Podcasts about poison squad

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In this episode of Don't Eat Poop!, our hosts Matt and Francine are joined by Sharon Beals from SKKB LLC, straight from the Food Safety Consortium 2024.Sharon truly cares about this work of keeping food safe. She has more than 40 years of experience in food safety, quality, and regulatory compliance, and during that time held senior-level roles across foodservice and manufacturing companies, and today she's sharing her expertise with us.Tune in to find out the lessons Sharon has learned throughout her career and that will help us keep food safe. They'll talk through a culture of doing things right (even when no one is watching), the biggest food safety challenge of the next 20 years, and more.In this episode:

In this week's Aftermath REWIND, Rebecca speaks with Pulitzer-prize winning American science journalist Deborah Blum. Director of the Knight Science Journalism program at MIT and author of six books, including The Poison Squad (2018) and The Poisoner's Handbook (2010), she makes a compelling argument for a new potential verdict. Fact Checker Chris Smith and Producer Clayton Early stop by to discuss. Join our Patreon!We have merch!Join our Discord!Tell us who you think is to blame at http://thealarmistpodcast.comEmail us at thealarmistpodcast@gmail.comFollow us on Instagram @thealarmistpodcastFollow us on Twitter @alarmistThe Support this show http://supporter.acast.com/alarmist. Hosted on Acast. See acast.com/privacy for more information.

In this episode of Don't Eat Poop!, our hosts Matt and Francine are joined by Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, at the 2024 FDA Retail Food Seminar & IEHA Annual Education Conference.She is the author of “The Poison Squad”, one of Matt's favorite food safety books. Together they explore her outrageous findings from the time before regulations that she shares in the book, as well as ways to make things change for the better.In this episode:

Fitness-Trends und High-End-Smoothies auf der einen, 200 Millionen Menschen mit Übergewicht auf der anderen Seite. Der Riss, der die USA durchzieht, macht sich unter anderem auch bei der Ernährung bemerkbar. Was US-Amerikaner*innen essen oder wie gesund sie sind, ist allerdings nicht nur eine Frage der persönlichen Entscheidung oder Willenskraft. Denn hinter Kalorienzahlen und Nährwerten stecken knallharte kapitalistische Interessen und systemische Ungerechtigkeit. Expert*innen in dieser Folge: Mark Kurlansky https://www.markkurlansky.com/ Autor Nina Mackert https://www.uni-leipzig.de/personenprofil/mitarbeiter/dr-nina-mackert Historikerin an der Uni Leipzig Jerold Mande https://www.hsph.harvard.edu/profile/jerold-r-mande/ Professor für Ernährung an der Harvard School of Public Health Marion Nestle https://steinhardt.nyu.edu/people/marion-nestle Professorin für Gesundheit, Ernährung und Lebensmittelstudien an der New York University Für mehr Informationen rund um das Thema empfehlen wir: Mark Kurlansky: “Birdseye. The Adventures of a Curious Man” Marion Nestle: “Food Politics: How the Food Industry Influences Nutrition and Health” Politico:”The FDA's Food Failure”: https://www.politico.com/interactives/2022/fda-fails-regulate-food-health-safety-hazards/ Film über Harvey Wiley und die “Poison Squad”: https://www.dailymotion.com/video/x8jbub8

Poison friends! Today's episode is all about food adulteration (drinks and some medicine/supplements as well) that was taking place in the 1800s-early 1900s (even some more recent scandals). My biggest source for this episode was Deborah Blum's The Poison Squad, which I highly recommend (her other book, The Poisoner's Handbook is also great). It follows scientists (namely one, Dr. Harvey Wiley) and their allies in the fight to protect consumers from food processors and corporations who were more concerned with saving money than protecting the people they sold to. We will discuss the toxic preservatives, disgusting additives, and fakes that were once allowed as a part of our food supply as well as how it effected the people who consumed them. We will also discuss important legislation and how long and difficult that road was. Hold on to your stomachs, folk...things might get gross. Also, trigger warning for animal cruelty discussed in one part...basically the treatment of livestock during this time. Thanks so much for listening and learning with us! Follow us on socials: The Poisoner's Almanac on IG- ⁠https://www.instagram.com/poisoners_almanac?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==⁠ Adam- ⁠https://www.tiktok.com/@studiesshow?is_from_webapp=1&sender_device=pc⁠ Becca- ⁠https://www.tiktok.com/@yobec0?is_from_webapp=1&sender_device=pc⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/goldstar002/support

This week, we start a two-part series on the U.S. Food and Drug Administration. Spoiler alert, a lot of food used to be spoiled. Stop drinking raw milk.

Well folks, there's no easy way to say this, so we'll get right to it. In this episode, we announce that the podcast is coming to an end. Thank you all for being part of this community. The past six years have been absolutely wild. We've laughed, we've cried, we've… talked about buttholes. (Too often, perhaps??) Many of you have been part of this community for years. We appreciate your warmth, your support, and your willingness to cackle along with two very goofy grown women.  We're blown away by how big this little indie podcast has become. We started with one microphone on a TV tray, and we're ending on March 29 & 30th with two sold out live shows. What a way to go. We couldn't have done it without you. As you can probably imagine, this decision wasn't an easy one. We talk about it quite a bit on this episode. Arriving at this decision has been tough, but we know that it will free us up to do what we're meant to do. For Brandi, that'll mean spending more time with her family, having *just one* full-time job, and getting out of content creation. For Kristin… well, first she has to get her butthole back from Brandi. After that? Who knows! Thank you all again for being part of this community. You're the skeeziest scunches in all the land, the best listeners this side of the mighty Mississip', and the meanest Bob Mosses this town has ever seen. We appreciate you. …. And now that you're good and bummed, please hang in there for a truly disgusting story. This week, Kristin tells us about Dr. Harvey Wiley, whose relentless hard work led to the creation of America's first consumer protection laws. We guarantee you'll never look at milk the same way again. And now for a note about our process. For this episode, Kristin read a bunch of articles, then spat them back out in her very limited vocabulary. We owe a huge debt of gratitude to the real experts who covered these cases. In this episode, Kristin pulled from: The “Poison Squad” episode of American Experience The book “The Poison Squad: One Chemist's Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century” by Deborah Blum YOU'RE STILL READING? My, my, my, you skeezy scunch! You must be hungry for more! We'd offer you some sausage brunch, but that gets messy. So how about you head over to our Patreon instead? (patreon.com/lgtcpodcast). At the $5 level, you'll get 50+ full length bonus episodes, plus access to our 90's style chat room!

Host Don Wildman examines a captivating portrait that played a central role in a tale that pitted a master magician against a literary lion, a medal that was awarded to a man whose controversial experiments changed American dinner tables forever, and a key used by a remarkably shady imposter who pulled off a jaw-dropping feat of trickery. Hosted on Acast. See acast.com/privacy for more information.

Oh, to taste the food of the past. Strawberry jam made from farm-fresh strawberries. Milk straight from the cow. Cookies baked with freshly churned butter and brown sugar. Because that's how it was, right? Everything used to be fresher, more pure, unadulterated by preservatives or additives, right? Our latest TPWKY book club pick shows us just how wrong that notion is. Science journalist and Pulitzer Prize-winning author Deborah Blum joins us this week to chat about her book, The Poison Squad, which tells the story of the fight for food safety regulation in the United States at the turn of the 20th century. In our conversation, Blum rips off those rose-tinted nostalgia glasses and reveals that strawberry jam rarely contained strawberries, milk could include a mix of formaldehyde and pond water, butter had borax, and brown sugar was mostly ground up insects. Until one man, chemist Harvey Wiley, stepped up and spearheaded the campaign for food safety legislation, all of these horrific practices of food adulteration were entirely legal. Tune in to learn what Wiley was up against and some of the tactics used in his struggle, including the wild story of the experiment that gave this book its title.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Der er sur smiley herfra! Dr. Harvey Wiley var træt af, at der var alt muligt lort i vores mad. Og med god grund! For hvis du er typen, der er bekymret for e-numre, så skal du bare være glad for at du ikke levede i starten af 1900-tallet. Her var det nemlig ikke ualmindeligt, at fødevarer var propfyldt med alt fra kobber til boraks. Det gav rynker i panden hos Dr. Wiley, da rigtig mange af dem også er hovedingrediensen i mange rengøringsmidler. Derfor kastede Dr. Wiley sig over et vanvittigt eksperiment, der én gang for alle skulle bevise at maden var krydret med pisse farlig gift: Han ville sætte en gruppe frivillige på en årelang kemikaliediæt og dokumentere resultaterne. Velkommen til The Poison Squad - og velbekomme! --------------------- REKLAME: Dagens afsnit er sponsoreret af og indeholder reklame for HelloFresh! Brug koden VVH23 når du skriver dig op til måltidskasser hos HelloFresh og få op til 1.150 kr rabat på de fem første måltidskasser - og gratis fragt på den første. Tak til HelloFresh for at hjælpe med at holde podcasten gratis. --------------------- Dagens Øl: Kælderklubben Bryghus, Wharmpess (7 %) SKIP TIL 07:45 FOR HISTORIEN. Find billetter til live-shows på: vanvittigverdenshistorie.dk/live-shows Se Vanvidsbarometeret på: barometerbjarke.dk

This is the epic story of Dr. Harvey Washington Wiley, an American chemist who pulled back the curtain on the unregulated, U.S. food industry of the late 1800s. With the assistance of his "Poison Squad" - a group of test subjects who willingly volunteered to eat food preserved with toxic substances such as formaldehyde and borax - and the indirect help of Upton Sinclair's sensational The Jungle, Harvey was finally able to influence the passing of the Meat Inspection Act and the Pure Food and Drug Act of 1906. Try not to listen on an empty stomach, because you may not have an appetite by the end. See omnystudio.com/listener for privacy information.

