Podcasts about gastropod

Tens of thousands of lives could be saved each year if hospitals had more blood. So scientists are racing to understand how this living fluid does what it does in order to one day grow it from scratch. Guest: Nicola Twilley, New Yorker contributor and host of Gastropod.  For show transcripts, go to vox.com/unxtranscripts For more, go to vox.com/unexplainable And please email us! unexplainable@vox.com We read every email. Support Unexplainable (and get ad-free episodes) by becoming a Vox Member today: vox.com/members Learn more about your ad choices. Visit podcastchoices.com/adchoices

Are eggs going to give you high cholesterol, or are they the base of a great protein-rich meal? Will coffee give you cancer, or will it help you live longer?  If you're confused about what nutrition science has to say about which foods are healthy and which are not, you're not alone. But why is it so hard to figure out what's good for us, and why does the advice seem to change constantly? This week on Gastropod, we reveal the hidden history of how nutrition science got started, why its early successes saved millions of lives, and how those successes then led the field astray. From debunking the Blue Zones, to the discredited “French paradox” that had everyone washing their Brie down with glasses of red wine, to the most recent research on ultra-processed foods, we're breaking down how nutrition research actually gets done—and what that means for what should be on your plate.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Life-saving advancements have come a long way, but engineering artificial blood has been a challenge. Nicola Twilley is a New Yorker contributor and co-host of the podcast Gastropod. She talks to Krys Boyd about the breakthroughs — and setbacks — in the quest for artificial blood, why it's needed more than ever, and why eyes are on Big Pharma to finance it. Her article is “The Long Quest for Artificial Blood.”  Learn about your ad choices: dovetail.prx.org/ad-choices

Dry January may be over, but, for many people, drinking less alcohol or none at all is an increasingly common choice year-round. And, unlike in the past, when dealcoholized options were few and far between—and had a well-deserved reputation for tasting bad—there's now a booming market for non-alcoholic beers, wines, canned cocktails, and even spirits for the so-called "sober curious." But how do they get the booze out of our favorite tipples—and why is hard to keep the flavor? Gastropod is here to investigate! Join us for the history of breakfast beer, worker's wine, and Welch's Prohibition-era roots, as well as the science behind the “spinning cone” technology that revolutionized the world of non-alcoholic beverages. Plus: our hosts and a few brave volunteers put their taste buds on the line to find out which of these new drinks is worth swapping for the hard stuff, and which they wish they'd left on the shelf. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Have you ever touched a slug? Maybe it left its sticky slime on your finger. Why exactly are slugs slimy, and how does their slime help them survive? Meet one of the world's slowest creatures, the Banana slug, on today's episode.Here's our trail map:Where Did the Banana Slug Get Its Name?Are Slugs Bugs?Why Are Slugs Slimy?How Does God Turn Our Disadvantages Into Advantages?Episode Links:Nat Theo Club Bonus Video: https://erynlynum.com/club-videosGet full lesson guides in the Nat Theo Club: https://erynlynum.com/clubHow to make a homemade photo field notes set: https://www.instagram.com/p/DFYwsb4y_8X/Save $10 on an order at Parabo Press: https://www.parabo.press/?coupon=NAT10&utm_source=NatTheoPodcastFree Slug Coloring Sheet: https://erynlynum.com/banana-slug-factsSee a banana slug Eryn found in Washington: https://www.instagram.com/p/DA08SSDvPmm/Ask your nature question: https://erynlynum.com/askListen to the Schoolhouse Rocked Podcast: https://podcast.schoolhouserocked.com/Order Eryn's book, Rooted in Wonder: Nurturing Your Family's Faith Through God's Creation: https://www.amazon.com/Rooted-Wonder-Nurturing-Familys-Creation/dp/0825447615Scriptures Referenced in This Episode:“But he (God) said to me, ‘My grace is enough for you. When you are weak, my power is made perfect in you.' So I am very happy to brag about my weaknesses. Then Christ's power can live in me.” 2 Corinthians 12:9 (NCV)“We also have joy with our troubles, because we know that these troubles produce patience. And patience produces character, and character produces hope. And this hope will never disappoint us, because God has poured out his love to fill our hearts. He gave us his love through the Holy Spirit, whom God has given to us.” Romans 5:3-5 (NCV)Terms Learned in This Episode:Scientific Name: A name used around the world to help people know what a creature is. They are written in the Latin language and help scientists around the world know when they are talking about or writing about the same species of creature.Common Name: Like a nickname, and sometimes based on what the creature looks like. Common names are often easier to remember than scientific names, but they can be different from country to country.Mollusk: Soft-bodied animals that have an important organ called a mantle and a special foot used to get around, grasp things, or dig. Most but not all mollusks have shells.Gastropod: A category of mollusks including snails and slugs. Gastropod = “stomach foot.”Terrestrial Mollusk: Terrestrial can refer to land. A terrestrial mollusk is a mollusk that lives on land.Mucus: A slimy substance made by a body to protect certain parts of the body.Disadvantage: When there are unfavorable circumstances that make it hard to succeed or do...

Listen Live by phone over ZenoRadio: (641) 741-2308 (585) 652-0611 Call Caryn's personal archive number to hear the most recent five episodes of It's All About Food: 1-701-719-0885     Nicola Twilley, Frostbite Nicola Twilley* is author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves (Penguin Press, June 2024), and co-host of the award-winning Gastropod podcast, which looks at food through the lens of history and science, and which is part of the Vox Media Podcast Network in partnership with Eater. Her first book, Until Proven Safe: The History and Future of Quarantine, was co-authored with Geoff Manaugh and was named one of the best books of 2021 by Time Magazine, NPR, the Guardian, and the Financial Times. She is a contributing writer at The New Yorker and the author of Edible Geography. She lives in Los Angeles.

