Food and Dining
We're dishing up the tastiest podcasts your ears have ever consumed.
Gastropod
A highlight from You've Lost That Hungry Feeling
"Celebrities like Elon Musk and Jeremy Clarkson have helped fuel the excitement, with Hollywood stars and social media influencers touting the effectiveness of these miracle drugs. Unless you've been living under a rock, you've heard of these new drugs. In fact, lately the news has been full of stories about them. They're called Ozempic, Wigoby, and Monjaro. While they were developed to treat diabetes, as the broadcasters pointed out, and as Paul himself experienced, they've also been helping people lose weight. But the weight loss itself isn't what we're interested in here at Gastropod. And yes, you are listening to Gastropod, the podcast that looks at food through the lens of science and history. I'm Cynthia Graber. And I'm Nicola Twilley. And instead, what we wanted to know and what we're exploring this episode is the thing that seems to be causing that weight loss, which is a total transformation of people's experience of hunger. So what is hunger? Why do we get hungry? Why do we stop feeling hungry? And why can it be so incredibly different from person to person? What are these new drugs doing that can so radically change the experience of hunger? And what does that mean for us all? Listeners, we did want to preface this episode by saying there will be some discussion of weight loss, because that's one part of how people are experiencing these drugs. But we also want to assure you this is not a weight loss episode. It's about these really profound human experiences, hunger and satiety. They're ones we all share, but that we all seem to experience differently, and yet they shape our lives. This episode is made possible in part by the borough's welcome fund in support of our coverage of biomedical research, and by the Alfred P. Sloan Foundation for the Public Understanding of Science, Technology and Economics. Gastropod is part of the Vox Media Podcast Network in partnership with Eater. I know Paul, and I asked him to talk to us about a piece he wrote for Wired called A New Drug Switched Off My Appetite? What's Left? To be honest, Paul was a little reluctant to talk to us, and he hadn't even really wanted to write the piece in the first place. I will say that was one of the things I felt I needed to write that I least wanted to write. I just had no desire to share this part of myself. And that reluctance is in large part because as a culture, we are typically not very thoughtful or kind with people whose bodies don't fit a particular mold. Paul appreciated that we had no interest in asking him how many pounds he lost. Instead, we wanted to know how he experienced hunger. Like, in the past, before these drugs, how often was he hungry? The easiest answer is always, right? Like, just that I would wake up and I would say, today I think I'm going to organize my life and my food, and I think I'll have a good day. And then in the evenings, I would find myself eating, and there are different words to describe it, compulsively, obsessively, whatever. And I would go to bed and I'd go like, whoops, there we go again. But that's life, and we'll give it another go tomorrow. The way Paul explained it to us, hunger and satisfying it was just omnipresent. It was always in his mind. So like, I'm in an office right now, and if I look to the left, there's a pile of treats. That pile of treats was there before I started on these meds. I was always aware of that pile of treats. I was aware that there was ice cream in the freezer. I was aware of where all the calories were around me. He describes this experience, this need to meet whatever his body was asking for, as overwhelming. Imagine that this particular body, this body is optimized to get a certain amount of food into it a day, and to sort of hit that level. And if I didn't hit that level, I'd really feel it. It's not hunger like, boy, I could really go for lunch.
Bon Appetit Foodcast
A highlight from Pizza, But Make It Gluten-Free
"I'm Chris Morocco, food director of Bon Appetit and epicurious. Chances are that in the last couple of years, you know somebody or maybe many somebody's who have gone gluten free. And that can sometimes mean missing out on favorite foods. Like, for example, our caller Caitlin's husband, who hasn't had a real pizza in years. Caitlin has been trying to find the perfect pizza crust to help her now gluten free husband. Experience great pizza again. I use a pizza stone. It could be ripping hot. It's in the oven for 45 minutes before I start. And the cheese is bubbly and Brown and gorgeous, but somehow the middle is still soggy. We're gonna solve Caitlyn's pizza problem later this episode, but before we do, I wanted to go a bit deeper on what gluten is doing in your favorite baked goods. And why does substituting gluten free flour in a standard pizza dough recipe won't cut it. Joining me to unpack this is food editor and my frequent co host shoba's kokovic. Okay, Shelby. Just close your computer. You don't even need it right now. Yeah, I figured. Okay. You know why? Because we're talking about gluten. And the answers aren't in there. No. Okay, seriously, I need to close that now. Okay. I'm better now. So she'll put. Caitlin is the collar. Her husband can no longer eat gluten. And she was trying to make pizza at home. Gluten free pizza at home, but she was doing that flatbread hack where you do a kind of like she was doing gluten free