Friday, December 13, 2013
On today’s Food Fridays show: Abigail Carroll explains what our eating habits reveal about our national identity. Deepak Chopra talks about what mainstream and alternative medicine can tell us about why so many people overeat. Professional forager Tama Matsuoka Wong tells us what foods and ingredients you can find underfoot in the winter months. And this week’s Please Explain is all about whole animal butchery—we’ll find out about different cuts of meat and how best to cook with them.
Friday, December 13, 2013
Thursday, December 12, 2013
Every year nine billion broiler chickens, 250 million turkeys, 113 million pigs, and 33 million cows are raised and slaughtered in the United States. Paul Solotaroff discusses the conditions many of those animals live in—and how they are often killed—in his Rolling Stone investigation “In the Belly of the Beast.”
Tuesday, November 12, 2013
Americans consume about 275 lbs of meat annually per person—that's more than three times the global average. In her new book, “In Meat We Trust: An Unexpected History of Carnivore America,” author Maureen Ogle traces Americans' relationship with meat through the ages, from the days when early settlers used livestock to claim land, to the 20th century rise of big producers like Tyson and Purdue and present day calls for a return to locally-sourced, organic meat.
Tuesday, February 26, 2013
Horse meat was discovered in Ikea's famous Swedish meatballs this week, and the retailer responded by withdrawing the meatballs from their stores in fourteen European countries. It’s the latest in an escalating crisis over horse meat appearing in beef products. But it got us to thinking: Shouldn’t we expect filler in meatballs and other ground-meat foods?
Monday, February 18, 2013
While the cuts haven't come yet, Takeaway political correspondent Todd Zwillich reports that the sequester deadline will probably come and go, automatically enacting those across-the-board spending drawdowns. But cuts will have a wider reach, affecting many industries throughout all parts of the United States. For example, the USDA will likely have to furlough many of their food inspectors, closing down the farms and factories they inspect. Mark Dopp is Vice President of Regulatory Affairs at the American Meat Institute.
Friday, February 15, 2013
The French eat pigeons, and snails, and brains, and thymus glands, and calf pancreas, so why should anybody care if the French serve up horse meat and expect the world to take a big bite? Paddy O’Connell, the host of the BBC’s Broadcasting House, explains.
Friday, January 04, 2013
By Joy Y. Wang : WNYC Producer
Chef Jacques Gautier explains his motivations for raising rabbits on his rooftop garden and using them for food. He also shares his recipe for rabbit tacos.
Thursday, April 05, 2012
Eric Schlosser, co-producer of the documentary "Food, Inc." and author of Fast Food Nation: The Dark Side of the American Meal (now with a new afterword), discusses the controversy over the product known as "pink slime" and what the backlash tells us about the meat industry and food safety.
Tuesday, March 20, 2012