Are hush puppies racist? Why do we celebrate weddings with a multi-tiered, super fancy, sometimes not particularly tasty, very expensive cake? Can a dairy-intolerant person actually drink a glass of A2 milk?  These three questions came from listeners. Just not our listeners. They came to Cynthia Graber and Nicola Twilley, hosts of Gastropod, a show that investigates the history and science behind the foods we eat. Our host Jonquilyn Hill called them up to ask about the show, and play an episode from their Ask Gastropod series.  Check out Gastropod. Let us know what questions you want us to look into for future episodes of Explain It to Me: Call 1-800-618-8545, email us at askvox@vox.com, or fill out this form. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, Michael and Diana talk with Nicola Twilley, the author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves (Penguin Press, June 2024), and co-host of the award-winning Gastropod podcast, which looks at food through the lens of history and science. They discuss supply chains, how refrigerated beef changed America, and the trade-offs of refrigeration, among other things.  Nicola Twilley is an author and podcast host, and you can find more information on her here.  Michael T. Roberts is the Executive Director of the Resnick Center for Food Law & Policy at UCLA Law. Diana Winters is the Deputy Director of the Resnick Center for Food Law & Policy at UCLA Law. You can buy Frostbite here. You can listen to Nicky's podcast, Gastropod, here. You can find Nicky's latest articles in The New Yorker here.    

This hour, a look at refrigeration and how it's shaped what we eat and how we live with Nicola Twilley, author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves. Plus, we'll take a look at what we can learn about someone from the inside and outside of their refrigerator. GUESTS:  Nicola Twilley: Co-host of the podcast “Gastropod,” and author of the new book, Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves Peyton Dix: Social media strategist, content creator, writer, and co-host of the podcast “Lemme Say This”   Join the conversation on Facebook and Twitter. Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.  Colin McEnroe and Bradley O'Connor contributed to this show, which originally aired July 11, 2024.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

They're added to breakfast cereal, bread, and even Pop-Tarts, giving the sweetest, most processed treats a halo of health. Most people pop an extra dose for good measure, perhaps washing it down with fortified milk. But what are vitamins—and how did their discovery make America's processed food revolution possible? On this episode of Gastropod, author Catherine Price helps us tell the story of vitamins, from Indonesian chickens to Gwyneth Paltrow. (encore) Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, the New Yorker contributor, "Gastropod" co-host and all-around wonderful storyteller talks with Jane Black about her fascinating — fascinating! — new book on refrigeration. Frostbite tells the remarkable story of how the invention of, well, cold transformed food, our planet and ourselves. See omnystudio.com/listener for privacy information.

MONOLOGUE Canada's Electric Vehicle Fantasy: Trudeau's $300 Billion Green Dream That's Set to Crash and Burn Woke TDSB trustees face investigation over anti-Israel school field trip https://tnc.news/2024/09/27/levy-woke-tdsb-trustees-face-investigation/  Sue-Ann Levy Investigative Journalist, True North Contributor & Author of “Underdog: Confessions of a Right-Wing, Gay Jewish Muckraker” OPEN LINES THE SOFA CINEFILE One Life (2023) - tells the incredible, emotional true story of Nicholas 'Nicky' Winton (Johnny Flynn), a young London broker who visits Prague in December 1938. In a race against time, Winton convinces Trevor Chadwick (Alex Sharp) and Doreen Warriner (Romola Garai) of the British Committee for Refugees in Czechoslovakia to rescue hundreds of predominantly Jewish children before Nazi occupation closes the borders. Fifty years later, Nicky (Anthony Hopkins) is haunted by the fate of the children he wasn't able to bring to safety in England. It's not until the BBC show "That's Life!" re-introduces him to some of those he helped rescue that he finally begins to come to terms with the guilt and grief he carried -- all the while skyrocketing from anonymity to a national hero. Nick Soter is the founder of a Toronto community cinema club. THE LIMRIDDLER Left Uppercut Gulp of the lager that quenches and quells. Gastropod mollusk with no need of shells. Left uppercut Or jab to the gut. Ballistic projectile a shotgun propels. Trudeau is Hanging On, Even as His Career is Hanging on the Ropes https://www.westernstandard.news/opinion/crescia-trudeau-is-hanging-on-even-as-his-career-is-hanging-on-the-ropes/58276 Francis Crescia is a contributor with The Western Standard Westernstandard.news OPEN LINES STEELHEADS TALK Mike Karafilidis, Steelheads Commentator  The Brampton steelheads off to a 3-0 start to the season what has been the biggest reason in your mind that has contributed to this hot start THERE'S SOMETHING HAPPENING HERE Academy Mean Beginning of the End for Brick and Mortar Universities? https://tnc.news/2024/10/03/db-would-you-attend-peterson-academy1/ Greg Carrasco, Host of “The Greg Carrasco Show” Saturday mornings 8-11am on Sauga 960 AM 5:56:00 THE LIMRIDDLE ANSWER AND WINNERS Answer to today's LimRiddle - Slug First Five to Answer correctly Michael Dibblee, Vancouver, British Columbia Jack Fallon, Toronto, Ontario Jeffrey Corbett, Oakville, Ontario Bill Heller, Edinburg, Texas Ben Demianiuk, Greater Sudbury, Ontario Learn more about your ad choices. Visit megaphone.fm/adchoices

Air conditioning and refrigeration may beat the heat, but they also present a dilemma. The more we use them, the more greenhouse gases we emit, the hotter the planet becomes, and the more we require artificial cooling. Can we escape this feedback loop? We look at the origins of these chilling technologies, tour the extensive chain of cold that keeps food from perishing, and consider how a desert city like Phoenix could not exist without AC. Guests: Nicola Twilley – co-host of the Gastropod podcast, a contributing writer at The New Yorker, and the author of “Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves” Erik Morrison – Chief cooling engineer at Transaera, Somerville, Massachusetts Stan Cox – Lead scientist at the Land Institute, author of “Losing Our Cool: The Uncomfortable Truths about our Air-Conditioned World” Featuring music by Dewey Dellay and Jun Miyake Big Picture Science is part of the Airwave Media podcast network. Please contact sales@advertisecast.com to inquire about advertising on Big Picture Science. You can get early access to ad-free versions of every episode by joining us on Patreon. Thanks for your support! Learn more about your ad choices. Visit megaphone.fm/adchoices

