Podcast appearances and mentions of nicola twilley

The next time you open your fridge, take a second to behold the miracles inside of it: Raspberries from California, butter from New Zealand, steak from Nebraska. None of that would have been remotely possible before the creation of the cold chain. The cold chain is the name for the end-to-end refrigeration of our food from farm to truck to warehouse to grocery store and ultimately to our fridges at home. And it's one of the great achievements of the modern world. On today's show, Nicola Twilley, food journalist and author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves, tells us the story of how our world got cold, and what that's meant for the economy.  We'll hear about two pioneers of cold: The cheapskate meat baron Gustavus Swift, and the train-hopping chemist Polly Pennington. And we'll take a look at whether all this refrigeration might have created some new problems. Subscribe to Planet Money+Listen free: Apple Podcasts, Spotify, the NPR app or anywhere you get podcasts.Facebook / Instagram / TikTok / Our weekly Newsletter.Today's episode of Planet Money was hosted by Nick Fountain and Alexi Horowitz-Ghazi. It was produced by James Sneed and edited by Keith Romer. It was fact-checked by Sierra Juarez and engineered by Valentina Rodríguez Sánchez. Alex Goldmark is Planet Money's executive producer.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Figuring out the perfect healthy diet remains stubbornly out of reach. Our friends at Gastropod ask: Why? Guests: Cynthia Graber and Nicola Twilley, co-hosts 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 Help us plan for the future of Unexplainable by filling out a brief survey: ⁠⁠⁠⁠⁠⁠⁠voxmedia.com/survey⁠⁠⁠⁠⁠⁠⁠. Thank you! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode 116: In this conversation, Kate sits down with John Seabrook, author of The Spinach King: The Rise and Fall of an American Dynasty, to explore the intersection of farming, family history and intergenerational trauma, and the evolution of the agricultural industry. John shares insights from his family's farming legacy, discussing the transformation from traditional farming to mechanization and industrialization. The dialogue delves into labor, farming, class, legacy, industrialization, and more—a historical conversation that highlights the complexities and challenges faced by the agricultural sector today.Kate and John also explore the complexities of family dynamics, brand identity, and the expectations placed upon him by his family legacy. He reflects on the blurred lines between the real family and the branded image they created, the impact of generational trauma, and the challenges of reconciling his family's history with the truth. They also touch on the mythologizing of the American dream, ultimately asking what we do with narratives that we've inherited, and how to tell new stories for the living. Find John:The Spinach King: The Rise and Fall of an American DynastyWebsiteInstagram: @jmseabrookX: @jmseabrookRelated Episodes:Episode 86: Nicola Twilley and the history of the cold chain and refrigerationEpisode 72: Ben Goldfarb talking about how building roads changed AmericaEpisode 75: Cole Mannix on intergenerational farming Episode 108: Alice Driver on immigrant workers in modern poultry processingEpisode 88: Steven Kurutz on the legacy of American manufacturing Episode 104: Will Bardenwerper on how baseball builds communitiesSupport Kate: PatreonSubstackPayPal-Leave a One Time TipAffiliates:REDMOND REAL SALT: Use code MINDBODYSOIL_15 for 15% off at Redmond.lifeFIELD COMPANY CAST IRON: fieldcompany.com/kate_kavanaughBAHÉ FOOTWEAR: Use the code ‘Kate10'...

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

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.

We eat apples in the summer and enjoy bananas in the winter. When we do this, we go against the natural order of life which is towards death and decay. What gives? This week, Latif Nasser spoke with Nicola Twilley, the author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves. Twilley spent over a decade reporting about how we keep food alive as it makes its way from the farm to our table. This conversation explores the science of cold, how fruits hold a secret to eternal youth, and how the salad bag, of all things, is our local grocery store's unsung hero.Special thanks to Jim Lugg and Jeff WoosterEPISODE CREDITS: Reported by Latif Nasser and Nicola Twilleywith help from Maria Paz GutierrezProduced by Maria Paz GutierrezOriginal music from Jeremy BloomSound design contributed by Jeremy Bloomwith mixing help from Arianne WackFact-checking by Emily Krieger and Edited by Alex NeasonEPISODE CITATIONS:Articles  New Yorker Article - How the Fridge Changed Flavor (https://zpr.io/32TuSmAc2HbQ)by Nicola TwilleyNew Yorker Article - Africa's Cold Rush and the Promise of Refrigeration (https://zpr.io/3g9VdgKMAiHf) by Nicola TwilleyBooks Frostbite (https://zpr.io/Mg3Q7JCBvcAg) by Nicola TwilleySignup for our newsletter!! It includes short essays, recommendations, and details about other ways to interact with the show. Sign up (https://radiolab.org/newsletter)!Radiolab is supported by listeners like you. Support Radiolab by becoming a member of The Lab (https://members.radiolab.org/) today.Follow our show on Instagram, Twitter and Facebook @radiolab, and share your thoughts with us by emailing radiolab@wnyc.org.Leadership support for Radiolab's science programming is provided by the Gordon and Betty Moore Foundation, Science Sandbox, a Simons Foundation Initiative, and the John Templeton Foundation. Foundational support for Radiolab was provided by the Alfred P. Sloan Foundation.

