Here are just a few of the nice things that people have said about Gastropod. Thank you!
A truly fresh and fun podcast about all things food.
Buzzsprout names Gastropod one of the best science podcasts of 2017.
Cynthia Graber and Nicola Twilley on Cooking Up the Food Podcast Gastropod
In this Open Notebook interview we reveal how the sausage really gets made.
With a mix of long, in-depth pieces and bite-sized food facts, this scrumptious show will make you feel like one smart cookie at the dinner table.
Popular Science names us one of “The best science podcasts to make you smarter.”
This biweekly banquet always leaves us hungry for more.
We are thrilled to have been selected as Boston’s Best Podcast of 2016 by The Improper Bostonian.
Gastropod features excellent visual curation, superb writing in the form of episode notes and a fine podcast (it’s a good length).
UC Food Observer’s Rose Hayden-Smith tells new Gastropod listeners to “be prepared for an exquisite and tasteful experience,” advising them to “come hungry…you’ll want to savor every bite!”
Often needlessly self-deprecating and always charming, the humble and curious hosts totally make the show.
We’re Tasting Table’s pick as one of the best podcasts to listen to as you hunker down with a boozy hot chocolate.
Geek out with Cynthia Graber and Nicola Twilley as they explore the fun, science-y wonders of food with engaging spirit.
Bravo TV names us one of their “5 Fun Food Podcasts Worth Binging on.”
How do they do it? Graber and Twilley took us under the hood of Gastropod…
Margaux Phares interviews us about how this particular artisanal sausage gets made for Storybench.
Gastropod’s high production values sometimes come from surprisingly DIY places. “Often when we record, Cynthia is under her duvet, I’m in my closet,” says Twilley.
Grist reveals our darkest secrets while including us in its prestigious Grist 50 list of “The 50 People You’ll Be Talking About in 2016.”
A bewitching show about food, science, and history from veteran journalists Cynthia Graber and Nicola Twilley.
Xconomy’s Wade Roush included us in his list of the best podcasts of 2015.
I love “Gastropod” because it makes me question why I eat what I eat — and how I cook it.
Writing for Mother Nature Network, Starre Vartan includes us on her list of the best podcasts of 2015 (that aren’t Serial).
Gastropod is a fabulous look at the history and science of food. It’s delicious and nutritious. Do not listen while hungry. But definitely listen.
SciCurious, a.k.a. Bethany Brookshire, included Gastropod in her 2015 list of recommended podcasts.
The forward-thinking, science-minded podcast about food and the culture surrounding it.
The A.V. Club’s Ben Cannon enjoyed the “vast and astounding implications” of our “Crunch, Crackle, and Pop” episode.
In many ways, it’s kind of like a great cocktail—substantial, nuanced, and not over too fast.
WNYC’s James Ramsay compared us to a tasty beverage in his weekly HodgePod newsletter, July 10, 2015.
Sate your craving for the latest culinary science and trends.
We are a Wired magazine Staff Pick in their “Guide to the Ever-Expanding World of Podcasts,” July issue, 2015
Twilley and Graber love to get into some nitty-gritty science details, but always keep the mood light and fun.
Writing for Tech Times, Andrea Alfana lists Gastropod as one of “Five Great Science Podcasts You Should Be Listening To Now.”
If you’re a bit of a science and history geek as well as a food fan, this podcast is a must-listen.
We’re the UK’s Food & Drinks Guide’s top pick in food-related podcasts, June 10, 2015.
TED Ideas Editor Helen Walters flatters us on the TED staff list of favorite podcasts, May 22, 2015.
Their lively, easy-going banter brings a world of culinary curiosities to life. […] Since Nicola hails from the U.K. and Cynthia is from the U.S., between them, you’ll hear perspectives from both sides of the pond.
Lisa Howard’s “5 Must-Listen Culinary Podcasts” for Paste Magazine, May 1, 2015
The general theme of the podcast is something that fascinates me and the hosts do a top-notch job presenting the information and telling the stories.
Daniel Murphy writing on the Awkward Botany blog, December 24, 2014
The podcasters delve into archeological digs, visit labs, and talk to experts to report stories that often elude daily media. They also manage to mix knowledge with conviviality.
Peggy Hernandez reviewing us for the The Boston Globe, December 23, 2014
This is new, but with its focus on reporting and sharp writing, it’s quickly become one of two food-related podcasts I always listen to.
Writing for Nieman Storyboard, Gabe Bullard recommends Gastropod as a worthy substitute for listeners left bereft by the end of Serial’s first season.
Have a listen, you won’t regret it!
Kevin Bonham writing for Scientific American‘s Food Matters blog, December 6, 2014
Think playful music, witty banter and engaging narratives that communicate topics of science and history in all of their mind-blowing complexity. Basically, it’s like Radiolab for food.
Ariel Laurel Wilson, Edible Manhattan, November 13, 2014
It has an endearingly homemade feel with nerdy banter between the hosts…the content is fascinating.
We made Aoife McElwain’s list of favorite food podcasts in the Irish Times.
This show is changing how I think about my food.
Science writer Aatish Bhatia via Twitter, October 16, 2014
Gastropod is fascinating and charming, and also different.
Maryn McKenna, A New Podcast Delves Into the History and Science of Food, National Geographic’s The Plate, October 10, 2014
If you need some food-related fun facts to roll out at your next dinner party, look no further than the new Gastropod podcast.
Rebecca Greenfield, The Surprisingly Interesting History of the Fork, Fast Company’s Recommender, September 16, 2014
I’m drawn to food because of the way it bridges human culture and the natural environment. There’s a new podcast that talks about food in just that way.
A Podcast for Those Who Like Food for Their Brain, Grist, Nathanael Johnson, September 16, 2014
Debut of @Gastropodcast by @cagraber & @nicolatwilley is outstanding. Every minute taught me something new.
Science writer Ferris Jabr via Twitter, September 17, 2014