How refrigeration took over the world

Have you ever walked around a street, mall, or airport and noticed two or three of the same franchise restaurant within walking distance? Why might one Starbucks or McDonald’s or Wetzel’s Pretzels sometimes be built so close to another? Are they friends or competitors? And how ca ...  Show more

99% of chemicals in our food right now were added without FDA approval. Many were added in secret, through a sneaky loophole built into the 1958 Food Additives Amendment.It was supposed to require FDA approval for new additives. But food companies and chemical makers found a work ...  Show more

Fridges are our go-to way of storing food, but they’re not good for the planet or even good for a lot of our food. Gastropod’s Nicola Twilley, author of a new book on refrigeration, says there are chiller options for our cold storage challenges. This episode was produced by Peter ...  Show more

We eat apples in the summer and enjoy bananas in the winter. When we do this, we go against the natural order of life which is towards death and decay. What gives? This week, Latif Nasser spoke with Nicola Twilley, the author of Frostbite: How Refrigeration Changed Our Food ...

Food is culture, food is life — it’s part of who we are and the magic that binds us together. But here’s the twist: the way we eat is pushing the climate to the brink, with a third of global greenhouse gas emissions coming from the way we grow, process and waste food. Through TED ...  Show more

The climate crisis has a lot to do with what we eat. That’s what the latest season of Marketplace’s climate solutions podcast “How We Survive” is all about. On today’s show, host Amy Scott joins Kimberly to share her big takeaways from the season. We’ll get into the business of c ...  Show more