Simran Sethi is a journalist and educator focused on food, sustainability and social change. She has spent years traveling the world interviewing farmers, brewers, winemakers, bakers and scientists to explore the role of biodiversity in deliciousness, as well as the general health of our food system. Her book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love (HarperOne) follows that journey. Sound Bite met up with Sethi to find out more.

Editor Charlie Deitch tells us about diving into the long and tumultuous history of Pittsburgh Brewing Company, nine years after their contested move out of the city to Latrobe.

In this week's podcast, we're celebrating 25 years of City Paper. Alex Gordon, Rebecca Addison, Bill O'Driscoll and Margaret Welsh discuss their favorite stories, biggest mistakes and try to determine which ridiculous pun-based headlines are real or fake.

CP staffers Margaret Welsh, Charlie Deitch and Alex Gordon discuss the 2016 presidential election as the results come in live on the night of November 8. With reporting from Bekka Addison, Ryan Deto and Stephen Caruso.

Sound Bite heads into the kitchen with Ten Penny’s Chef Jamie Tavelaris for a step-by-step lesson in making pasta by hand. After moving from New York to attend CIA in Pittsburgh Chef Tavelaris has thrived in high-volume kitchens while still maintaining her dedication to quality through handmade pastas.

Editor Charlie Deitch tells us about diving into the long and tumultuous history of Pittsburgh Brewing Company, nine years after its move out of the city to Latrobe.

Herbalist Heather Irvine has a passion for helping people with plants. She runs two clinical practices, consulting with patients about health issues and using her 15 years of experience to help them. Originally from the tri-state region, Heather has a deep knowledge of its plants and their uses.

Isaly’s, the once beloved chain of dairies and delis, sold Pittsburghers their chipped ham for years. But what exactly is this iconic regional food staple?

The Haudenosaunee people (also known as Iroquois) are resurrecting one of their ancestral staple foods: white corn. Along with beans and squash, this nutritious strain of corn is one of the three sisters, a group that plays a significant role in Haudenosaunee cuisine and culture. By reclaiming white corn, members of the six nations of the Haudenosaunee people are celebrating their history, as well as their future.

As America's appetite for ice cream rose in the early 20th Century, Isaly’s developed one of their most delicious creations: the Klondike bar. Brian Butko, of the Heinz History Center, returns to explain the story behind this iconic American treat.