Throughout history - war, famine, economic instability has affected what we choose to buy at the grocery store. Even today, the pandemic has shifted our grocery shopping and eating habits. This week, we rewind back to the Great Depression, which forced millions of Americans to find new recipes and get creative with the limited number of ingredients they could afford.
For most people this year, traveling seems like a distant memory. Getting on a plane, taking a train or even using public transport on a daily basis has been largely abandoned with COVID-19. But once it is safe to travel again – where’s the first place you’d like to go? Acclaimed travel guide, writer and TV host, Rick Steves joins Viewpoints this week to share how you can get the most out of your travels and fully immerse yourself in the local culture, people and history.
Getting started gardening can seem like an overwhelming task, especially if you have trouble keeping a houseplant alive. But with some research and a small investment for tools, seeds and soil, the rewards of tending to a garden are huge. Fresh produce, flowers and herbs, as well as a renewed connection to nature are just some of the benefits of this increasingly popular outdoor hobby.
Imagine finding a rough, circular rock-like object and spending many minutes, if not hours, trying to pry it open to see what’s inside. Once you finally cracked it open, who would slurp down the slimy, raw interior of an oyster, praying that it wouldn’t kill them? We discuss the many firsts throughout history and the bold civilizations who uncovered these discoveries.
Could you ever imagine that some imported white asparagus could cost upwards of $250? Neither did we. This week on Viewpoints, we delve into the niche world of luxury and on-trend ingredients as well as roles in the food industry you’ve probably never heard of.
There’s nothing quite like watching reality TV – and holiday-themed reality TV may be even better if you’re trying to de-stress during the month of December. We delve into the world of Food Network’s popular show, Holiday Baking Championship to get the inside scoop on what it’s really like to compete and judge a competitive baking series.
Cooking during the holidays can be a major source of stress – but it doesn’t have to be. Viewpoints speaks with cookbook author Julia Turshen to get some insider tips & tricks on how to quickly pull together a successful holiday meal with basic cooking skills and ingredients that are most often already in your pantry.
Around 90 percent of the plastic we use is left unrecycled and dumped in a landfill. Over time, this waste seeps into our oceans, harming its ecosystems and creating massive islands of floating garbage. The Great Pacific Garbage Patch is now more than twice the size of Texas. What small steps can we each take to reduce plastic consumption and get manufacturers to adopt more eco-friendly practices? We discuss the plastic crisis and what will happen if we don't change our ways.
You want to eat healthily, but sometimes that’s not always possible. There’s nothing around that’s quick, affordable and above all, hits the spot. We cover how new models are creating a greater number of nutritious options and the challenges that comes with sustaining the profitability of these new systems.
How we buy our food has drastically changed throughout the decades. We discuss the evolution of the grocery marketplace from local grocers to big-box retailers and how this has affected the production chain. More so, how food co-ops operate and aim to help support local farmers and communities.
School lunches in the U.S. have long been overlooked. Dan Giusti, the former head chef of Noma and founder of Brigaid, is gaining ground in his efforts to overhaul the school lunch system and bring scratch cooking back into cafeterias. We speak with Giusti about his journey from fine dining to lunch reform and some of the barriers facing Brigaid.
As the year draws to a close, it’s the time on the calendar when we take a look back at who we lost this year. One such cultural giant was Anthony Bourdain, the famed chef and author turned travel documentarian.
Cooking for holiday parties can be a major source of stress. We have big groups at our house for hours at a time, and you want to impress them with your culinary skills. But some of us don’t really have many culinary skills. We talk to Julia Turshen for some insight into how to impress with our holiday cooking this season.
Chef Alison Roman joins the show to give advice on cooking at home to make sure you can eat deliciously even without spending a night out or losing track of your diet.
We talk to a nutritionist and a chef about strategies and foods that parents can use to help their kids make better choices at mealtime and in between.