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We're losing our sturgeon supply and black market caviar is becoming a real thing. Tune in to a brand new episode of What Doesn't Kill You as Katy Keiffer is chatting caviar with Michelle Nijhuis. Michelle writes about science and the environment for National Geographic and other publications. She is also a contributing writer for Smithsonian and a longtime contributing editor of High Country News, a magazine known for its in-depth coverage of environmental issues in the American West. Her most recent piece is called Caviar’s Last Stand, published simultaneously with FERN and Medium, about the loss of a species in the service of gluttony.. for money and for food. This program was brought to you by Cain Vineyard & Winery.

"[Caviar is] small, it can be smuggled - it's really in some ways the ideal black market item." [05:00]

"Caviar rose in popularity before it came rare. I think it was the allure of a foreign delicacy in Europe that came with that stature. Now that it's gotten rare, that's only added to its cache." [24:00]

--Michelle Nijhuis on What Doesn't Kill You


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When Sex in the City went to Magnolia Bakery it wasn't long before cupcakes became all the rage not just in New York City but across the United States. But look out, a new pastry has been quietly but quickly stealing the scene: the French macaron. But is it here to stay or just another food fad? Linda Pelaccio sits down with pastry chefs Kathryn Gordon and Anne McBride who have just written a new book, Les Petits Macarons to discuss the delicious pastry's history, benefits (no fat and gluten free!), and staying power in the dessert food world. Tune in for a how-to guide making your own macarons or where you can take a macaron making class. This episode is sponsored by Cain Vineyard and Winery.


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Let's Get Real is officially 100 episodes old! Can you believe it? Erica celebrates with a "fancy" tale about squeezy fruit packages, "motherhood", fiber gummies and foodiness. Tune in and celebrate! Today's show was brought to you by Cain Vineyard & Winery.


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