Ever wonder how accurate romantic comedies are or where that comfort food you love so much originated from? Or maybe you want to know what UC Davis students and professors are reading and watching? These are just some of the topics covered in podcasts from faculty, staff and students in the College of Letters and Science at UC Davis.

In her new book, "Real Food, Real Facts: Processed Food and the Politics of Knowledge," Charlotte Biltekoff explores friction between the U.S. public and food marketers when it comes to food processing.  She and others at UC Davis are making these types of conversations real and accessible to people both in and outside of the food industry.