flour blend, but with yogurt, you know, like that sort of like yogurt flatbread situation. We've done this. Stop. Why are you looking at me like that? I don't know. I've never heard of this gluten free yogurt flatbread would continue. All right, well, I'm gonna pull it if I had my computer open, which we're not doing. Which we're definitely not doing. I would show you. We've done this multiple times as a brand. Okay, fine. Yes, the yogurt flatbread. Okay, fine. I understood. I'm sorry. How did we go from there to there? I said the same exact thing. No slightly pissed off intonation. And suddenly you got it. You said gluten free yogurt flatbread. Well, 'cause okay, okay, okay. Okay. All right. So Caitlin. The lack of Internet next time. So clearly. The yogurt. Flatbread. Kind of hack thing. And used gluten free flour in it, and was able to make pizza of sorts, but that really didn't perform. What was the issue? I think it was, it didn't actually get crispy, you know? So anyway, she's kind of looking for a win here. Yeah. It was gluten is necessary. It provides structure. It's like talk to us about that. What does that look like? I feel like you said me up for this. In a nice way because you know I'm trying to give you such a solid way in. No, I'm commending you on it. You're still freaked out about the Wi-Fi situation. And you haven't recovered and I need you here. With me and Jake. And Leah casher, who's probably not even in there and amar Lal, who's mixing this episode, even as we speak, just mixing away, mix, mix, mix. Okay. I'm here, I'm here. You're here. I'm here. All right, so gluten is the enemy. How can it also be our friend? Most baked goods require the structure that gluten provides. It's a protein that activates when you introduce water, or actually it's two different proteins that join together when you add water. And then they form this bond, which forms kind of like a net. Think of it like a mesh net that forms together. And that net holds everything together. Holds all of the rest of your ingredients together. And as in the case of bread, for instance, as the yeast works on the carbon dioxide builds up, the air gets trapped within that net and that's how it provides structure and shape to your it expands in the heat of the oven and then those bubbles expand and if it didn't have the gluten network to get caught in the bubbles will just collapse. It would be flat, which is why you need gluten to provide. I feel like I've said structure 15 times. Somebody look at the cinema infrastructure, but yeah. Well, and that's true whether you're talking about a dough, like a yeasted dough or whether you're talking about a batter like a cake batter, correct. Yes, anything. I mean, which is why gluten free bacon can be challenging. Sure, if you start talking about breads which require a lot of gluten and which are generally made with high protein, wheat flour. It's very challenging. But even for things like cakes and cookies, some amount of gluten is essential. Which is why in a lot of gluten free baking it can be challenging to create that structure and create the crumb and you would have to introduce something else. Which binds everything together. And so when we're talking about gluten free baking, and let's just, you know, let's talk specifically about like a bread dough or a pizza dough. If you remove gluten, what is making up the difference? Well, we just went into what gluten does. It provides this. That's fine. That's fine. But it provides this framework. If you will. So when you remove that, you have to introduce something else in its absence you have to introduce something else. We just typically a binder, or something that will hold the rest of the ingredients together in a way that they form an elastic network which can trap bubbles. Similarly, so it's not a one to one in terms of removing gluten and simply introducing something else. Is that fair to say, or is it functioning much the same way in terms of air is expanding within this network during the baking process and getting sort of setting in this more aerated, more opened up shape. It's the same whether you have gluten or not gluten. But point being, if you're going with a gluten free approach, you have to have something that's going to trap that air. Correct. Form that network, that sort of structure. Correct. How is it doing it without gluten? It's because it's just simply creating bonds within the mixture. Yes, it's something, think of it like a glue. And typically, that's why in most gluten free baking you see something like xanthan gum or psyllium husk. Both of which are capable of binding with water. And making this gel, which can expand and hold air within that network. What I appreciated about Caitlin is that even as a lay person, she knew she was trying to solve a very specific problem. And her feeling was she really wanted to achieve a dough that would perform the way she wanted it to. To build it on appeal, transfer it to a hot stone in an oven. And have it bake up crispy and Chewy, right? That's what she wanted. That was the goal. And I think the real question for Caitlin is like, how hard is she willing to work for it? Because, you know, even pizza with gluten. I mean, there's people who devote their lives to the study of it, right? And are probably still learning to this day. And I think, you know, for somebody who isn't looking to make this their life, how can they achieve something that they're really happy with, but that's not going to drive them crazy.