Josh and Kurt talk about Lufthansa trying to ban Airtags. This has a similar feel to all the security events where a company tries to hand waive away a security problem then having to walk back all their previous statements. There is almost always a massive imbalance between the large companies and consumers. Show Notes Lufthansa bans airtags Airtag stalking problems Lufthansa unbans airtags Cult of the Dead Cow book TV Typewriter Andre the Giant on an airplane Poison Squad

Deborah Blum, Director of the Knight Science Journalism program at MIT and the Publisher of Undark magazine, is a Pulitzer-Prize winning science journalist, columnist and author of six books, most recently, The Poison Squad, a 2018 New York Times Notable Book. That book, as with all her recent books, focuses on influential moments in the history of science. She has worked as a science columnist for The New York Times, a blogger for Wired, and has written for other publications ranging from The Wall Street Journal to Mother Jones, The Guardian to Lapham's Quarterly. Her work has been anthologized in Best American Science Writing, Best American Nature Writing, and Best Science On-Line. Before joining MIT in the summer of 2015, she was the Helen Firstbrook Franklin Professor of Journalism at the University of Wisconsin–Madison, a position she held for 18 years. Previously, she worked at five different newspapers, including as a staff science writer for The Sacramento Bee, where she won the Pulitzer in 1992 for her reporting on ethical issues in primate research. She received her A.B.J. from the University of Georgia in 1976 and her M.A. from the University of Wisconsin–Madison's School of Journalism in Mass Communication in 1982. Deborah is a past president of the National Association of Science Writers and a former board member of the World Federation of Science Journalists. She serves on the advisory boards of the Council for the Advancement of Science Writing, Chemical and Engineering News, Spectrum, The Scientist and the MIT Museum. She is a fellow of the American Association for the Advancement of Science and a lifetime associate of the National Academy of Sciences, both in recognition of her work in public understanding of science. Larry Keener, C.F.S., P.A., P.C.Q.I., is President and CEO of International Product Safety Consultants Inc. (IPSC), based in Seattle, Washington. IPSC is a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. IPSC is engaged in the conformity, risk assessment, and food safety verification business. Larry is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies including: high pressure processing (HPP), microwave, pulsed electric field (PEF), high-powered ultrasound, atmospheric plasma, and low-energy electron beam technology. He is a past president of IFT's Nonthermal Processing Division. Larry is a 2013 Fellow of the Institute of Food Technologists (IFT), a board-certified food scientist (International Food Science Certification Commission), and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST) lifetime achievement award for his work in microbiology and food safety. He is a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. Larry is also a 2022 inductee into the George Washington Carver Society. He has received numerous other awards and honors, and he has published more than 100 papers on subjects related to food production and food safety science. Larry is a frequently invited speaker to food industry, business and scientific conferences, workshops, and seminars. He is also a member of the Editorial Advisory   Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Deborah [04:18] about: The shocking discoveries Deborah made about food safety in the 19th century while writing her book, The Poison Squad, which chronicles the passage of the 1906 Pure Food and Drug Act How the unregulated food industry's prioritization of profits over public health led to food being one of the top ten causes of death during the latter half of the 19th century, which is also sometimes referred to as the period of the “Great American Stomachache” The different kinds of risk associated with food in urban versus rural environments The issues of adulteration and the lack of labeling requirements in the 19th century The questionable ethics of the Hygienic Table Trials that were conducted by U.S. Department of Agriculture (USDA) Chief Chemist Dr. Harvey Wiley, in an effort to convince industry, regulators, and the public that the compounds being added to foods were harmful to human health The impacts that Dr. Wiley's experiments had on public perceptions of food safety and the progression of U.S. food regulation, and the role that media played in disseminating Dr. Wiley's findings How behind-the-scenes relationships between food industry regulators, politicians, and the scientific community may weaken the law, both in present day and the 19th century Deborah's biggest revelation from researching and writing The Poison Squad—a grim case of formaldehyde in milk. We also speak with Larry [59:42] about The Poison Squad from industry's point of view, including conversations about: Possible reasons why the food industry neglected to ensure the safety of substances it was adding to food products in the 19th century, including a lack of technical capability and regulation Changes in regulations and public sentiment around food safety over the last century, and how the general approach to food safety has been guided by discordant views among different stakeholder groups How the antagonism that occurred at the highest levels of the federal government during the events chronicled in The Poison Squad set in motion a series of events that gave passage to future food safety legislation The successes that scientifically minded food safety advocates in the U.S. have made since the enactment of the 1906 Pure Food and Drug Act, and improvements that need to be made regarding international harmonization Results that can arise from the friction between industry's need to turn a profit versus the drive to do right by consumers, as well as the economic value of ensuring food safety versus cutting corners. Food Safety Education Month Resources CDC FDA USDA The Partnership for Food Safety Education Food Safety Magazine  ​ We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

For the past two years, the news has been stark and at times, downright terrifying. War, disease, supply shortages – but these matters do not exist in a vacuum. These global concerns have trickle-down effects on industries across the board, including the food world. From food recalls to fast food worker strikes to global shortages, we look to shows across our network to uncover the history, legislation, and key issues behind headline news and how it relates to what we eat. Further Reading and Listening: Learn more about the founding of the FDA on A Taste of the Past episode 346: Poison Squad: Founding of the FDA and about the FDA's present short-comings on What Doesn't Kill You: episode: 364: Explosive Report on How the FDA is Failing Our Food System. You can read Deborah Blum's book Poison Squad here or watch the film about it here.Dig deeper into the history of, and current controversies surrounding OSHA on What Doesn't Kill You Episode 316: Where is OSHA in meatpacking?Listen to the full episode of What Doesn't Kill You episode 347: Poultry Farmer Blows the Whistle on Perdue and find out more about Rudy Howell's story and how you can support the Food Integrity Campaign at https://foodwhistleblower.org/Find out more on Why the War in Ukraine Will Affect Food Supplies Globally on episode 363 of What Doesn't Kill You Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

This week, Pulitzer Prize-winning author Deborah Blum discusses her recent book The Poison Squad, which tells the dramatic true story of how food was made safe in the United States and the heroes, led by Dr. Harvey Washington Wiley, who fought for change. This conversation originally took place August 15, 2019 and was recorded live [...]

This week, Pulitzer Prize-winning author Deborah Blum discusses her recent book The Poison Squad, which tells the dramatic true story of how food was made safe in the United States and the heroes, led by Dr. Harvey Washington Wiley, who fought for change. This conversation originally took place August 15, 2019 and was recorded live [...]

