Gastropod

Gastropod

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3 days ago
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Aristotle thought they were born out of mud. A young Sigmund Freud dedicated himself to finding their testicles (spoiler alert, he failed). And a legendary Danish marine biologist spent 18 years and his wife's fortune sailing around the Atlantic Ocea... Details
44:54
16 days ago
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A chemical that kills the plants you don’t want—weeds—and keeps the plants you do—food!—seems kind of like magic. After all, weeds are the bane of farmers' lives, causing tens of billions of dollars in lost yield every year. So why is the world's lar... Details
52:47
4/19/2022
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If you’ve baked up a batch of chocolate chip cookies, enjoyed a nice cup of tea and biscuits, or somehow scarfed a sleeve of Oreos, you will know that cookies—or biscuits, as they were known for most of their existence, and still are in much of the A... Details
49:58
4/05/2022
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For a few weeks in 1987, trash was temporarily headline news: a barge filled with waste that would no longer fit in New York City's overflowing landfills spent months wandering up and down the East Coast with nowhere to dump its smelly, rotting cargo... Details
52:32
3/22/2022
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It’s sticky, it’s breath-freshening, and, according to the FDA, it’s technically food—this episode, we’re chewing on the science and history of gum! As it turns out, humans have been harvesting rubbery things to chew just for the chomp of it for thou... Details
47:55
3/08/2022
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If you hopped in a time machine for a cup of coffee from a 17th-century London coffeehouse, you would probably be a bit disappointed by their stale, bitter brews. We told you the story of how coffee jumped from its native soil in Africa to achieve ne... Details
56:11
2/21/2022
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About 400 years ago, a dark and mysterious stranger arrived in Europe and sent the jitters—really, shock waves—through society. That newcomer was the coffee bean, and it's hard to overstate its effects on the world. From its early days as a religious... Details
49:38
2/08/2022
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No dish of General Tso's, chow mein, or beef and broccoli is complete without a fortune cookie at the end. In fact, factories churn out an estimated *three billion* of these folded confections every year, mostly for the U.S. market. So how did fortun... Details
37:02
1/25/2022
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Gastropod is excited to present this guest episode—actually, two episodes—from the podcast Atlas Oscura: one all about the Spritz Cookie Gravestone and the other on the Nutshell Studies of Unexplained Deaths. Atlas Obscura is a daily celebration of t... Details
31:24
1/18/2022
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Mangoes inspire passion, particularly in India, which is home to hundreds of varieties of the fruit. They are celebrated in Indian music, poetry, and art; they are mentioned in Hindu and Buddhist religious texts as well as the Kama Sutra; and Indian ... Details
36:16
1/11/2022
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Gastropod is excited to present this guest episode of Outside/In called Scents and Sensibility. Once upon a time, potpourri was a popular way to freshen up a space. Now, for some, it feels a bit like the lava lamp of fragrance: an outdated fad from a... Details
39:08
12/21/2021
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Allow us to indulge our inner aunties: We’ve set you up on a really hot date this episode—with one of nature’s sweetest fruits, the date! Adored by pleasure-seekers and paleo dieters alike, dates are a Christmas baking standby, and the first bite whe... Details
51:06
12/07/2021
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Here’s a little riddle for you: What’s all around you, but can’t be seen, smelled, or tasted? Hint: It’s in your Oreos, Nutella, instant noodles, dish soap, shampoo, lipstick, potato chips, pizza dough, packaged bread, chocolate bars, ice-cream, and ... Details
48:57
11/23/2021
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Move over, beef: there’s a new burger in town. Plant-based meats are sizzling hot right now; in 2020 alone, the alternative meat industry saw a record $3.1 billion in investment, with 112 new plant-based brands launching in supermarkets. These juicy,... Details
56:51
11/16/2021
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This week we're bringing you an episode from Nice Try! Nice Try’s second season, Interior, is all about the lifestyle products that have been sold to us over and over, and the promises of self improvement they have made, kept, and broken. Their foray... Details
48:09
11/09/2021
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It’s pretty rare to find organ meat on the dinner table in most American households today, but 90 years ago, the earliest editions of The Joy of Cooking contained dozens of recipes for liver, sweetbreads, and even testicles. For much of history, offa... Details
50:08
10/26/2021
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If you live in the U.S., chances are, your first hint of fall isn’t a russet-colored leaf landing on the sidewalk—it’s the orange-wrappered candies taking over the aisles of your local grocery and convenience stores. Forget decorative gourds: it’s of... Details
50:27
10/11/2021
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If you’ve ever engaged in mortal combat with a patch of ragweed, dandelion, or crabgrass in your garden, you might understand the twin emotions of rage and begrudging admiration when it comes to weeds: They. Just. Won’t. Die. When it comes to commerc... Details
48:31
9/28/2021
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Bourbon has to be aged in barrels, by law; whiskey usually spends years in barrels, by custom; and between 20-30 percent of wine spends some time in one. And almost all of those wooden vessels are made from just two kinds of tree: American white oak ... Details
48:56
9/14/2021
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For a lot of Americans, tofu conjures up images of bland, squishy cubes: a sorry alternative to meat. Even in Asia, where tofu was born, the soybean was initially seen as unappetizing, not to mention flatulence inducing. This episode, we tell the sto... Details
50:21
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