Author Joanne Lamb Hayes talks about wartime culinary trends, victory gardens & meat Substitutes.

Dave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry.

"When you're cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart."

"I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness."

--Dave Arnold on Cooking Issues

Leah Eden calls Patty Lovera from Food & Water Watch to talk about the new federal legislation that was introduced that would require the labeling of all genetically-engineered foods. Tune into this HRN Community Session to learn more about what food products would be labeled under the Genetically Engineered Food Right to Know Act. Patty talks about the possibility of genetically-engineered fish entering the market, and how that affects certain food regulations. Learn a little history about health labeling for food in the United States, and hear why GMO products can so easily sneak their way into your otherwise healthy meal. To find out more information about the bill check out www.FoodandWaterWatch.org and to show your support for this bill head over to Center for Food Safety’s online letter. This program has been sponsored by Route 11 Potato Chips. Thanks to Obey City for today's sounds.

"A lot of the genetically-engineered foods that we come across are hidden... sugar from GMO sugar beets, or oils that might be genetically-engineered." [14:00] -- Patty Lovera of Food & Water Watch