There's More to That
Smithsonian MagazineSmithsonian magazine covers history, science and culture in the way only it can — through a lens on the world that is insightful and grounded in richly reported stories. On There's More to That, meet the magazine's journalists and hear how they discover the forces behind the biggest issues of our time. Every two weeks, There’s More to That will give curious listeners a fresh understanding of the world we all inhabit.
Host Ari Daniel is an independent science journalist who has reported across six continents and contributes regularly to National Public Radio among other outlets. In a previous life, he trained grey seal pups and studied wild Norwegian killer whales. In the fifth grade, Ari won the "Most Contagious Smile" award.
Smithsonian magazine covers history, science and culture in the way only it can — through a lens on the world that is insightful and grounded in richly reported stories. On There's More to That, meet the magazine's journalists and hear how they discover the forces behind the biggest issues of our time. Every two weeks, There’s More to That will give curious listeners a fresh understanding of the world we all inhabit.
Host Ari Daniel is an independent science journalist who has reported across six continents and contributes regularly to National Public Radio among other outlets. In a previous life, he trained grey seal pups and studied wild Norwegian killer whales. In the fifth grade, Ari won the "Most Contagious Smile" award.
Why You Should Love Durian, the World's Smelliest Fruit
The durian, a spiky fruit that grows across Southeast Asia, has a polarizing reputation for its pungent odor and strong taste. There are the durian haters — people who experience waves of revulsion at the mere thought of consuming one.
And then there are the superfans who sing its praises and travel the world to experience the rare and complex bliss it inspires on the palate. Those who relish this fruit say there’s a lot to love. It can be eaten raw (shortly after falling from the tree) or prepared as the hero of both sweet and savory dishes.
In this episode, host Ari Daniel travels with his children to a San Francisco restaurant to interview its chef and owner, Azalina Eusope, about her love of durian and the cuisine it inspires. And he speaks with Smithsonian contributing writer Tom Downey about his trip to Malaysia to experience the euphoria of fresh durian firsthand.
To subscribe to “There’s More to That,” and to listen to past episodes about using fruit depicted in Renaissance paintings to rescue modern agriculture, an award-winning restaurant in New Orleans that showcases Senegalese cuisine, and a prehistoric pit that entombed animals for millennia, find us on Apple Podcasts, Spotify, iHeartRadio or wherever you get your podcasts.
“There’s More to That”is a production of Smithsonian magazine and PRX Productions.
From the magazine, our team is Ari Daniel, Debra Rosenberg and Brian Wolly. From PRX, our team is Jessica Miller, Genevieve Sponsler, Adriana Rosas Rivera, Sandra Lopez Monsalve and Edwin Ochoa. The executive producer of PRX Productions is Jocelyn Gonzales.
Fact-checking by Stephanie Abramson. Our music is from APM Music.
Episode artwork by Emily Lankiewicz. Photos courtesy of Dr. Susumu Tomiya and public domain.