What You're Eating

FoodPrint.org
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What You're Eating

Whether it’s a salad, a hamburger or your morning egg sandwich, the way your meal gets made has an impact. What You’re Eating is here to help you understand how your food gets to your plate, and see the full impact of the food we eat on animals, planet and people. Host Jerusha Klemperer is the Director of FoodPrint.org, a website that uncovers the problems with the industrial food system, and offers examples of more sustainable practices, as well as practical advice for how you can help support a better system, through the food that you buy and the system changes you push for. From practical conversations with farmers about the true cost of raising chickens to tips from chefs about how to reduce kitchen waste to discussions with policy experts on the barriers to sustainability, FoodPrint’s new podcast covers everything from the why to the how.

  1. -2 J

    You’re Probably a Vegan in Waiting

    In this episode we talk with philosophy professor Matthew Halteman about his new book, Hungry Beautiful Animals: The Joyful Case for Going Vegan.

    56 min

  2. 4 MARS · BONUS

    Buzzkill Epsiode 1: Save Which Bees?

    A special episode from the Food & Environment Reporting Network (FERN) podcast Buzzkill, presented by REAP/SOW

    31 min

  3. 25 FÉVR.

    Black Land Loss

    In this episode we talk with Brea Baker her about her book, "Rooted: The American Legacy of Land Theft and the Modern Movement for Black Land Ownership," in which she clearly maps out the United States’ progression from slavery to Emancipation and Black land acquisition — followed almost immediately by a pattern of violent land theft and devastating loss.

    34 min

  4. 11 FÉVR.

    What We Feed Our Pets

    Caring and concerned pet owners can now choose between a dizzying array of pet food options, ranging from the familiar kibble and cans to monthly deliveries of human-grade prepared food and even home-cooked meals made from fresh ingredients. But is there any difference between any of these foods? Are the expensive ones worth it? And if you’re one of those people who thinks about your own food quite a bit, but hasn’t really thought about your pet’s food that much, should you bother trying to change?

    1 h 6 min

  5. 28 JANV.

    Refrigeration: From Farm to Table

    In this episode we talk about the "cold chain" with Nicola Twilley, host of the Gastropod podcast and author of the book "Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves."

    52 min

  6. 14/05/2024

    Cruel & Unusual: Veal, Foie Gras, Octopus

    In this episode, we look at three controversial foods — veal, foie gras and octopus — and the campaigns launched by animal rights activists to stop their production and consumption. These foods and the animals they come from have a lot to teach us about the ethics of animal agriculture — and possibly about ourselves.

    59 min

  7. 30/04/2024

    Vanilla and Chocolate: Foundational Flavors

    Vanilla and Chocolate — the two most beloved flavors in the world — have been linked since the beginning. But both have complicated stories: long and hidden supply chains, an extraction of wealth from communities in the Global South, and all of the environmental and social problems that come from a system that leaves smallholder farmers in poverty. How can we reconcile our love of these essential flavors with their often problematic production? Can we hold large companies accountable? And is it possible to produce vanilla and chocolate in a different and better way?

    52 min

  8. 16/04/2024

    The All-American Hot Dog

    In this episode, we speak to writer and comedian Jamie Loftus, author of Raw Dog: The Naked Truth About Hot Dogs, about her cross-country road trip in search of the all-American hot dog.

    44 min
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À propos

Whether it’s a salad, a hamburger or your morning egg sandwich, the way your meal gets made has an impact. What You’re Eating is here to help you understand how your food gets to your plate, and see the full impact of the food we eat on animals, planet and people. Host Jerusha Klemperer is the Director of FoodPrint.org, a website that uncovers the problems with the industrial food system, and offers examples of more sustainable practices, as well as practical advice for how you can help support a better system, through the food that you buy and the system changes you push for. From practical conversations with farmers about the true cost of raising chickens to tips from chefs about how to reduce kitchen waste to discussions with policy experts on the barriers to sustainability, FoodPrint’s new podcast covers everything from the why to the how.

Informations

  • Création
    FoodPrint.org
  • Années d’activité
    2022 - 2025
  • Épisodes
    30
  • Classification
    Tous publics
  • Copyright
    © 2022 GRACE Communications Foundation
  • Site web de l’émission
    What You're Eating

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