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First Aired - 11/09/2011 11:00AM Download MP3 (Full Episode)
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This week on Taste Matters, Mitchell Davis is joined by the "Semitic Swinologist" himself, Jeffrey Yoskowitz. Jeffrey Yoskowitz is a freelance journalist from New York covering food, culture and politics. His work has been published by The New York Times, The Atlantic, The New Republic, The Montreal Gazette and Meatpaper, among other publications. Jeffrey has also focused extensively on the pork taboo in the past five years. In 2011 he launched the story project Pork Memoirs.. Tune in to learn more about pork as it relates to Jewish culture and how the taboo has evolved over the years. This episode was sponsored by Heritage Foods USA.


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First Aired - 03/17/2014 12:00PM Download MP3 (Full Episode)
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What does Hormel have to do with the water supply in Nebraska? What are the issues facing workers in the pork industry? Find out on a pork-themed episode of What Doesn't Kill You as Katy Keiffer chats with expert Ted Genoways. Ted Genoways is editor-at-large at OnEarth, the magazine of the Natural Resources Defense Council. He has also contributed to a number of other magazines such as The Atlantic, Bloomberg Businessweek, Harper's, Mother Jones, The New Republic, and Outside. His book, The Chain: Farm, Factory, and the Fate of Our Food, is forthcoming from HarperCollins in October. This program was sponsored by Cain Vineyard & Winery.

"The bigger issue is how these animals are raised in such an intense concentration and how that then creates a situation where manure is present in such concentration. The hog truckers don't want to move the waste over large distances, and it wouldn't be idea because there are spills. So, to me, the real solution is to have the raising of animals be spread out as it was up until these confinements became the next step in big agriculture in the 1970's." [20:00]

--Ted Genoways on What Doesn't Kill You

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First Aired - 03/11/2014 12:00PM Download MP3 (Full Episode)
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This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has been sponsored by S. Wallace Edwards & Sons.

"As a group, cephalopods are short-lived a real big squid is only living for 5 or 6 years." [28:00]

Dave Arnold on Cooking Issues

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