Gastropod
The Pros and Cons of Soya Beans
"The only time to my knowledge that i've ever eaten a soybean in soybean form is at amami those green pods you get as a starter at sushi restaurants which i love so young soybeans which is what mommy is is generally esteemed but once you actually had the mature bean and then you try to cook it. The results tend to be less than appetizing. Gen fu is a professor at emory university. Who studies the history of science technology and medicine in china. And she's the author of the other milk. She published under jetson but she goes by wendy her everyday life. So that's what we're going to call her. This episode wendy told us that the soybean was likely domesticated in what's now northeastern china. Right on the border with korea wild soybeans and then domesticated soybeans. They're not particularly high maintenance. They grow well in a lot of different regions and their beans which are in general. A good thing to and so people ate a lot of them. It isn't early crowd that is recognized and becomes part of what is known as the classical grains. so we know that soybean is not actually green but it was treated as sort of staple food similar to weet As well as rice it was a staple yes but it was only a staple out of necessity. Like wendy said. The mature soybean has some issues more so even than many of its fellow colleagues. It causes pretty intense gas innocent flatulence and even though like all means it's packed with protein. It also contains a chemical that means our bodies kant really process that protein but there is a way around the protein blocking problem and at least a little of the flatulence problem and that is to boil the crap out of mature
Le Show
The Pros and Cons of QR Codes Replacing Restaurant Menus
"Grown virus pandemic ushered in the instantaneous widespread use of qr codes restaurant industry. Experts think technology will stick around long time after the health crisis ends according to cnbc. You don't qr stands for quick response. There you go see. You've learned something and it's not halfway through the program invented by japanese in nineteen five to keep track of car parts. Mainstream saw the entry of qr codes years later. A smartphones with cameras took over. But not 'til they pandemic forced businesses to double down on a sand on sanitizing. The became ubiquitous sight inside bars and restaurants instead of paper menus but aside from being able to update instantly when there are supply shortages which is the declared reason restaurants like using your codes. There's the little thing of qr cords because enable restaurants to gain data on everyone who sitting at every table because everybody has to have their own menu. Thanks restaurant thanks. Japanese engineer
Food Issues
The Dangers of Sugar and Children
"We all know that sugar isn't good for us but really let's take a deep dive into why we really need to limit it in our kids diets. Oh absolutely well. I think you know. Sometimes we forget that during times of rapid growth like in childhood and adolescence that you know kids bodies are really sensitive to the influence of dieting activity. Because they're growing so fast they're seltzer turning over rapidly and that makes them especially vulnerable to the effects of food of physical activity and weight and even environmental damage that can occur and so we really need to put an emphasis during this time of rapid cell growth to make sure that the genes that are being activated or turning on towards health not towards a genetic susceptibility and sugar can actually displace some of these high value. Nutrition foods that play in essential role not just in growth but an immunity but also cognition and genetic expression okay. That's something that we don't typically hear about. And so what about the things we do hear about a lot in terms of childhood obesity. Type two diabetes like these things. We should be concerned about. Oh absolutely i mean first off anytime you look at childhood obesity wolf whether you know kids are really actually normal weight or an overweight. Too much sugar again. Just places. high value nutrition and micronutrients that can increase the inflammatory process that leads to chronic disease over time. Even kids who were teenagers who are overweight and adolescents have a significantly higher risk of colon cancer later in life. I mean we're even seeing precursors in heart disease in children. I mean if you look at like obesity in preschoolers. I think it's risen from around five percent in the early seventies like nineteen seventy two up to close to fourteen percent
Dr. Jockers Functional Nutrition
Fermenting Kombucha For a Healthier Hard Beverage
"You talk about your process. What inspired you guys take kombucha and and make a actual shell stable hard. Come each. oh yes well i mean the origin of us starting With a commode shah because served the we have more than just combustion now of a heart which art self serves. We we in our tap room's which we have. We also have a beer that we we make with different types of functional ingredients mushrooms and things like that and we have we look at ourselves really as innovation on company. That's looking to explore all the different categories and create the best tasting the most flavorful the most functional version that could be made in in all different categories. But the reason we start with kabuchiko is because my partner when the the founder. Bill moses He he was part of another company called kavita and vito was one of the other large companies at got early into. They actually certainly similar to to accomplish evidence. Coconut water keefer back. You have three lines do the action three license. They started their original was keefer which is really unique in different at any kind of because of that they already had the mindset around. Alcohol wasn't really a part of it because they knuckle boot shah as you know or manageable don't know capuchin the national from process creates 'cause you began to say an early on a ten seven years ago there was an issue of like how much is still to this day. Actually how much. Alcohol is actually in your non alcohol Is if it can. It has sugars. They will continue to ferment right. In fact often it might be a legal to be below below this. Earn an amount of alcohol allowed to be non alcohol. You go and you start driving and it's in the sonnet saying. This sugars are fermenting. The alcohol starts growing and it actually might pass that that. That limit veto was One of the first ones. They are to have super control of that. How much alcohol in it now. They had to coconut keefer. Had to As apple cider vinegar tonic. So three different lines but really learned a lot about the control. And it's kind of funny. Is you know. Some of the founders of a company that was kind of became famous for controlling the alcohol would then go ahead and and and let it go and and and actually let it flourish and actually create You the best alcohol version of the
