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GASTROPOD


FOOD WITH A SIDE OF SCIENCE & HISTORY


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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.

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October 15, 2024


ABSINTHE: THE WORLD’S MOST DANGEROUS DRINK?

Episodes, Podcasts, Season 19   


TO PAINTERS AND POETS IN LATE-1800S FRANCE, ABSINTHE WAS "THE GREEN MUSE" OR THE
"GREEN FAIRY," AN ALMOST MAGICAL POTION THAT PROMISED VIVID DREAMS, WILD IDEAS,
AND ARTISTIC INSPIRATION WITH EVERY SIP. BY THE 1910S, THIS ONCE INCREDIBLY
POPULAR HERBAL LIQUOR WAS BANNED—NOT ONLY IN FRANCE, BUT IN COUNTRIES AROUND THE
WORLD. CONDEMNED AS THE CAUSE OF BOTH INDIVIDUAL RUIN AND SOCIAL DECLINE,
ABSINTHE CONSUMPTION WAS SAID TO LEAD TO SEIZURES, MEMORY GAPS, HALLUCINATIONS,
AND EVEN MURDEROUS RAGE. SO WHAT'S THE DEAL: IS ABSINTHE JUST A DRINK, OR IS IT
ACTUALLY DEADLY? THIS EPISODE, WE'VE GOT THE STORY BEHIND THE MYTHS, FROM WITCHY
DISTILLERS TO WOMEN ON BICYCLES, AND MILITARY RATIONS TO PRE-BAN BOTTLES. JOIN
US FOR THE TRIP!

…More →

October 1, 2024


FROM TRASH TO TREASURE: WHY’S IT SO HARD TO SAVE RESTAURANT LEFTOVERS FROM THE
DUMPSTER?

Episodes, Podcasts, Season 19   


EVERY DAY, AT THE END OF SERVICE, RESTAURANTS THROW AWAY TONS OF ENTIRELY EDIBLE
FOOD: HEAPS OF PASTRIES AND WHOLE LOAVES OF BREAD, VEGETABLES CHOPPED BUT NOT
COOKED, NOODLE DOUGH, FISH OFF-CUTS, AND MORE. AN ESTIMATED 20 BILLION MEALS'
WORTH OF STILL EDIBLE FOOD IS TOSSED EVERY YEAR HERE IN THE US, AND MORE THAN 85
PERCENT OF IT ENDS UP IN LANDFILL. MEANWHILE, MORE THAN 1 IN TEN AMERICANS ARE
FOOD INSECURE. SO WHY IS IT SO HARD TO KEEP ALL OF THAT PERFECTLY GOOD FOOD OUT
OF THE TRASH AND GET IT ONTO PEOPLE’S PLATES INSTEAD? THIS WEEK, WE’RE TAKING A
DEEP DIVE INTO THE DUMPSTER (NOT LITERALLY!), TO EXPLORE THE MOST INNOVATIVE AND
SURPRISING NEW SOLUTIONS TO THIS TOUGHEST OF FOOD CHALLENGES, INCLUDING MEETING
THE WIZARDS TRANSFORMING EVERYTHING FROM STALE BAGELS TO GALLONS OF BANANA CREAM
CONCENTRATE INTO A DELICIOUS DINNER. DID SOMEONE ORDER MEALS, NOT METHANE? OUI
CHEF!

…More →

September 19, 2024


SMASHING PUMPKIN MYTHS: WHAT’S BIG, ORANGE, AND HAVING AN IDENTITY CRISIS?

Episodes, Podcasts, Season 19   


IT’S ALREADY BEGUN: THAT TIME OF THE YEAR NOW KNOWN ACROSS THE LAND AS
DECORATIVE GOURD SEASON. SQUASH ARE EVERYWHERE—CARVED INTO JACK O’LANTERNS ON
FRONT PORCHES, ADORNING OUR SIDEBOARDS AND PORCHES WITH STRANGE SHAPES AND
AUTUMN COLORS, AND OF COURSE, BAKED INTO PIES FOR FALL CELEBRATIONS. BUT GET
READY TO RETHINK SQUASH, BECAUSE DESPITE THEIR SLIGHTLY CHEESY HOUSE BEAUTIFUL
VIBE AND FAMILY-FRIENDLY PUMPKIN PATCH ASSOCIATIONS, THEY ARE—AND WE QUOTE—"THE
MOST INTERESTING PLANTS IN THE WORLD." JOIN US THIS EPISODE AS WE EXPLORE OUR
SURPRISINGLY LONG ENTANGLEMENT WITH THE CUCURBIT FAMILY, FROM ITS STAR ROLE AS
THE VERY FIRST PLANT DOMESTICATED IN THE AMERICAS TO THE CAN OF LIBBY'S BEHIND
NINE OUT OF EVERY TEN PUMPKIN PIES. ALONG THE WAY, WE FIGURE OUT WHAT ON EARTH
THE DIFFERENCE ACTUALLY IS BETWEEN A SQUASH AND A PUMPKIN, AND WE GET A SNEAK
PEEK INTO THE WEIRD AND WONDERFUL WORLD OF GIANT PUMPKINS, WHERE GROWERS COMPETE
TO BREAK THE TWO-TON BARRIER WITH FRUITS THE SIZE OF A COMPACT CAR.

