What You're Eating

May 14 2024 25 ep. 45 mins 56
What You're Eating Podcast artwork

Whether it’s a salad, a hamburger or your morning egg sandwich, the way your meal gets made has an impact. What You’re Eating is here to help you understand how your food gets to your plate, and see the full impact of the food we eat on animals, planet and people. Host Jerusha Klemperer is the Director of FoodPrint.org, a website that uncovers the problems with the industrial food system, and offers examples of more sustainable practices, as well as practical advice for how you can help support a better system, through the food that you buy and the system changes you push for. From practical conversations with farmers about the true cost of raising chickens to tips from chefs about how to reduce kitchen waste to discussions with policy experts on the barriers to sustainability, FoodPrint’s new podcast covers everything from the why to the how.

  Arts
RSS feed Share
Copy RSS


Subscribe on Podcast Addict


Cruel & Unusual: Veal, Foie Gras, Octopus

May 14 2024 59 mins  
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.

Vanilla and Chocolate: Foundational Flavors

Apr 30 2024 51 mins  
Vanilla and Chocolate — the two most beloved flavors in the world — have been linked since the beginning. 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

The All-American Hot Dog

Apr 16 2024 44 mins  
In this episode, we speak to writer and comedian Jamie Loftus, author of Raw Dog: The Naked Truth About Hot Dogs, about her cross-country road trip in search of the all-American hot dog.

The Small but Mighty Oyster

Apr 02 2024 56 mins  
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

Losing Biodiversity, Losing Flavors

Oct 24 2023 54 mins  
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. We are right now in w

Coffee: From Seed to Cup

Oct 10 2023 53 mins  
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 i

The History and Future of Plant-based Eating

Sep 26 2023 39 mins  
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."

PFAS: The "Forever Chemicals" In Your Food

Sep 12 2023 53 mins  
In this episode we head to Maine to learn more about the "forever chemicals" PFAS and how they have ended up in well water, on farms, in food, and ultimately in people’s bodies.

The Golden Arches in Black America

Jan 24 2023 47 mins  
In this episode, we talk with Dr. Marcia Chatelain, author of the Pulitzer Prize winning book, “Franchise: The Golden Arches in Black America,” and Professor of History and African American Studies at Georgetown University about the relationship between fast food and the Black community in the United States.

Keeping It Local: Avoiding Big Box Stores

Jan 10 2023 49 mins  
As grocery prices soar, it’s worth asking where those profits go and who they benefit. In today’s episode we look at two models of consumer cooperatives, options for buying your food that rely on a less extractive model, where profit stays in the community: co-op grocers and community supported agriculture.