Dr. Annie Fenn is the founder of the Brain Health Kitchen and, in partnership with the University of Texas at Dallas Center for Brain Health, she talks to host Krys Boyd about brain-friendly eating patterns, understanding how “good” and “bad” fats affect us, and offers simple recipe ideas for incorporating these foods into every meal.
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Dr. Annie Fenn is the founder of the Brain Health Kitchen and, in partnership with the University of Texas at Dallas Center for Brain Health, she talks to host Krys Boyd about brain-friendly eating patterns, understanding how “good” and “bad” fats affect us, and offers simple recipe ideas for incorporating these foods into every meal.
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Dr. Chris van Tulleken discusses ultra-processed foods and how their manufacturers create products designed for profit over people.
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When Rabia Chaudry’s family immigrated to the United States from Pakistan, they embraced all things American—including our love of fast food. She joins guest host Courtney Collins to share her body image journey.
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Vox staff writer Kenny Torrella discusses cultivated meat, a product grown from animal muscle and fat cells, and how it’s being blended with plant-based products in hopes of ending traditional meat production altogether.
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Roanne van Voorst is a futures-anthropologist, and she joins us to discuss her vision for a world not reliant on meat for food or clothing.
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Madhushree Ghosh talks about her memoir, taking us on a trip through America to South Asia, where she recounts the recipes that have given her insight into her own rich lived experiences.
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This hour, we’ll talk with experts about how what we eat affects how we think and feel.
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Food writer Ahmed Ali Akbar joins us to discuss the backchannels of importing fruit, the lengths people will go to, and the customs bureaucracy that keeps foods from reaching American shores.
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Mark Schatzker of the Canadian Broadcast Corporation joins us to discuss his journey into food production and eating habits around the world to discover secrets of health and happiness.
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Essayist Wyatt Williams joins us to discuss his journey to Utqiaġvik (formerly Barrow), Alaska, to join a community’s traditions of eating whale, and what it signifies for food culture for the rest of us.
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G. Daniela Galarza is a staff writer for the Washington Post food section, and she joins us to discuss how food relates directly to culture, and why reframing one’s worldview helps move cuisine beyond old tropes and whitewashing.
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