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Zoe Schlanger

👤 Person
222 total appearances

Appearances Over Time

Podcast Appearances

Radio Atlantic
Why Are You Still Cooking With That?

I mean, yeah. I feel like it's the kind of thing with, like, dogs and chocolates. Like, they won't die every time, but there was a chance, so we didn't have it in the house. But there was never a discussion about it being bad for animals. human health. It was just like, no, you have a pet bird. You can't have nonstick.

Radio Atlantic
Why Are You Still Cooking With That?

I wouldn't do it. My understanding is that I was thinking about like sous vide bags too, you know?

Radio Atlantic
Why Are You Still Cooking With That?

I wouldn't do it. My understanding is that I was thinking about like sous vide bags too, you know?

Radio Atlantic
Why Are You Still Cooking With That?

I wouldn't do it. My understanding is that I was thinking about like sous vide bags too, you know?

Radio Atlantic
Why Are You Still Cooking With That?

It would violate my personal rule about like putting fatty things next to plastic because I just know the chemistry of that means it encourages migration of compounds out of the plastic and into your food. But my understanding is that the bags specifically designed for this are considered food grade and often, you know, can be labeled phthalate free now.

Radio Atlantic
Why Are You Still Cooking With That?

It would violate my personal rule about like putting fatty things next to plastic because I just know the chemistry of that means it encourages migration of compounds out of the plastic and into your food. But my understanding is that the bags specifically designed for this are considered food grade and often, you know, can be labeled phthalate free now.

Radio Atlantic
Why Are You Still Cooking With That?

It would violate my personal rule about like putting fatty things next to plastic because I just know the chemistry of that means it encourages migration of compounds out of the plastic and into your food. But my understanding is that the bags specifically designed for this are considered food grade and often, you know, can be labeled phthalate free now.

Radio Atlantic
Why Are You Still Cooking With That?

So there is knowledge about this in the consumer market enough for companies to make things that are less harmful. That's not to say they're not potentially problematic. I mean, the way I think about this is everything could affect you negatively a little bit. And we are so bombarded by problematic things in our everyday life getting into our bodies. And you just want to lower your dose.

Radio Atlantic
Why Are You Still Cooking With That?

So there is knowledge about this in the consumer market enough for companies to make things that are less harmful. That's not to say they're not potentially problematic. I mean, the way I think about this is everything could affect you negatively a little bit. And we are so bombarded by problematic things in our everyday life getting into our bodies. And you just want to lower your dose.

Radio Atlantic
Why Are You Still Cooking With That?

So there is knowledge about this in the consumer market enough for companies to make things that are less harmful. That's not to say they're not potentially problematic. I mean, the way I think about this is everything could affect you negatively a little bit. And we are so bombarded by problematic things in our everyday life getting into our bodies. And you just want to lower your dose.

Radio Atlantic
Why Are You Still Cooking With That?

So it's kind of choosing how to lower your dose. It's not that your turkey bag is going to kill you. It's that you're just adding a little extra. Right. And you don't need to.

Radio Atlantic
Why Are You Still Cooking With That?

So it's kind of choosing how to lower your dose. It's not that your turkey bag is going to kill you. It's that you're just adding a little extra. Right. And you don't need to.

Radio Atlantic
Why Are You Still Cooking With That?

So it's kind of choosing how to lower your dose. It's not that your turkey bag is going to kill you. It's that you're just adding a little extra. Right. And you don't need to.

Radio Atlantic
Why Are You Still Cooking With That?

Or you just put a plate over it. Like, you don't even need all this stuff. You know, plastic wrap's gone through all these iterations. It used to be made out of much more harmful stuff, and then they eliminated some of it. I just avoid it.

Radio Atlantic
Why Are You Still Cooking With That?

Or you just put a plate over it. Like, you don't even need all this stuff. You know, plastic wrap's gone through all these iterations. It used to be made out of much more harmful stuff, and then they eliminated some of it. I just avoid it.

Radio Atlantic
Why Are You Still Cooking With That?

Or you just put a plate over it. Like, you don't even need all this stuff. You know, plastic wrap's gone through all these iterations. It used to be made out of much more harmful stuff, and then they eliminated some of it. I just avoid it.

Radio Atlantic
Why Are You Still Cooking With That?

No.

Radio Atlantic
Why Are You Still Cooking With That?

No.

Radio Atlantic
Why Are You Still Cooking With That?

No.

Radio Atlantic
Why Are You Still Cooking With That?

A bowl.