Air conditioning and refrigeration may beat the heat, but they also present a dilemma. The more we use them, the more greenhouse gases we emit, the hotter the planet becomes, and the more we require artificial cooling. Can we escape this feedback loop? We look at the origins of these chilling technologies, tour the extensive chain of cold that keeps food from perishing, and consider how a desert city like Phoenix could not exist without AC. Guests: Nicola Twilley – co-host of the Gastropod podcast, a contributing writer at The New Yorker, and the author of “Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves” Erik Morrison – Chief cooling engineer at Transaera, Somerville, Massachusetts Stan Cox – Lead scientist at the Land Institute, author of “Losing Our Cool: The Uncomfortable Truths about our Air-Conditioned World” Featuring music by Dewey Dellay and Jun Miyake Big Picture Science is part of the Airwave Media podcast network. Please contact sales@advertisecast.com to inquire about advertising on Big Picture Science. You can get early access to ad-free versions of every episode by joining us on Patreon. Thanks for your support! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this fascinating episode, we dive into 'The Untold Story of Refrigeration' with Nicola Twilley, acclaimed author of the book Frostbite and co-host of the podcast 'Gastropod'. Join us as we explore the hidden history and profound impact of refrigeration on our lives, from ancient ice harvesting to the sophisticated cold chain logistics that keep our global food supply fresh.Nicola takes us on a journey through time, revealing how refrigeration has revolutionised everything from food preservation to medicine, and even the very way we live. You'll learn about the unexpected innovations that led to the modern refrigerator, the environmental challenges of keeping things cool, and the surprising ways refrigeration continues to shape our world today.Whether you're a history buff, a science enthusiast, or just curious about the everyday technology we often take for granted, this episode will change the way you think about cold storage forever.Key Topics Discussed:- The origins of refrigeration: How ancient civilisations kept things cool- The invention of the refrigerator: Key milestones and inventors- The cold chain: How refrigeration transformed global food distribution- The environmental impact of refrigeration and what's being done to address it- Future innovations in refrigeration technology- Nicola Twilley's personal journey into researching and writing about refrigerationEpisode Highlights:- *[00:03:15]* – The origins of refrigeration and its early adopters- *[00:15:42]* – How the modern refrigerator came to be- *[00:25:30]* – The cold chain: An unsung hero of global food systems- *[00:37:10]* – The environmental challenges of refrigeration today- *[00:45:20]* – Future trends in refrigeration technologyCall to Action:If you enjoyed this episode, please subscribe, rate, and leave a review on your favourite podcast platform. Don't forget to share this episode with friends!Links and Resourceshttps://www.nicolatwilley.com/bio/Gastropod Podcasthttps://x.com/nicolatwilleyhttps://www.instagram.com/nicolatwilley/Frostbite: How Refrigeration Changed Our Food, Our Planet and OurselvesIntro and outro music, 'Time for a Coffee'  Bob Wells © 2020Question or comment? Send us a text message.www.undercurrentstories.com

What happens when a project grows way beyond its original scope? We talk with Nicola Twilley about her new book  Frostbite: How Refrigeration Changed Our Food, Our Planet and Ourselves, originally envisioned as an article. In this episode we cover being fluid with our plans, research, rewriting, the differences between writing alone and with a partner, and how what looks like bad luck can turn into a blessing. Nicola Twilley is the coauthor of Until Proven Safe: The History and Future of Quarantine, named one of the best books of 2021 by Time, NPR, The Guardian, and the Financial Times. She is cohost of Gastropod, an award-winning podcast that looks at food through the lens of science and history and a frequent contributor to The New Yorker.  This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit emergingform.substack.com/subscribe

Come along for a culinary thrill as Foods That Matter transports the epicures, the foodies, and the gastronauts to different corners of the world through stories of adventure with food archeologist John Robert Sutton, also known as 'The Indiana Jones of Food.' John has invited us to continue unlocking the secrets to the globe's most extraordinary cuisines, as he's been doing throughout his travel in over 120 countries. While he pushes on enriching top grocery stores and Michelin-starred chefs with the finest ingredients and powering them with the most unique and sustainable products, John is bringing us along with him to where these rare foods can be found. Listen and gain insider knowledge on trending foods, deep insights into food culture, and a comprehensive understanding of what you're eating, including food origins. Plus, learn how to discover these culinary treasures on your own. You might enjoy Foods That Matters if you also enjoy one of these other podcasts: The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters, Food with Mark Bittman, Dinner SOS by Bon Appétit, Be My Guest with Ina Garten, and Gastropod. Listen to Foods That Matter: https://link.chtbl.com/FoodsThatMatter_CurtCoMedia  -- Episode Description We are spicing things up with Mark Jacobs, Chairman of Watkins, award-winning extracts, spices & herbs, seasoning blends, grilling rubs & marinades, artificial dye-free baking decorations, and more crafted in the USA since 1868; the company with the first ever documented money-back guarantee (talk about trusting your spices!). Mark divulges the delicate (and sometimes dangerous) process of sourcing the finest vanilla beans in Madagascar and explains why vanilla can be so darn expensive, only sometimes. But vanilla's not all they offer! Mark shares surprising health benefits of spices, and spills the tea on how Watkins keeps their huge variety of spices bursting with flavor - including a tip to properly storing your spices at home. Speaking of unique offerings, Watkins is now in the Bourbon business, and we learn all about the intricacies of this new exciting vertical for the brand. Mark even reveals the one spice that mysteriously eludes Watkins (and why), and shares exactly what to look for when you're on the hunt for the perfect spices. Whether you're a spice connoisseur, a curious cook, or a foodie, this episode is packed with flavor-boosting tips and fascinating facts about food and the brand leading the way for delicious flavors. - Did you know host John was the person who introduced Harissa from Tunisia to the U.S. 15 years ago? Or that Himalayan salt comes from Pakistan? - Tune into the episode for more. This season of Foods That Matter is presented by Watkins. Executive Producers: AJ Moseley and Stuart Halperin Editing: AJ Moseley Marketing: Catrin Skaperdas Music: Jenny G Listen to Foods That Matter: https://link.chtbl.com/FoodsThatMatter_CurtCoMedia  See omnystudio.com/listener for privacy information.