The Good Food team — host Evan Kleiman and producers Gillian Ferguson, Laryl Garcia, and Elina Shatkin — choose their favorite segments of the year. Nicola Twilley takes a cold plunge into the history of refrigeration. Chef Fadi Kattan is on a mission to document and share Palestinian foods, traditions, and the work of home cooks. Filmmaker Peter Byck casts a lens on the maverick farmers and scientists working to solve the climate crisis. In her latest docuseries, Pati Jinich showcases the politics, culture, and cuisine of the US/Mexico borderlands.

The Good Food team — host Evan Kleiman and producers Gillian Ferguson, Laryl Garcia, and Elina Shatkin — choose their favorite segments of the year. Nicola Twilley takes a cold plunge into the history of refrigeration. Chef Fadi Kattan is on a mission to document and share Palestinian foods, traditions, and the work of home cooks. Filmmaker Peter Byck casts a lens on the maverick farmers and scientists working to solve the climate crisis. In her latest docuseries, Pati Jinich showcases the politics, culture, and cuisine of the US/Mexico borderlands.

The “cold chain” that delivers our food is inconspicuous but vast. The US alone boasts around 5.5 billion cubic feet of refrigerated space; that’s 150 Empire State Buildings’ worth of freezers. Now, the developing world is catching up. On Zero, Nicola Twilley, author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves, discusses how refrigeration became so ubiquitous and what our reliance on it means for our palates and the planet. Explore further: Past episode with Stacey Abrams on how kitchen-table decisions can cut emissions Past episode with journalist George Monbiot on how the world’s food system needs a radical rethink Past episode with two vertical farming companies taking agriculture indoors Zero is a production of Bloomberg Green. Our producer is Mythili Rao. Special thanks this week to Kira Bindrim, Aaron Rutkoff and Monique Mulima. Thoughts or suggestions? Email us at zeropod@bloomberg.net. For more coverage of climate change and solutions, visit https://www.bloomberg.com/green.See omnystudio.com/listener for privacy information.

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

Dr. Hoffman continues his conversation with Nicola Twilley, author of author of “Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves.” 

The Impact of Refrigeration on Food, Health, and the Planet: Nicola Twilley, author of “Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves,” details the historical development of refrigeration, its profound impact on food preservation, diets, and urbanization. The conversation also covers the technological and environmental challenges posed by refrigeration, alternative food preservation methods, and the consequences for small farmers and the global food system. Nicola also shares insights into the health implications of refrigeration and the innovative solutions being explored to reduce its environmental footprint.

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.    

Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves by Nicola TwilleyPrime Future Newsletter by Janette BarnardThe Great Beef Bonanza and the Fall of the Cattle Kingdom"Our ancestors learned to control fire before modern humans even evolved. But our ability to command cold at will dates back a little more than 150 years. Mechanical cooling refrigeration produced by human artifice as opposed to the natural chill offered by weather dependent snow and ice wasn't achieved until the mid 1700s and wasn't commercialized until the late 1800s, and it wasn't domesticated until the 1920s."That is a quote from the book that we're gonna be talking about here today, Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves by Nicola Twilley. I'm very excited to dive into this book. There's so much here on the history of refrigeration and we take for granted how much refrigeration has changed our food system and our world in a number of profound ways.But I'm also excited to not be tackling this massive project by myself. Coming back for another episode is my good friend, animal agtech venture capitalist, and creator of the Prime Future newsletter, Janette Barnard. Also from Twilley's book: "It's impossible to make sense of our global food system until you understand the mysterious logic of the all-but-invisible network of thermal control that underpins it. We overcame not just rot, but seasonality and geography as well."Listen as Janette and Tim unpack their takeaways from this incredible book about the history of refrigeration.

