What are you eating? No, what are you really eating? Steve Ettlinger decided to explore the truth behind the ingredients label for his latest book “Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes Mined), and Manipulated into What America Eats” (Hudson Street Press, 2007). We’ll talk with Ettlinger this hour about what he learned.
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When did American Cuisine begin and where is it headed? Ask Andrew F. Smith. He’s written about turkeys, popcorn, ketchup, and junk food. He serves as the Chair of The Culinary Trust and teaches culinary history at the New School in Manhattan. He’s the editor of the “Oxford Encyclopedia of Food and Drink in America” and the brand new “Oxford Companion to American Food and Drink” (Oxford, 2007). Smith is in town to teach a class called “A Taste of America’s New Culinary Revolution” at the Dallas Central Market location this evening. He’ll be our guest this hour.
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What does the Farm Bill mean for you? Plenty – according to food and environmental writer Daniel Imhoff. We’ll examine how the $90 billion bill which is up for renewal this year will affect what you eat, and what it will cost, and how it is grown. Imhoff is the author of “FOODFIGHT: A Citizens Guide to a Food and Farm Bill” (Watershed Media, 2007).
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What’s for dinner North Texas? We’ll explore what’s hot and what’s not in the Dallas/Fort Worth restaurant scene this hour with Bill Addison from Guidelive at the Dallas Morning News, Teresa Gubbins of Pegasus News and contributing editor at D Magazine, and Bud Kennedy of the Eats Beat at the Fort Worth Star-Telegram.
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Is “local” the new “organic?” Barbara Kingsolver’s new book “Animal, Vegetable, Miracle: A Year of Food Life” chronicles her family’s year-long effort to eat locally-produced food. In the process, she, her husband, and two daughters learned to raise many of their own plants and animals. We’ll spend this hour with Kingsolver and her husband Steven L. Hopp, who contributed to the book. They’ll both speak to the Dallas Museum of Art’s Arts and Letters Live tomorrow night at the Eisenmann Center in Richardson.
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How did the organic food business get started and is it becoming a reflection of the industrial food system it was created to replace? We’ll explore the topic this hour with Journalist Samuel Fromartz, author of “Organic, Inc.: Natural Foods and How They Grew” (Harcourt, 2006) which is now out in paperback.
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What does it take to be a successful chef? The Dallas Wine and Food Festival’s Rising Stars Chefs’ Contest answers that question every year by recognizing “up-and-coming” chefs who are particularly skilled at pairing wine and food. We’ll spend this hour talking about food, wine and the thrill of competition with this year’s winners – Juliard Ishizuka of Fuse, Ke’o Velasquez of Ferre Ristorante e Bar, Robbie Lewis of Salum, and Rachel Jeske of Culpepper.
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Brian Resnick is science correspondent at Vox, joins host Krys Boyd to discuss why new GLP-1 drugs such as Ozempic and Wegovy seem to target appetite but actually work with brain chemistry.
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Rogé Karma, staff writer at The Atlantic, joins host Krys Boyd to discuss why food and fuel prices don’t factor into core inflation numbers but do influence how Americans feel about the economy.
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Lauren F. Friedman, an editor at Consumer Reports, joins host Krys Boyd to discuss CR’s rigorous testing of fast foods and supermarket products to find the harmful chemicals that enter our bodies.
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Chip Colwell, lecturer at the University of Colorado, Denver, joins host Krys Boyd to discuss the pact he made with his family that they buy no more than five items in a year and what it taught him about consumption.
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From Christmas Day to New Years Day, we’ll be showcasing some of our most popular and favorite Think conversations of 2023. If you missed ’em the first time, this is a great way to catch up!
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