42 – After Napa’s Inferno, “We’re Still Standing”

5 - Amanda Cohen and Adam Danforth - Meat and Veggie Showdown: We're bringing together a professional vegetarian and a professional carnivore. And not just any vegetarian—Amanda Cohen is the chef-owner of the celebrated restaurant Dirt Candy on Manhattan's Lower East Side. Without braising a single pork belly since by Bite

30 min listen

6 - Bill Marler - Outbreak!: This week, we talk to a guy who deals with food gone bad. Tainted hamburgers, sour burritos, salmonella-laced chicken: Food poisoning attorney Bill Marler confronts the aftermath of foodborne illnesses. Since gaining a reputation through his litigation d by Bite

32 min listen

12 – You’re Eating a Lie: Many of the most delectable ingredients, from parmesan cheese to extra-virgin olive oil to tuna sashimi, are deceiving you. Food fraud affects up to 10 percent of the global food supply, and it poses a risk to your health, your taste buds, and your walle by Bite

29 min listen

Trailer - Introducing Bite: Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing guest list of writers, farmers, scientists, and chefs as they uncover the surprising stories behind what ends up on your plate. W by Bite

2 min listen

1 - Brian Wansink - Choose Your Plate Wisely: Professor Brian Wansink is an expert in eating behavior and the director of Cornell University’s Food and Brand Lab. Brian reveals some of the fascinating insights from his research, like how you can better arrange your kitchen to avoid eating too much. by Bite

23 min listen

8 - Michael Pollan – Magic Mushrooms: You know Michael Pollan from his blockbuster book The Omnivore's Dilemma or his most recent title, Cooked, which was adapted by Netflix as a documentary series. But the celebrity author hasn't always been so obsessed with what people eat. "Before I start by Bite

51 min listen

23 - Save the Chocolate: "Chocolate—ah, glorious chocolate,” says today’s guest Simran Sethi at the start of our interview. In her new book Bread, Wine, Chocolate: The Slow Loss of Foods We Love, Simran regards this beloved treat with a mix of reverence and concern. Chocolate is by Bite

27 min listen

17 - Mark Bittman’s Recipe for the Next Presidency: Nearly every topic you can think of, and many you hoped wouldn’t, have surfaced during the 2016 presidential election. But there’s been almost zero talk by either candidate of the thing that fuels the country: our food system. On today’s episode, Mark Bi by Bite

25 min listen

7 - Monica Jain - Fishy Business: Our guest Monica Jain is the founder of Fish 2.0, a competition that connects seafood businesses with investors. The conference places emphasis on social and environmental impacts in an attempt to spark responsible innovation in the industry. Monica give by Bite

26 min listen

32 – As a Fat Person, "I Felt Like I Always Had to Apologize for Myself": Has anyone ever teased you about your size? On today’s episode, we talk all about fat shaming—and we hear from two amazing writers who try not to internalize all the messages about the importance of being skinny. First up, writer Lindy West, author of th by Bite

28 min listen

13 – Can Fast Food Be Healthy?: Tom and Kiera talk to Chef Daniel Patterson about his journey from high-end restaurants to the world of fast food. Jenny checks out an app that connects Silicon Valley's homesick foreign tech workers with food from their homelands, and Kiera wonders: Is by Bite

34 min listen

2 - Marta Zaraska - Zebra Meat and Vegan Butchers: More than two million years ago, early humans started eating meat. Now considering the harsh climate they inhabited, where every day was a fight for survival, you’d think people turned to eating animals just to stay alive, right? Think again. As journali by Bite

32 min listen

38 – W. Kamau Bell and the Case of the Racist Skittles: Comedian W. Kamau Bell showed up at a Ku Klux Klan rally in Kentucky in 2014 fully expecting to face steely stares and racist comments. But when one of the masked Klansmen did approach Bell, it was to hand him iced tea and Skittles, the snacks Trayvon Ma by Bite

26 min listen

4 - Saru Jayaraman - The Tipping Point: Did you know that servers and other tipped restaurant workers survive on wages as low as $2.13/hour? That’s the tipped minimum wage, which has remained measly in many states since the early 1990s—and it’s keeping people in poverty. Our guest on this week by Bite

33 min listen

15 - What American Food is Missing: Dine out in any major American city, and you'll notice plenty of restaurants paying tribute to immigrant cuisine: taco stands, Ethiopian joints, Jewish delis, Vietnamese cafés. But there’s one striking omission to this melting pot. "There should be resta by Bite

24 min listen

18 – Eat Like a President: In this episode, we talk to Sam Kass, who served as the Obamas’ personal chef until early 2015. In addition to whipping up sweet potato fries and other family favorites, Kass directed the First Lady children's health effort Let’s Move!, and served as the by Bite

