From Gastropod - You've probably heard the hype: CRISPR will revolutionize biotech, cure disease, resurrect extinct species, and even create new-and-(not-so)-improved humans. But what is CRISPRâand what's it doing in our food? The first generation of genetically modified crops, or GMOs, were labelled "Frankenfoods" by critics and are banned in the European Union. Can CRISPR succeed where fish-tomatoes ...More â
The post What's CRISPR Doing in our Food? appeared first on Gastropod.
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.
What's CRISPR Doing in our Food? 2019-10-07 19:12:02 You've probably heard the hype: CRISPR will revolutionize biotech, cure disease, resurrect extinct species, and even create new-and-(not-so)-improved humans. But what is CRISPRâand what's it doing in our food? The first generation of genetically modified crops, or GMOs, were labelled "Frankenfoods" by critics and are banned in the European Union. Can CRISPR succeed where fish-tomatoes ...More â
The post What's CRISPR Doing in our Food? appeared first on Gastropod. Not Available
Pizza Pizza! 2020-05-19 11:40:00 At last, an episode on pizza! But that raises a tricky question: what exactly is pizza? As it turns out, the original pizzas from eighteenth-century Naples looked nothing like a standard slicethey were more like a focaccia, topped with oil, herbs, anchovies, or whatever else was on hand. Even after these first pizzas met the tomato, the dish was a local peculiaritymost Italians thought pizza was gross and weird until just a few decades ago. So how did we get from Neapolitan subsistence snack to today's delivery staple? Listen in this episode as we travel with historian Carol Helstosky, author of Pizza: A Global History, and Francisco Migoya, head chef at Modernist Cuisine, from Italy to New York to Brazil and beyond, to tell the story of how pizza conquered the world. All that, plus the tough questions: is Chicago deep dish really pizza? How about bananas on top? What about (gasp) a donut pizza?
Eating the Wild: Bushmeat, Game, and the Fuzzy Line Between Them 2020-05-05 14:10:56 It's a safe bet that your recent media diet has included the words "wet market," "zoonotic disease," and "pangolin," as experts take a pause from discussing COVID-19's spread and impact to speculate on the virus's origins. This episode, we're digging into the larger story behind those words, that of our relationship to eating wild animals: how and why have our attitudes to wild meat shifted over time? Why is it that deer shot by a hunter in the U.S. is game, but monkey caught in the Democratic Republic of Congo is bushmeat? With the help of Gina Rae La Cerva, author of the new book, Feasting Wild, we explore what we gain and lose by eating wild, from the lost primeval forests of Europe to Robin Hood, and from smoked monkey to bird spit.
Eating the Rainbow: Or, the Mystery of the Orange Oranges, the Red M&Ms, and the Blue Raspberry 2020-04-21 15:40:39 From stripy fuchsia beets to unicorn doughnuts, the foods available today on grocery store shelves and in cafe displays are more brightly colored than ever. But this hasn't always been the case. This episode of Gastropod, we offer three stories that explore the colors of our cuisine: How did a food fight between Florida and California turn oranges (the fruit) that perfect bright orange (the color)? Why did US consumers freak out about the food dye Red #2, and what was the impact on our M&Ms? And finally, who invented the blue raspberry? All that, plus one very sexy indigo-hued blossom.
A Tale To Warm The Cockles Of Your Heart 2020-04-07 13:43:00 You might have heard of Molly Malone, selling cockles from a wheelbarrow in Dublin, or of Mary, Mary, Quite Contrary, with her cockle shells and pretty maids all in a rowbut the chances are most Gastropod listeners have never actually tasted a cockle. And, apparently, you're missing out! For the Native American tribes in the Puget Sound, where cockles used to be abundant, they're a treasured treat: meatier, sweeter, and richer-tasting than other shellfish. But they're also disappearing, and no one knows whyor how to save them. This episode, we join the team of intrepid marine biologists and tribal leaders on a mission to restore the cockle, on a journey that involves cockle viagra, a cockle vampire, and some carefully choreographed simultaneous spawning. Listen in now for a story of shellfish science and cultural history that will warm the cockles of your heartand perhaps inspire the revival of other indigenous foods.
