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Climate Change
Agriculture
Food Security
Rice
Klamath River
Shrimp
Dentistry
Corn
Vanilla
David Fairchild
Interstitium
Salmon
Bagels
French Fries
Pizza
Yogurt
Avocado
Food Culture
Sustainability
Yurok Tribe

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... more

PublishesTwice monthlyEpisodes296Founded12 years ago
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FoodArtsScience

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Latest Episodes

For tens of thousands of years, North America was bison country. Millions of these giant, shaggy animals—also known as buffalo—roamed from the far north to the Gulf and from the east coast to the west. They defined the land and its people: the animal... more

Cow milk is out, and plant milk reigns supreme. At least, that's how it feels in the supermarket these days, where the refrigerated section is full of "milk" made from oats, almonds, peanuts, coconuts, soy, macadamia nuts, pistachios, and even peas, ... more

Perhaps no other plant is as entwined with pain and pleasure as the chile pepper. But why does it burn—and why on earth do we crave that uncomfortable sensation? How did capsaicin's fungus-fighting, digestion-enhancing, and adrenaline-triggering powe... more

If leafy greens and a little vinaigrette is salad, and chicken with mayo is salad, and vegetables in Jello-O are ALSO salad… What exactly is salad?! That's the big question we're tackling this episode—and it takes us down some unexpected rabbit holes... more

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Recent Guests

Julian McClements
Professor of Food Science
University of Massachusetts Amherst
Episode: Plant Milk Proliferation: Oat, Soy, Almond, and More, But Which Is Best?
Wendy Fu
Historian and author of The Other Milk
The Other Milk / academic historians
Episode: Plant Milk Proliferation: Oat, Soy, Almond, and More, But Which Is Best?
Becky Ramsey
Registered dietitian and Johns Hopkins Center for a Livable Future professional
Johns Hopkins Center for a Livable Future
Episode: Plant Milk Proliferation: Oat, Soy, Almond, and More, But Which Is Best?
Mike Messersmith
CEO of Lasso Food Labs; former president of Oatly North America
Lasso Food Labs / Oatly
Episode: Plant Milk Proliferation: Oat, Soy, Almond, and More, But Which Is Best?
Brent Kim
Public health scientist
Johns Hopkins Center for a Livable Future
Episode: Plant Milk Proliferation: Oat, Soy, Almond, and More, But Which Is Best?
Maricel Precias
Chef and culinary historian, author of Peppers of the Americas
Self/Author
Episode: So Hot Right Now: Why We Love the Chile Pepper
Denise Kuhn
Chili pepper researcher
New Mexico State University, Chili Pepper Institute
Episode: So Hot Right Now: Why We Love the Chile Pepper
Pam Dalton
Scientist studying capsaicin
Monell Center, Philadelphia
Episode: So Hot Right Now: Why We Love the Chile Pepper
Edward Wang
Head of Asian Studies Program
Rowan University
Episode: So Hot Right Now: Why We Love the Chile Pepper

Hosts

Cynthia Graber
Host of Gastropod and co-host with a focus on historical and scientific context around food topics.
Nicola Twilley
Co-host and co-creator, known for interdisciplinary exploration of food history, science, and culture.

Reviews

4.7 out of 5 stars from 6.7k ratings
  • You can boil lettuce.

    It’s called lettuce soup! And it’s delicious.

    Apple Podcasts
    5
    aubgrowsfood
    United States2 months ago
  • Problematic

    Enjoyed this podcast until they casually shared a joke from a comedian about buying property in the Golan Heights. Yikes.

    Apple Podcasts
    1
    OrdinaryBlues
    Canada2 months ago
  • Disappointed

    I used to love listening to this podcast until they started inserting their politics. Maybe you could do an episode on what foods to eat to cure TDS!

    Apple Podcasts
    1
    Kcaeleanor
    United States3 months ago
  • Best podcast ever!

    I’ve listened to every episode in the backlog, and finally get to listen to them as they come out!!! This podcast has kept me company on long car trips and commutes for years. I know I eat healthier because of it, and I know so much more about the world, now!

    Thank you so much for making fantastic episode after fantastic episode!