…More →

September 3, 2024


DELI IS SHORT FOR DELICIOUS—BUT ARE YOUR PASTRAMI AND BOLOGNA SANDWICHES GIVING
YOU CANCER?

Episodes, Podcasts, Season 19   


SCHOOL’S BACK IN SESSION, AND KIDS ARE BOARDING THE BUS WITH LUNCHBOXES IN TOW.
MANY OF THEM CONTAIN SANDWICHES STUFFED WITH TURKEY AND HAM SLICES, BOLOGNA,
EVEN SALAMI—BUT WHERE DID THESE STAPLES OF THE LUNCH BREAK, NOT TO MENTION THE
CHARCUTERIE PLATTER, COME FROM? LONG BEFORE THE 1900S MEAT-CUTE THAT BIRTHED THE
DELI SANDWICH, PRESERVED MEATS WERE A STANDBY IN HUMAN DIETS: FROM DRIED YAK
CURED IN SALT IN THE HIMALAYAS, TO PORK FERMENTED INTO SALAMI IN ITALY, TO BEEF
PRESSED IN THE SADDLE AND PICKLED IN HORSE SWEAT IN CENTRAL ASIA, PEOPLE ALL
OVER THE WORLD INVENTED WAYS TO MAKE MEAT INHOSPITABLE TO MICROBES, MORE
PORTABLE—AND EVEN MORE DELICIOUS! BUT, IN RECENT YEARS, THESE MEATS HAVE GOTTEN
A BAD NAME: IN 2015, THE WORLD HEALTH ORGANIZATION EVEN LABELED THEM A
CARCINOGEN. SO SHOULD YOU CHUCK THE CORNED BEEF FOR THE SAKE OF YOUR HEALTH?
THIS EPISODE, JOIN US FOR A DEEP DIVE ON THE SCIENCE BEHIND WHETHER YOUR
CHARCUTERIE COULD KILL YOU—PLUS, THE STORY OF HOW CURED MEATS BECAME A STAPLE OF
AMERICAN DIET AND CULTURE, THANKS TO GERMAN IMMIGRANTS AND JEWISH DELIS,
MILITARY-MANUFACTURED MEAT GLUE, AND SOME TRULY ORGASMIC SLICED PASTRAMI ON RYE.

…More →

August 20, 2024


WHAT’S THE BUZZ ON EATING BUGS? CAN INSECTS REALLY SAVE THE WORLD?

Episodes, Podcasts, Season 19   


ABOUT TEN YEARS AGO, INSECTS WERE CONSTANTLY BEING HYPED AS THE FUTURE OF FOOD.
HEADLINES PROCLAIMED THAT, WITHIN THE DECADE, EVERYONE WOULD BE EATING BUGS AS
PART OF THEIR DAILY DIET—AND SAVING THE PLANET IN THE PROCESS. BUT WHILE THE
BUZZ ON EDIBLE INSECTS HASN’T COMPLETELY TURNED TO CRICKETS, THE ENTO-REVOLUTION
HASN'T PROCEEDED EXACTLY AS PLANNED. IN THE WESTERN WORLD, INSECTS ARE NOT YET
WHAT'S FOR DINNER, AND, EVEN IN PARTS OF THE WORLD WHERE BUGS ARE A TRADITIONAL
AND TREASURED PART OF THE CUISINE, THEIR CONSUMPTION IS ON THE DECLINE. SO
WHAT'S THE DEAL? CAN EDIBLE INSECTS REALLY HELP SOLVE CLIMATE CHANGE AND WORLD
HUNGER? AND, IF SO, WHAT'S STOPPING US FROM JUMPING ON THE BUG BANDWAGON? LISTEN
IN THIS EPISODE AS WE DEBUNK INSECT CONSPIRACY THEORIES AND SEXIST ARCHAEOLOGY,
SAVOR TANGY ANTS AND A CICADA BONANZA, AND VISIT MADAGASCAR TO TELL THE
HEART-WARMING TALE OF HOW A BACON-FLAVORED BUG IS HELPING FEED VILLAGERS, WHILE
SAVING AN ADORABLE PRIMATE.