Have you ever heard of Polly Pennington? The badass pHD chemist who changed refrigeration? Nicola Twilley joins Gary, Bobby, and Allison again to talk about early brewing trends in America and M.E. Pennington's story. GRAB THE BOOKGrab your copy of "Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves" here! -> https://respect-the-beer.captivate.fm/frostbiteNICOLA TWILLEY BIONicola Twilley is the author of "Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves" and co-host of Gastropod, a podcast looking at food through the lens of history and science.Nicky was raised in England and currently based out of Los Angeles, where she is making use of the abundant sunshine to pretend she has a green thumb. She also frequently contributes to The New Yorker.--Got a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeer--TIMELINE00:00 Introduction and Welcome00:25 The Importance of Lager in Beer Culture03:34 Steam Beer and Refrigeration Challenges07:45 The Evolution of Refrigeration in Brewing11:22 Polly Pennington: The Unsung Hero of Refrigeration18:16 What else is in the book?--Hosts:Bobby FleshmanAllison McCoy-FleshmanGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing Co

You know that disappointing feeling when you're ready to make a delicious meal, but you crack open the refrigerator only to find mushy tomatoes, dried-out bread, or oozing strawberries?Refrigeration fundamentally changes the chemistry of our food, but at this point, most of the United States' food system relies on the use of refrigerators. Almost three-quarters of the food on an average American's plate has been refrigerated during production, shipping, and storage. So how did we end up relying so heavily on the fridge? And on a warming planet, can refrigeration keep its cool?A new book called Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves challenges the definition of “freshness” and our relationship with the fridge. SciFri's John Dankosky talks with author Nicola Twilley, co-host of the podcast “Gastropod.”Read an excerpt from Frostbite: How Refrigeration Changed Our Food, Our Planet.Transcript for this segment will be available after the show airs on sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

Fridges are our go-to way of storing food, but they're not good for the planet or even good for a lot of our food. Gastropod's Nicola Twilley, author of a new book on refrigeration, says there are chiller options for our cold storage challenges. This episode was produced by Peter Balonon-Rosen, edited by Matt Collette, fact-checked by Miles Bryan, engineered by Patrick Boyd and Andrea Kristinsdottir, and hosted by Noel King. Transcript at vox.com/today-explained-podcast Support Today, Explained by becoming a Vox Member today: http://www.vox.com/members Learn more about your ad choices. Visit podcastchoices.com/adchoices

Beer is best served cold but it wasn't that way for most of human history! Nicola Twilley joins Gary, Bobby, and Allison to talk about the history of refrigeration and how brewers changed the world (of refrigeration). GRAB THE BOOKGrab your copy of "Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves" here! -> https://respect-the-beer.captivate.fm/frostbiteNICOLA TWILLEY BIONicole Twilley is the author of "Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves" and co-host of Gastropod, a podcast looking at food through the lens of history and science.Nicky was raised in England and currently based out of Los Angeles, where she is making use of the abundant sunshine to pretend she has a green thumb. She also frequently contributes to The New Yorker.Got a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeer--EPISODE TIMELINE00:00 Introducing Nicola Twilley00:45 The History of Cold and Refrigeration03:25 Early Innovations in Creating Cold, Ice Harvesting05:52 The Role of Thermodynamics in Refrigeration10:30 The Natural Ice Industry and Its Challenges13:14 Refrigeration's Impact on Brewing17:12 The Evolution of Beer Storage and Transportation29:23 Conclusion, Come Back for Part 2--Hosts:Bobby FleshmanAllison McCoy-FleshmanGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing Co

A couple of days ago, America's most controversial regenerative farmer, Joel Salatin, came on the show to explain how industrialized farming is killing our soil, our bodies and our souls. Today, the Los Angeles based food writer and podcaster Nicola Twilley offers a more nuanced account of the impact of industrialization on our food, our planet and ourselves. In her excellent new book, Frostbite, Twilley explains how industrialized refrigeration technology has revolutionized every aspect of the food cycle - from farm to table. Acknowledging its self-evident benefits (year round bananas, tomatoes & ice cream), Twilley also warns of the dark side of the refrigeration revolution, particularly its environmental impact which, she argues, is the central cause of global warming. Modify our refrigerated food economy, Twilley says, and the planet will cool down. Chilling.Nicola Twilley* is author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves (Penguin Press, June 2024), and co-host of the award-winning Gastropod podcast, which looks at food through the lens of history and science, and which is part of the Vox Media Podcast Network in partnership with Eater. Her first book, Until Proven Safe: The History and Future of Quarantine, was co-authored with Geoff Manaugh and was named one of the best books of 2021 by Time Magazine, NPR, the Guardian, and the Financial Times. She is a contributing writer at The New Yorker and the author of Edible Geography. She lives in Los Angeles.Named as one of the "100 most connected men" by GQ magazine, Andrew Keen is amongst the world's best known broadcasters and commentators. In addition to presenting KEEN ON, he is the host of the long-running How To Fix Democracy show. He is also the author of four prescient books about digital technology: CULT OF THE AMATEUR, DIGITAL VERTIGO, THE INTERNET IS NOT THE ANSWER and HOW TO FIX THE FUTURE. Andrew lives in San Francisco, is married to Cassandra Knight, Google's VP of Litigation & Discovery, and has two grown children.Keen On is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit keenon.substack.com/subscribe