Gastropod
The History of Cannabis
"Turns out we have geology to thank for cannabis. At least for cannabis's psychoactive properties. The ancient ancestors of the cannabis plant started growing tens of millions of years ago around. What is now central asia like pakistan northern india nepal. And then something dramatic happened the entire subcontinent. That is now. India drifted north crashed into asia. The crumple zone is what we now call. The himalayas and the cannabis plants that were growing in that zone. Got really really high and the ones that were stuck down low the plains near the himalayas. Well they didn't get quite so high is difference is both topographical and literal the cannabis. The grew in the mountainous region started producing thc. Which or the uninitiated is the chemical in cannabis. That gets you high. We don't know for certain. Why the plant produces it. It appears serve kind of sunscreen. Chris duval is a professor at the university of new mexico and author of two books on the topic. The african roots of marijuana and cannabis kris told us that the cannabis that stayed down low and temperate plains. Those plans did not produce. thc they became. What we know is hemp source of cloth rope and disgusting. Health foods cannabis grew really easily and a lot of different environments especially ones. We disturbed to build settlements. It was literally a weed. That's why we call it weed. And so there was probably a lot of cannabis just growing in central and east asia both the high mountainous regions and the low parts and so a really longtime ago as long as maybe twelve thousand years ago people figured out ways to use it. It appears for both populations. Initially people used it for the seeds which are edible You know you can buy them in. Eat them nowadays. Emcees are often founded natural food stores. Today they're full of wonderful nutrients but they taste terrible. And before you all right in and tell me i'm wrong. not only to. Cynthia agree with me. The historical record does to kris told us that in china hemp seeds were at one point considered a staple food but it was kind of slowly replaced as people in that region in china. You know kind of domesticated and started using other plants more calmly so types of militans organ kind of displaced at
Food Issues
How to Talk to Your Kids About Food
"What are some challenges that you see parents have when they talk to their kids about food and meal so you generally work with adult is that right i do and i you know i do have a program that i work with But admittedly a vast majority of my practice is adults. Okay but even still with their kids you know like i see it all the time where we'll get on the you know for our session and they're like so. My kids did this. And this is where it's showing up. And here's how i handled that or whatever and i think it's hard because we have concerns right. We can see the writing on the wall and it's hard to know we'll do say something. Do we not say something and the other side of it is. I think most often especially when kids well even as young as like five or six. I think we don't give them enough credit. And by that i mean they're already watching and paying attention. It's non even about what you say. It's what we're doing so they notice if you're eating something different than the rest of the family you know. They notice if you're saying oh i can't have that i'm trying to lose weight and so i think oftentimes the challenges are actually less about well. I guess it's twofold you know it certainly is what our kids are eating or not eating but also more than anything. It's about recognizing it's not just about what they eat or don't eat so when we talk about foods though. Should we avoid aid. Labeling foods good bad healthy unhealthy but we all fall into it. Ray we all say these things. Yeah we fall into it. Because we are looking for ways to label ourselves you know and i think the idea that we have to label foods is also sort of a challenge. Avoid the good bad healthy unhealthy black and white approach to food so when we talk about it with kids talk about it as an regiders an energy zappers right so the energizer foods are clean lean protein veggies and fruits and some whole grains and those kinds of things in the energies zappers. Are those things where we feel great for few minutes and then we're exhausted or we can't concentrate after
Bon Appetit Foodcast
The Things We Eat For Others
"We're closing off our six part series talking about food and relationships with writer baker and fellow food lover. Zoe dent berg. We recently published an essay from. Zoe called. never again will. I go vegan for a man about how in pursuit of a romantic connection. She stopped eating meat and dairy almost entirely. I found it's so relatable it's just part of being in a relationship that we don't really talk about a lot and usually for my experience. The person with the stricter diet tends to influence the other. so today. we're gonna get into all of that and more with zoe as well as ben. Weinberg the man who's zoe tried going vegan for welcome to the podcast. Both of you. And i am excited to get nosy. Things manda beer. So if you haven't read zoe's essay yet here's a bit of background. Zoe and ben went to the same college. The even had some mutual friends but they actually didn't meet until they separately moved to birmingham alabama for jobs after graduation. So tell us now about the first time you hung out one on one. How did that happen. We talked a little bit about how much we both liked cooking so then invited me over apartment downtown to cook. It was like this super-buick when you are when you're having this conversation does say he's vegan. His veganism was a running joke. It was one of the things that i learned about. Van nuys like. You're actually vegan. So i i did know that he was again. I did not know how we would cook together considering. I was allergic to half of his diet. Okay wait what are you allergic to. So i'm allergic to gnats in sesame all nuts all nuts and meanwhile i put like i love homocide. I love putting. That's is one of my favorite spices which zoe taught me has sesame in it. A lot needs in that one. Yeah yeah okay. We're gonna do this together. We're going to hang out and we're gonna cut. Yeah and then also do not tell me what you're gonna beforehand. He just like call me and gave me a gris relaxed. Because i didn't know what we were to cook beforehand. You know three hours before you're gonna hang out of van. I remember. I got there and you had the recipes pulled up your laptop and i was like oh like we can go off of this and you know we have to do the recipe when ben has a recipe is very adamant about sticking to it. Even though he's very chaotic in the kitchen. I feel the same way. It's all or
The Doctor's Farmacy with Mark Hyman, M.D.
