The Oatly Chronicles

Whales have Free Willy. Dolphins have Flipper. But what about the humble porpoise? The porpoise doesn’t star in any Hollywood blockbusters. These shy, elusive “deer of the sea” are often overshadowed by their more charismatic cousins – but don’t let their social anxiety fool you. ...  Show more

We launched a Patreon! Become an Outside/Insider for just $5 per month, and you can get AD-FREE episodes of the podcast, plus access to behind-the-scenes blog posts and more. Sardines are in vogue. Literally. They are in Vogue magazine. They’re delicious (subjectively), good for ...  Show more

As we hit the one year mark since the first U.S. state (California) issued a stay-at-home order to prevent the spread of COVID-19, we put out a call to see if any of you would take us to your secret escape spot and record audio there.

And you astounded us with what you ...

It started with students walking out of school to demand more action on climate change, built into an international movement – and then was propelled forward by a pandemic. Today on the show, the surprising story behind Europe’s climate plan, and what the rest of us can learn fro ...  Show more

Des racines et du zèle. Les arbres capturent du carbone, relâchent de l'oxygène, refroidissent la planète, apaisent les esprits... Ils ne ramènent pas l'être aimé, parce que bon faut pas abuser, et puis leur todo-list intitulée «Actions en faveur de la planète» les occupe bien as ...  Show more

Agriculture has enabled the existence of civilization—today, approximately 40 percent of our planet is farmland. So it goes without saying there’s a LOT to cover when it comes to talking about modern food production. Dan starts small with something a little more digestible: which ...  Show more