Call off the search for the new kale: we've found it, and it's called kelp! In this episode of Gastropod, we explore the science behind the new wave of seaweed farms springing up off the New England coast, and discover seaweed's starring role in the peopling of the Americas.
The story of seaweed will take us from a medicine hut in southern Chile to a high-tech seaweed nursery in Stamford, Connecticut, and from biofuels to beer, as we discover the surprising history and bright future of marine vegetables. Along the way, we uncover the role kelp can play in supporting U.S. fishermen, cleaning up coastal waters, and even helping make salmon farms more sustainable.
Unless you’ve been living under a rock for the past couple of years, you’ve probably heard about the human microbiome.
Research into the composition, function, and importance of the galaxy of bacteria, fungi, and viruses that, when we’re healthy, live in symbiotic balance in and on us has become one of the fastest moving and most intriguing fields of scientific study. But it turns out that plants have a microbiome too—and it’s just as important and exciting as ours.
In this episode of Gastropod, we look at the brand new science that experts think will lead to a “Microbe Revolution” in agriculture, as well as the history of both probiotics for soils and agricultural revolutions. And we do it all in the context of the crop that Bill Gates has called “the world’s most interesting vegetable”: the cassava.
In this latest episode of Gastropod, chef and author Dan Barber takes listeners on a journey around the world in search of great flavor and the ecosystems that support it, from Spain to the deep South.
You’ll hear how a carefully tended landscape of cork trees makes for delicious ham, and about a squash so cutting edge it doesn’t yet have a name, in this deep dive into the intertwined history and science of soil, cuisine, and flavor.
It’s hard to imagine now, but there was a time before refrigerators, before long-distance trucks and ships. Most people had to survive on food from their immediate surroundings, no matter how poor the soil or challenging the terrain. They couldn’t import apples from New Zealand and potatoes from Peru, or rely on chemical fertilizer to boost their yields.
From within these constraints, communities around the world developed a way of eating that Dan Barber calls “ecosystem cuisines.” Barber, the James Beard-award-winning chef of Blue Hill restaurant and author of the new book The Third Plate, spoke to Gastropod about his conviction that this historically-inspired style of cuisine can be reinvented, with the help of plant-breeders, his fellow chefs, and the latest in flavor science, in order to create a truly sustainable way to eat for the twenty-first century.
Chances are, you've spent more time thinking about the specs on your smartphone than about the gadgets that you use to put food in your mouth.
But the shape and material properties of forks, spoons, and knives turn out to matter—a lot. Changes in the design of cutlery have not only affected how and what we eat, but also what our food tastes like. There's even evidence that the adoption of the table knife transformed the shape of European faces.