Best Foodprint Podcasts (2024)

1
Cruel & Unusual: Veal, Foie Gras, Octopus 59:29

6M ago59:29

59:29

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…

1
Vanilla and Chocolate: Foundational Flavors 51:45

7M ago51:45

51:45

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 …

1
The All-American Hot Dog 44:16

7M ago44:16

44:16

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 meatpackin…

1
The Small but Mighty Oyster 56:46

8M ago56:46

56:46

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 t…

1
Losing Biodiversity, Losing Flavors 54:25

1y ago54:25

54:25

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 co…

1
Coffee: From Seed to Cup 53:20

1y ago53:20

53:20

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 whe…

1
The History and Future of Plant-based Eating 39:40

1y ago39:40

39:40

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 cal…

1
PFAS: The "Forever Chemicals" In Your Food 53:22

1y ago53:22

53:22

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 lense…

1
The Golden Arches in Black America 47:30

2y ago47:30

47:30

The good food movement, when it has talked about fast food, has focused on what’s wrong with the industrialized system that produces the burgers and buns and fries, or sometimes the food’s negative health impacts. Occasionally, criticisms have noted the deep ties between McDonald’s and the Black community, sometimes blaming communities of color for…

1
Keeping It Local: Avoiding Big Box Stores 49:41

2y ago49:41

49:41

The proliferation of big box stores and giant supermarket chains has changed the face of grocery shopping, taking the place of many locally owned, independent stores and sending profits out to corporate headquarters. Recently, those stores have even started to offer a wide variety of natural and organic foods, threatening the unique contributions o…

1
Endless Shrimp 53:32

2y ago53:32

53:32

Americans love shrimp. And one of the exciting developments of the past 20 years or so is that shrimp has gotten really affordable. It used to be a luxury food in the form of shrimp cocktails served at a steakhouse or a fancy wedding. Something for special occasions, slightly out of reach. Today, shrimp is the number one most popular seafood in Ame…

1
Unwrapping Food's Plastic Problem 59:40

2y ago59:40

59:40

Single-use food packaging is one of our thorniest problems. We need a safe and convenient way to get food home from the store, and we need easy ways to eat and drink on the go. How can we do that in a way that does not create so much waste? How can we do it in a way that does not put our bodies at risk from the harmful chemicals and additives used …

1
The Many, Many Labels on Your Eggs 53:41

2y ago53:41

53:41

In the past decade, demand for eggs has grown, but the kind of eggs we are looking for has changed during that time, too. Consumers are eager to know if the chickens had enough space to move around. Were they cage-free? Free-range? Pasture-raised? Organic? In response to those questions about where those eggs come from and how those hens lived out …

1
The Power of Big Pork 59:51

2y ago59:51

59:51

There was a time when bacon was a “sometimes” food, occasionally paired with eggs at breakfast or in a summer sandwich with the season’s freshest tomatoes. But then, suddenly, bacon was everywhere, from fast food burgers to ice cream to scented candles. And while the peak might have passed, bacon has settled comfortably onto menus and into our home…

1
The Milks You're Putting in Your Coffee 53:43

2y ago53:43

53:43

For the longest time milk meant cow’s milk — usually whole but maybe skim or 1% depending on how old you are. But today, walk into some independent chains and if you don’t specify what kind of milk you want in your latte, you’ll get oat milk. You know, the stuff that mama oats feed their baby oats. Or, at a Starbucks, or a neighborhood cafe, you mi…

1
New episodes of What You're Eating coming soon 1:36

2y ago1:36

1:36

We’re back, this fall, with all new episodes to help you understand how your food gets to your plate, and see the full impact of the food system on animals, planet and people. We’ll continue to uncover problems with the industrial food system, and offer examples of more sustainable practices, as well as practical advice for how you can help create …

1
Centering Ohlone Food and Culture 42:18

2+ y ago42:18

42:18

For our episode, The Big Problem of Food Waste we interviewed Vincent Medina and Louis Trevino who co-founded mak-‘amham, an East Bay organization and restaurant focused on reviving and strengthening traditional Indigenous Ohlone foods and sharing them back with their communities, as well as educating the public about Ohlone culture through cuisine…

