153 flavors of ice cream. An acre of cold cereals. Why do supermarkets have so many choices? Or do they? Where we might see hundreds of flavors, varieties and brands of food, food journalist Simran Sethi sees a scary kind of sameness.
Intelligent. Optimistic. Curious.
food
What if the guiding principle we used in cooking, eating and growing food was love? From an Iranian-American kitchen to the chocolate forests of Ecuador, we explore new ways to express deep flavors and personal identity through food and cooking.
After listening to the food mavens and masters in our show on chasing "authentic" food, you might be mentally gathering tips on how to better enjoy food in your own home. So let's gather some tips for better eating in one place.
How does the world look to a scientist? We asked astrophysicist Neil deGrasse Tyson….and he gave us some cooking tips.
Do you ever get the feeling that this is Big Soda's world and we're just living in it? Even though soda sales have declined in recent years, Big Soda looms large in our popular culture. In this hour, we explore "Coca-Cola Capitalism" and soda politics.
Listener Jonathan Blyth sent us a ghost story that might make you think twice about what — or whom — is on your plate.
"Natto" is gaining popularity with home fermentation enthusiasts. Producer Erik Lorenzsonn heads to the Reedsburg Fermentation Fest to ask why, as well as ponder other fermentation mysteries.
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