Award-winning science journalist Kendra Pierre-Louis is stepping in as the interim host of “Science Quickly” on Scientific American while Rachel Feltman goes on parental leave until the spring of 2026. In a recent episode, Feltman introduced Pierre-Louis to listeners and took the opportunity to delve into her background, including her strong aversion to mayonnaise.
Pierre-Louis, a seasoned climate reporter, shared that her distaste for mayo has been a longstanding part of her identity. She vividly recalled a childhood road trip incident involving Miracle Whip that solidified her disdain for the condiment. This dislike has even led her to explore the science behind food textures and perceptions, as evidenced by her manifesto against mayo and subsequent deep dive into the topic.
During her time at Popular Science, Pierre-Louis penned an article titled “Mayonnaise is disgusting, and science agrees,” which garnered attention from readers and even prompted a response from the mayo industry. She has since discovered interesting connections between food textures and our perception of taste, such as the fact that rough textures can enhance the perception of sourness in foods.
Furthermore, Pierre-Louis shared insights into the role of texture in our enjoyment of sweet treats, noting that we perceive sweetness differently in foods that are very cold, like ice cream. She also highlighted the intriguing phenomenon of sour candies featuring rough textures to enhance their sour flavor.
As the new host of “Science Quickly,” Pierre-Louis brings her unique perspective and expertise to the world of science journalism. Her passion for uncovering the intricacies of food textures and flavors adds a fresh and engaging element to the show, offering listeners a glimpse into the fascinating world of sensory experiences and culinary delights. Oh, my God, the topic of food preferences and textures is always a fascinating one to explore. In a recent conversation between two food enthusiasts, Feltman and Pierre-Louis delved into the world of food aversions and textures that can trigger feelings of disgust.
Pierre-Louis revealed a deep-seated aversion to mayonnaise, describing it as physically repulsive and contaminating. He likened the smell and texture of mayo to pus, a comparison that elicited a visceral reaction from both parties. This discussion highlighted the innate nature of disgust, with certain textures and smells triggering a primal response rooted in evolutionary survival instincts.
The conversation then shifted to the topic of food textures, with Pierre-Louis sharing her love for chewy textures like boba, udon, and ramen. She discussed how researchers categorize texture preferences into groups like chewers, crunchers, suckers, and smooshers, with each category corresponding to a distinct texture preference. Feltman also shared his own texture preferences, revealing himself to be a chewer with a tolerance for crunchiness and a distaste for mushy textures.
Beyond food textures, Pierre-Louis expressed her interests in covering topics like climate change and psychology. She highlighted the importance of exploring solutions within climate journalism and delving into the psychology behind human behavior in challenging scenarios. Additionally, she revealed a fascination with the psychology of fame and the allure of celebrity culture.
As Pierre-Louis takes on the hosting duties for “Science Quickly,” she expressed her excitement for pursuing a variety of stories during her time in the role. From climate change to psychology to the psychology of fame, she aims to explore a diverse range of topics that captivate and engage audiences. With her passion for storytelling and investigative journalism, Pierre-Louis is poised to deliver compelling and thought-provoking content that resonates with viewers. The anticipation surrounding the new podcast is palpable, with high expectations from listeners. As Kendra Pierre-Louis and Rachel Feltman sit down to discuss the upcoming episodes, they touch on a variety of topics that reflect the current state of the world.
One major theme that is highlighted is the importance of public health, especially in the midst of a global pandemic. The discussion delves into the science behind public health measures and the impact they have on society as a whole. This topic is particularly relevant given the current climate and the need for accurate information to be disseminated to the public.
Another area of interest that is touched upon is the science behind extremism. With the rise of radical ideologies and the spread of misinformation, understanding the root causes of extremism is crucial. By exploring this topic, the podcast aims to shed light on the complexities of human behavior and the societal factors that contribute to radicalization.
In addition to these weighty topics, the podcast also aims to inject a bit of levity with stories about animals. As Kendra mentions, it can’t be dark all the time, and a good animal story can provide some much-needed relief from the heavier subjects. This balance between serious discussions and lighter fare is what sets the podcast apart and keeps listeners engaged.
Overall, the podcast promises to be a thought-provoking and entertaining listen, with a mix of informative content and engaging storytelling. With Kendra Pierre-Louis at the helm, listeners can expect a fresh perspective and insightful commentary on a wide range of topics. So be sure to tune in and subscribe to stay up-to-date on the latest episodes.
This post was produced by Kendra Pierre-Louis and Rachel Feltman, with contributions from Fonda Mwangi and Jeff DelViscio. Editing was done by Alex Sugiura, and fact-checking by Shayna Posses and Aaron Shattuck. The theme music was composed by Dominic Smith. For more in-depth science news, subscribe to Scientific American.
For Scientific American, this is Kendra Pierre-Louis. Until next time!
