B4uLeap

Anya Fernald is a judge on the Food Network's Iron Chef, founder of the world's largest sustainable meat company, and author of the new cookbook Home Cooked. Also, Dr. Stanton Glantz was the first to expose the tobacco industry's deceptive practices, and now he's working to expose the the sugar industry. And an update on the toxic chemical BPA in canned food.

What's the connection between race, culture, health and food? We talk with Chef Therese Nelson, founder of the Black Culinary History Project, and Dr. Ricardo Salvador, who tells us about the Plate of the Union campaign. Also, hear what you can do about the toxic chemical BPA in your food.

Featuring best-selling science humorist Mary Roach, Pulitzer Prize winners Deborah Blum and Dan Fagin, food advocates Dr. Marion Nestle and Anna Lappe, legendary satirists Paul Krassner and Harry Shearer, and many others.

Brahm Ahmadi co-founded People's Grocery to tackle environmental injustice and health disparities in West Oakland's under-served "food desert." Now Brahm is creating the People's Community Market, a revolutionary grocery store for West Oakland. And a former podcast guest, social justice comedian Negin Farsad is coming to Oakland to promote her new book How to Make White People Laugh. We'll hear the event details and more.

Simran Sethi's new book Bread, Wine, Chocolate: The Slow Loss of Foods We Love chronicles her travels to six continents in pursuit of delicious and endangered tastes, with stories that highlight the inspiring people and places that are bringing back the foods we love. Check it out!

Growing up in the high desert of California, Jim Doty was poor, with an alcoholic father and a mother chronically depressed and paralyzed by a stroke. Today he is the director of the Center for Compassion and Altruism Research and Education (CCARE) at Stanford University, of which the Dalai Lama is a founding benefactor. Hear him tell some of the remarkable stories from his new memoir, Into the Magic Shop.

The race to the next generation of batteries may change everything, making electric cars and the transition to an all-electric, 100% renewable energy economy a reality. We talk to Steve LeVine, author of "The Powerhouse," about the race to build a better battery, and to researcher Mark Jacobson, who has authored plans for a global transition to 100% renewable energy.

Do you like energy bars or granola bars? How about packaged fresh juice smoothies, or ready-to-eat pizza crusts? If you eat these or any of thousands of other foods you have the military to thank. Hear Anastacia Marx de Salcedo, author of Combat-Ready Kitchen, on the military origins of our food. Then, organic farmer Judith Redmond on the climate and agriculture connection.

A story of science detective work, corporate irresponsibility, and persistent activism with author Dan Fagin, whose book Toms River: A Story of Science and Salvation won the 2014 Pulitzer Prize for general nonfiction. Also, Michael Brune, Executive Director of the Sierra Club, who grew up in the Toms River area.

John Warner has been called the father of green chemistry, but can he restore my grey hair to its natural color? We hear about John’s journey from a working class family in South Boston to helping to create the field of green chemistry, and we find out if green chemistry can restore my grey hair.