Bite http://www.motherjones.com/bite-podcast Fri, 21 Aug 2020 04:00:00 -0000 Sat, 11 Jan 2025 19:23:56 -0000 60 en © Mother Jones and the Foundation for National Progress help@prx.org (PRX) Bite is a podcast for people who think hard about their food. Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing guest list of writers, farmers, scientists, and chefs as they uncover the surprising stories behind what ends up on your plate. We'll help you digest the food news du jour, explore the politics and science of what you eat and why—and deliver plenty of tasty tidbits along the way.

]]> bite@motherjones.com (Mother Jones) Arts/Food News Society & Culture PRX Feeder v1.0.0 http://blogs.law.harvard.edu/tech/rss https://f.prxu.org/319/images/e0493b9e-e21f-48b9-bd89-2a92e84a26ef/19eb9f8e8561cbfa02e0cb6b9a5d54551cda1ee2b039b25b7863f1b6b90bcaa0c2539c3011b5c0aebec5dd4f4833df982780647af5b739cfb1b39ca72e7dc0fa.jpeg Bite http://www.motherjones.com/bite-podcast 1400 1400 Bite is a podcast for people who think hard about their food. Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing guest list of writers, farmers, scientists, and chefs as they uncove Mother Jones episodic no Bite is a podcast for people who think hard about their food. Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing guest list of writers, farmers, scientists, and chefs as they uncov Bite is a podcast for people who think hard about their food. Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing guest list of writers, farmers, scientists, and chefs as they uncover the surprising stories behind what ends up on your plate. We'll help you digest the food news du jour, explore the politics and science of what you eat and why—and deliver plenty of tasty tidbits along the way. © Mother Jones and the Foundation for National Progress Arts bite@motherjones.com prx_319_166805d2-4e81-4397-a4e5-2533b2aaae5b Sami Tamimi on the Delicious Complexity of Palestinian Food Fri, 21 Aug 2020 04:00:00 -0000 https://play.prx.org/listen?ge=prx_319_166805d2-4e81-4397-a4e5-2533b2aaae5b&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast On this episode, we hear from chef and writer Sami Tamimi, Yotam Ottolenghi’s partner and author of the new cookbook Falastin that brings you right into the center of one of the globe’s most hotly contested territories, Isreali-occupied Palestine. And, Tom Philpott is more than just a Bite host—he’s also the author of a new book! Tom tells us all about Perilous Bounty, in which he chronicles how industrial farming threatens our entire food system.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> Chef and writer Sami Tamimi's new cookbook "Falastin" brings you right into the center of one of the globe’s most hotly contested territories. full 115 33:20 bite@motherjones.com (Mother Jones) Mother Jones On this episode, we hear from chef and writer Sami Tamimi, Yotam Ottolenghi’s partner and author of the new cookbook Falastin that brings you right into the center of one of the globe’s most hotly contested territories, Isreali-occupied Palestine. And, Tom Philpott is more than just a Bite host—he’s also the author of a new book! Tom tells us all about Perilous Bounty, in which he chronicles how industrial farming threatens our entire food system.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noPalestine, Tami Samimi, Tom Philpott, farming prx_319_667429d3-cf2a-44a9-957a-c00c4e2efcda Elderberries Don’t Boost Your Immune System, and Other Coronavirus Myths Debunked Fri, 07 Aug 2020 04:00:00 -0000 https://play.prx.org/listen?ge=prx_319_667429d3-cf2a-44a9-957a-c00c4e2efcda&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Our inboxes have been filled to the brim with advice from people peddling vitamins, herbs, and diets—all claiming that the product that they were hawking would help supercharge the body’s defenses to ward off the coronavirus. Is there any truth to these pitches? Can certain foods—like elderberries, garlic, and zinc—really help strengthen your immune system? How about a good night’s sleep, or getting enough exercise? We take a hard look at these claims, with help from Timothy Caulfield, a law professor at the University of Alberta and the research director of its Health Law Institute. He studies how companies and brands use and misuse medical and scientific research, and he’s the host of the TV series A User's Guide to Cheating Death, in which he debunks pseudoscientific claims.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> Can certain foods—like elderberries, garlic, and zinc—really help strengthen your immune system? How about a good night’s sleep, or getting enough exercise? We take a hard look at these claims full 114 26:28 bite@motherjones.com (Mother Jones) Mother Jones Our inboxes have been filled to the brim with advice from people peddling vitamins, herbs, and diets—all claiming that the product that they were hawking would help supercharge the body’s defenses to ward off the coronavirus. Is there any truth to these pitches? Can certain foods—like elderberries, garlic, and zinc—really help strengthen your immune system? How about a good night’s sleep, or getting enough exercise? We take a hard look at these claims, with help from Timothy Caulfield, a law professor at the University of Alberta and the research director of its Health Law Institute. He studies how companies and brands use and misuse medical and scientific research, and he’s the host of the TV series A User's Guide to Cheating Death, in which he debunks pseudoscientific claims.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nocoronavirus, elderberries, immunity, myths, pseudoscience, wellness prx_319_9d022225-6711-43ae-a3bc-feb67717dc0f Why We Need Black-Owned Food Media Fri, 24 Jul 2020 04:01:00 -0000 https://play.prx.org/listen?ge=prx_319_9d022225-6711-43ae-a3bc-feb67717dc0f&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast “When we don’t own our media, we will not own our messages,” says Stephen Satterfield, the founder of the food culture magazine Whetstone, and one of the only Black owners of a major food publication. Satterfield talks about the challenges of finding investors for new media projects. Then Kiano Moju, founder of the production studio Jikoni, reflects on her experiences with racism while making viral recipe videos and reveals her vision for her website where users can submit recipes from the African diaspora.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> “When we don’t own our media, we will not own our messages,” says Stephen Satterfield, the founder of the food culture magazine Whetstone, and one of the only Black owners of a major food publication. full 113 56:02 bite@motherjones.com (Mother Jones) Mother Jones “When we don’t own our media, we will not own our messages,” says Stephen Satterfield, the founder of the food culture magazine Whetstone, and one of the only Black owners of a major food publication. Satterfield talks about the challenges of finding investors for new media projects. Then Kiano Moju, founder of the production studio Jikoni, reflects on her experiences with racism while making viral recipe videos and reveals her vision for her website where users can submit recipes from the African diaspora.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nodiversity, restaurants, viral food videos, wine prx_319_22817ad6-be7a-4386-8880-62a4a2e86299 Chef Dominique Crenn on Eating as Activism—and the Secret to Phenomenal Sandwiches Fri, 10 Jul 2020 04:01:00 -0000 https://play.prx.org/listen?ge=prx_319_22817ad6-be7a-4386-8880-62a4a2e86299&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Dominique Crenn famously nabbed her first cooking job, at the legendary San Francisco restaurant Stars, without ever having gone to culinary school. She went on to become the first female chef in North America to hold three Michelin stars for her restaurant Atelier Crenn, and she has a reputation as a vocal activist for environmental and social causes—from ditching meat on her menus to championing equality in the workplace. Her new memoir is called Rebel Chef: In Search of What Matters. This episode was a collaboration with the Commonwealth Club’s Inforum Series.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> Dominique Crenn famously nabbed her first cooking job, at the legendary San Francisco restaurant Stars, without ever having gone to culinary school. full 112 33:54 bite@motherjones.com (Mother Jones) Mother Jones Dominique Crenn famously nabbed her first cooking job, at the legendary San Francisco restaurant Stars, without ever having gone to culinary school. She went on to become the first female chef in North America to hold three Michelin stars for her restaurant Atelier Crenn, and she has a reputation as a vocal activist for environmental and social causes—from ditching meat on her menus to championing equality in the workplace. Her new memoir is called Rebel Chef: In Search of What Matters. This episode was a collaboration with the Commonwealth Club’s Inforum Series.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> no prx_319_6071e8a9-24ac-47f1-bd25-0dbe8d3d55ec Swollen Hands, Rampant Contagion, No Sick Days: Processing Chicken During a Pandemic Fri, 26 Jun 2020 04:00:00 -0000 https://play.prx.org/listen?ge=prx_319_6071e8a9-24ac-47f1-bd25-0dbe8d3d55ec&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Meatpacking plants across the United States have become coronavirus hotspots—and workers at chicken plants are particularly vulnerable. Caitlin Esch, a senior producer at Marketplace, digs into the history behind chicken production in America and talks about what she’s learned over nearly a year of investigative reporting into labor conditions at poultry plants in the South. This episode of Bite is a collaboration with The Uncertain Hour, an investigative podcast from Marketplace’s Wealth and Poverty desk.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> Meatpacking plants across the United States have become coronavirus hotspots full 111 25:26 bite@motherjones.com (Mother Jones) Mother Jones Meatpacking plants across the United States have become coronavirus hotspots—and workers at chicken plants are particularly vulnerable. Caitlin Esch, a senior producer at Marketplace, digs into the history behind chicken production in America and talks about what she’s learned over nearly a year of investigative reporting into labor conditions at poultry plants in the South. This episode of Bite is a collaboration with The Uncertain Hour, an investigative podcast from Marketplace’s Wealth and Poverty desk.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> no gid://art19-episode-locator/V0/B-6CTmwSNTnjwdM2BvCQFOMTfr1UE7jiagc-VApPwvY White People Own 98 Percent of Rural Land. Young Farmers Are Asking for It Back. Fri, 12 Jun 2020 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FB-6CTmwSNTnjwdM2BvCQFOMTfr1UE7jiagc-VApPwvY&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Black families own just one percent of the country’s arable land. But that’s despite the fact US agriculture has deep roots in African traditions. Leah Penniman, author of the book Farming While Black, delves into the roots of our modern farming practices, and talks about a growing movement among young Black and indigenous farmers to reclaim lost land. Plus: A dispatch from Minneapolis, where a Jamaican restaurant has transformed into a protest supply hub.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> White People Own 98 Percent of Rural Land. Young Farmers Are Asking for It Back. Black families own just one percent of the country’s arable land. But that’s despite the fact US agriculture has deep roots in African traditions. Leah Penniman, author of the book Farming While Black, delves into the roots of our modern farming pra full 110 25:30 bite@motherjones.com (Mother Jones) Mother Jones Black families own just one percent of the country’s arable land. But that’s despite the fact US agriculture has deep roots in African traditions. Leah Penniman, author of the book Farming While Black, delves into the roots of our modern farming practices, and talks about a growing movement among young Black and indigenous farmers to reclaim lost land. Plus: A dispatch from Minneapolis, where a Jamaican restaurant has transformed into a protest supply hub.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noracial justice, black farmers, protests, reparations gid://art19-episode-locator/V0/Q1KTggFykhIa5X6u0N9G1MwR3N57r3KG90u5l392Hbs A Science-Loving Chef's Guide to Eating Safely Right Now Fri, 29 May 2020 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FQ1KTggFykhIa5X6u0N9G1MwR3N57r3KG90u5l392Hbs&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Whether you’re in lockdown or beginning to ease your way back into public life—you still need to eat every day. And the questions are still swirling: Are groceries safe? Should I reheat food when I bring it home? Does my delivery meal pose a risk? There’s no better expert on evidence-based advice about all things food than chef and writer J. Kenji López-Alt. He has all the answers you’re craving on this week’s episode of Bite. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> A Science-Loving Chef's Guide to Eating Safely Right Now Whether you’re in lockdown or beginning to ease your way back into public life—you still need to eat every day. And the questions are still swirling: Are groceries safe? Should I reheat food when I bring it home? Does my delivery meal pose a risk? There’ full 109 24:07 bite@motherjones.com (Mother Jones) Mother Jones Whether you’re in lockdown or beginning to ease your way back into public life—you still need to eat every day. And the questions are still swirling: Are groceries safe? Should I reheat food when I bring it home? Does my delivery meal pose a risk? There’s no better expert on evidence-based advice about all things food than chef and writer J. Kenji López-Alt. He has all the answers you’re craving on this week’s episode of Bite. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noj kenji lpez-alt, coronavirus, food safety gid://art19-episode-locator/V0/qKAyoeZNoAr8JfOFIOM1o2gAd0Qy-FOhBY_7VhqjFOo How Does Your Pandemic Garden Grow? Fri, 15 May 2020 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FqKAyoeZNoAr8JfOFIOM1o2gAd0Qy-FOhBY_7VhqjFOo&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Quarantine has prompted a burst of gardening activity around the country; some people have even likened it to the 1940s Victory Garden movement. In a third-floor apartment in Queens, two roommates have figured out how to grow a whole host of vegetables without a backyard. Then we talk to Doria Robinson, executive director of Urban Tilth in Richmond, California, to try and understand what it will take to make disaster gardens last beyond times of crisis.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> How Does Your Pandemic Garden Grow? Quarantine has prompted a burst of gardening activity around the country; some people have even likened it to the 1940s Victory Garden movement. In a third-floor apartment in Queens, two roommates have figured out how to grow a whole host of ve full 108 22:22 bite@motherjones.com (Mother Jones) Mother Jones Quarantine has prompted a burst of gardening activity around the country; some people have even likened it to the 1940s Victory Garden movement. In a third-floor apartment in Queens, two roommates have figured out how to grow a whole host of vegetables without a backyard. Then we talk to Doria Robinson, executive director of Urban Tilth in Richmond, California, to try and understand what it will take to make disaster gardens last beyond times of crisis.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nogardens, victory gardens, hydroponic, coronavirus gid://art19-episode-locator/V0/ogTtouJNWpBRJh2HEMPf1_ioy5WFzCSDIjaTsJiELAU Should Restaurants Be Saved? Fri, 01 May 2020 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FogTtouJNWpBRJh2HEMPf1_ioy5WFzCSDIjaTsJiELAU&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Restaurants run on social contact and razor-thin profit margins. So COVID-19 stopped them cold, and brought them to the brink of financial ruin. In today's episode, Tom Colicchio—owner of Manhattan restaurant empire Crafted Hospitality and judge on Top Chef—makes the case that the government's stimulus efforts are a recipe for mass restaurant extinction, and calls for a program targeted directly at saving independent eateries. Then Nigerian-born, New Orleans-based chef and activist Tunde Wey pushes back, arguing that restaurants as we know them aren't worth saving without major reforms.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> Should Restaurants Be Saved? Restaurants run on social contact and razor-thin profit margins. So COVID-19 stopped them cold, and brought them to the brink of financial ruin. In today's episode, Tom Colicchio—owner of Manhattan restaurant empire Crafted Hospitality and judge on Top C full 107 31:08 bite@motherjones.com (Mother Jones) Mother Jones Restaurants run on social contact and razor-thin profit margins. So COVID-19 stopped them cold, and brought them to the brink of financial ruin. In today's episode, Tom Colicchio—owner of Manhattan restaurant empire Crafted Hospitality and judge on Top Chef—makes the case that the government's stimulus efforts are a recipe for mass restaurant extinction, and calls for a program targeted directly at saving independent eateries. Then Nigerian-born, New Orleans-based chef and activist Tunde Wey pushes back, arguing that restaurants as we know them aren't worth saving without major reforms.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nolabor, coronavirus, bailout, restaurants gid://art19-episode-locator/V0/UzX6VLjyRjPOigV_GvOTxTLHrdEF10xa3mIfF7C9hVU Recipe for Escape Fri, 17 Apr 2020 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FUzX6VLjyRjPOigV_GvOTxTLHrdEF10xa3mIfF7C9hVU&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Whether you are working mandatory overtime shifts, feeling stuck inside a third-floor apartment, or full-time parenting on top of working at home—chances are, you’re craving to break free. So today, we bring you two stories about escape. First, kava is a traditional drink from the South Pacific that recently made its way to trendy Manhattan bars. And some experts say it can release you from anxiety. Then: Think you’re feeling cooped up? Try being a chicken. Novelist Deb Olin Unferth discusses her new book, Barn 8, about two rogue inspectors who decide to let a million birds run wild.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> Recipe for Escape Whether you are working mandatory overtime shifts, feeling stuck inside a third-floor apartment, or full-time parenting on top of working at home—chances are, you’re craving to break free. So today, we bring you two stories about escape. First, kava full 106 31:08 bite@motherjones.com (Mother Jones) Mother Jones Whether you are working mandatory overtime shifts, feeling stuck inside a third-floor apartment, or full-time parenting on top of working at home—chances are, you’re craving to break free. So today, we bring you two stories about escape. First, kava is a traditional drink from the South Pacific that recently made its way to trendy Manhattan bars. And some experts say it can release you from anxiety. Then: Think you’re feeling cooped up? Try being a chicken. Novelist Deb Olin Unferth discusses her new book, Barn 8, about two rogue inspectors who decide to let a million birds run wild.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nonew york, chicken, fiction, bars, factory farms, tea, kava, stress gid://art19-episode-locator/V0/k6pHzl5X-oj_ychnBEXOsucndi-h8ZfeyUTA6Qwyk4g The Food Workers Who Brave Coronavirus to Feed Us Fri, 03 Apr 2020 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Fk6pHzl5X-oj_ychnBEXOsucndi-h8ZfeyUTA6Qwyk4g&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Supermarket cashiers, meal delivery folks, fast-food cooks, and farmworkers—all help keep society together. While that’s always been true, the COVID-19 crisis has put them in the spotlight. On this episode, we talk to food workers who are putting their lives on the line to feed the nation. You’ll hear about how their work has changed in big and small ways, from a Door Dasher’s elaborate cleaning routine to a small farm’s struggle to keep up with the surging demand for CSA boxes.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> The Food Workers Who Brave Coronavirus to Feed Us Supermarket cashiers, meal delivery folks, fast-food cooks, and farmworkers—all help keep society together. While that’s always been true, the COVID-19 crisis has put them in the spotlight. On this episode, we talk to food workers who are putting th full 105 26:00 bite@motherjones.com (Mother Jones) Mother Jones Supermarket cashiers, meal delivery folks, fast-food cooks, and farmworkers—all help keep society together. While that’s always been true, the COVID-19 crisis has put them in the spotlight. On this episode, we talk to food workers who are putting their lives on the line to feed the nation. You’ll hear about how their work has changed in big and small ways, from a Door Dasher’s elaborate cleaning routine to a small farm’s struggle to keep up with the surging demand for CSA boxes.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nofarmers, delivery, grocery, foodworkers, covid-19, coronavirus gid://art19-episode-locator/V0/RoxAzMOpvB_0I9kjTdhXEQRNDJP_TTxsyIDZTkMTk00 Your Best Dinner Option Is Hiding in Your Pantry Fri, 20 Mar 2020 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FRoxAzMOpvB_0I9kjTdhXEQRNDJP_TTxsyIDZTkMTk00&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Get ready to master your pantry, no matter what you've stockpiled. Tamar Adler, author of the book An Everlasting Meal, has tons of tips for home cooking with economy and grace: What to prioritize on your grocery list, how to stretch ingredients across meals and make use of your scraps, and how to keep your sanity while cooking with kids. Plus: The founder of Rancho Gordo talks about how the coronavirus has made everyone desperate for beans, and Tamar offers some tasty recipes that will give you courage to finally cook those dried beans you've been avoiding.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> Your Best Dinner Option Is Hiding in Your Pantry Get ready to master your pantry, no matter what you've stockpiled. Tamar Adler, author of the book An Everlasting Meal, has tons of tips for home cooking with economy and grace: What to prioritize on your grocery list, how to stretch ingredients acr full 104 30:26 bite@motherjones.com (Mother Jones) Mother Jones Get ready to master your pantry, no matter what you've stockpiled. Tamar Adler, author of the book An Everlasting Meal, has tons of tips for home cooking with economy and grace: What to prioritize on your grocery list, how to stretch ingredients across meals and make use of your scraps, and how to keep your sanity while cooking with kids. Plus: The founder of Rancho Gordo talks about how the coronavirus has made everyone desperate for beans, and Tamar offers some tasty recipes that will give you courage to finally cook those dried beans you've been avoiding.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noquarantine, pancakes, recipes, beans, pasta, kids gid://art19-episode-locator/V0/yhNNW8G3RVEoosVZB735kLxxUr14VGbXvxGV11_zFbA Many Restaurants May Never Re-Open After Coronavirus Thu, 19 Mar 2020 01:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FyhNNW8G3RVEoosVZB735kLxxUr14VGbXvxGV11_zFbA&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Today we bring you a bonus episode from our sister show, The Mother Jones Podcast. The coronavirus pandemic is devastating the hospitality industry. Millions of Americans are in lockdown. Events are being cancelled. The day before the release of this podcast episode, New York City's restaurants and bars have been forced to stop sit-down service. In the midst of a crisis, the worst thing that could happen to the restaurant industry has happened. This week, we talked to restaurant owners in the Chinatown in Flushing, Queens. This is a thriving immigrant community, and food-lover’s paradise, that has been turned upside down by COVID-19. For restauranteurs already operating on slim profit margins, staying open during the shutdown was already near-impossible. The question is whether they’ll be able to reopen at all. Also on the show: you share with us your stories about stepping up to help others through the crisis, and they are seriously inspirational. Tune in for all sorts of strategies, big and small, for giving your community a helping hand.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> Many Restaurants May Never Re-Open After Coronavirus Today we bring you a bonus episode from our sister show, The Mother Jones Podcast. The coronavirus pandemic is devastating the hospitality industry. Millions of Americans are in lockdown. Events are being cancelled. The day before the release of this pod full 103 22:02 bite@motherjones.com (Mother Jones) Mother Jones Today we bring you a bonus episode from our sister show, The Mother Jones Podcast. The coronavirus pandemic is devastating the hospitality industry. Millions of Americans are in lockdown. Events are being cancelled. The day before the release of this podcast episode, New York City's restaurants and bars have been forced to stop sit-down service. In the midst of a crisis, the worst thing that could happen to the restaurant industry has happened. This week, we talked to restaurant owners in the Chinatown in Flushing, Queens. This is a thriving immigrant community, and food-lover’s paradise, that has been turned upside down by COVID-19. For restauranteurs already operating on slim profit margins, staying open during the shutdown was already near-impossible. The question is whether they’ll be able to reopen at all. Also on the show: you share with us your stories about stepping up to help others through the crisis, and they are seriously inspirational. Tune in for all sorts of strategies, big and small, for giving your community a helping hand.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> no gid://art19-episode-locator/V0/LJRqrW53mgYT5GE4FX69qZH1I2a7jt4UKYPmC13I9ic 103 – The Golden Arches’ Long Shadow on Black America Fri, 06 Mar 2020 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FLJRqrW53mgYT5GE4FX69qZH1I2a7jt4UKYPmC13I9ic&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast “Getting people to trust fast-food is a process,” says Marcia Chatelain, author of the new book Franchise: The Golden Arches in Black America. For many Black communities, that process started at a precise moment in history: The resulting chaos following Martin Luther King Jr.’s assassination created the perfect opening for McDonald’s to step in and promise progress in the form of Black-owned businesses. But the resulting relationship has been complex; fast-food has been a source of both power and despair in Black America. “Businesses’ job is to maximize profits,” Marcia tells Bite fellow Camille Squires, “but they can’t set the possibilities for people’s lives.” Plus: Marcia reveals her true feelings about Popeye’s chicken sandwiches.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 103 – The Golden Arches’ Long Shadow on Black America “Getting people to trust fast-food is a process,” says Marcia Chatelain, author of the new book Franchise: The Golden Arches in Black America. For many Black communities, that process started at a precise moment in history: The resulting chaos follo full 103 27:37 bite@motherjones.com (Mother Jones) Mother Jones “Getting people to trust fast-food is a process,” says Marcia Chatelain, author of the new book Franchise: The Golden Arches in Black America. For many Black communities, that process started at a precise moment in history: The resulting chaos following Martin Luther King Jr.’s assassination created the perfect opening for McDonald’s to step in and promise progress in the form of Black-owned businesses. But the resulting relationship has been complex; fast-food has been a source of both power and despair in Black America. “Businesses’ job is to maximize profits,” Marcia tells Bite fellow Camille Squires, “but they can’t set the possibilities for people’s lives.” Plus: Marcia reveals her true feelings about Popeye’s chicken sandwiches.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> norace, civil rights, popeyes chicken sandwich, mcdonalds, fast-food gid://art19-episode-locator/V0/_uYi-ThU9eQ57xy7hFwuLPL1rVvIRn7uZxGyUXEW1Jg 102 – You've Never Met Anyone Like This Bee Hunter Fri, 21 Feb 2020 19:25:20 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F_uYi-ThU9eQ57xy7hFwuLPL1rVvIRn7uZxGyUXEW1Jg&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast The new documentary Honeyland is getting rave reviews. Set in North Macedonia, it seems at first to be about the process of hunting for wild bees. And bees do fill the film—flitting in and out of the frame, stinging neighbors, and turning the harsh landscape into molten gold. But the real focus of the film is on a captivating woman named Hatizde. Maddie talks to the Honeyland filmmakers Tamara Kotevska and Ljubomir Stefanov about their remarkable experience following this highly unusual protagonist.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 102 – You've Never Met Anyone Like This Bee Hunter The new documentary Honeyland is getting rave reviews. Set in North Macedonia, it seems at first to be about the process of hunting for wild bees. And bees do fill the film—flitting in and out of the frame, stinging neighbors, and turning the h full 102 17:32 bite@motherjones.com (Mother Jones) Mother Jones The new documentary Honeyland is getting rave reviews. Set in North Macedonia, it seems at first to be about the process of hunting for wild bees. And bees do fill the film—flitting in and out of the frame, stinging neighbors, and turning the harsh landscape into molten gold. But the real focus of the film is on a captivating woman named Hatizde. Maddie talks to the Honeyland filmmakers Tamara Kotevska and Ljubomir Stefanov about their remarkable experience following this highly unusual protagonist.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> no gid://art19-episode-locator/V0/zRp8O8D0NeYPuUqbcDiyBLMfnc7mOdBAbvc9yiERoaQ 101 – Michael Pollan on the Iowa Farmers Who Will Sway the Election Mon, 03 Feb 2020 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FzRp8O8D0NeYPuUqbcDiyBLMfnc7mOdBAbvc9yiERoaQ&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast There's a new power broker in national politics, but it's not a politician. Art Cullen, editor of the tiny Iowa newspaper the Storm Lake Times, won the Pulitzer Prize in 2017 for his op-eds on Big Ag meddling in local communities. Now, presidential candidates make sure to visit him while on the campaign trail. Ahead of the Iowa caucus, Cullen talks to legendary food writer Michael Pollan about rural economics, climate change, and the presidential election. This interview comes to us thanks to the UC-Berkeley School of Journalism and the Berkeley-11th Hour Food and Farming Fellowship.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 101 – Michael Pollan on the Iowa Farmers Who Will Sway the Election There's a new power broker in national politics, but it's not a politician. Art Cullen, editor of the tiny Iowa newspaper the Storm Lake Times, won the Pulitzer Prize in 2017 for his op-eds on Big Ag meddling in local communities. Now, presidential candi full 101 32:13 bite@motherjones.com (Mother Jones) Mother Jones There's a new power broker in national politics, but it's not a politician. Art Cullen, editor of the tiny Iowa newspaper the Storm Lake Times, won the Pulitzer Prize in 2017 for his op-eds on Big Ag meddling in local communities. Now, presidential candidates make sure to visit him while on the campaign trail. Ahead of the Iowa caucus, Cullen talks to legendary food writer Michael Pollan about rural economics, climate change, and the presidential election. This interview comes to us thanks to the UC-Berkeley School of Journalism and the Berkeley-11th Hour Food and Farming Fellowship.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nofarmers, election, iowa, caucus, regenerative agriculture, monsanto gid://art19-episode-locator/V0/vl26L35w_QEgZIEdNb1BSCfQHdO218L9ohLQNKC-UmA 100 – Who Are the Millennial Farmers? Fri, 24 Jan 2020 08:58:52 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Fvl26L35w_QEgZIEdNb1BSCfQHdO218L9ohLQNKC-UmA&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Bite’s special 100th episode is all about young farmers. You’ll hear from all kinds of folks—from a fourth generation Japanese American fruit grower in California to a “party farmer” in Brooklyn—about what’s keeping them up at night, and what’s giving them hope. Plus, Leah Penniman, farmer and author of the book Farming While Black, weighs in on how young farmers are fighting the legacy of racism in American agriculture, and Bite listeners chime in with stories of the farmers in their lives.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 100 – Who Are the Millennial Farmers? Bite’s special 100th episode is all about young farmers. You’ll hear from all kinds of folks—from a fourth generation Japanese American fruit grower in California to a “party farmer” in Brooklyn—about what’s keeping them up at night, and what’s full 100 27:09 bite@motherjones.com (Mother Jones) Mother Jones Bite’s special 100th episode is all about young farmers. You’ll hear from all kinds of folks—from a fourth generation Japanese American fruit grower in California to a “party farmer” in Brooklyn—about what’s keeping them up at night, and what’s giving them hope. Plus, Leah Penniman, farmer and author of the book Farming While Black, weighs in on how young farmers are fighting the legacy of racism in American agriculture, and Bite listeners chime in with stories of the farmers in their lives.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noracism, millenials, farmers gid://art19-episode-locator/V0/fhluV6-lYdtzppsRaZoQ9w5vYhVtcKGrY9JWk6RwAeM Chicken, Waffles, and Smashing the Patriarchy Fri, 10 Jan 2020 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FfhluV6-lYdtzppsRaZoQ9w5vYhVtcKGrY9JWk6RwAeM&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Chef Tanya Holland is the owner of Brown Sugar Kitchen, a soul food restaurant in Oakland. She has written cookbooks, appeared on Top Chef, and recently became the first black chef to run a restaurant in San Francisco’s foodie epicenter, the Ferry Building. Tanya talks to Tom about breaking into a white-male-dominated industry and preserving food culture amid the rising tide of tech cafeterias. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> Chicken, Waffles, and Smashing the Patriarchy Chef Tanya Holland is the owner of Brown Sugar Kitchen, a soul food restaurant in Oakland. She has written cookbooks, appeared on Top Chef, and recently became the first black chef to run a restaurant in San Francisco’s foodie epicenter, the Ferry B full 99 23:28 bite@motherjones.com (Mother Jones) Mother Jones Chef Tanya Holland is the owner of Brown Sugar Kitchen, a soul food restaurant in Oakland. She has written cookbooks, appeared on Top Chef, and recently became the first black chef to run a restaurant in San Francisco’s foodie epicenter, the Ferry Building. Tanya talks to Tom about breaking into a white-male-dominated industry and preserving food culture amid the rising tide of tech cafeterias. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> no gid://art19-episode-locator/V0/SqzMoniPX7Kt06EnO7SV6zwwbjkC2zN3W1ILcJr6xfo The Bizarre Fad Diet Taking the Far Right by Storm Fri, 27 Dec 2019 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FSqzMoniPX7Kt06EnO7SV6zwwbjkC2zN3W1ILcJr6xfo&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Lately, Jordan Peterson, the Canadian psychologist known for his arch-conservative politics and views on masculinity, has been talking up the virtues of carnivorism. He’s not the only extreme right winger who has an unusual relationship with meat. In today’s episode, we talk to Kelly Weill, a Daily Beast reporter who wrote about the rise of the all-meat diet in the conservative fringe. Then, University of Colorado PhD student Alexis de Coning talks about her investigation into the disturbing history of veganism among white nationalists.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> The Bizarre Fad Diet Taking the Far Right by Storm Lately, Jordan Peterson, the Canadian psychologist known for his arch-conservative politics and views on masculinity, has been talking up the virtues of carnivorism. He’s not the only extreme right winger who has an unusual relationship with meat. In tod full 66 25:27 bite@motherjones.com (Mother Jones) Mother Jones Lately, Jordan Peterson, the Canadian psychologist known for his arch-conservative politics and views on masculinity, has been talking up the virtues of carnivorism. He’s not the only extreme right winger who has an unusual relationship with meat. In today’s episode, we talk to Kelly Weill, a Daily Beast reporter who wrote about the rise of the all-meat diet in the conservative fringe. Then, University of Colorado PhD student Alexis de Coning talks about her investigation into the disturbing history of veganism among white nationalists.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nosteak, the right, white supremacists, carnivores, meat, vegans, conservatives gid://art19-episode-locator/V0/Mu-17DUYOtp2OftdtFVZXc5oIOU6Tc3TXRHjVwsCCzM 99 – This Lab Makes Real Meat—But Not From Animals. Will You Eat It? Fri, 13 Dec 2019 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FMu-17DUYOtp2OftdtFVZXc5oIOU6Tc3TXRHjVwsCCzM&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast On the last episode of Eating in Climate Chaos, we explore the brave new world of lab-grown meat. First, we visit a startup called Finless Foods that’s making actual fish—without killing any actual fish. Then, we talk to Ben Wurgaft, author of the new book Meat Planet: Artificial Flesh and the Future of Food, about some of the thorny philosophical questions swirling around this food of the future.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 99 – This Lab Makes Real Meat—But Not From Animals. Will You Eat It? On the last episode of Eating in Climate Chaos, we explore the brave new world of lab-grown meat. First, we visit a startup called Finless Foods that’s making actual fish—without killing any actual fish. Then, we talk to Ben Wurgaft, author of the n full 99 31:20 bite@motherjones.com (Mother Jones) Mother Jones On the last episode of Eating in Climate Chaos, we explore the brave new world of lab-grown meat. First, we visit a startup called Finless Foods that’s making actual fish—without killing any actual fish. Then, we talk to Ben Wurgaft, author of the new book Meat Planet: Artificial Flesh and the Future of Food, about some of the thorny philosophical questions swirling around this food of the future.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nolab-grown meat, cell-based meat, finless foods, cultivated meat gid://art19-episode-locator/V0/13jEk_IPThA5p_404tYoh2wHOudb0ptpTcF6fvbcMNw 98 – The Leftovers Thu, 28 Nov 2019 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F13jEk_IPThA5p_404tYoh2wHOudb0ptpTcF6fvbcMNw&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Silicon Valley's tech companies are all competing for talent, and offering employees perks like free breakfast, lunch, and dinner. And all those free meals create a lot of leftovers. One organization aims to redirect that food away from the landfill and into the mouths of people in need. Ride along with Mother Jones' Marisa Endicott and Les Tso, a driver for Food Runners, as he rescues uneaten grub and delivers it to the far corners of the city. Then, two New Mexico farmers have a different strategy for dealing with leftovers: turning them into bacon