White vs. Wheat: The Food Fight of the Centuries 2020-03-24 14:36:08 White or whole wheat: while today the question is most frequently asked at the sandwich counter, the debate over the correct answer goes back literally thousands of years. In the past century, though, as white flour and thus white bread became more accessible, the debate became increasingly heated: "Science finds that white bread develops criminals," reported newspapers in the 1920s, while anti-white bread activists at the time claimed that eating too many slices would causing blindness and facial deformity. But whole-wheat bashers had their retorts ready: "Whiteness and purity go hand in hand," proclaimed health writer Dr. Woods Hutchinson. "The whitest possible of white bread" is "not only much more appetizing, but ... more nutritious and more wholesome than any black, brown or brindled staff of life."
White vs. wholewheat: this episode, we dive into the world's longest-running, highest-stakes food fight. Along the way: the invention of sliced bread, the science behind Wonder Bread's curious bounce, and a light dusting of eugenics. Listen in now as Aaron Bobrow-Strain, author of White Bread: A Social History of the Store-bought Loaf, unpacks the anxieties and values underlying the bread wars, while wheat breeder Steve Jones introduces us to the "approachable" loaf that he hopes will win the battle for once and for all.
Licorice: A Dark and Salty Stranger 2020-03-10 11:58:00 Licorice is a polarizing candy: there are those who pick out the black jelly beans, those who think Twizzlers are better than Red Vines, and those who won't travel without a supply of salty dark lozenges. The dark and chewy treat begins life as a plant root that is more than fifty times as sweet as sugar. This episode, we tell the story of how a traditional remedy become England's first branded candy, and we get to the bottom of a medical mystery (licorice poisoning!) in a tale that involves both Tutankhamun and Henry VIII.
To Fight Climate Change, Bank on Soil 2020-02-25 15:49:00 Our glaciers are melting, our forests are on fire, our harvests are increasingly decimated by either floods and drought. We are in a climate emergency that threatens our very survival, and it is, frankly, incredibly depressing. But this episode, we've got the story of one of the most exciting, seemingly feasible efforts to reduce atmospheric ...More â
The post To Fight Climate Change, Bank on Soil appeared first on Gastropod.
Move Over Gin, We've Got Tonic Fever 2020-02-10 21:45:28 Just a few decades ago, gin & tonics were considered rather stodgy and boring, the drink of suburbanites at the golf club. Today, the century-old drink is hot again. In part, that's due to a boom in craft gin distillinga ginaissance! But there's also been a new wave of experimentation with gin's life partner, tonic ...More â
The post Move Over Gin, We've Got Tonic Fever appeared first on Gastropod.
The United States of McDonald's 2020-01-27 17:00:10 McDonald's is mind-boggling. According to Adam Chandler, author of the recent book, Drive-Thru Dreams, it sells roughly 75 burgers every second and serves 68 million people every dayequivalent to 1 percent of the entire world's population. "The golden arches are thought to be, according to an independent survey, more recognizable as a symbol than the ...More â
The post The United States of McDonald's appeared first on Gastropod.
Dinner Plate Invasion: Lionfish, Tiger Shrimp, and Feral Pigs, Oh My! 2020-01-13 11:21:43 Across America, feral pigs are on the rampage, wrecking fields of crops, hunting local wildlife to extinction, and even attacking humans. In the United Kingdom, Japanese knotweed is taking over the landscape: banks deny mortgages to infested properties, and the government regulates its disposal with the same precautions it takes for low-level nuclear waste. Humans ...More â
The post Dinner Plate Invasion: Lionfish, Tiger Shrimp, and Feral Pigs, Oh My! appeared first on Gastropod.