Today, we're going to explore industrial agriculture and what that means to farmers and ranchers, to farm workers, to corporations, and consumers. Our guest today, Adam Zipkin, serves as council to New Jersey Senator, Cory Booker. He advises Senator Booker on issues related to food policy, agriculture, and animal welfare. Booker has been deeply engaged in legislation such as the Farm System Reform Act, Black Farmers Act, and the Climate Stewardship Act. Interview Summary Now, the work that you and your colleagues are doing, and of course, Senator Booker, is really important, groundbreaking work. So I'd like to dive in and talk about that. So first, could you tell us about the work that you and Senator Booker are doing - focused around the area of agriculture? I was with Senator Booker when he was Mayor Booker in Newark, New Jersey. And when he was mayor, we saw up close how a lot of communities in Newark were food deserts. We did a lot at the city level to try to address that where we had communities where people just didn't have access to healthy foods and to fresh fruits and vegetables. So we would try to attract new supermarkets and started growing a lot more produce in the city. But ultimately, we realized that the scale of the problem was just bigger than any one city could solve on its own. Then, when we came to the Senate, Senator Booker and I traveled and met with farmers, and went to rural communities, not just in New Jersey, but around the country. We went to Duplin County, North Carolina. And there, the Senator saw just how these massive factory farms, large CAFOs, were really hurting the local communities - primarily low-income communities, communities of color - with air pollution, water pollution, and health impacts. As we started working on the 2018 Farm Bill, we traveled to Missouri, Kansas, Illinois, and met with farmers and ranchers there. What the Senator learned was that the same broken food system that was really hurting people in Newark was really a broken system nationally for all of us. So Senator Booker started working on legislation to try to change the system. And he introduced the Climate Stewardship Act, which is focused on investing in farmers and ranchers as part of the solution to climate change; and using existing voluntary USDA conservation programs and targeting dollars to regenerative Ag and soil health practices where we can reduce emissions and increase carbon sequestration. He introduced the Justice for Black Farmers Act, which is a bill to comprehensively address the terrible history of discrimination by USDA against black farmers over the past century. Another really important bill that Senator Booker introduced was the Farm System Reform Act, which is a bill that would put a moratorium on new large factory farms and phase out large factory farms. It really comes up with sort of a blueprint to transition us from this current industrial model that is failing us on so many levels to a more regenerative system. That work is impressive and ambitious in scope. I wish you the best of luck with it. It's interesting to me that you happened to mention Duplin County, NC. So my colleagues and I at the World Food Policy Center did a tour of farms in eastern North Carolina several years back, and Duplin County was one of the places we went. And I just so happened to look up numbers for Duplin County. Now, this goes back several years, so I'm not sure how current they are. But if I remember, the annual production in that county - the counties in North Carolina aren't all that big, by the way, we have 100 of them - but Duplin County's annual production of hogs is 2 million hogs. And in addition to that, 5 million turkeys and 69 million chickens. And this is a single county. So the scope of the industrial agriculture, and of course, the consequences of it are really pretty impressive. So it's interesting you happen to go to that county as well. Let me ask about a report that was published by a group called Farm Action. They published this in 2020. It was entitled "The Truth about Industrial Agriculture." What was it that interested you about this report and how has it influenced your thinking and your work? So Farm Action is one of the stakeholders that our office has worked with a lot, and we consider them to be a really important voice on these issues. The report that you mentioned, "The Truth about Industrial Agriculture," is a report that really does a great job of going through all of the ways in which our industrial meat production system is harming all of us. It shows how it's a system that is really hurting independent family farmers who are forced to try to compete with a system that externalizes all of its costs. We're seeing independent family farmers driven into bankruptcy and forced to sell or be foreclosed on. We're seeing how this current factory farm system hurts the environment through the air pollution, and water pollution. And how it's really dangerous for public health, both in the impacts locally on neighbors with respiratory diseases like asthma, but also, the pandemic risks that we face from large factory farms and the way that the system is so harmful to workers. These were things that Senator Booker and I had learned about and were motivating us in bills like the Farm System Reform Act. But this report just does a great job of consolidating all that information and laying it out and also goes through and dispels a whole bunch of myths about the current system. Can I ask you a question about your perception of public opinion? So Americans, for decades, have spoken, in a way. They wanted food available all the time in their supermarkets in an abundant amount at the lowest possible cost. And the way to deliver on that, the hope that Americans had, was to have industrial agriculture. So do you think Americans are thinking differently about it now? Are you sensing a shift in public opinion or awareness that might be leading the general public along the lines of what you're talking? I do think there's starting to be a shift. I think there's been some polling in the last few years that show that the public does want these factory farms to be better regulated. And, there is growing support for putting a moratorium on new, large factory farms. I think that part of what's really important about reports like this and about bills like the Farm System Reform Act, and having advocates and Senator Booker and others out there talking about these issues and raising awareness about these issues, is I think that, the more that the public learns, the more public opinion will be supportive of bills like the Farm System Reform Act. Because I think that, currently, the industry tries to keep the system as opaque as possible, right? They try to pass these Ag gag laws at a state level that will punish people if they just try to take pictures or show the public what the conditions are like for animals and workers inside of these factory farms. So I think that public opinion is, I think, shifting and I think that, collectively, we're working to try to accelerate that. I'm a bit curious about your impression to see if it was consistent with mine. When we were doing the tours of farms that I mentioned, we visited some industrial-sized agriculture operations and the CAFO units and things. And it was our impression in speaking to the farmers that they weren't making a lot of money from this, that the big companies were, the big companies that are referred to as integrators, but the farmers weren't. And they looked like they were having tremendous risks because they bore most of the risks the companies didn't and their profit margins were very low and they had to work extremely hard under difficult circumstances. And so I think that, if there is any perception among the public, that it's the farmers themselves who work in these places that are making a lot of money. That didn't seem to be consistent with what we were doing. But I was wondering what your impressions were? I think that's exactly right, Kelly. We've met with contract farmers out in the field. We've also had contract farmers come to meet with us in Washington. And the first thing that struck us was how scared they were to even be talking to us because they were telling us that if the big integrators, if these big companies that they were contracting with, if they even found out that they were talking to us, that they could get punished by them. Like you said, a lot of these contract growers, if they were just having to live on the farm income, they would be at or below the poverty line, right? So they're forced to have family income from off the farm just to keep their heads above water. And a lot of them, what we heard from them, wished they had never gone down this road, where they were forced to invest hundreds of thousands of dollars or millions of dollars to build these barns and these manure lagoons and these systems. And now, they've taken on all this debt and they feel like they're trapped and they just can't get out. So one of the things that we do in the Farm System Reform Act, in addition to putting the moratorium on new CAFOs, is to provide $10 billion a year for 10 years to give voluntary buyouts to farmers to contract growers that want to transition out of this industrial model to a more regenerative model. Whether it's using their barns to grow vegetables or mushrooms or to do pasture-based livestock or other types of regenerative agriculture to just help them get out. Oh, that's impressive. It's really nice that you're sensitive to the needs of the people that are working so hard. So back to the report that we were referring to, how do you hope that government agencies and elected officials will use information? I think it's a really important report for Senate offices and House offices to have at their fingertips and to be able to really learn about the system. Because other than the senators or the members of the House of Representatives who are actually on the agriculture committees and focus on these issues day to day, there are a lot of members of Congress, just like there's a lot of members of the public, that have no idea really, of what is going on in the current system. They've heard a lot of the industry talking points because there are well-funded campaigns to get their myths out there. There are also a lot of the dollars spent on lobbying by these big, consolidated, multinational companies. So I think that this report really can help raise awareness amongst members of Congress, both in D.C. and at the state level as well, where we've seen some bills similar to the Farm System Reform Act introduced in various states. And, I think that just having all this consolidated into one report and just laying out how, really, the current system benefits these big companies and their shareholders and really no one else. Sort of rural communities, the environment, animals, workers, independent farmers, all really are being hurt by this system, and having the report and having the sort of myths and the truths about some of the beliefs, I just think it could be really helpful. Because we need to add cosponsors to these bills and build momentum. I think in addition to what you were saying, and those are all really important points, that the average consumer going to the store to buy chicken, let's say, may not be thinking about the welfare of people who live in rural areas or the environmental damage done by some of these operations. But in fact, everybody does get affected by this, by things like antibiotic resistance and overall damage to climate, and there are just so many things that ripple through our world that really nobody's unaffected by it, are they? That's exactly right. I think that the report really, by focusing on all of the negative, externalities from these factory farms, that these big meat-packing companies, they don't absorb those costs, right? Instead those costs are being paid, whether it's by our healthcare system, or by the local communities, or the damage to the environment, through the water pollution where people's local streams and creeks are polluted and their Wells where their families have been drinking water from these wells for generations. And now, they've been poisoned. So all those are costs that don't appear when you're just paying the price at the supermarket, but that all of us are paying. I think the report does a great job of laying that out. So if the kind of policies you're talking about, and let's say other related policies, actually get enacted, what does a transition look like as we change from industrial to other forms of agriculture? Look, this system has been built over many decades and is massive in scale. And so it's not going to change overnight, which is part of why, in the Farm System Reform Act, we put in an immediate moratorium on new large factory farms but we phase them out between now and 2040, right. We recognize it's going to be a transition period that's going to take time. But I think the voluntary payments I mentioned, where we're helping to financially assist the farmers to transition to this new system, I think creating a system where we are paying for the types of practices that are beneficial from an environmental perspective and a climate change perspective, sort of transitioning to where the workplace is, right. Right now, these meat-packing workers are exposed to terrible working conditions. I mean, COVID-19 sort of tore the lid off of this system in terms of, what we don't usually get to see, the public got a view of these meat-packing plants and the conditions and how they became COVID-19 hotbeds and workers were getting sick and dying and creating COVID hotspots in their local communities. And so I think that the transition is where we start to create a system that, rather than benefiting just these big corporations, is benefiting rural communities, independent farmers, workers, and just getting started doing that. So what is success? I think success looks like starting to align our public subsidies with the type of food system that we want to create. Because one thing we haven't even talked about is the ultimate impact of our current system on the people that are eating the food, right. In our country, right now, we're seeing an explosion of diet-related diseases, type 2 diabetes, obesity, heart disease, certain types of cancer, all preventable diseases. That's sort of the end result from this system. And so I think that success will be where, right now, our dietary guidelines say we should be eating 50% or more of our diet should be fruits and vegetables, but less than 2% of our federal Ag subsidies go to fruits and vegetables. So I think aligning our public investments with the outcomes that we want to see. And then, ultimately, success is a system where rather than being part of the climate change problem, our food system is part of the solution by absorbing more carbon than it is generating. And a system that treats workers fairly and treats animals more humanely and has positive economic and environmental impacts on the rural communities. I think transitioning to that, ultimately, is success. I just finished a book called "The Poison Squad," and it is a book about how really broken our food system was at the turn of the century, in the 1900s. And how there was just a decades-long fight by policy makers and the public and advocates to change the system. And they were successful over time. I think it gave me hope that collectively we can now fight that same fight and hopefully have a system that ultimately reflects our values. Bio: Adam Zipkin currently serves as Counsel to United States Senator Cory Booker. In this role, Adam advises Senator Booker on issues related to food policy, agriculture and animal welfare. Before his employment in the Senate, Adam was Deputy Mayor for Economic Development for the City of Newark, New Jersey. Prior to working in City Hall, Adam operated a law office primarily devoted to providing pro bono legal services to Newark residents in need, with a focus on providing representation to low income tenants. In 2006, Adam received the “Pro Bono Attorney of the Year” Award from Essex County Legal Services, Volunteer Lawyers for Justice Program in recognition of his service and dedication to meeting the legal needs of indigent persons.

Robert is joined by Matt Lieb to discuss the Food And Drug Administration. FOOTNOTES: Blum, Deborah. The Poison Squad (pp. 84-85). Penguin Publishing Group. Kindle Edition. https://www.nytimes.com/interactive/projects/cp/obituaries/archives/upton-sinclair-meat-industry  https://www.smithsonianmag.com/science-nature/19th-century-fight-bacteria-ridden-milk-embalming-fluid-180970473/ Unsavory Truth: How Food Companies Skew the Science of What We Eat Marion Nestle Basic (2018) https://www.nature.com/articles/d41586-018-07038-0 https://today.uconn.edu/2021/05/why-is-the-fda-funded-in-part-by-the-companies-it-regulates-2/# https://www.fraud-magazine.com/article.aspx?id=4294967770 https://www.npr.org/2007/11/10/5470430/timeline-the-rise-and-fall-of-vioxx https://www.npr.org/templates/story/story.php?storyId=5462419 https://www.cnn.com/2017/05/09/health/fda-approval-drug-events-study/index.html https://www.scientificamerican.com/article/has-the-drug-based-approach-to-mental-illness-failed/ https://journalofethics.ama-assn.org/article/how-fda-failures-contributed-opioid-crisis/2020-08 https://www.fda.gov/about-fda/fda-basics/when-and-why-was-fda-formed#:%7E:text=Though%20FDA%20can%20trace%20its,Pure%20Food%20and%20Drugs%20Act. https://www.outsourcing-pharma.com/Article/2005/05/30/Whistleblowers-reveal-FDA-exacerbated-Vioxx-scandal https://www.npr.org/sections/thesalt/2015/04/14/399591292/why-the-fda-is-clueless-about-some-of-the-additives-in-our-food https://blogs.edf.org/health/2020/09/23/fdas-failure-food-chemical-safety-chronic-diseases/ Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

By the end of nineteenth century, food in America could be ownright deadly. Sustances added to extend the shelf life of food often shortened the life of the person who ate it. But American corporations blocked even modest food safety egulations. Then, in 1883, chemist Harvey Washington Wiley was named chief chemist of the agriculture department, and the agency began methodically analyzing food and drink, resorting to somtimes shocking methods. Pulitzer Prize-winning science journalist Deborah Blum will tell us about the long and dangerous conflict behind making food safe.