Ever wondered what it's like to explore a gas giant located 700 light years away from Earth? Buckle up as we unpack the mysteries of exoplanet WASP-39b, a fascinating celestial body larger than Jupiter. Thanks to the James Webb Space Telescope, we reveal groundbreaking insights into its atmosphere, including the presence of gases like carbon dioxide, sulfur dioxide, water vapor, and sodium. Discover how this tidally locked planet experiences dramatic temperature differences between its day and night sides, painting a vivid picture of the extreme conditions that exist far beyond our solar system.If you've ever considered bringing a parrot into your home, you won't want to miss the heartfelt stories and valuable advice shared in this segment. From the mischievous antics of a budgie named Oshkosh Bagosh to a comprehensive study on parrot-owner relationships, we cover the emotional highs and practical challenges of parrot ownership. Learn about the common behavioral issues that parrots and their owners face, such as aggression and excessive vocalization, as well as the deep emotional bonds that form in these unique relationships.Our special guest, Nicola Twilley, takes us on an enlightening journey through the world of refrigeration with her latest book, "Frostbite." From the origins of cold storage facilities to the intricate science of preserving produce, Nicola's curiosity and firsthand experiences offer a fresh perspective on this often overlooked facet of our daily lives. We also explore her other works, including the podcast Gastropod, and gain insights into the broader implications of our refrigerated food system. Frostbite!Nicola Twilley on XWebisteGastropodBunsen and Beaker Links to support us!Our Website!The Bunsen and Beaker Website has adorable merch with hundreds of different combinations of designs and apparel- all with Printful- one of the highest quality companies we could find!www.bunsenbernerbmd.comSign up for our Weekly Newsletter!Bunsen and Beaker on Twitter:Bunsen and Beaker on TikTok:Support the Show.For Science, Empathy, and Cuteness!Being Kind is a Superpower.https://twitter.com/bunsenbernerbmd

This hour, a look at refrigeration and how it's shaped what we eat and how we live with Nicola Twilley, author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves. Plus, we'll take a look at what we can learn about someone from the inside and outside of their refrigerator. GUESTS:  Nicola Twilley: Co-host of the podcast “Gastropod,” and author of the new book, Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves Peyton Dix: Social media strategist, content creator, writer, and co-host of the podcast “Lemme Say This”   Join the conversation on Facebook and Twitter. Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.  Colin McEnroe and Bradley O'Connor contributed to this show.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Three-quarters of everything on the American plate is shipped and refrigerated —which is pretty revolutionary. Nicola Twilley, co-host of Gastropod, joins host Krys Boyd to discuss how just a century ago we relied on local butchers and farmers – which could mean a feast or famine diet – and how refrigeration hit the scene and completely changed how we eat. Her book is “Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves.”

You asked, and we're answering—again! Ask Gastropod returns to answer some of our listeners' most pressing culinary queries: how did elaborate, expensive cakes become the standard dessert for weddings? Did the deep fried cornmeal blobs known as “hush puppies” get their name from Confederate soldiers or racist stories from the plantation-era South? And could a trendy "new" variety of milk (that's actually ancient) allow the dairy-intolerant to snarf down cheese and ice cream without digestive consequences? This episode, we're diving deep on the science, dispelling some myths, and correcting the historical record with the help of a team of experts. Listen in now! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nicola Twilley is the author of “Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves” and the co-host of Gastropod. Ricky Mulvey caught up with Twilley for a conversation about: - The cold chain and our economy. - Finding investment opportunities inside of refrigerators. - And one reason why Unilever gave up on ice cream. - A new technology changing how we eat fruits and vegetables. Companies mentioned: COLD, WMT, UL, YUMC Host: Ricky Mulvey Guest: Nicola Twilley Producer: Mary Long Engineers: Desiree Jones, Chace Pryzlepa Learn more about your ad choices. Visit megaphone.fm/adchoices

Almost everything we eat – bananas, sushi, lettuce, beef – is part of the “cold chain,” a vast network of refrigerated warehouses, shipping containers, display cases and finally, our own refrigerators that underpin our global food system. We've only been able to create cold when we want it for about 150 years, but in that time, refrigeration “has changed our height, our health, and our family dynamics; it has shaped our kitchens, ports and cities; and it has reconfigured global economics and politics,” writes food and science writer Nicola Twilley in her new book, Frostbite. We'll talk to her about how the whole system works, what it might look like in the future and why exactly your chopped salad comes in that weird little bag. Guests: Nicola Twilley, author, Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves; cohost, podcast Gastropod - and frequent contributor to the New Yorker

In an argument there are usually two things going on that make it so difficult. Listen as I begin this episode by explaining what those two important things are and how to fix them so you can then move forward and resolve the argument. Source: Jim Ferrell author of The Anatomy of Peace (https://amzn.to/4erYLUP). Everyday you open and close your fridge a million times without giving it much thought. Yet, your refrigerator is part of a technology that has completely changed our lives. The concept of refrigerating food is only about 150 years old, but it is impossible to imagine life today without it. Listen as I speak with Nicola Twilley about this. She is a writer, frequent contributor to The New Yorker, host of the podcdcast Gastropod (https://gastropod.com/category/podcasts/) and author of the book: Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves (https://amzn.to/3VuXNP0) . She reveals the good and bad consequences of refrigeration. And there are plenty of both. Why are there volcanoes? That molten hot lava that comes to the surface when a volcano erupts came from somewhere but most of us don't really understand where or how or why. Do volcanoes have a purpose? While they are destructive, could they also be helpful – even necessary? Why do volcanoes erupt? Why do they go dormant? To understand all of this and why you might even owe your existence on earth to volcanoes, listen to my guest Tamsin Mather. She is a professor of earth sciences at the University of Oxford and author of the book Adventures in Volcanoland: What Volcanoes Tell Us About the World and Ourselves (https://amzn.to/3xk4DyI). For many women, carrying a purse is a necessity. And because they go everywhere and carry everything, purses can get pretty gross. Yet they are seldom cleaned. Listen as I explain the problem this creates which is not just a “yuck factor” issue, it can be a real health concern. https://finderskeypurse.com/blogs/finderskeypurse-com-blog/how-dirty-is-your-purse-plus-how-to-keep-it-clean Learn more about your ad choices. Visit podcastchoices.com/adchoices

