PODCAST · arts
Gastropod
by Cynthia Graber and Nicola Twilley
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.
Episodes
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Fibermaxxing FTW: Meet the Neglected Nutrient That's the Key to Health
Move over protein, it's time to fibermaxx! Fiber has always been the neglected stepchild of nutrients: it's never been seen as essential, and some of its earliest enthusiasts were poop-obsessed oddballs. Take the inventor of cornflakes, John Harvey Kellogg. Inspired by the gorillas he saw at the...
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Eat Bison to Save Bison
For tens of thousands of years, North America was bison country. Millions of these giant, shaggy animals—also known as buffalo—roamed from the far north to the Gulf and from the east coast to the west. They defined the land and its people: the animals provided food, clothing, and spiritual...
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Plant Milk Proliferation: Oat, Soy, Almond, and More, But Which Is Best?
Cow milk is out, and plant milk reigns supreme. At least, that's how it feels in the supermarket these days, where the refrigerated section is full of "milk" made from oats, almonds, peanuts, coconuts, soy, macadamia nuts, pistachios, and even peas, with new plants being milked seemingly every…
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So Hot Right Now: Why We Love the Chile Pepper
Perhaps no other plant is as entwined with pain and pleasure as the chile pepper. But why does it burn—and why on earth do we crave that uncomfortable sensation? How did capsaicin's fungus-fighting, digestion-enhancing, and adrenaline-triggering powers convince early hunter gatherers in South...
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Salad Days: A Story of Science, Sexism, and Jell-O
If leafy greens and a little vinaigrette is salad, and chicken with mayo is salad, and vegetables in Jello-O are ALSO salad… What exactly is salad?! That's the big question we're tackling this episode—and it takes us down some unexpected rabbit holes. Listen in now to hear how ‘scientific...
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Where There's Smoke, There's...Whiskey, Fish, and Barbecue!
As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze. You see it, but you can’t hold it. It’s fantastic in whiskey and terrible in toast. So what exactly...
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America's Forbidden Fruit and Forgotten First Soda: Ask Gastropod
Fan favorite Ask Gastropod is back, and we’re celebrating the season by solving a pair of trans-Atlantic mysteries! First up: if you have a purple candy in Europe, it’s nearly guaranteed to be flavored with a tart little berry called blackcurrant—while the same color candy in the US is almost...
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Bringing Home the Bacon: From Shakespeare to the Baconator
For many Americans, bacon is an essential element of the perfect breakfast—not to mention a welcome addition to everything from cheeseburgers to doughnuts. But bacon hasn't always been beloved. Ancient Egyptians elites looked down on pork, Judaism and Islam banned it entirely, and in…
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What the Shell? Cracking the Lobster's Mysteries
Consider the lobster roll: tender chunks of lobster bathed in butter or mayo, sandwiched between two slices of a squishy bread roll… Have we caught your attention yet? Lobster is a summertime staple in New England, a fixture on casino and cruise ship buffets, and a steady partner for steak in the...
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A Dog's Dinner: What Should We Really Be Feeding Our Pets?
In millions of homes, humans aren’t the only creatures sitting down to dinner. So what's on the menu for pets—and what impact does it have on their health, as well as the environment? This episode, we go back thousands of years to figure out what our first furry friends ate, how that's changed…
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Feel the Beet: The Most Fascinating Woman You've Never Heard Of
For those who like its earthy flavor, the humble beet can do a lot for a salad or a soup. But could it help end slavery? In the 1800s, one woman believed it could—and she wasn't just any old woman. This episode, meet Lydia Maria Child, who wrote the first children's periodical magazine, the first...
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White vs. Wheat: The Food Fight of the Centuries
White or whole wheat: while today the question is most frequently asked at the sandwich counter, the debate over the correct answer goes back literally thousands of years. This episode, we dive into the world's longest-running, highest-stakes food fight. Along the way: the invention of sliced...
