Benjamin Lorr joins us to talk about his investigations into the highly-guarded inner-workings of how our food goes from field, to truck, to shelf.
Read moreHow Food Affects Our Mood
Dr. Uma Naidoo is founder and director of the Nutritional Psychiatry Service at Massachusetts General Hospital and on the faculty at Harvard Medical School. She joins us to talk about how science shows foods like blueberries –-and sadly, not cookies — are keys to mental health and cogitative function.
Read moreThe Man Who Revolutionized The Way The World Grows Food
Rob Rapley joins us to talk about Norman E. Borlaug, who won praise for his work on disease resistance crops – which also came with unintended consequences.
Read moreFrauds And Fakers And Counterfeit Makers
Lydia Pyne, visiting researcher at the Institute for Historical Studies at the University of Texas at Austin, joins us to talk about the value of the right kind of fakes and which ones still take us for a ride.
Read moreHow Eggplants Have Sex
Genetics professor Norman C. Ellstrand joins us to talk about the mechanics of plant reproduction.
Read moreFresh From The Lab: It’s Your Dinner
Jacy Reese joins us to talk about efforts to grow artificial meat and end factory farming.
Read moreA Homesick Texas Gets Cheesy
Lisa Fain joins us to talk about the flavors specific to Texas.
Read moreGot Facts? What You Didn’t Know About Milk
Mark Kurlansky joins us to talk about our complicated history with milk.
Read moreNot Quite GMO: The Future Of Mutant Food
Science writer Stephen S. Hall joins us to talk about how gene editing may be the solution to global food shortages.
Read moreLidia Bastianich’s Life In Food
The PBS cooking-show host joins us to talk about her journey from Italian farm girl to celebrity chef.
Read moreWhat 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.
Read moreAmerica’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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