This is a transcript of the Gastropod episode, Say Cheese!, first released on March 23, 2015. It is provided as a courtesy and may contain errors.
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TRANSCRIPT The Most Dangerous Fruit in America
This is a transcript of the Gastropod episode, The Most Dangerous Fruit in America, first released on August 3, 2020. It is provided as a courtesy and may contain errors.
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The Most Dangerous Fruit in America
It's the epitome of summertime: there’s nothing like a cold, juicy slice of red watermelon on a swelteringly hot day. But, once upon a time, watermelons were neither red nor sweet—the wild watermelon has white flesh and a bitter taste. This episode, we scour Egyptian tombs, decaying DNA, and ancient literature in search of watermelon's origins. The quest for tasty watermelon continues into modern times, with the rediscovery of a lost (and legendarily sweet) varietal in South Carolina—and the Nigerian musical secret that might help you pick a ripe one. But the fruit's history has often been the opposite of sweet: watermelons have featured in some of the most ubiquitous anti-Black imagery in U.S. history. So how did the watermelon become the most dangerous—and racist—fruit in America?
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TRANSCRIPT Potatoes in Space!
This is a transcript of the Gastropod episode, Potatoes in Space, first released on April 23, 2019. It is provided as a courtesy and may contain errors.
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TRANSCRIPT Move Over Gin, We’ve Got Tonic Fever
This is a transcript of the Gastropod episode, Move Over Gin, We’ve Got Tonic Fever, first released on February 11, 2020. It is provided as a courtesy and may contain errors.
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TRANSCRIPT To Fight Climate Change, Bank on Soil
This is a transcript of the Gastropod episode, To Fight Climate Change, Bank on Soil, first released on February 25. It is provided as a courtesy and may contain errors.
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A Tale to Warm the Cockles of Your Heart
You might have heard of Molly Malone, selling cockles from a wheelbarrow in Dublin, or of Mary, Mary, Quite Contrary, with her cockle shells and pretty maids all in a row—but the chances are most Gastropod listeners have never actually tasted a cockle. And, apparently, you're missing out! For the Native American tribes in the Puget Sound, where cockles used to be abundant, they're a treasured treat: meatier, sweeter, and richer-tasting than other shellfish. But they're also disappearing, and no one knows why—or how to save them. This episode, we join the team of intrepid marine biologists and tribal leaders on a mission to restore the cockle, on a journey that involves cockle viagra, a cockle vampire, and some carefully choreographed simultaneous spawning. Listen in now for a story of shellfish science and cultural history that will warm the cockles of your heart—and perhaps inspire the revival of other indigenous foods.
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TRANSCRIPT Are Insect Guts the Secret to the Most Delicious Kimchi?
This is a transcript of the Gastropod episode, Are Insect Guts the Secret to the Most Delicious Kimchi?, first released on December 3. It is provided as a courtesy and may contain errors.
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TRANSCRIPT What’s CRISPR Doing in Our Food?
This is a transcript of the Gastropod episode, What’s CRISPR Doing in Our Food?, first released on October 7. It is provided as a courtesy and may contain errors.
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What’s CRISPR Doing in our Food?
You've probably heard the hype: CRISPR will revolutionize biotech, cure disease, resurrect extinct species, and even create new-and-(not-so)-improved humans. But what is CRISPR—and what's it doing in our food? The first generation of genetically modified crops, or GMOs, were labelled "Frankenfoods" by critics and are banned in the European Union. Can CRISPR succeed where fish-tomatoes failed? And what's yoghurt got to do with it? Listen in this episode for the CRISPR story you haven't heard—and for a taste of our CRISPRized future.
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