This episode is the epitome of bittersweet… We discuss the origins of everyone's favourite holiday food traditions, including Christmas cookies, advent calendars, and the one and only - cranberry sauce! We then cover the history of the ‘Poison Squad', the volunteer government initiative that ultimately led to the foundation of the FDA. This gave rise to the Delaney Clause and the time that the cranberry industry almost collapsed in one of the nation's first food safety scares - The Great Cranberry Scare of 1959. For all links and references visit our website. This is an independently produced podcast and your support means a lot to us. Please rate, review, and follow wherever you listen!If you would like to contribute to our show, you can do so on our Patreon page.Follow on Instagram and Twitter @unsavorypodcast Follow Sarah & Becca on Instagram @sarahdoesnutrition and @thenutritionjunky This podcast was produced by Geoff Devine at Earworm Radio.Follow Geoff @ewradio on Instagram or visit earwormradio.com. Thanks for listening! Get bonus content on Patreon See acast.com/privacy for privacy and opt-out information.

No, they didn't poison us. They actually tried to prevent companies from poisoning us. But they did this by poisoning people. Confusing, yes, but fascinating.Sources:https://www.esquire.com/food-drink/food/a23169/poison-squad/The Poison Squad: One Chemist's Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century, by Deborah Blumhttps://www.nytimes.com/2018/10/16/books/review/poison-squad-deborah-blum.htmlhttps://gastropod.com/keeping-it-fresh-preservatives-and-the-poison-squad/

Bubble, bubble, toil, and trouble! Welcome friends to a full month of evil episodes, straight from the depths of Hell! We begin our reign of terror with a deep dive into planet Earth's most poisonous foods! What do you have to be extra careful of eating 40lbs of? How many apple seeds will kill you???? And who the funk is the Poison Squad anyway????? So nibble on some Rhubarb leaves and snap into a Blowfish, it's Life's a Banquet the mother fucking podcast!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Life's A Banquet by becoming a member!Life's A Banquet is Powered by Simplecast.

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/biography

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

This week, Rebecca speaks with Pulitzer-prize winning American science journalist Deborah Blum. Director of the Knight Science Journalism program at MIT and author of six books, including The Poison Squad (2018) and The Poisoner's Handbook (2010), she makes a compelling argument for a new potential verdict. Fact Checker Chris Smith and Producer Clayton Early stop by to discuss. Support this show http://supporter.acast.com/alarmist. See acast.com/privacy for privacy and opt-out information.

Hey Tater Tots! It's been forever, but we're still here. Enjoy this episode about the Poison Squad and find out what's in your peanut butter!----------------------------SOUNDSTRIPE END-USER COPYRIGHT LICENSE AGREEMENTSubject to your compliance with the Terms, Soundstripe Inc. grants Linette Llewellyn a non-exclusive, limited, non-sublicensable, and nontransferable license to download, reproduce,prepare derivative works, distribute, perform and display the song Dewdroppah solely ascombined with your work of authorship, titled Poison Squad!.

This week on Meat and Three we're looking at some of the secret and unseen aspects of food. From speakeasies around New York City to what goes on underground in our soil, to little-known sweetening additives in cigarettes, there's alway more to food than meets the eye.Further Reading and Listening:While Threesome Tollbooth is currently closed, you can stay up to date with the bar as they navigate reopening by checking out their website. To hear more from Sother Teague, listen to The Speakeasy on HRN. Subscribe on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS).To learn more about how to get your soil tested in NYC or the soil-related artists and projects The Urban Soils Institute supports, check out their website.To hear the full interview with Deborah Blum, check out Episode 346 of A Taste of the Past. Subscribe on your favorite podcast platform and never miss an episode! (Apple Podcasts | Stitcher | Spotify | RSS). To learn even more about Harvey Washington Wiley and the Poison Squad, check out Deborah's book entitled, “The Poison Squad: One Chemist's Single Minded Crusade for Food Safety at the Turn of the Twentieth Century”. Her book is now also a PBS documentary. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

This 2011 episode from previous hosts Sarah and Deblina covers the U.S. in the late 1800s, when no one really monitored food additives. After Congress refused to regulate food safety, Harvey Wiley had groups of healthy men ingest poisons for six months. Tune in to learn how these "Poison Squads" shed new light on Wiley's cause. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

durée : 00:04:15 - Le Journal de l'histoire - par : Anaïs Kien - Le chimiste américain Harvey Wiley à mené dès la fin du XIXe siècle une croisade contre les pratiques criminelles de l'industrie alimentaire. Un précurseur !

In this episode we talk about the Poison Squad, a group tasked with trying some of the most commonly used food additives in order to determine their effects. This episode is sponsored by Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/wellthatsweird/message Send an email: wellthatsweirdpodcast@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/wellthatsweird/message Support this podcast: https://anchor.fm/wellthatsweird/support

Harry Houdini was an extraordinary showman. He's one of the few people that is still mentioned on a daily basis somewhere in the news. Many listeners are probably very familiar with the stories of seances trying to conjure a message from Houdini. Has Houdini made his presence known from the other side of the Veil? On this episode, we explore the fascinating life and legend of Houdini and share the history and haunts connected to this amazing man who just may still be with us! The Moment in Oddity was suggested by Scott Booker and features The Poison Squad and This Month in History features Houdini debuts Milk Can Trick. Check out the website: http://historygoesbump.com Show notes can be found here: https://historygoesbump.blogspot.com/2021/01/hgb-ep-368-haunted-houdini.html Become an Executive Producer: http://patreon.com/historygoesbump The following music is from https://incompetech.filmmusic.io/: "Vanishing" by Kevin MacLeod (Moment in Oddity) "In Your Arms" by Kevin MacLeod (This Month in History) License: CC BY (http://creativecommons.org/licenses/by/4.0/) All other music licensing: PODCASTMUSIC.COM License Synchronization, Mechanical, Master Use and Performance Direct License for a Single Podcast Series under current monthly subscription. Lovable Yeti by ALIBI Music

By the end of nineteenth century, food in America could be ownright deadly. Sustances added to extend the shelf life of food often shortened the life of the person who ate it. But American corporations blocked even modest food safety egulations. Then, in 1883, chemist Harvey Washington Wiley was named chief chemist of the agriculture department, and the agency began methodically analyzing food and drink, resorting to sometimes shocking methods. Pulitzer Prize-winning science journalist Deborah Blum will tell us about the long and dangerous conflict behind making food safe.

This week Kalie tells us about the dutiful poison squad and Cassie covers two examples of crazy human survival. Every episode we learn new things. In this episode we learn that you can definitely hear all the good girl pats and sleepy girl snores from Lessi the dog

Today we celebrate the birth and life of Dr. Harvey Washington Wiley, the Shot Caller of the Poison Squad.

This time on Stranger Than podcast, Joanna talks about Simpson’s predictions and Nate talks about the Poison Squad. Enjoy! Stranger Than podcast is a part of the Age of Radio podcast syndicate. Check them out at ageofradio.org Stranger Than podcast logo art by Catthulu Art. Take a look at more pieces at https://www.facebook.com/CatThuluArt/ Stranger Than banner art by the very talented Anna   If you enjoy Stranger Than podcast please consider becoming a patron: https://www.Patreon.com/strangerthanpodcast   Do you like Stranger Than podcast? Let us know! Check out our facebook page, facebook.com/strangerthanpodcast, our twitter @_StrangerThan, our Instagram @StrangerThanpodcast, or email us at StrangerThanPodcast@gmail.com. Join our Facebook group, The Strange Space   We are now also available on Spotify! Just type Stranger Than podcast into the search field   STRANGER THAN PODCAST HAS MERCH!!! THAT’S RIGHT! Check it out at https://www.teepublic.com/user/strangerthanpodcast  CHECK OUT OUR SHOW PAGE TOO!  SOURCES https://www.esquire.com/food-drink/food/a23169/poison-squad/   https://www.eater.com/2020/1/28/21112258/pbs-the-poison-squad-documentary-food-regulation-history-deborah-blum-interview   https://www.sciencehistory.org/historical-profile/harvey-washington-wiley Learn more about your ad choices. Visit megaphone.fm/adchoices

September is #FoodSafetyEducationMonth so let’s celebrate by remembering the men who volunteered to get food poisoning for science. #poisonsquad --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

And the science of rocky road’s success… Ketchup started as a far different product from what’s on the shelves today. A lot of its evolution can be traced to an early government agency and a group there called “The Poison Squad” that tested the safety of different chemicals — by eating them. We hear that story. Then a linguist explains why the name “rocky road” actually makes the ice cream taste better. This episode is a special collaboration with Science Diction, a new podcast from the folks at Science Friday about the science stories behind everyday words. Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

Nell'estiva 317 parliamo di attualità con l'esplosione avvenuta a Beirut, causata dal nitrato d'ammonio. Purtroppo non è la prima volta che questo fertilizzante è responsabile di esplosioni, e cerchiamo meglio di capire le dinamiche di quanto avvenuto in Libano.La parola passa poi a Fabio e Andrea che ci parlano di termo aerodinamica. La formula 1 è da sempre alla ricerca del massimo delle performance investendo ingenti capitali e percorrendo nuove strade, come nel caso della termo aerodinamica. Nuovi modelli matematici sempre più complessi ed affidabili permettono di analizzare e sfruttare al meglio l’interazione tra i flussi di aria che lambiscono le superfici del veicolo e l’effetto dell’elevato flusso termico che si genera nelle parti più calde come freni, motore, radiatori e cambio. A partire dal chiedersi se una F1 nera sia più efficiente di una bianca, abbiamo cercato di descrivere questo particolare fenomeno.Tornati in studio per la rubrica scienziati strani parliamo di Harvey Wiley che agli inizi del novecento per sensibilizzare il governo sull'uso incontrollato di additivi alimentari decise di condurre un esperimento umano su quella che poi venne definita la Poison Squad. Per chi volesse approfondire la storia è raccontata anche in un libro e in un recente documentario statunitense.Infine parliamo di virus. Una delle cause dell'aumento delle zoonosi, ovvero le malattie trasmesse dagli animali all'uomo, è l'uomo stesso che modifica l'ambiente e gli habitat animali. Questo succede ad esempio con gli allevamenti intensivi, con la deforestazione, ma anche in modi meno ovvi. Per questo motivo parliamo di febbre della Rift Valley, malattia virale africana, trasmessa dalle zanzare ai ruminanti e all'uomo.Infine dopo un breve excursus sui montatori vi annunciamo che la prossima settimana il podcast è in vacanza. Ma torneremo tra due settimane con nuove e appassionatissime news scientifiche.