…More →

July 9, 2024


ARE HUSH PUPPIES RACIST? IS A2 MILK REALLY HEALTHIER? AND WHAT’S UP WITH WEDDING
CAKE? ASK GASTROPOD!

Episodes, Podcasts, Season 19   


YOU ASKED, AND WE’RE ANSWERING—AGAIN! ASK GASTROPOD RETURNS TO ANSWER SOME OF
OUR LISTENERS’ MOST PRESSING CULINARY QUERIES: HOW DID ELABORATE, EXPENSIVE
CAKES BECOME THE STANDARD DESSERT FOR WEDDINGS? DID THE DEEP FRIED CORNMEAL
BLOBS KNOWN AS “HUSH PUPPIES” GET THEIR NAME FROM CONFEDERATE SOLDIERS OR RACIST
STORIES FROM THE PLANTATION-ERA SOUTH? AND COULD A TRENDY "NEW" VARIETY OF MILK
(THAT'S ACTUALLY ANCIENT) ALLOW THE DAIRY-INTOLERANT TO SNARF DOWN CHEESE AND
ICE CREAM WITHOUT DIGESTIVE CONSEQUENCES? THIS EPISODE, WE’RE DIVING DEEP ON THE
SCIENCE, DISPELLING SOME MYTHS, AND CORRECTING THE HISTORICAL RECORD WITH THE
HELP OF A TEAM OF EXPERTS. LISTEN IN NOW!

…More →

June 25, 2024


WHY DOES EVERYONE HAVE FOOD ALLERGIES THESE DAYS?

Episodes, Podcasts, Season 19   


IT'S NOT YOUR IMAGINATION, FOOD ALLERGIES ARE REALLY ON THE RISE. ONE RECENT
STUDY FOUND THAT SEVERE ALLERGIC REACTIONS TO FOOD HAVE INCREASED BY MORE THAN
300 PERCENT OVER THE PAST DECADE. AND THEY DON'T JUST AFFECT AMERICANS OR
KIDS—THEY'RE ON THE RISE IN ADULTS AROUND THE WORLD. EVEN PETS ARE GETTING FOOD
ALLERGIES. SO WHAT'S GOING ON? WHY WOULD YOUR BODY DECIDE THAT FOOD—SOMETHING
THAT'S ACTUALLY ESSENTIAL TO KEEPING YOU ALIVE—NEEDS TO BE ATTACKED LIKE A
DANGEROUS INVADER? AND WHY WOULD WE EVOLVE A DEFENSE MECHANISM THAT CAN END UP
KILLING US? THIS EPISODE, WE'VE GOT THE HISTORY AND THE LATEST SCIENTIST ON FOOD
ALLERGIES: WHAT THEY ARE, WHAT CAUSES THEM, HOW THEY'RE DIFFERENT FROM FOOD
INTOLERANCE AND SENSITIVITY, AND WHAT WE CAN DO ABOUT THEM. JOIN US ON A WILD
JOURNEY FROM ANCIENT PHARAOHS TO THE FUTURE OF MEDICINE, VIA JELLYFISH, CALVIN
COOLIDGE, AND "ROSE FEVER," AS WE FIGURE THIS ALL OUT.

