Eggonomics

Fermented foods are fashionable – kimchi, kefir, kombucha – they're all having a moment, many thousands of years on from where they were first produced. But how much do you know about how they're made? Do you know your SCOBY from your kefir grain? In this episode, fermenting novi ...  Show more

Meal kits have become a familiar part of food shopping in many countries, offering pre-portioned ingredients and recipes delivered to the door. But how widespread are they, and what do they reveal about how people are eating today?Ruth Alexander hears from Philip Doran, CEO of He ...  Show more

Should you wash your eggs? Well believe it or not, there is quite an international debate about this question from CrowdScience listener Susan. In Canada, where Susan grew up, commercially sold eggs are washed before they reach stores, whereas in the UK where she is now living ...

The biggest eggs! The smallest eggs! The people arrested for stealing the most eggs! Oologist Dr. John Bates gave Alie a tour of the egg vault at the Field Museum of Chicago and it was a barrage of beautiful sights and shocking facts about bird butts. Get ready for speckly egg ...

In the 2000s an anonymous American man found an egg worth millions. It was a Faberge Imperial Egg and it's story is fascinating. This episode traces the origin of the Faberge Eggs, and also the story of how it wound up in a kitchen in America’s Midwest. Also, as the Gold Rush boo ...  Show more

Meet the ostrich, one of nature’s most unusual creatures: a two-metre-tall, flightless bird that struts about the African savannah. CrowdScience listener Pat found herself entranced by seeing them on a wildlife documentary, where two ostriches were exhibiting some bizarre beha ...