About this podcast
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.
Episodes
The newest 20 of 37 episodes
- Pesticides: Profits vs. People · 60 min · Episode 34Who is harmed by pesticides? A child eating a big, red, conventionally grown Driscoll’s strawberry. Or a bowl of Cheerios. Or does the chain of harm go back further? To a…
- Our Love of Sugary Drinks · 1 h 14 min · Episode 33Over a hundred years ago, we started drinking soda. Today, soda is part of a larger category called sugar sweetened beverages, that includes energy drinks, Dunkin’ frozen matcha…
- The Lie of the Little Red Barn · 1 h 4 min · Episode 32In this episode we talk about bearing witness to the way animals are raised for us to eat. And about the laws that have been passed in states around the country to keep us from…
- What’s the Deal With MAHA? · 1 h 1 min · Episode 31On this episode we are joined by Helena Bottemiller Evich and Theodore Ross, the co-hosts of the podcast “Forked.” Every two weeks, they discuss “the politics and policy that are…
- Eat More Beans · 55 min · Episode 30If we all ate less meat and more beans, it would be a terrific win for the environment. And that’s not the only thing to love about them! They are very good for you. And…
- Lives on the Line · 37 min · Episode 29In this episode we speak with Alice Driver, author of the 2024 book "The Life and Death of the American Worker: The Immigrants Taking on America’s Largest Meatpacking Company.”
- Going Nuts for Pistachios · 1 h 11 min · Episode 28Suddenly, it feels like pistachios are everywhere. From Dubai chocolate to pistachio lattes, croissants, nut butters and more … For two years now, pistachio has appeared on…
- You’re Probably a Vegan in Waiting · 56 min · Episode 27In this episode we talk with philosophy professor Matthew Halteman about his new book, Hungry Beautiful Animals: The Joyful Case for Going Vegan.
- Buzzkill Epsiode 1: Save Which Bees? · 31 minA special episode from the Food & Environment Reporting Network (FERN) podcast Buzzkill, presented by REAP/SOW
- Black Land Loss · 34 min · Episode 26In 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…
- What We Feed Our Pets · 1 h 5 min · Episode 25Caring 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…
- Refrigeration: From Farm to Table · 52 min · Episode 24In 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…
- Cruel & Unusual: Veal, Foie Gras, Octopus · 59 min · Episode 23In 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…
- Vanilla and Chocolate: Foundational Flavors · 52 min · Episode 22Vanilla 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…
- The All-American Hot Dog · 44 min · Episode 21In 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…
- The Small but Mighty Oyster · 57 min · Episode 20Why does the oyster — amorphous, slimy, hidden in a shell that’s craggier and stranger than that of a scallop or a clam — capture so many food-lovers’ hearts? What exactly is an…
- Losing Biodiversity, Losing Flavors · 54 min · Episode 19We can see the causes and effects of biodiversity loss all around us. Only one variety of banana or pineapple for sale in every grocery store. Or the miles and miles or corn and…
- Coffee: From Seed to Cup · 53 min · Episode 18For the conscious consumer, buying local products is a way to shorten that distance between us and what we eat or drink, and maybe even learn more about how it was produced by…
- The History and Future of Plant-based Eating · 40 min · Episode 17In this episode we speak with writer Alicia Kennedy about her new book, "No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating."
- PFAS: The "Forever Chemicals" In Your Food · 53 min · Episode 16In this episode we head to Maine to learn more about the "forever chemicals" PFAS and how they have ended up in well water, on farms, in food, and ultimately in people’s bodies.