…More →

June 11, 2024


THE BIRTH OF COOL: HOW REFRIGERATION CHANGED EVERYTHING

Episodes, Podcasts, Season 19   


FOR AS LONG AS WE’VE BEEN MAKING GASTROPOD, CO-HOST NICKY HAS ALSO BEEN WORKING
ON ANOTHER PROJECT: WRITING A BOOK ALL ABOUT REFRIGERATION. WELL, TIME TO POP
THE CHAMPAGNE YOU’VE HAD STASHED IN THE ICEBOX, BECAUSE THAT BOOK COMES OUT JUNE
25—AND WE’RE GIVING GASTROPOD LISTENERS AN EXCLUSIVE PREVIEW! THIS EPISODE,
CYNTHIA AND NICKY TALK ABOUT HOW A HIGH SCHOOL DROPOUT'S GET-RICH-QUICK SCHEME,
SOME DEADLY EXPLOSIONS, AND LOTS AND LOTS OF BEER BROUGHT US THE HUMMING BOXES
OF COLD NOW UBIQUITOUS IN THE MODERN KITCHEN—AND HOW THE PROLIFERATION OF THIS
PORTABLE, ON-DEMAND WINTER HAS TRANSFORMED OUR FOOD (NOT ALWAYS FOR THE BETTER)
WHILE HEATING UP OUR PLANET. IT'S ALMOST IMPOSSIBLE TO IMAGINE LIVING WITHOUT A
FRIDGE, BUT NICKY’S BOOK TOTALLY CHANGED THE WAY WE LOOK AT PRESERVING FOOD. IS
THERE A BETTER WAY? LISTEN TO FIND OUT, AND FOR THE REST OF THE STORY, BE SURE
TO PRE-ORDER FROSTBITE: HOW REFRIGERATION CHANGED OUR FOOD, OUR PLANET, AND
OURSELVES!

…More →

May 28, 2024


SUGAR’S DARK SHADOW

Episodes, Podcasts, Season 19   


YOUR PANTRY'S SWEETEST INGREDIENT HAS AN EXTREMELY BITTER HISTORY. THE
SAP-PRODUCING GRASS KNOWN AS SUGARCANE HAS BEEN GROWN AND ENJOYED BY HUMANS FOR
AT LEAST 10,000 YEARS, BUT IT WAS ONLY RELATIVELY RECENTLY THAT IT WENT FROM A
LUXURY TO AN EVERYDAY INGREDIENT—A CHANGE THAT ALSO TRIGGERED GENOCIDE, SLAVERY,
AND THE INVENTION OF MODERN RACISM. IN THIS EPISODE, HOW THE CRUSADES GOT
EUROPEANS ADDICTED TO THE SWEET STUFF, AND HOW THAT APPETITE DEFORESTED SOUTHERN
EUROPE AND KICKED OFF THE TRADE IN ENSLAVED AFRICANS, BEFORE DECIMATING
INDIGENOUS POPULATIONS IN THE NEW WORLD AND CODIFYING RACISM INTO LAW. IT'S A
DARK STORY THAT INVOLVES CHRISTOPHER COLUMBUS' MISTRESS, THE EARLY HUMAN RIGHTS
ADVOCATE WHOSE CAMPAIGN TO SAVE INDIGENOUS PEOPLE ENCOURAGED THE HORRORS OF THE
TRANSATLANTIC SLAVE TRADE, AND A TRIP TO SOUTHERN LOUISIANA, WHERE WE MET BLACK
SUGARCANE FARMERS TO EXPLORE SUGAR'S TROUBLING LEGACY THERE. NO SUGAR COATING
HERE: JOIN US FOR THE FASCINATING AND HORRIFYING HISTORY OF THIS HOUSEHOLD
STAPLE.

…More →

May 14, 2024


WHY ARE RESTAURANTS SO LOUD? PLUS THE SCIENCE BEHIND THE PERFECT PLAYLIST

Episodes, Podcasts, Season 19   


WHEN YOU GO OUT FOR A MEAL, IT’S NOT JUST WHAT'S ON YOUR PLATE THAT MATTERS,
IT'S WHAT'S IN YOUR EARDRUMS, TOO. FROM DINING ROOMS SO LOUD YOU HAVE TO SHOUT
TO BE HEARD, TO PLAYLISTS THAT SOUND LIKE A GENERIC MILLENNIAL SPOTIFY ACCOUNT,
IT'S NOT SURPRISING THAT SOUND IS THE SINGLE MOST COMPLAINED ABOUT ASPECT OF
RESTAURANTS. THIS EPISODE, GASTROPOD EXPLORES THE SCIENCE BEHIND THE SONIC
EXPERIENCE OF EATING. ARE RESTAURANTS REALLY GETTING LOUDER, AND, IF SO, WHY?
WHAT DOES IT TAKE TO CREATE THE PERFECT ACOUSTIC ENVIRONMENT FOR DINING? CAN
RESTAURATEURS DESIGN THEIR PLAYLISTS TO MAKE CUSTOMERS ORDER MORE OR EAT FASTER?
LISTEN IN NOW FOR THE SECRETS TO CULINARY ACOUSTIC BLISS!

…More →


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