Blue Mussels: Weird Flex

This liquor made with (mostly) blue agave has a complex set of rules and regulations – and a near-mythical history. In the final episode of the series, Anney and Lauren say ‘salud’ with the science and stories behind tequila.See omnystudio.com/listener for privacy information. 

Though almost driven to extinction in the 1800s, this massive bovine has made a comeback – thanks in part to the popularity of its rich meat. Anney and Lauren herd together the history and science behind American bison.See omnystudio.com/listener for privacy information. 

Dan Saladino finds out how Brexit could wreck plans to turn the mussel into a mainstream food. They're good for our health and the environment so why are producers facing ruin?From their base in Lyme Bay in South Devon Nicki and John Holmyard grow mussels out at sea. Their pionee ...  Show more

Eva and Maite kick off season three by cracking open the tiny but mighty oyster: a once democratic delicacy, ancient symbol, natural water filter, and cornerstone of coastal economies. They dive into food idioms and the oyster’s reputation as an aphrodisiac. Plus, they welcome ac ...  Show more

If we at Gastropod were asked to name a perfect food, the oyster would be at the top of our list. Oysters are pretty much always our answer to the question of what we'd like to eat this evening—but are they also the answer to the slow-motion disaster of disappearing coastlines wo ...  Show more

Oysters (and a few other shellfish) create beautiful pearls as a sort of bodily defense mechanism. Learn how it works in this episode of BrainStuff, based on this article: https://animals.howstuffworks.com/marine-life/question630.htmSee omnystudio.com/listener for privacy informa ...  Show more