For as long as we've been making Gastropod, co-host Nicky has also been working on another project: writing a book all about refrigeration. Well, time to pop the champagne you've had stashed in the icebox, because that book comes out June 25—and we're giving Gastropod listeners an exclusive preview! This episode, Cynthia and Nicky talk about how a high school dropout's get-rich-quick scheme, some deadly explosions, and lots and lots of beer brought us the humming boxes of cold now ubiquitous in the modern kitchen—and how the proliferation of this portable, on-demand winter has transformed our food (not always for the better) while heating up our planet. It's almost impossible to imagine living without a fridge, but Nicky's book totally changed the way we look at preserving food. Is there a better way? Listen to find out, and for the rest of the story, be sure to pre-order Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves! Learn more about your ad choices. Visit podcastchoices.com/adchoices

We get a crash course in the fascinating temperature-controlled ecosystem we've created to keep our food fresh – and available – all year round. Our guide is Nicky Twilley, co-host of the Gastropod podcast and author of the new book called Frostbite: How Refrigeration Changed our Food, Our Planet, and Ourselves.

Americans consume more shrimp than salmon and tuna combined. But where's it all coming from? Listen to this episode of Gastropod before you throw another shrimp on the barbie this Memorial Day. Gastropod is a part of the Vox Media Podcast Network in partnership with Eater. This episode was produced by Cynthia Graber, and co-hosted by Nicola Twilley and Claudia Geib. Transcript at vox.com/today-explained-podcast Support Today, Explained by becoming a Vox Member today: http://www.vox.com/members Learn more about your ad choices. Visit podcastchoices.com/adchoices

From our friends at Switched on Pop: Where were you when you learned that the McDonald's jingle "I'm lovin' it" was originally part of a full-fledged pop song by Justin Timberlake and Pharrell that flopped on the charts but found staying power as a slogan? For us, it was recording our live episode about sponsored content in pop back in March 2024, and we have not been the same since. Shaken by this revelation, we found ourselves asking, "What else don't we know about fast food jingles?" Turns out, it's a lot. From Taco Bell to Popeye's to Chili's, the music of fast food represent some of the most familiar melodies in society, across state lines and generations. But the stories behind those songs, and the way that fast food production and pop music production often move in parallel, was something we never saw coming. Since we are music experts but amateur foodies, we invited the brilliant hosts of Gastropod, Cynthia Graber and Nicola Twilley, to help serve up the history of fast food and its changing role in culture. Tune in and pig out with us as we listen and debate the artistic and ethical implications of the sounds of fast food. Learn more about your ad choices. Visit podcastchoices.com/adchoices

When you go out for a meal, it's not just what's on your plate that matters, it's what's in your eardrums, too. From dining rooms so loud you have to shout to be heard, to playlists that sound like a generic Millennial Spotify account, it's not surprising that sound is the single most complained about aspect of restaurants. A few years ago, Charlie and Nate explored this in an episode on restaurant playlists. This week, they joined Cynthia and Nicky on their show Gastropod to help them explore the science behind the sonic experience of eating. Are restaurants really getting louder, and, if so, why? What does it take to create the perfect acoustic environment for dining? Can restaurateurs design their playlists to make customers order more or eat faster? Listen in now for the secrets to culinary acoustic bliss – and check out Cynthia and Nicky's guest spot on our episode of Switched On Pop. Learn more about your ad choices. Visit podcastchoices.com/adchoices

When you go out for a meal, it's not just what's on your plate that matters, it's what's in your eardrums, too. From dining rooms so loud you have to shout to be heard, to playlists that sound like a generic Millennial Spotify account, it's not surprising that sound is the single most complained about aspect of restaurants. This episode, Gastropod explores the science behind the sonic experience of eating. Are restaurants really getting louder, and, if so, why? What does it take to create the perfect acoustic environment for dining? Can restaurateurs design their playlists to make customers order more or eat faster? Listen in now for the secrets to culinary acoustic bliss! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Where were you when you learned that the McDonald's jingle "I'm lovin' it" was originally part of a full-fledged pop song by Justin Timberlake and Pharrell that flopped on the charts but found staying power as a slogan? For us, it was recording our live episode about sponsored content in pop back in March 2024, and we have not been the same since. Shaken by this revelation, we found ourselves asking, "What else don't we know about fast food jingles?" Turns out, it's a lot. From Taco Bell to Popeye's to Chili's, the music of fast food represent some of the most familiar melodies in society, across state lines and generations. But the stories behind those songs, and the way that fast food production and pop music production often move in parallel, was something we never saw coming once. Since we are music experts but amateur foodies, we invited the brilliant hosts of Eater's Gastropod podcast, Cynthia Graber and Nicola Twilley, to help serve up the history of fast food and its changing role in culture. Tune in and pig out with us as we listen and debate the artistic and ethical implications of the sounds of fast food. More Check out more episodes of Gastropod Learn more about your ad choices. Visit podcastchoices.com/adchoices

Between Scott, my partner, and I, Scott is definitely more of a foodie. When I found Gastropod, I realized that while my palate isn't as refined as Scott's, I do love to learn about the history and science behind food. Gastropod feels like the podcast equivalent of eating comfort food. I hope you enjoy learning food science in a fun way as much as I do!  Links from this episode: Kid Podcast Guide   View the rest of the show notes on the Friendly Podcast Guide Website  