Meat and Climate Change: What's the Beef With Beef?
"So much conflicting information about me whether it's good or bad for us and whether it's good for health down planet in so tell us how how to get to be public enemy number one and be perceived as the most environmentally destructive and least healthy food that we're eating and how we got this wrong when it comes to this topic yeah. I really think that's true. I think it's kind of been you know it's been called the king of meats especially in the united states and i think part of that is because it was the most consumed meat in the us. For a long time you know for decades. It was the number one most consumed me. That's actually chicken now. But he has been placed but it was for a very long time meet. You know it was the number one me to there that aspect of it and then there's the fact that beef has always been the most expensive meat. And so you know. I mean maybe frog meat or something obscure would be above it. But as far as meats that are commonly available the beef would be kind of the the thing. You might just have on saturday night. You know the nice state. When i grow in my household had a stake on saturday night for example and that was because it was it was a more expensive piece of meat and so it was something that had just once a week and so it was kind of regarded as you know something that was a little bit special and In around one thousand thousand nine hundred seventy. I think partly because of the fact that it was the the most popular meat and it was also considered kind of almost a little bit of a luxury it but the same time these are large animals and so the individual animals are really visible on the landscape. And when you look at the individual animal like how much water at drinks or how much land purportedly takes to raise an individual animal. It just looks like a lot and so right around. Nineteen seventy you know. I think that i could kinda date. That as the key kickoff point when people really started focusing on you know cattle being a problem ecologically and beef. It shouldn't be something we're eating so much
Monocle 24: The Menu
Mariana Velsquez' Refreshing Summer Cocktail Recipe
"We continue this series with more recipes from some of the world's best shifts and bartenders. Today's recipes for a refreshing summer cocktail from columbia. Hello my name is maryanne. Alaska's i referred stylus and days make. You're an author of colombiana a rediscovery recipes and rituals from the soul of colombia. And today i wanna share with you. One of my favorites summer recipes from my book go by the vassal which is a street. Food is watermelon in line. Punch drink from the city of baron pizza which is great town. That's rolls over the mountains and into the mouth of the magdalena river and is such a vibrant city and i discovered these recipe on steamy afternoon. I was working all day and lunch was fire way and finally pulled onto the sidewalk to find a bunch of school. Kids chiding joking away as they dip their spoons into talk cups of crush watermelon with tons of line and ice and the watermelon pieces have been steeping into line for so long that they flavor had become some intense. And so the way you make these drink. It's really refreshing is you. Take about twenty cups of watermelon cut up into chunks by one cup of freshly squeezed lime juice and six cups of ice and you put everything into a large pitcher. And you use a wooden schooner model to sort of partly crushed that fruits for the watermelon seeps into the lime juice and dissolves a little utilit- really well for about forty five minutes and then read before serving new top it off with clubs soda and serving too tall bowl glasses with the lungs. It's delicious. i recommend
Plant Strong
Dressing Up Those Summer Salads
"One of the things that i wanted to share with our listeners. Today is this incredible. Balsamic dressing that. I've been using all of my summer. Salads and i love oprah definitely follow her favorite things list and i feel like we need to do a plant strong team favorites list and this would definitely be on there. So can i talk about this product out judgment. Because you're gonna think. I'm out of my mind for the money that i spend on a ball stomach vinegar so i won't wanna do want to know how much you spend on. So nobody would bat an eye for a forty dollar bottle of wine rate and in our household. Don't drink we're not buying the filet mignon or the lobster tails or the fancy specialty cheeses rates. So when we do splurge it's on things like vinegar and this is one of my favorite products. So it's the cuccia in moray balsamic vinegar of modina. It's thirty five to forty dollars a bottle at whole foods which it's expensive. Yes but a little goes a long way. All you need is the finest little drizzle and the reason is so. It's so expensive is because it's really reduced. They're more grapes in this than there is in the average Balsamic vinegar and as you can see. I'm kinda like singing. Around with maple syrup super syrupy. I mean you know it's sticking to the side of the bottle and it's absolutely delicious so this is also one of my favorite gift ideas. If there's somebody living plant shung diet living the plant strong lifestyle eating whole food. Plant based maybe. I don't want to bring them some chocolates. Maybe i don't wanna bring them some wine. I'll bring them really nice bottle of
Gastropod
The Bottle vs. Tap Battle: Which Tastes Better?
