The Fridge Light

Our brains aren’t wired to save the world. But if you’re ready to make changes that actually stick, 10 Minutes to Save the Planet will show you the way. Co-hosts meteorologist and climate reporter Johanna Wagstaffe and broadcaster Rohit Joseph work through the UN’s 10 actions for a healthy planet, but in a way that won’t shame, overwhelm or bore you. Think of each episode as a bite-size guide to fight climate change, rooted in behavioural therapy. More episodes are available at: https://link.chtbl.com/n0xD54PD

How one of the strangest, and frankly blandest-tasting animals you’ll ever encounter, might just be exactly the fish the planet needs.

Tofu: vegetarian superfood or toxin-ridden poison? (Spoiler alert: it's neither!)

The sticky story of how gum conquered our planet — and why today it’s fighting just to survive.

Prebiotic. Probiotic. These labels are popping up on all sorts of food products, but do they actually help your intestines do their thing?

What are the invisible forces that determine what's in your drink?

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.

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.

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?

Lettuce: the invisible forces that turned rabbit food into the world’s first seasonless produce.

Sauce: it’s identity in a bottle, with a side order of culture and commerce.

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?

Yeast — yes, yeast — is revolutionizing the way we eat and drink, how we produce milk and meat, and even how we get high.

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.

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.

Food journalist Chris Nuttall-Smith is on an obsessive, fascinating quest to uncover the hidden stories of what we eat and drink.