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.

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.

"Engrossing...hard to put down."—The New York Times Book Review“Frostbite is a perfectly executed cold fusion of science, history, and literary verve . . . as a fellow nonfiction writer, I bow down. This is how it's done.”—Mary Roach, author of Fuzz and StiffAn engaging and far-reaching exploration of refrigeration, tracing its evolution from scientific mystery to globe-spanning infrastructure, and an essential investigation into how it has remade our entire relationship with food—for better and for worseHow often do we open the fridge or peer into the freezer with the expectation that we'll find something fresh and ready to eat? It's an everyday act—but just a century ago, eating food that had been refrigerated was cause for both fear and excitement. The introduction of artificial refrigeration overturned millennia of dietary history, launching a new chapter in human nutrition. We could now overcome not just rot, but seasonality and geography. Tomatoes in January? Avocados in Shanghai? All possible.In Frostbite, New Yorker contributor and cohost of the award-winning podcast Gastropod Nicola Twilley takes listeners on a tour of the cold chain from farm to fridge, visiting off-the-beaten-path landmarks such as Missouri's subterranean cheese caves, the banana-ripening rooms of New York City, and the vast refrigerated tanks that store the nation's orange juice reserves. Today, nearly three-quarters of everything on the average American plate is processed, shipped, stored, and sold under refrigeration. It's impossible to make sense of our food system without understanding the all-but-invisible network of thermal control that underpins it. Twilley's eye-opening book is the first to reveal the transformative impact refrigeration has had on our health and our guts; our farms, tables, kitchens, and cities; global economics and politics; and even our environment.In the developed world, we've reaped the benefits of refrigeration for more than a century, but the costs are catching up with us. We've eroded our connection to our food and redefined what “fresh” means. More important, refrigeration is one of the leading contributors to climate change. As the developing world races to build a US-style cold chain, Twilley asks: Can we reduce our dependence on refrigeration? Should we? A deeply researched and reported, original, and entertaining dive into the most important invention in the history of food and drink, Frostbite makes the case for a recalibration of our relationship with the fridge—and how our future might depend on it.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.https://www.nicolatwilley.com/Become a supporter of this podcast: https://www.spreaker.com/podcast/earth-ancients--2790919/support.

Journalist and podcaster Nicola Twilley has dedicated years to the study of refrigeration. AudioFile's Alan Minskoff tells host Jo Reed how this is one of the most important environmental studies of the year. The audiobook reveals the significance of cooling food and the cost to the environment of doing so, as well as its effect on flavor. Twilley is witty and ably simplifies science. She describes the elements of the “cold chain” that bring us our food, but bemoans how the convenience of the fridge often displaces flavor and sacrifices vitamins.  Read our review of the audiobook at our website. Published by Penguin Audio.  Discover thousands of audiobook reviews and more at AudioFile's website.      Support for our podcast comes from Dreamscape, an award-winning audiobook publisher with a catalog that includes authors L.J. Shen, Freida McFadden, and Annie Ernaux. For more information, visit dreamscapepublishing.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Among the many things that we take for granted in the age of indulgence is refrigeration. In “Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves”, Nicola Twilley brings us the history of what is arguably among the top three inventions of the century. She went far down many rabbit holes including orange juice tank farms, meat lockers, banana ripening rooms and frigid warehouses to uncover the different layers of refrigeration. What is the story behind tunas being transported in coffins? What is fridge dating? And why didn't Abraham Lincoln ever have a banana? Tune in for many such anecdotes both amusing and revealing in equal measure.

Frank talks about the falling recruitment numbers for the United States Navy. He also sits down with Nicola Twilley, a journalist and author, whose latest book is Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves. They talk about how refrigeration has changed the food we eat. Learn more about your ad choices. Visit megaphone.fm/adchoices

Frank starts the show joined by WABC host Dominic Carter to discuss both Tulsi Gabbard and RFK Jr. endorsing Trump. He moves on to talk with Marvin Scott, a veteran journalist on PIX11, with over 50 years of experience and the author of the book As I Saw It. They talk about the evolution of journalism and interesting stories from the business. Frank talks about the falling recruitment numbers for the United States Navy. He also sits down with Nicola Twilley, a journalist and author, whose latest book is Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves. They talk about how refrigeration has changed the food we eat. Frank hosts a midnight panel consisting of stand-up comedian, Fred Rubino and Ralph Romeo, an actor, radio talk show host and personal trainer. They cover the sinking of an Italian superyacht, Walmart shoppers, the assassination attempt on Trump and much more. Frank wraps up the show talking about Ed Kelce, the father of football players Jason and Travis Kelce, being banned off X as well as the sad passing of former wrestler Sid Vicious. He is also joined by Noam Laden for News You Can Use and he opens listener mail. Learn more about your ad choices. Visit megaphone.fm/adchoices

