We are living through uncertain and unprecedented times. What better way to find a bit of escape and solace than through food? Comfort food is a broad concept that means different things to different people around the world.

A Conversation with editors of Food Across Borders (Rutgers University Press, 2017): Matt Garcia, E. Melanie DuPuis, and Don Mitchell.

Host Cathy Erway is joined in the studio by Ruby Tandoh, author of the new book Eat Up: Food, Appetite and Eating What You Want.

Visual Artist Tim Okamura and Audio/Visual Artist Cecilie Beck join DJ CherishTheLuv on today's episode of Primary Food. Today, we are talking about ART & MUSIC as our primary food and WHY it is SO important, necessary and healthy to have personal creative expression in our lives.

This week on A Taste of the Past: is candy food? Linda Pelaccio interviews Samira Kawash, author of Candy: A Century of Panic and Pleasure. Samira explains to us how difficult it was to make candy back in the 1800s, and how technological innovations allowed the candy industry to boom.

Margo Wootan is the director of nutrition policy at CSPI. Wootan received her B.S. in nutrition from Cornell University and her doctorate in nutrition from Harvard University's School of Public Health.

Are your children bored with breakfast? This week on Feeding the Future, Orianne Cosentino is joined in the studio by Bill and Claire Wurtzel of the new book Funny Food: 365 Fun, Healthy, Silly, Creative Breakfasts.

What "food" product do Americans spend 2.7 billion dollars on per year? Gum! This week on Let's Get Real, Erica Wides is crusading against gum. It doesn't provide nourishment, and it's filled with toxic chemicals; why are we so drawn to gum?

Why are Americans so afraid to eat horse? This week on Let's Get Real, Erica Wides is talking about the trendiness of meat, and falsehoods in the industrial food system. Would horse meat be a problem if it weren't hidden in microwavable lasagna? Erica thinks not!