This hour, we’ll talk to food writer Toni Tipton-Martin about the black contribution to American cuisine, the subject of her book “The Jemima Code: Two Centuries of African American Cookbooks.”
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Our Friend, The Fridge
We’ll talk about how refrigeration has changed the way we eat and improved our overall health – and about what our fridges say about ourselves – with Jonathan Rees.
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Jewish Delis And American Culture
This hour, we’ll talk about the role these institutions have played in American culture with Ted Merwin, author of “Pastrami on Rye: An Overstuffed History of the Jewish Deli” (NYU Press).
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The Merits Of Going Organic
We’ll talk about whether or not the extra money we spend to go organic is worth it with Quartz food and consumer goods reporter Deena Shanker.
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GMO (Oh No!)
This hour, we’ll talk with William Saletan about the fear of genetically modified organisms when hundreds of studies find nothing wrong with them.
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Feeding An Overcrowded World
We’ll talk about the scientists who are exploring new ways of producing food with Joel K. Bourne, author of The End of Plenty: The Race to Feed a Crowded World.
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Spreading Pathogens Through Poultry To Plate
David Hoffman investigates the spread of salmonella through poultry for Frontline.
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From Bacon to ‘Charlotte’s Web’
This hour, we’ll talk about the relationship between humans and pigs with Mark Essig, author of Lesser Beasts: A Snout-to-Tail History of the Humble Pig.
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The Best In Barbecue
We’ll talk to Texas Monthly barbecue editor Daniel Vaughn about his most recent discoveries, how barbecue varies across the state and what he looks for in the perfect plate.
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The Language Of Food
Priscilla Parkhurst Ferguson examines the language of food.
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Something Smells Fishy
More than 90 percent of the seafood Americans eat is imported. We’ll talk this hour about why a nation bordered by two oceans gets its fish from other countries with the author of “American Catch.”
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Cooking With Our Senses
We’ll find out this hour how we can use temperature, feel and our own eyes to know if dinner is ready with the author of “Done.: A Cook’s Guide to Knowing When Food Is Perfectly Cooked.”
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