Dr. Peter Lurie is the head of Center For Science in the Public Interest (CSPI), arguably the most important defender of food safety and justice in the US. Lurie is the grandson of a South African female butcher and a South African egg seller.

Covid-19 put school lunch in flux, as cafeteria trays were reconceptualized as brown bags and meal boxes. USDA waivers freed school cafeterias from former limitations about who they can feed and what food they can serve.

Listen in as Katy Keiffer, host of HRN’s What Doesn’t Kill You, interviews journalist Greta Moran.

What if produce was treated like medicine and doctors could prescribe healthy food? A growing body of Produce Rx programs allow individuals living with diet-related chronic illnesses to access vouchers for fruits and vegetables.

Due to the increasing number of covid cases across the US, the CDC has recommended that people celebrate the holiday with people in their own households. This means, the best advice is to forgo both traveling and gathering extended families and friends.

Is there a meat shortage looming? Are working conditions on large-scale farms safe? How is there food waste when some grocery stores are rationing inventory?

On the season finale of Eat Your Words, host Cathy Erway is joined by Maryn McKenna, an independent journalist and author who specializes in public health, global health and food policy.

Host Jenna Liut speaks with Bruce Friedrich, Executive Director of the Good Food Institute, as association that works with scientists, investors, and entrepreneurs to bring clean meat and plant-based alternatives to animal products to market.