Rephonic
Artwork for Gastropod
Climate Change
Agriculture
Food Security
Rice
Klamath River
Shrimp
Dentistry
Corn
Vanilla
David Fairchild
Interstitium
Salmon
Bagels
French Fries
Pizza
Yogurt
Avocado
Food Culture
Yurok Tribe
Jewish Cuisine

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 monthlyEpisodes289Founded12 years ago
Number of ListenersCategories
ArtsScienceFood

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Artwork for Gastropod

Latest Episodes

In millions of homes, humans aren’t the only creatures sitting down to dinner. So what's on the menu for pets—and what impact does it have on their health, as well as the environment? This episode, we go back thousands of years to figure out what our... more

For those who like its earthy flavor, the humble beet can do a lot for a salad or a soup. But could it help end slavery? In the 1800s, one woman believed it could—and she wasn't just any old woman. This episode, meet Lydia Maria Child, who wrote the ... more

White or whole wheat: while today the question is most frequently asked at the sandwich counter, the debate over the correct answer goes back literally thousands of years. This episode, we dive into the world's longest-running, highest-stakes food fi... more

ICYMI, our old friend the food pyramid has been flipped on its head. The Trump administration recently issued new dietary guidelines that it says will "revolutionize our nation's food culture." It's a bold claim—but since when has the government been... more

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Recent Guests

Emily Anthes
Science reporter, The New York Times, Pet Theory columnist
The New York Times
Episode: A Dog's Dinner: What Should We Really Be Feeding Our Pets?
Michael Corrin
Columnist and writer
The Washington Post
Episode: A Dog's Dinner: What Should We Really Be Feeding Our Pets?
Rachel Kelly
Researcher on pet food history
University/academic journalist (as cited in episode)
Episode: A Dog's Dinner: What Should We Really Be Feeding Our Pets?
Aaron Bobrow-Strain
Professor of politics, Whitman College, author of White Bread, A Social History of the Store-bought Loaf
Whitman College
Episode: White vs. Wheat: The Food Fight of the Centuries
Steve Jones
Wheat breeder, head of the Bread Lab, Washington State University
Bread Lab, Washington State University
Episode: White vs. Wheat: The Food Fight of the Centuries
Beatrice Trum Hunter
Food writer and advocate (referenced in 1960s anti-processed foods discourse)
Episode: White vs. Wheat: The Food Fight of the Centuries
Jeff Yankelo
Baker at King Arthur, featured for whole-wheat croissant and lab work
King Arthur
Episode: White vs. Wheat: The Food Fight of the Centuries
Kevin Klatt
Nutrition scientist
University of Toronto
Episode: Protein, Pyramids, and Politics: The Forgotten Stories and Controversial Science Behind Government Dietary Advice
Hannah LeBlanc
Historian of nutrition science
Independent historian / research
Episode: Protein, Pyramids, and Politics: The Forgotten Stories and Controversial Science Behind Government Dietary Advice

Hosts

Cynthia Graber
Co-host delivering historical and scientific storytelling around food, with a focus on rigorous context and engaging narration.
Nicola Twilley
Co-host known for exploring food culture through history and science with a clear, curious inquiry style.

Reviews

4.7 out of 5 stars from 6.6k ratings
  • Eating noises

    I just discovered this show and in general really like it. Was very interested in the seed oil episode except that when it got to the tasting I had to switch it off. I don’t need or want to hear the presenters’ eating noises. It’s unbearable. It gives me such an ick I just dive for the off-switch. Please. Just don’t.

    Apple Podcasts
    3
    Ray de Oprow
    United Kingdoma month ago
  • Brindled Congo

    I gave this show 5 stars because it delivers great content on the cultural background and science of food., which is of great interest to me as an avid cook, I’ve learned so much. I could do without the political commentary and interjections.

