In reply to Sam. So glad you enjoyed it! We put that narrative together based on a lot of digging around in archived media cover...
I loved this episode! By chance do you have the source where you got the information about kombucha and the AIDS crisis?
I spent an evening trying to the taste of one of those strips of paper that show if you are supertaster. It was very amusing as a circle of us tried them, and I was the only one to shout in disgu...
In reply to Jim. If you haven't already listened to it, check out our Savor Flavor ep...
Wish you'd connected this to wine tasting and the impact of smell....
Has anyone marketed a taste kit that includes things mentioned here to test our tasting ability?
For me, breakfast really is the most important meal of the day. I eat a breakfast heavy on proteins and fats with no starches. I usually eat eggs, bacon, a glass of whole milk and maybe a little ...
In reply to Sean. Have you seen "SOUR GRAPES?" A less flattering view into the world of win...
https://gastropod.com/cork-dork-inside-the-weird-world-of-wine-appreciation/#comment-4847
I once attended a convention at which the evening meal was hosted at a major wine establishment. (The convention was not wine-related.) There was an educational area where you could smell some of...
https://gastropod.com/cork-dork-inside-the-weird-world-of-wine-appreciation/#comment-4803
There's nothing environmentally sustainable or beneficial in feeding animals pounds of feed and gallons of water to get a few ounces of meat. World hunger is still prevalent and here we are feedi...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4689
While listening to the podcast it occurred to me that Catholicism may be biased in favor of meat eating due to transubstantiation during communion - the belief that the wafer in communion becomes...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4684
In reply to Adrian Morgan. All of the papers/articles (like Monbiot's) that supposedly "debunk" Savory's methods refer ...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4673
In reply to Sean. Adding it to my Netflix queue now! And while I wait, trying to imagine wh...
https://gastropod.com/cork-dork-inside-the-weird-world-of-wine-appreciation/#comment-4547
You guys should check out the movie 'Somm' on Netflix, it's a documentary about a group of friends going through the Master Sommelier testing, you really get a sense of the passion and obsession ...
https://gastropod.com/cork-dork-inside-the-weird-world-of-wine-appreciation/#comment-4541
In reply to Stefhan Gordon. Thanks for all that information! And for the clarification of burps>farts when it comes to ...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4538
In reply to Adrian Morgan. Yes, Alan Savory's ideas are controversial, but my understanding is that they are not debunk...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4498
Ever since reading this article ...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4489
Thanks for covering such an important issue. I enjoyed the episode, although I have several qualms. Most importantly, it bears mentioning that cattle do not serve the same ecological role that bi...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4460
Thank you for tackling this issue! As a nutrition student and future dietitian, I run into this dilemma ALL the time. I was thinking about this very thing just the other day, and was delighted wh...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4428
In terms of methane emissions from enteric fermentation, it's belching not farting we should be concerned about. Around 98 per cent of enterically produced methane is eructed through the nose and...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4426
In reply to Nicola Twilley. Given your response, I'm not sure if you understand the difference between absolute and rel...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4423
In reply to Anneke. The not enough land argument is a fallacy in regards to beef. Dr. Allen Williams demonstrates why i...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4422
In reply to Corina. Actually herds of ruminants do forage through snow whether they're out west or in the Northeast. It...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4421
Just a note that the main and most important difference Gnosticism and Christianity is the view on who Jesus Christ is. Not on dietery habits.