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 98 – The Leftovers Silicon Valley's tech companies are all competing for talent, and offering employees perks like free breakfast, lunch, and dinner. And all those free meals create a lot of leftovers. One organization aims to redirect that food away from the landfill and full 98 17:54 bite@motherjones.com (Mother Jones) Mother Jones Silicon Valley's tech companies are all competing for talent, and offering employees perks like free breakfast, lunch, and dinner. And all those free meals create a lot of leftovers. One organization aims to redirect that food away from the landfill and into the mouths of people in need. Ride along with Mother Jones' Marisa Endicott and Les Tso, a driver for Food Runners, as he rescues uneaten grub and delivers it to the far corners of the city. Then, two New Mexico farmers have a different strategy for dealing with leftovers: turning them into bacon

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nofood waste, climate change, google, inequality, homeless, tech gid://art19-episode-locator/V0/gxwmB_H3w-lMw-vvz3Ya24kVlvHYjM3bZxY0Rw2B8lY 97 – 5 Presidential Candidates Dish on the Future of Food Fri, 15 Nov 2019 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FgxwmB_H3w-lMw-vvz3Ya24kVlvHYjM3bZxY0Rw2B8lY&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast How would each of the presidential hopefuls change your experience at the grocery store and in the kitchen? On this episode of Bite's special series Eating in Climate Chaos, you’ll hear straight from the mouths of Elizabeth Warren, Bernie Sanders, Cory Booker, Pete Buttigieg, and Kamala Harris on their food and climate plans—from supporting farmers and small business owners to protecting people in rural towns and cities from contaminated air and water. Mother Jones climate reporter Rebecca Leber and our very own Tom Philpott are on hand to offer sharp insight and context as Bite sheds light on the 2020 election.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 97 – 5 Presidential Candidates Dish on the Future of Food How would each of the presidential hopefuls change your experience at the grocery store and in the kitchen? On this episode of Bite's special series Eating in Climate Chaos, you’ll hear straight from the mouths of Elizabeth Warren, Bernie Sanders, Cory B full 97 34:20 bite@motherjones.com (Mother Jones) Mother Jones How would each of the presidential hopefuls change your experience at the grocery store and in the kitchen? On this episode of Bite's special series Eating in Climate Chaos, you’ll hear straight from the mouths of Elizabeth Warren, Bernie Sanders, Cory Booker, Pete Buttigieg, and Kamala Harris on their food and climate plans—from supporting farmers and small business owners to protecting people in rural towns and cities from contaminated air and water. Mother Jones climate reporter Rebecca Leber and our very own Tom Philpott are on hand to offer sharp insight and context as Bite sheds light on the 2020 election.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nocory booker, 2020, kamala harris, elizabeth warren, bernie sanders, election, pete buttigieg gid://art19-episode-locator/V0/ZVNbOcqsEyiwIcILD0cqweY-Qdb8096mhTOhLYsonuA 96 – Beef Got Us Into This Mess. But Can It Also Help Reverse Global Warming? Fri, 01 Nov 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FZVNbOcqsEyiwIcILD0cqweY-Qdb8096mhTOhLYsonuA&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Rancher Loren Poncia counts roughly 500 Angus beef cattle, 350 sheep, and 19 hogs among his brood at his scenic Stemple Creek Ranch in Tomales, California. And there’s something else he’s farming—something that has the potential to revolutionize agriculture as we know it. Visit Loren on his ranch, and then hear from scientists Rattan Lal, Drawdown Project executive director Jonathan Foley, and restaurant owners Anthony Myint and Karen Leibowitz to learn about how farmers and ranchers will play a crucial role in slowing climate change—and maybe even reversing it—through carbon sequestration.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 96 – Beef Got Us Into This Mess. But Can It Also Help Reverse Global Warming? Rancher Loren Poncia counts roughly 500 Angus beef cattle, 350 sheep, and 19 hogs among his brood at his scenic Stemple Creek Ranch in Tomales, California. And there’s something else he’s farming—something that has the potential to revolutionize agricult full 96 32:02 bite@motherjones.com (Mother Jones) Mother Jones Rancher Loren Poncia counts roughly 500 Angus beef cattle, 350 sheep, and 19 hogs among his brood at his scenic Stemple Creek Ranch in Tomales, California. And there’s something else he’s farming—something that has the potential to revolutionize agriculture as we know it. Visit Loren on his ranch, and then hear from scientists Rattan Lal, Drawdown Project executive director Jonathan Foley, and restaurant owners Anthony Myint and Karen Leibowitz to learn about how farmers and ranchers will play a crucial role in slowing climate change—and maybe even reversing it—through carbon sequestration.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noclimate change, soil, steak, cattle, carbon, beef gid://art19-episode-locator/V0/95VA2N8Y9xhY6jU4-SgmFd3ZKE_p8ZZuKx3e7_W8r0A 95 – In Vino Veritas Fri, 18 Oct 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F95VA2N8Y9xhY6jU4-SgmFd3ZKE_p8ZZuKx3e7_W8r0A&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Wine growers in Napa can no longer rely on the consistent fog and cool nights that brought the region global fame. Mother Jones politics reporter Kara Voght takes a break from covering the Hill and travels to Napa to learn about how vintners are coping—and why wine matters in the conversation about climate change. And Tom Philpott travels to Iowa to witness the wreckage from this year's flooding and to drink beer with a very spirited rye farmer.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 95 – In Vino Veritas Wine growers in Napa can no longer rely on the consistent fog and cool nights that brought the region global fame. Mother Jones politics reporter Kara Voght takes a break from covering the Hill and travels to Napa to learn about how vintners are coping—a full 95 31:08 bite@motherjones.com (Mother Jones) Mother Jones Wine growers in Napa can no longer rely on the consistent fog and cool nights that brought the region global fame. Mother Jones politics reporter Kara Voght takes a break from covering the Hill and travels to Napa to learn about how vintners are coping—and why wine matters in the conversation about climate change. And Tom Philpott travels to Iowa to witness the wreckage from this year's flooding and to drink beer with a very spirited rye farmer.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> norye, wine, cover crops, cabernet, climate change, soil, craft beer, napa gid://art19-episode-locator/V0/ngttyqVTMWSe-a2oF9DJkbF1mZbjiArIQCStaSX6K7Y 94 – “All the Delicious Foods Are Dying” Fri, 04 Oct 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FngttyqVTMWSe-a2oF9DJkbF1mZbjiArIQCStaSX6K7Y&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast In the inaugural episode of Bite’s special series, “Eating in Climate Chaos,” we explore the foods climate change will hit first. Journalist Amanda Little has some warnings about the tastiest delicacies—from cherries to coffee. Delicious foods aren’t the only thing we need to worry about: We hear from a scientist who’s studying how increasing carbon dioxide levels are making plants less nutritious. But it’s not all bad news! We visit a farm in California to learn about how a tiny little berry could have huge lessons to teach us about drought. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 94 – “All the Delicious Foods Are Dying” In the inaugural episode of Bite’s special series, “Eating in Climate Chaos,” we explore the foods climate change will hit first. Journalist Amanda Little has some warnings about the tastiest delicacies—from cherries to coffee. Delicious foods aren’ full 94 36:27 bite@motherjones.com (Mother Jones) Mother Jones In the inaugural episode of Bite’s special series, “Eating in Climate Chaos,” we explore the foods climate change will hit first. Journalist Amanda Little has some warnings about the tastiest delicacies—from cherries to coffee. Delicious foods aren’t the only thing we need to worry about: We hear from a scientist who’s studying how increasing carbon dioxide levels are making plants less nutritious. But it’s not all bad news! We visit a farm in California to learn about how a tiny little berry could have huge lessons to teach us about drought. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noclimate change, coffee, science, drought, pie, carbon, elderberries gid://art19-episode-locator/V0/NPmBZVOodB6uQTY5bE5EMaOHRzqhX-BA-0vImY9Mzmw Trailer - Eating in Climate Chaos Mon, 30 Sep 2019 10:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FNPmBZVOodB6uQTY5bE5EMaOHRzqhX-BA-0vImY9Mzmw&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Get ready for a special series from Bite, "Eating in Climate Chaos," out on October 4.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> Trailer - Eating in Climate Chaos Get ready for a special series from Bite, "Eating in Climate Chaos," out on October 4. trailer 93 01:46 bite@motherjones.com (Mother Jones) Mother Jones Get ready for a special series from Bite, "Eating in Climate Chaos," out on October 4.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noclimate change gid://art19-episode-locator/V0/aAPIku9iO_AhhzQYVeuv-HnZtHjdX-zCZYJVQECbSj8 92 – There Is Such Thing as a Free (School) Lunch Fri, 20 Sep 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FaAPIku9iO_AhhzQYVeuv-HnZtHjdX-zCZYJVQECbSj8&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast School’s back in session, and every day, 30 million kids head to the cafeteria to chow down. On this episode of Bite, Tom returns to the lunchroom at his elementary school alma mater and finds that the grey mystery meat he remembers has been replaced by tasty, fresh offerings that are free to every student. And he catches up with Jennifer Gaddis, author of the book The Labor of Lunch, who explains the economic forces that figure into school food, from “lunch shaming” to fair wages for cafeteria workers.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 92 – There Is Such Thing as a Free (School) Lunch School’s back in session, and every day, 30 million kids head to the cafeteria to chow down. On this episode of Bite, Tom returns to the lunchroom at his elementary school alma mater and finds that the grey mystery meat he remembers has been replace full 92 31:17 bite@motherjones.com (Mother Jones) Mother Jones School’s back in session, and every day, 30 million kids head to the cafeteria to chow down. On this episode of Bite, Tom returns to the lunchroom at his elementary school alma mater and finds that the grey mystery meat he remembers has been replaced by tasty, fresh offerings that are free to every student. And he catches up with Jennifer Gaddis, author of the book The Labor of Lunch, who explains the economic forces that figure into school food, from “lunch shaming” to fair wages for cafeteria workers.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nocafeteria, school lunch, lunch shaming, austin gid://art19-episode-locator/V0/MenyT7mut11ssyE1NGHkJuNoL9yt96E2_fzfKtmAgxw 91 – Your Next Designer Apple Product Is Crunchy and Sweet Fri, 06 Sep 2019 06:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FMenyT7mut11ssyE1NGHkJuNoL9yt96E2_fzfKtmAgxw&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Gone are the days where the Red Delicious, Gala, and Fuji reigned supreme. These days, growers are on the hunt for "value-added apples." People are pouring millions of dollars into the launch of one such variety, the Cosmic Crisp, which debuts later this fall. Seattle-based journalist Brooke Jarvis, who penned the story "The Launch" in the latest issue of "California Sunday Magazine," is here to untangle what this launch means for the produce industry at large—and to reveal how the Crisp tastes.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 91 – Your Next Designer Apple Product Is Crunchy and Sweet Gone are the days where the Red Delicious, Gala, and Fuji reigned supreme. These days, growers are on the hunt for "value-added apples." People are pouring millions of dollars into the launch of one such variety, the Cosmic Crisp, which debuts later this full 91 17:55 bite@motherjones.com (Mother Jones) Mother Jones Gone are the days where the Red Delicious, Gala, and Fuji reigned supreme. These days, growers are on the hunt for "value-added apples." People are pouring millions of dollars into the launch of one such variety, the Cosmic Crisp, which debuts later this fall. Seattle-based journalist Brooke Jarvis, who penned the story "The Launch" in the latest issue of "California Sunday Magazine," is here to untangle what this launch means for the produce industry at large—and to reveal how the Crisp tastes.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noapples, breeding, fruit gid://art19-episode-locator/V0/1VFOfV6Hq9dT-O99zlJElzppWmjfkIOIX1vbM79xgug 90 – The Real Problem With Chipotle Burritos Fri, 23 Aug 2019 06:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F1VFOfV6Hq9dT-O99zlJElzppWmjfkIOIX1vbM79xgug&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Writer and Mexican culture aficionado Gustavo Arellano explains how the burrito giant Chipotle is endangering regional—and delicious—Mexican-American dishes. Lucky for us, he has some ideas for how we can bring them back.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 90 – The Real Problem With Chipotle Burritos Writer and Mexican culture aficionado Gustavo Arellano explains how the burrito giant Chipotle is endangering regional—and delicious—Mexican-American dishes. Lucky for us, he has some ideas for how we can bring them back. full 90 17:23 bite@motherjones.com (Mother Jones) Mother Jones Writer and Mexican culture aficionado Gustavo Arellano explains how the burrito giant Chipotle is endangering regional—and delicious—Mexican-American dishes. Lucky for us, he has some ideas for how we can bring them back.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nochipotle, mexican culture, gustavo arellano, burritos gid://art19-episode-locator/V0/iyE5_2JKOw1NbDHepzlsQ9pFdQK5Z4BLYwaX80K6D2Q 89 – The Gangster Gardener and the Drunken Botanist Fri, 09 Aug 2019 05:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FiyE5_2JKOw1NbDHepzlsQ9pFdQK5Z4BLYwaX80K6D2Q&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Writer and botanist Amy Stewart, author of “The Drunken Botanist,” shares fascinating facts about plants—from the deadly (she once had a poisonous plants garden) to the delicious (she’s since replaced it with a cocktail garden, and has some tasty recipes). And Ron Finley explains what it means to be a “gangster gardener.”

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 89 – The Gangster Gardener and the Drunken Botanist Writer and botanist Amy Stewart, author of “The Drunken Botanist,” shares fascinating facts about plants—from the deadly (she once had a poisonous plants garden) to the delicious (she’s since replaced it with a cocktail garden, and has some tasty recipes full 89 26:33 bite@motherjones.com (Mother Jones) Mother Jones Writer and botanist Amy Stewart, author of “The Drunken Botanist,” shares fascinating facts about plants—from the deadly (she once had a poisonous plants garden) to the delicious (she’s since replaced it with a cocktail garden, and has some tasty recipes). And Ron Finley explains what it means to be a “gangster gardener.”

