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The Sporkful

The Sporkful is an award-winning podcast and blog about eating, where we discuss, debate, and obsess over the most ridiculous food-related minutiae, always seeking new and better ways to eat. Hosted by Dan Pashman and Mark Garrison, former co-workers at NPR, The Sporkful encourages everyone to eat more, eat better, and "EAT MORE BETTER!"

Sunday, May 17, 2015

  • Legendary Food Critic Mimi Sheraton Hasn't Been Hungry In 60 Years
    The famously opinionated former New York Times restaurant critic loves frozen Milky Ways and once packed 104 different pastrami sandwiches into her car. Just don't offer her kale. Plus, she reveals the one dish she forgot to include in her new book, "1,000 Foods To Eat Before You Die."

Sunday, May 10, 2015

  • True Confessions Of A Ballpark Food Vendor
    What's the worst food gig in the ballpark? What's the best Cracker Jack prize? Should you eat the peanut shells? We explore the two foods immortalized in "Take Me Out To The Ballgame" with Mike Pesca from Slate's The Gist, Ted Berg of USA TODAY, and third generation peanut man Nile Brisson. Subscribe to this podcast so you never miss an episode! Connect with Dan Pashman on Twitter, Instagram and Facebook!

Sunday, May 3, 2015

  • The Man Who Made 5 Million Burritos (with Jesse Thorn)
    Is the perfect burrito a feat of engineering or art? Dan debates burrito construction and the LA/SF rivalry with Jesse Thorn (MaxFun, Bullseye) and Evan Kleiman (KCRW's Good Food). Plus Vox's Matt Yglesias compares Chipotle burritos to iPhones.

Sunday, April 26, 2015

  • What Makes A Sandwich A Sandwich?
    Is a buttered roll a sandwich? What about a hot dog? Is it still brunch if it’s 2 pm? Should sparkling water be called water? Dan debates food and language with Peter Kim from the Museum of Food and Drink and Helen Zaltzman from The Allusionist.

Sunday, April 19, 2015

  • Comic Ron Funches' Autistic Son Loves Oreos With Bacon
    The popular comedian talks about the glory of popcorn with Raisinets, his efforts to eat healthier, and the frustrations of getting his autistic son to do the same. Plus he explains why starting out in comedy is a lot like learning to cook.

Sunday, April 12, 2015

  • Andrew Zimmern and IBM Want To Put Meat In Your Cocktail
    The host of Bizarre Foods says, “We have such a narrow definition of what’s edible.” So IBM wants its Watson technology to discover new flavors and foods. But how will the future taste? Dan sits down with Andrew Zimmern and the people behind Watson, then he and New Tech City's Manoush Zomorodi take Chef Watson for a test drive.
  • Andrew Zimmern Wants Meat In Your Cocktail
    The host of Bizarre Foods says, “We have such a narrow definition of what’s edible.” So IBM wants its Watson technology to discover new flavors and foods. But how will the future taste? Dan sits down with Andrew Zimmern and the people behind Watson, then he and New Tech City's Manoush Zomorodi take Chef Watson for a test drive.

Sunday, April 5, 2015

  • Donuts Old School, Donuts New, Donuts Glazed, Donuts Blue
    A cross-country donut quest takes Dan from wacky Voodoo Doughnut and artisanal Blue Star Donuts in Portland to old school Peter Pan Donuts in Brooklyn. Along the way he talks to eaters and bakers alike, in hopes of answering one question: What’s the difference between a good donut and a great one?

Sunday, March 29, 2015

  • Is Free Office Coffee More Valuable Than Healthcare?
    When Slate's Mike Pesca and I pull out all the stops to make the best turkey sandwich ever begotten in an office kitchenette, the results are life-changing. We also discuss what you can tell about a workplace based on the kitchen and why a messy office fridge can actually be a good thing. Plus, are Big Brother eyes the secret to office kitchen harmony? It's the fourth episode in The Sporkful's special investigation of office eating.

Sunday, March 22, 2015

  • Even Spies Hate Stale Bread: Secrets Of The CIA Cafeteria
    Dan talks to two guys who used Freedom of Information Act requests to unearth the contents of the CIA cafeteria suggestion box. It turns out even spies hate stale bread. And don't even get them started on something called a Jazz Salad.  Plus, the unwritten rules of office potlucks. Do you know how to tell a rigged, collaborative meal from a true potluck? It's the third episode in The Sporkful's special investigation of office eating.

Sunday, March 15, 2015

  • Office Fridges: What Would The Founding Fathers Do?
    When you share a communal fridge in an office or apartment, your philosophy about how that fridge should be used says a lot about how you think society should function. How should resources be allocated? How much individual liberty should we each have? When should big government intervene? As with these timeless questions of governance, with communal fridges there’s a lot of disagreement. This week on The Sporkful, listeners call in with contrasting perspectives.  

Sunday, March 8, 2015

  • True Crime: Investigating An Office Fridge Food Theft
    It’s Elkhart, Indiana, 2001. Two inches of Heather Coleman's turkey club disappear from her office fridge. The thief is nowhere to be found. And Heather’s life will never be the same. In this tribute to the hit podcast Serial we investigate a shocking true story of office fridge food theft.
  • Serial Parody: Investigating An Office Fridge Food Theft
    It’s Elkhart, Indiana, 2001. Two inches of Heather Coleman's turkey club disappear from her office fridge. The thief is nowhere to be found. And Heather’s life will never be the same. In this tribute to the hit podcast Serial we investigate a shocking true story of office fridge food theft.

Sunday, March 1, 2015

  • The Moist Towelette Museum Is A Thing
    Dan talks to the curator of the Moist Towelette Museum about the best way to use them and what makes an especially great one. Then Dan and his friend Mark Garrison debate cloth vs. paper napkins, whether napkin color affects meal enjoyment, and whether restaurants should be banned from using scented hand soap.

Sunday, February 22, 2015

  • This Is Your Brain On Cheesesteak
    Why do our brains go crazy for the melted cheese on a Philly cheesesteak or the crispy fried goodness of scrapple? (And what is scrapple anyway?) This week on The Sporkful we feast on some classic Philadelphia fare, then bring samples to a scientist at the Monell Center to find out what makes greasy treats so irresistible. If science were always this delicious, Dan would have a Nobel Prize by now.
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