Tomato

FromThe Plants We Eat

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Tomato

FromThe Plants We Eat

ratings:

Length:

22 minutes

Released:

Sep 25, 2018

Format:

Podcast episode

Description

To the uninitiated tomatoes seem like an amazing addition to any menu, but it isn't that simple. Over the centuries tomatoes have been a part of both delicious, and deadly, meals.

Released:

Sep 25, 2018

Format:

Podcast episode

Titles in the series (50)

The Plants We Eat is a podcast about the history, culture, and biology of the plants we eat.

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Stevia: The sweetest plant youll ever meet. by The Plants We Eat
16 min listen
Chocolate: Everybody loves chocolate, but where does it really come from? by The Plants We Eat
15 min listen
Garlic: Garlic is one of those rare plants that just doesnt like to make seeds very much. by The Plants We Eat
23 min listen
Strawberry: The story of the modern strawberry is really the story of a French spy and a brilliant teenager. by The Plants We Eat
23 min listen
Pecans: Pecans are an American original, but not all of them are eaten here. Just ask the Chinese. by The Plants We Eat
22 min listen
Bananas: Why the heck are banana seedless? And what is the difference between a banana and a plantain? by The Plants We Eat
19 min listen
Oregano: Would you like some strawberry leaves with that? by The Plants We Eat
18 min listen
Tomato: To the uninitiated tomatoes seem like an amazing addition to any menu, but it isnt that simple. Over the centuries tomatoes have been a part of both delicious, and deadly, meals. by The Plants We Eat
22 min listen
Vanilla: The title says vanilla, but you cant discuss vanilla without discussing the 12 year old orphaned slave who made vanilla production possible. by The Plants We Eat
31 min listen
Capers: Not daring robberies or clever thefts, capers are little pickled....no wait, that would be telling! Listen to the podcast and find out. And if you have exciting plant ideas for our next season of The Plants We Eat then e-mail me at jgillman@uncc.edu by The Plants We Eat
13 min listen
Hops: If you like your beer hoppy then youve got to know this little gem of a flower! by The Plants We Eat
24 min listen
Coffee: From a beautiful shrub with stunning red berries to the roaster and finally your mug, coffee is as interesting as it is delicious. by The Plants We Eat
19 min listen
Paprika: Paprika: Sometimes its dried, powdered peppers, and sometimes theres a little something extra. by The Plants We Eat
22 min listen
Cranberries: Its almost Thanksgiving! Time to pay homage to a sour native with a cult following. by The Plants We Eat
21 min listen
Rose Hips: High in vitamin C, tasty, and readily available in backyards across America, this just might be the perfect scavenger food! by The Plants We Eat
23 min listen
Saffron: This is the most expensive spice in the world. Who would have thought it would have such a huge following in central Pennsylvania? by The Plants We Eat
19 min listen
Peach: Despite the term Georgia Peach the peach isnt really a southern crop naturally, it became one out of necessity. by The Plants We Eat
19 min listen
Rutabaga: What do you get when you cross a turnip with a cabbage? by The Plants We Eat
20 min listen
Wasabi: Have you ever had wasabi? Really? by The Plants We Eat
23 min listen
Pineapple: With many flowers that fuse to become a single fruit, this South American native is a truly unique plant. by The Plants We Eat
24 min listen
Papaya: If it werent for genetically modified papaya we might not have papaya at all. by The Plants We Eat
17 min listen
Mustard: Lets not kid ourselves, this stuff is a weed.....but what a tasty weed it is! by The Plants We Eat
23 min listen
Paw Paw: What fruit is native to the United States, tastes oddly tropical, and is about as popular as eating mud? Yep, you got it -- the Paw Paw. by The Plants We Eat
19 min listen
Clove: Tis the season to find out what cloves really are! by The Plants We Eat
15 min listen
Cattails: If you were stranded on a desert island with only one plant, this is the one you should be stuck with! by The Plants We Eat
20 min listen
Cinnamon: Tree bark never tasted so good! by The Plants We Eat
22 min listen
Pomegranate: What does this attractive fruit have to do with nasty parasites? Listen and find out! by The Plants We Eat
22 min listen
Dates: An amazing fruit picked from a palm tree. by The Plants We Eat
24 min listen
Sassafras: Sassafras is best known as the source of the flavor for rootbeer, except that it isnt anymore -- because its potentially quite dangerous. by The Plants We Eat
16 min listen
GMOs: For our 50th podcast -- Should we care whether a food is genetically modified? The short answer is yes. The long answer is quite a bit more complicated. by The Plants We Eat
20 min listen