Meet the Queen of Kiwi: the 96-Year-Old Woman Who Transformed America's Produce Aisle 2019-12-17 06:39:57 The produce section of most American supermarkets in the 1950s was minimal to a fault, with only a few dozen fruits and vegetables to choose from: perhaps one kind of apple, one kind of lettuce, a yellow onion, a pile of bananas. Today, grocery stores routinely offer hundreds of different fruits and vegetables, many of ...More â
The post Meet the Queen of Kiwi: the 96-Year-Old Woman Who Transformed America's Produce Aisle appeared first on Gastropod.
Meet the Queen of Kiwi: The 96-Year-Old Woman Who Transformed America's Produce Aisle 2019-12-17 06:39:57 The produce section of most American supermarkets in the 1950s was minimal to a fault, with only a few dozen fruits and vegetables to choose from: perhaps one kind of apple, one kind of lettuce, a yellow onion, a pile of bananas. Today, grocery stores routinely offer hundreds of different fruits and vegetables, many of ...More â
The post Meet the Queen of Kiwi: The 96-Year-Old Woman Who Transformed America's Produce Aisle appeared first on Gastropod.
Are Insect Guts the Secret to the Most Delicious Kimchi? 2019-12-03 13:05:59 This side dish of spicy, bubbly, funky pickled vegetables is such a staple in Korea that no meal is considered complete without itbut, recently, kimchi has found its way into burgers, pasta, grilled cheese, and even tacos. This episode, we trace the behind-the-scenes story of the "kimchi diplomacy" that turned Korea's favorite fermented cabbage into ...More â
The post Are Insect Guts the Secret to the Most Delicious Kimchi? appeared first on Gastropod.
Menu Mind Control 2019-11-18 15:21:41 At its most basic, a menu is simply a way for a restaurant to communicate its offerings and their prices to its customers. But, perhaps even more importantly, says Alison Pearlman, author of a new book on menus called May We Suggest, a menu has to persuade diners that they want what the restaurant is ...More â
The post Menu Mind Control appeared first on Gastropod.
Of Ghost Foods and Culinary Extinction 2019-11-04 17:31:09 The earliest humans favored juicy, meaty mammoth at mealtimes. Ancient Romans loved their favorite herb, silphium, so much that they sprinkled it on everything from lamb to melon. In the 19th century United States, passenger pigeon pie was a cherished comfort food, long before chicken pot pie became commonplace. And, for dessert, Americans a century ...More â
The post Of Ghost Foods and Culinary Extinction appeared first on Gastropod.
What's CRISPR Doing in our Food? 2019-10-07 19:12:02 You've probably heard the hype: CRISPR will revolutionize biotech, cure disease, resurrect extinct species, and even create new-and-(not-so)-improved humans. But what is CRISPRand what's it doing in our food? The first generation of genetically modified crops, or GMOs, were labelled "Frankenfoods" by critics and are banned in the European Union. Can CRISPR succeed where fish-tomatoes ...More â
The post What's CRISPR Doing in our Food? appeared first on Gastropod.
Happy Birthday to Us: Gastropod Turns Five 2019-09-24 11:40:20 We launched Gastropod in September 2014, which means we're turning five this month, and that's approximately 100 in podcast years. We're celebrating our birthday with a special episode featuring highlights from the past five years' worth of episodes, as chosen by you, our listenersserved up alongside a generous slice of cake science and history. Join ...More â
The post Happy Birthday to Us: Gastropod Turns Five appeared first on Gastropod.
Celebrate Mexico's True National Holiday with the Mysteries of Mole 2019-09-10 13:27:28 In the United States, Cinco de Mayo is an excuse for margarita-fueled partying. But in Mexico, that datethe anniversary of a military triumph over Napoleon on May 5, 1862is marked by a parade and not much else. The real celebrations happen on September 16, which is Mexican Independence Day. At Gastropod, we're always down to ...More â
The post Celebrate Mexico's True National Holiday with the Mysteries of Mole appeared first on Gastropod.
