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Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world t ...
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Long Now: Seminars About Long-term Thinking
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Long Now: Seminars About Long-term Thinking
The Long Now Foundation
Explore hundreds of lectures by scientists, historians, artists, entrepreneurs, and more through The Long Now Foundation's award-winning lecture series, curated and hosted by Long Now co-founder Stewart Brand (creator of the Whole Earth Catalog). Recorded live in San Francisco each month since 02003, past speakers include Brian Eno, Neil Gaiman, Sylvia Earle, Daniel Kahneman, Jennifer Pahlka, Steven Johnson, and many more. Watch video of these talks and learn more about our projects at Longn ...
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The Architect Podcast Network is a production of ARCHITECT, the journal of the American Institute of Architects. Here, we talk with the innovators working at the cutting edge of design, technology, and practice in architecture.
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Long Now: Seminars About Long-term Thinking
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Abby Smith Rumsey: Hijacked Histories, Polarized Futures
55:37
55:37
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As authoritarianism continues to rise around the world, the stories we tell ourselves about our collective history become a battleground for competing visions of the future. Drawing extensively from Russian history in the 20th century, Rumsey offers a framework to discuss our current social and political tensions and how our increasing polarization…
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Gastropod
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Ask Gastropod: White Chocolate, Jimmies, Chile vs. Mustard Burns, and Asparagus Pee
45:16
45:16
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45:16
Is white chocolate really chocolate? What causes asparagus pee? Sprinkles or jimmies—which do you call them, and is the term ‘jimmies’ racist? Why is the heat of mustard and wasabi so different from a chile burn? This episode, Gastropod is getting to the bottom of your most pressing questions—which also means diving into some of the internet’s most…
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Long Now: Seminars About Long-term Thinking
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Henry Farrell: The Complex Aftermath of Globalization
59:03
59:03
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Over the last two years, the US government has started thinking about the future of the world in a very different way. Across speeches and policy papers, a vision of world politics has emerged which breaks sharply both with the old logic of the Cold War and the newer politics of globalization. The globalization bet has turned sour, but it has creat…
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Gastropod
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Pumpkin Spice Hero: The Thrilling But Tragic True Story of Nutmeg
41:58
41:58
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41:58
No pumpkin spice latte, cookie, candle, or seasonal can of Spam (yes, really) would be the same without one of its key flavors: nutmeg, a warm, woody spice grated from the seed of a tropical fruit. But back in the 1600s, nutmeg wasn’t so common that you could put it in everything from coffee to soap. In fact, nutmeg once grew only in one place in t…
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Botanically, bean pods are indeed fruits, and, honestly, they are also pretty magical. And we’re clearly not the only ones to think that: beans are the unsung hero of history. The fact that they were domesticated an astonishing seven different times in different places around the world shows how essential beans were to early humans, wherever they l…
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Long Now: Seminars About Long-term Thinking
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Coco Krumme: The False Promise of Optimization
31:42
31:42
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Coco Krumme traces the fascinating history of optimization from its roots in America's founding principles, to its dominance as the driving principle of our modern world. Optimized models underlie everything and are deeply embedded in the technologies and assumptions that have come to comprise not only our material reality, but what we make of it. …
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Gastropod
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Raised and Glazed: Don’t Doubt the Doughnut
48:25
48:25
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Doughnuts are ubiquitous in the United States: whether you're at party, a coffee shop, or the break room at work, you’re likely to find a box of iced rings covered with sprinkles. But some kind of deep-fried dough blob is a treat found in cultures around the world—so why have doughnuts become uniquely American? And what’s with the name, when there’…
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Long Now: Seminars About Long-term Thinking
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Bette Adriaanse, Chelsea T. Hicks: Radical Sharing
56:32
56:32
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Our bodies, our houses, our land, our space - we humans don’t always like to share. Author Bette Adriaanse talks with Chelsea T. Hicks, and virtual guests Brian Eno and Aqui Thami, about property and sharing, and how to make a lasting positive change in the way we share the world with each other. Alternating between thinkers and doers, whose action…
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Gastropod
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We'd Like to Teach The World to Slurp: The Weird and Wonderful Story of Ramen's Rise to Glory
48:33
48:33
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Savory, chewy, and, above all, slurp-able, a delicious bowl of ramen is one of the triumphs of Japanese cuisine. That's also a bit odd, because, for most of Japanese history, heavy, meaty, wheaty noodle soup would have had no place in the archipelago's otherwise bland and mostly pescatarian cuisine. This episode, we bust ramen myths and reveal rame…
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How do we learn to eat? It may seem like an obvious question, but it's actually quite a complicated process. Who decided that mushed-up vegetables were the perfect first food—and has that always been the case? What makes us like some foods and hate others—and can we change? Join us to discover the back story behind the invention of baby food, as we…
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Gastropod
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All Aboard the Tuna Rollercoaster! Join the King of Fish for a Wild Ride that Involves Ernest Hemingway and (of course) Jane Fonda
45:39
45:39
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A bluefin tuna can grow to the size of a car, weigh twice as much as a grand piano, swim as fast as a running lion, and keep its muscles at human body temperature even in the ocean's coldest depths. It's also wildly delicious, with a sweet, briny, but meaty taste and a melt-in-your mouth texture that has made it the most expensive fish in the world…
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Gastropod
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The Keto Paradox: Fad Diet *and* Life-Saving Medical Treatment
43:15
43:15
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What do some epilepsy patients have in common with tech bros, bodybuilders, and Joe Rogan? The high-fat, carb-shunning diet known as keto, whose history dates back much further than its 2010s rise to fame. In this episode, Gastropod traces how a medical treatment pioneered more than 2,500 years ago was refined in the 1920s to treat seizures. We tra…
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Today, you can find a huge variety of breads on supermarket shelves, only a few of which are called "sourdough." For most of human history, though, any bread that wasn't flat was sourdough—that is, it was leavened with a wild community of microbes. And yet we know surprisingly little about the microbes responsible for raising sourdough bread, not t…
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Gastropod
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Watch It Wiggle: The Jell-O Story (encore)
49:06
49:06
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It's been described as the ultimate status symbol for the wealthy, as the perfect solution for dieters and the sick, and, confusingly, as a liquid trapped in a solid that somehow remains fluid. What could this magical substance be? In case you haven't guessed, this episode, we're talking about Jell-O! Or, to be more precise, jelly—not the seedless …
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Gastropod
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Where's the Beef? Lab-Grown Meat is Finally on the Menu
54:51
54:51
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Can we really have our burger, eat it—and never need to kill a cow? Growing meat outside of animals—in a lab or, these days, in shiny steel bioreactors—promises to deliver a future in which we can enjoy sausages and sushi without guilt, and maybe even without sending our planet up in smoke. For years, it's seemed like science fiction, but it's fina…
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Long Now: Seminars About Long-term Thinking
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: The Climate Parables: Reporting from the Future
1:04:57
1:04:57
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2 nights of live science storytelling, art & music the evenings of May 12th & May 13th at St. Joseph's Arts Society; there is one show each night, doors are at 7:00pm and the show starts at 8:00pm. The Long Now Foundation has teamed up with Anthropocene Magazine (a publication of Future Earth) and Back Pocket Media to take the magazine’s new fictio…
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We love eggs scrambled, fried, or poached; we couldn't enjoy a quiche, meringue, or flan without them. But for scientists and archaeologists, these perfect packages are a source of both wonder and curiosity. Why do eggs come in such a spectacular variety of colors, shapes, and sizes? Why are we stuck mostly eating chicken eggs, when our ancestors f…
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