"Are in the ring with tap and bottled and it's time for the first round. Let's start with a question of taste. My name is martin reason. I live in los angeles. And i am a water somali. So many years at gentleman who works in a restaurant and recommends to from wine pairings. I'm doing the same with water. Amazingly this is not satire. This is real mini documentary all about martin the war to somali. Sometimes i'm so proud to be angelino my passion for water against child but a drinker professionally since two thousand this whole water semi business has got to be totally well to keep it clean. I'm going to call it bull honky a water sommelier. This is penn and teller's point exactly that it's hor spooky that said their guests. Were totally fooled by the fancy menu. Even though they were drinking identical glasses of water what do you think about the amazon pressure. Okay now i can take on. this is definitely tasted. It's it's almost too easy to make fun of this. Whole business of different waters tasting different. But also penn and teller isn't necessarily the most trusted source for food news so we figured we should be open minded and scientific and test this whole thing out ourselves. We bought a bunch of different types of bottled waters and we through our own top water into the tasting mix. and then we each deputized partners. Tim and jeff to create a blind taste test for us. Tim down fourteen little glasses. Got a hold of some tap water and then he opened and poured each bottle and one cam here in los angeles. Jeff did the same following the instructions. On tim's spreadsheet we'd picked an american spring water the couple of european mineral waters some bottled process tap water specifically aquafina and then to mix things up. We added one of those bogus alkaline waters and some artesian water. All the way from the south pacific we have an array of glasses and each row of glasses represents different types of bottled water. There is some tap water in there to throw you off and we are hoping to see that you might or might not be able to tell the difference. I have to say. I embarked on this with a lot of confidence in my discriminatory abilities. At least when it comes to beverages nothing None of my previous wine tasting experience is helping me here but let me take a sip.
Bon Appetit Foodcast
Why Do We Love Snacks so Much?
"I want to start with a simple question. That might be a sort of philosophical question but i want to know from both of you why we love snacks so much and i don't just mean the three of us i mean pretty much everyone in the entire world. Well my first answer was going to be at. We love snacking because we have too much free time or is it coming from boredom but then that kind of oblique answer but i think maybe people just love a small joy. You know like had love like a free perfume sample. It's coming from the same part of my dna. There's just like a little something a freebie. Yeah it's a little salt thing. It's little sweet something. And i just need those keep me going. Yeah it's like. Snack is entertainment. Which i feel like every candy bar commercial ever is like playing into you know absolutely entertainment. Yes it's a hobby. It's it's definitely a hobby for some of us. And i some of us. It's a career andrea. What why do we love snacking so much i would say it also plays into the psychology of rewarding. I think it's an indulgence. And i think that that plays into not just like the nostalgia of all of us growing up at a time where snacks or like our parents weight of like feeding us when they were both working et cetera. I think it also has to do with that pleasure that we're giving ourselves in the form of a snack yes. I can't tell you how many times i've been like sitting at my desk. And i'm like as soon as i finish editing this piece i can go get a snack. And it's like the dangling carrot. You guys did your parents give you a treat when you were potty training feeling that's when it starts this deep pavlovian stuff like i got candy if i pooped in the potty. That is real. And we'll how we just convert or osu basically at animals okay so andrea tell us a little bit about what snapshot is and. What's your great ambition besides taking over the world of snacking and becoming the like the ultimate snacks year with your predictions. Iaea i think in the beginning. I sort of thought of us space where we can just be like. If this is really offering a meditation. What does that even mean and snapshot is the rebelliousness playfulness to this industry. That sometimes people take too seriously. It's like you know. I get it but like this. Adopt the genyk drink has not really gonna change my life. You know.
Hungry Girl: Chew The Right Thing!
Are Aldi Own Brand Goods as Good as the Real Thing?
"To jump in. We are going to start with some of the hot food so they don't get chilly before we try them. First up we have earth grown vegan meat free chicken less patties. So this is all d.'s. Earth grown brand. Which i believe is an brand yes And that is their answer to like the boca. Fried chicken patty. So it's like a chicken list chicken. Patty and i made mine in the air. Fryer where did you make yours. I just put it in a frying pan nice and it was a frying pan that we bought on prime day. We bought like the pots and pans. Set and part of that sentiment. That you you had her in the episode on amazon and it comes with this little tiny like like tiny teeny tiny pan that you can put little burgers on or make little little eggs. It's the coolest thing we should put that whole set on the food cast page. It's a great so let's do it. I'm just chewing up a storm here. i have to say i pulled the patty apart and it looks like shredded chicken inside like i really really like this and what i like. Best about it. The texture is spot on to me. It tastes like chicken a lot of times when you do a chicken nugget or a chicken patty begin. It tastes like stuffing it just slinging bread but this tastes like chicken. It does and i feel like the outside it's really crispy and like it tastes like fried chicken it doesn't taste For the stats at tastes super. Decadent it season nicely. What are the stats. So each patty which is a nice size. One hundred and forty calories five grams of fat nine grams of protein. Three smart points excellent. I would totally eat. Same mike. Add those to the rotation earth grown. Okay next up. We have another all brand. I don't know who this mama cozy is but like every single thing in all the is made by her mama. Cozy makes tons of pizza. This is a cauliflower crust. Margarita pizza that you find in the freezer section so a lot of pizzas are the fridge. Some of our pizzas are in the freezer. This is a big frozen pizza. It looks thin crusted. I kind of burnt my slice lisa. Look at this adorable. Tiny slice might cut for me. That's so cute a little adorable minds. Burnt mine's not crispy is yours a little bit. Yeah i it's been sitting for a little bit. So they're lost crispiness is like the the non saas part. I think the sauce is good. It's a little sweet i think that i like the thin -ness of the cross and it just tastes like cauliflower. A little like not in a bad way. What i mean is it doesn't just tastes like bread. It tastes like there's actually a nice amount of cauliflower and
Food Issues
What is Intuitive Eating?