Running on Fumes: Strawberry's Dirty Secret 2019-08-27 10:19:20 This episode, we tell an age-old tale: an innocent young berry heads west to make its fame and fortunebut sells its soul in the process. In order for our hero, the strawberry, to defeat its nemesis, a fungus called wilt, the aromatic red fruit makes a deal with the deviland duly becomes America's favorite berry. ...More â
The post Running on Fumes: Strawberry's Dirty Secret appeared first on Gastropod.
Omega 1-2-3 2019-08-12 19:52:30 Based on all the hype, you'd be forgiven for believing that the fish oils known as omega-3s are solution to every problem. Heart disease, dementia, depression, even obesitythe list of ailments that experts claim a daily dose of omega-3 can help prevent seems endless. And with more than ten percent of Americans taking a capsule ...More â
The post Omega 1-2-3 appeared first on Gastropod.
Meet Sharbat, the Ancestor of Sorbet, Syrup, Shrub, Sherbet, and Pretty Much Everything Else Cool 2019-08-05 22:42:47 Many of you won't have heard of sharbat, the delightfully tangy, refreshingly icy Persian drink. But most of you will have tasted at least one of its many descendants: sorbet, sherbet, syrup, shrub, and even the julep. So, what is sharbat? How did it inspire so many variations on cooling deliciousness? And how did Persians ...More â
The post Meet Sharbat, the Ancestor of Sorbet, Syrup, Shrub, Sherbet, and Pretty Much Everything Else Cool appeared first on Gastropod.
Super Fry: The Fight for the Golden Frite 2019-06-18 17:50:48 Shoestring, waffle, curly, or thick-cut: however you slice it, nearly everyone loves a deep-fried, golden brown piece of potato. But that's where the agreement ends and the battles begin. While Americans call their fries "French," Belgians claim that they, not the French, invented the perfect fry. Who's right? This episode, we take you right into ...More â
The post Super Fry: The Fight for the Golden Frite appeared first on Gastropod.
Eat This, Not That: The Surprising Science of Personalized Nutrition 2019-06-09 22:18:45 This episode, we've got the exclusive on the preliminary results of the world's largest personalized nutrition experiment. Genetic epidemiologist Tim Spector launched the study, called PREDICT, to answer a simple but important question: do we each respond to different foods differently? And, if so, why? How much of that difference is genetic, how much is ...More â
The post Eat This, Not That: The Surprising Science of Personalized Nutrition appeared first on Gastropod.
Guts and Glory 2019-05-21 06:44:55 What does it mean when your stomach rumbles? How do our bodies extract nutrients and vitamins from food? Does what you eat affect your mood? Digestion is an invisible, effortless, unconscious processand one that, until recently, we knew almost nothing about. On this episode of Gastropod, we follow our food on its journey to becoming ...More â
The post Guts and Glory appeared first on Gastropod.
Climate Mindset In the past few months, human beings have come together to fight a global threat. This hour, TED speakers explore how our response can be the catalyst to fight another global crisis: climate change. Guests include political strategist Tom Rivett-Carnac, diplomat Christiana Figueres, climate justice activist Xiye Bastida, and writer, illustrator, and artist Oliver Jeffers.
#562 Superbug to Bedside By now we're all good and scared about antibiotic resistance, one of the many things coming to get us all. But there's good news, sort of. News antibiotics are coming out! How do they get tested? What does that kind of a trial look like and how does it happen? Host Bethany Brookeshire talks with Matt McCarthy, author of "Superbugs: The Race to Stop an Epidemic", about the ins and outs of testing a new antibiotic in the hospital.
Speedy Beet There are few musical moments more well-worn than the first four notes of Beethoven's Fifth Symphony. But in this short, we find out that Beethoven might have made a last-ditch effort to keep his music from ever feeling familiar, to keep pushing his listeners to a kind of psychological limit.
Big thanks to our Brooklyn Philharmonic musicians: Deborah Buck and Suzy Perelman on violin, Arash Amini on cello, and Ah Ling Neu on viola.
And check out The First Four Notes, Matthew Guerrieri's book on Beethoven's Fifth.
Support Radiolab today at Radiolab.org/donate.