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4415
Here's another issue I haven't seen anyone bring up yet. What about the wild animals that must be killed to protect farmed animals? The wolves, coyotes and foxes that are caught in leg traps or s...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4411
In reply to Stefhan Gordon. Just a quick note to say you're absolutely correct on the relative vs absolute risk numbers...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4410
In reply to Stefhan Gordon. I've lived in New England. Rocky, hilly Connecticut where people can and do grow crops. You...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4409
In reply to Corina. Because the livestock are eating plants (grasses) that humans can't eat or digest. And these forage...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4407
In reply to T. There's plenty of science that could have been cited including research done by Nobel Prize winning soil...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4406
In reply to Jessica McCann. Grassland ecosystems are methane sinks (See- https://www.researchgate.net/publication/31266...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4405
In reply to Anneke. It's not just "some land that is not arable." No it's the vast majority of earth's land mass that i...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4404
In reply to Jessica McCann. The number of bison (not buffalo) was estimated at anywhere from 30 to 70 million around 20...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4403
The health portion of this discussion was REALLY weak. To begin with all the numbers the researcher from Oxford used to argue that meat increased various illnesses were RELATIVE risk numbers, whi...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4402
Sorry, one last thing. I totally get the "ideal scenario" thing of grass-fed, happy cows with rotational crops and all, but the reality of it would take up much more land, time, crop feed, and en...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4399
In reply to Jessica McCann. Hey Jessica, I'm with you on the methane. It's also important to note that cutting back on ...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4398
In reply to Jessica McCann. Update: the historical bison numbers quoted are probably incorrect. I haven't back tracked ...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4394
Hello - long time listener, first time commenter! One of the things that makes methane such a potent green house gas is that it traps 28 times more heat than CO2, so even if methane measurements ...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4393
In reply to Anne Gray Liversidge. Hi Anne — We're an independent podcast made by a team of precisely two, so resource...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4384
Please be so kind to have this captioned. People who are Deaf or hard of hearing would love to hear what they have to say. Thank you.
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4374
Hi Nicola and Cynthia, I like your show but I have to agree with Travis about this episode. I research nutrition and climate change full time, and after reviewing the many, many ways that our foo...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4370
In reply to Cynthia Graber. Thanks for responding. I just feel in this age of misinformation it's important for a histo...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4368
I'm vegan for ethical reasons and see the environmental benefits as just a perk, so I've not studied that area much. There was one claim in this episode that really seemed obviously false to me t...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4365
In reply to Tamara. Thanks so much for your thoughtful reply, and we're so glad to hear that we answered your questions...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4364
In reply to T. Hi Travis: Thanks for listening and for taking the time to write with your thoughts. Nicolette actually ...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4363
Hello ladies, I love the podcast in general but I found you really fell flat with this episode. Your bias for meat eating was pretty apparent throughout the podcast, especially in the section abo...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4357
Thank you for a thoroughly researched and represented episode. I have been a vegetarian for my entire adult life, after doing research on it in high school. I first decided to because of all the ...
https://gastropod.com/to-eat-or-not-to-eat-meat/#comment-4355
I love the idea of researching chocolate, I want to reread the article, the graphics are wonderful too.
As a child I spent a two years in Venezuela when my Army dad was stationed there (1968-1970). Our sixth grade class in Escuela Campo Alegre got a tour of a chocolate factory, it was wonderful. Du...
Can you tell me where I can find the Hershey's advertisement mentioned in this episode? The one where it compares calories in a bar favorably to bread, beef, etc. Thank you!
I teach English to apprentice chocolate makers at a professional/vocational program in the south of France, and I'd love to share parts of this episode with them. Will the transcript become avail...
In reply to Nicola Twilley. This is awesome, thank you! Didn't realize there was one so close by. In return, I'll also share t...
In reply to Grace. 2 Beans in NYC is a great store to explore lots o...
In reply to Cynthia Graber. Oh, but these mostly aren't single-origin bars - Taza does have some single-origin chocolate bars....
In reply to Grace. Would also love to hear your $10 bar recommendations, for special occasions :)
In reply to Grace. Hi Grace - So the two brands my partner Tim and I almost always have in the house are Taza and Theo. And yo...
I will definitely look up Chocolate Macondo, as I hadn't heard of them - but there is another, US-based company making historical chocolate reproductions: Kakawa Chocolate House in Santa Fe, NM. ...
Loved this episodes! Do you have links to the $4-5 single-origin chocolates you recommended, for those of us in the US? I'm also in NYC, so would love to try them in person if you know any good p...
