Episode

Untitled

Cheese lovers and farmers across America speak to why they value raw milk, cheese and what will be lost if its production is stopped.

Episode

Japanese in Venice

Chris Jaeckle joins host Akiko Katayama this week on Japan Eats for a discussion about how he became a chef, and why he decided to cook so many different kinds of food.

Episode

Management Intensive Grazing

​Livestock farmers in Wisconsin are using a method called Management Intensive Grazing to graze their animals. It is more sustainable than conventional feeding methods, and can be imple...

Episode

Country of Origin Labeling

The WTO recently ruled that the US Cool laws discriminate against meat imports from other countries. What happens now?

Episode

The Implications of Information

This week on Eating Matters, host Kim Kessler is talking transparency in the food system.

Episode

Getting Schooled with Ben Pollinger: Seafood, Seasonality, and Family Ties

In episode 217 of the Main Course, Patrick Martins talks to veteran seafood chef and new cookbook author Ben Pollinger about writing his book, School of Fish, sourcing seafood seasonally,...

Episode

USDA & Discrimination

In 1997 a class action lawsuit was filed against the US Department of Agriculture. Tune in to learn why the federal agency was sued. By Janelle A. Hobson  

Episode

Vacuum Sealing & Ice Cream

This week on Cooking Issues, Dave gives us the lowdown on vacuum sealing food, takes a question about making whiskey ice cream. And finally, Dave gives us a million dollar idea for a 2015...

Episode

Thomas Downing

A pull-out profile on Thomas Downing, one of NYC's first and finest oystermen and a dedicated abolitionist. He pushed the boundaries of how oysters were prepared, all while making strides...

Episode

Chasing Cows & Sustainability Part 3

"This weeks episode is about moments of crises, both personal and climatic."