Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today
From Gastropod - You've probably never heard of David Fairchild. But if you've savored kale, mango, peaches, dates, grapes, a Meyer lemon, or a glass of craft beer lately, you've tasted the fruits of his globe-trotting travels in search of the world's best cropsâand his struggles to get them back home to the United States. This episode, we ...More â
Gastropod Gastropod looks at food through the lens of science and history. Co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode every two weeks.
Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today 2018-04-23 20:18:42 You've probably never heard of David Fairchild. But if you've savored kale, mango, peaches, dates, grapes, a Meyer lemon, or a glass of craft beer lately, you've tasted the fruits of his globe-trotting travels in search of the world's best cropsâand his struggles to get them back home to the United States. This episode, we ...More â 44 minutes, 1 second
The Curry Chronicles 2019-04-09 11:47:34 Curry is, supposedly, Indian. But there is no such word in any of the country's many official languagesâand no Indian would use the term to describe their own food. So what is curry? This episode takes us to India, Britain, and Japan on a quest to understand how a variety of spicy, saucy dishes ended ...More â
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The Bagelization of America 2019-03-26 01:12:18 Today, it's a breakfast staple, but, as recently as 1960, The New York Times had to define it for readersâas "an unsweetened doughnut with rigor mortis." That's right, this episode is all about the bagel, that shiny, ring-shaped, surprisingly dense bread that makes the perfect platform for cream cheese and lox. Where did it come ...More â
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Can Diet Stop Alzheimer's? 2019-03-11 13:41:00 Every three seconds, someone in the world develops Alzheimer's disease. It's a devastating disease: millions of people, as well as their caretakers, spend years dealing with disabling disorientation and memory loss. Today, it's the sixth leading cause of death in the U.S. By 2050, an estimated 15 million people in America will have Alzheimer'sâthe combined ...More â
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Seeds of Immortality 2019-03-04 13:22:50 When seeds first evolved, hundreds of millions of years ago, they not only revolutionized the plant world, but they also eventually sowed the path for human civilization. Today, it's nearly impossible to eat a meal without consuming a plant embryoâor many. But how did seeds come to play such a critical role in human history? ...More â
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Pick A Pawpaw: America's Forgotten Fruit 2019-02-26 12:03:58 In 1916, agricultural experts voted the pawpaw the American fruit most likely to succeed, ahead of blueberries and cranberries. But today, most people have never even heard of it, let alone tried it. What is the pawpaw, and how did we forget it? Listen in this episode for a tale that involves mastodons and head-lice, ...More â
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Eating to Win: Gatorade, Muscle Milk, and... Chicken Nuggets? 2019-02-12 13:36:48 Ancient Greek Olympians swore by beans to give them a competitive edge. Japanese sumo wrestlers rely on a protein-rich soup called chankonabe to get into peak condition. And NBA all-stars Kevin Garnett, Carmelo Anthony, and Steph Curry credit their success to a pre-game PB&J. Throughout history, athletes have traditionally eaten something special they hope will ...More â
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The Secret History of the Slave Behind Jack Daniel's Whiskey 2019-01-28 15:51:33 Back in 1866, Jack Daniel's became the first registered distillery in the United States; today, it's the top-selling American whiskey in the world. For much of the brand's 150-plus years, the story went that the young Jack Daniel learned his trade from a pastor named Dan Call. In reality, he was taught to distill by ...More â
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Sweet and Low (Calorie): The Story of Artificial Sweeteners 2019-01-15 11:54:57 For decades, ads for treats sweetened with substances like Sweet'N Low, NutraSweet, and Splenda have promised what seems like a miracle of modern science: that you can enjoy all the dessert you want, calorie-free. No need to deprive yourselfâwith artificial sweeteners, you can literally have your cake and eat it, too. But are these substances ...More â
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Dirty Tricks and Data: The Great Soda Wars, Part 2 2018-12-17 20:13:19 Over the past five years, more than forty cities and countries around the world have passed a tax on sugar-sweetened beverages. These soda taxes are designed to improve public healthâbut do they? Or have all the doom-and-gloom predictions of the soda industry come true instead? Researchers have been crunching the data, and this episode we ...More â
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Souring on Sweet: The Great Soda Wars, Part 1 2018-12-04 13:01:27 Public health researchers agree: the evidence is clear that Americans consume way too much sugar, that sugar contributes to weight gain, and that rising rates of obesity in the U.S. will lead to significant health problems in the future. What's much less clear is what to do about it. In this special, first-ever two-part episode ...More â
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The Truth is in the Tooth: Braces, Cavities, and the Paleo Diet 2018-11-19 14:47:02 Brush, floss, and forget: chances are, you only think about your teeth when they cause you trouble. But teeth have tales to tell, such as how old we are, how fast we grew, and how far we've traveled... But, most intriguingly, teeth can tell us both what we evolved to eat and what we actually have ...More â
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Who Invented Mac and Cheese? 2018-11-13 09:15:11 The warm, gooey dish, a childhood staple across North America, is many things to many people: a mainstay of African-American Sunday dinners, according to soul food expert Adrian Miller; a comforting yet celebratory meal that can be jazzed up in dozens of ways, according to chef and former mac and cheese restaurant owner Allison Arevalo; and ...More â
