This hour, we’ll talk about strategies for dealing with anxiety, low appetite and other challenges children face with University of Texas at Dallas expert Jenny McGlothlin.
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A Symbiotic Relationship
Every year, tiny birds known as red knots fly 19,000 miles – from the tip of South America to the Arctic and back.
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A Restaurant Critic Goes Gluten-Free
As dining critic for D magazine for almost two decades, Nancy Nichols knows food. This hour, we’ll talk with Nichols about the gluten intolerance that has caused her to step down from her position.
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Vitamin Overload
We’ll talk about the history of hyping vitamins – and why the vitamin section of food labels doesn’t tell the whole story – with Catherine Price, author of Vitamania: Our Obsessive Quest for Nutritional Perfection.
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Why We Eat Together
We’ll talk this hour about why the tradition of family dinners still has a place in our busy lives with food historian Ruth Rupp. Her story “Eat, Drink and Be Merry” for National Geographic appears at natgeofood.com.
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From Farm To The Garbage
An estimated one-third of all food produced worldwide is either lost or wasted somewhere between the farm and our dinner plates. This hour, we’ll talk about the opportunities presented by all that waste with Elizabeth Royte. She writes about the topic in the November issue of National Geographic.
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Antibiotics' Dark Side
This hour, we’ll talk about why some scientists are warning that we may soon lose the power of antibiotics with Frontline correspondent David Hoffman. His reporting on the topic is included in Frontline: The Trouble With Antibiotics, which airs Tuesday at 9 on KERA-TV.
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Cooking With Kimball
This hour, we’ll talk to Christopher Kimball of America’s Test Kitchen about food trends – and about taking a scientific approach to cooking.
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A History Of Sustainability
This hour we’ll learn about how these trends trace their origins to the Industrial Revolution and even earlier with Jeremy Caradonna, associate professor of history at the University of Alberta. His new book is Sustainability: A History.
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The Evolution Of Eating
We’ll talk this hour about why and how our diets have evolved with Ann Gibbons. She profiles indigenous peoples across the globe who are still eating the way their ancestors ate in the next issue of National Geographic.
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Something Smells Fishy
More than 90 percent of the seafood Americans eat is imported. We’ll talk this hour about why a nation bordered by two oceans gets its fish from other countries with the author of “American Catch.”
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Cooking With Our Senses
We’ll find out this hour how we can use temperature, feel and our own eyes to know if dinner is ready with the author of “Done.: A Cook’s Guide to Knowing When Food Is Perfectly Cooked.”
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