Podcast Episodes
Back to Search
Menu Mind Control
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 imp…
6 years, 7 months ago
Of Ghost Foods and Culinary Extinction
The earliest humans favored juicy, meaty mammoth at mealtimes. Ancient Romans loved their favorite herb, silphium, so much that they sprinkled it on …
6 years, 7 months ago
Tiki Time!
Tiki bars are hot these days: you can enjoy a fruity tropical drink while surrounded by faux-Polynesian décor in most major cities around the U.S. an…
6 years, 8 months ago
What’s CRISPR Doing in our Food?
You’ve probably heard the hype: CRISPR will revolutionize biotech, cure disease, resurrect extinct species, and even create new-and-(not-so)-improved…
6 years, 8 months ago
Happy Birthday to Us: Gastropod Turns Five
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 …
6 years, 8 months ago
Celebrate Mexico’s True National Holiday with the Mysteries of Mole
In the United States, Cinco de Mayo is an excuse for margarita-fueled partying. But in Mexico, that date—the anniversary of a military triumph over N…
6 years, 9 months ago
Running on Fumes: Strawberry’s Dirty Secret
This episode, we tell an age-old tale: an innocent young berry heads west to make its fame and fortune—but sells its soul in the process. In order fo…
6 years, 9 months ago
Omega 1-2-3
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, d…
6 years, 10 months ago
Meet Sharbat, the Ancestor of Sorbet, Syrup, Shrub, Sherbet, and Pretty Much Everything Else Cool
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…
6 years, 10 months ago
Super Fry: The Fight for the Golden Frite
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…
7 years ago