    Apple Podcasts
    5
    brindled congo
    United States3 months ago
  • Brilliant podcast

    I adore this show. I have learned so many things that I would have sworn were boring—but this show makes it fascinating! Well researched and delivered with exceptional skill.

    Apple Podcasts
    5
    MichelleLovesFigs
    United States3 months ago
  • Unexpectedly Problematic

    Endlessly interesting subject. More interesting sponsors including Trump ally Larry Ellison’s Oracle. And why someone would ham up their British Empire ancestry and mention it every 5 minutes is beyond me. These marxist elitists need a mirror when writing their scripts.

    Apple Podcasts
    4
    M.Y. Ready
    Canada3 months ago
  • I recently started listening to this podcast and find it to be very interesting and well produced. Even the commercials are well done. I've learned a number of interesting things. I had no idea why it's called Taco Bell or the origin of the word bunghole. Thanks for an excellent podcast.

    Podcast Addict
    5
    Jim Nasium
    4 months ago

Listeners Say

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

Fans highlight engaging storytelling and high production quality across diverse topics.
Some critics mention political commentary; others appreciate the depth and guests.
Listeners praise the show's well-researched mix of history, science, and culture around food.

Chart Rankings

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

Apple Podcasts
#9
United States/Arts/Food
Apple Podcasts
#57
United States/Arts
Apple Podcasts
#5
Canada/Arts/Food
Apple Podcasts
#23
United Kingdom/Arts/Food
Apple Podcasts
#50
Canada/Arts
Apple Podcasts
#182
United Kingdom/Arts

Talking Points

Recent interactions between the hosts and their guests.

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.
SNAP To It! Why Food Stamps Matter To All of Us—And Why They're Under Threat
Q: Is there evidence that restricting what can be bought with SNAP improves health outcomes?
There is little to no robust evidence that restricting SNAP purchases leads to healthier overall choices; people tend to spend benefits on what they need, and incentives for buying healthier options, such as matching programs at farmers' markets, have shown more promise.
SNAP To It! Why Food Stamps Matter To All of Us—And Why They're Under Threat
Q: What are the arguments for and against tying SNAP to the Farm Bill?
Tying SNAP to the Farm Bill helps preserve broad political support among agricultural states and retailers, ensuring ongoing nutrition assistance, but critics argue it creates a false dichotomy between welfare and farming policy and makes meaningful reform difficult; separating SNAP could threaten funding and political backing from rural stakeholders.
SNAP To It! Why Food Stamps Matter To All of Us—And Why They're Under Threat
Q: Why do you think SNAP hasn't solved hunger completely, even though it reduces food insecurity?
Because SNAP provides an income supplement specifically for food, but hunger is influenced by a broader set of factors including health, access to healthcare, housing stability, education, and regional disparities, so money for food alone can't fix all underlying causes.

Audience Metrics

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

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Frequently Asked Questions About Gastropod

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

A historically rich exploration of food, science, and culture, with episodes spanning bread's white-versus-whole-wheat collision, government dietary guidance, sushi's global rise, SNAP policy, and what counts as a pancake. The show threads together industrial innovation, nutrition science, culinary history, and policy debates, often featuring expert guests, archival research, and fieldwork that reveal how food shapes society, identity, and everyday choices. Noteworthy is the breadth of topics—from kitchen accessibility to global culinary phenomena—delivered by two hosts who anchor each episode in clear storytelling, rigorous context, and a playful, inquisitive tone. Listeners who enjoy well-sourced history, science, and culture around what ... 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. Good Food
4. Special Sauce with Ed Levine
5. Radiolab

How many episodes of Gastropod are there?

Gastropod launched 12 years ago and published 289 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?

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What guests have appeared on Gastropod?

Recent guests on Gastropod include:

1. Emily Anthes
2. Michael Corrin
3. Rachel Kelly
4. Aaron Bobrow-Strain
5. Steve Jones
6. Beatrice Trum Hunter
7. Jeff Yankelo
8. Kevin Klatt

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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