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Eat This Podcast - deep links to episodes

These are magic links to individual episodes for Eat This Podcast, provided to help you share audio for this podcast.

These links work on everything - they open the episode on Apple Podcasts on an iOS device like an iPhone; will open the episode on the Google Podcasts player on an Android device; and will open a web player on any other device. We’re currently linking to Google Podcasts on the web, since it displays episode notes in full. Right-click a link to copy the link address.

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December 9, 2019:Pasta Grannies
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November 25, 2019:Cashews, the World Bank, and Mozambique
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November 11, 2019:How capuchin monkeys learn about food
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October 21, 2019:Fifty ways to cook a carrot
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October 7, 2019:Porridge
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September 23, 2019:Radish redux
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September 9, 2019:When in Rome
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August 26, 2019:A sweet sour story
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August 12, 2019:Chronicle of a Death Foretold, or
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May 13, 2019:Housekeeping
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April 29, 2019:Eating Alone
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April 15, 2019:Celebrating Passover and Easter
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April 1, 2019:A historian of bread on the history of bread
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March 18, 2019:Prehistoric food globalisation
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March 4, 2019:We need to talk about meat
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February 18, 2019:Better baking through chemistry
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February 4, 2019:Moxie Bread, Louisville, CO
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January 21, 2019:Food and diversity in Laos
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December 31, 2018:Facts about Champagne: Part 2
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December 24, 2018:Facts about Champagne: Part 1
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December 10, 2018:Good things from Nürnberg
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November 26, 2018:Is that a pickle …
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November 21, 2018:What a bunch of turkeys
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November 12, 2018:Just that which is deserved
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October 29, 2018:A communal oven in Christchurch, New Zealand
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October 15, 2018:Food, power, pubs and politics in Ireland
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October 1, 2018:Making sense of modern recipes
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September 17, 2018:Food in prison
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August 31, 2018:Winding Down
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August 30, 2018:A Perennial Dream
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August 29, 2018:It’s a Hard Grain
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August 28, 2018:Anything but Grim
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August 27, 2018:Bread and Political Circuses
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August 26, 2018:Wheats and Measures
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August 25, 2018:Tradition!
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August 24, 2018:Slow, but Exceedingly Fine
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August 23, 2018:Brown v. White
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August 22, 2018:Sourdough by Any Name
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August 21, 2018:Breaking Bread
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August 20, 2018:Back to Basics
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August 19, 2018:The Bread that Ate the World
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August 18, 2018:Allied forever
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August 17, 2018:Rollin’ rollin’ rollin’
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August 16, 2018:Water and Power
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August 15, 2018:Risen
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August 14, 2018:The daily grind
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August 13, 2018:Bread from the Dead
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August 12, 2018:The inside story
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August 11, 2018:It’s not natural
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August 10, 2018:Dwarf wheat: On the shoulders of a giant
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August 9, 2018:Red Fife
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August 8, 2018:Nikolay Ivanovich Vavilov
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August 7, 2018:Bake like an Egyptian
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August 6, 2018:Hulled wheats
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August 5, 2018:At last: agriculture
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August 4, 2018:What exactly is wheat?
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August 3, 2018:Crumbs; the oldest bread
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August 2, 2018:Boil in the Bag
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August 1, 2018:The Abundance of Nature
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July 26, 2018:Our Daily Bread 00
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May 28, 2018:Food as Power
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May 14, 2018:Food safety and industry concentration
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April 30, 2018:Who owns whom in the food industry
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April 16, 2018:Whatever happened to British veal?
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April 2, 2018:Hoptopia
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March 19, 2018:A visit to Hummustown
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March 5, 2018:Barges and bread
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February 19, 2018:The Hamlet Fire
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February 5, 2018:From little seeds …
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January 22, 2018:Bread as it ought to be
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January 8, 2018:Little bits of 2017: Part IV
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January 1, 2018:Little bits of 2017: Part III
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December 25, 2017:Little bits of 2017: Part II
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December 18, 2017:Little bits of 2017: Part I
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December 4, 2017:Feeding people is easy
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November 20, 2017:A cheese place
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November 6, 2017:Rethinking the folk history of American agriculture
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October 23, 2017:Ireland’s apple collection
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October 9, 2017:Antibiotics and agriculture
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September 11, 2017:1000 days of noodle soup
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August 30, 2017:Pushing good coffee
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August 14, 2017:It’s putrid, it’s paleo, and it’s good for you
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July 31, 2017:Back to the future for the wheat of tomorrow
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July 17, 2017:Getting to know the cinta senese on its home turf
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July 3, 2017:A brief survey of the food of Corfu
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April 24, 2017:Changing Global Diets: the website
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April 10, 2017:Australia: where healthier diets are cheaper …
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March 27, 2017:Mistaken about mayonnaise — and many other foods
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March 13, 2017:A computer learns about ingredients and recipes
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February 27, 2017:How much does a nutritious diet cost?
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February 13, 2017:Food and status
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February 1, 2017:In praise of meat, milk and eggs
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January 16, 2017:India’s bread landscape and my plans here
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January 9, 2017:Long live the Carolina African Runner
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December 31, 2016:A deep dive into cucurbit names
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December 26, 2016:The Great Epping Sausage Scandal
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December 13, 2016:We need to talk about diets
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November 28, 2016:The Culinary Breeding Network