Nicola Twilley, journalist and author, whose latest book is “Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves” Topic: how refrigeration has changed the food we eat Book: https://www.amazon.com/Frostbite-Refrigeration-Changed-Planet-Ourselves/dp/0735223289 Social Media: https://x.com/nicolatwilley?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor https://www.instagram.com/nicolatwilley/?hl=en Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, it's all about food inventions and innovations. Nicola Twilley reveals the secret history of refrigeration, from ingenious fridge designs to Rwanda's pioneering “coldscape.” Plus, meat scientist Chris Calkins invents new cuts of steaks, and Dan Pashman wonders if the food tech takeover is actually a bust. Finally, we share a recipe for the pope's spaghetti.Get this week's recipe for Spaghetti with Prosciutto, Parmesan and Peas here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

The “cold chain” that delivers our food is inconspicuous but vast. The US alone boasts around 5.5 billion cubic feet of refrigerated space; that's 150 Empire State Buildings' worth of freezers. Now, the developing world is catching up. On Zero, Nicola Twilley, author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves, discusses how refrigeration became so ubiquitous and what our reliance on it means for our palates and the planet.  Explore further: Past episode with Stacey Abrams on how kitchen-table decisions can cut emissions Past episode with journalist George Monbiot on how the world's food system needs a radical rethink  Past episode with two vertical farming companies taking agriculture indoors Zero is a production of Bloomberg Green. Our producer is Mythili Rao. Special thanks this week to Kira Bindrim, Aaron Rutkoff and Monique Mulima. Thoughts or suggestions? Email us at zeropod@bloomberg.net. For more coverage of climate change and solutions, visit https://www.bloomberg.com/green.See omnystudio.com/listener for privacy information.

The refrigerator has become so common that we may not give it a great deal of thought, but this one appliance has had a tremendous influence on the way we live at home. And yet, less than 100 years ago, people didn't have refrigerators at all. Nicola Twilley is the author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves

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

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

We've been on a food & farming run this week. First, we talked with America's “lunatic farmer,” Joel Salatin, about how regenerative agriculture can regenerate the United States. And we followed that up with the food blogger and writer Nicola Twilley who explained about how refrigeration has transformed not only our food, and our planet, but also ourselves. Our guest today, Andrea Freeman, makes food policy central to the politics of America from its foundations to today. Her provocative new book, Ruin Their Crops On the Ground is intended as a kind of Fast Food Nation for the Black Lives Matter era. From the genocidal Trail of Tears to the anything but “free” school lunches in America today, Freeman argues that food has been always used by American corporate and political interests as a weapon of conquest and control.Andrea Freeman, a pioneer in the field of food politics, is a professor at Southwestern Law School. A Fulbright scholar and author of Skimmed: Breastfeeding, Race, and Injustice, Freeman has published and appeared in the Washington Post, Salon, The Takeaway, Here & Now, the Atlanta Journal-Constitution, Black Agenda Report, and more. 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

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.

Today on AirTalk, the Los Angeles City Attorney's office filed a lawsuit against an Airbnb influencer for illegally listing properties on vacation rental platforms. Also on the show, the latest on the Kroger and Albertsons merger; author Nicola Twilley stops by to talk about her new book ‘Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves;' we rundown what to expect from the upcoming Republican National Convention; our TV critics review the best TV of the year so far; and more. LA City Attorney sues Airbnb influencer for listing rent-controlled units (00:17) Latest on Kroger & Albertsons merger (18:37) New book explores the history of refrigeration (34:04) What to expect from next week's RNC (50:51) How do you solve household battles? (1:08:34) TV-Talk (1:25:26)

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.”