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nourban gardening, botany, los angeles, gardening, plants, cocktails gid://art19-episode-locator/V0/7igBeAT6LeLAPzAIQhUrmkaClCmbY88oPZuX4DgVW2A 88 – New Coke Didn’t Fail. It Was Murdered. Fri, 26 Jul 2019 10:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F7igBeAT6LeLAPzAIQhUrmkaClCmbY88oPZuX4DgVW2A&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast In 1985, Coca-Cola debuted New Coke. It was the company’s effort to remake itself, in the face of competition from other soda companies and lagging sales. But things didn’t really go as planned. Mother Jones senior reporter Tim Murphy pulls back the curtain on what really happened during the bungled launch of New Coke in the 1980s—and how this fascinating piece of history has resonance today. Then some of our reporters do a blind taste-test to see if they can distinguish New Coke from Classic Coke and Pepsi.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 88 – New Coke Didn’t Fail. It Was Murdered. In 1985, Coca-Cola debuted New Coke. It was the company’s effort to remake itself, in the face of competition from other soda companies and lagging sales. But things didn’t really go as planned. Mother Jones senior reporter Tim Murphy pulls back the full 88 31:27 bite@motherjones.com (Mother Jones) Mother Jones In 1985, Coca-Cola debuted New Coke. It was the company’s effort to remake itself, in the face of competition from other soda companies and lagging sales. But things didn’t really go as planned. Mother Jones senior reporter Tim Murphy pulls back the curtain on what really happened during the bungled launch of New Coke in the 1980s—and how this fascinating piece of history has resonance today. Then some of our reporters do a blind taste-test to see if they can distinguish New Coke from Classic Coke and Pepsi.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> notaste-test, trump, coca-cola, pepsi, new coke, soda gid://art19-episode-locator/V0/FrnjACHS97zfx1nDvhcUtrD3T0BWyu46oi0Y_8-VyoI 87 – The Dirt on Truffles Fri, 12 Jul 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FFrnjACHS97zfx1nDvhcUtrD3T0BWyu46oi0Y_8-VyoI&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Truffles are one of the most sought-after foods in the world. People use specially trained animals to sniff out this delectable fungus on tree roots, and a pound of white truffles can sell for thousands of dollars. But there’s a dark side to this delicacy. We talk to journalist Ryan Jacobs about his new book, The Truffle Underground. And he’s got all the dirt: theft, fraud, poisoned dogs, and even murder.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 87 – The Dirt on Truffles Truffles are one of the most sought-after foods in the world. People use specially trained animals to sniff out this delectable fungus on tree roots, and a pound of white truffles can sell for thousands of dollars. But there’s a dark side to this delicac full 87 25:56 bite@motherjones.com (Mother Jones) Mother Jones Truffles are one of the most sought-after foods in the world. People use specially trained animals to sniff out this delectable fungus on tree roots, and a pound of white truffles can sell for thousands of dollars. But there’s a dark side to this delicacy. We talk to journalist Ryan Jacobs about his new book, The Truffle Underground. And he’s got all the dirt: theft, fraud, poisoned dogs, and even murder.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> notruffle underground, truffles gid://art19-episode-locator/V0/2DC0D_OduX5cUJjmC8LdovRuhYUGmdG2sL0c-SibvXg 86 – Meet the Farmers Saving Your Food From Climate Chaos Fri, 28 Jun 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F2DC0D_OduX5cUJjmC8LdovRuhYUGmdG2sL0c-SibvXg&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Growing food in America has always been unforgiving. But this year took it to a whole new level: Storm surges and bomb-cyclones wreaked havoc on the Midwest's planting season. Tom traveled to Iowa and Illinois to get the view from the ground, and discovered how farmers are fighting back.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 86 – Meet the Farmers Saving Your Food From Climate Chaos Growing food in America has always been unforgiving. But this year took it to a whole new level: Storm surges and bomb-cyclones wreaked havoc on the Midwest's planting season. Tom traveled to Iowa and Illinois to get the view from the ground, and discove true full 86 23:06 bite@motherjones.com (Mother Jones) Mother Jones Growing food in America has always been unforgiving. But this year took it to a whole new level: Storm surges and bomb-cyclones wreaked havoc on the Midwest's planting season. Tom traveled to Iowa and Illinois to get the view from the ground, and discovered how farmers are fighting back.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> climate change, farmers, rye, cover crops, craft beer, floods, soybeans, corn, midwest, soil health gid://art19-episode-locator/V0/RPOgSWr4GjyjRQdnieyHhJY51HmAFEZ3UJRGXDZoAz0 85 – A Syrian Refugee Cures Homesickness With Hummus Fri, 14 Jun 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FRPOgSWr4GjyjRQdnieyHhJY51HmAFEZ3UJRGXDZoAz0&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast In 2018, reporter Shane Bauer traveled to Syria to unpack America’s involvement in its bitter conflict. Hear an excerpt of a special Mother Jones Podcast series following in his footsteps. Then you’ll meet a Syrian refugee chef who couldn’t return to his homeland—but found a way to get a taste of it from New York.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 85 – A Syrian Refugee Cures Homesickness With Hummus In 2018, reporter Shane Bauer traveled to Syria to unpack America’s involvement in its bitter conflict. Hear an excerpt of a special Mother Jones Podcast series following in his footsteps. Then you’ll meet a Syrian refugee chef who couldn’t return to his full 85 15:55 bite@motherjones.com (Mother Jones) Mother Jones In 2018, reporter Shane Bauer traveled to Syria to unpack America’s involvement in its bitter conflict. Hear an excerpt of a special Mother Jones Podcast series following in his footsteps. Then you’ll meet a Syrian refugee chef who couldn’t return to his homeland—but found a way to get a taste of it from New York.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nochefs, hummus, syria, kibbeh, refugee gid://art19-episode-locator/V0/lk1O9ILrVhIFFFscAx7OPo0G-3HLSwqt164UkWau0jU 84 – The Problem With Home-Cooked Meals Fri, 31 May 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Flk1O9ILrVhIFFFscAx7OPo0G-3HLSwqt164UkWau0jU&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast What’s not to love about a meal prepared from scratch at home? Well, a few things actually, according to Joslyn Brenton, co-author of the new book Pressure Cooker: Why Homecooking Won’t Solve Our Problems and What We Can Do About It. Brenton and her co-authors embedded with nine women to find out what it takes to feed a family today. They found that the expectation to return to the kitchen to solve the food system’s woes places an undue burden on busy parents. Tom talks to Brenton to hear more about the project. And assistant editor Yu Vongkiatkajorn makes some discoveries about what people mean when they use the word “authentic” in Yelp reviews.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 84 – The Problem With Home-Cooked Meals What’s not to love about a meal prepared from scratch at home? Well, a few things actually, according to Joslyn Brenton, co-author of the new book Pressure Cooker: Why Homecooking Won’t Solve Our Problems and What We Can Do About It. Brent full 84 31:11 bite@motherjones.com (Mother Jones) Mother Jones What’s not to love about a meal prepared from scratch at home? Well, a few things actually, according to Joslyn Brenton, co-author of the new book Pressure Cooker: Why Homecooking Won’t Solve Our Problems and What We Can Do About It. Brenton and her co-authors embedded with nine women to find out what it takes to feed a family today. They found that the expectation to return to the kitchen to solve the food system’s woes places an undue burden on busy parents. Tom talks to Brenton to hear more about the project. And assistant editor Yu Vongkiatkajorn makes some discoveries about what people mean when they use the word “authentic” in Yelp reviews.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nohomecooking, authentic, sociology, yelp, mothers gid://art19-episode-locator/V0/Ha-I_CBmrOolsm_zSn4GaJcuH8sGYObOwT9GBZhvlGs 83 – Nobody Puts Vegetables in the Corner Fri, 17 May 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FHa-I_CBmrOolsm_zSn4GaJcuH8sGYObOwT9GBZhvlGs&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast If you’ve ever had trouble figuring out what to do with a bunch of vegetables, this episode is for you. Just in time for summer grilling season, Maddie talks to Abra Berens, author of the new cookbook Ruffage: a Practical Guide to Vegetables. Abra dishes on the link between how plants grow and how they taste, what to do about bland, squishy zucchini, and how to make summer veggies the centerpiece at your next barbecue.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 83 – Nobody Puts Vegetables in the Corner If you’ve ever had trouble figuring out what to do with a bunch of vegetables, this episode is for you. Just in time for summer grilling season, Maddie talks to Abra Berens, author of the new cookbook Ruffage: a Practical Guide to Vegetables. Abra d full 83 18:37 bite@motherjones.com (Mother Jones) Mother Jones If you’ve ever had trouble figuring out what to do with a bunch of vegetables, this episode is for you. Just in time for summer grilling season, Maddie talks to Abra Berens, author of the new cookbook Ruffage: a Practical Guide to Vegetables. Abra dishes on the link between how plants grow and how they taste, what to do about bland, squishy zucchini, and how to make summer veggies the centerpiece at your next barbecue.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nomemorial day, abra berens, vegetables, ruffage, barbecue gid://art19-episode-locator/V0/SjNtdpp_cMDlUU2C51lCZ2pPNu2ewvw1b-wkW6G0Jo0 82 – Passover in Prison Fri, 03 May 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FSjNtdpp_cMDlUU2C51lCZ2pPNu2ewvw1b-wkW6G0Jo0&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Lloyd Payne, 29, has been incarcerated since he was 14. In previous prisons, "we got made fun of for being Jewish, and for eating a certain way and practicing a certain life," he said. Now that he’s at California’s San Quentin State Prison, he can attend an annual Passover gathering with the Jewish community behind bars. We sent a reporter to this Seder to see what it was like.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 82 – Passover in Prison Lloyd Payne, 29, has been incarcerated since he was 14. In previous prisons, "we got made fun of for being Jewish, and for eating a certain way and practicing a certain life," he said. Now that he’s at California’s San Quentin State Prison, he can attend full 82 12:42 bite@motherjones.com (Mother Jones) Mother Jones Lloyd Payne, 29, has been incarcerated since he was 14. In previous prisons, "we got made fun of for being Jewish, and for eating a certain way and practicing a certain life," he said. Now that he’s at California’s San Quentin State Prison, he can attend an annual Passover gathering with the Jewish community behind bars. We sent a reporter to this Seder to see what it was like.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nojewish, prison, brisket, san quentin, holidays gid://art19-episode-locator/V0/_YtB0CuZuujIEO21FAYnaZwUbtUuOWmNLiyLFMdSQEw 81 – High Steaks Fri, 19 Apr 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F_YtB0CuZuujIEO21FAYnaZwUbtUuOWmNLiyLFMdSQEw&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast The American taste for beef is on the rise again. Oxford University scientist Marco Springmann discusses the impact of a hamburger-heavy diet on the planet, and what it would take to make a dent in our food-related emissions. Then we look closer at the promises of grass-fed beef. And then, we asked you, our listeners, why you became vegetarians. Some of your answers were pretty standard—and some were totally wacky.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 81 – High Steaks The American taste for beef is on the rise again. Oxford University scientist Marco Springmann discusses the impact of a hamburger-heavy diet on the planet, and what it would take to make a dent in our food-related emissions. Then we look closer at full 81 28:23 bite@motherjones.com (Mother Jones) Mother Jones The American taste for beef is on the rise again. Oxford University scientist Marco Springmann discusses the impact of a hamburger-heavy diet on the planet, and what it would take to make a dent in our food-related emissions. Then we look closer at the promises of grass-fed beef. And then, we asked you, our listeners, why you became vegetarians. Some of your answers were pretty standard—and some were totally wacky.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noclimate change, hamburger, vegan, science, grass-fed, vegetarian, beef gid://art19-episode-locator/V0/ktXT8jVDneG325iFHtApJRiZDzw6rnu0_xjSDssJaQ4 80 – Helen Oyeyemi's Delightfully Sinister Gingerbread Fri, 05 Apr 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FktXT8jVDneG325iFHtApJRiZDzw6rnu0_xjSDssJaQ4&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Helen Oyeyemi's novel “Gingerbread” is a smart, fantastical story about three generations of women who share a recipe. The tea cake is at times delicious—and at times sinister. Oyeyemi tells us that she was drawn to "the mix of safety and danger all combined in one seemingly innocuous foodstuff." Later in the show, the Bite hosts get baking tips from an in-house expert.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 80 – Helen Oyeyemi's Delightfully Sinister Gingerbread Helen Oyeyemi's novel “Gingerbread” is a smart, fantastical story about three generations of women who share a recipe. The tea cake is at times delicious—and at times sinister. Oyeyemi tells us that she was drawn to "the mix of safety and danger all comb full 80 19:26 bite@motherjones.com (Mother Jones) Mother Jones Helen Oyeyemi's novel “Gingerbread” is a smart, fantastical story about three generations of women who share a recipe. The tea cake is at times delicious—and at times sinister. Oyeyemi tells us that she was drawn to "the mix of safety and danger all combined in one seemingly innocuous foodstuff." Later in the show, the Bite hosts get baking tips from an in-house expert.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nodessert, novel, fairy tale, gingerbread gid://art19-episode-locator/V0/A8r6HrCduRRfNOf7kcsZj0eS8EsiG3SuT0h-V92zYwA 79 – The Words This Food Critic Will Never Use Fri, 22 Mar 2019 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FA8r6HrCduRRfNOf7kcsZj0eS8EsiG3SuT0h-V92zYwA&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast San Francisco Chronicle food critic Soleil Ho won’t use the word “ethnic” in her restaurant reviews: “The assumption that it doesn’t apply equally to people and cuisines associated with Europe or white America gives me such a headache,” she writes. Ho and guest Victoria Bouloubasis are part of a crowing crop of restaurant reviewers who are rethinking food criticism, and increasingly dealing with the bigger societal issues diners and food workers confront, from racism to labor to identity politics and environmental concerns. They talk with Tom about this new approach. And they discuss more food words that are outdated.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 79 – The Words This Food Critic Will Never Use San Francisco Chronicle food critic Soleil Ho won’t use the word “ethnic” in her restaurant reviews: “The assumption that it doesn’t apply equally to people and cuisines associated with Europe or white America gives me such a headache,” she wri full 79 22:43 bite@motherjones.com (Mother Jones) Mother Jones San Francisco Chronicle food critic Soleil Ho won’t use the word “ethnic” in her restaurant reviews: “The assumption that it doesn’t apply equally to people and cuisines associated with Europe or white America gives me such a headache,” she writes. Ho and guest Victoria Bouloubasis are part of a crowing crop of restaurant reviewers who are rethinking food criticism, and increasingly dealing with the bigger societal issues diners and food workers confront, from racism to labor to identity politics and environmental concerns. They talk with Tom about this new approach. And they discuss more food words that are outdated.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nometoo, reviews, critics, food writing, restaurants gid://art19-episode-locator/V0/xNdXUmolX2kCqXCz6orEfqWI3CZuOB8AqdmUzJ7l0Xk 78 – How Slavery's Brutal Legacy Lingers in American Cooking Fri, 08 Mar 2019 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FxNdXUmolX2kCqXCz6orEfqWI3CZuOB8AqdmUzJ7l0Xk&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Archaeologist and historian Kelley Fanto Deetz talks to Tom about her deep dive into the world of enslaved cooks on antebellum Virginia's plush plantations—and she makes the case that the first celebrity chef was a slave. Plus: Maddie interviews Jonathan Townsend, a colonial reenactor, about his popular cooking channel and the early American recipes he endorses. And we hear a dispatch from Jordan Gass-Poore, who attended a Prohibition-themed event in New York City.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 78 – How Slavery's Brutal Legacy Lingers in American Cooking Archaeologist and historian Kelley Fanto Deetz talks to Tom about her deep dive into the world of enslaved cooks on antebellum Virginia's plush plantations—and she makes the case that the first celebrity chef was a slave. Plus: Maddie interviews Jonathan full 78 31:53 bite@motherjones.com (Mother Jones) Mother Jones Archaeologist and historian Kelley Fanto Deetz talks to Tom about her deep dive into the world of enslaved cooks on antebellum Virginia's plush plantations—and she makes the case that the first celebrity chef was a slave. Plus: Maddie interviews Jonathan Townsend, a colonial reenactor, about his popular cooking channel and the early American recipes he endorses. And we hear a dispatch from Jordan Gass-Poore, who attended a Prohibition-themed event in New York City.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> norecipes, food, politics gid://art19-episode-locator/V0/QkpzVoM_4pIFVf34eUIlRhzMz7NfnksQd2vsZmwbQkI 77 – "Bao" Director Domee Shi Gives a Sweet Dumpling a Dark Twist Fri, 22 Feb 2019 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FQkpzVoM_4pIFVf34eUIlRhzMz7NfnksQd2vsZmwbQkI&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Domee Shi, director of Pixar's Oscar-nominated short film "Bao," was afraid that people "would be too upset" by the shocking turn in her fantastical tale about a cute, little Chinese dumpling. But it ended up being her secret ingredient. Plus: How food plays an essential role in the year's best films.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 77 – "Bao" Director Domee Shi Gives a Sweet Dumpling a Dark Twist Domee Shi, director of Pixar's Oscar-nominated short film "Bao," was afraid that people "would be too upset" by the shocking turn in her fantastical tale about a cute, little Chinese dumpling. But it ended up being her secret ingredient. Plus: How food p full 77 24:59 bite@motherjones.com (Mother Jones) Mother Jones Domee Shi, director of Pixar's Oscar-nominated short film "Bao," was afraid that people "would be too upset" by the shocking turn in her fantastical tale about a cute, little Chinese dumpling. But it ended up being her secret ingredient. Plus: How food plays an essential role in the year's best films.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noidentity, dumpling, oscars, chinese food, film gid://art19-episode-locator/V0/8Umh7Cr3U8-kVXZEoFbBtBl9c5PJJd6PMwTnMazmLpQ 76 – What It Feels Like to Be Big in America Fri, 08 Feb 2019 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F8Umh7Cr3U8-kVXZEoFbBtBl9c5PJJd6PMwTnMazmLpQ&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Tommy Tomlinson is the author of “The Elephant in the Room: One Fat Man’s Quest to Get Smaller in a Growing America.” He talks to Mother Jones reporter Edwin Rios about his Southern upbringing and his tortured relationship with fast-food. He also reveals how former NFL quarterback Jared Lorenzen inspired him to tell his own story, and he reveals what people get wrong about obesity and losing weight.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 76 – What It Feels Like to Be Big in America Tommy Tomlinson is the author of “The Elephant in the Room: One Fat Man’s Quest to Get Smaller in a Growing America.” He talks to Mother Jones reporter Edwin Rios about his Southern upbringing and his tortured relationship with fast-food. He also reveals full 76 25:29 bite@motherjones.com (Mother Jones) Mother Jones Tommy Tomlinson is the author of “The Elephant in the Room: One Fat Man’s Quest to Get Smaller in a Growing America.” He talks to Mother Jones reporter Edwin Rios about his Southern upbringing and his tortured relationship with fast-food. He also reveals how former NFL quarterback Jared Lorenzen inspired him to tell his own story, and he reveals what people get wrong about obesity and losing weight.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nofootball, weight, obesity, hushpuppies, fast food, weight loss, the south gid://art19-episode-locator/V0/nsH2l8nODUvbOrI10BEQ9eD9HzjSRYz3wC1tEZEdckw 75 – Cooking Chicken With Beto O’Rourke Fri, 25 Jan 2019 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FnsH2l8nODUvbOrI10BEQ9eD9HzjSRYz3wC1tEZEdckw&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast You can now hang out with Beto O'Rourke in his kitchen or chat with Alexandria Ocasio-Cortez while she makes mac’n’cheese in her InstantPot: Politicians are using social media to livestream their everyday moments. Mother Jones senior reporter Tim Murphy dissects this phenomenon—and talks about what it means for politics today. We also pay a visit to the #ChefsForFeds relief kitchen, which doled out free meals to furloughed federal workers during the shutdown.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 75 – Cooking Chicken With Beto O’Rourke You can now hang out with Beto O'Rourke in his kitchen or chat with Alexandria Ocasio-Cortez while she makes mac’n’cheese in her InstantPot: Politicians are using social media to livestream their everyday moments. Mother Jones senior reporter Tim Murphy full 75 25:23 bite@motherjones.com (Mother Jones) Mother Jones You can now hang out with Beto O'Rourke in his kitchen or chat with Alexandria Ocasio-Cortez while she makes mac’n’cheese in her InstantPot: Politicians are using social media to livestream their everyday moments. Mother Jones senior reporter Tim Murphy dissects this phenomenon—and talks about what it means for politics today. We also pay a visit to the #ChefsForFeds relief kitchen, which doled out free meals to furloughed federal workers during the shutdown.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noaoc, government, chicken, chefsforfeds, instant pot, macaroni and cheese gid://art19-episode-locator/V0/KyoPhBiYpJ6uLF27cGbiqe2LCi98Pyl5RPwKwbYxA50 74 – The Cult of the Chili Pepper Fri, 11 Jan 2019 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FKyoPhBiYpJ6uLF27cGbiqe2LCi98Pyl5RPwKwbYxA50&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast We all know that burning sensation particular to eating chili peppers. But who knew the tiny fruit did so much more than make our mouths sweat? Stuart Walton, author of the new book “The Devil’s Dinner,” reveals the life-altering power of capsaicin, the active compound in chilis. Then Nopalito Chef Gonzalo Guzman shares his tips and tricks for taming dried chili peppers.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 74 – The Cult of the Chili Pepper We all know that burning sensation particular to eating chili peppers. But who knew the tiny fruit did so much more than make our mouths sweat? Stuart Walton, author of the new book “The Devil’s Dinner,” reveals the life-altering power of capsaicin, the full 74 25:10 bite@motherjones.com (Mother Jones) Mother Jones We all know that burning sensation particular to eating chili peppers. But who knew the tiny fruit did so much more than make our mouths sweat? Stuart Walton, author of the new book “The Devil’s Dinner,” reveals the life-altering power of capsaicin, the active compound in chilis. Then Nopalito Chef Gonzalo Guzman shares his tips and tricks for taming dried chili peppers.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nochili, chile de arbol, adobo, chefs, salsa, mexican food gid://art19-episode-locator/V0/ud9MTrnIHmXH4k1MceydsCQgW7V_ajhwe5A3laUuXZ4 39 – Songs That Make Food Taste Better Fri, 28 Dec 2018 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Fud9MTrnIHmXH4k1MceydsCQgW7V_ajhwe5A3laUuXZ4&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Whiskey ballads, tamale ditties, odes to cornbread: So many beloved musicians make food their central subject at some point. Former OC Weekly Editor Gustavo Arellano tells us about the evolution of corridos and rancheras, Mexican songs that are often dedicated to favorite foods or life in the fields. “Kind of like gangster rap,” Arellano explains, “corridos would tell you the stories of repressed communities". Then Jenny Luna tries whiskey that has been aged to the tune of Michael Jackson and Daft Punk. Plus: You sing us your favorite food song. And be sure to check out Bite Podcast’s Edible Playlist on Spotify: https://open.spotify.com/user/bitepodcast/playlist/0FL2y3sIvGD3FKFYqliPaB

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 39 – Songs That Make Food Taste Better Whiskey ballads, tamale ditties, odes to cornbread: So many beloved musicians make food their central subject at some point. Former OC Weekly Editor Gustavo Arellano tells us about the evolution of corridos and rancheras, Mexican songs that are often ded true full 39 23:45 bite@motherjones.com (Mother Jones) Mother Jones https://open.spotify.com/user/bitepodcast/playlist/0FL2y3sIvGD3FKFYqliPaB]]> Whiskey ballads, tamale ditties, odes to cornbread: So many beloved musicians make food their central subject at some point. Former OC Weekly Editor Gustavo Arellano tells us about the evolution of corridos and rancheras, Mexican songs that are often dedicated to favorite foods or life in the fields. “Kind of like gangster rap,” Arellano explains, “corridos would tell you the stories of repressed communities". Then Jenny Luna tries whiskey that has been aged to the tune of Michael Jackson and Daft Punk. Plus: You sing us your favorite food song. And be sure to check out Bite Podcast’s Edible Playlist on Spotify: https://open.spotify.com/user/bitepodcast/playlist/0FL2y3sIvGD3FKFYqliPaB

Learn about your ad choices: dovetail.prx.org/ad-choices]]> agriculture, whiskey, immigration, mexican food, music, tamales gid://art19-episode-locator/V0/aROHpb4euYZhsJGGZ9BgN61eanP9yPfV3kD5E9cUcaU 73 – The Five-Second Rule, and Other Food Myths Busted Fri, 14 Dec 2018 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FaROHpb4euYZhsJGGZ9BgN61eanP9yPfV3kD5E9cUcaU&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Is the five-second rule real? How risky is double-dipping chips at a potluck? Food safety expert Paul Dawson, co-author of the new book "Did You Just Eat That?", shares scientific answers to our most pressing questions about germs at the table. Then we visit a mysterious basement marketplace showcasing the future of meat.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 73 – The Five-Second Rule, and Other Food Myths Busted Is the five-second rule real? How risky is double-dipping chips at a potluck? Food safety expert Paul Dawson, co-author of the new book "Did You Just Eat That?", shares scientific answers to our most pressing questions about germs at the table. Then we v full 73 21:56 bite@motherjones.com (Mother Jones) Mother Jones Is the five-second rule real? How risky is double-dipping chips at a potluck? Food safety expert Paul Dawson, co-author of the new book "Did You Just Eat That?", shares scientific answers to our most pressing questions about germs at the table. Then we visit a mysterious basement marketplace showcasing the future of meat.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nogerms, plant-based, vegan, meat, science, holiday, salmonella gid://art19-episode-locator/V0/FwFZwqckEyuRpK-MGLP96JTXi57THsnsXcOXYIeJKUo 72 – These Spices Will Transform Your Life Fri, 30 Nov 2018 01:33:18 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FFwFZwqckEyuRpK-MGLP96JTXi57THsnsXcOXYIeJKUo&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast In the introduction to his new cookbook, Season: Big Flavors, Beautiful Food, Nik Sharma writes: “Mine is the story of a gay immigrant, told through food.” Nik was born in India, but left his native country for the United States in part because he wanted greater opportunity to be himself. In his cookbook, popular food blog, and columns for the San Francisco Chronicle, he does just that. Nik takes American classics like egg salad, and experiments with incorporating the Indian spices and cooking methods of his childhood. On this episode of Bite, Maddie talks to Nik about identity, chai, and why he cringes whenever he hears the word “fusion.”

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 72 – These Spices Will Transform Your Life In the introduction to his new cookbook, Season: Big Flavors, Beautiful Food, Nik Sharma writes: “Mine is the story of a gay immigrant, told through food.” Nik was born in India, but left his native country for the United States in part because he w full 72 24:04 bite@motherjones.com (Mother Jones) Mother Jones In the introduction to his new cookbook, Season: Big Flavors, Beautiful Food, Nik Sharma writes: “Mine is the story of a gay immigrant, told through food.” Nik was born in India, but left his native country for the United States in part because he wanted greater opportunity to be himself. In his cookbook, popular food blog, and columns for the San Francisco Chronicle, he does just that. Nik takes American classics like egg salad, and experiments with incorporating the Indian spices and cooking methods of his childhood. On this episode of Bite, Maddie talks to Nik about identity, chai, and why he cringes whenever he hears the word “fusion.”

