What You're Eating FoodPrint.org

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 pace at which that loss is happening. The primary driver of species loss is our global agriculture system — in other words, the way we grow our food. And as we lose those varieties and breeds of animals and plants, we don’t just lose their genetics, we lose their unique tastes and flavors, too.

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 it was grown? Or who grew it? Or how it transforms from a berry on a branch to the brown roasted “beans” you grind for your cup of Joe?

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.