Is the five-second rule real? How risky is double-dipping chips at a potluck? Food safety expert Paul Dawson, co-author of the new book "Did You Just Eat That?", shares scientific answers to our most pressing questions about germs at the table. Then we visit a mysterious basement marketplace showcasing the future of meat.
Sami Tamimi on the Delicious Complexity of Palestinian Food
Elderberries Don’t Boost Your Immune System, and Other Coronavirus Myths Debunked
Why We Need Black-Owned Food Media
Chef Dominique Crenn on Eating as Activism—and the Secret to Phenomenal Sandwiches
Swollen Hands, Rampant Contagion, No Sick Days: Processing Chicken During a Pandemic
White People Own 98 Percent of Rural Land. Young Farmers Are Asking for It Back.
A Science-Loving Chef's Guide to Eating Safely Right Now
How Does Your Pandemic Garden Grow?
Should Restaurants Be Saved?
Recipe for Escape
The Food Workers Who Brave Coronavirus to Feed Us
Your Best Dinner Option Is Hiding in Your Pantry
Many Restaurants May Never Re-Open After Coronavirus
103 – The Golden Arches’ Long Shadow on Black America
102 – You've Never Met Anyone Like This Bee Hunter
101 – Michael Pollan on the Iowa Farmers Who Will Sway the Election
100 – Who Are the Millennial Farmers?
Chicken, Waffles, and Smashing the Patriarchy
The Bizarre Fad Diet Taking the Far Right by Storm
99 – This Lab Makes Real Meat—But Not From Animals. Will You Eat It?
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