To Eat Or Not To Eat? The Processed Food Conundrum

20-18 Segment 2: To Eat Or Not To Eat? The Processed Food Conundrum

Complex ingredients like maltodextrin and ferrous sulfate can seem scary, but are they actually bad for you in the long-term? We speak with chemist and author, George Zaidan about how food processing took hold in early human history and what to keep in mind when it comes to keeping a healthy diet.

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.