34 min listen

11 - Luz Calvo and Catriona Rueda Esquibel - Real Mexican Food: Luz Calvo and Catriona Rueda Esquibel are co-authors of Decolonize Your Diet. The cookbook draws on ingredients and recipes from ancient Mexico. “We quickly found that foods from the pre-Hispanic era were among the healthiest foods on the planet,” writes by Bite

36 min listen

28 – What a Cool New Podcast About Shipping Can Teach You About Coffee: That cuppa joe you just sipped? Its long journey to your cup was made possible by shipping containers—those rectangular metal boxes that carry everything from TVs to clothes to frozen shrimp. And there’s a whole host of characters whose lives revolve aro by Bite

31 min listen

20 - 5 Cookbooks That Wowed Us in 2016: By all accounts, 2016 was a bleak year—except when it came to cookbooks. This year bore such a bumper crop of cookbooks that Bite host Tom Philpott had trouble choosing his favorites. After careful consideration, he’s come up with five that make perfect by Bite

29 min listen

24 - Somali Refugees Make Better Pancakes: Maddie pays a visit to a mother-daughter team of Somali chefs in Oakland, California. Before arriving in the United States, Halimo and Fatuma lived in the largest refugee camp in the world, in Kenya. There, they used UN rations to concoct Somali delicaci by Bite

22 min listen

3 - Bettina Elias Siegel - Cafeteria Confidential: Think back to the days of mystery meat, tater tots, and suspicious-looking Jello—we’re taking you inside the school cafeteria. Today’s guest, Bettina Elias Siegel, is an intellectual-property lawyer obsessed with school food. Her blog, The Lunch Tray, di by Bite

24 min listen

36 – Farmers Are Living Dangerously: What’s going to happen if I get hurt or sick? That’s what many people are asking themselves as the Trump administration attempts to dismantle the Affordable Care Act. But a group you don't often hear from on this issue is farmers—and they are very worrie by Bite

21 min listen

9 - Andy Bellatti - The Politics of Health Advice: It may not surprise you that food corporations will say pretty much anything to get us to buy their products. They often promote messages like “exercise more” to divert attention from their high-fat or sugar-laden foods. In this week’s episode we talk to by Bite

25 min listen

41 – Do Farmers Still Love Trump?: Farmers voted overwhelmingly for Donald Trump in the last presidential election. But over the course of the past year, the conversation has shifted, says journalist Ted Genoways, author of the new book, This Blessed Earth. "Farmers are starting to realiz by Bite

30 min listen

19 - Top Chef's Tom Colicchio Talks Trump: A question that some people might be asking right now: How can you think about food at a time like this? But actually, food has everything to do with the election of Donald Trump: On this episode, Tom Philpott talks to Tom Colicchio of TV’s Top Chef, abo by Bite

27 min listen

21 – The Secret Lives of Chefs: Why do so many chefs get tattoos? That’s just one question we asked this week’s guests, journalist Isaac Fitzgerald and illustrator Wendy MacNaughton, the duo behind the new book Knives and Ink: Chefs and the Stories Behind Their Tattoos. Also on this we by Bite

29 min listen

35 – We Watch “Game of Thrones” for the Food Porn: What do you serve wedding guests you’re about to murder? What’s a modern substitute for dog sausage? Chelsea Monroe-Cassel, co-author of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook, has the answers. Plus, she’ll give you tips by Bite

29 min listen

14 - The Science of What Kids Eat: Are babies better off on baby food or whole foods? Should they eat all organic? Does a mother’s diet during pregnancy affect her kid’s tastebuds? What’s the deal with alcohol? To try and answer questions like these, parents often have to weigh outdated, by Bite

39 min listen

10 - Tunde Wey - Cooking While Black: Nigerian chef Tunde Wey talks us through some of the paradoxes of cooking while black, wowed us with anecdotes from his two-week stay at a migrant detention center in El Paso—where the chicken wings are apparently pretty good—and tantalized us with the f by Bite

28 min listen

34 – You Are What You Eat, Donald Trump: As President Donald Trump adapts to his new life as the most powerful leader in the country, his food choices have remained curiously stodgy. Steaks doused in ketchup, chocolate soufflé, wedges of iceberg lettuce served with creamy dressing: "He bas by Bite

27 min listen

Discover this podcast and so much more

42 – After Napa’s Inferno, “We’re Still Standing”

42 – After Napa’s Inferno, “We’re Still Standing”

Description

Titles in the series (100)

More Episodes from Bite

Related podcast episodes