Tristram Stuart: The global food waste scandal
Western countries throw out nearly half of their food, not because it’s inedible -- but because it doesn’t look appealing. Tristram Stuart delves into the shocking data of wasted food, calling for a...
View ArticleTyrone Hayes + Penelope Jagessar Chaffer: The toxic baby?
Filmmaker Penelope Jagessar Chaffer was curious about the chemicals she was exposed to while pregnant: Could they affect her unborn child? So she asked scientist Tyrone Hayes to brief her on one he...
View ArticleHomaro Cantu + Ben Roche: Cooking as alchemy
Homaro Cantu and Ben Roche come from Moto, a Chicago restaurant that plays with new ways to cook and eat food. But beyond the fun and flavor-tripping, there's a serious intent: Can we use new food...
View ArticleBen Goldacre: Battling bad science
Every day there are news reports of new health advice, but how can you know if they're right? Doctor and epidemiologist Ben Goldacre shows us, at high speed, the ways evidence can be distorted, from...
View ArticleJosette Sheeran: Ending hunger now
Josette Sheeran, the head of the UN's World Food Program, talks about why, in a world with enough food for everyone, people still go hungry, still die of starvation, still use food as a weapon of war....
View ArticleNathan Myhrvold: Cooking as never seen before
Cookbook author (and geek) Nathan Myhrvold talks about his magisterial work, "Modernist Cuisine" -- and shares the secret of its cool photographic illustrations, which show cross-sections of food in...
View ArticleReviving New York's rivers -- with oysters!
Architect Kate Orff sees the oyster as an agent of urban change. Bundled into beds and sunk into city rivers, oysters slurp up pollution and make legendarily dirty waters clean -- thus driving even...
View ArticleArthur Potts Dawson: A vision for sustainable restaurants
If you've been in a restaurant kitchen, you've seen how much food, water and energy can be wasted there. Chef Arthur Potts-Dawson shares his very personal vision for drastically reducing restaurant,...
View ArticleMarcel Dicke: Why not eat insects?
Marcel Dicke makes an appetizing case for adding insects to everyone's diet. His message to squeamish chefs and foodies: delicacies like locusts and caterpillars compete with meat in flavor, nutrition...
View ArticleHeribert Watzke: The brain in your gut
Did you know you have functioning neurons in your intestines -- about a hundred million of them? Food scientist Heribert Watzke tells us about the "hidden brain" in our gut and the surprising things it...
View ArticleGraham Hill: Why I'm a weekday vegetarian
We all know the arguments that being vegetarian is better for the environment and for the animals -- but in a carnivorous culture, it can be hard to make the change. Graham Hill has a powerful,...
View ArticleDan Barber: How I fell in love with a fish
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could...
View ArticleJamie Oliver's TED Prize wish: Teach every child about food
Sharing powerful stories from his anti-obesity project in Huntington, W. Va., TED Prize winner Jamie Oliver makes the case for an all-out assault on our ignorance of food.
View ArticleCarolyn Steel: How food shapes our cities
Every day, in a city the size of London, 30 million meals are served. But where does all the food come from? Architect Carolyn Steel discusses the daily miracle of feeding a city, and shows how ancient...
View ArticleCary Fowler: One seed at a time, protecting the future of food
The varieties of wheat, corn and rice we grow today may not thrive in a future threatened by climate change. Cary Fowler takes us inside a vast global seed bank, buried within a frozen mountain in...
View ArticlePeter Reinhart on bread
Batch to batch, crust to crust ... In tribute to the beloved staple food, baking master Peter Reinhart reflects on the cordial couplings (wheat and yeast, starch and heat) that give us our daily bread....
View ArticleJennifer 8. Lee hunts for General Tso
Reporter Jennifer 8. Lee talks about her hunt for the origins of familiar Chinese-American dishes -- exploring the hidden spots where these two cultures have (so tastily) combined to form a new cuisine.
View ArticleBenjamin Wallace: The price of happiness
Can happiness be bought? To find out, author Benjamin Wallace sampled the world's most expensive products, including a bottle of 1947 Chateau Cheval Blanc, 8 ounces of Kobe beef and the fabled...
View ArticleDan Barber's foie gras parable
At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa...
View ArticleAnn Cooper talks school lunches
Speaking at the 2007 EG conference, "renegade lunch lady" Ann Cooper talks about the coming revolution in the way kids eat at school -- local, sustainable, seasonal and even educational food.
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