Is Our Food Supply Becoming Less Safe?
We speak with two experts in the food industry about why you shouldn’t be so worried about the growing number of recalls and how you can reduce your personal risk through some simple practices.
Food and Nutrition Sub-categories:
Culture Crash: We Have A Lot Of Feelings About Season 3 Of “The Bear”
We review the highly anticipated Season 3 drop of the hit Hulu show, “The Bear”.
Can’t Shake Your Sweet Tooth? Why Modification & Moderation Are Your Two Bff’s
Experts explain how you can make easy substitutes and modifications that produce tasty (but still relatively healthy) desserts.
Protecting Your Body As You Age: What So Many Americans Are Doing Wrong
We speak with experienced health coach and personal trainer Daniella Dayoub Forrest about health misconceptions & myths and what you should know to maintain a strong body and mind as you age.
Viewpoints Explained: Overstimulated & Jittery? You’re Not Alone
We cover how much caffeine is packed inside many of these newer energy drinks and the consequences of consuming higher-than-needed amounts.
Getting Outside & Gardening This Spring
We speak with a home gardener and a horticulturist at Bonnie Plants about how to get started and be successful this spring and summer.
Revisiting Lost Flavors: A Return To The Roots Of American Cuisine
Go back several decades and the items we eat today tasted a lot different.
Viewpoints Explained: Why We’re Failing Our Inmates
Why aren’t U.S. prison systems - which receive billions of dollars in public funding each year - doing better?
Revisiting Lost Flavors: A Return To The Roots Of American Cuisine
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.
Viewpoints Explained: Tackling Childhood Obesity
We highlight some of these updated policies and the lasting effects of early childhood obesity.
Viewpoints Explained: ‘Less Than 10 Percent Of All Plastic Is Recycled’
We talk about the plastic crisis and why it’s important to cut down on the plastic you use in your daily life.
’35 Percent of All Food Ends Up in the Trash’: Why Is Food Waste Still So High?
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.
From Cow’s Milk To Saltwater Oysters: The First People To Dive Into The Unknown
We explore the many firsts throughout history and how key archaeologic evidence plays a role in accurately telling these narratives.
Would You Ever Spend $63,000 on a Pound of Rare Mushrooms? Some Chefs Say Yes
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.
No Travel Plans This Summer? How To Make the Most Out of Where You Are Already
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.
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’s Connection To Our Mental Health
We speak with food expert and author, Mary Beth Albright about food’s intimate connection to how we feel.
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.
