The Fridge Light

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Latest Episodes:

The Fridge Light Introduces: 10 Minutes to Save the Planet Jul 11, 2023

Our brains aren’t wired to save the world. But if you’re ready to make changes that actually stick, 10 Minutes to Save the Planet will show you the way. Co-hosts meteorologist and climate reporter Johanna Wagstaffe and broadcaster Rohit Joseph work through the UN’s 10 actions for a healthy planet, but in a way that won’t shame, overwhelm or bore you. Think of each episode as a bite-size guide to fight climate change, rooted in behavioural therapy. More episodes are available at: https://link.chtbl.com/n0xD54PD

Catch of the Day Dec 20, 2017

How one of the strangest, and frankly blandest-tasting animals you’ll ever encounter, might just be exactly the fish the planet needs.

Blank Slate Dec 12, 2017

Tofu: vegetarian superfood or toxin-ridden poison? (Spoiler alert: it's neither!)

Chew Chew Dec 05, 2017

The sticky story of how gum conquered our planet — and why today it’s fighting just to survive.

Gutsy Nov 28, 2017

Prebiotic. Probiotic. These labels are popping up on all sorts of food products, but do they actually help your intestines do their thing?

You'll Have Another Nov 21, 2017

What are the invisible forces that determine what's in your drink?

Snack Time Nov 08, 2017

Can the Fridge Light team choose, once and for all, the greatest snack of all time? We find out at our first ever live show, recorded at the Hot Docs Podcast Festival.

Billion Dollar Baby: the rise and fall of Orbitz Nov 01, 2017

The untold inside story of Orbitz -- the weirdest drink of the 1990s, and maybe the single worst beverage launch of all time. Doomed to failure, or way ahead of its time?

Green Gold Oct 24, 2017

Lettuce: the invisible forces that turned rabbit food into the world’s first seasonless produce.

So Saucy Oct 18, 2017

Sauce: it’s identity in a bottle, with a side order of culture and commerce.

The Rest of the Pig Oct 10, 2017

From bacon to guanciale, North Americans love their pork. But even with today’s nose-to-tail approach to eating, there is still plenty left over after the butcher is done. So what happens to the rest of the pig?

One word: Yeasts Oct 03, 2017

Yeast — yes, yeast — is revolutionizing the way we eat and drink, how we produce milk and meat, and even how we get high.

The Fridge Light trailer Sep 27, 2017

Food journalist Chris Nuttall-Smith is on an obsessive, fascinating quest to uncover the hidden stories of what we eat and drink coming this September 27.

Dark Meat/White Meat Sep 27, 2017

One is moist and rich, the other drier and mild. But by the 1990s, boneless, skinless chicken breast was the preferred choice for North Americans. In its first episode, The Fridge Light looks into the popularity battle between dark meat and white meat.

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