- New York Times investigative reporter Michael Moss Talks with Jim and Margery about how the food industry is hiding calories, sugar, fat, and salt where we'd least expect it (salad dressings, sliced bread, and one culprit of the childhood obesity epidemic: a child-targeted snack pack that contains 830 milligrams of sodium and 39 grams of sugar). This is the subject of his latest book, Salt Sugar Fat: How the Food Giants Hooked Us.
- Is home cooking the key to healthy eating? In Michael Pollan's new book, Cooked, he explores his kitchen and cooking anew. He also weighs in on how we're sabotaging our well-intentioned food policies.
- Last summer NPR invented Dumpling Week. We did our part by inviting chef instructor and culinary anthropologist Lilly Jan on to wax rhapsodic about dumplings. She also offers her favorite dumpling spots in town.
- Behavioral economist Michael Norton drops by to talk about his research on food and how rituals, such as shining an apple before we eat it, or tapping a can of beer before we crack it open, makes things taste better.
- Scott Weiner, author of Viva La Pizza, is curator of one of the largest and eclectic pizza box collections. He joins Jim and Margery to talk about the art and elegant design of a box that so many of us take for granted.
Michael Pollan at Yale
Credit: By Ragesoss via Wikimedia Commons
BPR: An Omnivore's Dilemma As We Talk About Dumplings, Pizza, And The Best Way To Eat An Oreo
June 4, 2014