What You're Eating - TopPodcast.com

Latest Episodes:

What We Feed Our Pets Feb 11, 2025

Show notes

We love our pets — a lot. And there’s a booming business — around $136.8 billion worth of pet food, treats and more reflecting that deep love and connection. Of course, as our pets become more central to our families, we become more and more interested in feeding them well. Gone are the days when kibble and cans were the only foods on offer: Caring and concerned owners can now choose between a dizzying array of options, ranging from the familiar kibble and cans to monthly deliveries of human-grade prepared food and even home-cooked meals made from fresh ingredients. But is there any difference between any of these foods? Are the expensive ones worth it? And if you’re one of those people who thinks about your own food quite a bit, but hasn’t really thought about your pet’s food that much, should you bother trying to change?

This episode features Marion Nestle, professor emerita of nutrition, food studies and public health at New York university, Susan Thixton, a pet food consumer advocate and founder of truthaboutpetfood.com, Daisy Freund, vice president of farm animal welfare at the American Society for the Prevention of Cruelty to Animals (ASPCA), Jacqueline Prehogan, Chief Brand Officer and co-founder of Open Farm Pet Food, Matt Halteman, professor of philosophy at Calvin University in Grand Rapids, Michigan and author of Hungry Beautiful Animals: The Joyful Case for Going Vegan and Alicia Kennedy, a food and culture writer and author of No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating.

What You’re Eating is produced by Nathan Dalton and FoodPrint.org, which is a project of the GRACE Communications Foundation. You can find us at www.FoodPrint.org where we have this podcast as well as articles, reports, a Food Label Guide and more.

Follow @foodprintorg on Instagram, Facebook, Threads and Bluesky

Stay Informed. Get the latest food news, from FoodPrint.

And if you’re enjoying the podcast, consider leaving us a positive review.

Refrigeration: From Farm to Table Jan 28, 2025

Show notes

When refrigerators became commonplace in our kitchens, they changed the way we shopped, cooked and ate. But home refrigerators are just “the tip of the iceberg,” as they say — the last step in a long, cold, technologically impressive supply chain of refrigerated warehouses, trucks, trains, boats and planes that brings our produce, milk, meat and more from fields, factories and slaughterhouses to our supermarkets and homes. In this episode we talk about this cold chain with Nicola Twilley, host of the Gastropod podcast and author of the book Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves.

Follow @foodprintorg on Instagram, Facebook, Threads and Bluesky

Stay Informed. Get the latest food news, from FoodPrint.

And if you’re enjoying the podcast, consider leaving us a positive review.

Cruel & Unusual: Veal, Foie Gras, Octopus May 14, 2024

Show notes

There are a lot of ways to raise animals for consumption — and while some would argue we shouldn’t be eating animals at all, others advocate rooting out the cruelest practices, the ones that cause the most suffering. But how do you measure cruelty? Do some animals deserve to suffer less than others because they’re especially cute or smart? And does your right to enjoy a fancy or delicious meal trump the right of an animal to not experience extreme cruelty? 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.

This episode features Daisy Freund, Vice President of Farm Animal Welfare at ASPCA; Cheryl Leahy, Executive Director of Animal Outlook; and Dr. Elena Lara, Senior Research and Public Affairs Advisor at Compassion in World Farming.

Follow @foodprintorg on Instagram, Facebook, X and Threads.

Stay Informed. Get the latest food news, from FoodPrint.

And if you’re enjoying the podcast, consider leaving us a positive review.

Vanilla and Chocolate: Foundational Flavors Apr 30, 2024

Show notes

Vanilla and Chocolate — the two most beloved flavors in the world — have been linked since the beginning. Both products, the vanilla bean and the cacao pod, originated in Mexico, thousands of years ago, where Aztecs used vanilla to make the bitter cocoa powder in their sacred chocolate drink more palatable. Today these two flavors, in both natural and artificial form, dominate our dessert options, from ice cream scoops to the sweet snacks in grocery aisles. 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?

This episode features Jennifer Boggiss of Heilala Vanilla, Tim McCollum of Beyond Good, and Allie Brudney from Corporate Accountability Lab.

Follow @foodprintorg on Instagram, Facebook, and X.

Stay Informed. Get the latest food news, from FoodPrint.

And if you’re enjoying the podcast, consider leaving us a positive review.

