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Hosted by FoodPrint.org · 🇺🇸 US · EN · 35 episodes
Established thought leaders with verified media credentials.
Whether it’s a salad, a hamburger or your morning egg sandwich, the way your meal gets made has an impact. What You’re Eating is here to help you understand how your food gets to your plate, and see the full impact of the food we eat on animals, planet and people. Host Jerusha Klemperer is the Director of FoodPrint.org, a website that uncovers the problems with the industrial food system, and offers examples of more sustainable practices, as well as practical advice for how you can help support a better system, through the food that you buy and the system changes you push for. From practical conversations with farmers about the true cost of raising chickens to tips from chefs about how to reduce kitchen waste to discussions with policy experts on the barriers to sustainability, FoodPrint’s new podcast covers everything from the why to the how.
FoodPrint.org hosts What You're Eating, a arts show with 35 episodes published.
Who is harmed by pesticides? A child eating a big, red, conventionally grown Driscoll’s strawberry. Or a bowl of Cheerios. Or does the chain of harm go back further? To a farmworker, spraying pesticides up and down a row
Over a hundred years ago, we started drinking soda. Today, soda is part of a larger category called sugar sweetened beverages, that includes energy drinks, Dunkin’ frozen matcha lattes, giant Boba teas and Starbucks stra
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 we are children, through board books, the song “Old McDonald” and our A
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 “the politics and policy that are turning the American food system on its h
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 very good for you. And satisfying. And versatile. They are also culinary
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 their existence — but the ingredients aren’t the only mystery. According to the
Suddenly, it feels like pistachios are everywhere. From Dubai chocolate to pistachio lattes, croissants, nut butters and more … For two years now, pistachio has appeared on several lists of upcoming food trends. How do t
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 have to transform into an entirely different person — Matt Halteman has some a
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 problem is bigger than just the loss of an iconic species. Three-four
After the death of her grandfather, writer Brea Baker went looking to understand him and, through him, her lineage. In rebuilding and reckoning with her family tree, she pieced together a personal story that reflected th
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 and connection. Of course, as our pets become more central to our families, we
When refrigerators became commonplace in our kitchens, they changed the way we shopped, cooked and ate. But home refrigerators are just “the tip of the iceberg,” as they say — the last step in a long, cold, technological
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 rooting out the cruelest practices, the ones that cause the most suffering. But
Vanilla and Chocolate — the two most beloved flavors in the world — have been linked since the beginning. Both products, the vanilla bean and the cacao pod, originated in Mexico, thousands of years ago, where Aztecs used
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 slather your regional preferences, like slaw, chili, relish or onions. B
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-lovers’ hearts? What exactly is an oyster? Why are most of the oysters we eat
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 miles and miles or corn and soy you pass as you drive the roads of Iow
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 about how it was produced by talking to the people who made it. But what
Maybe you’re concerned about climate change. Maybe you’re worried about how most livestock is raised in inhumane conditions. Or possibly you’re looking to make a change to your diet to be healthier. Whatever your reasons
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-resistance and grease-proof protection to burger wrappers and pizza boxes. But PFA
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What You're Eating is hosted by FoodPrint.org. The show is categorised under arts (food) and has published 35 episodes.
What You're Eating has published 35 episodes.
What You're Eating regularly covers arts, food. It sits in the arts category, with a food focus.
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