What You're Eating
Episodes
The Lie of the Little Red Barn
02 Dec 2025
Contributed by Lukas
When most of us imagine a farm, it’s a little red barn with happy cows, a pig and a few chickens pecking in the grass. We are taught this story when...
What’s the Deal With MAHA?
19 Nov 2025
Contributed by Lukas
On this episode we are joined by Helena Bottemiller Evich and Theodore Ross, the co-hosts of the podcast “Forked.” Every two weeks, they discuss “...
Eat More Beans
04 Nov 2025
Contributed by Lukas
If we all ate less meat and more beans, it would be a terrific win for the environment. And that’s not the only thing to love about them! They are v...
Lives on the Line
21 Oct 2025
Contributed by Lukas
Ever wondered how chicken nuggets are made? There’s the question of what’s actually in them — a continual source of jokes since the dawn of thei...
Going Nuts for Pistachios
01 Apr 2025
Contributed by Lukas
Suddenly, it feels like pistachios are everywhere. From Dubai chocolate to pistachio lattes, croissants, nut butters and more … For two years now, p...
You’re Probably a Vegan in Waiting
11 Mar 2025
Contributed by Lukas
If becoming a vegan ever sounded to you like a joy-less task — like you’d have to give up too much, that you’d miss meat too much, that you’d ...
Buzzkill Epsiode 1: Save Which Bees?
04 Mar 2025
Contributed by Lukas
The American bumblebee was once the most common bee species in the United States. Its numbers have declined by 90 percent in the last two decades. The...
Black Land Loss
25 Feb 2025
Contributed by Lukas
After the death of her grandfather, writer Brea Baker went looking to understand him and, through him, her lineage. In rebuilding and reckoning with h...
What We Feed Our Pets
11 Feb 2025
Contributed by Lukas
We love our pets — a lot. And there’s a booming business — around $136.8 billion worth of pet food, treats and more reflecting that deep love an...
Refrigeration: From Farm to Table
28 Jan 2025
Contributed by Lukas
When refrigerators became commonplace in our kitchens, they changed the way we shopped, cooked and ate. But home refrigerators are just “the tip of ...
Cruel & Unusual: Veal, Foie Gras, Octopus
14 May 2024
Contributed by Lukas
There are a lot of ways to raise animals for consumption — and while some would argue we shouldn’t be eating animals at all, others advocate rooti...
Vanilla and Chocolate: Foundational Flavors
30 Apr 2024
Contributed by Lukas
Vanilla and Chocolate — the two most beloved flavors in the world — have been linked since the beginning. Both products, the vanilla bean and the ...
The All-American Hot Dog
16 Apr 2024
Contributed by Lukas
For well over a century, the hot dog has been the quintessential dirt cheap, flavorful, all-American meal — a kind of meaty blank slate on which to ...
The Small but Mighty Oyster
02 Apr 2024
Contributed by Lukas
Why does the oyster — amorphous, slimy, hidden in a shell that’s craggier and stranger than that of a scallop or a clam — capture so many food...
Losing Biodiversity, Losing Flavors
24 Oct 2023
Contributed by Lukas
We can see the causes and effects of biodiversity loss all around us: only one variety of banana or pineapple for sale in every grocery store. Or the ...
Coffee: From Seed to Cup
10 Oct 2023
Contributed by Lukas
For the conscious consumer, buying local products is a way to shorten that distance between us and what we eat or drink, and maybe even learn more abo...
The History and Future of Plant-based Eating
26 Sep 2023
Contributed by Lukas
Maybe you’re concerned about climate change. Maybe you’re worried about how most livestock is raised in inhumane conditions. Or possibly you’re ...
PFAS: The "Forever Chemicals" In Your Food
12 Sep 2023
Contributed by Lukas
What do you know about a class of chemicals called PFAS? You can’t see them, and you can’t smell them, but they’re there, providing water-resist...
The Golden Arches in Black America
24 Jan 2023
Contributed by Lukas
The good food movement, when it has talked about fast food, has focused on what’s wrong with the industrialized system that produces the burgers and...
Keeping It Local: Avoiding Big Box Stores
10 Jan 2023
Contributed by Lukas
The proliferation of big box stores and giant supermarket chains has changed the face of grocery shopping, taking the place of many locally owned, ind...
Endless Shrimp
13 Dec 2022
Contributed by Lukas
Americans love shrimp. And one of the exciting developments of the past 20 years or so is that shrimp has gotten really affordable. It used to be a lu...
Unwrapping Food's Plastic Problem
29 Nov 2022
Contributed by Lukas
Single-use food packaging is one of our thorniest problems. We need a safe and convenient way to get food home from the store, and we need easy ways t...
The Many, Many Labels on Your Eggs
15 Nov 2022
Contributed by Lukas
In the past decade, demand for eggs has grown, but the kind of eggs we are looking for has changed during that time, too. Consumers are eager to know ...
The Power of Big Pork
01 Nov 2022
Contributed by Lukas
There was a time when bacon was a “sometimes” food, occasionally paired with eggs at breakfast or in a summer sandwich with the season’s freshes...
The Milks You're Putting in Your Coffee
18 Oct 2022
Contributed by Lukas
For the longest time milk meant cow’s milk — usually whole but maybe skim or 1% depending on how old you are. But today, walk into some independen...
New episodes of What You're Eating coming soon
03 Oct 2022
Contributed by Lukas
We’re back, this fall, with all new episodes to help you understand how your food gets to your plate, and see the full impact of the food system on ...
Centering Ohlone Food and Culture
10 May 2022
Contributed by Lukas
For our episode, The Big Problem of Food Waste we interviewed Vincent Medina and Louis Trevino who co-founded mak-‘amham, an East Bay organization...
The Search for Sustainable Salmon
26 Apr 2022
Contributed by Lukas
Depending on who you are, your connection to salmon may be spiritual, cultural or just a matter of taste. If you live in the Pacific Northwest, you mi...
Regenerative Mac and Cheese
12 Apr 2022
Contributed by Lukas
Annie’s, a subsidiary of General Mills, announced in 2020 that it was “going beyond organic” and “leading the packaged food industry toward re...
Who Decides What's Natural?
29 Mar 2022
Contributed by Lukas
Have you ever seen the word “natural” on a pack of hot dogs and wondered what it means? You’re not the only one. The words “natural” or “a...
The Big Problem of Food Waste
15 Mar 2022
Contributed by Lukas
The US wastes roughly 40% of the food it produces, much of it perfectly edible and nutritious. Food is lost or wasted for a variety of reasons, from t...
Who Profits from Fake Meat?
01 Mar 2022
Contributed by Lukas
Fake meat companies promise that they are on track to replace factory farmed meat. Is there any indication that this is happening? Or are they just ...
Can Fake Meat Save the World?
15 Feb 2022
Contributed by Lukas
Right now you can buy “plant-based” alternatives to burgers, bacon, and sausage anywhere from fast food chains to restaurants to grocery meat case...
That Cheap, Delicious Rotisserie Chicken
15 Feb 2022
Contributed by Lukas
So many home cooking food hacks start with a cheap rotisserie chicken — you know the one, $4.99 from Costco or maybe a touch more somewhere else. Bu...
Trailer - What You're Eating
02 Feb 2022
Contributed by Lukas
Get a glimpse of FoodPrint's new podcast, What You're Eating, hosted by Jerusha Klemperer. We aim to help you understand how your food gets to your ...