"Eating as something. That's been around since the eighties. And the first the actual term was coined by two dieticians. So evelyn tripoli a lease rash so they are the founders of intuitive eating as a movement and they wrote a book called intuitive eating which is now in its fourth edition but the concept of intuitive. Eating has been around for even before they wrote the book. And i think it started because there had been this surge in dieting in the eighty s and specially we all remember below fat craze which caused us to create a lot of processed foods that were lower in fat. And this obsession with calorie count counting and then this and so it just created what we now call diet culture which is definitely still alive and well in present day but i think one of the coolest things about intuitive eating is coming back to trusting our own bodies because through diet culture through all of these plans and meal plans and calorie counting and macro counting. We started to lose touch with our own bodies and we started to distrust. Our own bodies started to believe that we can't trust our own bodies and sometimes we project that onto our children as well but children actually are born intuitive eaters. They're able to determine when they're hungry when they're satisfied from birth but we train it out of them so that usually by the time that they're five years old they start to lose that ability because repeatedly over and over we tell them you should eat more or you should eat less. Are you should eat this instead of that. And then they also lose touch with their bodies and lose that ability to tune in
FoodStuff
All About The Negroni
"The negroni what well The negroni is a cocktail made with gin sweet vermouth and a type of amaro called campari Traditionally you can put other stuff in there But that's the basic basic stuff It is garnished with a slice of orange or a strip of orange peel. The ladder sometimes flamed. It can be served chilled and straight up or over ice. A single large cube is pretty popular. And it it's it's the drink is smooth and bitter sweet and herbal little bit. Spicy or spiced i guess rather But with this brightness underneath and not to get like poetic on y'all like right off the bat but it just it tastes like a like a summer night. I should have a next time. We play dunston dragons. I should have some kind of like poetry off. Oh no you have to describe the negroni. And i shall just from my dungeon masters edition. Oh gosh that would be something. That ben bolan would be amazing at and that i would be like. Give me a few weeks. And i'll come up with an amazing entry. I like all of you are really excellent at coming up with some perhaps less than traditional poetry but poetry now we are a group. It's true that's true. So let's let's let's breakdown all of those ingredients a little bit so So jen is a type of liquor made with a neutral spirit. That's then infused with any number of botanical 's during and or after distillation the primary unnecessary botanical is juniper a which is sort of brighton. Piney tasting ginneries. All have their own complex blends of herbs and spices and imbibers all have their own personal preferences. Some common additions include liquorice or a niece cinnamon. Citrus peel nutmeg. Saffron savory all kinds of barks and bits and
The Experiment
America Has a Drinking Problem
"Okay so when exactly did american start drinking. Was it at the start of america. Yeah literally so the reason sort of unbelievably or one of the reasons. I should say that. The mayflower landed at plymouth. Rock is because the ship was running low on beer people back then drink beer instead of water or they preferred it to water. Same and the sailors freaked out. And they thought that at the rate that they and pilgrims. We're drinking the beer. They won't have enough beer to get them back to england's so rather than sail on to the mouth of the hudson which had been the plan they pull the shore and kick the pilgrims off and that is why the pilgrims landed at plymouth rock. Of course the truth may have been a little more complicated than what was indicated in their diaries as they complained bitterly that winter about the beer and having been kicked off there were other things going on it was december. The weather was bad. The food was running low but the beer was a big part of the picture. People are dying in there. Like where's the booze yeah right. So william bradford who would go on to be the governor of the plymouth colony for thirty years that winter in his diary couldn't stop talking about the beer dearest diary. It has been another long and thirsty. Day here at the plymouth colony. How i long for the cool sweet feeling of a droplet of beer rolling down my throat part. That's not real. Almost half of the pilgrims were going to die that winter and the is what he was worried about now to be fair people back then. Were very leery of water. There had been problems with water. Purity in england and they thought that beer was safer nonetheless. They really enjoyed their liquor
Smart Kitchen Show
Talking Upcycling With ReGrained's Daniel Kurzrock
