Supermarket cashiers, meal delivery folks, fast-food cooks, and farmworkers—all help keep society together. While that’s always been true, the COVID-19 crisis has put them in the spotlight. On this episode, we talk to food workers who are putting their lives on the line to feed the nation. You’ll hear about how their work has changed in big and small ways, from a Door Dasher’s elaborate cleaning routine to a small farm’s struggle to keep up with the surging demand for CSA boxes.
20 - 5 Cookbooks That Wowed Us in 2016
19 - Top Chef's Tom Colicchio Talks Trump
18 – Eat Like a President
17 - Mark Bittman’s Recipe for the Next Presidency
16 - What Fox News Missed in Chinatown
15 - What American Food is Missing
14 - The Science of What Kids Eat
13 – Can Fast Food Be Healthy?
12 – You’re Eating a Lie
11 - Luz Calvo and Catriona Rueda Esquibel - Real Mexican Food
10 - Tunde Wey - Cooking While Black
9 - Andy Bellatti - The Politics of Health Advice
8 - Michael Pollan – Magic Mushrooms
7 - Monica Jain - Fishy Business
6 - Bill Marler - Outbreak!
5 - Amanda Cohen and Adam Danforth - Meat and Veggie Showdown
4 - Saru Jayaraman - The Tipping Point
3 - Bettina Elias Siegel - Cafeteria Confidential
2 - Marta Zaraska - Zebra Meat and Vegan Butchers
1 - Brian Wansink - Choose Your Plate Wisely
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