The Fridge Light

By CBC Podcasts

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Join top food writer Chris Nuttall-Smith for an obsessive, fascinating journey through the hidden stories of the things we eat. Each episode chows down on one food phenomenon, revealing the unexpected cultural ingredients. Part science, part business, part psychology — always fresh and delicious.

Episode Date
Catch of the Day
How one of the strangest, and frankly blandest-tasting animals you’ll ever encounter, might just be exactly the fish the planet needs.
Dec 20, 2017
Blank Slate
Tofu: vegetarian superfood or toxin-ridden poison? (Spoiler alert: it's neither!)
Dec 12, 2017
Chew Chew
The sticky story of how gum conquered our planet — and why today it’s fighting just to survive.
Dec 05, 2017
Prebiotic. Probiotic. These labels are popping up on all sorts of food products, but do they actually help your intestines do their thing?
Nov 28, 2017
You'll Have Another
What are the invisible forces that determine what's in your drink?
Nov 21, 2017
Snack Time
Can the Fridge Light team choose, once and for all, the greatest snack of all time? We find out at our first ever live show, recorded at the Hot Docs Podcast Festival.
Nov 08, 2017
Billion Dollar Baby: the rise and fall of Orbitz
The untold inside story of Orbitz -- the weirdest drink of the 1990s, and maybe the single worst beverage launch of all time. Doomed to failure, or way ahead of its time?
Nov 01, 2017
Green Gold
Lettuce: the invisible forces that turned rabbit food into the world’s first seasonless produce.
Oct 24, 2017
So Saucy
Sauce: it’s identity in a bottle, with a side order of culture and commerce.
Oct 18, 2017
The Rest of the Pig
From bacon to guanciale, North Americans love their pork. But even with today’s nose-to-tail approach to eating, there is still plenty left over after the butcher is done. So what happens to the rest of the pig?
Oct 10, 2017
One word: Yeasts
Yeast — yes, yeast — is revolutionizing the way we eat and drink, how we produce milk and meat, and even how we get high.
Oct 03, 2017
Dark Meat/White Meat
One is moist and rich, the other drier and mild. But by the 1990s, boneless, skinless chicken breast was the preferred choice for North Americans. In its first episode, The Fridge Light looks into the popularity battle between dark meat and white meat.
Sep 27, 2017
The Fridge Light trailer
Food journalist Chris Nuttall-Smith is on an obsessive, fascinating quest to uncover the hidden stories of what we eat and drink coming this September 27.
Sep 27, 2017