Gastropod
Cynthia Graber and Nicola Twilley
Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world through food. Find us online at gastropod.com, follow us on Twitter @gastropodcast, and like us on Facebook at facebook.com/gastropodcast.
Episodes
Mentioned books
28 snips
Jan 27, 2026 • 47min
Ripe for Global Domination: The Story of the Avocado
A romp through the avocado’s journey from ancient Mesoamerican groves to global obsession. Tales include the accidental rise of the Hass variety, California’s commercial boom, and ripening-room tech that fixed the ripeness problem. The story also dives into Michoacán’s avocado goldrush, deforestation and cartel impacts, and where the fruit might spread next as a trendy ‘butter fruit.’
26 snips
Jan 13, 2026 • 50min
Canned Tomatoes and the Myth of the San Marzano
Canned tomatoes shine as winter heroes, bringing flavor year-round. Discover how turtle poop led to a groundbreaking tomato trait and the evolution of canning in America, driven by the Civil War. The hosts dive into the rise of branded canned products and the Italian heritage intertwined with California's canning industry. Learn how tomato mechanics impact flavor, and find out whether San Marzanos live up to the hype. Plus, get tips on selecting the best canned tomatoes for your pantry!
20 snips
Dec 16, 2025 • 43min
Is Your Cinnamon Fake? Where Does Kefir Come From? Plus: Why Is Citric Acid In Everything? Ask Gastropod!
Is your cinnamon really authentic? Discover why most on grocery shelves isn't! Dive into the fascinating origins of kefir, tangled in a story of ancient mummies and royal intrigue. Plus, learn about the ubiquitous citric acid—what it is, why it’s everywhere, and its surprising history tied to life-saving technologies. This festive exploration answers listener curiosities with delightful food science revelations!
28 snips
Dec 2, 2025 • 51min
Forget Plain Vanilla: You'll Never See The World's Favorite Flavor the Same Way Again
Eric Jennings, historian and author of "Vanilla: The History of an Extraordinary Bean", joins to unravel the fascinating story of vanilla, an expensive spice with a misunderstood reputation. Discover how this lofty flavor became synonymous with dullness, thanks to its transition from elite gift to mass-market product. Learn about the intricate pollination process and the historic ties of vanilla to ancient Mesoamerican cultures, plus the underrated varieties that deserve a spotlight. Get ready for a new appreciation of the world's favorite flavor!
26 snips
Nov 18, 2025 • 51min
From Fountain of Youth to Fruit on the Bottom: How Yoghurt Finally Made it Big in America
Veronica Sinat, a researcher focusing on fermented foods, shares captivating stories of 'ant yogurt' and the microbes that contribute to its fermentation. Matthew Wolfmeyer delves into early American skepticism toward yogurt, revealing marketing strategies that eventually won over consumers. Luba Vekonsky discusses Elie Metchnikoff’s fascinating theory linking yogurt to longevity, sparking health fads. The trio uncovers how yogurt's journey reflects cultural shifts, transforming from a lesser-known food to a beloved staple across the U.S.
34 snips
Nov 4, 2025 • 48min
Yes, You Really Can Make Food From Thin Air—And We Tried It
Kathleen Alexander, Co-founder and CEO of Savor, dives deep into the innovative world of food made directly from the air. She talks about her company’s MLCT 'air' fats, derived from carbon and water, creating a butter-like spread that tantalizes taste buds. The discussion takes a fascinating turn as they explore the history of synthetic food, NASA's approaches to feeding astronauts, and the environmental benefits of air-derived foods. Listeners discover how this futuristic science can complement traditional agriculture while addressing our planet's challenges.
116 snips
Oct 21, 2025 • 46min
Pizza Pizza!
Join historian Carol Helstosky, author of 'Pizza: A Global History,' and chef Francisco Migoya from Modernist Cuisine as they unravel the fascinating journey of pizza. Learn how Naples birthed this beloved dish, transitioning from simple focaccia to the iconic slice we know today. Discover the impact of tomatoes and hear lively debates on Chicago deep dish vs. traditional styles. From bizarre toppings to the evolution of frozen pizza, their insights reveal why this culinary favorite captures hearts (and appetites) worldwide.
93 snips
Oct 7, 2025 • 48min
Everything You Know About Metabolism Is Wrong
Kevin Hall, a former NIH nutrition and metabolism researcher and co-author of a revelatory book, joins to dismantle common misconceptions about metabolism. He investigates how shows like The Biggest Loser fundamentally misrepresented metabolic effects, revealing that weight loss is more about calories than exercise. Hall explains that our metabolic rates don't significantly predict weight gain or loss, and dives into the impact of ultra-processed foods on body weight regulation. He emphasizes the need for systemic changes over individual blame in addressing rising obesity rates.
61 snips
Sep 23, 2025 • 51min
Durian Delight and Feijoa Fun: Adventures in Banned, Forgotten, and Unusual Fruit
In this engaging conversation, science journalist Kate Evans shares her passion for the feijoa, a fruit synonymous with home for New Zealanders. She dives into its South American roots, unique bird-pollination, and the reasons it hasn't thrived in the U.S. The discussion also touches on the durian, notorious for its pungent smell and cultural significance, even being banned from public transit in some places. Together, they explore the intense feelings these unusual fruits evoke and what makes them so special to those who love them.
37 snips
Sep 9, 2025 • 43min
Talking Taco
Join food studies expert Jeffrey Pilcher and writer Alonso Rubalcaba as they unravel the delicious history of tacos. Discover the fascinating journey of Al Pastor tacos and their unique evolution, including a pineapple twist! Explore taco traditions in early 20th century Mexico and their socio-economic implications. Learn how tacos transformed from regional specialties to fast-food icons, thanks in part to Glen Bell. Finally, dive into the global taco phenomenon and its exciting cultural adaptations around the world. It's a tasty journey through time!