At the turn of the 20th century, 12 young men sat in the basement of the Department of Agriculture, eating meals with a side of borax, salicylic acid, or formaldehyde. They were called the Poison Squad, and they were part of a government experiment to figure out whether popular food additives were safe. (Spoiler: Many weren’t.) Food manufacturers weren’t pleased with the findings, but one prominent ketchup maker paid attention. Influenced by these experiments, he transformed ketchup into the all-American condiment that we know and love today. Except ketchup—both the sauce and the word—didn't come from the United States. The story of America’s favorite condiment begins in East Asia. Harvey Wiley (back row, third from left) and the members of The Poison Squad. (U.S. Food and Drug Administration) Members of the Poison Squad dining in the basement of the Department of Agriculture. Harvey Wiley occasionally ate with them, to offer encouragement and support. (U.S. Food and Drug Administration)  The members of the Poison Squad came up with their own inspirational slogan, which hung on a sign outside the dining room. (U.S. Food and Drug Administration ) Guest Alan Lee is a freelance linguist and native Hokkien speaker.  Footnotes And Further Reading The Poison Squad by Deborah Blum tells the very entertaining history of Harvey Wiley, the early days of food regulation in the United States, and, of course, the Poison Squad. The Language of Food by Dan Jurafsky is a word nerd’s dream, and contains more on ketchup’s early history. Special thanks to Dan Jurafsky for providing background information on the early history of ketchup for this episode.  Can't get enough ketchup history? Check out Pure Ketchup: A History of America's National Condiment With Recipes by Andrew F. Smith. Learn more about ketchup's early origins in Dan Jurafsky's Slate article on "The Cosmopolitan Condiment."  Credits Science Diction is hosted and produced by Johanna Mayer. Our editor and producer is Elah Feder. We had additional story editing from Nathan Tobey. Our Chief Content Office is Nadja Oertelt. Fact checking by Michelle Harris, with help from Danya AbdelHameid. Daniel Peterschmidt is our composer, and they wrote our version of the “Song of the Poison Squad.” We had research help from Cosmo Bjorkenheim and Attabey Rodríguez Benítez. Sound design and mastering by Chris Wood.

Science Diction is back! This time around, the team is investigating the science, language, and history of food. First up: Digging into America's favorite condiment, ketchup! At the turn of the 20th century, 12 young men sat in the basement of the Department of Agriculture, eating meals with a side of borax, salicylic acid, or formaldehyde. They were called the Poison Squad, and they were part of a government experiment to figure out whether popular food additives were safe. (Spoiler: Many weren’t.) Food manufacturers weren’t pleased with the findings, but one prominent ketchup maker paid attention. Influenced by these experiments, he transformed ketchup into the all-American condiment that we know and love today. Except ketchup—both the sauce and the word—didn't come from the United States. The story of America’s favorite condiment begins in East Asia. Want more Science Diction? Subscribe on Apple podcasts, or wherever you get your podcasts. Harvey Wiley (back row, third from left) and the members of The Poison Squad. (U.S. Food and Drug Administration) Members of the Poison Squad dining in the basement of the Department of Agriculture. Harvey Wiley occasionally ate with them, to offer encouragement and support. (U.S. Food and Drug Administration)  The members of the Poison Squad came up with their own inspirational slogan, which hung on a sign outside the dining room. (U.S. Food and Drug Administration ) Guest Alan Lee is a freelance linguist and native Hokkien speaker.  Footnotes And Further Reading The Poison Squad by Deborah Blum tells the very entertaining history of Harvey Wiley, the early days of food regulation in the United States, and, of course, the Poison Squad. The Language of Food by Dan Jurafsky is a word nerd’s dream, and contains more on ketchup’s early history. Special thanks to Dan Jurafsky for providing background information on the early history of ketchup for this episode.  Can't get enough ketchup history? Check out Pure Ketchup: A History of America's National Condiment With Recipes by Andrew F. Smith. Learn more about ketchup's early origins in Dan Jurafsky's Slate article on "The Cosmopolitan Condiment."  Credits Science Diction is hosted and produced by Johanna Mayer. Our editor and producer is Elah Feder. We had additional story editing from Nathan Tobey. Our Chief Content Office is Nadja Oertelt. Fact checking by Michelle Harris, with help from Danya AbdelHameid. Daniel Peterschmidt is our composer, and they wrote our version of the “Song of the Poison Squad.” We had research help from Cosmo Bjorkenheim and Attabey Rodríguez Benítez. Sound design and mastering by Chris Wood.

Harvey Washington Wileys Kampf für Lebensmittelstandards und eine Dinner-Einladung.

A pet food giant is featured in this Recall of the Month edition of Breaking Bad News. Before hosts Jenny Gregorcyk and Jeff Hahn reveal the top February food recall, they take a look back at who many believe is the father of today's food safety laws. Dr. Harvey Washington Wiley became the first USDA Commissioner after his high profile food experiments in the early 20th Century

A pet food giant is featured in this Recall of the Month edition of Breaking Bad News. Before hosts Jenny Gregorcyk and Jeff Hahn reveal the top February food recall, they take a look back at who many believe is the father of today’s food safety laws. Dr. Harvey Washington Wiley became the first USDA Commissioner after his high profile food experiments in the early 20th Century

The Poison Squad: One Chemist's Single-Minded Crusade for Food Safety (0:35)Guest: Deborah Blum, Author of "The Poison Squad", Director of the Knight Science Journalism Program, MIT, In the 1880s if you walked into a grocery store and bought milk, bread and butter, it was “buyer beware.” The milk was likely diluted, quite possibly with dirty water, and then thickened with chalk. The bread might have sawdust in it and the butter might be preserved with borax, which is a poison, of course. It wasn't until 1906 that the US finally got the Pure Food and Drug Act, which led to the creation of the Food and Drug Administration, or FDA, and the expectation that our food should be safe to eat. The battle to get to there was both grisly and exhausting. (Originally aired 12/5/2018) The Neuroscientist Who Lost Her Mind (24:01)Guest: Barbara Lipska, PhD, Director of the Human Brain Collection Core, National Institute of Mental Health, Author of "The Neuroscientist Who Lost Her Mind"Neuroscientist Barbara Lipska spent her career studying mental illness, and then she lived it. Tumors in her brain brought on all the confusion, irrationality and anger common in people with schizophrenia, which is the exact disease Lipska specializes in studying. Luckily, cutting-edge treatment saved Lipska's life and restored her mind. She now considers her brain cancer a “priceless gift,” because suffering through mental illness taught her more about how the brain works than dissecting one in a lab ever could. (Originally aired 5/2/2018) Diversity in the Workplace May Be Easier to Solve Than You Think (50:43)Guest: Olga Stoddard, PhD, Assistant Professor of Economics, Brigham Young UniversityIBM chief Ginni Rometty just announced that she's stepping down, which leaves one less female CEO of a Fortune 500. There will not be just 34. Even fewer are people of color – male or female. Corporate America talks a lot about increasing diversity within its ranks, but still struggles to deliver. A team of economists has come up with a cheap, simple solution that doubled the number of racial minority applicants in hiring experiment. (Originally aired 9/4/2019) Fighting Human Trafficking After Natural Disasters (1:06:09)Guest: Roshan Khatri, Chief Medical Director, Headwaters Relief Organization.The last decade brought some of the costliest natural disasters on record for many countries, including the US, Japan, Puerto Rico, Haiti and Brazil. Costs range from property damage to business disruptions. But there's also a hidden human cost: disaster areas are a prime target for human traffickers to lure desperate people into prostitution and slavery. The Headwaters Relief Organization is a non-profit focused on natural disasters, and they're fighting human trafficking. (Originally aired 9/17/2019) Why Criminals in the U.S. Are Sentenced to Prison for Longer Than Life (1:21:51)Guest: Darryl Brown, Professor of Law at University of Virginia Law SchoolConvicted Ponzi schemer Bernard Madoff is asking to be released from prison so he can die at home. He's serving a 150-year sentence, but his attorneys question the value of such an impossible-long punishment for an old, sick man. Back in the fall we called up University of Virginia law professor Darryl Brown for some explanation about the seemingly arbitrary nature of sentencing in America's justice system. Two cases had captured our attention at the time – the Neo Nazi who killed a protester at the Charlottesville rally got life plus 419 years in prison. And actress Felicity Huffman had just been sentenced to two weeks in prison for paying someone to correct her daughter's SAT college entrance exam. There was outrage online about how much harsher the sentence would likely have been if Huffman weren't white and famous. (Originally aired 9/16/2019)

Deborah Blum, MIT, author of "The Poison Squad" on chemistry and food safety. Barbara Lipska, author of "The Neuroscientist Who Lost Her Mind," on neuroscience and experiencing brain cancer. Olga Stoddard, Brigham Young Univ, on workplace diversity. Roshan Khatri, Headwaters Relief Organization, on fighting human trafficking after disasters. Darryl Brown of Univ of Virginia Law School on life sentences.

We talk to science journalist Deborah Blum about her new book The Poison Squad: One Chemist's Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century.

Technology and industry put more food on the shelves and in markets by extending the life of perishable goods with canning and processing methods. But was the food safe? By the late 19th century, the American food supply was rife with frauds, fakes, and deadly chemicals. It affected everything from milk and beef, black pepper and mustard to candy, whiskey and soda. It took one man, Dr. Harvey W. Wiley, chief chemist of the USDA, his entire career to campaign for food safety and consumer protection, and the ultimate creation of the Food and Drug Act in 1909. Award winning writer and science journalist Deborah Blum talks about the stories and struggles to safe food from her book, The Poison Squad, which is now a PBS documentary.A Taste of the Past is powered by Simplecast. 

