Could we lose delicious foods forever?

Sean Illing talks with neuroscientist Gregory Berns, author of The Self Delusion. Berns claims that the idea of a unified, persistent self is a kind of illusion, and that we are better understood as multiple selves at different moments in time, tied together by a story — which is ...  Show more

For years, right-wing influencers and politicians have pushed the conservative movement to have more controversial, anti-establishment views. Why are some of those figures now upset about where the movement has ended up? In today’s episode, guest host Bryan Walsh speaks with Vox ...  Show more

Food is culture, food is life — it’s part of who we are and the magic that binds us together. But here’s the twist: the way we eat is pushing the climate to the brink, with a third of global greenhouse gas emissions coming from the way we grow, process and waste food. Through TED ...  Show more

What does a warming planet mean for the foods you love? Hosting a dinner party that features a menu of foods that could disappear within our lifetimes, culinary entrepreneur Sam Kass invites us to chew on the reality of climate change by exploring the things — like chocolate and ...  Show more

Drawing on Slow Food's Ark of Taste, a list of endangered foods throughout the world, culinary historian Sarah Lohman decided to look closer at the American local culinary traditions and rare, cherished foods that are in peril of becoming lost. She shares the stories of her trave ...  Show more

Sam Harris speaks with Bruce Friedrich and Liz Specht from the Good Food Institute about the way the problems of climate change and pandemic risk are directly connected to animal agriculture. The Good Food Institute is an international nonprofit reimagining protein production. If ...  Show more