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nospices, lgbtq, nik sharma, indian cooking, season, immigration gid://art19-episode-locator/V0/vigaDwRmPlLLfx1R_6vYFizj_ezyHCDLMe_uDGt4MzQ 71 – When Food Stamps "Turn Your Life Around" Fri, 16 Nov 2018 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FvigaDwRmPlLLfx1R_6vYFizj_ezyHCDLMe_uDGt4MzQ&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Thanksgiving is a time when we talk about what we’re thankful to have—and remember that not everyone has a lot. In this episode, we hear from some people who are very grateful to have had the support of SNAP benefits—which used to be called food stamps—during a hard time. Then, Maddie catches up with a researcher who found a troubling decline in the use of SNAP among one group of particularly needy Americans. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 71 – When Food Stamps "Turn Your Life Around" Thanksgiving is a time when we talk about what we’re thankful to have—and remember that not everyone has a lot. In this episode, we hear from some people who are very grateful to have had the support of SNAP benefits—which used to be called food stamps—d full 71 27:55 bite@motherjones.com (Mother Jones) Mother Jones Thanksgiving is a time when we talk about what we’re thankful to have—and remember that not everyone has a lot. In this episode, we hear from some people who are very grateful to have had the support of SNAP benefits—which used to be called food stamps—during a hard time. Then, Maddie catches up with a researcher who found a troubling decline in the use of SNAP among one group of particularly needy Americans. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nohunger, snap, immigration, food stamps, thanksgiving gid://art19-episode-locator/V0/p21agI8N-cs9-lZX-pZDbko7ViDn4Bd8akhPG-fCzOU 70 – Sheriff Corndog Fri, 02 Nov 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Fp21agI8N-cs9-lZX-pZDbko7ViDn4Bd8akhPG-fCzOU&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Mother Jones’ reporters bring you food-adjacent stories from this year’s midterm election. Madison Pauly fills us in on the history of an Alabama sheriff who got rich off his jail inmates with the help of a truckload of corndogs, and how voters will decide whether it could happen again. And then Tim Murphy takes us to Nevada, a crucial swing state, where members of the culinary workers union have mastered the art of political organizing—and could have lessons for the Democratic party nationwide.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 70 – Sheriff Corndog Mother Jones’ reporters bring you food-adjacent stories from this year’s midterm election. Madison Pauly fills us in on the history of an Alabama sheriff who got rich off his jail inmates with the help of a truckload of corndogs, and how voters will deci full 70 16:49 bite@motherjones.com (Mother Jones) Mother Jones Mother Jones’ reporters bring you food-adjacent stories from this year’s midterm election. Madison Pauly fills us in on the history of an Alabama sheriff who got rich off his jail inmates with the help of a truckload of corndogs, and how voters will decide whether it could happen again. And then Tim Murphy takes us to Nevada, a crucial swing state, where members of the culinary workers union have mastered the art of political organizing—and could have lessons for the Democratic party nationwide.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nonevada, prison, union, casino workers, midterms, corndogs, labor, alabama gid://art19-episode-locator/V0/O9BXVl5v7r90QoIXZo-0k6TGeRC7jcGhwR7PaD-jpEg 69 – Samin Nosrat Gets Salty Fri, 19 Oct 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FO9BXVl5v7r90QoIXZo-0k6TGeRC7jcGhwR7PaD-jpEg&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Have you ever wondered if there's a secret to salting your food to bring out its best flavor? On this episode, we catch up with chef and writer Samin Nosrat, who’s kind of an expert on the subject. Her hit cookbook, Salt Fat Acid Heat, was just turned into a riveting Netflix series. Samin tells Maddie all about making miso in Japan, and what it was like to turn her cooking advice into TV. And she schools us on how to use salt. Plus: Addicted to Lacroix sparkling water? Here’s what the wacky press statements released by the company’s founder reveal about his political vision—and the essence of the drink.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 69 – Samin Nosrat Gets Salty Have you ever wondered if there's a secret to salting your food to bring out its best flavor? On this episode, we catch up with chef and writer Samin Nosrat, who’s kind of an expert on the subject. Her hit cookbook, Salt Fat Acid Heat, was just turned in full 69 31:41 bite@motherjones.com (Mother Jones) Mother Jones Have you ever wondered if there's a secret to salting your food to bring out its best flavor? On this episode, we catch up with chef and writer Samin Nosrat, who’s kind of an expert on the subject. Her hit cookbook, Salt Fat Acid Heat, was just turned into a riveting Netflix series. Samin tells Maddie all about making miso in Japan, and what it was like to turn her cooking advice into TV. And she schools us on how to use salt. Plus: Addicted to Lacroix sparkling water? Here’s what the wacky press statements released by the company’s founder reveal about his political vision—and the essence of the drink.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noeggplant, lacroix, salt, cooking show, miso, japan gid://art19-episode-locator/V0/OuB3NcZ3JC1ERee8PQOzDUTPTJfj0Ob_7YCPh6PhJFc 68 – The Godfather of Mexican Wine Fri, 05 Oct 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FOuB3NcZ3JC1ERee8PQOzDUTPTJfj0Ob_7YCPh6PhJFc&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast When we think Mexican booze, tequila and limey beers come to mind. But people have been producing wine there for hundreds of years, ever since Spanish missionaries first brought grapes to the country in the 1500s. Meet the Godfather and Godmother of Valle de Guadalupe, an arid region near the coast of Baja known for its marine flavors and rocky soil. Valle’s wine renaissance has breathed life into the valley's economy and brought it worldwide attention. But in such a fragile ecosystem—the attention comes at a cost.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 68 – The Godfather of Mexican Wine When we think Mexican booze, tequila and limey beers come to mind. But people have been producing wine there for hundreds of years, ever since Spanish missionaries first brought grapes to the country in the 1500s. Meet the Godfather and Godmother of Vall full 68 10:44 bite@motherjones.com (Mother Jones) Mother Jones When we think Mexican booze, tequila and limey beers come to mind. But people have been producing wine there for hundreds of years, ever since Spanish missionaries first brought grapes to the country in the 1500s. Meet the Godfather and Godmother of Valle de Guadalupe, an arid region near the coast of Baja known for its marine flavors and rocky soil. Valle’s wine renaissance has breathed life into the valley's economy and brought it worldwide attention. But in such a fragile ecosystem—the attention comes at a cost.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nowine, drought, family, mexico gid://art19-episode-locator/V0/Xe60XKp4tcSQnbTIKk131mqc2Z7b6Leo8M7w50onFcg 67 – The Shocking Reason Why Millions of Animals Drowned in North Carolina Fri, 21 Sep 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FXe60XKp4tcSQnbTIKk131mqc2Z7b6Leo8M7w50onFcg&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast This episode takes listeners to eastern North Carolina to see how Hurricane Florence has walloped massive chicken and hog farms. Millions of animals have died, and waste from hog farms is seeping into local waterways. Tom talks to local water advocate Matthew Starr, whose team has been documenting submerged farms, about the worsening situation. Then, Tom catches up with retired North Carolina poultry farmer Craig Watts, who’s seen firsthand how severe storms can lay waste to the region where Florence hit—and leave farms reeling.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 67 – The Shocking Reason Why Millions of Animals Drowned in North Carolina This episode takes listeners to eastern North Carolina to see how Hurricane Florence has walloped massive chicken and hog farms. Millions of animals have died, and waste from hog farms is seeping into local waterways. Tom talks to local water advocate Ma full 67 24:51 bite@motherjones.com (Mother Jones) Mother Jones This episode takes listeners to eastern North Carolina to see how Hurricane Florence has walloped massive chicken and hog farms. Millions of animals have died, and waste from hog farms is seeping into local waterways. Tom talks to local water advocate Matthew Starr, whose team has been documenting submerged farms, about the worsening situation. Then, Tom catches up with retired North Carolina poultry farmer Craig Watts, who’s seen firsthand how severe storms can lay waste to the region where Florence hit—and leave farms reeling.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nofactory farms, hurricane florence, cafos, pigs, chickens gid://art19-episode-locator/V0/PCFlocXipiDb-1iixXRhUmSvu84zlAmIsoTfVLi50uk 66 – The Bizarre Fad Diet Taking the Far Right by Storm Fri, 07 Sep 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FPCFlocXipiDb-1iixXRhUmSvu84zlAmIsoTfVLi50uk&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Lately, Jordan Peterson, the Canadian psychologist known for his arch-conservative politics and views on masculinity, has been talking up the virtues of carnivorism. He’s not the only extreme right winger who has an unusual relationship with meat. In today’s episode, we talk to Kelly Weill, a Daily Beast reporter who wrote about the rise of the all-meat diet in the conservative fringe. Then, University of Colorado PhD student Alexis De Coning talks about her investigation into the disturbing history of veganism among white nationalists.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 66 – The Bizarre Fad Diet Taking the Far Right by Storm Lately, Jordan Peterson, the Canadian psychologist known for his arch-conservative politics and views on masculinity, has been talking up the virtues of carnivorism. He’s not the only extreme right winger who has an unusual relationship with meat. In tod full 66 25:27 bite@motherjones.com (Mother Jones) Mother Jones Lately, Jordan Peterson, the Canadian psychologist known for his arch-conservative politics and views on masculinity, has been talking up the virtues of carnivorism. He’s not the only extreme right winger who has an unusual relationship with meat. In today’s episode, we talk to Kelly Weill, a Daily Beast reporter who wrote about the rise of the all-meat diet in the conservative fringe. Then, University of Colorado PhD student Alexis De Coning talks about her investigation into the disturbing history of veganism among white nationalists.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nomeat, carnivores, white supremacists, steak, the right, vegans, conservatives gid://art19-episode-locator/V0/qByd7BuEiKToCQ8ZQnLUphE8kI_yFut1pZt8zo0tBlY 65 – What to Cook for Your Favorite Author Fri, 24 Aug 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FqByd7BuEiKToCQ8ZQnLUphE8kI_yFut1pZt8zo0tBlY&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Author Rick Bass toured the country and made dinner for the literary giants who inspired him throughout his career. There was pistachio-encrusted salmon for the late Denis Johnson, elk burgers for Zen poet Gary Snyder, paella for short-fiction genius Lorrie Moore, and ginger ice cream sandwiches for Terry Tempest Williams. Shopping for quail with essayist David Sedaris in rural England proved awkward and anxiety-inducing. Hear Rick talk about these meals and more. Then, MoJo fellow Kari Sonde interviews author Naben Ruthnum about the complicated connotations of the word curry—and how our search for authenticity sometimes leads us astray. Episode includes the song "Deliberation" by Seth Augustus.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 65 – What to Cook for Your Favorite Author Author Rick Bass toured the country and made dinner for the literary giants who inspired him throughout his career. There was pistachio-encrusted salmon for the late Denis Johnson, elk burgers for Zen poet Gary Snyder, paella for short-fiction genius Lor full 65 34:30 bite@motherjones.com (Mother Jones) Mother Jones Author Rick Bass toured the country and made dinner for the literary giants who inspired him throughout his career. There was pistachio-encrusted salmon for the late Denis Johnson, elk burgers for Zen poet Gary Snyder, paella for short-fiction genius Lorrie Moore, and ginger ice cream sandwiches for Terry Tempest Williams. Shopping for quail with essayist David Sedaris in rural England proved awkward and anxiety-inducing. Hear Rick talk about these meals and more. Then, MoJo fellow Kari Sonde interviews author Naben Ruthnum about the complicated connotations of the word curry—and how our search for authenticity sometimes leads us astray. Episode includes the song "Deliberation" by Seth Augustus.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noindian food, curry, turkey, quail, books, dinner, cookies, diaspora, authors, literature gid://art19-episode-locator/V0/Npbe_9YjV8xWcm_iPGLAUHkVnUjN1_aez1aO9VILvrY 64 – Finding Salvation in Salad Fri, 10 Aug 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FNpbe_9YjV8xWcm_iPGLAUHkVnUjN1_aez1aO9VILvrY&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast A few years ago, Rev. Dr. Heber Brown III, the pastor of Baltimore’s historically African-American Pleasant Hope Baptist Church, noticed a problem in his congregation: Many of the members were suffering from diet-related diseases. Brown knew that his community needed healthier food, but fresh produce was too expensive. “I had what some would call a divine discontent,” he recalls. “I was so frustrated with that dynamic of seeing the food that we needed and not being able to afford it.” On today’s episode, you’ll hear how his devotion to “greens, beets, and tomatoes” transformed his church. Then we find out what Filipina-American chef Aileen Suzara discovered in her attic—and how it changed her life.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 64 – Finding Salvation in Salad A few years ago, Rev. Dr. Heber Brown III, the pastor of Baltimore’s historically African-American Pleasant Hope Baptist Church, noticed a problem in his congregation: Many of the members were suffering from diet-related diseases. Brown knew that his com full 64 29:24 bite@motherjones.com (Mother Jones) Mother Jones A few years ago, Rev. Dr. Heber Brown III, the pastor of Baltimore’s historically African-American Pleasant Hope Baptist Church, noticed a problem in his congregation: Many of the members were suffering from diet-related diseases. Brown knew that his community needed healthier food, but fresh produce was too expensive. “I had what some would call a divine discontent,” he recalls. “I was so frustrated with that dynamic of seeing the food that we needed and not being able to afford it.” On today’s episode, you’ll hear how his devotion to “greens, beets, and tomatoes” transformed his church. Then we find out what Filipina-American chef Aileen Suzara discovered in her attic—and how it changed her life.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nochurch, diseases, diet, diabetes, farmers market, strawberry jam, rice pudding gid://art19-episode-locator/V0/10vAKyEOch2cwVOItvzoMzlCDg5KML7yo5nIKx6nKsY 63 – Farmers Are Growing Squash That Actually Taste Good Fri, 27 Jul 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F10vAKyEOch2cwVOItvzoMzlCDg5KML7yo5nIKx6nKsY&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Do you find the taste of squash bland? That could be because most seed companies today breed their plants to withstand the chemicals that farmers routinely apply to their crops. But Chef Dan Barber believes that seed breeding can do so many more interesting things. And he thinks chefs and breeders should be teaming up to work on, for example, a honey nut squash that doesn’t even need maple syrup and butter. Plus: The Bite hosts say goodbye to beloved food critic Jonathan Gold.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 63 – Farmers Are Growing Squash That Actually Taste Good Do you find the taste of squash bland? That could be because most seed companies today breed their plants to withstand the chemicals that farmers routinely apply to their crops. But Chef Dan Barber believes that seed breeding can do so many more interest full 63 30:26 bite@motherjones.com (Mother Jones) Mother Jones Do you find the taste of squash bland? That could be because most seed companies today breed their plants to withstand the chemicals that farmers routinely apply to their crops. But Chef Dan Barber believes that seed breeding can do so many more interesting things. And he thinks chefs and breeders should be teaming up to work on, for example, a honey nut squash that doesn’t even need maple syrup and butter. Plus: The Bite hosts say goodbye to beloved food critic Jonathan Gold.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nosquash, broccoli, agriculture, seeds, vegetables, beets, breeding, chef gid://art19-episode-locator/V0/f5e-Hmww8WIAlCN4OG6f1-wU0dt2_3Z7DH0tvRjVf0g 62 – Just Give People Money Fri, 13 Jul 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Ff5e-Hmww8WIAlCN4OG6f1-wU0dt2_3Z7DH0tvRjVf0g&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast On this episode, economics writer Annie Lowrey argues that the government should give people a monthly stipend. Not something you have to jump through hoops to qualify for—rather, if you have a heartbeat, you get cold, hard cash. A universal basic income, of, say, $1000 per month for every American adult could go a long way toward reducing the toll of food insecurity, Lowrey says. Then, we’ll hear from people in a neighborhood who are arguing about whether a different group should get handouts. That group is very vocal and very entitled. They’re chickens.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 62 – Just Give People Money On this episode, economics writer Annie Lowrey argues that the government should give people a monthly stipend. Not something you have to jump through hoops to qualify for—rather, if you have a heartbeat, you get cold, hard cash. A universal basic income full 62 23:51 bite@motherjones.com (Mother Jones) Mother Jones On this episode, economics writer Annie Lowrey argues that the government should give people a monthly stipend. Not something you have to jump through hoops to qualify for—rather, if you have a heartbeat, you get cold, hard cash. A universal basic income, of, say, $1000 per month for every American adult could go a long way toward reducing the toll of food insecurity, Lowrey says. Then, we’ll hear from people in a neighborhood who are arguing about whether a different group should get handouts. That group is very vocal and very entitled. They’re chickens.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nohunger, universal basic income, annie lowrey, food insecurity, chickens gid://art19-episode-locator/V0/6SerDiZ4hJk3cruz05C30-l6afvXi3SSOrWruAFeaJE 61 – Comic W. Kamau Bell on Getting Coffee While Black Fri, 29 Jun 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F6SerDiZ4hJk3cruz05C30-l6afvXi3SSOrWruAFeaJE&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Not so long ago, comedian W. Kamau Bell was asked to leave a Berkeley cafe in what he called a case of “textbook racism.” On this episode of Bite, Bell talks to Mother Jones reporter Brandon E. Patterson about that incident, Starbucks’ controversial racial bias trainings, and more. Then, Maddie visits the kitchen of a refugee woman who fled Iraq for California five years ago. Today, she’s cooking at some of the world’s hottest restaurants. Warning: This interview may trigger intense shawarma cravings!

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 61 – Comic W. Kamau Bell on Getting Coffee While Black Not so long ago, comedian W. Kamau Bell was asked to leave a Berkeley cafe in what he called a case of “textbook racism.” On this episode of Bite, Bell talks to Mother Jones reporter Brandon E. Patterson about that incident, Starbucks’ controversial raci full 61 24:08 bite@motherjones.com (Mother Jones) Mother Jones Not so long ago, comedian W. Kamau Bell was asked to leave a Berkeley cafe in what he called a case of “textbook racism.” On this episode of Bite, Bell talks to Mother Jones reporter Brandon E. Patterson about that incident, Starbucks’ controversial racial bias trainings, and more. Then, Maddie visits the kitchen of a refugee woman who fled Iraq for California five years ago. Today, she’s cooking at some of the world’s hottest restaurants. Warning: This interview may trigger intense shawarma cravings!

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noracism, iraq, w kamau bell, starbucks, refugees gid://art19-episode-locator/V0/c4L8vYRKNSIRFy69ScOxnqYaeQqlKbQ7kG382WpECG0 60 – (Not) Eating Animals Fri, 15 Jun 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Fc4L8vYRKNSIRFy69ScOxnqYaeQqlKbQ7kG382WpECG0&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast This episode is all about giving up meat. As novelist Jonathan Safron Foer prepared to become a father, he became increasingly irked by a question: How would he justify eating meat to his kids? The question morphed into a bestselling book, Eating Animals, which became a documentary, premiering June 15. Jonathan shares more about his reasons for going veggie, and reflects on talking about food choices in the age of Trump. Then we hear from the Vegan Bros, two all-American dudes who gave up hunting and fishing for plant-based diets. The hosts share their favorite vegetarian cookbooks. And we ask you to tell us why you became a vegetarian or vegan—even if it didn't stick. (Go to www.motherjones.com/veggie-stories)

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 60 – (Not) Eating Animals This episode is all about giving up meat. As novelist Jonathan Safron Foer prepared to become a father, he became increasingly irked by a question: How would he justify eating meat to his kids? The question morphed into a bestselling book, Eating Animals full 60 26:59 bite@motherjones.com (Mother Jones) Mother Jones www.motherjones.com/veggie-stories)]]> This episode is all about giving up meat. As novelist Jonathan Safron Foer prepared to become a father, he became increasingly irked by a question: How would he justify eating meat to his kids? The question morphed into a bestselling book, Eating Animals, which became a documentary, premiering June 15. Jonathan shares more about his reasons for going veggie, and reflects on talking about food choices in the age of Trump. Then we hear from the Vegan Bros, two all-American dudes who gave up hunting and fishing for plant-based diets. The hosts share their favorite vegetarian cookbooks. And we ask you to tell us why you became a vegetarian or vegan—even if it didn't stick. (Go to www.motherjones.com/veggie-stories)

Learn about your ad choices: dovetail.prx.org/ad-choices]]> novegan, cous cous, vegetarian, plants, bros, fatherhood, documentary, athletes gid://art19-episode-locator/V0/AUBFgNsAD3_LrkiYvfmRLjX6A9NVTOk9nD0vfSmkjr8 59 – Bonus: Alice Waters Fri, 08 Jun 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FAUBFgNsAD3_LrkiYvfmRLjX6A9NVTOk9nD0vfSmkjr8&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast In late April, Tom Philpott sat down with Alice Waters and Jonathan Kauffman at the Bay Area Book Festival in Berkeley, California. Some have described Alice Waters as “the most important figure in the culinary history of North America.” Her new book, “Coming to my Senses,” is a juicy memoir about her life up to the opening of her historic restaurant Chez Panisse. San Francisco Chronicle food writer Jonathan Kauffman is the author of “Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat.” Alice and Jonathan duke it out over the ongoing influence of hippie food.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 59 – Bonus: Alice Waters In late April, Tom Philpott sat down with Alice Waters and Jonathan Kauffman at the Bay Area Book Festival in Berkeley, California. Some have described Alice Waters as “the most important figure in the culinary history of North America.” Her new book, “C full 59 45:54 bite@motherjones.com (Mother Jones) Mother Jones In late April, Tom Philpott sat down with Alice Waters and Jonathan Kauffman at the Bay Area Book Festival in Berkeley, California. Some have described Alice Waters as “the most important figure in the culinary history of North America.” Her new book, “Coming to my Senses,” is a juicy memoir about her life up to the opening of her historic restaurant Chez Panisse. San Francisco Chronicle food writer Jonathan Kauffman is the author of “Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat.” Alice and Jonathan duke it out over the ongoing influence of hippie food.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> no gid://art19-episode-locator/V0/YaA0X3PRwX6CAGMo6WVGpAra_kzlzEh7mWtATHcvM9I 58 – How to Grow Your Own Cocktail Thu, 31 May 2018 23:54:22 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FYaA0X3PRwX6CAGMo6WVGpAra_kzlzEh7mWtATHcvM9I&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Spring is in full swing, so we bring you treats from the garden. Writer and botanist Amy Stewart shares fascinating facts about plants—from the deadly (she once had a poisonous plants garden) to the delicious (she’s since replaced it with a cocktail garden). And Ron Finley explains what it means to be a “gangster gardener.”

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 58 – How to Grow Your Own Cocktail Spring is in full swing, so we bring you treats from the garden. Writer and botanist Amy Stewart shares fascinating facts about plants—from the deadly (she once had a poisonous plants garden) to the delicious (she’s since replaced it with a cocktail gard full 58 26:33 bite@motherjones.com (Mother Jones) Mother Jones Spring is in full swing, so we bring you treats from the garden. Writer and botanist Amy Stewart shares fascinating facts about plants—from the deadly (she once had a poisonous plants garden) to the delicious (she’s since replaced it with a cocktail garden). And Ron Finley explains what it means to be a “gangster gardener.”

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nogangster gardener, amy stewart, gardening, botany, plants gid://art19-episode-locator/V0/EIXXPUQ9tUV92ah2umpuFvgwrMkGe4TLKaTXou5Jwr0 57 - Bonus: Introducing The Mother Jones Podcast Fri, 25 May 2018 04:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FEIXXPUQ9tUV92ah2umpuFvgwrMkGe4TLKaTXou5Jwr0&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Bite is proud to present this special bonus show—the first episode of The Mother Jones Podcast. Our colleagues have been busy putting together a show packed with our brand of original, no-holds-barred reporting. Do us a favor and find it on your favorite podcast app, and subscribe!

In the debut episode, Senior Reporter Tim Murphy profiles the candidates ripping up West Virginia’s political blueprint and asks what their successes and failures mean for national politics come November. In Georgia, Democrat Stacey Abrams just enjoyed a spectacular, history-making victory to become the first black woman to ever to win a major party’s gubernatorial nomination, but her toughest battle is ahead: Can this national political darling beat a well-funded Republican, in a deep-red state, to break another glass ceiling and become the first female black governor in America? Then it’s time for resident Russia guru David Corn to make the extraordinarily complicated Mueller investigation understandable. We’ll also chat to David Beard, the author of our weekly Recharge newsletter, giving you a jolt of good news.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 57 - Bonus: Introducing The Mother Jones Podcast Bite is proud to present this special bonus show—the first episode of The Mother Jones Podcast. Our colleagues have been busy putting together a show packed with our brand of original, no-holds-barred reporting. Do us a favor and find it on your favorite bonus 57 28:37 bite@motherjones.com (Mother Jones) Mother Jones spectacular, history-making victory to become the first black woman to ever to win a major party’s gubernatorial nomination, but her toughest battle is ahead: Can this national political darling beat a well-funded Republican, in a deep-red state, to break another glass ceiling and become the first female black governor in America? Then it’s time for resident Russia guru David Corn to make the extraordinarily complicated Mueller investigation understandable. We’ll also chat to David Beard, the author of our weekly Recharge newsletter, giving you a jolt of good news.]]> Bite is proud to present this special bonus show—the first episode of The Mother Jones Podcast. Our colleagues have been busy putting together a show packed with our brand of original, no-holds-barred reporting. Do us a favor and find it on your favorite podcast app, and subscribe!