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

Amazon joins the likes of Microsoft, Apple, Nvidia and Alphabet above $2T. Who is least likely to stay there? (00:21) Jason Moser and Bill Mann discuss: - Tips for playing the long game with the 2024 election cycle ramping up - Amazon joining the $2T club, and which member is most likely to experience a big fall. - Disappointing earnings for Walgreen's and Nike, while McCormick keeps business zesty. (19:11) Author Nicola Twilley talks about her new book Frostbite, the development of modern refrigeration, and what its evolution can teach us about the development of other technologies today. (31:22) Jason and Bill break down two stocks on their radar: Disney and Itron. Stocks discussed: AMZN, RMD, WBA, NKE, NVDA, DIS, ITRI Host: Dylan Lewis Guests: Jason Moser, Bill Mann, Nicola Twilley, Ricky Mulvey Engineers: Tim Sparks, Dan Boyd Learn more about your ad choices. Visit megaphone.fm/adchoices

Nicola Twilley takes a cold plunge into the history of refrigeration. Lucas Sin explains how to use the freezer to improve cooking. Adrienne Borlongan jettisoned a career in nursing to explore ice cream production. For two decades, Michael Buch has watched Silver Lake change around his shop, Pazzo Gelato. At the farmer's market, Elaine Marumoto-Perez and her brother use apricots to make ice cream and donate portions of each pint to charity.

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

Is it just too hot?  Then come along for this talk about Frostbite by Nicola Twilley on the history & future of refrigeration. You can read up on some outtakes and extra stuff at the blog: https://www.ediblegeography.com/And order your own copy of the book here: https://www.penguinrandomhouse.com/books/551601/frostbite-by-nicola-twilley/Of course, if you have your favorite local bookshop - buy one there. If you'd like more Nicola Twilley, you can see her on her book tour - details here: https://www.nicolatwilley.com/events/or catch more interviews with her here: https://www.nicolatwilley.com/frostbite/Some come along, and listen to thoughts on ThermoKing, and learn about my emerging Grand Unified Theory of American Food.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Happy publication day to Frostbite by Nicola Twilley! Listen to editor Ann Godoff share backstory on the book, and stay tuned for a reading from the audiobook.About the book: An engaging and far-reaching exploration of refrigeration, tracing its evolution from scientific mystery to globe-spanning infrastructure, and an essential investigation into how it has remade our entire relationship with food—for better and for worse.Read more: https://www.penguinrandomhouse.com/books/551601/frostbite-by-nicola-twilley/Follow us online—Website: https://www.penguin.com/penguin-press-overview/ Instagram: https://www.instagram.com/penguinpress/ Twitter: https://twitter.com/penguinpress TikTok: https://www.tiktok.com/@thepenguinpress Facebook: https://www.facebook.com/PenguinPress/ LinkedIn: https://www.linkedin.com/showcase/10489701/admin/feed/posts/

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

In this episode, Kate sits down with author and co-host of the Gastropod Podcast, Nicola Twilley, to talk about her new book Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves. Nicola has written an absolute page-turner exploring the massive and far-reaching impacts of refrigeration on just about every aspect of our lives, not since the dawn of agriculture has something changed our world so radically. In this episode, her and Kate explore the domestication of cold - which, very much unlike fire - is a recent phenomenon. The cold chain is new - not even 150 years old - and its impacts on our health and the environment, on biodiversity and flavor, are big. It's a technology that can slow time, delay death, and shift our geography. It has led to the marketing of an apple by an astronaut, the reinvention of the tomato many times over, and so much more. We talk about biodiversity loss, death, and also how we might re-imagine the cold chain in light of the global cold rush. This is an episode not to be missed and a book you won't be able to put down!Sponsored By:REDMOND REAL SALTMine to Table Salt from Utah, Redmond Real Salt is packed full of 60+ Trace Minerals and is a staple in my kitchen. Find their salt, Re-Lyte Hydration Powder, and so much more here. Use code MINDBODYSOIL_15 for 15% off!redmond.lifeSUNDRIES FARM GARLICHand grown Sundries Farm Garlic is certified disease-free and grown in the volcanic soils of Idaho. With a range of soft and hard-neck varietals the unmatched flavor and big cloves are perfect for both your seed and culinary needs. Pre-order now for shipping in September. sundriesfarm.comSupport the Podcast:SubstackLeave a one-time TipFind Nicola:Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves (out June 25th)GastropodInstagram: @nicolatwilleyX: @nicolatwilleyConnect with Kate:Instagramemail: kate@groundworkcollective.com

In this episode of Talk Nerdy, Cara is joined by author and podcaster Nicola Twilley to talk about her new book,”Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves.” Follow Nicola: @nicolatwilley

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

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