Poop is an incredibly valuable and massively underutilized resource. However, most of us don’t see it that way because of our evolutionarily ingrained disgust towards poop. Flush toilets and intricate sewer systems have revolutionized health and hygiene by whisking our poop far away where we don’t have to think about it. But that poop has gotta go somewhere, and eventually, not thinking about it isn’t going to be an option. Similarly, not thinking about our individual poop is asking for disaster, since what we produce can reveal a great deal about our gut and overall health. In this episode, we explore the problems that poop can cause on both the individual and population level. From constipation to fiber, and the Great Stink to communal poop sponges, we’re continuing our journey into the curiously fascinating world of poop.

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It might be stinky and it might be unpleasant to behold, but we all do it. For many of us, our poop is out of sight, out of mind once we flush it away. But for the next hour and fifteen minutes or so, we’re going to bring it back into mind as we delve into the rich world of poop. This episode, the first of a two-part miniseries on poop, features a wide cast of characters all with some role in the production or management of poo, like our intestinal tract with its sphincters and microbiota, dung beetles that perform the duties so crucial for ecosystem function, and the sperm whale that produces a revered substance used in perfumes. We’re going behind the scenes to understand how the sausage really gets made (in a manner of speaking) and why we need a big perspective shift to stop seeing poop as waste and start seeing it as a resource.

Correction: EW says that elephants poop 15 pounds a day, but in reality it’s more like 10x that - 150-200 pounds! Sorry for the mistake - we noticed it while listening through.

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For much of the world, refrigeration is such a commonplace technology that we rarely stop to wonder at the many ways it has transformed our lives. From the foods we grow to where we grow them, from how they taste to what we eat, refrigeration has dramatically - and quite recently - changed our relationship to food, our health, and the environment. As Nicola Twilley describes in Frostbite: How Refrigeration Changed our Food, Our Planet, and Ourselves, progress, as it so often does, comes at a cost. Twilley, who also cohosts the award-winning food podcast Gastropod, joins us in this week’s TPWKY book club episode to discuss the surprising history and tenuous future of refrigeration. You’ll never look at your fridge the same way again.

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