What You’re Eating Podcast

Whether it’s a salad, a hamburger or your morning egg sandwich, the way your meal gets made has an impact. What You’re Eating is here to help you understand how your food gets to your plate, and see the full impact of the food you eat on animals, planet and people. Join host Jerusha Klemperer, Director of FoodPrint, as she dives deeper to uncover the problems with the industrial food system, and offer examples of more sustainable practices, as well as practical advice for how you can help support a better system, through the food that you buy and the system changes you push for.

From practical conversations with farmers and chefs to discussions with policy experts on the barriers to sustainability, FoodPrint’s podcast covers everything from the why to the how.

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CURRENT EPISODES

COMING SOON

Episode 21: The All-American Hot Dog

For well over a century, the hot dog has been the quintessential dirt cheap, flavorful, all-American meal — a kind of meaty blank slate on which to slather your regional preferences, like slaw, chili, relish or onions. But can a person who cares about what they’re eating and the impact their food has on the environment — and animals, and meatpacking workers — eat a hot dog in good conscience? How about four or five hot dogs…every day? In this episode, we speak to a writer who did just that, all to tell us the story — good, bad and ugly — of this handheld feast.

NOW AVAILABLE

Episode 20: The Small but Mighty Oyster

Why does the oyster — amorphous, slimy, hidden in a shell that’s craggier and more unwieldy than that of a scallop or a clam — capture so many food-lovers’ hearts? What exactly is an oyster? Why are most of the oysters we eat farmed? And why, unlike other farmed seafood, are they considered such a benefit to their environment? In this episode, we head to the farm — the oyster farm — and talk to various experts to understand more about this beloved and very sustainable bivalve.

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