Science writer Stephen S. Hall joins us to talk about how gene editing may be the solution to global food shortages.
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Lidia Bastianich’s Life In Food
The PBS cooking-show host joins us to talk about her journey from Italian farm girl to celebrity chef.
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What You’re Eating Probably Isn’t Food
Kristin Lawless joins us to talk about why mass production has led to less healthy foods – and about how we can reverse the trend.
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America’s First Processed Food
Anna Zeide joins us to talk about the development of prepackaged food – and how the industry earned the public’s trust.
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Lidia Bastianich’s Life In Food
The PBS cooking-show host joins us to talk about her journey from Italian farm girl to celebrity chef.
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You Are What You Eat: Chicken, Antibiotics And The Science Of Food
Maryn McKenna joins us to talk about how the increased use of antibiotics transformed chicken from a delicacy into a commodity.
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Where Southern Food Really Came From
Michael W. Twitty joins us to talk about the history of soul food, barbecue and other Southern staples.
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Cooking Food From Other Cultures: Appropriation Or Appreciation?
Soleil Ho of The Racist Sandwich podcast joins us to talk about how we can tell a lot about people by the foods they make and consume.
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Everything But The Taste: How Other Senses Shape Our Love Of Food
Charles Spence, head of Oxford University’s Crossmodal Research Laboratory, joins us to talk about how our senses work together to create a memorable meal.
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A More Sustainable Food System
This hour, we’ll talk about why some food regulations may have unintended consequences – and about how we can more efficiently feed the country – with food lawyer Baylen J. Linnekin. He’s the author of “Biting the Hands That Feed Us: How Fewer, Smarter Laws Would Make Our Food System More Sustainable.”
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The Future Of Food
This hour, we’ll be joined by Jayson Lusk, chair of the department of agricultural studies at Oklahoma State University and author of “Unnaturally Delicious: How Science and Technology are Serving Up Foods to Save the World” (St. Martin’s Press).
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Food: The Old-Fashioned Way
This hour, we’ll talk about the benefits of returning to ancient diets with biological anthropologist Stephen Le, author of “100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today.”
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