Cynthia Nikki, Cynthia Graber Nickel, Gastropod. Gastropod discussed on Chewing the Fat
Hey folks. Chewing chewing the fat is back for season two. Where the sustainable food programs podcasts? That looks at people. Making change in the complex world of food agriculture schools back in session and that means is our speakers series is to from food writers to help farmers. We've got an incredible lineup for you. This season naturally kicking us off our podcasters themselves. Cynthia Graber Nickel twilly. Really Co hosts of gastropod. gastropod is award winning podcast. That looks at food through the Lens of science in history. The podcast is covered so much. And it's thirteen seasons wasn't the N.. Nikki were on campus and episode of there's tied into everything they saw. Papa's Yell Farm. English pudding recipes old cookbooks. We were even asked to give audio for the latest this piece on Tiki an audience of devoted listeners. Welcome Cynthia Nikki. Later that evening for a live event recording ever been curious about how gastropod episodes are written or or how science and history are balanced in their storytelling. Well listen in Cynthia Nikki chat with English Professor Barbara Stewart celebrated rated gastro pods fifth anniversary. Happy Anniversary thank you. Thank you two hundred podcast here. We're really old. I don't know if we look good for five or good for a hundred. I totally an unlined for one hundred. Can you talk about what you've learned over the years Doing these podcasts. And what have been some of the surprises along the way it was the surprise. How much work it is you? Ah You WANNA go the idiot who had never done any audio journalism before and Cynthia I wanNA start this podcast and I was like well all you need to Co host and forced my way into it. I thought it was a great idea. I did thinking it would be this little side project. It was Super Fun and I was like we'll make something. That's a bit like radio lab but it'll take us about a couple of hours a week and I said Oh yeah okay well. I'm totally down with that. All of that sounds like a great idea. Yeah I love you know. We kept on brainstorming. Do you have any idea how much time this is going to take. I know idea how to do anything. It was ridiculous. Ah You know even the scripting for it's the follow me along. Putting a period every five is used to print journalis- journalism and even as a print journalist my sentences there too long and for radio. I literally did. I would chase after her on the page and put like periods and say that has to be three different different sentences. That is way too long just showing up right myself. We were recording in The summer in I lived lived in New York City at the time under deve with the air conditioning off together under the do they were two two separate separate separate debase but I would just like crawl all out of the room after two hours like soaking wet just now in closets. We've we've moved anyway so I've learned a lot the things is that what you intended or other must have learned some things so I think one of the great things about about making this show is that especially five years long so many of the themes we keep kind of coming back to and looking at them in slightly different ways. The episode is a totally new episode. But then it'll relate to something. We covered last month there last year. And we'll say well you know we're can I give them a sneak preview for next week episode so so we have an episode while I promise not to tell anyone we've in episode coming out next week about Tiki both the cocktails and the history history and the kind of very complicated history about it but also it's fun and you know in this episode. Say Well you know if you listen to our episode about cocktails in such and such and we do a lot of things about microbial science and we can refer back to other stories. We've done and I think I just love seeing how everything thing is new. Each time we get into a new topic. I learned something new so I learn something new every day but I think seeing how it all ends up tying together has been really gratifying. Okay Okay I have to ask this because it's really amazing to me the the breadth of of these podcasts. Where you ever get your ideas? Oh okay I mean so. We get our ideas from every so we got our ideas from listeners. So you're always welcome to read it right in with really good ideas very long list we do and we go back to it sometimes and then we some of them to record themselves We get our ideas. There's a book that's coming out. Maybe it's a great episode on. Its own maybe it sparks an idea for us and we take that we interview that author and we move on to something something else. Maybe we're going to be in new haven okay. Well there's this topic we wanted to do for a long time and you know there's an expert there so we're gonNA grab that while we're in town and then wait on it and do it later Yeah we have a lot of. There's a person We'd always wanted to interview and so we build an episode around them. We're like Oh we can take this angle and sort of craft a story. I mean our most recent episode about crisper. I had been told that story about Crisper in yogurt like before we even start before I even knew each other. I want to know but but but we hadn't. We knew we wanted to do. Do another story to go with it. About how crisper was being used in the future and it was then finding the other story and partnering. So it's the idea is kind of float around and then sometimes it's just something we're curious about and