In the debut episode, Senior Reporter Tim Murphy profiles the candidates ripping up West Virginia’s political blueprint and asks what their successes and failures mean for national politics come November. In Georgia, Democrat Stacey Abrams just enjoyed a spectacular, history-making victory to become the first black woman to ever to win a major party’s gubernatorial nomination, but her toughest battle is ahead: Can this national political darling beat a well-funded Republican, in a deep-red state, to break another glass ceiling and become the first female black governor in America? Then it’s time for resident Russia guru David Corn to make the extraordinarily complicated Mueller investigation understandable. We’ll also chat to David Beard, the author of our weekly Recharge newsletter, giving you a jolt of good news.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nonews, investigations, politics, mother jones gid://art19-episode-locator/V0/BoZI3SKcFJqU12NdLR2lsOaSgVcmA3XeuUhswIhp50o 56 – What the Rajneeshee Cult Was Cooking Up Fri, 18 May 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FBoZI3SKcFJqU12NdLR2lsOaSgVcmA3XeuUhswIhp50o&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast The new Netflix documentary “Wild, Wild Country” delves into the strange world of the Rajneeshees, a religious group that moved to Oregon in the 1980s and clashed with local townspeople. The documentary reveals plenty about those tensions, but left us hungry for more detail about everyday life at the Rajneeshee Ranch. Writer Melissa Locker tells us about the group’s cookbook, Zorba the Buddha. Then Maddie talks to chef and restaurant owner Tanya Holland about the challenges of opening a restaurant as a black woman. Bonus: Tanya plays Gross or Tasty—drawing from her time as a judge on Iron Chef.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 56 – What the Rajneeshee Cult Was Cooking Up The new Netflix documentary “Wild, Wild Country” delves into the strange world of the Rajneeshees, a religious group that moved to Oregon in the 1980s and clashed with local townspeople. The documentary reveals plenty about those tensions, but left us hu full 56 28:08 bite@motherjones.com (Mother Jones) Mother Jones The new Netflix documentary “Wild, Wild Country” delves into the strange world of the Rajneeshees, a religious group that moved to Oregon in the 1980s and clashed with local townspeople. The documentary reveals plenty about those tensions, but left us hungry for more detail about everyday life at the Rajneeshee Ranch. Writer Melissa Locker tells us about the group’s cookbook, Zorba the Buddha. Then Maddie talks to chef and restaurant owner Tanya Holland about the challenges of opening a restaurant as a black woman. Bonus: Tanya plays Gross or Tasty—drawing from her time as a judge on Iron Chef.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nosoul food, chefs, sweets, race, gender, hippies gid://art19-episode-locator/V0/glgTYZoSmFAkksYIPp0M3udwVOZF5LypkB4gsHzpVTc 55 – This Is the Best Kind of Milk Fri, 04 May 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FglgTYZoSmFAkksYIPp0M3udwVOZF5LypkB4gsHzpVTc&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast In this episode of Bite, we dive deep into the contentious topic of fake milk with the great Plant-Based Milk Showdown of 2018. And Tom tells us how a particular kind of alterna-milk could restore America’s farmland. Then, in honor of Mother’s Day, we talk to Aimee Lee Ball, the journalist behind the website Eat, Darling, Eat, where she collects stories about a very potent mix of topics: mothers, daughters, and food.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 55 – This Is the Best Kind of Milk In this episode of Bite, we dive deep into the contentious topic of fake milk with the great Plant-Based Milk Showdown of 2018. And Tom tells us how a particular kind of alterna-milk could restore America’s farmland. Then, in honor of Mother’s Day, we ta full 55 20:49 bite@motherjones.com (Mother Jones) Mother Jones In this episode of Bite, we dive deep into the contentious topic of fake milk with the great Plant-Based Milk Showdown of 2018. And Tom tells us how a particular kind of alterna-milk could restore America’s farmland. Then, in honor of Mother’s Day, we talk to Aimee Lee Ball, the journalist behind the website Eat, Darling, Eat, where she collects stories about a very potent mix of topics: mothers, daughters, and food.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nooat milk, plant milk, daughters, mothers day, mothers, almond milk gid://art19-episode-locator/V0/YdDXaGOg25DScwMowFHxwMtyFtZaCiaoXrlqIFCR7pY 54 – Did Drinking Give Me Cancer? Fri, 20 Apr 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FYdDXaGOg25DScwMowFHxwMtyFtZaCiaoXrlqIFCR7pY&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Mother Jones Senior Reporter Stephanie Mencimer just wrote a blockbuster story that weaves together her own breast cancer diagnosis and the disturbing history of the alcohol industry downplaying the link between booze and cancer. She joins us to talk about her drinking history and how the industry courts women. Then, New York Times op-ed writer Liz Tracy reflects on what it’s like to be a sober mom in a parenting culture that’s obsessed with wine. Finally, MoJo's Becca Andrews caught up with Planned Parenthood’s outgoing CEO Cecile Richards about her new memoir and the recipes that have fueled her career. Bonus: Cecile reveals her secrets to baking the best cherry pie.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 54 – Did Drinking Give Me Cancer? Mother Jones Senior Reporter Stephanie Mencimer just wrote a blockbuster story that weaves together her own breast cancer diagnosis and the disturbing history of the alcohol industry downplaying the link between booze and cancer. She joins us to talk abo full 54 36:46 bite@motherjones.com (Mother Jones) Mother Jones Mother Jones Senior Reporter Stephanie Mencimer just wrote a blockbuster story that weaves together her own breast cancer diagnosis and the disturbing history of the alcohol industry downplaying the link between booze and cancer. She joins us to talk about her drinking history and how the industry courts women. Then, New York Times op-ed writer Liz Tracy reflects on what it’s like to be a sober mom in a parenting culture that’s obsessed with wine. Finally, MoJo's Becca Andrews caught up with Planned Parenthood’s outgoing CEO Cecile Richards about her new memoir and the recipes that have fueled her career. Bonus: Cecile reveals her secrets to baking the best cherry pie.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nowine, alcohol, pie, sober, cancer gid://art19-episode-locator/V0/LjH2mjG63tvIlgoGszeILi52-6Ht9mRtsee9jAg3KyE 53 – When Sexual Harassment Is on the Menu Fri, 06 Apr 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FLjH2mjG63tvIlgoGszeILi52-6Ht9mRtsee9jAg3KyE&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast On this very special episode of Bite, we talk about how sexual harassment scandals have rocked the restaurant industry—and what to do about it. We hear from two journalists—the San Francisco Chronicle’s Tara Duggan and the New York Times’ Kim Severson—about their reporting on how powerful men in acclaimed kitchens abused their power. And San Francisco restaurateur Karen Leibowitz tells us how she’s trying to stop harassment in her kitchen before it begins. Plus, we hear from you, our listeners, on your experiences with incidents at your local eateries.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 53 – When Sexual Harassment Is on the Menu On this very special episode of Bite, we talk about how sexual harassment scandals have rocked the restaurant industry—and what to do about it. We hear from two journalists—the San Francisco Chronicle’s Tara Duggan and the New York Times’ Kim Severson—ab true full 53 28:16 bite@motherjones.com (Mother Jones) Mother Jones On this very special episode of Bite, we talk about how sexual harassment scandals have rocked the restaurant industry—and what to do about it. We hear from two journalists—the San Francisco Chronicle’s Tara Duggan and the New York Times’ Kim Severson—about their reporting on how powerful men in acclaimed kitchens abused their power. And San Francisco restaurateur Karen Leibowitz tells us how she’s trying to stop harassment in her kitchen before it begins. Plus, we hear from you, our listeners, on your experiences with incidents at your local eateries.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> sexual harassment, mario batali, restaurants, metoo gid://art19-episode-locator/V0/O-AVt1gJAq4RuAodL8mYLxoiAL-pL4DMvHBLzvfO76c 52 – This Is Your Dinner on Weed Fri, 23 Mar 2018 07:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FO-AVt1gJAq4RuAodL8mYLxoiAL-pL4DMvHBLzvfO76c&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast California recently legalized marijuana for recreational use, and gourmet chefs have pounced. Maddie takes you to a high-end edibles dinner, where fancy appetizers are infused with cannabis. Then Mother Jones fellow Jackie Mogensen talks all things edibles with the San Francisco Chronicle’s David Downs, one of the few cannabis news editors in the country. “You bet FritoLay is going to get in this space,” Downs said—“they recognize the writing on the wall.”

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 52 – This Is Your Dinner on Weed California recently legalized marijuana for recreational use, and gourmet chefs have pounced. Maddie takes you to a high-end edibles dinner, where fancy appetizers are infused with cannabis. Then Mother Jones fellow Jackie Mogensen talks all things edibl full 52 29:12 bite@motherjones.com (Mother Jones) Mother Jones California recently legalized marijuana for recreational use, and gourmet chefs have pounced. Maddie takes you to a high-end edibles dinner, where fancy appetizers are infused with cannabis. Then Mother Jones fellow Jackie Mogensen talks all things edibles with the San Francisco Chronicle’s David Downs, one of the few cannabis news editors in the country. “You bet FritoLay is going to get in this space,” Downs said—“they recognize the writing on the wall.”

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noagriculture, cannabis, gourmet, edibles, pot gid://art19-episode-locator/V0/E0BLphFQJeL9nszoQ_0L1V09Q7MPjmF1Deg62fE5AaQ 51 – You Thought You Knew Spam. You Knew Nothing. Fri, 09 Mar 2018 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FE0BLphFQJeL9nszoQ_0L1V09Q7MPjmF1Deg62fE5AaQ&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Every year, Spam enthusiasts take over the town of Isleton, California. Mother Jones senior editor Dave Gilson attended, and his audio postcard contains many treats, including but not limited to Spam cheesecake. Then: What if food prices depended on your skin pigment? Chef Tunde Wey just ran a fascinating and provocative experiment about that, and Kiera caught up with him to hear about the results. Finally, Tom talks to Maine congresswoman Chellie Pingree, who might be the only congressperson in history to own an organic farm and run a restaurant.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 51 – You Thought You Knew Spam. You Knew Nothing. Every year, Spam enthusiasts take over the town of Isleton, California. Mother Jones senior editor Dave Gilson attended, and his audio postcard contains many treats, including but not limited to Spam cheesecake. Then: What if food prices depended on your full 51 32:59 bite@motherjones.com (Mother Jones) Mother Jones Every year, Spam enthusiasts take over the town of Isleton, California. Mother Jones senior editor Dave Gilson attended, and his audio postcard contains many treats, including but not limited to Spam cheesecake. Then: What if food prices depended on your skin pigment? Chef Tunde Wey just ran a fascinating and provocative experiment about that, and Kiera caught up with him to hear about the results. Finally, Tom talks to Maine congresswoman Chellie Pingree, who might be the only congressperson in history to own an organic farm and run a restaurant.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> norace, spam, chellie pingree, tunde wey gid://art19-episode-locator/V0/Q8F9xm4Nbj53XLhEGeD2MQ9uZxbFz2RNXxodzbqFuNY 50 – The Year's Best Movies Are Secretly About Food Fri, 23 Feb 2018 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FQ8F9xm4Nbj53XLhEGeD2MQ9uZxbFz2RNXxodzbqFuNY&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Seen any good food flicks lately? If you’ve watched some of 2017’s most critically acclaimed films, you probably have. This week, Tom talks to New Yorker food correspondent Helen Rosner about the food themes running through Phantom Thread, The Shape of Water, and Call Me By Your Name. Another film up for an Oscar this year is Knife Skills, a documentary short about an ambitious effort to create the best French restaurant in the country and help former felons find work. Podcast fellow Ashley Dejean talked to the film’s director, and then she heard from one of the restaurant’s chefs about what it was like to go from serving time to serving frog legs.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 50 – The Year's Best Movies Are Secretly About Food Seen any good food flicks lately? If you’ve watched some of 2017’s most critically acclaimed films, you probably have. This week, Tom talks to New Yorker food correspondent Helen Rosner about the food themes running through Phantom Thread, full 50 35:33 bite@motherjones.com (Mother Jones) Mother Jones Seen any good food flicks lately? If you’ve watched some of 2017’s most critically acclaimed films, you probably have. This week, Tom talks to New Yorker food correspondent Helen Rosner about the food themes running through Phantom Thread, The Shape of Water, and Call Me By Your Name. Another film up for an Oscar this year is Knife Skills, a documentary short about an ambitious effort to create the best French restaurant in the country and help former felons find work. Podcast fellow Ashley Dejean talked to the film’s director, and then she heard from one of the restaurant’s chefs about what it was like to go from serving time to serving frog legs.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nophantom thread, movies, knife skills, call me by your name, films, oscars, the shape of water, academy awards gid://art19-episode-locator/V0/wW9erG_mj0uj44CJTQQ_t_0kPD0u_CfGBbD4p2k7-nQ 49 – It Shouldn't Be This Hard to Get an Ethical Cup of Coffee Fri, 09 Feb 2018 08:00:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FwW9erG_mj0uj44CJTQQ_t_0kPD0u_CfGBbD4p2k7-nQ&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast On today’s episode, you’ll hear about the incredible lengths one man went to in his attempt to bring coffee from Yemen back into the world. Maddie interviews acclaimed writer Dave Eggers and coffee importer Mokhtar Alkhanshali, the subject of Eggers' new book, The Monk of Mokha. Then, Tom talks to historian Adrian Miller about the hidden history of African American chefs in the White House.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 49 – It Shouldn't Be This Hard to Get an Ethical Cup of Coffee On today’s episode, you’ll hear about the incredible lengths one man went to in his attempt to bring coffee from Yemen back into the world. Maddie interviews acclaimed writer Dave Eggers and coffee importer Mokhtar Alkhanshali, the subject of Eggers' new true full 49 35:34 bite@motherjones.com (Mother Jones) Mother Jones On today’s episode, you’ll hear about the incredible lengths one man went to in his attempt to bring coffee from Yemen back into the world. Maddie interviews acclaimed writer Dave Eggers and coffee importer Mokhtar Alkhanshali, the subject of Eggers' new book, The Monk of Mokha. Then, Tom talks to historian Adrian Miller about the hidden history of African American chefs in the White House.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> gid://art19-episode-locator/V0/116OMmh0fu5F6Py4Vd5dwj3AaMF86K7bEbkj-S7PbB4 48 – This Science Will Make You Feel Better About What You Eat Fri, 26 Jan 2018 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F116OMmh0fu5F6Py4Vd5dwj3AaMF86K7bEbkj-S7PbB4&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Have you ever wondered why some foods make you feel more full than others? Or why when you’re stressed out you turn to your mom’s mac and cheese recipe? Our guest Rachel Herz is a psychologist and cognitive neuroscientist who studies why we eat what we eat. Kiera talks to her about how your culture influences your cravings, and why the outcome of the Super Bowl could make you eat healthier. Plus: Tom breaks down why the Farm Bill is actually interesting.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 48 – This Science Will Make You Feel Better About What You Eat Have you ever wondered why some foods make you feel more full than others? Or why when you’re stressed out you turn to your mom’s mac and cheese recipe? Our guest Rachel Herz is a psychologist and cognitive neuroscientist who studies why we eat what we e full 48 24:03 bite@motherjones.com (Mother Jones) Mother Jones Have you ever wondered why some foods make you feel more full than others? Or why when you’re stressed out you turn to your mom’s mac and cheese recipe? Our guest Rachel Herz is a psychologist and cognitive neuroscientist who studies why we eat what we eat. Kiera talks to her about how your culture influences your cravings, and why the outcome of the Super Bowl could make you eat healthier. Plus: Tom breaks down why the Farm Bill is actually interesting.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noneuroscience, bacon, wintergreen, farm bill, comfort food, super bowl gid://art19-episode-locator/V0/_1hJaxYlESOShW3jyJ1i-DVZf3MU9h2sGmcRed3erd0 47 – Not Just Granola: How Hippies Reinvented American Cuisine Fri, 12 Jan 2018 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F_1hJaxYlESOShW3jyJ1i-DVZf3MU9h2sGmcRed3erd0&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast If you enjoy avocado toast and power bowls, thank a hippie. On this episode, Tom talks to Jonathan Kauffmann, whose new book is about how the 1960s counterculture gave way to some of today's most popular American dishes. Plus, Maddie talks to New York Times reporter Nellie Bowles about why some people are rejecting tap water in favor of pricey, untreated H20.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 47 – Not Just Granola: How Hippies Reinvented American Cuisine If you enjoy avocado toast and power bowls, thank a hippie. On this episode, Tom talks to Jonathan Kauffmann, whose new book is about how the 1960s counterculture gave way to some of today's most popular American dishes. Plus, Maddie talks to New York Ti full 47 30:00 bite@motherjones.com (Mother Jones) Mother Jones If you enjoy avocado toast and power bowls, thank a hippie. On this episode, Tom talks to Jonathan Kauffmann, whose new book is about how the 1960s counterculture gave way to some of today's most popular American dishes. Plus, Maddie talks to New York Times reporter Nellie Bowles about why some people are rejecting tap water in favor of pricey, untreated H20.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> notofu, granola, raw water, hippies, avocado toast gid://art19-episode-locator/V0/RfgU_1dKpAU0HIsVd1IAVjh7RGWi8RPoRnfRbVhn30Y 29 – This Simple Advice Completely Changed the Way I Eat Fri, 29 Dec 2017 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FRfgU_1dKpAU0HIsVd1IAVjh7RGWi8RPoRnfRbVhn30Y&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Writer and chef Samin Nosrat distills cooking into four basic elements: salt, fat, acid, heat. In this episode, she reveals secrets about using one of them to transform what you cook—and her advice changed how Maddie was tasting food for the days following. Maddie and Samin conduct a taste test, and Samin reveals how she clinched her first cooking job at Chez Panisse, and dishes on what it took to win over Alice Water. Plus, Tom reveals some of his own home cooking tricks. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 29 – This Simple Advice Completely Changed the Way I Eat Writer and chef Samin Nosrat distills cooking into four basic elements: salt, fat, acid, heat. In this episode, she reveals secrets about using one of them to transform what you cook—and her advice changed how Maddie was tasting food for the days followi full 25:46 bite@motherjones.com (Mother Jones) Mother Jones Writer and chef Samin Nosrat distills cooking into four basic elements: salt, fat, acid, heat. In this episode, she reveals secrets about using one of them to transform what you cook—and her advice changed how Maddie was tasting food for the days following. Maddie and Samin conduct a taste test, and Samin reveals how she clinched her first cooking job at Chez Panisse, and dishes on what it took to win over Alice Water. Plus, Tom reveals some of his own home cooking tricks. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noacid, cooking, soup, carrots gid://art19-episode-locator/V0/bqsGwxuiQTP4Bvx-Eg5i0mPA8Sdl17iioIqqykXX29s 46 – Dinner and a Movie Fri, 15 Dec 2017 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FbqsGwxuiQTP4Bvx-Eg5i0mPA8Sdl17iioIqqykXX29s&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Kiera interviews screenwriter Sri Rao, one of the few American-born people who’s worked on Bollywood films, and he’s learned a lot about bridging the two cultures along the way. He applies those insights in his new cookbook, title Bollywood Kitchen, which tells you how to make authentic Indian food and suggests the perfect Bollywood films to watch while enjoying it. Sri talks about the inspiration for the cookbook, which Bollywood stars he’d invite for a dinner party, and more. Plus, Maddie dishes on a new wave of pharmacies filling prescriptions for healthy food. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 46 – Dinner and a Movie Kiera interviews screenwriter Sri Rao, one of the few American-born people who’s worked on Bollywood films, and he’s learned a lot about bridging the two cultures along the way. He applies those insights in his new cookbook, title Bollywood Kitchen, whic full 16:10 bite@motherjones.com (Mother Jones) Mother Jones Kiera interviews screenwriter Sri Rao, one of the few American-born people who’s worked on Bollywood films, and he’s learned a lot about bridging the two cultures along the way. He applies those insights in his new cookbook, title Bollywood Kitchen, which tells you how to make authentic Indian food and suggests the perfect Bollywood films to watch while enjoying it. Sri talks about the inspiration for the cookbook, which Bollywood stars he’d invite for a dinner party, and more. Plus, Maddie dishes on a new wave of pharmacies filling prescriptions for healthy food. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nofood pharmacies, indian food, bollywood, sri rao gid://art19-episode-locator/V0/b5RHPq9ftfsYYgwip0_O5b-2aijgDsAG3qyPZ6R_xzM 45 – Restaurant Workers Say #MeToo Fri, 01 Dec 2017 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Fb5RHPq9ftfsYYgwip0_O5b-2aijgDsAG3qyPZ6R_xzM&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Sexual harassment is rampant in the food industry, as Tracie McMillan discovered when she worked undercover stints in California farm fields and at an Applebee’s in New York City for her classic 2012 book The American Way of Eating. Tracie tells Tom about her experiences with harassment, and worse, when working as a cook. Then we hear about one tweak to the restaurant industry that could help fix misogynistic workplace culture. (Warning: This episode includes material that might not be appropriate for kids.)

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 45 – Restaurant Workers Say #MeToo Sexual harassment is rampant in the food industry, as Tracie McMillan discovered when she worked undercover stints in California farm fields and at an Applebee’s in New York City for her classic 2012 book The American Way of Eating. Tracie tells Tom abou true full 28:29 bite@motherjones.com (Mother Jones) Mother Jones Sexual harassment is rampant in the food industry, as Tracie McMillan discovered when she worked undercover stints in California farm fields and at an Applebee’s in New York City for her classic 2012 book The American Way of Eating. Tracie tells Tom about her experiences with harassment, and worse, when working as a cook. Then we hear about one tweak to the restaurant industry that could help fix misogynistic workplace culture. (Warning: This episode includes material that might not be appropriate for kids.)

Learn about your ad choices: dovetail.prx.org/ad-choices]]> metoo, sexual harrasment, tracie mcmillan, sexual assault, saru jayaraman gid://art19-episode-locator/V0/e-0eK95ZaREhgIdYJYEuz4s5kJSSJQefxJQWUJ0vxAU 44 – When Dinner Gets Awkward Fri, 17 Nov 2017 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Fe-0eK95ZaREhgIdYJYEuz4s5kJSSJQefxJQWUJ0vxAU&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Ah, Thanksgiving: the holiday when American families give thanks while trying to politely ignore their glaring political differences and inhaling vast quantities of food. In this special episode, Jenny Luna attends a dinner party where the whole point is to have awkward conversations: A group called Make America Dinner Again pairs up folks on opposite sides of the political aisle to cook and eat a meal together—and the result is some refreshingly honest discussions. Then, Maddie talks to celebrated chef David Tanis about what to do with underappreciated winter vegetables like leeks and parsnips. Thanksgiving pro tips abound!

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 44 – When Dinner Gets Awkward Ah, Thanksgiving: the holiday when American families give thanks while trying to politely ignore their glaring political differences and inhaling vast quantities of food. In this special episode, Jenny Luna attends a dinner party where the whole point is full 20:08 bite@motherjones.com (Mother Jones) Mother Jones Ah, Thanksgiving: the holiday when American families give thanks while trying to politely ignore their glaring political differences and inhaling vast quantities of food. In this special episode, Jenny Luna attends a dinner party where the whole point is to have awkward conversations: A group called Make America Dinner Again pairs up folks on opposite sides of the political aisle to cook and eat a meal together—and the result is some refreshingly honest discussions. Then, Maddie talks to celebrated chef David Tanis about what to do with underappreciated winter vegetables like leeks and parsnips. Thanksgiving pro tips abound!

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noleeks, turnips, cookbooks, parsnips, fennel, holidays gid://art19-episode-locator/V0/1G-Tmsdd4qovIqMMDG85FUwlwrPm7aJC4OrqYpURHVM 43 – Robin Sloan's Hilarious and Bizarre Food Novel Fri, 03 Nov 2017 10:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F1G-Tmsdd4qovIqMMDG85FUwlwrPm7aJC4OrqYpURHVM&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast The Bite team interviews author Robin Sloan, author of the new novel Sourdough. When a gift of magical sourdough starter lands on the protagonist’s lap, she rolls up her sleeves and learns how to bake. Secretive, invite-only farmer’s markets and oblique cheese mongers soon enter the picture. Sloan, whose previous novel is Mr. Penumbra’s 24-Hour Bookstore, peppers the brisk, entertaining story with plenty of food trend send-ups along the way. Maddie and Kiera talk with Sloan about all that and more on this very special live episode of Bite.  

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 43 – Robin Sloan's Hilarious and Bizarre Food Novel The Bite team interviews author Robin Sloan, author of the new novel Sourdough. When a gift of magical sourdough starter lands on the protagonist’s lap, she rolls up her sleeves and learns how to bake. Secretive, invite-only farmer’s markets and oblique full 13:19 bite@motherjones.com (Mother Jones) Mother Jones The Bite team interviews author Robin Sloan, author of the new novel Sourdough. When a gift of magical sourdough starter lands on the protagonist’s lap, she rolls up her sleeves and learns how to bake. Secretive, invite-only farmer’s markets and oblique cheese mongers soon enter the picture. Sloan, whose previous novel is Mr. Penumbra’s 24-Hour Bookstore, peppers the brisk, entertaining story with plenty of food trend send-ups along the way. Maddie and Kiera talk with Sloan about all that and more on this very special live episode of Bite.  

