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    Arts

    The Fridge Light

    Join top food writer Chris Nuttall-Smith for an obsessive, fascinating journey through the hidden stories of the things we eat. Each episode chows down on one food phenomenon, revealing the unexpected cultural ingredients. Part science, part business, part psychology — always fresh and delicious.

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    Copyright: Copyright © CBC 2019

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    Latest Episodes:
    The Rest of the Pig Oct 10, 2017
    Show notes

    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
    Show notes

    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
    Show notes

    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
    Show notes

    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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