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Protein, Pyramids, and Politics: The Forgotten Stories and Controversial Science Behind Government Dietary Advice
ICYMI, our old friend the food pyramid has been flipped on its head. The Trump administration recently issued new dietary guidelines that it says will "revolutionize our nation's food culture." It's a bold claim—but since when has the government been in the business of telling us what to eat in…
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Sushi's Extraordinary Evolution: From Pickle to Primetime
Sushi is everywhere these days—in grocery stores and gas stations, at buffets and birthday parties, in Europe and Latin America and all over the United States. This popularity is especially astonishing when you remember that, just a few decades ago, the idea of eating nuggets of raw fish and rice...
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SNAP To It! Why Food Stamps Matter To All of Us—And Why They're Under Threat
SNAP—the federal assistance program better known as food stamps—helps put food on the table of nearly one in eight Americans today. But, as new legislation is phased in over the coming months, more than half of those people are expected to lose some or all of their SNAP benefits. This episode,...
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When is a Pancake Not a Pancake?
We aren't afraid to ask the big questions here at Gastropod, such as: what exactly is a pancake? If you think you know the answer, prepare to have your mind blown. It turns out the sweet, syrup-covered stack of American breakfast fame are far from the only members of the pancake family—and there...
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OXO, Cuisinart, and Julia Child: The Secret (Accessible) History Behind Your Kitchen
For many people with disabilities, the kitchen can seem a deeply unfriendly place. From counters that require users to stand and cabinets that are often out of reach, to ovens that can’t be opened in mobility chairs and tools that are hard to grip or difficult to read—cooking can seem like an...
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Ripe for Global Domination: The Story of the Avocado
We’re coming up to AvocadoFest 2026, otherwise known as the Super Bowl, when Americans get fully a fifth of their annual avocado allocation. But how did this humble fruit, originally named after testicles, get from its Mexican forest home to a tattoo on Miley Cyrus's upper arm? This episode, we...
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Canned Tomatoes and the Myth of the San Marzano
Canned tomatoes are a perfect winter food. As you'll know from our tomato episode, the beautiful fruits in fresh aisle of the supermarket are mostly flavorless outside of the summer season—but the tomatoes that get packed in a can are cheap, readily available, and, most importantly, delicious...
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Is Your Cinnamon Fake? Where Does Kefir Come From? Plus: Why Is Citric Acid In Everything? Ask Gastropod!
The season for holiday baking is upon us, and before you spice up your cookies and pies, you’ll probably want to know: is most of the cinnamon on grocery store shelves actually fake? That’s one question we’re investigating this week on behalf of you, dear listeners, in the latest installment of…
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Forget Plain Vanilla: You'll Never See The World's Favorite Flavor the Same Way Again
Today, 'vanilla' often means boring, and yet the edible seedpod of this Central American orchid is one of the most expensive spices in the world, not to mention one of the most popular flavors globally. So how did this coveted bean get such a ho-hum reputation? Listen in this episode as Gastropod...
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From Fountain of Youth to Fruit on the Bottom: How Yoghurt Finally Made it Big in America
Yoghurt is the most diverse section of the dairy case: from Icelandic skyr to creamy Australian, and fruity French Yoplait to full-fat Greek. With something to suit every palate, plus a dose of microbes to support healthy digestion, yoghurt is a staple food in the US, hero of a million smoothies,...
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Yes, You Really Can Make Food From Thin Air—And We Tried It
Every second of every day, plants on earth do something miraculous: they take the carbon dioxide from air and turn it into food. With very few exceptions, everything we eat starts out that way. But what if we wanted to cut out the middlemen, re-wild all those fields full of wheat and corn, and...
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Pizza Pizza!
At last, an episode on pizza! But that raises a tricky question: what exactly is pizza? As it turns out, the original pizzas from eighteenth-century Naples looked nothing like a standard slice—they were more like a focaccia, topped with oil, herbs, anchovies, or whatever else was on hand. Even...
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Everything You Know About Metabolism Is Wrong
If you’ve heard of metabolism, you’ve probably heard endless tips and tricks to boost it, from working out to drinking green tea. The idea is that a slow metabolism leads to weight gain, and speeding it up makes it easier to shed pounds. But what if we told you that metabolic rate doesn't really...
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Durian Delight and Feijoa Fun: Adventures in Banned, Forgotten, and Unusual Fruit
This week on Gastropod, a feast of fruits! Specifically, feijoa and durian—and, if you haven’t heard of either, you’re not alone. Unlike the ubiquitous strawberry or banana, durian and feijoa are only popular in a handful of countries and almost unknown in the US, and we wanted to know...
