Gastropod
A podcast by Cynthia Graber and Nicola Twilley - Tuesdays
258 Episodes
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That Old Chestnut: A Nutty Tale, of Love, Loss, and Reconnection
Published: 08/11/2022 -
Prescription Dinner: Can Meals Be Medicine?
Published: 25/10/2022 -
Trouble in Paradise: Coconut War Waters and Coconut Oil Controversies
Published: 11/10/2022 -
Does the Western Megadrought Mean the End of Cheap Cheese and Ice Cream?
Published: 27/09/2022 -
Lunch Gets Schooled (encore)
Published: 21/09/2022 -
What Do Aliens Eat? Food in Sci-Fi and Fantasy
Published: 13/09/2022 -
Guest Episode: The Umami Mama by Unexplainable
Published: 30/08/2022 -
Gut Feeling
Published: 16/08/2022 -
Green Gold: Our Love Affair With Olive Oil (encore)
Published: 02/08/2022 -
How Ketchup Got Thick
Published: 20/07/2022 -
Delivery Wars
Published: 05/07/2022 -
The Milk of Life
Published: 21/06/2022 -
Poultry Power: The Fried Chicken Chronicles (encore)
Published: 07/06/2022 -
Guest episode: Montréal by Not Lost
Published: 31/05/2022 -
Reinventing the Eel
Published: 16/05/2022 -
Monsanto or MonSatan? How—and Why—a St. Louis Startup Became a Hated Herbicide Giant
Published: 03/05/2022 -
The Way the Cookie Crumbles
Published: 19/04/2022 -
Black Gold: The Future of Food...We Throw Away
Published: 05/04/2022 -
Gum's the Word: A Sticky Story
Published: 22/03/2022 -
Déjà-Brew: How Coffee Got Bad, Then Worse, and, Finally, Good Again
Published: 08/03/2022
Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world through food. Find us online at gastropod.com, follow us on Twitter @gastropodcast, and like us on Facebook at facebook.com/gastropodcast.