Viewpoints Radio
Award-winning reporting on current issues featuring America's leading experts.
Viewpoints speaks with two food experts about the evolution of ingredients and how listeners cooking for the holidays can incorporate some of these older, more traditional recipes onto their tables.
We highlight some of these updated policies and the lasting effects of early childhood obesity.
We talk about the plastic crisis and why it’s important to cut down on the plastic you use in your daily life.
We cover the ongoing food waste crisis in America and hear from one tech platform that’s helping to connect hungry people to food that would otherwise be tossed into a trash bin.
We explore the many firsts throughout history and how key archaeologic evidence plays a role in accurately telling these narratives.
We highlight the many niche aspects of fine dining and how we can all takeaway some learning points to infuse it into our own cooking at home.
If traveling out of state this summer is out of the question (or you just want to spend more time at home), we offer up some ways to rediscover your own town, city, or region and gain a new perspective.
We highlight the prevalence of processed and ultra-processed foods in the U.S., the ingredients in them and the importance of moderation.
We speak with food expert and author, Mary Beth Albright about food’s intimate connection to how we feel.
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.
We rewind back to the Great Depression, which forced millions of Americans to get creative with the limited ingredients they could afford.
Experts explain how you can make easy substitutes when baking that produce decadent desserts without all the calories and sugar.
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.
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.
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.
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.
We sit down in-person with Iliana Regan to talk about her fine dining career and her struggles with addiction.
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.
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?
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