New episodes of What You're Eating coming soon

Regenerative Mac and Cheese: In this episode, we bring together two of our frequent guests on this podcast, Dr. Urvashi Rangan, and Patty Lovera, to help explain regenerative agriculture, its connection to climate, and why a boxed Mac and Cheese brand is committing itself to a set of agricultural practices, and wanting to tell its customers all about it. by What You're Eating

41 min listen

Can Fake Meat Save the World?: In this episode, we look at “plant-based meats.” The people who make them say they are better for animals and the climate and also human health. Are they? by What You're Eating

37 min listen

Trailer - What You're Eating: Get a glimpse of FoodPrint's new podcast, What You're Eating, hosted by Jerusha Klemperer. We aim to help you understand how your food gets to your plate, and to see the full impact of the food system on animals, planet and people. From practical conversations with farmers about the true cost of raising chickens to discussions with policy experts on the barriers to sustainability, to tips from chefs about how to reduce kitchen waste, FoodPrint’s new podcast covers everything from the why to the how. www.FoodPrint.org by What You're Eating

1 min listen

The Milks You're Putting in Your Coffee: What are you putting in your coffee and why? Are concerns about climate change fueling your decisions? What about animal welfare? Maybe water issues and concerns about drought? Maybe it’s just about taste. by What You're Eating

54 min listen

That Cheap, Delicious Rotisserie Chicken: In this episode we talk to experts about the real cost of a cheap chicken and who pays that cost, covering the problems with animal welfare, environmental impact and human health. And then we introduce you to alternatives, how chickens could be — and are — raised in a better way. by What You're Eating

53 min listen

Who Profits from Fake Meat?: In this episode we continue our look at “plant-based” meat and examine one of the industry’s central promises: that they are on track to replace factory-farmed meat. by What You're Eating

32 min listen

Who Decides What's Natural?: In this episode we look at the words, claims, seals and certifications that show up on your food packaging. What do they tell us and is what they tell us real? by What You're Eating

43 min listen

The Big Problem of Food Waste: In this episode we talk to experts about why food waste is a problem and dig into some of the cultural reasons why our society treats food as disposable. Finally, we cover how you can reduce your own kitchen waste, getting advice from chefs for how to make changes in how you shop, cook and eat. by What You're Eating

44 min listen

Centering Ohlone Food and Culture: In this episode we speak with Vincent Medina and Louis Trevino who co-founded mak-‘amham, an East Bay organization and restaurant focused on reviving and strengthening traditional Indigenous Ohlone foods and sharing them back with their communities, as well as educating the public about Ohlone culture through cuisine. by What You're Eating

42 min listen

Unwrapping Food's Plastic Problem: In this episode we look at food packaging, with a focus on plastic, since there’s so much of it, and it’s the one with the most problems. We dig deep into plastic production and its connection to climate change, and talk to experts about how food packaging is problematic not just for the environment, but also for our health. by What You're Eating

60 min listen

The Search for Sustainable Salmon: In this episode, we look at America's favorite fin fish, salmon, and dig a little deeper into where it comes from, what’s farmed, what’s wild, and why some people want you to care about that distinction at all. by What You're Eating

53 min listen

The Power of Big Pork: In this episode we look at the bacon trend and dig a little deeper into this beloved food and the industry behind it. We look at the realities of industrial pork production and how the world’s obsession with pork — bacon on everything! — contributes to environmental degradation and the hollowing out of rural communities. by What You're Eating

60 min listen

New episodes of What You're Eating coming soon: What You're Eating, a podcast from FoodPrint.org, is back this fall with all new episodes to help you understand how your food gets to your plate, and see the full impact of the food system on animals, planet and people. by What You're Eating

2 min listen

Endless Shrimp: Americans love shrimp. And in the past 20 years or so shrimp has gotten really affordable. In today’s episode we talk to experts to find out how and when shrimp became so cheap. by What You're Eating

