Eat This Podcast

Local Agriculture at the Time of the First Thanksgiving 12.10.2026 27:38 ↓

17th century Fritos, and lots more besides.

Radicchio Spreads Its Wings 28.09.2026 23:01 ↓

Growers in the Pacific Northwest have been at the forefront of an explosion in the popularity and availability of radicchio. A new book tells the story.

The Truth About Picky Eaters 14.09.2026 31:24 ↓

Picky eaters seem to be biologically determined, but nothing could be further from the truth. They are not born, they are made, with the best of intentions.

The World of Fermentation 31.08.2026 32:51 ↓

Using microbes to ferment food is probably the oldest technique to make fresh food last longer, taste better and be better for us.

The Tomato in England 15.06.2026 25:18 ↓

There have been all sorts of explanations for why tomatoes took so long to be accepted in England, most of them calling on superstition and stupidity. The truth is more down to earth.

More Sustainable School Meals 01.06.2026 20:14 ↓

Sweden offers some lessons on meals better for the health of pupils and the planet

Hipster Baristas and Chinese Espresso 18.05.2026 31:15 ↓

The hipster barista and the Chinese-owned bar both shed light on the changing nature of Italian coffee culture.

Collards: A Moroccan Mystery 04.05.2026 24:43 ↓

Abderrahim Ouarghidi was born and raised in Morocco, but until the day he and his wife Bronwen Powell found them during fieldwork, he had never seen collard greens there.

Geopolitics, Food, and Agriculture 20.04.2026 22:45 ↓

“Food has long served as an instrument of statecraft. Yet agricultural economics typically ... neglects security externalities.”

In Search of the Real Cheeses 06.04.2026 25:49 ↓

A six-year journey to learn about, document and share artisanal cheese-making around the world.

Old Modern Olive Oil in Provence 23.03.2026 14:03 ↓

Old-fashioned oils rely on up-to-date equipment and the skill of the miller

The unstoppable rise of extra virgin olive oil 09.03.2026 28:49 ↓

Today, a bigger problem than fraud is transportation and storage.

The Food System Is Not Broken 23.02.2026 34:28 ↓

“You are more likely to find the raw ingredients for a better future for the food system at the Waffle House than you are at your local farmers’ market.”

Food Notes from an American Prison 09.02.2026 28:48 ↓

The freedom Italian prisoners enjoy around food came as a shock

Cooking in Maximum Security 29.12.2025 23:59 ↓

This is a way also to say “I’m a subject” in a place that tries to transform me into an object. I’m a subject. As a subject, I want to eat what I want today.

Cash remains a most effective gift 15.12.2025 19:22 ↓

Poor people need money and they know what to spend it on

A Berliner Speaks 01.12.2025 ↓

In 2005, Luisa Weiss launched The Wednesday Chef, an early food blog. Today she has three books to her credit and continues to write about food.

A Fresh Look at Domestication 17.11.2025 31:05 ↓

Selection had nothing to do with transforming grass into wheat, or any other aspect of domestication.

Revolutions are Born in Breadlines 04.11.2025 27:09 ↓

Anti-communists sent food and medical assistance. Communist sympathisers sent tractors. And both countries had much to learn from the other.

The Spice Bag 20.10.2025 14:54 ↓

The after-hours dish that conquered Ireland and the Irish everywhere.

Revisiting Historical Recipes 05.10.2025 19:51 ↓

In the end we can never know what people in the past tasted in their food, but a new method aims to come closer.

The Miracle of Salt 22.09.2025 28:53 ↓

A new book shares more information about salt and ways to use it than you can imagine

New Light on Neanderthal Diets 08.09.2025 23:20 ↓

“You yourself like caribou meat, and what are these maggots but live caribou meat? They taste just the same as the meat and are refreshing to the mouth.”

Pellagra 23.06.2025 40:25 ↓

“There was no treatment for pellagra, aside from an improved diet, and ... we can’t improve the peasants’ diet. That’s not our job. We’re doctors.”

Quinoa in the Po Valley 09.06.2025 17:15 ↓

I didn’t realise, when I booked a brief holiday in the Po Delta, that I would be staying at the heart of the Italian quinoa supply chain