More Episodes from The Plants We Eat

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Jackfruit: I know, it doesnt sound tasty at all, but if youre a vegetarian looking for BBQ then this big guy is about as good as it gets! by The Plants We Eat
17 min listen
Tamarind: Its great to be back! Lets start with a sticky little (okay, big) legume with a big flavor profile! by The Plants We Eat
16 min listen
Silkworm Pupae: Cows provide us with leather and meat, but use a lot of grass, grain, and water. Silkworms provide us with silk and silkworm pupae, and all it costs are a few mulberry leaves! by The Plants We Eat
16 min listen
Black Soldier Fly: No meal is complete without maggots... by The Plants We Eat
16 min listen
Mealworms: Beetles...not just for breakfast anymore! by The Plants We Eat
11 min listen
Crickets: The first in a short series that were calling The Bugs We Eat. Sure it seems gross, but theyre actually pretty good! by The Plants We Eat
21 min listen
Marsh Mallow: Yes, Marsh Mallows are a real thing -- and no, those fluffy white clouds you are placing into your hot cocoa are not real marshmallows. by The Plants We Eat
15 min listen
Durian: How did it take us so long to get to The King of Fruits? by The Plants We Eat
17 min listen
Holly: Dont eat the berries! But the leaves....well, as long theyre from the proper holly theyre not bad at all! by The Plants We Eat
19 min listen
Prickly Pear: A delicious snack once you get past the sharp bits! by The Plants We Eat
19 min listen
Passion Fruit: The most amazing flower you will ever see, and a tasty fruit too! by The Plants We Eat
19 min listen
Sesame: It makes your muscles big....kinda. by The Plants We Eat
20 min listen
Millet: Gluten Free means Flat Cookies by The Plants We Eat
14 min listen
Soy: An Asian plant that isnt really grown in Asia that much anymore. by The Plants We Eat
22 min listen
Coconut: Is it a seed or a sports drink? by The Plants We Eat
19 min listen
GMOs: For our 50th podcast -- Should we care whether a food is genetically modified? The short answer is yes. The long answer is quite a bit more complicated. by The Plants We Eat
20 min listen
Papaya: If it werent for genetically modified papaya we might not have papaya at all. by The Plants We Eat
17 min listen
Lychee by The Plants We Eat
20 min listen
Spikenard: And for our last podcast of season 2, a (very) oldie but goodie! by The Plants We Eat
15 min listen
Paw Paw: What fruit is native to the United States, tastes oddly tropical, and is about as popular as eating mud? Yep, you got it -- the Paw Paw. by The Plants We Eat
19 min listen
Rhubarb: Pies...and poison? by The Plants We Eat
18 min listen
Comfrey: Dont eat it. Ever. by The Plants We Eat
1 min listen
Hazelnut: Is it a hazelnut...or a filbert? by The Plants We Eat
19 min listen
Pomegranate: What does this attractive fruit have to do with nasty parasites? Listen and find out! by The Plants We Eat
22 min listen
Mustard: Lets not kid ourselves, this stuff is a weed.....but what a tasty weed it is! by The Plants We Eat
23 min listen
Sassafras: Sassafras is best known as the source of the flavor for rootbeer, except that it isnt anymore -- because its potentially quite dangerous. by The Plants We Eat
16 min listen
Rutabaga: What do you get when you cross a turnip with a cabbage? by The Plants We Eat
20 min listen
Dates: An amazing fruit picked from a palm tree. by The Plants We Eat
24 min listen
Cattails: If you were stranded on a desert island with only one plant, this is the one you should be stuck with! by The Plants We Eat
20 min listen
Cinnamon: Tree bark never tasted so good! by The Plants We Eat
22 min listen

Discover this podcast and so much more

Tomato

Tomato

Description

Titles in the series (50)

More Episodes from The Plants We Eat