Understanding Lab-Created Ingredients
We highlight the prevalence of processed and ultra-processed foods in the U.S., the ingredients in them and the importance of moderation.
Food and Nutrition Sub-categories:
- Cooking (15)
- Food Indsutry (8)
- Recipes (7)
- Wine (1)
A New Viewpoint: Speaking With Acclaimed Pastry Chef Joanne Chang
We sit down with Chang to hear about her culinary career journey and the advice she has for others who may be in a similar boat.
A Changing Palate Across Periods of Economic Uncertainty
We rewind back to the Great Depression, which forced millions of Americans to get creative with the limited ingredients they could afford.
How To Skip the Sugar Without Giving Up Dessert
Experts explain how you can make easy substitutes when baking that produce decadent desserts without all the calories and sugar.
Learning To Bake for the Holidays
Viewpoints speaks with cookbook author Ken Haedrich about the prevalence of pie in American culture and how anyone – at any skill level – can learn to bake this dish.
Feeding More Mouths More Sustainably
Scientists are thinking big to voyage to Mars and one day possibly inhabit the far away planet. One big challenge is building a food production model from the ground up.
Culture Crash: A Review of “The Bear”
We discuss the new Hulu series "The Bear" about a young fine dining chef who returns to his Chicago roots to run the Italian beef joint his brother left to him.
Learning About Wine
It’s true that wine is complex – after all it dates back to 6000 B.C. Expert sommelier Elizabeth Schneider joins Viewpoints this week to give us an introduction to all things wine.
Food, Fine Dining & More: A Conversation With Iliana Regan
We sit down in-person with Iliana Regan to talk about her fine dining career and her struggles with addiction.
Supporting U.S. Farmers
With domestic farms declining, America is extremely reliant on foreign shipments. We discuss the many challenges farmers are facing and the barriers to entry in agriculture.
America’s Cultural Ties With Fast Food
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.
A New Perspective on Cooking at Home
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 …
Our Resilient Food System & Supply Chain
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.
A Season of Sadness
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.
The Broken School Lunch System
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.
The Landscape of Food Insecurity as Food Prices Continue to Soar
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?
Crafting Korean Fare
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 Hiccups in Food Messaging & Nutrition at the FDA
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 …
Fancy a Beer?
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.
Why Does Keto Continue To Persist
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 …
The Environmental Effects of Staggering Palm Oil Production
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 Cycle of Food Waste (2021)
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 …
Easy Switches For A More Earth-Friendly Diet
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 …
The Role We Each Play in Slowing Climate Change
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 …
