Gastropod
Cynthia Graber and Nicola Twilley
Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world through food. Find us online at gastropod.com, follow us on Twitter @gastropodcast, and like us on Facebook at facebook.com/gastropodcast.
Episodes
Mentioned books
15 snips
Mar 24, 2026 • 45min
Sushi's Extraordinary Evolution: From Pickle to Primetime
Eric Rath, historian and author of Oishi: The History of Sushi, traces sushi from fermented fish pickles to modern forms. Trevor Corson, food writer and author of The Story of Sushi, explains rice, technique, and etiquette. They cover fermentation’s cheesy flavors, Edo street-food inventions like nigiri and rolls, 20th-century shocks that spread sushi, and how innovation keeps it evolving.
20 snips
Mar 10, 2026 • 47min
SNAP To It! Why Food Stamps Matter To All of Us—And Why They're Under Threat
Christopher Bosso, professor of public policy and author of Why SNAP Works, gives a concise history and policy primer on SNAP. He traces its Depression-era origins, explains EBT and stigma reduction, and examines debates over benefit levels, work rules, food restrictions, and SNAP’s place in the Farm Bill. The conversation explores how SNAP affects poverty, diets, employers, and policy choices.
Feb 24, 2026 • 45min
When is a Pancake Not a Pancake?
Casey Highsmith, food writer and historian exploring cake histories, and Ken Albala, culinary historian and professor, dive into what counts as a pancake. They compare batter versus dough, global flatbreads like dosa and injera, leavening and texture differences, Pancake Day traditions, and the fraught history behind a famous syrup brand.
38 snips
Feb 10, 2026 • 51min
OXO, Cuisinart, and Julia Child: The Secret (Accessible) History Behind Your Kitchen
Laura Puaka, historian and professor who studies disability and design, traces how postwar rehab, domestic science, and activists reshaped kitchens. The conversation covers accessible inventions like OXO and redesigned Cuisinarts, talking recipes for blind cooks, and how tools from Instant Pots to Universal Kitchen ideas broadened who can cook.
28 snips
Jan 27, 2026 • 47min
Ripe for Global Domination: The Story of the Avocado
A romp through the avocado’s journey from ancient Mesoamerican groves to global obsession. Tales include the accidental rise of the Hass variety, California’s commercial boom, and ripening-room tech that fixed the ripeness problem. The story also dives into Michoacán’s avocado goldrush, deforestation and cartel impacts, and where the fruit might spread next as a trendy ‘butter fruit.’
39 snips
Jan 13, 2026 • 50min
Canned Tomatoes and the Myth of the San Marzano
Canned tomatoes shine as winter heroes, bringing flavor year-round. Discover how turtle poop led to a groundbreaking tomato trait and the evolution of canning in America, driven by the Civil War. The hosts dive into the rise of branded canned products and the Italian heritage intertwined with California's canning industry. Learn how tomato mechanics impact flavor, and find out whether San Marzanos live up to the hype. Plus, get tips on selecting the best canned tomatoes for your pantry!
34 snips
Dec 16, 2025 • 43min
Is Your Cinnamon Fake? Where Does Kefir Come From? Plus: Why Is Citric Acid In Everything? Ask Gastropod!
Is your cinnamon really authentic? Discover why most on grocery shelves isn't! Dive into the fascinating origins of kefir, tangled in a story of ancient mummies and royal intrigue. Plus, learn about the ubiquitous citric acid—what it is, why it’s everywhere, and its surprising history tied to life-saving technologies. This festive exploration answers listener curiosities with delightful food science revelations!
28 snips
Dec 2, 2025 • 51min
Forget Plain Vanilla: You'll Never See The World's Favorite Flavor the Same Way Again
Eric Jennings, historian and author of "Vanilla: The History of an Extraordinary Bean", joins to unravel the fascinating story of vanilla, an expensive spice with a misunderstood reputation. Discover how this lofty flavor became synonymous with dullness, thanks to its transition from elite gift to mass-market product. Learn about the intricate pollination process and the historic ties of vanilla to ancient Mesoamerican cultures, plus the underrated varieties that deserve a spotlight. Get ready for a new appreciation of the world's favorite flavor!
26 snips
Nov 18, 2025 • 51min
From Fountain of Youth to Fruit on the Bottom: How Yoghurt Finally Made it Big in America
Veronica Sinat, a researcher focusing on fermented foods, shares captivating stories of 'ant yogurt' and the microbes that contribute to its fermentation. Matthew Wolfmeyer delves into early American skepticism toward yogurt, revealing marketing strategies that eventually won over consumers. Luba Vekonsky discusses Elie Metchnikoff’s fascinating theory linking yogurt to longevity, sparking health fads. The trio uncovers how yogurt's journey reflects cultural shifts, transforming from a lesser-known food to a beloved staple across the U.S.
34 snips
Nov 4, 2025 • 48min
Yes, You Really Can Make Food From Thin Air—And We Tried It
Kathleen Alexander, Co-founder and CEO of Savor, dives deep into the innovative world of food made directly from the air. She talks about her company’s MLCT 'air' fats, derived from carbon and water, creating a butter-like spread that tantalizes taste buds. The discussion takes a fascinating turn as they explore the history of synthetic food, NASA's approaches to feeding astronauts, and the environmental benefits of air-derived foods. Listeners discover how this futuristic science can complement traditional agriculture while addressing our planet's challenges.