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nosan francisco, fiction, robin sloan, books, sourdough gid://art19-episode-locator/V0/cGP_Yrg208E0mHyH46as-7OILQBSP6mh8dvuqvuQIA4 42 – After Napa’s Inferno, “We’re Still Standing” Fri, 20 Oct 2017 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FcGP_Yrg208E0mHyH46as-7OILQBSP6mh8dvuqvuQIA4&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast As fires continue to burn through wide swaths of wine country, Maddie heads to Napa to catch up with the cellar crew from Robert Sinskey winery and hear about their week from hell. Then Tom interviews renowned chef Dan Barber about how the biggest wasters in food aren't who you think.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 42 – After Napa’s Inferno, “We’re Still Standing” As fires continue to burn through wide swaths of wine country, Maddie heads to Napa to catch up with the cellar crew from Robert Sinskey winery and hear about their week from hell. Then Tom interviews renowned chef Dan Barber about how the biggest waster true full 19:37 bite@motherjones.com (Mother Jones) Mother Jones As fires continue to burn through wide swaths of wine country, Maddie heads to Napa to catch up with the cellar crew from Robert Sinskey winery and hear about their week from hell. Then Tom interviews renowned chef Dan Barber about how the biggest wasters in food aren't who you think.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> wine, napa, wildfire, merlot, waste gid://art19-episode-locator/V0/GE2RvdvPOwyKXHfn8PTUUL3pBj_wAAZXG-TtyocTj5w 41 – Do Farmers Still Love Trump? Fri, 06 Oct 2017 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FGE2RvdvPOwyKXHfn8PTUUL3pBj_wAAZXG-TtyocTj5w&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Farmers voted overwhelmingly for Donald Trump in the last presidential election. But over the course of the past year, the conversation has shifted, says journalist Ted Genoways, author of the new book, This Blessed Earth. "Farmers are starting to realize the real threats this could pose to their livelihood." Ted also talks about what he learned following around one family from harvest to harvest for his book. And Kiera discovers what it’s like to consume nothing but pumpkin spice products for a whole week.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 41 – Do Farmers Still Love Trump? Farmers voted overwhelmingly for Donald Trump in the last presidential election. But over the course of the past year, the conversation has shifted, says journalist Ted Genoways, author of the new book, This Blessed Earth. "Farmers are starting to realiz true full 29:55 bite@motherjones.com (Mother Jones) Mother Jones Farmers voted overwhelmingly for Donald Trump in the last presidential election. But over the course of the past year, the conversation has shifted, says journalist Ted Genoways, author of the new book, This Blessed Earth. "Farmers are starting to realize the real threats this could pose to their livelihood." Ted also talks about what he learned following around one family from harvest to harvest for his book. And Kiera discovers what it’s like to consume nothing but pumpkin spice products for a whole week.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> rural, farmers, autumn, harvest, soybeans, donald trump, pumpkin spice gid://art19-episode-locator/V0/sNCL7taE5C6RcbC30WElGmz-81AS59SltdU1V_d7xOk 40 – She Packs Your Brussels Sprouts and Lives in Fear Fri, 22 Sep 2017 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FsNCL7taE5C6RcbC30WElGmz-81AS59SltdU1V_d7xOk&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Elena thought she had finally found freedom. She graduated high school and got a steady job in a vegetable factory. Then, in a matter of minutes, everything turned upside down. Mother Jones’ Becca Andrews brings us this story out of Tennessee. Then Top Chef Masters champ Traci Des Jardins tells us what she would have done with her knife skills if she hadn’t become a chef, and talks about the number one challenge facing new restaurants today.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 40 – She Packs Your Brussels Sprouts and Lives in Fear Elena thought she had finally found freedom. She graduated high school and got a steady job in a vegetable factory. Then, in a matter of minutes, everything turned upside down. Mother Jones’ Becca Andrews brings us this story out of Tennessee. Then Top C full 17:24 bite@motherjones.com (Mother Jones) Mother Jones Elena thought she had finally found freedom. She graduated high school and got a steady job in a vegetable factory. Then, in a matter of minutes, everything turned upside down. Mother Jones’ Becca Andrews brings us this story out of Tennessee. Then Top Chef Masters champ Traci Des Jardins tells us what she would have done with her knife skills if she hadn’t become a chef, and talks about the number one challenge facing new restaurants today.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> novegetables, immigration, ketchup, restaurants gid://art19-episode-locator/V0/zLXBb22pyBI3GFC1OA1EvOFeQ4Bamy6tlxtgoK7G0Vc 39 – Songs That Make Food Taste Better Fri, 08 Sep 2017 04:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FzLXBb22pyBI3GFC1OA1EvOFeQ4Bamy6tlxtgoK7G0Vc&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Whiskey ballads, tamale ditties, odes to cornbread: So many beloved musicians make food their central subject at some point. OC Weekly Editor Gustavo Arellano tells us about the evolution of corridos and rancheras, Mexican songs that are often dedicated to favorite foods or life in the fields. “Kind of like gangster rap,” Arellano explains, “corridos would tell you the stories of repressed communities". Then Jenny Luna tries whiskey that has been aged to the tune of Michael Jackson and Daft Punk. Plus: You sing us your favorite food song. And be sure to check out Bite Podcast’s Edible Playlist on Spotify: https://open.spotify.com/user/bitepodcast/playlist/0FL2y3sIvGD3FKFYqliPaB

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 39 – Songs That Make Food Taste Better Whiskey ballads, tamale ditties, odes to cornbread: So many beloved musicians make food their central subject at some point. OC Weekly Editor Gustavo Arellano tells us about the evolution of corridos and rancheras, Mexican songs that are often dedicated true full 23:45 bite@motherjones.com (Mother Jones) Mother Jones https://open.spotify.com/user/bitepodcast/playlist/0FL2y3sIvGD3FKFYqliPaB]]> Whiskey ballads, tamale ditties, odes to cornbread: So many beloved musicians make food their central subject at some point. OC Weekly Editor Gustavo Arellano tells us about the evolution of corridos and rancheras, Mexican songs that are often dedicated to favorite foods or life in the fields. “Kind of like gangster rap,” Arellano explains, “corridos would tell you the stories of repressed communities". Then Jenny Luna tries whiskey that has been aged to the tune of Michael Jackson and Daft Punk. Plus: You sing us your favorite food song. And be sure to check out Bite Podcast’s Edible Playlist on Spotify: https://open.spotify.com/user/bitepodcast/playlist/0FL2y3sIvGD3FKFYqliPaB

Learn about your ad choices: dovetail.prx.org/ad-choices]]> agriculture, whiskey, immigration, mexican food, music, tamales gid://art19-episode-locator/V0/3CGfRHUfaUWoUKrvxWIjxr41XQN5rLUSo1H7LALHXt8 38 – W. Kamau Bell and the Case of the Racist Skittles Fri, 25 Aug 2017 04:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F3CGfRHUfaUWoUKrvxWIjxr41XQN5rLUSo1H7LALHXt8&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Comedian W. Kamau Bell showed up at a Ku Klux Klan rally in Kentucky in 2014 fully expecting to face steely stares and racist comments. But when one of the masked Klansmen did approach Bell, it was to hand him iced tea and Skittles, the snacks Trayvon Martin purchased the night he was killed by George Zimmerman in 2012. On today’s episode, Bell tells us how he reacted to the overtly racist gesture—and about how certain foods can become cultural symbols. He also reveals the key to the most savory gumbo, and who would land an invite to his fantasy dinner party in this trying time in American history. Then: What happens to kids who can’t afford to pay for lunch at school? New Mexico Senator Michael Padilla talks about his crusade to end “school lunch shaming.”

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 38 – W. Kamau Bell and the Case of the Racist Skittles Comedian W. Kamau Bell showed up at a Ku Klux Klan rally in Kentucky in 2014 fully expecting to face steely stares and racist comments. But when one of the masked Klansmen did approach Bell, it was to hand him iced tea and Skittles, the snacks Trayvon Ma full 25:58 bite@motherjones.com (Mother Jones) Mother Jones Comedian W. Kamau Bell showed up at a Ku Klux Klan rally in Kentucky in 2014 fully expecting to face steely stares and racist comments. But when one of the masked Klansmen did approach Bell, it was to hand him iced tea and Skittles, the snacks Trayvon Martin purchased the night he was killed by George Zimmerman in 2012. On today’s episode, Bell tells us how he reacted to the overtly racist gesture—and about how certain foods can become cultural symbols. He also reveals the key to the most savory gumbo, and who would land an invite to his fantasy dinner party in this trying time in American history. Then: What happens to kids who can’t afford to pay for lunch at school? New Mexico Senator Michael Padilla talks about his crusade to end “school lunch shaming.”

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nomichael padilla, school lunch shaming, white nationalists, w kamau bell gid://art19-episode-locator/V0/WI918vuK9Xwxg_wWv6XRgdwIgiKmXXlD6s82BvAy3p4 37 – The Agony and Ecstasy of Eating 330 Hamburgers Fri, 11 Aug 2017 04:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FWI918vuK9Xwxg_wWv6XRgdwIgiKmXXlD6s82BvAy3p4&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Journalist Kevin Alexander discovered a lot about a city through its burgers. Last year, he ate hundreds of hamburgers across the United States in a quest to find the best one. On this episode, you'll go out to lunch with Kevin and Maddie as they taste the one burger that Kevin hasn't tried yet. Then, we talk to Paul Greenberg, a lifelong fisherman and bestselling author of the books "Four Fish" and "American Catch." Paul also tried an extreme diet for a year: Instead of land meats, he ate fish for breakfast, lunch, and dinner. Spoiler alert: His friends are still speaking to him.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 37 – The Agony and Ecstasy of Eating 330 Hamburgers Journalist Kevin Alexander discovered a lot about a city through its burgers. Last year, he ate hundreds of hamburgers across the United States in a quest to find the best one. On this episode, you'll go out to lunch with Kevin and Maddie as they taste t full 29:38 bite@motherjones.com (Mother Jones) Mother Jones Journalist Kevin Alexander discovered a lot about a city through its burgers. Last year, he ate hundreds of hamburgers across the United States in a quest to find the best one. On this episode, you'll go out to lunch with Kevin and Maddie as they taste the one burger that Kevin hasn't tried yet. Then, we talk to Paul Greenberg, a lifelong fisherman and bestselling author of the books "Four Fish" and "American Catch." Paul also tried an extreme diet for a year: Instead of land meats, he ate fish for breakfast, lunch, and dinner. Spoiler alert: His friends are still speaking to him.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nohamburgers, impossible burger, paul greenberg, kevin alexander, fish, seafood gid://art19-episode-locator/V0/nK96hS5Dq6W-z77e8P7KnqYSPuxBWE-tJkyjsORx0jY 36 – Farmers Are Living Dangerously Fri, 28 Jul 2017 04:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FnK96hS5Dq6W-z77e8P7KnqYSPuxBWE-tJkyjsORx0jY&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast What’s going to happen if I get hurt or sick? That’s what many people are asking themselves as the Trump administration attempts to dismantle the Affordable Care Act. But a group you don't often hear from on this issue is farmers—and they are very worried about how they’ll be able to afford to take care of themselves. That’s bad news for the future of the nation’s farms—and eaters. On today’s episode, Politico food and agriculture reporter Helena Bottemiller Evich explains why. Then, Splendid Table podcast host Francis Lam gives Tom a brilliant idea for what to do with summer tomato surplus.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 36 – Farmers Are Living Dangerously What’s going to happen if I get hurt or sick? That’s what many people are asking themselves as the Trump administration attempts to dismantle the Affordable Care Act. But a group you don't often hear from on this issue is farmers—and they are very worrie full 20:30 bite@motherjones.com (Mother Jones) Mother Jones What’s going to happen if I get hurt or sick? That’s what many people are asking themselves as the Trump administration attempts to dismantle the Affordable Care Act. But a group you don't often hear from on this issue is farmers—and they are very worried about how they’ll be able to afford to take care of themselves. That’s bad news for the future of the nation’s farms—and eaters. On today’s episode, Politico food and agriculture reporter Helena Bottemiller Evich explains why. Then, Splendid Table podcast host Francis Lam gives Tom a brilliant idea for what to do with summer tomato surplus.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noaca, affordable care act, obamacare, francis lam, healthcare, farmers, trumpcare gid://art19-episode-locator/V0/f30JK5h44Qf92MCnDAeTBHN4j7FNb_2DxrVo-LskmwQ 35 – We Watch “Game of Thrones” for the Food Porn Fri, 14 Jul 2017 04:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Ff30JK5h44Qf92MCnDAeTBHN4j7FNb_2DxrVo-LskmwQ&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast What do you serve wedding guests you’re about to murder? What’s a modern substitute for dog sausage? Chelsea Monroe-Cassel, co-author of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook, has the answers. Plus, she’ll give you tips on what to cook for your season 7 dinner party. We also hear from an antique-cookbook collector about ancient Rome’s stinkiest recipe. Then Kiera interviews Michael Ruhlman, author of Grocery: The Buying and Selling of Food in America, about what Amazon’s purchase of Whole Foods means for the future of shopping.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 35 – We Watch “Game of Thrones” for the Food Porn What do you serve wedding guests you’re about to murder? What’s a modern substitute for dog sausage? Chelsea Monroe-Cassel, co-author of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook, has the answers. Plus, she’ll give you tips full 29:09 bite@motherjones.com (Mother Jones) Mother Jones What do you serve wedding guests you’re about to murder? What’s a modern substitute for dog sausage? Chelsea Monroe-Cassel, co-author of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook, has the answers. Plus, she’ll give you tips on what to cook for your season 7 dinner party. We also hear from an antique-cookbook collector about ancient Rome’s stinkiest recipe. Then Kiera interviews Michael Ruhlman, author of Grocery: The Buying and Selling of Food in America, about what Amazon’s purchase of Whole Foods means for the future of shopping.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nogrocery, whole foods, soup, istanbul, game of thrones, sausage, lamb, amazon gid://art19-episode-locator/V0/Q9x-65-vCQBDOZuGAyVd8GK3OmU9EFlTp4ZKt4gzMGU 34 – You Are What You Eat, Donald Trump Fri, 30 Jun 2017 04:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FQ9x-65-vCQBDOZuGAyVd8GK3OmU9EFlTp4ZKt4gzMGU&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast As President Donald Trump adapts to his new life as the most powerful leader in the country, his food choices have remained curiously stodgy. Steaks doused in ketchup, chocolate soufflé, wedges of iceberg lettuce served with creamy dressing: "He basically has the eating habits of someone who was spending lots of time and money in fine dining establishments in the early '80s and late '70s," says Slate political correspondent Jamelle Bouie, our first guest on this week’s episode. Bouie also reveals how he got into cooking as a broke college student, and has some tips on stretching out your food budget. Then Kiera talks to Civil Eats founder and editor-in-chief Naomi Starkman about how to stay optimistic in these “anxiety-producing” times. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 34 – You Are What You Eat, Donald Trump As President Donald Trump adapts to his new life as the most powerful leader in the country, his food choices have remained curiously stodgy. Steaks doused in ketchup, chocolate soufflé, wedges of iceberg lettuce served with creamy dressing: "He bas full 26:46 bite@motherjones.com (Mother Jones) Mother Jones As President Donald Trump adapts to his new life as the most powerful leader in the country, his food choices have remained curiously stodgy. Steaks doused in ketchup, chocolate soufflé, wedges of iceberg lettuce served with creamy dressing: "He basically has the eating habits of someone who was spending lots of time and money in fine dining establishments in the early '80s and late '70s," says Slate political correspondent Jamelle Bouie, our first guest on this week’s episode. Bouie also reveals how he got into cooking as a broke college student, and has some tips on stretching out your food budget. Then Kiera talks to Civil Eats founder and editor-in-chief Naomi Starkman about how to stay optimistic in these “anxiety-producing” times. 

Learn about your ad choices: dovetail.prx.org/ad-choices]]> notrump, steak, media, politics, dal gid://art19-episode-locator/V0/ucH2F5OvZNI89YnDIbVTPZVMYA51b7o7h8eCUaEnqiI 33 – Inside Silicon Valley's Race to the Best Fake Meat Fri, 16 Jun 2017 04:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FucH2F5OvZNI89YnDIbVTPZVMYA51b7o7h8eCUaEnqiI&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Scientists and entrepreneurs have taken vegetables to a whole new level by devising futuristic proteins that may finally be tasty enough to convince carnivores. Jenny takes you on a tour of a few of these start-ups and their plans to scale up, and then heads inside a special college class aimed at making fake meat better. Then Kiera interviews Dr. Andrew Freeman, a cardiologist who has started recommending a plant-based diet to his patients.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 33 – Inside Silicon Valley's Race to the Best Fake Meat Scientists and entrepreneurs have taken vegetables to a whole new level by devising futuristic proteins that may finally be tasty enough to convince carnivores. Jenny takes you on a tour of a few of these start-ups and their plans to scale up, and then h full 20:13 bite@motherjones.com (Mother Jones) Mother Jones Scientists and entrepreneurs have taken vegetables to a whole new level by devising futuristic proteins that may finally be tasty enough to convince carnivores. Jenny takes you on a tour of a few of these start-ups and their plans to scale up, and then heads inside a special college class aimed at making fake meat better. Then Kiera interviews Dr. Andrew Freeman, a cardiologist who has started recommending a plant-based diet to his patients.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nomedicine, vegetables, burger, vegan, tech gid://art19-episode-locator/V0/5di7WV0dGTK_1Atp2fGh3OQtiaK0PyXY1y4WmXmPak4 32 – As a Fat Person, "I Felt Like I Always Had to Apologize for Myself" Fri, 02 Jun 2017 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F5di7WV0dGTK_1Atp2fGh3OQtiaK0PyXY1y4WmXmPak4&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Has anyone ever teased you about your size? On today’s episode, we talk all about fat shaming—and we hear from two amazing writers who try not to internalize all the messages about the importance of being skinny. First up, writer Lindy West, author of the book Shrill and many pieces about body image, including one for The Stranger called “Hello, I Am Fat.” Then Maddie interviews Samantha Irby, who writes the blog Bitches Gotta Eat, and has a hilarious new collection of essays called We Are Never Meeting in Real Life.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 32 – As a Fat Person, "I Felt Like I Always Had to Apologize for Myself" Has anyone ever teased you about your size? On today’s episode, we talk all about fat shaming—and we hear from two amazing writers who try not to internalize all the messages about the importance of being skinny. First up, writer Lindy West, author of th true full 28:12 bite@motherjones.com (Mother Jones) Mother Jones Has anyone ever teased you about your size? On today’s episode, we talk all about fat shaming—and we hear from two amazing writers who try not to internalize all the messages about the importance of being skinny. First up, writer Lindy West, author of the book Shrill and many pieces about body image, including one for The Stranger called “Hello, I Am Fat.” Then Maddie interviews Samantha Irby, who writes the blog Bitches Gotta Eat, and has a hilarious new collection of essays called We Are Never Meeting in Real Life.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> weight, dieting, fat shaming, lindy west, samantha irby gid://art19-episode-locator/V0/O1922iOrUOjiJev_QJM7XhGH-GmtH9eunjGm_AIxiTg 31 – Everything You Love About Food Means Nothing to This Guy Fri, 19 May 2017 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FO1922iOrUOjiJev_QJM7XhGH-GmtH9eunjGm_AIxiTg&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast In this age of food porn, gourmet Instagram feeds, and restaurant pilgrimages, what’s it like if you’re just not that into food? On this week’s episode of Bite, Tom talks to Vox cofounder Dylan Matthews, the soylent-loving, cooking-averse political journalist who “eats to survive” and not for pleasure. Dylan also has a few hot food tips for non-foodies. Plus, the Bite crew reviews a fork made of French fries and a few other dumb new food inventions.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 31 – Everything You Love About Food Means Nothing to This Guy In this age of food porn, gourmet Instagram feeds, and restaurant pilgrimages, what’s it like if you’re just not that into food? On this week’s episode of Bite, Tom talks to Vox cofounder Dylan Matthews, the soylent-loving, cooking-averse political journ full 19:49 bite@motherjones.com (Mother Jones) Mother Jones In this age of food porn, gourmet Instagram feeds, and restaurant pilgrimages, what’s it like if you’re just not that into food? On this week’s episode of Bite, Tom talks to Vox cofounder Dylan Matthews, the soylent-loving, cooking-averse political journalist who “eats to survive” and not for pleasure. Dylan also has a few hot food tips for non-foodies. Plus, the Bite crew reviews a fork made of French fries and a few other dumb new food inventions.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> novox, dylan matthews, foodie, soylent gid://art19-episode-locator/V0/VejOIN8aLs8oWyB-6FHeDjeHL1MgCHDWv8yQ3E1zUzQ 30 – Sex, Drugs, and Oysters: What It's Really Like to Work at a Fancy Restaurant Fri, 05 May 2017 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FVejOIN8aLs8oWyB-6FHeDjeHL1MgCHDWv8yQ3E1zUzQ&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast In Stephanie Danler’s novel Sweetbitter, it takes Tess, a 22-year-old waitress new to Manhattan, about three months to master the art of balancing three plates on one arm. In the same amount of time, Tess adapts to a life of champagne and cocaine-addled adventures. In this episode, Stephanie dishes about how her own experiences—working as a back-waiter, bartender, and restaurant manager in New York City—informed the novel. Plus: What’s your favorite comfort food in the age of Trump?

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 30 – Sex, Drugs, and Oysters: What It's Really Like to Work at a Fancy Restaurant In Stephanie Danler’s novel Sweetbitter, it takes Tess, a 22-year-old waitress new to Manhattan, about three months to master the art of balancing three plates on one arm. In the same amount of time, Tess adapts to a life of champagne and cocaine-addled full 23:53 bite@motherjones.com (Mother Jones) Mother Jones In Stephanie Danler’s novel Sweetbitter, it takes Tess, a 22-year-old waitress new to Manhattan, about three months to master the art of balancing three plates on one arm. In the same amount of time, Tess adapts to a life of champagne and cocaine-addled adventures. In this episode, Stephanie dishes about how her own experiences—working as a back-waiter, bartender, and restaurant manager in New York City—informed the novel. Plus: What’s your favorite comfort food in the age of Trump?

