Food Fights

September 2, 2001

Organic food is now a booming billion dollar industry.  And today’s top chefs are its biggest cheerleaders.  They say locally-grown, organic food will help save the planet.  But not everyone agrees.  In this hour of To the Best of Our Knowledge, an argument for why celebrity chefs are just food snobs serving up a platter of global doom.

  1. Greg Critser on Organic Food

    Greg Critser says that most of the claims of the advocates of organic food have very little science behind them. He thinks chefs should concentrate on creating satisfying food and not saving the world.

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  2. Joan Dye Gussow on "This Organic Life"

    Joan Dye Gussow tells Anne Strainchamps what she eats, and why people should care about the political and environmental implications of their food choices.

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  3. Russ Parsons on the Science of French Fries

    Russ Parsons tells Jim Fleming that french fries should be crisp on the outside and fluffy on the inside, and shares the secrets of fried spinach and Tuscan potato chips.

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  4. Debra Ginsberg on Waitressing

    Debra Ginsberg tells Jim Fleming what can turn a shift into a nightmare; why so many wait staff are performers; and that people tip better when they're spending someone else's money.

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  5. Pat Willard on the Secrets of Saffron

    Pat Willard tells Steve Paulson that saffron is more than just a spice. It's rare and difficult to harvest but has an ancient history as a food additive, hair and skin dye, and as an aphrodisiac.

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