenny checks out an app that connects Silicon Valley's homesick foreign tech workers with food from their homelands, and Kiera wonders:...Show More
12 – You’re Eating a Lie

28:56 | Aug 12th, 2016

Many of the most delectable ingredients, from parmesan cheese to extra-virgin olive oil to tuna sashimi, are deceiving you. Food fraud affects up to 10 percent of the global food supply, and it poses a risk to your health, your taste buds, and your w...Show More
11 - Luz Calvo and Catriona Rueda Esquibel - Real Mexican Food

35:37 | Jul 29th, 2016

Luz Calvo and Catriona Rueda Esquibel are co-authors of Decolonize Your Diet. The cookbook draws on ingredients and recipes from ancient Mexico. “We quickly found that foods from the pre-Hispanic era were among the healthiest foods on the planet,” wr...Show More
10 - Tunde Wey - Cooking While Black

27:41 | Jul 15th, 2016

Nigerian chef Tunde Wey talks us through some of the paradoxes of cooking while black, wowed us with anecdotes from his two-week stay at a migrant detention center in El Paso—where the chicken wings are apparently pretty good—and tantalized us with t...Show More
9 - Andy Bellatti - The Politics of Health Advice

25:13 | Jul 1st, 2016

It may not surprise you that food corporations will say pretty much anything to get us to buy their products. They often promote messages like “exercise more” to divert attention from their high-fat or sugar-laden foods. In this week’s episode we tal...Show More
8 - Michael Pollan – Magic Mushrooms

50:32 | Jun 17th, 2016

You know Michael Pollan from his blockbuster book The Omnivore's Dilemma or his most recent title, Cooked, which was adapted by Netflix as a documentary series. But the celebrity author hasn't always been so obsessed with what people eat. "Before I s...Show More
7 - Monica Jain - Fishy Business

26:05 | Jun 3rd, 2016

Our guest Monica Jain is the founder of Fish 2.0, a competition that connects seafood businesses with investors. The conference places emphasis on social and environmental impacts in an attempt to spark responsible innovation in the industry. Monica ...Show More
6 - Bill Marler - Outbreak!

31:20 | May 20th, 2016

This week, we talk to a guy who deals with food gone bad. Tainted hamburgers, sour burritos, salmonella-laced chicken: Food poisoning attorney Bill Marler confronts the aftermath of foodborne illnesses. Since gaining a reputation through his litigati...Show More
5 - Amanda Cohen and Adam Danforth - Meat and Veggie Showdown

29:27 | May 6th, 2016

We're bringing together a professional vegetarian and a professional carnivore. And not just any vegetarian—Amanda Cohen is the chef-owner of the celebrated restaurant Dirt Candy on Manhattan's Lower East Side. Without braising a single pork belly s...Show More
4 - Saru Jayaraman - The Tipping Point

32:54 | Apr 22nd, 2016

Did you know that servers and other tipped restaurant workers survive on wages as low as $2.13/hour? That’s the tipped minimum wage, which has remained measly in many states since the early 1990s—and it’s keeping people in poverty. Our guest on this ...Show More
3 - Bettina Elias Siegel - Cafeteria Confidential

23:49 | Apr 8th, 2016

Think back to the days of mystery meat, tater tots, and suspicious-looking Jello—we’re taking you inside the school cafeteria. Today’s guest, Bettina Elias Siegel, is an intellectual-property lawyer obsessed with school food. Her blog, The Lunch Tray...Show More
2 - Marta Zaraska - Zebra Meat and Vegan Butchers

31:50 | Mar 25th, 2016

More than two million years ago, early humans started eating meat. Now considering the harsh climate they inhabited, where every day was a fight for survival, you’d think people turned to eating animals just to stay alive, right? Think again. As jour...Show More
1 - Brian Wansink - Choose Your Plate Wisely

22:35 | Mar 11th, 2016

Professor Brian Wansink is an expert in eating behavior and the director of Cornell University’s Food and Brand Lab. Brian reveals some of the fascinating insights from his research, like how you can better arrange your kitchen to avoid eating too mu...Show More
Trailer - Introducing Bite

01:41 | Mar 4th, 2016

Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing guest list of writers, farmers, scientists, and chefs as they uncover the surprising stories behind what ends up on your plat...Show More