The science of making fruits and veggies last...

Could exposing kids to their fears help them thrive later on in life? Exploring the science of exposure therapy, pediatric psychologist Kathryn Hecht shows how encouraging children to handle discomfort builds confidence and resilience. Through personal stories and practical strat ...  Show more

After decades working in technology across both the US and China, Alvin W. Graylin sees three possible paths for the future of AI: one where tech giants create a class of trillionaires, one where competition escalates into war or one where humanity builds and shares this technolo ...  Show more

It's a hard nut to crack: in order to prevent food waste, we rely on plastic packaging and refrigeration, which harm the environment. What if we could turn to nature to address these challenges? Engineer and chemist Jenny Du shares how a simple plant-based innovation — using t ...

If food waste were a country, it’d be the third highest emitter of greenhouse gas emissions after China and the US, says Apeel Senior VP of Operations Jenny Du. Following her talk at TED2025, Du sits down for a conversation with host Sherrell Dorsey on how her lab is creating pla ...  Show more

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2695: Nancy Clark explores the pressing global food challenges we'll face by 2050, driven by population growth and climate ...  Show more

👀 Unwrap the truth 👉 Try the new ZOE app Why do we eat what we eat? It might feel like a personal choice, but hidden forces—industry tactics, government policies, and even cutting-edge food science—shape our decisions every day. In this episode, Professor Brian Elbel from NYU a ...  Show more