The Leonard Lopate Show

How to Eat Meat without Destroying the World

Wednesday, July 09, 2014

Meat eaters can make smart, informed choices about the food they eat and where it comes from.

Comments [21]

Freakonomics Radio

Which Came First, the Chicken or the Avocado?

Thursday, April 24, 2014

When it comes to exercising outrage, people tend to be very selective. Could it be that humans are our least favorite animal?

Comments [2]

The Leonard Lopate Show

The American Meal; Deepak Chopra's Weight Loss Advice; Foraging; Please Explain

Friday, December 13, 2013

On today’s Food Fridays show: Abigail Carroll explains what our eating habits reveal about our national identity. Deepak Chopra talks about what mainstream and alternative medicine can tell us about why so many people overeat. Professional forager Tama Matsuoka Wong tells us what foods and ingredients you can find underfoot in the winter months. And this week’s Please Explain is all about whole animal butchery—we’ll find out about different cuts of meat and how best to cook with them.

The Leonard Lopate Show

Please Explain: Butchery

Friday, December 13, 2013

Sam Garwin and Ryan Fibiger from Saugatuck Craft Butchery in Westport, Connecticut, talk about the importance of local, humanely raised meats. They explain the various cuts of meat, how they’re best prepared, whole-animal butchery, knife skills, and how the sausage is made.

Comments [10]

The Leonard Lopate Show

Animal Cruelty on Factory Farms

Thursday, December 12, 2013

Every year nine billion broiler chickens, 250 million turkeys, 113 million pigs, and 33 million cows are raised and slaughtered in the United States. Paul Solotaroff discusses the conditions many of those animals live in—and how they are often killed—in his Rolling Stone investigation “In the Belly of the Beast.”

Comments [23]

The Takeaway

In Meat We Trust: America's Historic Relationship with Meat

Tuesday, November 12, 2013

Americans consume about 275 lbs of meat annually per person—that's more than three times the global average. In her new book, “In Meat We Trust: An Unexpected History of Carnivore America,” author Maureen Ogle traces Americans' relationship with meat through the ages, from the days when early settlers used livestock to claim land, to the 20th century rise of big producers like Tyson and Purdue and present day calls for a return to locally-sourced, organic meat.

Comments [9]

The Takeaway

Would You Eat Horse Meat?

Tuesday, February 26, 2013

Horse meat was discovered in Ikea's famous Swedish meatballs this week, and the retailer responded by withdrawing the meatballs from their stores in fourteen European countries. It’s the latest in an escalating crisis over horse meat appearing in beef products. But it got us to thinking: Shouldn’t we expect filler in meatballs and other ground-meat foods?

Comments [5]

The Takeaway

Sequestration Could Jack Up the Price of Meat

Monday, February 18, 2013

While the cuts haven't come yet, Takeaway political correspondent Todd Zwillich reports that the sequester deadline will probably come and go, automatically enacting those across-the-board spending drawdowns. But cuts will have a wider reach, affecting many industries throughout all parts of the United States. For example, the USDA will likely have to furlough many of their food inspectors, closing down the farms and factories they inspect. Mark Dopp is Vice President of Regulatory Affairs at the American Meat Institute.

Comments [2]

The Takeaway

Horse Meat in United Kingdom Causes Uproar

Friday, February 15, 2013

The French eat pigeons, and snails, and brains, and thymus glands, and calf pancreas, so why should anybody care if the French serve up horse meat and expect the world to take a big bite? Paddy O’Connell, the host of the BBC’s Broadcasting House, explains.

Comments [2]

Last Chance Foods

Last Chance Foods: About Those Rabbits on the Rooftop...

Friday, January 04, 2013

Chef Jacques Gautier explains his motivations for raising rabbits on his rooftop garden and using them for food. He also shares his recipe for rabbit tacos.

Comments [2]

The Brian Lehrer Show

The Pink Slime Backlash

Thursday, April 05, 2012

Eric Schlosser, co-producer of  the documentary "Food, Inc." and author of Fast Food Nation: The Dark Side of the American Meal (now with a new afterword), discusses the controversy over the product known as "pink slime" and what the backlash tells us about the meat industry and food safety.

Comments [36]

The Truth

They're Made Out of Meat

Tuesday, March 20, 2012

Terry Bisson's classic short story "They're Made Out of Meat" originally appeared in Omni Magazine in 1991, and our audio version was produced for WNYC's Studio 360 in November 2011. We've re-mixed the story especially for this podcast, and it's...


The New Yorker: Out Loud

Michael Specter on lab-grown meat

Monday, May 16, 2011

Michael Specter on lab-grown meat.