Where do you go when you have to come up with a creative idea? The shower is a favorite spot. And a lot of people like to sit in silence for inspiration. However, there is another place you might want to try that seems to be even better in helping people generate creative ideas. This episode begins by revealing this surprising location which is probably just down the street from you. https://www.fastcompany.com/3013437/dialed/the-strange-scientific-connectionbetween-coffee-shops-and-creativity When you ask people why they go to work every day, many of them will likely say it is for the money. While that is true for some, it is not true for most people according to Barry Schwartz, a professor at Swarthmore College in Pennsylvania and author of the book Why We Work (https://amzn.to/2D37VXv). Listen as he explains why it is that people find a lot more value in work than a paycheck – even if they don’t realize it. And how organizing your work in certain ways can make it far more rewarding.If it feels natural to stay up late – you are probably a genuine night owl. Scientists have proven there are difference in the brain between night owls and those who are not. Those difference are both good news and bad news for night owls and I will explain exactly why. https://www.psychologytoday.com/us/blog/sleep-newzzz/201311/how-will-you-sleep-tonight-its-in-your-genesIt is hard to imagine that simply sitting down to dinner could be a life-threatening experience. But in the late 1800s it really was in many parts of the U.S. Listen as I speak with Pulitzer prize winning author Deborah Blum who reveals how eating store bought food back then made a lot of people sick and many died. What is so fascinating is there was noting illegal about it. There was no crime. Deborah reveals how this happened and how one man made a huge difference in changing the rules of food safety – and as a result may be one reason you are alive today! Deborah is author of the book The Poison Squad (https://amzn.to/32WGTeA).This Week’s Sponsors-Native Deodorant. For 20% of your first purchase go to www.nativedeodorant.com and use promo code SYSK-LinkedIn. For $50 off you first job post, go to www.LinkedIn.com/podcast–Airbnb. To learn more about being an Airbnb host visit www.Airbnb.com/host-Upstart. See how low your interest rate is at www.Upstart.com/something

By the end of nineteenth century, food in America could be ownright deadly. Sustances added to extend the shelf life of food often shortened the life of the person who ate it. But American corporations blocked even modest food safety egulations. Then, in 1883, chemist Harvey Washington Wiley was named chief chemist of the agriculture department, and the agency began methodically analyzing food and drink, resorting to somtimes shocking methods. Pulitzer Prize-winning science journalist Deborah Blum will tell us about the long and dangerous conflict behind making food safe.

When you go to the store and pick up a gallon of milk, you're probably not worried about it being filled with formaldehyde, thanks to the FDA. However, it took some brave men to risk their health to bring food safety issues to light. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR’s Karel Vega talk about the heroic act of the Poison Squad.

In 1902 twelve young undergraduates would sit around a table every single night dressed in their best clothes, the silverware would be gleaming, the china plates and crystal glassware would be reflecting the candlelight, the door to the kitchen would swing open and the food laced with poison's would be set down in front of them.This week host we dive into the history, story and complete insanity of The Poison Squad. Lets Talk About Chef is written and hosted by Brian Clarke with new episodes airing every ThursdayLet's Talk About Chef is available on iTunes, Stitcher, Spotify, TuneIn, Google Play, IHeart Radio and anywhere else you can think of to get your podcasts.If you want to write to the show you can email us at letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarkeHave a great service, and have a great week.

Comedians Dave Anthony and Gareth Reynolds examine Harvey Wiley and his Poison Squad.TOUR DATESSOURCESREDBUBBLE MERCH

Vanilla ice cream in a cone with chocolate syrup and sprinkles. Sound amazing, right?Well think again! Our listeners Signe and Line have informed us that ice cream contains beaver butt, and we've put Mark on the case! The ice cream might also contain poison! A very real threat about a hundred years ago when the Poison Squad was founded to show the world that they were about to die from food.Check out our merchandise bit.ly/spækshopRate us on iTunes! bit.ly/spækitunesSend us water-hilarious science (it's an inside joke) or ask a question on facebook, twitter, or to spaekbraettet@gmail.comIt's our own music now, baby!References:G. A. Burdock (2007) Safety Assessment of Castoreum Extract as a Food IngredientSupport the show (https://spaekbraettet.10er.app/)

Before proper food safety regulation, everything from borax to formaldehyde could end up on your dinner plate. Then in the early 1900's, one wily chemists assembled a group of volunteers to eat poison for science. Join us as we digest the appetizing story of The Poison Squad! We learn what eating borax for a year will do to a healthy young man, pour some praise for the AOAC and give you advise on which side of the glory hole you want to be on. --- Support this podcast: https://anchor.fm/bunsenburnerpod/support

L'avventurosa nascita della sicurezza alimentare negli Stati Uniti alla fine dell'Ottocento

How much formaldehyde would you allow in your glass of milk? What about your meat? Is an ounce of floor shavings too much for your container of nutmeg? Well in the late 19th century, Americans had little choice what maggots or arsenic were tossed into their bags of flour---they just had to take it and likely die. Enter Harvey Washington Wiley, chief chemist of the US Agriculture Department. He didn't think Americans should blindly eat plaster of paris or copper sulfate. He railed against food manufacturers to make their products safer for all. In ep. 70, Strange Country cohosts Beth and Kelly salute his efforts and wish they could be best friends with Deborah Blum the author of the amazing book Poison Squad. Theme music: Resting Place by A Cast of Thousands. Cite what you read: Blum, Deborah. The Poison Squad: One Chemists Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century. Penguin Press, 2018. Broderick, Evelyn. “What Happens If Borax Is Ingested?” Healthfully, 22 Oct. 2018, healthfully.com/what-happens-if-borax-is-ingested-12540047.html. “Calorie Counts on Chain Restaurant Menus Become Mandatory on Monday, Result of 15-Year-Long Campaign.” Trans Fat | Center for Science in the Public Interest, cspinet.org/news/calorie-counts-chain-restaurant-menus-become-mandatory-monday-result-15-year-long-campaign. Castrodale, Jelisa. “Pizza Chains Fight Calorie Labeling, Citing Endless Combinations of Toppings.” Munchies, VICE, 11 Apr. 2017, munchies.vice.com/en_us/article/jpzez3/pizza-chains-fight-calorie-labeling-citing-endless-combinations-of-toppings. "Copper Sulfate General Fact Sheet." National Pesticide Information Center, NPIC, Nov. 2012, npic.orst.edu/factsheets/cuso4gen.html. James, Susan Donaldson. “Kraft Agrees to Take Yellow Dye Out of Mac and Cheese.” ABC News, ABC News Network, 31 Oct. 2013, abcnews.go.com/Health/kraft-agrees-yellow-dye-mac-cheese/story?id=20745315. "Potassium Nitrate." Wikipedia, Wikipedia, en.wikipedia.org/wiki/Potassium_nitrate. “Salicylic Acid Topical : Uses, Side Effects, Interactions, Pictures, Warnings & Dosing.” WebMD, WebMD, www.webmd.com/drugs/2/drug-18-866/salicylic-acid-topical/salicylic-acid-keratolytic-topical/details. Schlosser, Eric. “The Man Who Pioneered Food Safety.” The New York Times, 16 Oct. 2018, www.nytimes.com/2018/10/16/books/review/poison-squad-deborah-blum.html.

James Goldgeier of the American University talks about the legacy of George H.W. Bush. Christina Karns of the University of Oregon discusses gratitude & charity. Deirde Barrett of Harvard on lucid dreaming. Sam Payne of the Apple Seed shares a story. Fort San Juan by Christopher Rodning of Tulane University. Deborah Blum of MIT unpacks her book "The Poison Squad."

On episode 175 of the Reetin Entertainment Podcast Reetin, Aroah, The Cyberpunk Monk, and Earl talk about The Poison Squad, Playstation Classic Teardown, Google Fi, Microsoft HOlolens, and stupid criminals. The Food Squad: https://arstechnica.com/science/2018/11/meet-the-father-of-the-fda-a-fearless-crusader-for-food-safety/?comments=1 Playstation Classic Teardown: https://www.techspot.com/news/77613-playstation-classic-teardown-reveals-mobile-arm-chipset-custom.html Google Fi Details: https://gizmodo.com/google-fi-now-works-with-iphones-but-of-course-theres-a-1830715479 Microsoft HoloLens Military Contract: https://arstechnica.com/gadgets/2018/11/microsoft-wins-480-million-military-contract-to-bring-hololens-to-the-battlefield/ Knife Weilding Man Caught Quickly: https://www.ktvz.com/news/knife-wielding-bend-7-11-robbery-suspect-caught-fast/899625152 GTA Online Plays Hear Rape: https://arstechnica.com/gaming/2018/11/a-hot-playstation-mic-captures-sounds-of-apparent-rape-leads-to-arrest/ Follow on Twitch: http://www.twitch.tv/reetin Follow on Twitter: https://www.twitter.com/reetin Buy Stuff From Green Man Gaming: https://t.co/fhL17TWpi4 Subscribe on Youtube: http://www.youtube.com/reetin Follow on Mixer: https://www.mixer.com/reetin Google Play: https://play.google.com/music/m/I6jatgkdbr7mbmgkilzbwbo5li4?t=Reetin_Podcast iTunes: https://itunes.apple.com/us/podcast/reetin-podcast/id991683896?mt=2 Tunein: https://tunein.com/podcasts/Video-Games/Reetin-Podcast-p1142473/ Stitcher: https://www.stitcher.com/podcast/reetin-podcast Spotify: https://open.spotify.com/show/0Sv8URFI0C02rejZc3yo9M See omnystudio.com/listener for privacy information.

This week, let's go back in time. Back to the 1900s, when life was pure and clean, and your milk was preserved with formaldehyde, your meat with Borax and your canned peas with copper. On second thought, that trip back in time doesn't sound so great. This week, we're meeting the Poison Squad. We're spending the hour with Deborah Blum talking about the history of food regulation, or the lack thereof, and her new book "The Poison Squad: One Chemist's Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century". This episode is hosted by Bethany Brookshire, science writer...

