19-51 Segment 1: Holiday Baking Cheer And Chaos: Inside Competitive Reality TV

19-51 Segment 1: Holiday Baking Cheer And Chaos: Inside Competitive Reality TV

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.

19-34 Segment 2: Plastic, Where Does It All Ultimately End Up?

19-34 Segment 2: Plastic, Where Does It All Ultimately End Up?

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.

19-33 Segment 2: How New Concepts Are Increasing Access To Nutritious Food

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.

19-23 Segment 1: Not Your Grandma’s Co-op

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.

19-22 Segment 2: One Meal at a Time: Reviving the American School Lunch System

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.