Tom Philpott, author of Perilous Bounty, was prescient in his 2020 book in a lengthy description of the 1862 floods that inundated Central Valley in a once in a century flood. Now Central Valley is facing an even more catastropic scenario as climate disruption adds fuel to an already volatile...

For the past two years, the news has been stark and at times, downright terrifying. War, disease, supply shortages – but these matters do not exist in a vacuum. These global concerns have trickle-down effects on industries across the board, including the food world. From food recalls to fast food...

Over the past 40 years, ownership of the American food supply chain has become concentrated in the hands of a continuously shrinking number of giant multinational corporations. In a new report, the Open Markets Institute details the degree of consolidation in agriculture and its related industries, from seed and chemical...

To preview of our coverage of Slow Food Nations 2018, Kat Johnson is joined by Kate Cox and Joe Fassler of The New Food Economy, an award-winning non-profit newsroom using independent, deep, and unbiased reporting to investigate the forces shaping how and what we eat. They speak about some of...

In the summer season premiere of Eat Your Words, Cathy is joined in-studio by Virginia Willis, a James Beard-Award-winning author of 5 cookbooks, to discuss her latest: Secrets of the Southern Table. Virginia shares how much of a departure this book is from her rest, as she seeks to expose...

Kara Cook-Schultz from U.S. PIRG joins the show to talk about their recently released report, Reaping What We Sow: How the Practices of Industrial Agriculture Put Our Health and Environment at Risk, that breaks down the problems of industrial agriculture and offers common-sense solutions. Host Jenna Liut is also speaks...

Award winning journalist Maryn McKenna reveals the fascinating history of chicken in her new book, Big Chicken. She talks with us about chicken's rise in popularity through the routine use of antibiotics, a practice that would transform agriculture, change the world's eating habits, and contribute to the deadly rise of...

This week on The Farm Report, host Erin Fairbanks is joined in the studio by Alon Shepon, a sustainability expert in the Weizmann Institute of Science. Shepon was part of a research team that spent five years studying and measuring five main sources of protein (dairy, beef, poultry, pork and...

This week on Eat Your Words, host Cathy Erway is joined by Sherri Brooks Vinton, author of the new book Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy. Sherri is the author of the Put 'Em Up! series. Sherri's books...

This week on Eat Your Words, host Cathy Erway is joined in the studio by Tyler Kord, chef-owner of the lauded No. 7 restaurant and four No. 7 Sub shops in New York. He is also a terrifically neurotic man who directs his energy into writing fall-down-funny stories and rants...