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November 14, 2016:Foie gras
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October 31, 2016:Wine and cheese
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October 17, 2016:English sausages
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October 3, 2016:Whiskynomics
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September 19, 2016:A far from dismal scientist
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September 5, 2016:When is a zucchini not a zucchini?
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August 22, 2016:Small-scale spirits
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August 8, 2016:A visit to Elkstone Farm in Colorado
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July 25, 2016:Xylella is here and it could be dangerous
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July 11, 2016:How the Irish created the great wines of Bordeaux (and elsewhere)
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June 27, 2016:Back to the mountains of Pamir
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June 13, 2016:Sweetness and light
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May 30, 2016:The True Father of the First Green Revolution
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May 16, 2016:A brief history of Irish butter
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May 9, 2016:Where’s the latest episode?
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April 18, 2016:It is OK to eat quinoa
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April 4, 2016:Welcome to the Wonderbag
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March 21, 2016:The evolution of food culture in Mali
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March 7, 2016:Crackers about Indonesian food
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February 22, 2016:Chewing the fat about chewing the fat
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February 8, 2016:The haybox through history
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February 1, 2016:An English woman’s take on Italian cooking
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January 25, 2016:Egyptian street food in London
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January 5, 2016:Tulip bulb soup
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December 21, 2015:An experiment in sound and taste
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December 7, 2015:Aquae Urbis Romae
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November 23, 2015:How to measure what farms produce
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November 10, 2015:The Dark Ages were a time of prosperity
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October 26, 2015:Going further than food miles
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October 12, 2015:Fifth quarter: Rachel Roddy’s Rome
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September 28, 2015:Just Mayo and justice
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September 14, 2015:A year of cooking almost everything from scratch
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August 31, 2015:The military-culinary complex
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August 17, 2015:100% food insecure: poor people in a rich country
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July 20, 2015:Larder inessentials
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July 6, 2015:Culture and agriculture in the Pamirs
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June 22, 2015:How to eat well in Italy
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June 8, 2015:These aren’t the pests you’re looking for
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May 18, 2015:Lead poisoning of hunters and game
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May 4, 2015:Enjoying life on a rather restricted regimen
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April 20, 2015:Grass-fed beef
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April 6, 2015:A second helping of citrus in Italy
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March 23, 2015:A visit to Koshari Street
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March 9, 2015:An Italian wine education
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February 23, 2015:A little about allotments
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February 9, 2015:Food, hunger and conflict
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January 26, 2015:Agricultural foundations
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January 20, 2015:Future of agriculture
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January 12, 2015:Pasta laid bare
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January 5, 2015:Cheese in aspic
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December 29, 2014:Bread remembered
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December 22, 2014:Garibaldi and citrus in Italy
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December 15, 2014:Another helping of turkey
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December 1, 2014:A partial history of the turkey
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November 27, 2014:Talking turkey
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November 17, 2014:The festa dell’uva of the 1930s
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November 10, 2014:Looking forward to the festa dell’uva
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November 4, 2014:Exploring Kazakhstan’s apple forests
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October 27, 2014:Bears and apples
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October 20, 2014:A novel approach to food security
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October 6, 2014:Citrus in Italy
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September 22, 2014:What’s cooking in Tasmania?
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September 8, 2014:Garum brought up to date
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August 25, 2014:Rice from Randall’s Island, New York
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August 11, 2014:Japanese food through Canadian eyes
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July 29, 2014:Who invented dried pasta?
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July 14, 2014:Vermont and the taste of place
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June 30, 2014:What makes Parmigiano-Reggiano Parmigiano-Reggiano?
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June 16, 2014:Bones and the Mongol diet
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May 26, 2014:Edible aroids
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May 12, 2014:Food tours and cooking classes
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April 28, 2014:Rambling on my mind
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April 14, 2014:Food prices and social unrest
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March 31, 2014:The Global Standard Diet
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March 17, 2014:Food and finance
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March 3, 2014:Culture and Cuisine in Russia & Eastern Europe
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February 17, 2014:Pasta
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February 3, 2014:Food — and bombs — in Laos
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January 20, 2014:Baking bread: getting big and getting out
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January 13, 2014:A tasting menu
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December 18, 2013:Fermentation revisited
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December 2, 2013:Hunger and malnutrition
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November 18, 2013:Jam tomorrow?
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November 4, 2013:Backpackers and their food
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October 21, 2013:Pecans and history
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October 7, 2013:Why save seeds?
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September 23, 2013:How to bake bread in a microwave oven
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September 9, 2013:Crispy crunchy mega-munchy
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August 26, 2013:Backyard vegetable breeding
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August 12, 2013:Industrial strength craft beer
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July 29, 2013:Knives: the new bling
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July 15, 2013:What’s the beef with frozen meat?
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June 24, 2013:Early agriculture in eastern North America
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June 10, 2013:Sugar and salt: Industrial is best
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June 6, 2013:Spam: a special edition
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May 27, 2013:Seed Law
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May 13, 2013:Potatoes are (almost) perfect
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April 29, 2013:Neanderthal Diets
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April 15, 2013:OZ97a — a great British hop
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April 1, 2013:Do good chocolate
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March 18, 2013:Air-cured sausages
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March 4, 2013:Bog Butter
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