Food

From a Professor in the Agricultural Economics Department at OSU Comes a New Book: "The Food Police"

Rich Fisher — Sat, 04 May 2013 00:24:55 +0000

On this edition of ST, we speak by phone with Jayson Lusk, who holds the Willard Sparks Endowed Chair in the Agricultural Economics Department at Oklahoma State University. Lusk has a new book out called "The Food Police: A Well-Fed Manifesto About the Politics of Your Plate." Here are a few sentences from the book's opening pages: "A catastrophe is looming. Farmers are raping the land and torturing animals. Food is riddled with deadly pesticides, hormones, and foreign DNA. Corporate farms are wallowing in government subsidies.

"True Tales of Food, Family, and How We Learn to Eat"

Rich Fisher — Tue, 30 Apr 2013 20:21:22 +0000

Food, glorious food --- it's so much more, of course, than what we eat. Food is memory, food is family, food is love, food is culture, and food is community.

It's a Full Menu's Worth of Far-Reaching Foodie Musings in "My Mother Is a Chicken"

Rich Fisher — Wed, 16 Jan 2013 23:30:34 +0000

Marcel Proust has his little madeleine cakes. Calvin Trillin has Arthur Bryant's BBQ in Kansas City. And Tulsa-based writer and editor Mark Brown has, well, his mother's bygone fried chicken. Food, for so many of us, is about much more than taste and sustenance, much more than flavors and rations. It's about culture, society, tradition, and practically everything else --- about the past, the seasons, our memories, our loved ones. Food is as basic to the human species as are celebrations, rituals, fingerprints, or dreams.

"A Compendium of Impish, Romantic, Amusing, and Occasionally Appalling Potations from Bygone Eras"

Rich Fisher — Mon, 19 Nov 2012 20:09:03 +0000

"It's always five o'clock somewhere," as the old saying goes. And this expression, of course, was as true in the 1770s or 1860s or 1930s as it is today --- and maybe it's all the more fitting right this instant, as we approach the holiday season. On today's show, therefore, we are discussing the histories, traditions, origins, myths, and/or recipes related to various cocktails.

Food for Thought, and Then Some: A Conversation with James Oseland

Rich Fisher — Thu, 23 Aug 2012 22:50:36 +0000

On this installment of ST, we speak with James Oseland, who is the editor-in-chief of Saveur magazine --- and who is also known for his TV appearances as a judge on Bravo's "Top Chef Masters." Oseland's 2006 book, "Cradle of Flavor," a memoir with recipes about living in Southeast Asia, was an award-winning volume that drew rave reviews from critics, readers, and foodies alike.