On Second Thought

Electronic cigarettes, or e-cigs, were introduced more than a decade ago as a healthier alternative to regular cigarettes. But a recent study from Georgia State University suggests public skepticism of e-cigs tripled between 2012 and 2015. GSU School of Public Health Dean Michael Eriksen joins us to talk about the findings, along with Kristin Higgins from Emory University’s Winship Cancer Institute.

As part of our occasional series Pulitzer Peaches, we honor the late journalist Eugene Patterson. He served as vice president and executive editor of the Atlanta Constitution in the 1960s. Patterson received his Pulitzer Prize for Editorial Writing in 1967 for documenting civil rights issues of the time. We are joined by broadcaster Xernona Clayton, who will induct Patterson into the Atlanta Press Club Hall of Fame.

Yesterday, Georgia governor Nathan Deal suspended all five members of the Dooly County school board following concerns about the district's accreditation. High school graduation rates in Georgia remain below the national average, but data released last month by the U.S. Department of Education shows the state has improved. Gov. Deal's plan to allow a state takeover of failing schools failed at the ballot box. However, Lt. Gov. Casey Cagle has his own ideas on how to improve the state's schools.

A student organization called Turning Point USA has created the Professor Watchlist, a collection of people in academia who the group says “advance a radical agenda in lecture halls.” We talk with two Georgia professors who made the list: George Yancy of Emory University and Matthew Boedy of the University of North Georgia. Plus, we get an overview on the history of watchlists from Corey Walker, the dean of the College of Arts & Sciences at Winston-Salem State University.

Barbeque has been a culinary staple in the South for generations. By the Civil War, many barbeque cooks were enslaved African-Americans, according to food writer and editor Robert Moss. He recently wrote about two of these talented cooks from Augusta, Georgia. Moss and culinary historian Michael Twitty tell us about the forgotten African-American influence on barbeque.

What celebrity sightings might you be in store for this week? That all depends on what film projects are taking place around the state. We get an update on who’s currently on set from Jennifer Brett of the Atlanta Journal-Constitution’s Buzz Blog.

In 2015, more than half of American workers opted not to take advantage of paid vacation time. The group Project: Time Off found that added up to 658 million unused vacation days. Workplace consultant Jeanne Meister tells us how we became a nation of workaholics.

Thirty years ago, one cookbook called "White Trash Cooking" shook up the culinary world. The title alone was enough to offend some people, and the recipes -- with ingredients like canned corned beef and potato chips -- offered a glimpse into what was served in the homes of poor Americans in the South. We look back on its controversial legacy with Southern Foodways Alliance director John T. Edge, food writer Sheri Castle, and Atlanta food photographer Angie Mosier. Related: 10 Best White Trash

In 2015, more than half of American workers opted not to take advantage of paid vacation time. The group Project Time Off found that added up to 658 million unused vacation days. Workplace consultant Jeanne Meister tells us how we became a nation of workaholics. Thirty years ago, one cookbook shook up the food world. “White Trash Cooking” by Ernest Matthew Mickler documented the recipes and food traditions of America’s poor in the South. We look back on its controversial legacy with John T. Edge

The New York Times recently profiled a locally-grown Georgia gem: cold-pressed green peanut oil. Professional chefs are crazy for it, but it’s just now making waves in the culinary world. We put Celeste Headlee in the kitchen with Steven Satterfield, co-owner and executive chef of Miller Union, and peanut farmer Clay Oliver of Oliver Farm for a taste test. Click here for a list of where to find Oliver Farm cold-pressed green peanut oil in a store near you. Steven Satterfield's Roasted Delicata