Streamed live on 4 October 2018. By the end of nineteenth century, buying food in American was dangerous–sometimes deadly. “Milk” might contain formaldehyde, most often used to embalm corpses. Decaying meat was preserved with both salicylic acid, a pharmaceutical chemical, and borax, a compound first identified as a cleaning product. This didn’t happen by accident; […]

The weirdest things we learned this week range from levitating a frog with electromagnets to the idea that absorbing a twin in utero gives you superpowers. Whose story will be voted "The Weirdest Thing I Learned This Week"? The Weirdest Thing I Learned This Week is a podcast by Popular Science. Share your weirdest facts and stories with us on Twitter: www.twitter.com/weirdest_thing #weirdestthingpod Follow our team on Twitter Rachel Feltman: www.twitter.com/RachelFeltman Eleanor Cummins: www.twitter.com/elliepses Jason Lederman: www.twitter.com/Lederman Popular Science: www.twitter.com/PopSci Theme Music by Billy Cadden: www.twitter.com/billycadden Edited by Jason Lederman: www.twitter.com/Lederman --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/popular-science/message Support this podcast: https://anchor.fm/popular-science/support

Deborah Blum talks about her fascinating book "The Poison Squad"

Hot topics of the day in What's Trending. Jimmy has a tech talk with grooming tech. Matt Granite has a great deal on a massager. Deborah Blum talks about her book "The Poison Squad". An iHeart deal from Shinto

Deborah Blum's new book, "The Poison Squad," comes out Sept. 25. The author and award-winning science writer sat down with us to discuss the crusading chemist—and crazy experiment—behind the book's title and America's first food safety regulation. To register for C&EN's Nobel Prize prediction webinar, visit https://www.acs.org/content/acs/en/acs-webinars/popular-chemistry/predicting-nobel-4.html "Glass Bells Dancing With A Synthesizer" by Daniel Birch is licensed under CC BY-NC 4.0 http://freemusicarchive.org/music/Daniel_Birch/Minimal_Bells_From_The_Deep/Glass_Bells_Dancing_With_A_Synthesizer "The Confrontation" by Podington Bear is licensed under CC BY-NC 3.0 http://freemusicarchive.org/music/Podington_Bear/Passages/The_Confrontation "Drive Til Dawn" by Rockit Maxx is licensed under CC BY-NC 4.0 http://freemusicarchive.org/music/Rockit_Maxx/Rockit_Maxx/Rockit_Maxx_-_Rockit_Maxx_-_04_Drive_Til_Dawn

More than a century ago, enterprising manufacturers added brand-new chemical preservatives into food to keep it fresh as it traveled from the farm into rapidly growing American cities. Milk no longer went rancid! Meat no longer spoiled! But some scientists wondered: could all these preservatives be doing more harm than good? It took a crusading chemist named Harvey Washington Wiley to take this the fight all the way to Washington, D.C., where he recruited a “poison squad” to test their health effects—and, in the process, created the nation’s first law to protect against poisons in our food supply. But did he succeed? Are the preservatives we eat today safe? Listen to this episode to hear Wiley’s story—and learn why some of the chemicals he tested are still in our food today.

In 1902, chemist Harvey Wiley launched a unique experiment to test the safety of food additives. He recruited a group of young men and fed them meals laced with chemicals to see what the effects might be. In this week's episode of the Futility Closet podcast we'll describe Wiley's "poison squad" and his lifelong crusade for food safety. We'll also follow some garden paths and puzzle over some unwelcome weight-loss news. Intro: In 1887, an inadvertent dot in a telegram cost wool dealer Frank Primrose $20,000. For 25 years, two Minnesota brothers-in-law exchanged a weaponized pair of moleskin pants. Harvey Washington Wiley's poison squad dined in formal clothing and wrote their own inspirational slogan. Sources for our feature: Bernard A. Weisberger, "Doctor Wiley and His Poison Squad," American Heritage 47:1 (February/March 1996). Oscar E. Anderson Jr., The Health of a Nation: Harvey W. Wiley and the Fight for Pure Food, 1958. Paul M. Wax, "Elixirs, Diluents, and the Passage of the 1938 Federal Food, Drug and Cosmetic Act," Annals of Internal Medicine 122:6 (March 15, 1995), 456-461. James Harvey Young, "Food and Drug Regulation Under the USDA, 1906-1940," Agricultural History 64:2 (Spring 1990), 134-142. Cornelius C. Regier, "The Struggle for Federal Food and Drugs Legislation," Law and Contemporary Problems 1:1 (December 1933), 3-15. Donna J. Wood, "The Strategic Use of Public Policy: Business Support for the 1906 Food and Drug Act," Business History Review 59:3 (Autumn 1985), 403-432. E. Pendleton Herring, "The Balance of Social Forces in the Administration of the Pure Food and Drug Act," Social Forces 13:3 (March 1935), 358-366. Carol Lewis and Suzanne White Junod, "The 'Poison Squad' and the Advent of Food and Drug Regulation," FDA Consumer 36:6 (November-December 2002), 12-15. Mike Oppenheim, "Food Fight," American History 53:4 (October 2018), 68. Bette Hileman, "'Poison Squads' Tested Chemical Preservatives," Chemical & Engineering News 84:38 (Sept. 18, 2006). Wallace F. Janssen, "The Story of the Laws Behind the Labels," FDA Consumer 15:5 (June 1981), 32-45. G.R. List, "Giants From the Past: Harvey W. Wiley (1844-1930)," Inform 16:2 (February 2005), 111-112. Bruce Watson, "The Poison Squad: An Incredible History," Esquire, June 27, 2013. Deborah Blum, "Bring Back the Poison Squad," Slate, March 2, 2011. Lance Gay, "A Century Ago, the Federal Government Launched One of Its Most Unusual and Controversial Investigations," Pittsburgh Post-Gazette, Dec. 30, 2002, A-8. "Harvey W. Wiley: Pioneer Consumer Activist," FDA Consumer 40:1, (January-February 2006), 34-35. "Harvey Washington Wiley," Science History Institute, Jan. 10, 2018. Karen Olsson, "We Must Eat, Drink and (Still) Be Wary," Washington Post, Sept. 6, 1998, C01. O.K. Davis, "The Case of Dr. Wiley," Hampton Columbian Magazine 27:4 (October 1911), 469-481. A.A. Langdon, "Food Expert Defends Borax," What-to-Eat 22:3 (March 1907), 91-92. "To Investigate Wiley's Food Squad Methods," National Provisioner 36:2 (Jan. 12, 1907), 1. "Letter Box," Pharmaceutical Era 37:22 (May 30, 1907), 514. "The Case of Dr. Wiley," American Food Journal 4:2, Feb. 15, 1909, 16. "Food Law's Anniversary," New York Times, June 30, 1908. "Wiley's Foes Think They've Beaten Him," New York Times, Dec. 29, 1908. H.H. Langdon, "Why Wiley Is Criticised; His Radical Views Said to Justify Tests by the National Commission," New York Times, April 7, 1907. "Benzoate Indorsed; Wiley Loses Fight," New York Times, Aug. 27, 1909. "Health Rather Than Money," New York Times, Aug. 21, 1910. "Germans Verified Wiley Poison Tests," New York Times, Aug. 19, 1911. "Forbidden Fruit," New York Times, Oct. 11, 1911. "Pure Food in One State Is Poison in Another," New York Times, Jan. 25, 1914. "Dr. H.W. Wiley Dies, Pure-Food Expert," New York Times, July 1, 1930. Listener mail: Listener Rob Emich discovered Spring-Heeled Jack London-Style Porter in Cape Cod last month (see Episode 34). Brittany Hope Flamik, "Australia's Endangered Quolls Get Genetic Boost From Scientists," New York Times, July 26, 2018. April Reese, "Ecologists Try to Speed Up Evolution to Save Australian Marsupial From Toxic Toads," Nature, July 23, 2018. Jesse Thompson and Liz Trevaskis, "Questions Over Quarantined Astell Island Quolls Who Lost Their Fear of Predators," ABC Radio Darwin, Aug. 9, 2018. Wikipedia, "Garden-Path Sentence" (accessed Aug. 17, 2018). "Garden Path Sentences," Fun With Words (accessed Aug. 17, 2018). BBC Sound Effects. Dave Lawrence, "RNN of BBC Sound Effects," Aardvark Zythum, Aug. 2, 2018. Dave Lawrence, "More Sound Effects," Aardvark Zythum, Aug. 3, 2018. This week's lateral thinking puzzle was contributed by listener David Palmer. You can listen using the player above, download this episode directly, or subscribe on Google Podcasts, on Apple Podcasts, or via the RSS feed at https://futilitycloset.libsyn.com/rss. Please consider becoming a patron of Futility Closet -- you can choose the amount you want to pledge, and we've set up some rewards to help thank you for your support. You can also make a one-time donation on the Support Us page of the Futility Closet website. Many thanks to Doug Ross for the music in this episode. If you have any questions or comments you can reach us at podcast@futilitycloset.com. Thanks for listening!

When reporter Brenna Farrell was a new mom, her son gave her and her husband a scare -- prompting them to call Poison Control. For Brenna, the experience was so odd, and oddly comforting, that she decided to dive into the birth story of this invisible network of poison experts, and try to understand the evolving relationship we humans have with our poisonous planet. As we learn about how poison control has changed over the years, we end up wondering what a place devoted to data and human connection can tell us about ourselves in this cultural moment of anxiety and information-overload. Call the national Poison Help Hotline at 1-800-222-1222 or text POISON to 797979 to save the number in your phone. This episode was reported by Brenna Farrell and was produced by Annie McEwen. Special thanks to Wendy Blair Stephan, Whitney Pennington, Richard Dart, Marian Moser Jones, and Nathalie Wheaton. Thanks also to Lewis Goldfrank, Robert Hoffman, Steven Marcus, Toby Litovitz, James O'Donnell, and Joseph Botticelli.   Support Radiolab today at Radiolab.org/donate.   Further Reading:  The Poisoner's Handbook, by Deborah Blum The Poison Squad, by Deborah Blum Illinois Poison Center’s latest “A Day in the Life of a Poison Center” post You can find out more about the country’s 55 poison centers at the American Association of Poison Control Centers, including a snapshot of the latest available from the National Poison Data System (2106):  "Poison Politics: A Contentious History of Consumer Protection Against Dangerous Household Chemicals in the United States," by Marian Moser Jones:  2011 article from The Annals of Emergency Medicine: "The Secret Life of America's Poison Centers," Richard Dart  A 1954 article from Edward Press -- one of the key figures in creating a formalized poison control system in Chicago in the early 1950s, Press and Gdalman are credited with starting the first poison control center in the US in 1953 in Chicago: "A Poisoning Control Program" Edward Press and Robert B Mellins 