"Man. I'm great michael chief. She officer also. Ceo and co founder. You wear on ads over there. So i'm excited. Start today because we're going to talk about up cycling something that you've been pretty intimately involved with for about a decade now and i wanna talk about white kind of where word is and where it's going but i also want to hear a little bit about how you got started. So we're i think the original idea behind regan was you're basically taking spent beer ingredients. Barley hops and making protein bars. Is that right or did. I got the wrong close. Actually the first thing we ever made was bred. Okay yeah so. I was An underage home. Brewer as an undergrad. Start making my own beer because by the ingredients to do it and use about a pound for six pack. Every time we made a batch Equivalent of blake twenty thirty pounds of oatmeal with barley. But it's like saturate Soggy basically like a like meal and putting it into brad to sell the friends to brew for free didn't have the cycling language you know at the at the time that came that came later Then hip problem bread next day. Buy fresh bread anymore A lot of bars is an avid doors person and the started making making bars with it. You know as we were really thinking through what we're actually doing today around ingredients. I'm so glad that that pressed product instead of like throwing this in the compost spin which most responsible people wanna down in there being responsible you when once it further and used it for food. Consumption made those into calories that people consume what. Where'd you get that. He had actually bake bread with like spent grains. Yeah so there's actually a really rich. History of home brewers and also brewpubs Round the world probably more familiar with Around the us of using some portion of their grants from burn. Because it's well documented for many years of this really nutritious material bring has taken a sugar was left is a lot of great protein and
Gastropod
Bottled Vs. Tap: The Battle to Quench Our Thirst
"For as long as humans have been around. We've always needed to find sources of drinking water but that challenge is not look the same throughout our history. Peter glick is co-founder of the pacific institute. Which is a nonprofit focused on global water issues. He's also the author of the book bottled and sold the story behind our obsession with bottled water. And peter classifies. The human motor relationship into three different eras the first euro of water. In my way i think about it was really before. Civilization when humans were hunter-gatherers and we simply depended on nature to provide the water that we could find in rivers or lakes and life was miserable and short and brutish anyway and that era lasted literally for hundreds of thousands of years during the evolution of humanity. Frank chapelle as geologist who specializes in the chemistry of groundwater and he wrote a book called wellsprings a natural history of bottled spring waters. Frank says that finding clean water to drink was one of the many things that made our life as early humans so miserable and so brutish water by its very nature is not usually particularly clean is a very good solvent. It'll dissolve just about anything which means it picks up whatever it travels through and intermingled with whatever gets into it good and bad rocks quote unquote organic matter by which i mean. Basically animal poo and so drinking water for a lot of most of human history. A few how to source of clean water. Then you're pretty lucky because it's just not very common and humanity has gathered by these rare clean water sources but sometimes we do have to leave home and so one of the earliest examples of bottled water. We have has been just finding ways to put that water in a container for storage and then transported either for own use or to sell
What The Focaccia with Niki Webster and Bettina Campolucci Bordi
Alexandra Dudley Tells Us How to Host the Ultimate Sustainable and Waste-Free Feast
"Can you tell us some of your tips for hosting at to begin with and then we'll sort of move into the sustainable waste free as as we go along with our chat but often linked that often. Yeah absolutely so. We'll all your best tips for hosting in general and especially now because i think lots of people are going to get right back into it. Yeah i think so. Well i so. I would always say always go with something. It sounds like a boring while but always cook all prepare food that i think you feel comfortable with and that you know like this is not the time to stop pulling out some kind of like from birla like souffle and like do something very impressive that you have no idea how to do what you feel quite nervous about. During his challenge saw it will go wrong. You'll end up having to throw it away or you know you'll be very stressed and you won't be happy with it and you will enjoy. I guess the whole process. I tend to go with say go with a meal a menu that may eat feels comfortable even if it feels quite simple I in fact. I would tend to like them on the simple side and then there's a lot that you can do with and presentation. So things like loads of hubs or like beautiful flaked almonds You know edible flowers if a going ready fancy and then even even just the way you present things so if you are doing a pasta dish which cannot be quite other. Simple combine quite problematic. If you're feeding maybe like ten. P. t. s. you'll planting templates. Maybe rather than placing up on the hulk. Just just put it all on like your biggest sobbing dish and that common to the table with this huge kind of plaza of like spaghetti tumbling sprinkles again like some some hubs. Fresh hubs our we can use like some cheese if you're using And i just think the so much drama you bring so much drama to the table by kind of presenting this big sort of like pile of wonderful spaghetti and it's just such a simple way of doing something. Actually an actual fat is just quite a simple. It's quite simple dish. So i think presentation has a lot to do with it and then table wise. I'm a big fan of making the table. Just like a little bit more special. I think especially when you will entertaining it really. Just kind of like just elevate the evening and set up a bit. And you know the people of salient. But i did not things. have matching cutlery. Have glosses and all this stuff and actually that. I don't think any of that stuff matters. But i think it was not little things that you can do just to make it feel a bit more special so i often by like loads of lemons or you can even buy in like a bag of apples and not put them in a big bowl or even have them running down the table. That just sort of makes little bit a little bit