Eat This Podcast

First let's decide what kind of food supply system we want, then use that to bring about a renaissance in real farming.

A trip to the Sheep's Head peninsula in West Cork and one of the pioneer cheesemakers there, Jeffa Gill.

Many of the things you might believe about the history of agriculture in America just aren't true.

Apples picked to perfume a room. Undocumented apples and apples with false papers. Foundlings that could give a supermarket apple a run for its money. Others that don't taste too good but are catnip to blackbirds. A heritage orchard in County Clare, Ireland.

Antibiotic resistance is one consequence of feeding animals large amounts of antibiotics -- about three times the amount given to people in the US. Why is it so hard to regulate the use of antibiotics in agriculture, and how else might we tackle the problem?

How an empty kitchen in Boston triggered a breakfast obsession and a new book on noodle soup.

If you really want to do good by spending more on your coffee, you need to look beyond Fair Trade and other certification schemes.

John Speth on how food we may consider disgusting is essential for survival in the Arctic, with added disgusting goodness from Paul Rozin.

Wheat growers are making use of hugely diverse evolutionary populations to give them the seeds they need.

A breed of pigs, well known as far back as 1338, almost vanished in the 1960s. Now it's back, and it's delicious.

Signs of the Venetian occupation are everywhere, as are the imprints of French and British rule. But there are also unique aspects to food and culture on Corfu.

A picture is worth way more than 1000 words when it reveals food trends over the past 50 years for more than 150 countries.

Australians devote almost 60 cents of every dollar they spend on food to unhealthy stuff. They could eat better for less money, but "affordable luxuries" get in the way.

Alternative food facts tramp across the landscape the hordes of the undead. Tom Nealon's new book Food Fights & Culture Wars aims to lay some of them to rest.

Perhaps you’ve heard about IBM’s giant Watson computer, which dispenses ingredient advice and novel recipes. Jaan Altosaar, a PhD candidate at Princeton University, is working on a recipe recommendation engine that anyone can use.

You can eat a perfectly nutritious diet for a lot less money than the US government says you need. But would you want to?

Food has always been a marker of social status, only today no elite eater worth their pink Himalayan salt would be seen dead with a slice of fluffy white bread, once the envy of the lower orders.

Giving up on animals as a source of food is a luxury that many people cannot afford. For poor people in developing countries, a bit of animal source food can greatly improve their health and wellbeing.

I recommend a podcast and share some plans for Eat This Podcast in 2017.

Is the Carolina Runner No.4 peanut "the first peanut cultivated in North America" and does it matter anyway?

Continuing the short season of bits and pieces that didn't quite fit in the year's episodes by getting to grips with the origin of "gherkin" and other names we give cucurbits.

Starting a short season of bits and pieces that didn't quite fit in the year's episodes with a look at the Great Epping Sausage Scandal.

Bad diet is now the number one risk factor for disease. Is the world going to tackle the problem?

If you going to breed vegetables for flavour -- perish the thought -- you need someone to help you decide what's good. Enter the Culinary Breeding Network.

Foie gras offers a fascinating insight into the role of politics in food — which happens to be the subtitle of a new book by Michaela DeSoucey, a sociologist who got caught up in foie gras just before the topic exploded all over the food scene in Chicago.