In reply to George. There is also a great, single estate, monthly subscription box you can get from http://cocoarunners.com/ ,...
In reply to Deborah Wythe. Gorgeous! I'm based in Brooklyn—thanks for this tip!
In reply to George. Willy's Cacao is a British company that is my fa...
Love the podcast! Has become a favorite on my walk home. Particularly loved this episode, because I found an unexpected kinship with Martha Washington. As Sarah Lohman described her "Pepper Cakes...
https://gastropod.com/the-spice-curve-from-pepper-to-sriracha-with-sarah-lohman/#comment-4196
Absolutely great! For those of us who want to buy good chocolate in the UK, where might we find that?! Thanks for your hard work! Can't wait to try out some good chocolate.
There are some pre-Spanish artifacts relating to cacao, like this one in the BRooklyn Museum: https://www.brooklynmuseum.org/opencollection/objects/50010 Check it out!
98 bucks for dinner (before the wine and tip) and I get a paper tablecloth? Sheesh! And they want another star...
https://gastropod.com/inventing-the-restaurant-from-bone-broth-to-michelin/#comment-4077
When I was younger and visiting a restaurant that takes a long time to serve the food, I would often put as much pepper as I possibly could on a piece of buttered bread (literally covering it wit...
https://gastropod.com/the-spice-curve-from-pepper-to-sriracha-with-sarah-lohman/#comment-4037
Cool episode! Can you please give me a reference to the finding that there are two types of people - those who are crazily affected by caffeine and those who can have 6-7 cups of coffee and still...
In reply to Nicola Twilley. The Mayans also have an amazing anise liquer, called Xtabentún, that has fermented honey in it. It...
I really loved this podcast. I was told to listen to it by a friend who is a scientist at Rock U. I shared a scoby with her a few months ago so she could begin experimenting with brewing. I have ...
In reply to Charlotte McLean. Now you mention it, I'd never heard the term seltzer growing up in the U.K.—I always called ...
I live in the UK and I don't think I've ever heard it referred to as Seltzer over here (in fact I have previously wondered what the difference was between seltzer and sparkling water). I've also ...
Just to let you know about another case in which sparkling is the default choice: Gran Canaria, an island in the Canary Islands. Many years ago, tap water was not drinkable (most of our water com...
What a wonderful episode! When I was growing up in Tucson in the 1980's, a family friend (who was a member of the Tohono O'Odham nation) worked for Native Seeds/SEARCH helping grow native plants ...
https://gastropod.com/what-is-native-american-cuisine/#comment-3778
Please do not pronounce Pho as "Foe" or encourage other Americans to do so. It is pronounced like "Fuh". Hearing you say Pho wrong just hurts.
https://gastropod.com/the-spice-curve-from-pepper-to-sriracha-with-sarah-lohman/#comment-3756
"Seltz suyu" is not correct. It is "maden suyu" in Turkey.
Wow - thank you for this great podcast! I'm a Registered Dietitian who provides nutrition education to low-income people in our local community. While I've been a Gastropod fan for a while, I was...
https://gastropod.com/first-foods-how-we-learn-to-eat/#comment-3741
In reply to Zaloren. Hi Zaloren, I'm curious as to where you find your mezcal information online. I typically use ...
https://gastropod.com/mezcal-everything-but-the-worm/#comment-3738
In reply to j. To piggy-back on "J's" comment...Terroir is really amplified with mezcal. When talking about the ho...
https://gastropod.com/mezcal-everything-but-the-worm/#comment-3737
The mention of the pepper cookies reminded me of my absolutely favorite Christmas cookies, pfeffernüsse. Pfeffernüsse, are traditional German Christmas cookies with black pepper (but no nuts) i...
https://gastropod.com/the-spice-curve-from-pepper-to-sriracha-with-sarah-lohman/#comment-3720
I absolutely love this podcast. I recently discovered it and have been binging on all the previous episodes. It makes my long drives and dog walks so much more enjoyable, even if it does tend to ...
