In this episode, we speak to writer and comedian Jamie Loftus, author of Raw Dog: The Naked Truth About Hot Dogs, about her cross-country road trip in search of the all-American hot dog.

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 farmed? And why, unlike other farmed seafood, are they considered such a benefit to their environment? In this episode, we head to the farm — the oyster farm — and talk to various experts to understand more about this beloved and very sustainable bivalve.

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 Iowa, Minnesota and Illinois. Or the windshield effect: that there are far fewer dead insects on our windshields as we drive those country roads. We are right now in what’s being called “a biodiversity crisis,” in terms of the number of species we are losing and the increasing...

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 about something like coffee, which doesn’t grow anywhere near those of us living in the continental United States? Do you know where your coffee comes from? And if you do know what country it comes from, maybe from the bag or canister you bought your beans in, do you know how...

In this episode we speak with writer Alicia Kennedy about her new book, "No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating."

In this episode we head to Maine to learn more about the "forever chemicals" PFAS and how they have ended up in well water, on farms, in food, and ultimately in people’s bodies.

In this episode, we talk with Dr. Marcia Chatelain, author of the Pulitzer Prize winning book, “Franchise: The Golden Arches in Black America,” and Professor of History and African American Studies at Georgetown University about the relationship between fast food and the Black community in the United States.

As grocery prices soar, it’s worth asking where those profits go and who they benefit. In today’s episode we look at two models of consumer cooperatives, options for buying your food that rely on a less extractive model, where profit stays in the community: co-op grocers and community supported agriculture.

Americans love shrimp. And in the past 20 years or so shrimp has gotten really affordable. In today’s episode we talk to experts to find out how and when shrimp became so cheap.

In this episode we look at food packaging, with a focus on plastic, since there’s so much of it, and it’s the one with the most problems. We dig deep into plastic production and its connection to climate change, and talk to experts about how food packaging is problematic not just for the environment, but also for our health.

In this episode we look at the many labels on your carton of eggs and dig into what they mean and what they definitely don’t mean.

In this episode we look at the bacon trend and dig a little deeper into this beloved food and the industry behind it. We look at the realities of industrial pork production and how the world’s obsession with pork — bacon on everything! — contributes to environmental degradation and the hollowing out of rural communities.

What are you putting in your coffee and why? Are concerns about climate change fueling your decisions? What about animal welfare? Maybe water issues and concerns about drought? Maybe it’s just about taste.

What You're Eating, a podcast from FoodPrint.org, is 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 animals, planet and people.

In this episode we speak with Vincent Medina and Louis Trevino who co-founded mak-‘amham, an East Bay organization and restaurant focused on reviving and strengthening traditional Indigenous Ohlone foods and sharing them back with their communities, as well as educating the public about Ohlone culture through cuisine.

In this episode, we look at America's favorite fin fish, salmon, and dig a little deeper into where it comes from, what’s farmed, what’s wild, and why some people want you to care about that distinction at all.

In this episode, we bring together two of our frequent guests on this podcast, Dr. Urvashi Rangan, and Patty Lovera, to help explain regenerative agriculture, its connection to climate, and why a boxed Mac and Cheese brand is committing itself to a set of agricultural practices, and wanting to tell its customers all about it.

In this episode we look at the words, claims, seals and certifications that show up on your food packaging. What do they tell us and is what they tell us real?

In this episode we talk to experts about why food waste is a problem and dig into some of the cultural reasons why our society treats food as disposable. Finally, we cover how you can reduce your own kitchen waste, getting advice from chefs for how to make changes in how you shop, cook and eat.

In this episode we continue our look at “plant-based” meat and examine one of the industry’s central promises: that they are on track to replace factory-farmed meat.

In this episode, we look at “plant-based meats.” The people who make them say they are better for animals and the climate and also human health. Are they?

In this episode we talk to experts about the real cost of a cheap chicken and who pays that cost, covering the problems with animal welfare, environmental impact and human health. And then we introduce you to alternatives, how chickens could be — and are — raised in a better way.

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 plate, and to see the full impact of the food system on animals, planet and people. From practical conversations with farmers about the true cost of raising chickens to discussions with policy experts on the barriers to sustainability, to tips from chefs about how to reduce kitchen waste, FoodPrint’s new podcast covers everything from the why to...