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Journalist Taras Grescoe's "THE LOST SUPPER. Searching for the Future of Food in the Flavors of the Past."

From: Diana Korte
Series: Booktalk

⁠Host Diana Korte speaks with Canadian journalist Taras Grescoe, author of “THE LOST SUPPER. Searching for the Future of Food in the Flavors of th...

Constant Wonder - Pho-nomenal!

From: BYUradio/KUMT/KBYU-FM
Series: Constant Wonder

An exploration of delectable foods and the people who make them: pho, Italian grandmothers' pasta, and preserved sourdough.

Bought by GCR (Global Community Radio), RadioStPete Florida, and WYAP

Butter vs. Margarine

From: Distillations
Series: Distillations

One of America's most bizarre food battles

Bought by PRX Remix

Fizzy Water

From: Distillations
Series: Distillations

The unnatural history of a carbonated drink.

Bought by WRIR

Lactose Intolerance Genetics

From: Susanne Bard

Caption: The practice of cheesemaking goes back many centuries in various cultures around the world. (A page from the 14th century Medieval handbook Taccuino Sanitatis from the Biblioteca Casanatense in Rome, Italy)

Central Europeans developed a dairying culture at least 4,000 years before they evolved the ability to digest milk.

Bought by KMXT

Intoxication & Civilization: Beer's Ancient Past

From: Distillations
Series: Distillations

Caption: Solid Comfort, 1906., Credit: Library of Congress

This show takes on the frothy subject of beer, and explores the science, culture, and history behind the suds.

Bought by WTJU

Why the Chicken Became a Nugget and Other Tales of Processed Food

From: Distillations
Series: Distillations

Caption: Crisco and chicken nuggets, Credit: CHF collections and Evan Amos, Wikimedia Commons.

Have you ever wondered how chicken nuggets are made? Or what propylene glycol monostearate, monocalcium phosphate, or other listed ingredients are ...

Bought by Canadian Broadcasting Corporation, WTJU, RadioFreePalmer, and WYAP

Food Sleuth Radio, Donald Davis Interview

From: Dan Hemmelgarn
Series: Food Sleuth Radio

Bigger doesn’t always mean better. Case in point: fruits and vegetables. Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn...

Food Sleuth Radio, Sandor Katz Interview

From: Dan Hemmelgarn
Series: Food Sleuth Radio

Where there’s fermentation, there’s culture. Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Sando...

Distillations Episode 151: Tears

From: Distillations

This wraps up our three-part series Blood, Sweat, and Tears. First, how it feels to lose your ability to cry; then why onions bring on the waterworks.