This hour, we’ll visit Uganda, India, Guatemala – and places in the U.S. – to hear how children in disadvantaged households are thriving thanks to programs focused on early-childhood nutrition with Roger Thurow, senior fellow for global agriculture and food policy at the Chicago Council on Global Affairs.
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This hour, we’ll talk about how we can encourage the wet and wild ways underwater creatures procreate with marine scientist Marah J. Hardt, author of “Sex in the Sea.”
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This hour, we’ll talk about simple strategies for reducing waste in our own homes with Dana Gunders of the Natural Resources Defense Council. Her new book is called “Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food.”
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This hour, we’ll talk about how the brain develops its sense of taste – and what we can do to rewire it – with food writer Bee Wilson.
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This hour, we’ll talk with the French chef Jacques Pepín about his life in the kitchen – and about the foods he fell in love with when he moved to America.
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This hour, we’ll talk about hacking our senses with science writer Kara Platoni, author of “We Have the Technology: How Biohackers, Foodies, Physicians, and Scientists Are Transforming Human Perception, One Sense at a Time.”
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This hour, we’ll talk to food writer Toni Tipton-Martin about the black contribution to American cuisine, the subject of her book “The Jemima Code: Two Centuries of African American Cookbooks.”
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This hour, as we broadcast live from KUT in Austin, we’ll talk to Aaron Franklin about the Midas touch he has with brisket, about his latest cookbook and about “BBQ with Franklin,” his PBS series that airs on KERA-TV.
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This hour, we’ll talk about the role these institutions have played in American culture with Ted Merwin, author of “Pastrami on Rye: An Overstuffed History of the Jewish Deli” (NYU Press).
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We’ll talk about whether or not the extra money we spend to go organic is worth it with Quartz food and consumer goods reporter Deena Shanker.
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This hour, we’ll talk with William Saletan about the fear of genetically modified organisms when hundreds of studies find nothing wrong with them.
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We’ll talk about the scientists who are exploring new ways of producing food with Joel K. Bourne, author of The End of Plenty: The Race to Feed a Crowded World.
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