Viewpoints Radio
Award-winning reporting on current issues featuring America's leading experts.
We speak with Adam Chandler, journalist and author of Drive-Thru Dreams: A Journey Through the Heart of America’s Fast-Food Kingdom about the events that fed into the rapid rise of the fast-food industry and how different chains are fighting to stay present and on-trend in today’s competitive restaurant landscape.
Ever find yourself staring at a recipe and feeling completely lost or overwhelmed? Us too. Cooking doesn’t have to be this big production, but can instead be a time to unwind, experiment and not always aim for perfection. Cookbook author Leanne Brown joins us this week to unpack how to become a calmer cook this year by planning ahead and setting new …
20 million people work within the food production industry in the U.S. The pandemic has altered this sector and resulted in many pressures placed on this population. This week – we highlight the people behind these various roles and the changing landscape of this 24/7 food supply chain.
Researchers estimate that around 10 million Americans suffer from seasonal affective disorder each year. We speak with psychologist Dr. Carrie Ditzel about the prevalence of SAD and how people can combat these feelings and find additional support.
For too long, school lunches in the U.S. have been overlooked. Highly processed foods are often quickly thrown together with a hodgepodge of unhealthy ingredients. Brigaid founder Dan Giusti joins Viewpoints this week to share how he, along with hundreds of professional chefs, are redefining the school lunch landscape.
In 2020, nearly 40 million Americans lived in food-insecure households. With food prices rising across the country, food insecurity is only set to worsen, disproportionately affecting minority populations. How can people help?
Sharing a meal and trying something new is not only a way to expand your palate, but to learn about foreign cultures, customs and traditions. We speak with Korean cook, Joanne Molinaro about her early memories of food and family and the traditional Korean recipes and ingredients that make up the cuisine.
The FDA is a massive organization that handles a wide variety of regulations and responsibilities. However, some critics argue that the FDA has failed to evolve with the times, spending large amounts of resources on dated measures and messaging tactics. Former FDA employee Dr. Richard Williams joins us this week to highlight some of these issues within food …
Archaeologists have recently discovered proof of beer-making in the Middle East dating back more than thirteen thousand years. While the rise of hard seltzers has been making headlines lately, beer has a rich cultural history and has evolved as a drink over thousands of years.
The keto diet, which mainly cuts out carbohydrates, has seen a sustained rise in popularity. Originally used as a treatment for kids with epilepsy, today, thousands of ordinary people follow this regimen as well. This week – we’re joined by registered dietician, Kristen Sedler, and two people who tried the keto diet and both had entirely different …
In the U.S., most Americans commonly use vegetable or olive oil when cooking. While we don’t often here about palm oil, it’s in many of the products that we buy at the grocery store, including everything from food to personal care products. And abroad, palm oil is widely used in cooking and frying. Last year, global consumption reached 72 million tons. …
The average person ends up trashing 25 percent of the food they buy from the grocery store. This can mean fresh produce, expired dairy, stale bread – the list goes on and on. This cycle of food waste across households, grocery stores and restaurants adds up, resulting in more than 81 billion pounds of fresh, edible food being thrown away each year. What’s …
As more Americans look to decrease their carbon footprints, what’s one way to make a big difference? Flipping the narrative on the traditional American diet. Beef is more carbon-intensive to produce than chicken, but did you know that cheese is also worse than chicken? It’s this knowledge that can change people’s dietary decisions and decrease greenhouse gas …
Despite the pandemic, carbon emissions are at an all-time high, topping records over the past 3.6 million years. For years, scientists have warned of humans approaching a critical tipping point of global warming – and it’s here. Sustainability scientist Dr. Kimberly Nicholas joins Viewpoints this week to break down the current climate landscape and explain …
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.
Just because Thanksgiving and all-things pumpkin have passed, doesn’t mean an end to sugary holiday sweets. Viewpoints speaks with cookbook author Ken Haedrich about the prevalence of pie in American culture and how anyone can bake a delicious pie in no time.
Across the U.S., there are more than 38,000 supermarkets, each stocking thousands and thousands of distinct products. But what is the human cost of this mass consumerism?
If the taste, texture and everything else exactly resembled traditionally farmed meat, would you try it out? Lab-grown, cell-cultured chicken, beef and pork is set to hit the mass market in just a few years. We breakdown the science and key players behind this new technology.
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.
It’s true that wine is complex. However, if you’re interested in finding out more about the refreshment, you have to start somewhere. Expert sommelier Elizabeth Schneider joins Viewpoints this week to give us an introduction to all things wine.
We discuss the many firsts throughout history and the bold civilizations who uncovered these discoveries.
Iliana Regan has worked in the restaurant industry for more than two decades in almost every position imaginable. From fast service to high-end fine dining, she's a self-taught, Michelin-starred chef that's known for her ability to create masterful dishes using naturally sourced and foraged ingredients. As her career has skyrocketed up, she's also had …
Even as Americans shelter-in-place, coffee consumption is up in the first four months of 2020. Why is coffee a drink that is so popular across the globe? The drink was first consumed by Sufi monks in the fifteenth century as part of a religious ceremony, but quickly gained popularity across the Middle East where it then eventually spread to Europe. …
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 ingredients and roles within the food industry you’ve probably never heard of.
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