Okay, this show comes with a trigger warning.
We talk about things people eat, and some of those things are not for the squeamish. This is a conversation about disgust, and specifically, how our reflexive response of disgust may get in the way of things we probably need to think about doing.
During the next century, the human race probably needs to eat more insects and we'll almost definitely need to convert sewage water into drinking water. A lot of people are not going to want to do that. Around the world, there are people eating things like eggs cooked in the urine of virginal boys. One of our guests today made cheese from bacteria taken from human toes, noses and armpits.
That may sicken you, but it won't make you sick.
- Bun Lai - James Beard-nominated Chef at Miya’s Sushi in New Haven, the first sustainable sushi restaurant in the world
- Paul Rozin - Professor Emeritus of Psychology at the University of Pennsylvania, specializing in the psychology of how humans relate to food; former editor of the journal Appetite
- Christina Agapakis - Microbiologist, writer, artist, and founding editor of Method Quarterly, a magazine about science in the making; creative director at Ginkgo Bioworks
Betsy Kaplan and Chion Wolf produced this show, which originally aired on January 7, 2016.