If we at Gastropod were asked to name a perfect food, the oyster would be at the top of our list. Oysters are pretty much always our answer to the question of what we'd like to eat this evening—but are they also the answer to the slow-motion disaster of disappearing coastlines worldwide? Join us this episode as we discover how this magical mollusk contains a pearl of hope in the fight to counter rising sea-levels, prevent erosion, and buffer storm surges everywhere from hurricane-hit New Orleans to New York City's flood-prone fringes. But be prepared: you just might join the ranks of the oyster obsessed. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hey everyone it's Nilay – I'm on vacation this week, so the Decoder team is taking a short break. We'll be back next week with both the interview and the new explainer episodes. To tide you over until Monday, we have a bonus episode from our friends at Vox Media and Eater's Gastropod about an incredible patent battle in the world of pizza.  I'm serious: One of the biggest fights in the pizza industry took place in US court in the ‘90s — an intellectual property dispute about stuffed crust pizza between Pizza Hut and patent holder Anthony “The Big Cheese” Mongiello.  So much of what we talk about on Decoder comes down to IP lawsuits like copyright or patent disputes, and how judges decide those cases and where the law ends up can steer the course of history. And that's true whether we're talking about a line of code, the distribution method of an MP3, or, yes, even stuffed crust pizza.  Links:  Can You Patent a Pizza? — Gastropod Ivana and Donald Trump Pizza Hut Commercial — YouTube The Next Big Thing in Pizza? Try 'Stuffed Crust' — NYT Who Created the Stuffed Crust Pizza? It's Complicated. — Eater Method of making a pizza — Google Patents Credits:  Decoder is a production of The Verge, and part of the Vox Media Podcast Network. Today's episode was produced by Kate Cox and Nick Statt and was edited by Callie Wright. Our supervising producer is Liam James. The Decoder music is by Breakmaster Cylinder. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, Gastropod tells the story of two countries and their shared obsession with a plant: Camellia sinensis, otherwise known as the tea bush. The Chinese domesticated tea over thousands of years, but they lost their near monopoly on international trade when a Scottish botanist, disguised as a Chinese nobleman, smuggled it out of China in the 1800s, in order to secure Britain's favorite beverage and prop up its empire for another century. The story involves pirates, ponytails, and hard drugs—and, to help tell the tale, Cynthia and Nicky visit Britain's one and only commercial tea plantation, tucked away in a secret garden on an aristocratic estate on the Cornish coast. While harvesting and processing tea leaves, we learn the difference between green and black tea, as well as which is better for your health. Put the kettle on, and settle in for the science and history of tea! (encore edition) Learn more about your ad choices. Visit podcastchoices.com/adchoices

When it comes to booze, it's fun to be bitter: an Aperol spritz has been the drink of summer for about five years, vermouth and soda was apparentlythe "hot girl" drink of 2023, and amaro is having "a major moment." Bitter botanical beverages are everywhere, but that doesn't mean we understand what on earth they are. Could you explain the difference between vermouth and amaro, or whether either is an aperitif or a digestif? Where do Aperol, Campari, and Chartreuse fit in, and what's the difference between drinks called bitters and the bitters your bartender dashes into a Manhattan? This episode, Gastropod is on the case of the confusing bitter beverages, starting with their origins in alchemy. (That pre-dinner spritz is pretty magical!) Listen in now to find out why Napoleon chugged cologne, how a shopkeeper's assistant created the preferred drink of kings and influencers, and how you should enjoy these trendy new botanical beverages. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Is white chocolate really chocolate? What causes asparagus pee? Sprinkles or jimmies—which do you call them, and is the term ‘jimmies' racist? Why is the heat of mustard and wasabi so different from a chile burn? This episode, Gastropod is getting to the bottom of your most pressing questions—which also means diving into some of the internet's most controversial food debates. Listen in now as we call in historians and scientists to bust myths, solve mysteries, and find out why some people turn asparagus into the devil's own brew! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mark and Adam take a look back at three years of podcasts to reflect on their favorite episodes—and the friends they made along the way. They discus Metamuse's origin story, walk through the production process, and wax nostalgic on some of their favorite episodes. Plus: a look at what the future holds for our hosts and the podcast. Discuss this episode in the Muse community Follow @MuseAppHQ on Twitter Show notes NPR The future of iPad Ferrite Hello Internet, Gastropod, Lexicon Valley This American Life, Gimlet Media Most downloaded episodes: Computers and creativity with Molly Mielke, Sync, Growing ideas with Andy Matuschak Mark's favorite episodes: Local-first software with Martin Kleppmann, Local-first one year later, Hiring, Cities with Devon Zuegel Adam's honorable mentions: Progress with Jason Crawford, Rich text with Slim Lim Metamuse podcast guest handbook lossless audio Riverside Audio editor Mark Lamorgese Post-producer Jenna Miller Podcasting Microphones Mega-Review XLR microphone pro sound dampening material RØDE Podcaster Pop filter, plosives John Michael Greer

