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Published September 1st, 2014

Running time: 3 Minutes

Erin Fairbanks speaks with Flash Talks Cash host JoAnn Fleming about the Burger King acquisition of Tim Hortons and what to make of the the chain restaurant's headquarters' relocation to Canada.

By Erin Fairbanks


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William Sitwell, author of A History of Food in 100 Recipes, joins Linda Pelaccio for this week's episode of A Taste of the Past to talk about the evolution of the food industry over hundreds of years. Tune in to hear William talk about the initiation of fast food and supermarkets, and how the idea of self-service mechanized the business of eating. From Mesopotamia to Mario Batali, William highlights and reproduces important recipes in order to transport the reader to specific time periods. How do different foods denote status? Learn about William's literary lineage, and how that inspired his writing. How did William decide to outline his book, and why does food history research require primary sources? Find out all of this and more on this week's edition of A Taste of the Past! Thanks to our sponsor, Hearst Ranch, and thanks to Plexophonic for today's break music.

"Food is a wonderful subject for journalists because it touches on so many aspects of everyone's lives." [3:30]

-- William Sitwell on A Taste of the Past


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This week on What Doesn't Kill You, Katy Keiffer chats with Patrick Martins about his book, The Carnivore's Manifesto: Eating Well, Eating Responsibly, and Eating Meat. The book features fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement.

"If there's a truth out there - that truth applies to everybody whether you're rich or poor, black or white. The elitism argument [in food] demeans poor people." [13:00]

"We need more farms producing more food for more Americans. That's one of the goals of this book." [16:00]

--Patrick Martins on What Doesn't Kill You


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