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nosweetbitter, fiction, stephanie danler, new york city, restaurants, food writing gid://art19-episode-locator/V0/QRI__X2JausuwgcrcG8Ng7rrm4T0kq4vRSebpP03dMM 29 – This Simple Advice Completely Changed the Way I Eat Fri, 21 Apr 2017 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FQRI__X2JausuwgcrcG8Ng7rrm4T0kq4vRSebpP03dMM&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Writer and chef Samin Nosrat distills cooking into four basic elements: salt, fat, acid, heat. In this episode, she reveals secrets about using one of them to transform what you cook—and her advice changed how Maddie was tasting food for the days following. Maddie and Samin conduct a taste test, and Samin reveals how she clinched her first cooking job at Chez Panisse, and dishes on what it took to win over Alice Water. Plus, Tom reveals some of his own home cooking tricks.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 29 – This Simple Advice Completely Changed the Way I Eat Writer and chef Samin Nosrat distills cooking into four basic elements: salt, fat, acid, heat. In this episode, she reveals secrets about using one of them to transform what you cook—and her advice changed how Maddie was tasting food for the days followi full 25:11 bite@motherjones.com (Mother Jones) Mother Jones Writer and chef Samin Nosrat distills cooking into four basic elements: salt, fat, acid, heat. In this episode, she reveals secrets about using one of them to transform what you cook—and her advice changed how Maddie was tasting food for the days following. Maddie and Samin conduct a taste test, and Samin reveals how she clinched her first cooking job at Chez Panisse, and dishes on what it took to win over Alice Water. Plus, Tom reveals some of his own home cooking tricks.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nochefs, acid, soup, cooking, carrots gid://art19-episode-locator/V0/wj9PPiZA8Bw9R_Ti3D7gXKFzAl41IPCJN7ZHReZEF1k 28 – What a Cool New Podcast About Shipping Can Teach You About Coffee Fri, 07 Apr 2017 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Fwj9PPiZA8Bw9R_Ti3D7gXKFzAl41IPCJN7ZHReZEF1k&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast That cuppa joe you just sipped? Its long journey to your cup was made possible by shipping containers—those rectangular metal boxes that carry everything from TVs to clothes to frozen shrimp. And there’s a whole host of characters whose lives revolve around this precious cargo: gruff captains, hearty cooks, perceptive coffee tasters, and competitive tugboat pilots. This is the world journalist Alexis Madrigal illuminates in his new podcast Containers. Alexis tells us how the fancy coffee revolution is shaking up the shipping industry, and reveals his favorite sailor snack. Bite celebrates its first birthday, and Kiera gets up-close-and-personal with a kitchen contraption that’s sweeping the nation: the InstantPot.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 28 – What a Cool New Podcast About Shipping Can Teach You About Coffee That cuppa joe you just sipped? Its long journey to your cup was made possible by shipping containers—those rectangular metal boxes that carry everything from TVs to clothes to frozen shrimp. And there’s a whole host of characters whose lives revolve aro full 31:03 bite@motherjones.com (Mother Jones) Mother Jones That cuppa joe you just sipped? Its long journey to your cup was made possible by shipping containers—those rectangular metal boxes that carry everything from TVs to clothes to frozen shrimp. And there’s a whole host of characters whose lives revolve around this precious cargo: gruff captains, hearty cooks, perceptive coffee tasters, and competitive tugboat pilots. This is the world journalist Alexis Madrigal illuminates in his new podcast Containers. Alexis tells us how the fancy coffee revolution is shaking up the shipping industry, and reveals his favorite sailor snack. Bite celebrates its first birthday, and Kiera gets up-close-and-personal with a kitchen contraption that’s sweeping the nation: the InstantPot.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noindian, utensils, gourmet, coffee, containers, cooking, kitchen, shipping gid://art19-episode-locator/V0/tPyy4fgyyoe8f6yTvdu29oI8t7phyVO1y3swU-VjTNw 27 – The Bizarre, True-Crime Story of New England’s Seafood King Fri, 24 Mar 2017 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FtPyy4fgyyoe8f6yTvdu29oI8t7phyVO1y3swU-VjTNw&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast If you’ve ever eaten cod from New England, chances are you’ve helped build the empire of Carlos Rafael, the crime boss whose fishy business has earned him the nickname “The Codfather.” In this episode, Kiera interviews journalist Ben Goldfarb about his recent Mother Jones feature on the rise and fall of this larger-than-life character. Featured: FBI agents posing as the Russian mob, Rafael’s Machiavellian backstory, and the moody atmosphere of the Massachusetts fishing town of New Bedford. Plus, Tom talks to Ronni Lundy, the author of a groundbreaking cookbook on the cuisine of Appalachia.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 27 – The Bizarre, True-Crime Story of New England’s Seafood King If you’ve ever eaten cod from New England, chances are you’ve helped build the empire of Carlos Rafael, the crime boss whose fishy business has earned him the nickname “The Codfather.” In this episode, Kiera interviews journalist Ben Goldfarb about his r true full 28:34 bite@motherjones.com (Mother Jones) Mother Jones If you’ve ever eaten cod from New England, chances are you’ve helped build the empire of Carlos Rafael, the crime boss whose fishy business has earned him the nickname “The Codfather.” In this episode, Kiera interviews journalist Ben Goldfarb about his recent Mother Jones feature on the rise and fall of this larger-than-life character. Featured: FBI agents posing as the Russian mob, Rafael’s Machiavellian backstory, and the moody atmosphere of the Massachusetts fishing town of New Bedford. Plus, Tom talks to Ronni Lundy, the author of a groundbreaking cookbook on the cuisine of Appalachia.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> codfather, new england, carlos rafael, appalachia, true crime, seafood, ronni lundy gid://art19-episode-locator/V0/3OAFNaElOVNsMISswM-Mk6ZnC2q_eOFzzdLJ89MPQIM 26 - The Science of Why People Don’t Believe in Food Science Fri, 10 Mar 2017 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F3OAFNaElOVNsMISswM-Mk6ZnC2q_eOFzzdLJ89MPQIM&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast When Atlantic journalist and physician James Hamblin investigated the world of gluten-free products, he found a $23 billion industry of "detox courses," custom blood tests, and specially formulated foods—but no medical evidence that avoiding gluten is good for people who don't have celiac disease. Kiera interviews Hamblin, author of the new book If Our Bodies Could Talk: A Guide to Operating and Maintaining a Human Body, about the gluten-free boondoggle, how multivitamins can make people less healthy, and more reasons why people are so susceptible to health quackery. Then we reveal a recipe for a delicious snack created by a pro-athlete-turned-pastry-chef—the “She Persisted Bar”—to give you fuel when you’re protesting.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 26 - The Science of Why People Don’t Believe in Food Science When Atlantic journalist and physician James Hamblin investigated the world of gluten-free products, he found a $23 billion industry of "detox courses," custom blood tests, and specially formulated foods—but no medical evidence that avoiding gluten is go full 24:03 bite@motherjones.com (Mother Jones) Mother Jones When Atlantic journalist and physician James Hamblin investigated the world of gluten-free products, he found a $23 billion industry of "detox courses," custom blood tests, and specially formulated foods—but no medical evidence that avoiding gluten is good for people who don't have celiac disease. Kiera interviews Hamblin, author of the new book If Our Bodies Could Talk: A Guide to Operating and Maintaining a Human Body, about the gluten-free boondoggle, how multivitamins can make people less healthy, and more reasons why people are so susceptible to health quackery. Then we reveal a recipe for a delicious snack created by a pro-athlete-turned-pastry-chef—the “She Persisted Bar”—to give you fuel when you’re protesting.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noenergy, coconut, diets, gluten-free, seeds, protests, recipe, gluten, athletes, vitamins gid://art19-episode-locator/V0/hUIEFicrnej734U80o0TLN-hdG8FDhHWoPnQYwHOdec 25 – Is Your Favorite Restaurant Standing Up for Immigrants? Fri, 24 Feb 2017 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FhUIEFicrnej734U80o0TLN-hdG8FDhHWoPnQYwHOdec&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Tom and Maddie pay visits to owners of “sanctuary restaurants”—eateries that are standing up for their workers’ rights as the Trump administrations vows to crack down on illegal immigrants. Penny Baldado—who owns a café in Oakland, California, famous for its adobo sandwiches—is an immigrant herself; she’s originally from the Philippines. When she was undocumented, “I moved in the world with a lot of fear,” she tells Maddie. She now relishes the opportunity to offer both employees and customers a space where they don’t have to be afraid. Meanwhile, Tom catches up with the owner of another sanctuary restaurant, the Black Star Co-op in Austin, Texas. Plus: We talk to a friend of the podcast who, on a quest for the best grilled goat in Kenya, found out that climate change is bad news for this local delicacy.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 25 – Is Your Favorite Restaurant Standing Up for Immigrants? Tom and Maddie pay visits to owners of “sanctuary restaurants”—eateries that are standing up for their workers’ rights as the Trump administrations vows to crack down on illegal immigrants. Penny Baldado—who owns a café in Oakland, California, famous for full 25:47 bite@motherjones.com (Mother Jones) Mother Jones Tom and Maddie pay visits to owners of “sanctuary restaurants”—eateries that are standing up for their workers’ rights as the Trump administrations vows to crack down on illegal immigrants. Penny Baldado—who owns a café in Oakland, California, famous for its adobo sandwiches—is an immigrant herself; she’s originally from the Philippines. When she was undocumented, “I moved in the world with a lot of fear,” she tells Maddie. She now relishes the opportunity to offer both employees and customers a space where they don’t have to be afraid. Meanwhile, Tom catches up with the owner of another sanctuary restaurant, the Black Star Co-op in Austin, Texas. Plus: We talk to a friend of the podcast who, on a quest for the best grilled goat in Kenya, found out that climate change is bad news for this local delicacy.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noundocumented, sanctuary, goat, immigrants, kenya, restaurants gid://art19-episode-locator/V0/HIWVa40RR-cm0leLlQZ7R1uT47Uh4o6kypaRgC4ps6o 24 - Somali Refugees Make Better Pancakes Fri, 10 Feb 2017 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FHIWVa40RR-cm0leLlQZ7R1uT47Uh4o6kypaRgC4ps6o&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Maddie pays a visit to a mother-daughter team of Somali chefs in Oakland, California. Before arriving in the United States, Halimo and Fatuma lived in the largest refugee camp in the world, in Kenya. There, they used UN rations to concoct Somali delicacies, including the paper-thin pancakes that they teach Maddie to make. Then, Tom talks with science writer Ed Yong about the trillions of bugs living inside our bodies, and why there’s no such thing as “good” and “bad” bacteria.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 24 - Somali Refugees Make Better Pancakes Maddie pays a visit to a mother-daughter team of Somali chefs in Oakland, California. Before arriving in the United States, Halimo and Fatuma lived in the largest refugee camp in the world, in Kenya. There, they used UN rations to concoct Somali delicaci full 21:50 bite@motherjones.com (Mother Jones) Mother Jones Maddie pays a visit to a mother-daughter team of Somali chefs in Oakland, California. Before arriving in the United States, Halimo and Fatuma lived in the largest refugee camp in the world, in Kenya. There, they used UN rations to concoct Somali delicacies, including the paper-thin pancakes that they teach Maddie to make. Then, Tom talks with science writer Ed Yong about the trillions of bugs living inside our bodies, and why there’s no such thing as “good” and “bad” bacteria.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noed yong, somalia, microbiome, cooking, refugees gid://art19-episode-locator/V0/-ezvutvLwtQQEArreCr1f9cOoqBeG24troi42ojBFSE 23 - Save the Chocolate Fri, 27 Jan 2017 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F-ezvutvLwtQQEArreCr1f9cOoqBeG24troi42ojBFSE&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast "Chocolate—ah, glorious chocolate,” says today’s guest Simran Sethi at the start of our interview. In her new book Bread, Wine, Chocolate: The Slow Loss of Foods We Love, Simran regards this beloved treat with a mix of reverence and concern. Chocolate is threatened, but there are ways to ensure its survival, Simran explains. Maddie examines another part of your dinner that’s under threat in the Bay Area, and Tom divulges how beer made advanced civilizations possible.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 23 - Save the Chocolate "Chocolate—ah, glorious chocolate,” says today’s guest Simran Sethi at the start of our interview. In her new book Bread, Wine, Chocolate: The Slow Loss of Foods We Love, Simran regards this beloved treat with a mix of reverence and concern. Chocolate is full 26:42 bite@motherjones.com (Mother Jones) Mother Jones "Chocolate—ah, glorious chocolate,” says today’s guest Simran Sethi at the start of our interview. In her new book Bread, Wine, Chocolate: The Slow Loss of Foods We Love, Simran regards this beloved treat with a mix of reverence and concern. Chocolate is threatened, but there are ways to ensure its survival, Simran explains. Maddie examines another part of your dinner that’s under threat in the Bay Area, and Tom divulges how beer made advanced civilizations possible.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nocooks, wine, chocolate, san francisco, bread, beer, restaurants gid://art19-episode-locator/V0/PlZefmf_-K6Mzq7unNTHCC4xhQF25-7816xQWwgLFkw 22 - You Don’t Get Fat For the Reasons You Think Fri, 13 Jan 2017 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FPlZefmf_-K6Mzq7unNTHCC4xhQF25-7816xQWwgLFkw&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Avoid potato chips. Watch less TV. Run more. Get surgery. You’ve heard dozens of reasons about why people get fat, and what they should do about it. But today’s guests have some theories about obesity that might not sound so familiar. Biochemist and author Sylvia Tara always had trouble staving off pounds—and then she learned about some truly surprising causes of weight gain. Journalist Gary Taubes thinks obesity can mostly be blamed on one single ingredient. And he thinks that another very popular theory about what leads to obesity is screwing over research into the condition.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 22 - You Don’t Get Fat For the Reasons You Think Avoid potato chips. Watch less TV. Run more. Get surgery. You’ve heard dozens of reasons about why people get fat, and what they should do about it. But today’s guests have some theories about obesity that might not sound so familiar. Biochemist and auth full 23:39 bite@motherjones.com (Mother Jones) Mother Jones Avoid potato chips. Watch less TV. Run more. Get surgery. You’ve heard dozens of reasons about why people get fat, and what they should do about it. But today’s guests have some theories about obesity that might not sound so familiar. Biochemist and author Sylvia Tara always had trouble staving off pounds—and then she learned about some truly surprising causes of weight gain. Journalist Gary Taubes thinks obesity can mostly be blamed on one single ingredient. And he thinks that another very popular theory about what leads to obesity is screwing over research into the condition.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noweight, obesity, fat, diet, sugar gid://art19-episode-locator/V0/THseCaOfp1xwbWtoHTsYH2p_FMhj_bDYsi7duM05SGU 21 – The Secret Lives of Chefs Fri, 16 Dec 2016 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FTHseCaOfp1xwbWtoHTsYH2p_FMhj_bDYsi7duM05SGU&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Why do so many chefs get tattoos? That’s just one question we asked this week’s guests, journalist Isaac Fitzgerald and illustrator Wendy MacNaughton, the duo behind the new book Knives and Ink: Chefs and the Stories Behind Their Tattoos. Also on this week’s episode, we talk with food writer Kat Kinsman about the epidemic rates of anxiety and depression among chefs—and why mental health is still a taboo subject in kitchens.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 21 – The Secret Lives of Chefs Why do so many chefs get tattoos? That’s just one question we asked this week’s guests, journalist Isaac Fitzgerald and illustrator Wendy MacNaughton, the duo behind the new book Knives and Ink: Chefs and the Stories Behind Their Tattoos. Also on this we full 28:35 bite@motherjones.com (Mother Jones) Mother Jones Why do so many chefs get tattoos? That’s just one question we asked this week’s guests, journalist Isaac Fitzgerald and illustrator Wendy MacNaughton, the duo behind the new book Knives and Ink: Chefs and the Stories Behind Their Tattoos. Also on this week’s episode, we talk with food writer Kat Kinsman about the epidemic rates of anxiety and depression among chefs—and why mental health is still a taboo subject in kitchens.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nochefs, mental health, isaac fitzgerald, tattoos, kat kinsman, anxiety, wendy macnaughton, knives and ink, depression gid://art19-episode-locator/V0/5Qu6Mk2ifrROYYaszEWwnSjVMEFw7nIEjO7WgnHBrI4 20 - 5 Cookbooks That Wowed Us in 2016 Fri, 02 Dec 2016 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F5Qu6Mk2ifrROYYaszEWwnSjVMEFw7nIEjO7WgnHBrI4&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast By all accounts, 2016 was a bleak year—except when it came to cookbooks. This year bore such a bumper crop of cookbooks that Bite host Tom Philpott had trouble choosing his favorites. After careful consideration, he’s come up with five that make perfect gifts for the home chefs in your life—including one that features a cuisine that you’re unlikely to find even in restaurants. Then, keeping on the book theme, Tom talks about the best books about food politics with author and food activist Anna Lappé.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 20 - 5 Cookbooks That Wowed Us in 2016 By all accounts, 2016 was a bleak year—except when it came to cookbooks. This year bore such a bumper crop of cookbooks that Bite host Tom Philpott had trouble choosing his favorites. After careful consideration, he’s come up with five that make perfect full 28:58 bite@motherjones.com (Mother Jones) Mother Jones By all accounts, 2016 was a bleak year—except when it came to cookbooks. This year bore such a bumper crop of cookbooks that Bite host Tom Philpott had trouble choosing his favorites. After careful consideration, he’s come up with five that make perfect gifts for the home chefs in your life—including one that features a cuisine that you’re unlikely to find even in restaurants. Then, keeping on the book theme, Tom talks about the best books about food politics with author and food activist Anna Lappé.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nocookbooks, anna lapp, persian food, persia gid://art19-episode-locator/V0/xz4BBSFCa70iYP7cEjgUD8Ns1ZP_9ZP_sTI9oposlJM 19 - Top Chef's Tom Colicchio Talks Trump Fri, 18 Nov 2016 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Fxz4BBSFCa70iYP7cEjgUD8Ns1ZP_9ZP_sTI9oposlJM&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast A question that some people might be asking right now: How can you think about food at a time like this? But actually, food has everything to do with the election of Donald Trump: On this episode, Tom Philpott talks to Tom Colicchio of TV’s Top Chef, about how the mighty food industry is poised to stage a major resistance against some of Trump’s policies. One giant group of people who are wondering what’s in store for them over these next few years is restaurant workers, many of whom are undocumented. We hear from one of them, a waiter in New York City with a complicated immigration status. Also: Jenny talks to the formerly homeless manager of a kitchen at a single room occupancy building about why he voted for Trump.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 19 - Top Chef's Tom Colicchio Talks Trump A question that some people might be asking right now: How can you think about food at a time like this? But actually, food has everything to do with the election of Donald Trump: On this episode, Tom Philpott talks to Tom Colicchio of TV’s Top Chef, abo full 27:04 bite@motherjones.com (Mother Jones) Mother Jones A question that some people might be asking right now: How can you think about food at a time like this? But actually, food has everything to do with the election of Donald Trump: On this episode, Tom Philpott talks to Tom Colicchio of TV’s Top Chef, about how the mighty food industry is poised to stage a major resistance against some of Trump’s policies. One giant group of people who are wondering what’s in store for them over these next few years is restaurant workers, many of whom are undocumented. We hear from one of them, a waiter in New York City with a complicated immigration status. Also: Jenny talks to the formerly homeless manager of a kitchen at a single room occupancy building about why he voted for Trump.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> notrump, election, tom colicchio, immigration, top chef gid://art19-episode-locator/V0/ZunCvQdZG_LbbIVxlCwXLI2eASxheU6WH7Aq1jgbrPY 18 – Eat Like a President Fri, 04 Nov 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FZunCvQdZG_LbbIVxlCwXLI2eASxheU6WH7Aq1jgbrPY&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast In this episode, we talk to Sam Kass, who served as the Obamas’ personal chef until early 2015. In addition to whipping up sweet potato fries and other family favorites, Kass directed the First Lady children's health effort Let’s Move!, and served as the senior White House adviser on nutrition policy. Kass tells us about how the Obama administration changed the way Americans eat, as well as his current project: making your fridge smarter. Also: A local bartender whipped up election-night cocktails especially for Bite: the Bad Hombre and the Nasty Woman. Cheers to that.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 18 – Eat Like a President In this episode, we talk to Sam Kass, who served as the Obamas’ personal chef until early 2015. In addition to whipping up sweet potato fries and other family favorites, Kass directed the First Lady children's health effort Let’s Move!, and served as the full 33:38 bite@motherjones.com (Mother Jones) Mother Jones In this episode, we talk to Sam Kass, who served as the Obamas’ personal chef until early 2015. In addition to whipping up sweet potato fries and other family favorites, Kass directed the First Lady children's health effort Let’s Move!, and served as the senior White House adviser on nutrition policy. Kass tells us about how the Obama administration changed the way Americans eat, as well as his current project: making your fridge smarter. Also: A local bartender whipped up election-night cocktails especially for Bite: the Bad Hombre and the Nasty Woman. Cheers to that.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nosam kass, nasty woman, white house, obama, elections, cocktails, bad hombre gid://art19-episode-locator/V0/KSs6TQ4ljREldTS3c469BvzOx8PtVe6Ra7t1hDg_LKg 17 - Mark Bittman’s Recipe for the Next Presidency Fri, 21 Oct 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FKSs6TQ4ljREldTS3c469BvzOx8PtVe6Ra7t1hDg_LKg&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Nearly every topic you can think of, and many you hoped wouldn’t, have surfaced during the 2016 presidential election. But there’s been almost zero talk by either candidate of the thing that fuels the country: our food system. On today’s episode, Mark Bittman dishes on how the next president might tackle food and agriculture. Bittman is most famous for the Minimalist recipe column he wrote for the New York Times and award-winning cookbooks like How to Cook Everything. He was also the only national newspaper columnist tapped with covering food politics and policy. Also: Tom gives you the low-down on how agribusinesses are spending their campaign money, and Maddie has the scoop on some cooking tips from WikiLeaks.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 17 - Mark Bittman’s Recipe for the Next Presidency Nearly every topic you can think of, and many you hoped wouldn’t, have surfaced during the 2016 presidential election. But there’s been almost zero talk by either candidate of the thing that fuels the country: our food system. On today’s episode, Mark Bi full 25:15 bite@motherjones.com (Mother Jones) Mother Jones Nearly every topic you can think of, and many you hoped wouldn’t, have surfaced during the 2016 presidential election. But there’s been almost zero talk by either candidate of the thing that fuels the country: our food system. On today’s episode, Mark Bittman dishes on how the next president might tackle food and agriculture. Bittman is most famous for the Minimalist recipe column he wrote for the New York Times and award-winning cookbooks like How to Cook Everything. He was also the only national newspaper columnist tapped with covering food politics and policy. Also: Tom gives you the low-down on how agribusinesses are spending their campaign money, and Maddie has the scoop on some cooking tips from WikiLeaks.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nodonald trump, agriculture, recipes, obama, risotto, peanut butter cup, wikileaks, michael pollan, hillary clinton gid://art19-episode-locator/V0/oppXbmyBOCp6UkiDTvJwkqd3IRepeAviaNOFKmpT264 16 - What Fox News Missed in Chinatown Fri, 07 Oct 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FoppXbmyBOCp6UkiDTvJwkqd3IRepeAviaNOFKmpT264&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Manhattan's Chinatown recently made headlines for being the target of an offensive segment on Bill O’Reilly’s Fox News show. Fox missed the real story: the truly special place it occupies in the US food scene. Navigate the narrow, bustling sidewalks Mott Street between Canal and Hester and you'll see food everywhere, from live frogs to whole dragon fruit. What makes culinary Chinatown tick? For answers, we turn on this week's Bite podcast to Valerie Imbruce, author of the new book From Farm to Canal Street. Imbruce argues that Manahttan's Chinatown is a remnant of pre-supermarket New York—and also a viable model for a more tantalizing food future. We also went to San Francisco’s Chinatown to track down the surprising origins of fortune cookies. (Hint: They’re not from China!) And: If you want to spice up a conference panel, invite some angry, chanting vegans. Just ask Tom.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 16 - What Fox News Missed in Chinatown Manhattan's Chinatown recently made headlines for being the target of an offensive segment on Bill O’Reilly’s Fox News show. Fox missed the real story: the truly special place it occupies in the US food scene. Navigate the narrow, bustling sidewalks Mott full 34:24 bite@motherjones.com (Mother Jones) Mother Jones Manhattan's Chinatown recently made headlines for being the target of an offensive segment on Bill O’Reilly’s Fox News show. Fox missed the real story: the truly special place it occupies in the US food scene. Navigate the narrow, bustling sidewalks Mott Street between Canal and Hester and you'll see food everywhere, from live frogs to whole dragon fruit. What makes culinary Chinatown tick? For answers, we turn on this week's Bite podcast to Valerie Imbruce, author of the new book From Farm to Canal Street. Imbruce argues that Manahttan's Chinatown is a remnant of pre-supermarket New York—and also a viable model for a more tantalizing food future. We also went to San Francisco’s Chinatown to track down the surprising origins of fortune cookies. (Hint: They’re not from China!) And: If you want to spice up a conference panel, invite some angry, chanting vegans. Just ask Tom.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nofortune cookies, new york city, chinatown, markets gid://art19-episode-locator/V0/bguLkmFgy70wPfXbtSmB1ImlKonH2ekVNyzWbIVJOyQ 15 - What American Food is Missing Fri, 23 Sep 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FbguLkmFgy70wPfXbtSmB1ImlKonH2ekVNyzWbIVJOyQ&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Dine out in any major American city, and you'll notice plenty of restaurants paying tribute to immigrant cuisine: taco stands, Ethiopian joints, Jewish delis, Vietnamese cafés. But there’s one striking omission to this melting pot. "There should be restaurants all over the country showcasing Native American foods,” says our guest Sean Sherman, who goes by the name “the Sioux Chef.” A few years ago, Sherman set out to recreate his ancestors' cuisine, the way it was before Indians were forced onto reservations and frybread became their defining dish. Sherman concocts meals like corn and sumac-seared Walleye and duck and wild rice pemmican, and makes use of foraged plants and native fruits and vegetables. We talked to him about what it was like growing up on the Pine Ridge Indian Reservation, the history of frybread, and his connection to the Dakota Access Pipeline protest. Also: Kiera and Maddie recap some very weird food news stories, involving drones, gummy candies, and Donald Trump.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 15 - What American Food is Missing Dine out in any major American city, and you'll notice plenty of restaurants paying tribute to immigrant cuisine: taco stands, Ethiopian joints, Jewish delis, Vietnamese cafés. But there’s one striking omission to this melting pot. "There should be resta full 24:01 bite@motherjones.com (Mother Jones) Mother Jones Dine out in any major American city, and you'll notice plenty of restaurants paying tribute to immigrant cuisine: taco stands, Ethiopian joints, Jewish delis, Vietnamese cafés. But there’s one striking omission to this melting pot. "There should be restaurants all over the country showcasing Native American foods,” says our guest Sean Sherman, who goes by the name “the Sioux Chef.” A few years ago, Sherman set out to recreate his ancestors' cuisine, the way it was before Indians were forced onto reservations and frybread became their defining dish. Sherman concocts meals like corn and sumac-seared Walleye and duck and wild rice pemmican, and makes use of foraged plants and native fruits and vegetables. We talked to him about what it was like growing up on the Pine Ridge Indian Reservation, the history of frybread, and his connection to the Dakota Access Pipeline protest. Also: Kiera and Maddie recap some very weird food news stories, involving drones, gummy candies, and Donald Trump.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noindigenous, trump, foraging, chokecherries, juniper, native american gid://art19-episode-locator/V0/4GQB_zb-kDFXY-iAqQB2fIt0tHRq_EopDpuPyIYPJ1o 14 - The Science of What Kids Eat Fri, 09 Sep 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F4GQB_zb-kDFXY-iAqQB2fIt0tHRq_EopDpuPyIYPJ1o&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Are babies better off on baby food or whole foods? Should they eat all organic? Does a mother’s diet during pregnancy affect her kid’s tastebuds? What’s the deal with alcohol? To try and answer questions like these, parents often have to weigh outdated, loosely researched, or guilt-inducing opinions. Well, today we bring you answers from the authors of The Informed Parent: A Science-Based Resource for Your Child’s First Four Years. Scientists Tara Haelle and Emily Willingham have scoured thousands of studies to come up with up-to-date answers for your trickiest parenting food dilemmas. But even if you don’t plan to have kids, chances are, you like baked goods, right? Don’t miss this episode, because Maddie has a special delivery from the heart of the West.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 14 - The Science of What Kids Eat Are babies better off on baby food or whole foods? Should they eat all organic? Does a mother’s diet during pregnancy affect her kid’s tastebuds? What’s the deal with alcohol? To try and answer questions like these, parents often have to weigh outdated, full 38:34 bite@motherjones.com (Mother Jones) Mother Jones Are babies better off on baby food or whole foods? Should they eat all organic? Does a mother’s diet during pregnancy affect her kid’s tastebuds? What’s the deal with alcohol? To try and answer questions like these, parents often have to weigh outdated, loosely researched, or guilt-inducing opinions. Well, today we bring you answers from the authors of The Informed Parent: A Science-Based Resource for Your Child’s First Four Years. Scientists Tara Haelle and Emily Willingham have scoured thousands of studies to come up with up-to-date answers for your trickiest parenting food dilemmas. But even if you don’t plan to have kids, chances are, you like baked goods, right? Don’t miss this episode, because Maddie has a special delivery from the heart of the West.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noscience, scones, pregnancy, parents, kids, school gid://art19-episode-locator/V0/mcpkD1EF2sQyGJLaZwYacyzTipZZAT_iBo3gzdp7P-A 13 – Can Fast Food Be Healthy? Fri, 26 Aug 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FmcpkD1EF2sQyGJLaZwYacyzTipZZAT_iBo3gzdp7P-A&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Tom and Kiera talk to Chef Daniel Patterson about his journey from high-end restaurants to the world of fast food. Jenny checks out an app that connects Silicon Valley's homesick foreign tech workers with food from their homelands, and Kiera wonders: Is it fair to call a soda tax a grocery tax?

