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Bite is a podcast for people who think hard about their food. Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing gue...
On this episode, we hear from chef and writer Sami Tamimi, Yotam Ottolenghi’s partner and author of the new cookbook Falastin that brings yo...
Our inboxes have been filled to the brim with advice from people peddling vitamins, herbs, and diets—all claiming that the product that they...
“When we don’t own our media, we will not own our messages,” says Stephen Satterfield, the founder of the food culture magazine Whetstone, a...
Dominique Crenn famously nabbed her first cooking job, at the legendary San Francisco restaurant Stars, without ever having gone to culinary...
Meatpacking plants across the United States have become coronavirus hotspots—and workers at chicken plants are particularly vulnerable. Cait...
Black families own just one percent of the country’s arable land. But that’s despite the fact US agriculture has deep roots in African tradi...
Whether you’re in lockdown or beginning to ease your way back into public life—you still need to eat every day. And the questions are still...
Quarantine has prompted a burst of gardening activity around the country; some people have even likened it to the 1940s Victory Garden movem...
Restaurants run on social contact and razor-thin profit margins. So COVID-19 stopped them cold, and brought them to the brink of financial r...
Whether you are working mandatory overtime shifts, feeling stuck inside a third-floor apartment, or full-time parenting on top of working at...
Supermarket cashiers, meal delivery folks, fast-food cooks, and farmworkers—all help keep society together. While that’s always been true, t...
Get ready to master your pantry, no matter what you've stockpiled. Tamar Adler, author of the book An Everlasting Meal , has tons of tips fo...
Today we bring you a bonus episode from our sister show, The Mother Jones Podcast. The coronavirus pandemic is devastating the hospitality i...
“Getting people to trust fast-food is a process,” says Marcia Chatelain, author of the new book Franchise: The Golden Arches in Black Americ...
The new documentary Honeyland is getting rave reviews. Set in North Macedonia, it seems at first to be about the process of hunting for wild...
There's a new power broker in national politics, but it's not a politician. Art Cullen, editor of the tiny Iowa newspaper the Storm Lake Tim...
Bite ’s special 100th episode is all about young farmers. You’ll hear from all kinds of folks—from a fourth generation Japanese American fru...
Chef Tanya Holland is the owner of Brown Sugar Kitchen, a soul food restaurant in Oakland. She has written cookbooks, appeared on Top Chef ,...
Lately, Jordan Peterson, the Canadian psychologist known for his arch-conservative politics and views on masculinity, has been talking up th...
On the last episode of Eating in Climate Chaos, we explore the brave new world of lab-grown meat. First, we visit a startup called Finless F...
Silicon Valley's tech companies are all competing for talent, and offering employees perks like free breakfast, lunch, and dinner. And all t...
How would each of the presidential hopefuls change your experience at the grocery store and in the kitchen? On this episode of Bite 's speci...
Rancher Loren Poncia counts roughly 500 Angus beef cattle, 350 sheep, and 19 hogs among his brood at his scenic Stemple Creek Ranch in Tomal...
Wine growers in Napa can no longer rely on the consistent fog and cool nights that brought the region global fame. Mother Jones politics rep...
In the inaugural episode of Bite ’s special series, “Eating in Climate Chaos,” we explore the foods climate change will hit first. Journalis...
Get ready for a special series from Bite, "Eating in Climate Chaos," out on October 4. Learn about your ad choices: dovetail.prx.org/ad-choi...
School’s back in session, and every day, 30 million kids head to the cafeteria to chow down. On this episode of Bite , Tom returns to the lu...
Gone are the days where the Red Delicious, Gala, and Fuji reigned supreme. These days, growers are on the hunt for "value-added apples." Peo...
Writer and Mexican culture aficionado Gustavo Arellano explains how the burrito giant Chipotle is endangering regional—and delicious—Mexican...
Writer and botanist Amy Stewart, author of “The Drunken Botanist,” shares fascinating facts about plants—from the deadly (she once had a poi...
In 1985, Coca-Cola debuted New Coke. It was the company’s effort to remake itself, in the face of competition from other soda companies and...
Truffles are one of the most sought-after foods in the world. People use specially trained animals to sniff out this delectable fungus on tr...
Growing food in America has always been unforgiving. But this year took it to a whole new level: Storm surges and bomb-cyclones wreaked havo...
In 2018, reporter Shane Bauer traveled to Syria to unpack America’s involvement in its bitter conflict. Hear an excerpt of a special Mother...
What’s not to love about a meal prepared from scratch at home? Well, a few things actually, according to Joslyn Brenton, co-author of the ne...
If you’ve ever had trouble figuring out what to do with a bunch of vegetables, this episode is for you. Just in time for summer grilling sea...
Lloyd Payne, 29, has been incarcerated since he was 14. In previous prisons, "we got made fun of for being Jewish, and for eating a certain...
The American taste for beef is on the rise again. Oxford University scientist Marco Springmann discusses the impact of a hamburger-heavy die...
Helen Oyeyemi's novel “Gingerbread” is a smart, fantastical story about three generations of women who share a recipe. The tea cake is at ti...
San Francisco Chronicle food critic Soleil Ho won’t use the word “ethnic” in her restaurant reviews: “The assumption that it doesn’t apply e...
Archaeologist and historian Kelley Fanto Deetz talks to Tom about her deep dive into the world of enslaved cooks on antebellum Virginia's pl...
Domee Shi, director of Pixar's Oscar-nominated short film "Bao," was afraid that people "would be too upset" by the shocking turn in her fan...
Tommy Tomlinson is the author of “The Elephant in the Room: One Fat Man’s Quest to Get Smaller in a Growing America.” He talks to Mother Jon...
You can now hang out with Beto O'Rourke in his kitchen or chat with Alexandria Ocasio-Cortez while she makes mac’n’cheese in her InstantPot:...
We all know that burning sensation particular to eating chili peppers. But who knew the tiny fruit did so much more than make our mouths swe...
Whiskey ballads, tamale ditties, odes to cornbread: So many beloved musicians make food their central subject at some point. Former OC Weekl...
Is the five-second rule real? How risky is double-dipping chips at a potluck? Food safety expert Paul Dawson, co-author of the new book "Did...
In the introduction to his new cookbook, Season: Big Flavors, Beautiful Food , Nik Sharma writes: “Mine is the story of a gay immigrant, tol...
Thanksgiving is a time when we talk about what we’re thankful to have—and remember that not everyone has a lot. In this episode, we hear fro...
Mother Jones’ reporters bring you food-adjacent stories from this year’s midterm election. Madison Pauly fills us in on the history of an Al...