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
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.
96 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.
83 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.
60 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!
109 snips
Aug 19, 2025 • 51min
Tomatoes: A Love Story
Harry Klee, an Emeritus professor focused on breeding better-tasting tomatoes, joins Gabriela Toledo, an associate professor and founder of the Tomatoes for Tomorrow Initiative. They explore the tomato's fascinating journey from culinary obscurity to global fame. Discover the historical challenges the tomato faced, the rise of tomato pills in America, and the flavor trade-offs of mass production. They also discuss the quest to enhance tomato taste in agriculture, highlighting how modern breeding can restore the essence of heirloom varieties for future generations.
36 snips
Aug 5, 2025 • 45min
The Most Dangerous Fruit in America
Adrian Miller, a food scholar focused on African-American culinary history, joins Shana Klein, an art historian and author, along with David Shields, a professor and rice foundation chair. They dive deep into the origins of watermelon, tracing its journey from bitter wild fruit to summer staple. The discussion highlights the fruit's complex history, marred by racial stereotypes and cultural significance. Listeners learn about breeding efforts in America, the social implications of iconic imagery, and the rediscovery of sweet varietals, making this summer favorite a compelling subject.
15 snips
Jul 22, 2025 • 51min
The Colorful Tale of Mexico's A-maize-ing Grain
Join Jorge Gaviria, founder of Masienda, and Alberto Chesaine, guardian of the world's largest corn collection, as they unravel the captivating history of maize. Discover how this once inedible weed transformed into a cultural cornerstone through the invention of tortillas. Delve into the fascinating process of nixtamalization, its nutritional benefits, and the cultural ties it has to Aztec tradition. The duo also explores corn's vital role in culinary heritage and the ongoing challenges of preserving heirloom varieties amidst climate change.
9 snips
Jul 8, 2025 • 31min
Should You Be Eating Poison Oak?
Jeff Horwitz, a Wall Street Journal reporter with a flair for the unusual, shares his wild experiment of consuming poison oak to build immunity. Alongside Noam Hassenfeld, they discuss the surprising culinary potential of this notorious plant. The duo dives into the humorous and perilous world of foraging, poking fun at the absurdity of trying to eat your way to immunity. They also explore the controversial views on poison oak consumption and unravel historical treatments for poison ivy, blending science and adventure with a side of humor.