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 13 – Can Fast Food Be Healthy? Tom and Kiera talk to Chef Daniel Patterson about his journey from high-end restaurants to the world of fast food. Jenny checks out an app that connects Silicon Valley's homesick foreign tech workers with food from their homelands, and Kiera wonders: Is full 34:06 bite@motherjones.com (Mother Jones) Mother Jones Tom and Kiera talk to Chef Daniel Patterson about his journey from high-end restaurants to the world of fast food. Jenny checks out an app that connects Silicon Valley's homesick foreign tech workers with food from their homelands, and Kiera wonders: Is it fair to call a soda tax a grocery tax?

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nosoda tax, coi, fast food, locol, taro, daniel patterson gid://art19-episode-locator/V0/ivepqAqZldnbzYcuZeN95RSplRt4-8oaOMpP6z_ORk8 12 – You’re Eating a Lie Fri, 12 Aug 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FivepqAqZldnbzYcuZeN95RSplRt4-8oaOMpP6z_ORk8&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Many of the most delectable ingredients, from parmesan cheese to extra-virgin olive oil to tuna sashimi, are deceiving you. Food fraud affects up to 10 percent of the global food supply, and it poses a risk to your health, your taste buds, and your wallet. We chat with Larry Olmsted, author of the book Real Food, Fake Food, about how much of what you eat is a lie, and what you can do about it. Maddie catches up with novelist Margaret Atwood about futuristic pigs, and Tom tells you about the Olympics’ coffee woes.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 12 – You’re Eating a Lie Many of the most delectable ingredients, from parmesan cheese to extra-virgin olive oil to tuna sashimi, are deceiving you. Food fraud affects up to 10 percent of the global food supply, and it poses a risk to your health, your taste buds, and your walle full 28:58 bite@motherjones.com (Mother Jones) Mother Jones Many of the most delectable ingredients, from parmesan cheese to extra-virgin olive oil to tuna sashimi, are deceiving you. Food fraud affects up to 10 percent of the global food supply, and it poses a risk to your health, your taste buds, and your wallet. We chat with Larry Olmsted, author of the book Real Food, Fake Food, about how much of what you eat is a lie, and what you can do about it. Maddie catches up with novelist Margaret Atwood about futuristic pigs, and Tom tells you about the Olympics’ coffee woes.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nofraud, olympics, fiction, coffee, fish, cheese, pigs, sushi, oil, beef gid://art19-episode-locator/V0/SHJbmLEwtPTCwhDZBRuz06o2ghpsdnRv8bUWsXyrdmw 11 - Luz Calvo and Catriona Rueda Esquibel - Real Mexican Food Fri, 29 Jul 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FSHJbmLEwtPTCwhDZBRuz06o2ghpsdnRv8bUWsXyrdmw&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Luz Calvo and Catriona Rueda Esquibel are co-authors of Decolonize Your Diet. The cookbook draws on ingredients and recipes from ancient Mexico. “We quickly found that foods from the pre-Hispanic era were among the healthiest foods on the planet,” writes Calvo. We talk to the couple about those pre-Hispanic foods and get a mouthwatering summer recipe involving squash blossoms. Plus: Tom gives us the scoop on where Hillary and Donald stand on food and agriculture issues, and Kiera dives into a moral debate involving Malcolm Gladwell and college dining.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 11 - Luz Calvo and Catriona Rueda Esquibel - Real Mexican Food Luz Calvo and Catriona Rueda Esquibel are co-authors of Decolonize Your Diet. The cookbook draws on ingredients and recipes from ancient Mexico. “We quickly found that foods from the pre-Hispanic era were among the healthiest foods on the planet,” writes full 35:39 bite@motherjones.com (Mother Jones) Mother Jones Luz Calvo and Catriona Rueda Esquibel are co-authors of Decolonize Your Diet. The cookbook draws on ingredients and recipes from ancient Mexico. “We quickly found that foods from the pre-Hispanic era were among the healthiest foods on the planet,” writes Calvo. We talk to the couple about those pre-Hispanic foods and get a mouthwatering summer recipe involving squash blossoms. Plus: Tom gives us the scoop on where Hillary and Donald stand on food and agriculture issues, and Kiera dives into a moral debate involving Malcolm Gladwell and college dining.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noelection 2016, politics, vegetarian, mexican food gid://art19-episode-locator/V0/umtkMOROSE464Uyh0gTUrJqUdyItG_D0l01pN7z_uz4 10 - Tunde Wey - Cooking While Black Fri, 15 Jul 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FumtkMOROSE464Uyh0gTUrJqUdyItG_D0l01pN7z_uz4&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Nigerian chef Tunde Wey talks us through some of the paradoxes of cooking while black, wowed us with anecdotes from his two-week stay at a migrant detention center in El Paso—where the chicken wings are apparently pretty good—and tantalized us with the fundamentals of Nigerian cuisine. He left us hungry to read more of his writing—and try his food.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 10 - Tunde Wey - Cooking While Black Nigerian chef Tunde Wey talks us through some of the paradoxes of cooking while black, wowed us with anecdotes from his two-week stay at a migrant detention center in El Paso—where the chicken wings are apparently pretty good—and tantalized us with the f true full 27:43 bite@motherjones.com (Mother Jones) Mother Jones Nigerian chef Tunde Wey talks us through some of the paradoxes of cooking while black, wowed us with anecdotes from his two-week stay at a migrant detention center in El Paso—where the chicken wings are apparently pretty good—and tantalized us with the fundamentals of Nigerian cuisine. He left us hungry to read more of his writing—and try his food.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> chefs, race, black lives matter, nigerian cuisine, immigration gid://art19-episode-locator/V0/B1QsM7BIuBHqauV07_JM0Xer43AUxUaZgM7CruWXvA4 9 - Andy Bellatti - The Politics of Health Advice Fri, 01 Jul 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FB1QsM7BIuBHqauV07_JM0Xer43AUxUaZgM7CruWXvA4&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast It may not surprise you that food corporations will say pretty much anything to get us to buy their products. They often promote messages like “exercise more” to divert attention from their high-fat or sugar-laden foods. In this week’s episode we talk to one nutritionist whose goal is to flag differences between Big Food’s marketing schemes and actual science. Tired of seeing his industry getting cozy with corporations, Andy Bellatti founded Dietitians for Professional Integrity. He is known for speaking out against flash-in-the-pan diets and corporate sponsorships. In the episode, Andy shares the good points of fad diets like Paleo and gives us his recipe for a guilt-free treat. Plus, we’ve got an update from Tom Philpott on green smoothies and the latest on what one poultry company is doing to get their chickens to play more.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 9 - Andy Bellatti - The Politics of Health Advice It may not surprise you that food corporations will say pretty much anything to get us to buy their products. They often promote messages like “exercise more” to divert attention from their high-fat or sugar-laden foods. In this week’s episode we talk to full 25:14 bite@motherjones.com (Mother Jones) Mother Jones It may not surprise you that food corporations will say pretty much anything to get us to buy their products. They often promote messages like “exercise more” to divert attention from their high-fat or sugar-laden foods. In this week’s episode we talk to one nutritionist whose goal is to flag differences between Big Food’s marketing schemes and actual science. Tired of seeing his industry getting cozy with corporations, Andy Bellatti founded Dietitians for Professional Integrity. He is known for speaking out against flash-in-the-pan diets and corporate sponsorships. In the episode, Andy shares the good points of fad diets like Paleo and gives us his recipe for a guilt-free treat. Plus, we’ve got an update from Tom Philpott on green smoothies and the latest on what one poultry company is doing to get their chickens to play more.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nosmoothies, corporations, coffee, diet, fast food, mcdonalds, coca cola, fad diet, nutrition gid://art19-episode-locator/V0/OgCIHL4KBKwlA7G5IEbBHneTc69udOW5n4VN2uUG4as 8 - Michael Pollan – Magic Mushrooms Fri, 17 Jun 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FOgCIHL4KBKwlA7G5IEbBHneTc69udOW5n4VN2uUG4as&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast You know Michael Pollan from his blockbuster book The Omnivore's Dilemma or his most recent title, Cooked, which was adapted by Netflix as a documentary series. But the celebrity author hasn't always been so obsessed with what people eat. "Before I started writing about food, my focus was really on the human relationship to plants," Michael tells us. "Not only do plants nourish us bodily—they nourish us psychologically.” Now he's researching flora with psychedelic properties for a new book. Part of the project covers recent experimental trials using psilocybin (a compound found in magic mushrooms) to treat cancer patients' anxiety about death. Plus: How much do you know about ayahuasca? And what Amazonian creature did Michael munch on in Brazil?

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 8 - Michael Pollan – Magic Mushrooms You know Michael Pollan from his blockbuster book The Omnivore's Dilemma or his most recent title, Cooked, which was adapted by Netflix as a documentary series. But the celebrity author hasn't always been so obsessed with what people eat. "Before I start full 50:34 bite@motherjones.com (Mother Jones) Mother Jones You know Michael Pollan from his blockbuster book The Omnivore's Dilemma or his most recent title, Cooked, which was adapted by Netflix as a documentary series. But the celebrity author hasn't always been so obsessed with what people eat. "Before I started writing about food, my focus was really on the human relationship to plants," Michael tells us. "Not only do plants nourish us bodily—they nourish us psychologically.” Now he's researching flora with psychedelic properties for a new book. Part of the project covers recent experimental trials using psilocybin (a compound found in magic mushrooms) to treat cancer patients' anxiety about death. Plus: How much do you know about ayahuasca? And what Amazonian creature did Michael munch on in Brazil?

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nodrugs, psychedelics, death, implants, cancer gid://art19-episode-locator/V0/aVm-rxyFXrCjAAJ5q0MUaXIxPHei-WJdnQh0DpP8KRE 7 - Monica Jain - Fishy Business Fri, 03 Jun 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FaVm-rxyFXrCjAAJ5q0MUaXIxPHei-WJdnQh0DpP8KRE&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Our guest Monica Jain is the founder of Fish 2.0, a competition that connects seafood businesses with investors. The conference places emphasis on social and environmental impacts in an attempt to spark responsible innovation in the industry. Monica gives us the scoop on some new technologies helping make the fish you eat safer, and also tells us about a tasty ocean creature she recently dined on. Plus: Wacky new food products, news about an ominous merger in the works, and tips for avoiding seafood fraud.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 7 - Monica Jain - Fishy Business Our guest Monica Jain is the founder of Fish 2.0, a competition that connects seafood businesses with investors. The conference places emphasis on social and environmental impacts in an attempt to spark responsible innovation in the industry. Monica give full 26:06 bite@motherjones.com (Mother Jones) Mother Jones Our guest Monica Jain is the founder of Fish 2.0, a competition that connects seafood businesses with investors. The conference places emphasis on social and environmental impacts in an attempt to spark responsible innovation in the industry. Monica gives us the scoop on some new technologies helping make the fish you eat safer, and also tells us about a tasty ocean creature she recently dined on. Plus: Wacky new food products, news about an ominous merger in the works, and tips for avoiding seafood fraud.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nofraud, fish, seafood, tech gid://art19-episode-locator/V0/rJ7nCep3TZC3Q48tGS7pCTPeuKLXBLYxwfPYmJqypAs 6 - Bill Marler - Outbreak! Fri, 20 May 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FrJ7nCep3TZC3Q48tGS7pCTPeuKLXBLYxwfPYmJqypAs&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast This week, we talk to a guy who deals with food gone bad. Tainted hamburgers, sour burritos, salmonella-laced chicken: Food poisoning attorney Bill Marler confronts the aftermath of foodborne illnesses. Since gaining a reputation through his litigation during the infamous 1993 Jack-in-the-Box E.coli outbreak, Marler has worked on cases involving companies like McDonald’s, Odwalla, and most recently, Chipotle. He’s also a major force in food safety policy and runs a website called Food Safety News. During our conversation, he traces the rise of illnesses like E.coli and salmonella (“We have to keep up with these bugs”), gives us some tips on avoiding them, and reveals the real scoop on thrice-washed-spinach. We also explore some news about the superbugs emerging from antibiotic resistance in the livestock industry, and discover how food changes when in flight.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 6 - Bill Marler - Outbreak! This week, we talk to a guy who deals with food gone bad. Tainted hamburgers, sour burritos, salmonella-laced chicken: Food poisoning attorney Bill Marler confronts the aftermath of foodborne illnesses. Since gaining a reputation through his litigation d full 31:48 bite@motherjones.com (Mother Jones) Mother Jones This week, we talk to a guy who deals with food gone bad. Tainted hamburgers, sour burritos, salmonella-laced chicken: Food poisoning attorney Bill Marler confronts the aftermath of foodborne illnesses. Since gaining a reputation through his litigation during the infamous 1993 Jack-in-the-Box E.coli outbreak, Marler has worked on cases involving companies like McDonald’s, Odwalla, and most recently, Chipotle. He’s also a major force in food safety policy and runs a website called Food Safety News. During our conversation, he traces the rise of illnesses like E.coli and salmonella (“We have to keep up with these bugs”), gives us some tips on avoiding them, and reveals the real scoop on thrice-washed-spinach. We also explore some news about the superbugs emerging from antibiotic resistance in the livestock industry, and discover how food changes when in flight.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nospinach, antibiotics, airplane food, neil hamburger, salmonella, food poisoning gid://art19-episode-locator/V0/ccQWPVcXZ4hRskg-Gix5ALtnzpRLlabi6-TEub0iWBc 5 - Amanda Cohen and Adam Danforth - Meat and Veggie Showdown Fri, 06 May 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FccQWPVcXZ4hRskg-Gix5ALtnzpRLlabi6-TEub0iWBc&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast We're bringing together a professional vegetarian and a professional carnivore. And not just any vegetarian—Amanda Cohen is the chef-owner of the celebrated restaurant Dirt Candy on Manhattan's Lower East Side. Without braising a single pork belly since it opened in 2008, Dirt Candy remains one of New York's hottest restaurants. Our other guest, Adam Danforth, isn't your everyday carnivore. A butcher by trade, Adam has written a James Beard Award-winning guide to meat cutting and worked at New York culinary temples Marlow & Daughters and Blue Hill. Despite his food's popularity, he's the butcher who thinks we should all be eating less meat. Plus: Smoothies! Reality TV! Pig tails!

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 5 - Amanda Cohen and Adam Danforth - Meat and Veggie Showdown We're bringing together a professional vegetarian and a professional carnivore. And not just any vegetarian—Amanda Cohen is the chef-owner of the celebrated restaurant Dirt Candy on Manhattan's Lower East Side. Without braising a single pork belly since full 29:34 bite@motherjones.com (Mother Jones) Mother Jones We're bringing together a professional vegetarian and a professional carnivore. And not just any vegetarian—Amanda Cohen is the chef-owner of the celebrated restaurant Dirt Candy on Manhattan's Lower East Side. Without braising a single pork belly since it opened in 2008, Dirt Candy remains one of New York's hottest restaurants. Our other guest, Adam Danforth, isn't your everyday carnivore. A butcher by trade, Adam has written a James Beard Award-winning guide to meat cutting and worked at New York culinary temples Marlow & Daughters and Blue Hill. Despite his food's popularity, he's the butcher who thinks we should all be eating less meat. Plus: Smoothies! Reality TV! Pig tails!

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nobutcher, smoothies, chef, weight loss, vegetarian, restaurants gid://art19-episode-locator/V0/Lnn3pDpUOnv7OlfY3wUsw-Fjy-_y8uL--VZaNrvQkRE 4 - Saru Jayaraman - The Tipping Point Fri, 22 Apr 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FLnn3pDpUOnv7OlfY3wUsw-Fjy-_y8uL--VZaNrvQkRE&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Did you know that servers and other tipped restaurant workers survive on wages as low as $2.13/hour? That’s the tipped minimum wage, which has remained measly in many states since the early 1990s—and it’s keeping people in poverty. Our guest on this week’s episode, Saru Jayaraman, advocates for better treatment and pay for the country's 11 million restaurant workers. Her latest book, Forked: A New Standard of American Dining, examines the fascinating history of tipping in the United States and how restaurants can take the higher road when it comes to labor standards. We also expose some cracks in the farm-to-table movement, and catch up with some Bay Area restaurateurs about what life is like after abolishing tipping.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 4 - Saru Jayaraman - The Tipping Point Did you know that servers and other tipped restaurant workers survive on wages as low as $2.13/hour? That’s the tipped minimum wage, which has remained measly in many states since the early 1990s—and it’s keeping people in poverty. Our guest on this week full 32:57 bite@motherjones.com (Mother Jones) Mother Jones Did you know that servers and other tipped restaurant workers survive on wages as low as $2.13/hour? That’s the tipped minimum wage, which has remained measly in many states since the early 1990s—and it’s keeping people in poverty. Our guest on this week’s episode, Saru Jayaraman, advocates for better treatment and pay for the country's 11 million restaurant workers. Her latest book, Forked: A New Standard of American Dining, examines the fascinating history of tipping in the United States and how restaurants can take the higher road when it comes to labor standards. We also expose some cracks in the farm-to-table movement, and catch up with some Bay Area restaurateurs about what life is like after abolishing tipping.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> notipping, chefs, farm-to-table, servers, labor, restaurants gid://art19-episode-locator/V0/VZC-xSvJMWd8zs4asGJHpSjRr8Z5ZZzYwRC5GAyCb8I 3 - Bettina Elias Siegel - Cafeteria Confidential Fri, 08 Apr 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2FVZC-xSvJMWd8zs4asGJHpSjRr8Z5ZZzYwRC5GAyCb8I&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Think back to the days of mystery meat, tater tots, and suspicious-looking Jello—we’re taking you inside the school cafeteria. Today’s guest, Bettina Elias Siegel, is an intellectual-property lawyer obsessed with school food. Her blog, The Lunch Tray, dives into topics like the corporations infiltrating our education system and the political battles waged over what kids eat. We’ll also get you up to speed on a juicy new start-up, and hear from our listeners about their favorite school lunch memories.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 3 - Bettina Elias Siegel - Cafeteria Confidential Think back to the days of mystery meat, tater tots, and suspicious-looking Jello—we’re taking you inside the school cafeteria. Today’s guest, Bettina Elias Siegel, is an intellectual-property lawyer obsessed with school food. Her blog, The Lunch Tray, di full 23:50 bite@motherjones.com (Mother Jones) Mother Jones Think back to the days of mystery meat, tater tots, and suspicious-looking Jello—we’re taking you inside the school cafeteria. Today’s guest, Bettina Elias Siegel, is an intellectual-property lawyer obsessed with school food. Her blog, The Lunch Tray, dives into topics like the corporations infiltrating our education system and the political battles waged over what kids eat. We’ll also get you up to speed on a juicy new start-up, and hear from our listeners about their favorite school lunch memories.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> no gid://art19-episode-locator/V0/vkdg-NKa3SdNpdnk8n2fvwI4PS-mp9lPlLHNmXGWWqM 2 - Marta Zaraska - Zebra Meat and Vegan Butchers Fri, 25 Mar 2016 07:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Fvkdg-NKa3SdNpdnk8n2fvwI4PS-mp9lPlLHNmXGWWqM&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast More than two million years ago, early humans started eating meat. Now considering the harsh climate they inhabited, where every day was a fight for survival, you’d think people turned to eating animals just to stay alive, right? Think again. As journalist and author Marta Zaraska puts it, "man's love affair with meat was as much about politics and sex as it was about nutrition.” Zaraska is the author of the new book Meathooked: The History and Science of our 2.5-Million-Year Obsession With Meat. On today’s episode, we talk to her about the cultural traditions, chemical pull, and masterful advertising that have made meat-eating such a worldwide obsession over the ages. We also get the scoop on why agribusiness is salivating over Cuba and learn some tips on understanding the labels on your egg carton.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 2 - Marta Zaraska - Zebra Meat and Vegan Butchers More than two million years ago, early humans started eating meat. Now considering the harsh climate they inhabited, where every day was a fight for survival, you’d think people turned to eating animals just to stay alive, right? Think again. As journali full 31:50 bite@motherjones.com (Mother Jones) Mother Jones More than two million years ago, early humans started eating meat. Now considering the harsh climate they inhabited, where every day was a fight for survival, you’d think people turned to eating animals just to stay alive, right? Think again. As journalist and author Marta Zaraska puts it, "man's love affair with meat was as much about politics and sex as it was about nutrition.” Zaraska is the author of the new book Meathooked: The History and Science of our 2.5-Million-Year Obsession With Meat. On today’s episode, we talk to her about the cultural traditions, chemical pull, and masterful advertising that have made meat-eating such a worldwide obsession over the ages. We also get the scoop on why agribusiness is salivating over Cuba and learn some tips on understanding the labels on your egg carton.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> noagribusiness, author, food labels, vegan, meat, eggs, vegetarian, protein gid://art19-episode-locator/V0/0gY4yUneGYZ6MofKOdzVmv6insshcv06a5u9uo_JzOQ 1 - Brian Wansink - Choose Your Plate Wisely Fri, 11 Mar 2016 08:01:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2F0gY4yUneGYZ6MofKOdzVmv6insshcv06a5u9uo_JzOQ&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Professor Brian Wansink is an expert in eating behavior and the director of Cornell University’s Food and Brand Lab. Brian reveals some of the fascinating insights from his research, like how you can better arrange your kitchen to avoid eating too much. And you’ll never guess what animal part he dined on during a recent trip to Norway. We’ll also dig into news about the vegan food lobby and give you some tips on how to make green treats on St. Paddy’s Day without using artificial food dyes.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> 1 - Brian Wansink - Choose Your Plate Wisely Professor Brian Wansink is an expert in eating behavior and the director of Cornell University’s Food and Brand Lab. Brian reveals some of the fascinating insights from his research, like how you can better arrange your kitchen to avoid eating too much. full 22:36 bite@motherjones.com (Mother Jones) Mother Jones Professor Brian Wansink is an expert in eating behavior and the director of Cornell University’s Food and Brand Lab. Brian reveals some of the fascinating insights from his research, like how you can better arrange your kitchen to avoid eating too much. And you’ll never guess what animal part he dined on during a recent trip to Norway. We’ll also dig into news about the vegan food lobby and give you some tips on how to make green treats on St. Paddy’s Day without using artificial food dyes.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> nopsychology, weight, vegan, artificial ingredients, behavior, diet, lobbies gid://art19-episode-locator/V0/sw7o4tGcgM0oHXjAJlhPACunJfZWMhDrsQdpVu_qWTE Trailer - Introducing Bite Fri, 04 Mar 2016 00:35:00 -0000 https://play.prx.org/listen?ge=gid%3A%2F%2Fart19-episode-locator%2FV0%2Fsw7o4tGcgM0oHXjAJlhPACunJfZWMhDrsQdpVu_qWTE&uf=http%3A%2F%2Ffeeds.feedburner.com%2Fbite-podcast Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing guest list of writers, farmers, scientists, and chefs as they uncover the surprising stories behind what ends up on your plate. We’ll help you digest the food news du jour, explore the politics and science of what you eat and why—and deliver plenty of tasty tidbits along the way.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> Trailer - Introducing Bite Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing guest list of writers, farmers, scientists, and chefs as they uncover the surprising stories behind what ends up on your plate. W full 01:41 bite@motherjones.com (Mother Jones) Mother Jones Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing guest list of writers, farmers, scientists, and chefs as they uncover the surprising stories behind what ends up on your plate. We’ll help you digest the food news du jour, explore the politics and science of what you eat and why—and deliver plenty of tasty tidbits along the way.

Learn about your ad choices: dovetail.prx.org/ad-choices]]> no