What do some epilepsy patients have in common with tech bros, bodybuilders, and Joe Rogan? The high-fat, carb-shunning diet known as keto, whose history dates back much further than its 2010s rise to fame. In this episode, Gastropod traces how a medical treatment pioneered more than 2,500 years ago was refined in the 1920s to treat seizures. We trace its wild ride in and out of fashion, with cameos from Robert Atkins, the 80s exercise craze, and Meryl Streep. And, of course, we've got the myth-busting science on what ketosis and ketones really are, the dangers of eating this way to lose weight, and the reason this diet can be life-saving—for people with a very specific medical condition. Bust out the butter (but please don't put it in coffee) and join us down the keto rabbit hole. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Can we really have our burger, eat it—and never need to kill a cow? Growing meat outside of animals—in a lab or, these days, in shiny steel bioreactors—promises to deliver a future in which we can enjoy sausages and sushi without guilt, and maybe even without sending our planet up in smoke. For years, it's seemed like science fiction, but it's finally a reality: this month, Americans will get their first chance to buy cultivated meat in a restaurant. But how exactly do you get chicken nuggets, BLTs, and bluefin sashimi from a bunch of cells growing in large metal vats? Does this new cultivated meat taste any good? Can enough be grown to replace industrial meat? And, if so, is this new technology actually an improvement on industrial animal agriculture and fishing? Gastropod is on the case! Join us this episode as we sink our teeth into a whole lot of lab-grown lunches, uncover the science behind the sci-fi, and investigate whether the companies making cultivated meat can actually fulfill the lofty promises they make. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's Friday and we're talking about all the news that mattered this short, holiday week. From our expansive craft brew scene and the burgeoning world of kombucha to Boulder's historic — and celestial — tea empire, Colorado is a big player in the beverage world. Could kava be next? A new piece in Westword about the rise of ceremonial drink has us curious. Producer Olivia Jewell Love joins host Bree Davies and producer Paul Karolyi to talk all things drinks, plus wins and fails of the week, and then newsletter editor Peyton Garcia hops on the mic to help us pick our City Cast Denver “maybe” event of the weekend, as in maybe you'll see us there!  We want to know what kind of cold ones are in your cooler this summer! Leave us a text or voicemail with your fave bev', and your name and neighborhood on the Tell Us What Your Sippin' On Hotline: 720-500-5418 If you enjoyed Helen Xu's piece on kava as much as we did, check out her interview from last December with Paul when they discussed the Leprino family cheese dynasty drama. Bree mentioned a great episode from Gastropod about the origins of coffee's popularity and Meow Wolf's upcoming Monster Battle. Olivia wrote about Colorado's mocktail scene. Paul mentioned Celestial Seasonings' backstory and promised he'd share listener Cory P.'s vegetarian green chile recipe:  CORY P'S VEGETARIAN GREEN CHILE 12 roasted Anaheim or Pueblo chiles, peeled & chopped. 1 Tbsp olive oil 1/2 onion, diced 4 cloves garlic, minced 4 Roma tomatoes, diced 6 cups vegetable stock (I use Better than Bouillon, mixed in hot water) 1 tsp cumin 2-8 Tbsp Cornstarch to thicken Directions: Saute onion & garlic in olive oil until soft in a 5+ quart pot. Add stock, green chiles and bring to a boil. Add tomatoes. Simmer for 1 hour. Add cornstarch mixed with water (2 tbsp or more as needed) to thicken. Serve on everything! A note on chile heat: medium chiles are usually plenty of heat for this dish. If you'd like it a little milder, a mix of mild and medium (or even just mild chiles) is fine.  Peyton was stoked about the book, The Herbalist's Happy Hour. Plus, here are some links to the events Peyton recommended: DBG's Garden to Glass (Congress Park) Live art at Federales (Five Points) Colfax Art Jams - Taste the Fax (East Colfax) Crosscurrents (Downtown) For even more weekend event recs and local stories that matter, subscribe to our weekday morning newsletter Hey Denver by texting “Denver” to 66866. Follow our weather guy for all your weekend weather needs: Rain or Shine, it's Andy Stein! Follow us on Twitter: @citycastdenver Or instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

For most of us, when we sit on the porcelain throne to drop the deuce, priority number one is flushing and never having to think about it again. But it might be time to rethink our stink: all around the world, people are talking about using human waste for good, applying it as fertilizer to grow our food instead of just washing it down the miles of pipes that undergird urban sewage systems. "Ew" is a common response, along with "yuck!" Is using poop to grow food a good idea—or even safe? We're getting our shit together to find out! On this episode of Gastropod, how human waste went from being so valuable you could go to jail for stealing it, to causing such a stench it shut down Parliament in Victorian London and led to the invention of the modern sewage system—and why figuring out how to start saving our poop (and pee!) once again could give us cleaner energy, healthier waterways, and lots of delicious food. Listen in now: if you like to eat, it's time to start giving a crap about your crap. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Whether it's via TikTok or the morning news, you've probably heard the recent hype (and hand-wringing) about new prescription weight-loss medications with names like Ozempic, Wegovy, and Mounjaro. These drugs were originally developed to treat diabetes, but, in some patients, they've had a surprising side effect: they seem to silence feelings of hunger, leading to significant weight loss. This episode, Gastropod goes behind the headlines to ask: What is hunger, anyway? And what do we know about how to switch it on or off? Join us for a story that involves lizard saliva, synthesizer shopping, and a disorder that can lead people to eat until their stomachs burst, as we explore these universal feelings—hunger and fullness—that shape our lives, and bookend every meal. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Crunchy, creamy, squishy, slimy… the list goes on. Texture might not be the first thing you think of when describing your favorite foods, but it plays a big role in the foods you love and the foods you hate. And it's not just an individual preference; culture can help determine whether you love crunchy or squishy foods. On today's show, we're bringing you an episode from our friends at Gastropod that dives into the world of food texture and the scientists who study it.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.

Coca-Cola's red and white logo is so iconic that supposedly nine out of every ten people on Earth know it on sight. Nearly two billion servings of Coke are sold a day, enough for one out of every four people on the planet. Yet while a glimpse of a billboard or bottle might start you humming one of their catchy jingles, this legendary brand was actually created by a morphine-addicted, down-on-his-luck pharmacist desperate for a big break. In fact, the first Coca-Cola product was actually a knockoff of the Pope's favorite drink, a concoction featuring red wine and cocaine. So how did Coke transcend its dubious origins to become one of the world's biggest companies, not to mention a globally recognized symbol of all things American? It's a story that involves Sigmund Freud, US military assistance, international drug treaty loopholes, and a New Jersey facility that extracts and burns piles of cocaine (yes, really, cocaine!) just miles from Manhattan. Gastropod's here with Coca-Cola's real secret formula for success, and we didn't even need to break into their vault to get it. Learn more about your ad choices. Visit podcastchoices.com/adchoices