Gastropod
Gastropod
Episodes
Episodes of Gastropod
Mark All
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's worth
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 o
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
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 charcute
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
When you buy a bottle of rum in the United States, by law nearly all the federal taxes on that rum must be sent to Puerto Rico and the U.S. Virgin Islands. It's an unusual system that Congress designed decades ago to help fund these two U.S. te
Guest episode: In this episode we introduce you to a part of our bodies that was invisible to Western scientists until about five years ago; it’s called "the interstitium," a vast network of fluid channels inside the tissues around our organs t
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
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 o
Today, it’s a breakfast staple, but, as recently as 1960, The New York Times had to define it for readers—as “an unsweetened doughnut with rigor mortis.” That’s right, this episode is all about the bagel, that shiny, ring-shaped, surprisingly d
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—an
Based on all the hype, you'd be forgiven for believing that the fish oils known as omega-3s are the solution to every problem. Heart disease, dementia, depression, even obesity—the list of ailments that experts claim a daily dose of omega-3 can
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 e
From our friends at Switched on Pop: Where were you when you learned that the McDonald's jingle "I'm lovin' it" was originally part of a full-fledged pop song by Justin Timberlake and Pharrell that flopped on the charts but found staying power
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
You've probably never heard of David Fairchild. But if you've savored kale, mango, peaches, dates, grapes, a Meyer lemon, or a glass of craft beer lately, you've tasted the fruits of his globe-trotting travels in search of the world's best crop
In his day, Luther Burbank was a horticultural rock star: everyone from opera singers to movie stars and European royalty to an Indian guru traveled to Santa Rosa, California, to meet him. Dubbed the "plant wizard," Burbank invented the plumcot
Americans eat more shrimp than any other seafood: on average, each person in the US gobbles up close to six pounds of the cheap crustaceans every year. We can eat so many of these bug-like shellfish because they’re incredibly inexpensive, makin
If we at Gastropod were asked to name a perfect food, the oyster would be at the top of our list. Oysters are pretty much always our answer to the question of what we'd like to eat this evening—but are they also the answer to the slow-motion di
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 e
If "Cajun-style" only makes you think of spicy chicken sandwiches and popcorn shrimp, you need to join us in the Big Easy this episode, to meet the real Cajun flavor. Cajun cuisine and its close cousin, Creole, were born out of the unique lands
After Dan’s pasta shape, cascatelli, was launched, people everywhere were cooking with it and sending him photos of what they were making. As exciting as that was, he was disappointed that most folks were only making a handful of well-worn dish
Close your eyes and imagine this: a world without stuffed crust pizza. We know!—but that was the dismal state of the Italian flatbread scene before 1985, when Anthony Mongiello, aka The Big Cheese, came up with an innovation that loaded even mo
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 clai
In contrast to the abundance of the Arctic, in Antarctica, "once you leave the coast, you're basically heading to the moon." Jason Anthony, who spent several summers on the seventh continent, told us that in this desert of ice and stone (where
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