54 min listen

Keeping It Local: Avoiding Big Box Stores: As grocery prices soar, it’s worth asking where those profits go and who they benefit. In today’s episode we look at two models of consumer cooperatives, options for buying your food that rely on a less extractive model, where profit stays in the community: co-op grocers and community supported agriculture. by What You're Eating

50 min listen

PFAS: The "Forever Chemicals" In Your Food: In this episode we head to Maine to learn more about the "forever chemicals" PFAS and how they have ended up in well water, on farms, in food, and ultimately in people’s bodies. by What You're Eating

53 min listen

The Many, Many Labels on Your Eggs: In this episode we look at the many labels on your carton of eggs and dig into what they mean and what they definitely don’t mean. by What You're Eating

54 min listen

Losing Biodiversity, Losing Flavors: We can see the causes and effects of biodiversity loss all around us. Only one variety of banana or pineapple for sale in every grocery store. Or the miles and miles or corn and soy you pass as you drive the roads of Iowa, Minnesota and Illinois. Or the windshield effect: that there are far fewer dead insects on our windshields as we drive those country roads. We are right now in what’s being called “a biodiversity crisis,” in terms of the number of species we are losing and the increasing pace at which that loss is happening. The primary driver of species loss is our global agriculture system — in other words, the way we grow our food. And as we lose those varieties and breeds of animals and plants, we don’t just lose their genetics, we lose their unique tastes and flavors, too. by What You're Eating

54 min listen

The History and Future of Plant-based Eating: In this episode we speak with writer Alicia Kennedy about her new book, "No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating." by What You're Eating

40 min listen

The Small but Mighty Oyster: Why does the oyster — amorphous, slimy, hidden in a shell that’s craggier and stranger than that of a scallop or a clam — capture so many food-lovers’ hearts? What exactly is an oyster? Why are most of the oysters we eat farmed? And why, unlike other farmed seafood, are they considered such a benefit to their environment? In this episode, we head to the farm — the oyster farm — and talk to various experts to understand more about this beloved and very sustainable bivalve. by What You're Eating

57 min listen

The Golden Arches in Black America: In this episode, we talk with Dr. Marcia Chatelain, author of the Pulitzer Prize winning book, “Franchise: The Golden Arches in Black America,” and Professor of History and African American Studies at Georgetown University about the relationship between fast food and the Black community in the United States. by What You're Eating

48 min listen

Coffee: From Seed to Cup: For the conscious consumer, buying local products is a way to shorten that distance between us and what we eat or drink, and maybe even learn more about how it was produced by talking to the people who made it. But what about something like coffee, which doesn’t grow anywhere near those of us living in the continental United States? Do you know where your coffee comes from? And if you do know what country it comes from, maybe from the bag or canister you bought your beans in, do you know how it was grown? Or who grew it? Or how it transforms from a berry on a branch to the brown roasted “beans” you grind for your cup of Joe? by What You're Eating

53 min listen

The All-American Hot Dog: In this episode, we speak to writer and comedian Jamie Loftus, author of Raw Dog: The Naked Truth About Hot Dogs, about her cross-country road trip in search of the all-American hot dog. by What You're Eating

44 min listen

Vanilla and Chocolate: Foundational Flavors: Vanilla and Chocolate — the two most beloved flavors in the world — have been linked since the beginning. But both have complicated stories: long and hidden supply chains, an extraction of wealth from communities in the Global South, and all of the environmental and social problems that come from a system that leaves smallholder farmers in poverty. How can we reconcile our love of these essential flavors with their often problematic production? Can we hold large companies accountable? And is it possible to produce vanilla and chocolate in a different and better way? by What You're Eating

52 min listen

Cruel & Unusual: Veal, Foie Gras, Octopus: In this episode, we look at three controversial foods — veal, foie gras and octopus — and the campaigns launched by animal rights activists to stop their production and consumption. These foods and the animals they come from have a lot to teach us about the ethics of animal agriculture — and possibly about ourselves. by What You're Eating

59 min listen

Discover this podcast and so much more

New episodes of What You're Eating coming soon

New episodes of What You're Eating coming soon

Description

Titles in the series (25)

More Episodes from What You're Eating

Related podcast episodes