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How the Carrot Became Orange, and Other Stories 2018-11-05 19:28:48 Thousands of years ago, in what's now Afghanistan, people unearthed the tangled, gnarled roots of Queen Anne's Laceâa ubiquitous, hairy-stemmed plant with a spray of tiny white flowers. These fibrous, twisted roots were white and bitter-tasting, but they had an appealing spicy, pine-y, earthy aroma. This was the unpromising ancestor of one of America's most ...More â
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The Incredible Egg 2018-10-23 15:48:19 We love eggs scrambled, fried, or poached; we couldn't enjoy a quiche, meringue, or flan without them. But for scientists and archaeologists, these perfect packages are a source of both wonder and curiosity. Why do eggs come in such a spectacular variety of colors, shapes, and sizes? Why are we stuck mostly eating chicken eggs, ...More â
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Espresso and Whisky: The Place of Time in Food 2018-10-08 20:06:14 Why does fish cook so fast? What's the "wasabi window"? And can you really make 20-year-old aged whisky in six days? This episode, we're looking at the role of time in food and flavor: what it does, and how we've triedâand sometimes succeededâto manipulate that. To explore these questions, we visit a whisky time machine tucked ...More â
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Why These Animals? 2018-09-24 19:58:51 In the West, when it comes to which meat is for dinner, we nearly always choose beef, pork, or chicken. Yet cows and pigs are only two of more than five thousand of species of mammals, and chicken is one of ten thousand species of birds. Meanwhile, at different times in history and in different ...More â
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Mango Mania: How the American Mango Lost its Flavorâand How it Might Just Get it Back 2018-09-10 21:49:40 Mangoes inspire passion, particularly in India, which is home to hundreds of varieties of the fruit. They are celebrated in Indian music, poetry, and art; they are mentioned in Hindu and Buddhist religious texts as well as the Kama Sutra; and Indian expats will even pay hundreds of dollars for a single, air-freighted box of ...More â
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Keeping it Fresh: Preservatives and The Poison Squad 2018-08-27 20:59:10 More than a century ago, enterprising manufacturers added brand-new chemical preservatives into food to keep it fresh as it traveled from the farm into rapidly growing American cities. Milk no longer went rancid! Meat no longer spoiled! But some scientists wondered: could all these preservatives be doing more harm than good? It took a crusading ...More â
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Watch It Wiggle: The Jell-O Story 2018-08-13 20:01:28 It's been described as the ultimate status symbol for the wealthy, as the perfect solution for dieters and the sick, and, confusingly, as a liquid trapped in a solid that somehow remains fluid. What could this magical substance be? In case you haven't guessed, this episode, we're talking about Jell-O! Or, to be more precise, ...More â
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Out of the Fire, Into the Frying Pan 2018-06-19 11:51:29 From rainbow-hued enameled stew pots to lightweight nonstick frying pans, the metal and ceramic vessels we use to heat our food are such an everyday aspect of the kitchen that they're easy to take for granted. But make no mistake: the invention of the pot was, after fire, one of the most important innovations in ...More â
Hotbox: The Oven From Turnspit Dogs to Microwaves 2018-06-05 00:38:57 Humans are the only animals that cook their food, an innovation that changed the course of our evolution and the trajectory of the planet. But how did we tame those early cooking fires and put them in a boxâand what can subsequent leaps forward in heating technology tell us about cuisines and culture? This episode, ...More â
Ripe for Global Domination: The Story of the Avocado 2018-05-07 20:00:08 Avocados are on a roll. More precisely, they're on toastâa lot of toast. Last summer, British Vogue reported that more than three million new photos of avocado toast are uploaded to Instagram every day. But how did this humble fruit, originally named after testicles, get from its Mexican forest home to a tattoo on Miley ...More â
Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today 2018-04-23 20:18:42 You've probably never heard of David Fairchild. But if you've savored kale, mango, peaches, dates, grapes, a Meyer lemon, or a glass of craft beer lately, you've tasted the fruits of his globe-trotting travels in search of the world's best cropsâand his struggles to get them back home to the United States. This episode, we ...More â
Who Faked My Cheese? 2018-04-09 19:36:18 Cheeeeese: that one word alone causes our stomachs to rumble and mouths to water. The sheer variety of flavors and textures created by only a few ingredientsâmilk, salt, enzymes, and microbesâis astounding: hard and soft, creamy and crumbly, richly umami and sweetly savory. For thousands of years, humans have been transforming animal milk into one ...More â
Best Science Podcasts 2019
We have hand picked the best science podcasts for 2019. Sit back and enjoy new science podcasts updated daily from your favorite science news services and scientists.
Changing The World What does it take to change the world for the better? This hour, TED speakers explore ideas on activismâwhat motivates it, why it matters, and how each of us can make a difference. Guests include civil rights activist Ruby Sales, labor leader and civil rights activist Dolores Huerta, author Jeremy Heimans, "craftivist" Sarah Corbett, and designer and futurist Angela Oguntala.
#520 A Closer Look at Objectivism This week we broach the topic of Objectivism. We'll be speaking with Keith Lockitch, senior fellow at the Ayn Rand Institute, about the philosophy of Objectivism as it's taught through Ayn Rand's writings. Then we'll speak with Denise Cummins, cognitive scientist, author and fellow at the Association for Psychological Science, about the impact of Objectivist ideology on society.
This is what happens when you take Ayn Rand seriously
Another Critic Who Doesn’t Care What Rand Thought or Why She Thought It, Only That She’s Wrong
Quote is from "A Companion to Ayn Rand"