So we say it's about bats, but it's really about pollination. And we talk about all these other creatures that can do the job, but then … how would it damage the ecosystem if bats became extinct? Are they the only thing standing between us and mosquitoes? Dr. Kristen Lear...

Fish and seafood are the only kind of commonly consumed animal protein that are still caught in the wild. When we think about plant-based or lab-grown substitutes for animal products, most of the conversation focuses on the environment. For fish, there’s also consideration for the environment impacting the quality of...

Karina Ocampo is a Buenos Aires-based journalist and the author of La Ruta Del Maíz, a book documenting her journey, and the journey of corn, through Argentina, Bolivia, Peru and Mexico. She joins Dylan Heuer to unpack the juxtaposition at the center of her recent work: in the Americas corn...

The ocean’s finite supply is vulnerable to overfishing and environmental degradation. We look at what sustainable seafood really means.

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Kevin Morse, the founder of Cairnspring Mills in Western Washington State. They discuss how Cairnspring is rebuilding our food system through milling, why we need more mills to thrive, and how he sees local mills as a tool for revitalizing rural...

Our guests this week are Tommy McLarnon and Shannon Smith of the Save the Boyne campaign, which has been organizing local residents and concerned citizens to stop meat processing factory Dawn Meats from dumping wastewater into the Boyne River. The Boyne River is an important historical site and part of...

The Irish poet and philosopher John O’Donohue described being born in the Burren, with its surreal, limestone landscape as a “huge, wild invitation to extend your imagination.” Located in County Clare, on Ireland’s west coast, not only is the Burren is one of the country’s most biodiverse regions—seventy percent of...

Take a splash into HRN’s drinks archive to discover episodes on coffee, cocktails, cider, and more!

What makes Irish food special? It’s not fancy techniques or luxury preparations, but the high quality of simple ingredients—hiding in plain sight all along. In an age where we can import nearly anything from anywhere, it’s a powerful statement to recognize that what makes Irish food unique is its ingredients...

Okay, we really liked our conversation with renowned food journalist Dan Saladino, author of Eating to Extinction. In last week’s episode, we talked about the importance of consuming a diversity of options. This week, we talk with him about the importance of that diversity coming from a specific place. And...