Dec 9, 2013 — Historian Maureen Ogle's new book examines the rise of our modern industrial meat system by examining its roots — all the way back to Colonial America. There's a fundamental disconnect, she argues, in our demands for both cheap, plentiful meat and an end to factory farms. Something, she says, has to give.
Apr 12, 2013 — In softcover nonfiction, Fawzia Koofi reflects on her hard-won empowerment in Afghanistan, Gustavo Arellano surveys America's obsession with Mexican cuisine and Craig Havighurst documents the rich history of Nashville country radio.
Apr 23, 2012 — Once upon a time, tacos were a Mexican snack. Now they're an all-American institution. Gustavo Arellano leads us across Southern California in search of the roots of the American taco.
Aug 21, 2009 — These days some shoppers are looking at more than the price of their groceries; they're also considering "food miles" — how far the grapes or pork chops traveled to get to the store. But some experts say eating food grown locally isn't necessarily the best way to go green at the grocery store.
Jun 3, 2009 — Author Tom Standage doesn't think food is history's central motivating force. Rather, as he writes in his book An Edible History of Humanity, Standage thinks of food as more of "an invisible fork" prodding humanity along.
Oct 24, 2008 — Michael Pollan, author of In Defense of Food and The Omnivore's Dilemma, believes that food policy should be high on the next president's agenda. Pollan argues that how our food is produced, moved and consumed directly affects the life and vitality of the nation.
Oct 20, 2008 — In an open letter to the next president, author Michael Pollan writes about the waning health of America's food systems — and warns that "the era of cheap and abundant food appears to be drawing to a close."
Nov 24, 2006 — Where does your food really come from, and what should you have for dinner? Chances are that your food traveled hundreds of miles before it landed on your plate. But some experts say eating local might make us healthier.
Jul 4, 2006 — Author Michael Pollan explores the evolutionary reasons behind why we've learned to cook with fire in his book The Omnivore's Dilemma: A Natural History of Four Meals. Pollan says that grilling outdoors is one of the highest honors we can bestow on a guest.
Apr 11, 2006 — Journalist Michael Pollan's new book, The Omnivore's Dilemma, follows industrial food, organic food, and food that consumers procure or hunt for themselves, from the source to the dinner plate.