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PODCAST

What You"re Eating

Whether it’s a salad, a hamburger or your morning egg sandwich, the way your meal gets made has an impact. What You’re Eating is here to help you understand how your food gets to your plate, and see the full impact of the food we eat on animals, planet and people. Host Jerusha Klemperer is the Director of FoodPrint.org, a website that uncovers the problems with the industrial food system, and offers examples of more sustainable practices, as well as practical advice for how you can help support a

arts food

All Episodes

00:53:41

The Many, Many Labels on Your Eggs

What You"re Eating ·

2022/11/15

In the past decade, demand for eggs has grown, but the kind of eggs we are looking for has changed during that time, too. Consumers are eager to know if the chickens had enough space to move around. Were they cage-free? Free-range? Pasture-raised? Organic? In response to those questions about where those eggs come from and how those hens lived out their lives, egg cartons and the labels and claims on them are working overtime to tell us a story. On today’s episode we look at the many labels on your

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00:59:51

The Power of Big Pork

What You"re Eating ·

2022/11/01

There was a time when bacon was a “sometimes” food, occasionally paired with eggs at breakfast or in a summer sandwich with the season’s freshest tomatoes. But then, suddenly, bacon was everywhere, from fast food burgers to ice cream to scented candles. And while the peak might have passed, bacon has settled comfortably onto menus and into our home kitchens for much more than breakfast. In this episode we look at where bacon mania came from, and dig a little deeper into this beloved food and the

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00:53:43

The Milks You're Putting in Your Coffee

What You"re Eating ·

2022/10/18

For the longest time milk meant cow’s milk — usually whole but maybe skim or 1% depending on how old you are. But today, walk into some independent chains and if you don’t specify what kind of milk you want in your latte, you’ll get oat milk. You know, the stuff that mama oats feed their baby oats. Or, at a Starbucks, or a neighborhood cafe, you might ask for a coffee with milk and have the barista say “what kind of milk?” And depending where you are, that list of possible answers could include

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00:01:36

New episodes of What You're Eating coming soon

What You"re Eating ·

2022/10/03

We’re back, this fall, with all new episodes to help you understand how your food gets to your plate, and see the full impact of the food system on animals, planet and people. We’ll continue to uncover problems with the industrial food system, and offer examples of more sustainable practices, as well as practical advice for how you can help create a better world, through the food that you buy and the system changes you push for.Have you been wondering why people are drinking oat milk instead of

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00:42:18

Centering Ohlone Food and Culture

What You"re Eating ·

2022/05/10

For our episode, The Big Problem of Food Waste we interviewed Vincent Medina and Louis Trevino who co-founded mak-‘amham, an East Bay organization and restaurant focused on reviving and strengthening traditional Indigenous Ohlone foods and sharing them back with their communities, as well as educating the public about Ohlone culture through cuisine. The restaurant was originally housed in the courtyard of Berkeley’s University Press bookstore that shuttered a few months into the Coronavirus

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00:52:42

The Search for Sustainable Salmon

What You"re Eating ·

2022/04/26

Depending on who you are, your connection to salmon may be spiritual, cultural or just a matter of taste. If you live in the Pacific Northwest, you might be familiar with and appreciate wild salmon, but for the rest of us, our love of salmon avocado rolls reflects a love of farmed salmon. Because yes, most of what you’re eating is farmed, whether you realize it or not.Today on What You’re Eating, we look at America's favorite fin fish, salmon, and dig a little deeper into where it comes from, what’s

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00:41:27

Regenerative Mac and Cheese

What You"re Eating ·

2022/04/12

Annie’s, a subsidiary of General Mills, announced in 2020 that it was “going beyond organic” and “leading the packaged food industry toward regenerative agriculture” with pictures on the box of the farmers who had produced the ingredients with “regenerative” methods.In this episode, we bring together two of our frequent guests on this podcast, Dr. Urvashi Rangan, and Patty Lovera, to help explain regenerative agriculture, its connection to climate, and why a boxed Mac and Cheese brand is committing

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00:42:30

Who Decides What's Natural?

What You"re Eating ·

2022/03/29

Have you ever seen the word “natural” on a pack of hot dogs and wondered what it means? You’re not the only one. The words “natural” or “all natural” on food packaging have been vexing customers and regulators for years.In this episode we look at those words, claims, seals and certifications that show up on your food packaging. What do they tell us and is what they tell us real? Who are those labels for: companies or consumers? In particular we were curious about the labels that seem to say a lot —

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00:43:41

The Big Problem of Food Waste

What You"re Eating ·

2022/03/15

The US wastes roughly 40% of the food it produces, much of it perfectly edible and nutritious. Food is lost or wasted for a variety of reasons, from the farm, to the store, to the restaurant, to our very own home kitchens, where each household is throwing away around 21% of the food it buys. In this episode we explain why food waste is a problem, touch on how some grocery stores, restaurants and food companies are working to fix the problem, and dig into some of the cultural reasons why our society

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00:31:46

Who Profits from Fake Meat?

What You"re Eating ·

2022/03/01

Fake meat companies promise that they are on track to replace factory farmed meat. Is there any indication that this is happening? Or are they just a new revenue stream for tech investors and the biggest and most problematic meat companies — Purdue, Tyson, JBS — who are all now making alternative meats? We also cover how these products taste and what else we could be eating instead of an ultra-processed “fast food” product.This is the second episode of a two-part look at fake meat. Follow

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00:37:05

Can Fake Meat Save the World?

What You"re Eating ·

2022/02/15

Right now you can buy “plant-based” alternatives to burgers, bacon, and sausage anywhere from fast food chains to restaurants to grocery meat cases. The companies who make them say they are better for animals, the climate, and human health, too — that these products will drastically cut into meat consumption, curtail meat production and save us from the catastrophic effects of climate change. Are these products any different from the vegan products that preceded them? Are they actually good for us

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00:52:38

That Cheap, Delicious Rotisserie Chicken

What You"re Eating ·

2022/02/15

So many home cooking food hacks start with a cheap rotisserie chicken — you know the one, $4.99 from Costco or maybe a touch more somewhere else. But why is that chicken so cheap? How was it raised and what’s even in it? What would it look like for farms to raise a chicken you could feel good about and how much would it cost? What would it taste like? Where can you find one of these chickens now? And why is it so hard to find them?In this episode we talk to everyone from food policy experts to food

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00:00:59

Trailer - What You're Eating

What You"re Eating ·

2022/02/02

Get a glimpse of FoodPrint's new podcast, What You're Eating, hosted by Jerusha Klemperer.We aim to help you understand how your food gets to your plate, and to see the full impact of the food system on animals, planet and people. From practical conversations with farmers about the true cost of raising chickens to discussions with policy experts on the barriers to sustainability, to tips from chefs about how to reduce kitchen waste, FoodPrint’s new podcast covers everything from the why to the

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