The science of making fruits and veggies last...

Covering global war stories can be hard and thankless — but it's critical work if the rest of us are to understand what's really going on in the world. For nearly two decades, journalist Jane Ferguson has reported on hostilities across Africa and the Middle East, and she's witnes ...  Show more

For the 20th anniversary of Design Matters, Debbie Millman revisits conversations with renowned poets Eileen Myles, Elizabeth Alexander, Sarah Kay, and Amber Tamblyn. These excerpts reflect on language, identity, memory, and the lived experience that fuels their work. Together, t ...  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 the ...  Show more

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

👀 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

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