Hour 2: Tacos are a staple item in the diets of many North Texans. We’ll explore the taco’s past and present this hour with José R Ralat, who blogs about tacos at thetacotrail.com.
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How Will We Feed?
Hour 2: It’s projected that the world will have around 9 billion mouths to feed in 2050. We’ll talk this hour with Jonathan Foley, whose piece “Feeding 9 Billion” in next month’s issue of National Geographic explores how humans will produce enough food.
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Tasteful Art
Hour 2: Judith Baker, curator of “Art and Appetite: American Painting, Culture and Cuisine” at the Amon Carter Museum of American Art, joins us to talk about the intersection of food and art.
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Soil To The Rescue
Hour 2: This hour we’ll learn why improving the soil could help us with environmental problems with Kristin Ohlson, author of The Soil Will Save Us: How Scientists, Farmers, and Foodies are Healing the Soil to Save the Planet.
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Clean Your Plate
Hour 2: We’ll find out this hour how processed foods have nudged nature off the shelves and how we can reverse the trend with Jeannie Marshall, author of The Lost Art of Feeding Kids: What Italy Taught Me About Why Children Need Real Food.
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A Helping Of Healthy
This hour, we explore strategies for maximizing our enjoyment of food – all while maintaining our health – with food writer Peter Kaminsky. His book is Culinary Intelligence: The Art of Eating Healthy.
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You Gonna Eat That?
We’ll learn this hour about the experimentation happening in avant-garde kitchens from Dana Goodyear. Her new book is Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture
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Culture In The Kitchen
We’ll talk this hour about how we share our traditions and culture through food.
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GMO OMG
Could the use of genetically modified organisms in food damage both biodiversity and our dinner?
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Revising Science
How are scientists transcending the limits of evolution to solve global problems like food shortages and climate change?
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Urban Farming, On The Rise
How are city dwellers using rooftop farms and gardens to battle rising food prices?
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Undercover in a Slaughterhouse
How are livestock treated in slaughterhouses and how reliable is food inspection in the United States?
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