This week we talk to award-winning journalist Michael Moss about the food giants that decide what we eat. He is the author of Salt Sugar Fat: How the Food Giants Hooked Us. Chopped's Ted Allen has advice on how to get out of our food ruts and we look at the stirrings of a movement in the wine world, natural wine. <br />Broadcast dates for this episode:<br /><ul><li>May 11, 2013 (originally aired)</li><li>May 2, 2014 (rebroadcast)</li></ul>

This week we talk to award-winning journalist Michael Moss about the food giants that decide what we eat. He is the author of Salt Sugar Fat: How the Food Giants Hooked Us. Chopped's Ted Allen has advice on how to get out of our food ruts and we look at the stirrings of a movement in the wine world, natural wine. Broadcast dates for this episode:May 11, 2013 (originally aired)May 2, 2014 (rebroadcast)

This week we talk to award-winning journalist Michael Moss about the food giants that decide what we eat. He is the author of Salt Sugar Fat: How the Food Giants Hooked Us.&nbsp;Chopped's Ted Allen has advice on how to get out of our food ruts and we look at the stirrings of a movement in the wine world, natural wine.&nbsp;<br>Broadcast dates for this episode:<br><ul><li>May 11, 2013 (originally aired)</li><li>May 2, 2014 (rebroadcast)</li></ul>

Salt Sugar Fat

The Splendid Table has always connected people through the common language of food and eating. Now with award-winning food journalist Francis Lam at the helm, we’re bringing forward even more fresh voices and surprising conversations at the intersection of food, people and culture – covering everything from the global appeal of sesame to the impact of Instagram on everyday eating. It’s a food show where everyone is welcome. Produced by American Public Media.

Share Salt Sugar Fat

Sign up to save your podcasts

Salt Sugar Fat

Salt Sugar Fat