Nowadays U.S. grocery shoppers can be reasonably certain that the foods they purchase are safe (if not healthy). But this wasn't always the case. In fact, if it wasn't for one extremely driven, imperfect man on a mission to clean up America's food industry we might well still have rampant contamination in the grocery aisles today. Harvey Wiley didn't think it was enough to conduct conventional safety studies, either -- he jumped straight to human experimentation. Join the guys as they delve into the strange story of Harvey Wiley and the Poison Squad. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

The year was 1902. With funding and consent from Congress, Harvey Washington Wiley was about to embark on an experiment he dubbed the “hygienic table trials,” but the Washington news media called his volunteers "the Poison Squad." Wiley’s staff would put borax in their butter, milk, or coffee. Formaldehyde would lurk in their meats, copper sulfate and saltpeter in their fruit pies. Jeff and Anthony wonder why anyone would sign up for this. GET BONUS EPISODES, VIDEO HANGOUTS AND MORE. VISIT: http://patreon.com/wehaveconcerns Get all your sweet We Have Concerns merch by swinging by http://wehaveconcerns.com/shop Hey! If you’re enjoying the show, please take a moment to rate/review it on whatever service you use to listen. Here’s the iTunes link: http://bit.ly/wehaveconcerns And here’s the Stitcher link: http://bit.ly/stitcherwhconcerns Or, you can send us mail! Our address: We Have Concerns c/o WORLD CRIME LEAGUE 1920 Hillhurst Ave #425 Los Angeles, CA 90027-2706 Jeff on Twitter: http://twitter.com/jeffcannata Anthony on Twitter: http://twitter.com/acarboni Today’s story was sent in by Susanna H. French: http://mentalfloss.com/article/92217/men-who-volunteered-be-poisoned-government If you’ve seen a story you think belongs on the show, send it to wehaveconcernsshow@gmail.com, post in on our Facebook Group https://www.facebook.com/groups/WeHaveConcerns/ or leave it on the subreddit: http://reddit.com/r/wehaveconcerns

Eating poison leads to the founding of the FDA; our recipe for the best gingerbread; Dr. Aaron Carroll on the truth about artificial sweeteners; and sourdough bread turns into a futuristic novel by Robin Sloan.

In this episode, Dr's J, Ward, and Praz discuss the founding of the Food and Drug Administration. Along the way, they cover Suicide Squad, Bernie Sanders, Toxicology, Strychnine and bitter beer face, recruiting students for scientific trials, Dr Praz Poetry Corner, med school blood draws, Victorian-era food additives, EULAs,  The Borax Trials, Chopped ingredients, toxic food preservatives, heavy metal poisoning, formaldehyde and anatomy lab, dapper deadly dining, poison squad the movie, soda shop enforcers, the crew's own strangest meals, and a just the tip from South Carolina. So Sit back, relax, and enjoy this antidote to boredom! Contact Us! Twitter: @doctorjcomedy @toshyfro Facebook: https://www.facebook.com/travelmedicinepodcast Squarespace: https://www.travelmedicinepodcast.squarespace.com Patreon: https://www.patreon.com/travelmedicinepodcast Google Voice: (872) 216-1586 Find and Review Us! itunes: https://itunes.apple.com/us/podcast/episodes-travel-medicine-podcast/id914407095 stitcher: http://www.stitcher.com/podcast/travel-medicine-podcast?refid=stpr Pittsburgh Press July 21 1908 History of the poison-squad/ Contamination of Food in the Victorian Age

In the basement kitchen of the Department of Agriculture, 12 young men sat down to a meal laced with poison, an event that would occur three times a day for the next 18 months. This is the incredible story of Dr Harvey Washington Wiley and the Poison Squad, tasked with the experiment of finding out just how bad food preservatives were for the humans. This voluntary undertaking would lead to the formation of the Pure Food and Drug law and subsequent food regulation across the world. But the experiment wasn’t without its setbacks, from a member who couldn’t lose weight to the tragic (though perhaps not surprising) death of one of its participants. Pioneering hero or callous killer? You decide with the latest episode of Yesterday’s Chip Paper. Also this week, a slight overreaction from one newspaper reader on some flowers stolen from his garden, and possibly the most gloriously disappointing poem in the short history of this podcast. Yesterday’s Chip Paper is a fortnightly(ish) history podcast that takes true stories from across the world and tells them through the very words of the historic newspapers themselves. Every two weeks or so Violet and Jim, a pair of transatlantic amateur researchers, pick a story they’ve found in the old newspapers and tell each other (and you) about it. Whether it’s unsolved crimes or mutiny at sea or daring escapes from prison, it’s guaranteed to be something strange, macabre, bizarre or downright bonkers. Newspaper archives used in this episode: Newspapers.com www.newspapers.com/ British Newspaper Archive www.britishnewspaperarchive.co.uk/ More on Dr. Wiley and the Poison Squad: Kevin C. Murphy http://www.kevincmurphy.com/harveywiley.htm Atlas Obscura http://www.atlasobscura.com/articles/food-testing-in-1902-featured-a-tuxedoclad-poison-squad-eating-plates-of-acid Esquire http://www.esquire.com/food-drink/food/a23169/poison-squad/ FDA https://www.fda.gov/aboutfda/whatwedo/history/centennialoffda/harveyw.wiley/default.htm Yesterday’s Chip Paper online: Find us on Facebook: www.facebook.com/paperpodcast Follow us on on Twitter: www.twitter.com/paperpodcast Review us on iTunes GB: itunes.apple.com/gb/podcast/yeste…d1165838795?mt=2 Review us on iTunes US: itunes.apple.com/us/podcast/yeste…d1165838795?mt=2

In this Food Non-Fiction podcast episode, we tell the incredible true story of The Poison Squad. Thanks to Looperman Artists for the Music: SynCato by DesignedImpression 1950s Rock N Roll Piano Riff by rasputin1963 Food non-fiction 1 & 2 Funky Guitar by Neems 1 by Neems Special thanks to the musician, truekey, for writing music for Food Non-Fiction: Soundcloud Twitter: @truekeymusic

Help support the show! - www.patreon.com/dailyinternet   #20 - It's Dash: US bank stops man's payment as dog's name resembles Daesh   #19 - I can't wait for the day I can say this   #18 - Female wrestling in Japan does not look fake at all   #17 - Ben Affleck has written standalone Batman script   #16 - TIL that out of 46,000 discovered species of spider, only a single one has been found to be a herbivore. #15 - TIL in a world first, Dubai has successfully relocated a coral reef in an attempt to save it from infrastructure development. The project cost more than $9.8m and has been deemed a success since the coral reef grew 20% in size   #14 - Proposed new standard year   #13 - Grandpa knows...    #12 - I was imprisoned for 10 years in a North Korean political prisoner camp. My name is Kang Cholhwan, AMA.   #11 - Man fatally shot by Ariz. police officer begged for life   #10 - Microsoft is adding the Linux command line to Windows 10   #9 - Scientists have built autonomous nanobots powered only by chemical energy that can "sense" their environment and repair broken circuits too small for a human eye to see. #8 - 'War on Drugs' has made no difference to number of users & actively harms public health, major study concludes - Report authors call for "scientifically grounded" policies, including regulated markets for cannabis   #7 - TIL In the early 1900s, a group of U.S. government scientists started a private dinner club, in which they only ate poisonous food. They documented their illnesses in order to convince Congress to pass food safety laws. They were called "The Poison Squad."   #6 - Stay off the tracks   #5 - Google maps is mapping hiking trails now. The pack weighs 50lbs!   #4 - Using Adblock Plus to block ads is legal, rules German court—for the fifth time   #3 - Final Fantasy XV Trending on Facebook as of 2 hours ago   #2 - #Empire Trending on Twitter   #1 - Hundreds of thousands of leaked emails reveal massively widespread corruption in global oil industry   Thanks Show contact E-mail: feedback.ireadit@gmail.com Twitter: @ireaditcast Phone: (508)-738-2278   Michael Schwahn: @schwahnmichael Nathan Wood: @bimmenstein "Music" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

This week on Sawbones, Dr. Sydnee and Justin highlight some of medicine's most incredible superheroes. Their power? Eating trash and not dying. Music: "Medicines" by The Taxpayers

In the fall of 1902, twelve young men in suits regularly gathered for dinners in the basement of a government building in Washington, D.C. The men ate what they were served, even though they knew that their food was spiked with poison. The mastermind behind these experiments was Harvey Washington Wiley. Before you condemn him, though, you’d be surprised to know that you probably owe him a debt of gratitude. Incidentally, Wiley is the founding father of the Food and Drug Administration. Inside the Episode: The intention of these experiments was not to induce digestive discomfort for its own sake. Rather, they were part of an extensive study on how chemical preservatives in food — before regulations existed — could harm human beings over time. You might cringe at what was once used to keep food “fresh.” Producer Sruthi Pinnamaneni gave us a closer look inside the story. About diving deep into archival materials, she says, “I spent hours [at the Library of Congress], reading thousands of [Wiley’s] letters and squinting at his tiny journals.  It is when you know every curve and squiggle of a man’s handwriting that you feel as though you’re starting to get to know him!” One surprising fact that she discovered while researching the piece was that while Wiley’s experiments contributed so much to food regulation, today’s practices still leave something to be desired: “…The FDA doesn’t really test food additives anymore.  There are more than five thousand additives commonly found in processed food and most of them haven’t been tested on animals and almost none (except for dietary supplements) have been tested on humans.” Sruthi sent us some photographs of the Poison Squad, Wiley, and some (how shall I put this?) unconventional tools that were used during the experiments. William Carter with Wiley and the Poison Squad   Wiley in his lab   A letter showing interest in participating   A fecal drying machine “None but the brave can eat the fare.” Are you brave enough? Full serving of intrigue and radio in this piece. Bon appetit. The Poison Squad won Best Radio & Podcast Media at the Jackson Hole Science Media Awards in 2014. The Poison Squad was produced by Sruthi Pinnamaneni with sound design by Brendan Baker. It was hosted for this episode of Transistor by Genevieve Sponsler and mixed for Transistor by Erika Lantz. All photos: FDA

A look at some of history's most famous scientists who experimented upon themselves.

In the late 1800s, no one really monitored food additives. After Congress refused to regulate food safety, Harvey Wiley had groups of healthy men ingest poisons for six months. Tune in to learn how these "Poison Squads" shed new light on Wiley's cause. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers