Gastropod

There’s nothing more American than apple pie—or is there? We might prescribe an apple a day and call our largest city the Big Apple, but this legendary fruit originally hails from the mountains of Kazakhstan. This episode, Michael Pollan (something of a legend himself) tells us how apples become so important on the American frontier, and what cider (the alcoholic kind) had to do with it. We talk to apple fan Amy Traverso and apple detective Dan Bussey to figure out how many thousands of apple varieties used to grow in America, and why are there only a handful—including the notorious Red Delicious, which, while red, is far from delicious—in supermarkets today? All that, plus we get out in the orchard with Soham Bhatt to learn about the cider renaissance that's sweeping the nation. (encore) Learn more about your ad choices. Visit podcastchoices.com/adchoices

For tens of thousands of years, North America was bison country. Millions of these giant, shaggy animals—also known as buffalo—roamed from the far north to the Gulf and from the east coast to the west. They defined the land and its people: the animals provided food, clothing, and spiritual connection to the continent's Indigenous peoples—while their hooves, wallows, and dung patties shaped the prairie, providing essential habitat for plants, birds, amphibians, and more. But by the late 1800s, the bison had nearly been driven extinct. Today, cattle have largely taken their place, with huge human and ecological repercussions. But could we swap bison for beef in our burgers, and what would happen if we did? This week, we’ve got the story of how a bison-hunting taxidermist helped save the bison and kickstart their recovery, as well as current Indigenous efforts to bring bison back to tribal lands and tables—plus, the scoop on how you can join the movement, and eat bison to save bison! Join us on the range this episode, as we explore the tragic history and inspiring future of America's national mammal. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Yoghurt is the most diverse section of the dairy case: from Icelandic skyr to creamy Australian, and fruity French Yoplait to full-fat Greek. With something to suit every palate, plus a dose of microbes to support healthy digestion, yoghurt is a staple food in the US, hero of a million smoothies, berry bowls, and snack breaks every day. Which is why it's pretty weird that, until about 50 years ago, most Americans had no idea what it was. This episode, we've got the story of the microbial miracle (and ants?) that gave us yoghurt, as well as the secret connection between those heat-loving bacteria and the evolution of lactose tolerance. Plus, for most of history, yoghurt was wildly popular in large parts of the world—the Middle East, the Balkans, Caucasus, much of Asia, and the Indian subcontinent—and totally unknown elsewhere. Even the promise that yoghurt would cure old age, made by a Nobel prize-winning scientist, couldn't persuade Americans to eat it. So how did yoghurt finally capture the hearts of Americans? Listen in now for the little-known story of our curious relationship with this creamy concoction. Learn more about your ad choices. Visit podcastchoices.com/adchoices

At last, an episode on pizza! But that raises a tricky question: what exactly is pizza? As it turns out, the original pizzas from eighteenth-century Naples looked nothing like a standard slice—they were more like a focaccia, topped with oil, herbs, anchovies, or whatever else was on hand. Even after these first pizzas met the tomato, the dish was a local peculiarity—most Italians thought pizza was gross and weird until just a few decades ago. So how did we get from Neapolitan subsistence snack to today's delivery staple? Listen in this episode as we travel with historian Carol Helstosky, author of Pizza: A Global History, and Francisco Migoya, head chef at Modernist Cuisine, from Italy to New York to Brazil and beyond, to tell the story of how pizza conquered the world. All that, plus the tough questions: is Chicago deep dish really pizza? How about bananas on top? What about (gasp) a donut pizza? (encore episode) Learn more about your ad choices. Visit podcastchoices.com/adchoices