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Talking Taco
Whether or not it's Tuesday, tacos pretty much always hit the spot—and not just in their homeland in Mexico. These days, the taco can be found all over the world, although it's acquired some strange new fillings along the way, from French fries to canned corn. It's hard to imagine something so...
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Tomatoes: A Love Story
The tomato is Gastropod’s favorite flavor of summer, and we’re not alone: today, it’s the most popular vegetable on the planet, despite the fact that it's technically a fruit. But, until a couple of hundred years ago, the tomato wasn't really anyone's favorite. In South America, where the tomato...
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The Most Dangerous Fruit in America
It's the epitome of summertime: there’s nothing like a cold, juicy slice of red watermelon on a swelteringly hot day. But, once upon a time, watermelons were neither red nor sweet—the wild watermelon has white flesh and a bitter taste. This episode, we scour Egyptian tombs, decaying DNA, and...
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The Colorful Tale of Mexico's A-maize-ing Grain
This might sound corny, but the relationship between maize and humanity is essential. We rely on corn—globally, more maize is grown than wheat or rice—and, in turn, corn is utterly dependent on us, to the extent that it's lost the ability to reproduce without our help. But corn's wild ancestor is...
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Should You Be Eating Poison Oak?
Probably not. But Wall Street Journal reporter Jeff Horwitz decided to try it anyway, putting his body — and specifically his butt — on the line to answer a seemingly straightforward question: Is it possible to build up a tolerance to poison oak by eating it? (Guest episode) Learn more about your...
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Ask Gastropod: Bubblegum, Meal Kits, and the Real Truth About Rooibos
What do bubblegum, rooibos tea, and meal kits have in common? They’re all topics that puzzle and fascinate you, dear Gastropod listeners. This episode, we're getting to the bottom of your most pressing culinary questions! Such as: Are meal kits really better for the planet than buying and cooking...
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Feasting With Montezuma: Food and Farming in a Floating City
Five centuries ago, before Spanish conquistadors arrived, what's now Mexico City was the Aztec capital of Tenochtitlan—and it took the European invaders' breath away. It was built on an island threaded with canals; it was one of the largest cities in the world; and the Spanish could hardly…
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Bananageddon! Say Goodbye to *the* Banana, and Hello to the Weird and Wonderful World of Bananas, Plural
Yes, it's true: the banana we know and love is going the way of the dodo bird. An incurable strain of the fungal Panama disease known as TR4 is currently wiping out tens of thousands of acres of banana plantations, from Malaysia to Australia and Mozambique to El Salvador. But what's bananas is…
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Going Bananas: How a Tropical Treat Became the World's Favorite Fruit
In 1870, a strange fruit arrived on the docks in New Jersey, starting an industry that would change the world. That fruit was a banana, and, although it was a staple food in tropical regions, most Americans had never tried one. Today, a century and a half later, even the most depressing gas...
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Do We Really Have Beer to Thank for the First Writing and Cities?
Humanity's love affair with beer goes *way* back: 5,000 years ago, the civilization that arose in Mesopotamia invented writing, and one of the very first things they wrote about was... beer! But where was beer itself invented? This episode, we've got the story of beer's origins, the debate over...
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Seed Oil Scare: The Curious Case of Canola
If you've been hearing that canola is a killer, you're not alone. It's one of the so-called "hateful eight" seed oils: Robert F. Kennedy, Jr. says it's among the most deadly things you can eat, and Joe Rogan agrees. But is it true? This episode, we get to the bottom of the debate over the plant...
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Nutrition Advice Decoded: What Foods Are Actually Good For Us, What Should We Avoid, and Why Is It All SO Confusing?
Are eggs going to give you high cholesterol, or are they the base of a great protein-rich meal? Will coffee give you cancer, or will it help you live longer? If you're confused about what nutrition science has to say about which foods are healthy and which are not, you're not alone. But why is it...