https://gastropod.com/the-spice-curve-from-pepper-to-sriracha-with-sarah-lohman/#comment-3645
One of my favourite episodes so far. Loved it! I'd really like to host my own black pepper tasting. Any chance y'all are going to market a 'peppercorn tasting kit'? Now.... I have been a kitchen ...
https://gastropod.com/the-spice-curve-from-pepper-to-sriracha-with-sarah-lohman/#comment-3641
I really enjoyed this episode, it's fascinating to think about how food has changed over the generations, and I loved how Sriracha was used as an example of how different immigrant groups have br...
https://gastropod.com/the-spice-curve-from-pepper-to-sriracha-with-sarah-lohman/#comment-3620
The attribution of modern peppercorn use to the Food Network is misplaced, in my opinion, perhaps it says more about your guest's age than anything else. While we had a pepper shaker as kids in t...
https://gastropod.com/the-spice-curve-from-pepper-to-sriracha-with-sarah-lohman/#comment-3617
This was such a fascinating episode. Thank you!
https://gastropod.com/what-is-native-american-cuisine/#comment-3523
Great episode as always!
Great episode! I (try) to keep bees here in CT, with varying degrees of success. But I can attest to the fact that yes indeed, the honey I harvest in June tastes very different from that gathered...
In reply to Caitlin. Thanks Caitlin! I don't think we're wrong, though, at least not according to Bennett Weinberg: http://worldofcaffei...
This is a really awesome podcast but you guys missed the mark on chocolate. There isn't any caffeine in chocolate. It's a very similar chemical called theobromine. https://scienceandfooducla.word...
In reply to Patrick Cimino. Thank you! (And we hear you on the news avoidance.) I like the sound of that caponata — definitel...
In reply to Mike Smith. Yay! We're so glad to hear it. And that native honey sounds amazing — I've been to the Yucatan but so...
My virginal Gastropod experience has been wonderful. You have a new listener. I live in the state of Yucatan, Mexico and love the dark, delicious honey produced by the Maya in the villages. Or mo...
I love this podcast. It came in very handy this week when I instituted a self imposed news blackout. I use honey in an ancient Sicilian eggplant dish of caponata with vinegar as a contrast.
I never knew the History of Chinese Food in America and you did a great job explaining the way the Chinese people migrated to America and then started to shift from mining to opening up Chinese r...
https://gastropod.com/the-united-states-of-chinese-food/#comment-3431
A few years ago I went to an event on our local Native foods: http://www.burkemuseum.org/blog/salish-bounty-traditional-native-foods-puget-sound
https://gastropod.com/what-is-native-american-cuisine/#comment-3409
This episode reminded me of the International Potato Center in Peru (CIP - http://cipotato.org/ ) and their Genebank. I really enjoyed it. Thank!
https://gastropod.com/what-is-native-american-cuisine/#comment-3366
In reply to Naomi. We do, but only when we have help to prepare them! It's just the two of us doing everything at...
https://gastropod.com/what-is-native-american-cuisine/#comment-3360
Hi, Do you also post podcast transcripts (text)? Thanks in advance.
https://gastropod.com/what-is-native-american-cuisine/#comment-3358
As I was listening to this I was thinking about the reference in Michael Pollan's book, "in defense of food" where he discusses a study done in the 80's of 10 Aboriginal men with diabetes living ...
https://gastropod.com/what-is-native-american-cuisine/#comment-3318
I really enjoyed this episode of Gastropod, and love oysters - they offer a lot of nutrients in a small package. I was slightly confused by the assertion that oysters can only be bad if they smel...
https://gastropod.com/oysters-history-and-science-on-the-half-shell/#comment-3276
In reply to Private. You're right, which is why the oysters we eat come from clean water and oyster...
https://gastropod.com/oysters-history-and-science-on-the-half-shell/#comment-3257