want to Like you Cynthia was sake. I want to do an episode about why we eat. The animals we do and We were both thinking completely different things. I was like oh well we have to talk about domestication when you were thinking more about. I like you were coming from different like so some of the disgusts. Yeah exactly ideas and things like that and so we've put an episode together. Yeah that Bra and the Nice thing is that you know she's like immediately okay domestication and I'm thinking. How do we decide what disgusting and not? And what kind of culturally we're okay. Hey with eating and and then together that really ends up making a really rich up so would we have come to that on our own if we were off doing this. Maybe but it's that much richer more quickly to be kind kind of brainstorming together about these topics so when you do the podcast. Since they're about food what is it like doing something on air her about that has to do with taste and smell how do you how do you do that. We don't yeah. Yeah I mean we try and describe things. We're a lot of it is I mean. We're not such a culinary podcast so I mean yes so people who are really like this is about restaurants and or baking or whatever like I think they have. Maybe You have to focus on that a little bit more but we do taste things in episodes we are. You know you can't eat on air. Without a group of people writing in about how revolting that is and why are we not respecting their music. Phoney and and the the only reply is that we are so sorry but like they are listening to a food. PODCAST we could put a trigger warning and we are But so I think you know we you try and use some sounds you try and use some descriptions When we did our Vegan? She's episode. We we often have people who are not US taste things to try and give a wider array of risk frequently. Don't like it very frequently. It says I feed him really horrible food do also feed him really good food on the show Yeah I mean I. It's an interesting question but also you know how could how does food writing conveyed these things. How these things I mean to me? I'm not the first person to say this but audio is an incredibly visual medium incredibly visual anybody almost anyone who listens as you're listening. There's there are images that are created in your head and there's no reason that those sensory sensory ideas are also created in your head as you're listening Tasting something isn't the only way to kind of experience food. Certainly I would much rather listen to a podcast than watch food TV at find listening to it much trigger. Do you see the your podcast. As some sort of yours is does so much I mean as a as a complement meant to food television. I feel like it's a different world. I mean I I don't really watch great British bake off because you love great British Bake. It's the greatest thing ever obviously Nikki. British watch was watching it before I was One of my best friends from high school was responsible for the famous squirrel. Nuts cuts in season. One for any of you. Who Know The story of the Squirrel testicles? Yes when she says squirrel nuts about the kind of. It's not be trying to. I know I feel like so. They'd be like but I just think I think the food is very either the competitive stuff or the food porn type thing. That's the word I don't. I don't really have another word for it but this very sensual visual I mean my favorite like good example of it as some rats net flex but real. It's gorgeous she's wonderful and she's funny and personable. But we're doing something really different. I mean there's a lot of I watch a lot of use. VPN To watch a lot of Weird Channel Four documentaries of like how all the frozen pizzas consumed in the UK get made and things like that and I feel like that. We're more like those. I really loved me a good piece of documentary. I did I get jealous of what they're able to do. Because seeing you know the pizzas being kind of like how the pepperoni gets kind of fired onto to the pizza and you know and then kind of goes through a thing so any misplaced pepperoni gets sort of scraped off and then there's like there's a whole sorting mechanism so Ones that don't have an adequate coverage of pepperoni get shunted off to the side. I like watching that. I can watch a kit. Cats get covered in chocolate like till the end of time. So I do. I am jealousy. We can't do those kinds of things but but we do. Yeah we do eat. We go to these places we get to see it. We'd get the sounds of it and we create create those pictures for you in your head and hopefully while you're out you know walking Dogar taking the subway or driving somewhere cooking dinner that you also are are imagining yourself in the spaces with us so you create a podcast. What sorts of things are you trying to pay attention to? Because your your your podcast cover everything and end up in these really unusual places that make it fascinating acting like I would. I would never listen to a show about the crisper engineering but yours was really interesting. So how do you do you put the podcast together. You know you've got two people putting ideas together. How does that happen? I mean we both really like the kind kind of things that you would the little snippets that you would go and tell someone about afterwards. That's what we're both John and I feel like we test them Out during our reporting process. I'm always like if if you know me I would. I'll come to your house and and tell you whatever is interesting whether you like it or I'm not And so you know..