    Apple Podcasts
    5
    TechyTrickster
    United States4 months ago
  • Well-researched and written

    I really enjoy Gastropod’s thoughtful blend of history, science, and social issues (such as including class, race, and colonialism in their discussions); I always learn a lot. I also appreciate how professional and polished each episode is. Many podcast hosts are unfortunately rather careless in their work. I wish others would take a cue from Gastropod.

    Apple Podcasts
    5
    LadyGrady
    United States4 months ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Listeners praise wide-ranging topics and accessibility of complex ideas.
A few comments note audio style or ad pacing as irritants.
Guests bring depth; production is polished and professional.
Some listeners critique political insertions or accents; content quality remains strong.
High-quality research and engaging storytelling across topics.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Spotify
#27
United States/Arts
Apple Podcasts
#10
United States/Arts/Food
Apple Podcasts
#48
United States/Arts
Apple Podcasts
#4
Canada/Arts/Food
Apple Podcasts
#16
United Kingdom/Arts/Food
Apple Podcasts
#54
Canada/Arts

Talking Points

Recent interactions between the hosts and their guests.

Where There's Smoke, There's...Whiskey, Fish, and Barbecue!
Q: What is barbecue, exactly, and where did it come from?
Barbecue originated from a fusion of indigenous, European, and African culinary practices rather than a single origin. Virginia and broader American barbecue developed through enslaved Indigenous peoples and African Americans, with regional adaptations over time becoming a central cultural and social practice.
Feel the Beet: The Most Fascinating Woman You've Never Heard Of
Q: What sparked the push to develop beet sugar in Europe?
A mid-1700s scientist purified sucrose from beets, launching a competition to establish a domestic sugar source, which accelerated breeding for higher sugar content and eventually made beets a major economic crop in Europe.
Feel the Beet: The Most Fascinating Woman You've Never Heard Of
Q: How did beets transition from a foliage crop to a major root crop used for sugar?
The episode explains that ancient sea beet leaves were valued, but over centuries breeders selected for larger, fleshier roots and higher sucrose content, with a turning point in the late 1500s and onward that set the stage for modern beet sugar.
Sushi's Extraordinary Evolution: From Pickle to Primetime
Q: Why did sushi become a cultural phenomenon in the United States in the 1980s?
A combination of global economic growth, increased interest in Japanese culture due to media and entertainment like Shogun, celebrities embracing sushi, and a rising disposable income that allowed dining out and trying new foods.
Sushi's Extraordinary Evolution: From Pickle to Primetime
Q: But how did sushi evolve from a year-long fermentation to something made with vinegar-seasoned rice?
It evolved through successive transformations in Japan, especially in Edo, where vinegar was added to rice and quicker, more convenient forms like nigiri were developed, making sushi faster to prepare and eat.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
Gender Skew
Location
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Frequently Asked Questions About Gastropod

What is Gastropod about and what kind of topics does it cover?

Listeners consistently encounter a thoughtful blend of food history, science, and cultural analysis, with episodes ranging from the gendered origins of salad and the science of smoke to the social politics of dietary guidelines and iconic foods like bacon, lobster, and avocado. The show tends to ground conversations in historical context, interviews with scholars and practitioners, and accessible experiments or demonstrations, making complex topics approachable for a curious, educated audience. A notable strength is the range of guests—from culinary historians and nutrition scientists to farmers and industry insiders—paired with a steady, narrative-driven style that keeps history and science engaging for listeners who enjoy deep dives into ... more

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Which podcasts are similar to Gastropod?

These podcasts share a similar audience with Gastropod:

1. The Sporkful
2. Christopher Kimball’s Milk Street Radio
3. The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
4. Radiolab
5. 99% Invisible

How many episodes of Gastropod are there?

Gastropod launched 12 years ago and published 296 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

How do I contact Gastropod?

Our systems regularly scour the web to find email addresses and social media links for this podcast. We scanned the web and collated all of the contact information that we could find in our podcast database. But in the unlikely event that you can't find what you're looking for, our concierge service lets you request our research team to source better contacts for you.

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What guests have appeared on Gastropod?

Recent guests on Gastropod include:

1. Julian McClements
2. Wendy Fu
3. Becky Ramsey
4. Mike Messersmith
5. Brent Kim
6. Maricel Precias
7. Denise Kuhn
8. Pam Dalton

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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