What You're Eating Podcast
1) Going Nuts for Pistachios
Suddenly, it feels like pistachios are everywhere. From Dubai chocolate to pistachio lattes, croissants, nut butters and more … For two years now, pistachio has appeared on several lists of upcoming f...Show More
2) You’re Probably a Vegan in Waiting
In this episode we talk with philosophy professor Matthew Halteman about his new book, Hungry Beautiful Animals: The Joyful Case for Going Vegan.
3) Buzzkill Epsiode 1: Save Which Bees?
A special episode from the Food & Environment Reporting Network (FERN) podcast Buzzkill, presented by REAP/SOW
4) Black Land Loss
In this episode we talk with Brea Baker her about her book, "Rooted: The American Legacy of Land Theft and the Modern Movement for Black Land Ownership," in which she clearly maps out the United State...Show More
5) What We Feed Our Pets
Caring and concerned pet owners can now choose between a dizzying array of pet food options, ranging from the familiar kibble and cans to monthly deliveries of human-grade prepared food and even home-...Show More
6) Refrigeration: From Farm to Table
In this episode we talk about the "cold chain" with Nicola Twilley, host of the Gastropod podcast and author of the book "Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves."
7) Cruel & Unusual: Veal, Foie Gras, Octopus
In this episode, we look at three controversial foods — veal, foie gras and octopus — and the campaigns launched by animal rights activists to stop their production and consumption. These foods and th...Show More
8) Vanilla and Chocolate: Foundational Flavors
Vanilla and Chocolate — the two most beloved flavors in the world — have been linked since the beginning. But both have complicated stories: long and hidden supply chains, an extraction of wealth from...Show More
9) The All-American Hot Dog
In this episode, we speak to writer and comedian Jamie Loftus, author of Raw Dog: The Naked Truth About Hot Dogs, about her cross-country road trip in search of the all-American hot dog.
10) The Small but Mighty Oyster
Why does the oyster — amorphous, slimy, hidden in a shell that’s craggier and stranger than that of a scallop or a clam — capture so many food-lovers’ hearts? What exactly is an oyster? Why are most o...Show More