Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 12/16/2012 01:00PM
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This week on Straight, No Chaser, Katy Keiffer is joined in the studio by guest co-host Dr. Marion Nestle! Dr. Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. She is also Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. Katy and Dr. Nestle are talking sugar with Cristin Couzens, a senior consultant at the University of Colorado Center for Health Administration and an instructor at the University of Washington School of Dentistry. Hear about Cristin's experiences digging up the dirt of the sugar industry! Find out how the sugar business has attempted to hide the facts and abscond responsibility from the increase of Type 2 diabetes. How do sponsored studies alter scientific progress? Tune in to hear Dr. Nestle talk about some poorly-controlled scientific studies involving pomegranates, and learn just how many studies are influenced by outside corporate money. This program has been sponsored by S. Wallace Edwards & Sons.
"I'm all for suggesting that people cut down on the sources of sugars in their diet, especially through soft drinks because soft drinks have no redeeming nutritional value at all... The body is not equipped to handle that amount of sugar." [32:15] -- Dr. Marion Nestle on Straight, No Chaser
"I'm all for suggesting that people cut down on the sources of sugars in their diet, especially through soft drinks because soft drinks have no redeeming nutritional value at all... The body is not equipped to handle that amount of sugar." [32:15] -- Dr. Marion Nestle on Straight, No Chaser
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Sugar & Diabetes (20:10)
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Cristin Couzens, Marion Nestle, pet food, University of Colorado, diabetes, gum disease, sugar, Calories, diet, saturated fat, the sugar industry, Mother Jones, Nabisco, serotonin, depression, Hershey's, obesity, Type 2 diabetes, high fructose corn syrup, politics, Silver Anvil,Nutrition-ism (17:13)
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advertising, under-eating, FDA, science, public relations, doctors, Monsanto, sponsored studies, progress, food products, scientific studies, anti-oxidant, tobacco, David Katz, Yale, One nutrient at a time, ONAAT, Snackwells, nutrition-ism, salt, processed foods, soft drinks, fruit, added sugars, naturally-occurring sugars, morbidity, tooth decay,To comment on this episode click here. There are currently Comments
First Aired - 06/13/2012 11:00AM
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On this week's episode of Taste Matters, host Mitchell Davis chats with Fabio Parasecoli, Associate Professor and Coordinator of Food Studies at The New School. They discuss the role that food plays in pop culture and the media landscape of the 21st century. Hear how the celebrity chef and buzz word culture has changed the way we think about food and collective health. Why has food become so cool? How has globalization affected the way we eat? Join in on the conversation and learn more about food systems, identity and generational shifts on Taste Matters. This program was sponsored by White Oak Pastures.
"Looking at pop culture allows us to get a pulse of what people are collectively thinking."
"This element of coolness [surrounding food] can be used as a factor of distinction. So what happens to the people who are not cool enough to have access?"
"I think what's happening here [in the United States] is that people are realizing that there's potential to create a sense of community around food and a sense of local identity."
--Fabio Parasecoli, Associate Professor and Coordinator of Food Studies at The New School on Taste Matters
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Pop Culture & Food Systems (16:53)
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Fabio Parasecoli, Associate Professor at New School, Food Studies, food and pop culture, advertising, graphic design, menu design, food media, late night talk shows, celebrity chefs, buzz words, authentic, local, sustainable, obesity epidemic, collective health, sustainability, farmland, food systems, globalization, identity, food justice,Culinary Identity & Traditions (13:04)
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agricultural history, global food trends, food traditions, American food identity, locavore, Charleston, culinary traditions, regionalization, geography, nature of origins, authenticity, politics, immigrant culture, artisanal food, local production, farm to fork restaurants, industrial mass crop production, corn producers, food representation,To comment on this episode click here. There are currently Comments
First Aired - 04/30/2012 12:00PM
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On the second installment of After the Jump, Grace Bonney chats with the women behind her favorite website at the moment, Of a Kind. Hear how Claire Mazur and Erica Cerulo met and decided to turn the design world upside down with their wildly successful website featuring limited-edition products and stories from emerging fashion designers. Learn more about the nature of online sales and how they aspire to make the experience more personal and hands on. This program was sponsored by Whole Foods Market.
"I worked in the magazine industry at a time when so many big publications were folding. Clearly people were buying things that were being written about in the magazines, but the magazines themselves weren't seeing enough ad revenue to be kept up. I thought why not break down that publisher/editor wall and just sell the things we were writing about and write about the things we really believe in." --Erica Cerulo of Of a Kind on After the Jump"
The future of arts management is about taking the internet and leveraging it to disrupt the systems that have been in place forever and giving artists the opportunity to market and produce their work without having to go through this gallery system that is very closed and insular." --Claire Mazur of Of a Kind on After the Jump
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Erica Cerulo & Claire Mazur of Of a Kind (17:45)
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Of a Kind, Claire Mazur, Erica Cerulo, design, managing artists, event planning, creative projects, arts management, magazines, print media, online sales, distribution, designers, advertising, publishing, Erica Weiner, non disclosure agreements, Jen Bekman, human element of design, designers as artists,To comment on this episode click here. There are currently Comments