1
The Search for Sustainable Salmon 52:42

2+ y ago52:42

52:42

Depending on who you are, your connection to salmon may be spiritual, cultural or just a matter of taste. If you live in the Pacific Northwest, you might be familiar with and appreciate wild salmon, but for the rest of us, our love of salmon avocado rolls reflects a love of farmed salmon. Because yes, most of what you’re eating is farmed, whether y…

1
Regenerative Mac and Cheese 41:27

2+ y ago41:27

41:27

Annie’s, a subsidiary of General Mills, announced in 2020 that it was “going beyond organic” and “leading the packaged food industry toward regenerative agriculture” with pictures on the box of the farmers who had produced the ingredients with “regenerative” methods. In this episode, we bring together two of our frequent guests on this podcast, Dr.…

1
Who Decides What's Natural? 42:30

2+ y ago42:30

42:30

Have you ever seen the word “natural” on a pack of hot dogs and wondered what it means? You’re not the only one. The words “natural” or “all natural” on food packaging have been vexing customers and regulators for years. In this episode we look at those words, claims, seals and certifications that show up on your food packaging. What do they tell u…

1
The Big Problem of Food Waste 43:41

2+ y ago43:41

43:41

The US wastes roughly 40% of the food it produces, much of it perfectly edible and nutritious. Food is lost or wasted for a variety of reasons, from the farm, to the store, to the restaurant, to our very own home kitchens, where each household is throwing away around 21% of the food it buys. In this episode we explain why food waste is a problem, t…

1
Who Profits from Fake Meat? 31:46

2+ y ago31:46

31:46

Fake meat companies promise that they are on track to replace factory farmed meat. Is there any indication that this is happening? Or are they just a new revenue stream for tech investors and the biggest and most problematic meat companies — Purdue, Tyson, JBS — who are all now making alternative meats? We also cover how these products taste and wh…

1
Can Fake Meat Save the World? 37:05

3y ago37:05

37:05

Right now you can buy “plant-based” alternatives to burgers, bacon, and sausage anywhere from fast food chains to restaurants to grocery meat cases. The companies who make them say they are better for animals, the climate, and human health, too — that these products will drastically cut into meat consumption, curtail meat production and save us fro…

1
That Cheap, Delicious Rotisserie Chicken 52:38

3y ago52:38

52:38

So many home cooking food hacks start with a cheap rotisserie chicken — you know the one, $4.99 from Costco or maybe a touch more somewhere else. But why is that chicken so cheap? How was it raised and what’s even in it? What would it look like for farms to raise a chicken you could feel good about and how much would it cost? What would it taste li…

1
Trailer - What You're Eating 0:59

3y ago0:59

0:59

Get a glimpse of FoodPrint's new podcast, What You're Eating, hosted by Jerusha Klemperer. We aim to help you understand how your food gets to your plate, and to see the full impact of the food system on animals, planet and people. From practical conversations with farmers about the true cost of raising chickens to discussions with policy experts o…

Podcasts Worth a Listen

Foodprint Podcasts

Podcasts Worth a Listen

1
What You're Eating

FoodPrint.org

1
Cruel & Unusual: Veal, Foie Gras, Octopus 59:29

1
Vanilla and Chocolate: Foundational Flavors 51:45

1
The All-American Hot Dog 44:16

1
The Small but Mighty Oyster 56:46

1
Losing Biodiversity, Losing Flavors 54:25

1
Coffee: From Seed to Cup 53:20

1
The History and Future of Plant-based Eating 39:40

1
PFAS: The "Forever Chemicals" In Your Food 53:22

1
The Golden Arches in Black America 47:30

1
Keeping It Local: Avoiding Big Box Stores 49:41

1
Endless Shrimp 53:32

1
Unwrapping Food's Plastic Problem 59:40

1
The Many, Many Labels on Your Eggs 53:41

1
The Power of Big Pork 59:51

1
The Milks You're Putting in Your Coffee 53:43

1
New episodes of What You're Eating coming soon 1:36

1
Centering Ohlone Food and Culture 42:18

1
The Search for Sustainable Salmon 52:42

1
Regenerative Mac and Cheese 41:27

1
Who Decides What's Natural? 42:30

1
The Big Problem of Food Waste 43:41

1
Who Profits from Fake Meat? 31:46

1
Can Fake Meat Save the World? 37:05

1
That Cheap, Delicious Rotisserie Chicken 52:38

1
Trailer - What You're Eating 0:59

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