The All-American Hot Dog Apr 16, 2024

Show notes

For well over a century, the hot dog has been the quintessential dirt cheap, flavorful, all-American meal — a kind of meaty blank slate on which to slather your regional preferences, like slaw, chili, relish or onions. But can a person who cares about what they're eating and the impact their food has on the environment — and animals, and meatpacking workers — eat a hot dog in good conscience? How about four or five hot dogs…every day? In this episode, we speak to writer Jamie Loftus who did just that, all to tell us the story — good, bad and ugly — of this handheld feast.

Follow @foodprintorg on Instagram, Facebook, and X.

Stay Informed. Get the latest food news, from FoodPrint.

And if you’re enjoying the podcast, consider leaving us a positive review.

The Small but Mighty Oyster Apr 02, 2024

Show notes

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.

This episode features Rowan Jacobsen, author of A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America and The Essential Oyster: A Salty Appreciation of Taste and Temptation, Dr. Christopher Gobler, professor at Stony Brook University's School of Marine and Atmospheric Sciences, plus a visit to Hog Island Oyster Co. in Marshall, California.

Follow @foodprintorg on Instagram, Facebook, and X.

Stay Informed. Get the latest food news, from FoodPrint.

And if you’re enjoying the podcast, consider leaving us a positive review.

Losing Biodiversity, Losing Flavors Oct 24, 2023

Show notes

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. Biodiversity refers to the awesome array of life on earth: everything from microbes to insects to plants to animals to entire ecosystems. 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.

This episode features Preeti Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love; Ricardo Salvador, Director of the Food and Environment Program at the Union of Concerned Scientists; Rowen White, a seed keeper, farmer, and founding member of the Indigenous Seed Keepers Network, a project of the Native American Food Sovereignty Alliance; Ryan Nebeker, Research and Policy Analyst with FoodPrint; and Urvashi Rangan, Chief Scientist for FoodPrint.

Follow @foodprintorg on Instagram, Facebook, and Twitter.

Stay Informed. Get the latest food news, from FoodPrint.

And if you’re enjoying the podcast, consider leaving us a positive review.

Coffee: From Seed to Cup Oct 10, 2023

Show notes

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?

This episode features Dakota Graff, Director of Coffee at Onyx Coffee Lab; Bartholomew Jones, founder of CxffeeBlack; and Anna Canning, a coffee industry veteran who walks us through the many labels you might find on your bag of coffee.

Follow @foodprintorg on Instagram, Facebook, and Twitter .

Stay Informed. Get the latest food news, from FoodPrint.

The History and Future of Plant-based Eating Sep 26, 2023

Show notes

Maybe you’re concerned about climate change. Maybe you’re worried about how most livestock is raised in inhumane conditions. Or possibly you’re looking to make a change to your diet to be healthier. Whatever your reasons for eating less meat, whatever anyone’s reasons, it’s adding up to significant growth in what is now pretty universally being called “plant-based eating” — an umbrella term that includes everything from veganism to vegetarianism to flexitarianism to simply trying to eat a little less meat, dairy and eggs. But saying no to animal products and eating a diet rich in plants are not new ideas.

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" to learn more about how our vegetarian and vegan past can illuminate how we think about our plant-based future.

Follow @foodprintorg on Instagram, Facebook, and Twitter .

Stay Informed. Get the latest food news, from FoodPrint.

PFAS: The "Forever Chemicals" In Your Food Sep 12, 2023

Show notes

What do you know about a class of chemicals called PFAS? You can’t see them, and you can’t smell them, but they’re there, providing water-resistance and grease-proof protection to burger wrappers and pizza boxes. But PFAS are used for lots more than transporting takeout. They’re used by manufacturers in items ranging from raincoats to contact lenses to toilet paper. And the chemicals don’t just stay in these products. When we dispose of them, they end up in our soils and waterways. And the fact that they don’t break down has earned them the name “forever chemicals.” In this episode we head to Maine to learn more about PFAS and how they have ended up in well water, on farms, in food, and ultimately in people’s bodies.

Follow @foodprintorg on Instagram, Facebook, and Twitter .

Stay Informed. Get the latest food news, from FoodPrint.

Our TOPPODCAST Picks

Follow Us

Stay Connected

What You’re Eating

Related Podcasts

Links

Stay Connected