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The Rise and Fall of Quinoa: From Incan "Superfood" to Buddha Bowl Basic
Quinoa is everywhere these days, the base for a million salads and grain bowls. But, until recently, barely anyone outside the nutritious seed's ancient's homeland—the Peruvian and Bolivian Andes—had ever heard of it. This week, we're telling the story of how a gorgeous spinach-like plant...
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The Shocking True Story of the World's First Seed Bank—And The Scientists Who Sacrificed Their Lives to Save It
During World War II, the Soviet city of Leningrad was surrounded, cut off from food supplies for nearly two and a half years. People were desperate: they ate boiled leather, machine oil, toothpaste, and wallpaper paste just to stay alive. But, in the center of the city, a group of botanists spent...
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No Buzz Booze: The History and Science of Going Low- or No-Alcohol
Dry January may be over, but, for many people, drinking less alcohol or none at all is an increasingly common choice year-round. And, unlike in the past, when dealcoholized options were few and far between—and had a well-deserved reputation for tasting bad—there’s now a booming market for...
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Moon Rocks Wanted (guest episode)
(Guest episode) On September 18, 1998, an unusual ad ran in USA Today — a company called John's Estate Sales was looking to buy a moon rock. But the phone number on the ad didn't lead to, say, a store front in a strip mall. Instead, the phone number belonged to Special Agent Joe Gutheinz at NASA....
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Is My Dentist Scamming Me? (guest episode)
(Guest episode) Matt wants to know how to tell if he’s being scammed by his dentist. To find the answer, we open up the surprising history of dentistry, ask why it seems so different from internal medicine, and drill down on why dental insurance doesn’t really feel like insurance. Explain It To...
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Why Are Kids Dipping Cookies in Ranch, Are Food Comas Real, and What's Inside the Mummy's Stomach?
Just in time for the holidays, Ask Gastropod is back with a plate full of listener questions for your listening delight! You came to us with mysteries both large and small, both ancient and eternal, and, honestly, all totally fascinating. Such as: What is up with ranch dressing, and how did a...
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Hacking Taste (encore)
Taste is the oldest of our five senses, and yet perhaps the least understood. It's far more complicated than salty versus sweet: new research is dramatically expanding our knowledge of taste, showing that it's intimately connected to obesity, mood, immunity, and more. In this episode, we get into...
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The Curiously Strong Story of Mint
What’s the coolest flavor of the holiday season? It's peppermint, obviously, and it’s showing up in everything from coffee to chocolate and cookies to ice cream right now. But while standing in line for a peppermint mocha is a standard feature of the holiday season today, there was a time when…
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Dishwashing Debates: The Soapy Science Behind Everyone's Favorite Chore
Next week, the US celebrates the dishwashing Olympics—also known as Thanksgiving. But how best to tackle the washing-up after the big meal can cause as much conflict as your uncle’s hot takes at the table. Do dishes get cleaner when they’re hand-washed or run through the dishwasher? Which is…
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V is for Vitamin (encore)
They're added to breakfast cereal, bread, and even Pop-Tarts, giving the sweetest, most processed treats a halo of health. Most people pop an extra dose for good measure, perhaps washing it down with fortified milk. But what are vitamins—and how did their discovery make America's processed food...
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Bringing Salmon Home: The Story of the World's Largest Dam Removal Project
The Klamath River on the California-Oregon border was once the third largest salmon river in the continental U.S. There were so many fish, indigenous histories claim that you could cross the river walking across their backs—which made the peoples who lived in this remote, beautiful region some of...
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Potatoes in Space! (encore)
Today, a half century after Neil Armstrong took one small step onto the surface of the Moon, there are still just ten humans living in space—the crew of the International Space Station. But, after decades of talk, both government agencies and entrepreneurs are now drawing up more concrete plans…
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ABOUT THIS SHOW
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.
HOSTED BY
Cynthia Graber and Nicola Twilley
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Frequently Asked Questions
How many episodes does Gastropod have?
Gastropod currently has 297 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Gastropod about?
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...
How often does Gastropod release new episodes?
Gastropod publishes regularly with 297 episodes available. Check the episode list for the typical release schedule.
Where can I listen to Gastropod?
You can listen to Gastropod on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Gastropod?
Gastropod is created and hosted by Cynthia Graber and Nicola Twilley.
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