Michael Moss has pulled back the curtain on the food industry and exposed some mind numbing horrible practices being imposed on consumers today. In Salt Sugar Fat, Pulitzer Prize–winning investigative reporter Michael Moss shows how we got here. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century—including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more—Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research. On this special recording, Eddie Shumard chats with Michael Moss about the food industry's role in our obesity epidemic. Find out the science behind addictive foods and learn why Michael feels the soda industry has done nothing to slow down the national consumption of sugary fattening drinks. This program was sponsored by Cain Vineyard & Winery. Music provided courtesy of Takstar

"I dont see these food giants as being evil empires out to intentionally make us obese or otherwise ill, nor do I point to any one of their products as being responsible for the obesity epidemic. Rather, these are companies doing what companies do - making money by selling lots of product." [05:00]

"They can't just dial back on salt, sugar or fat or sometimes all three then fiddle with the rest of the ingredients and hope to have a solution - they really have to do some substantial solid research." [08:00]

"We all have to realize the playing field isn't level. Obesity is costing a estimated $300 million in medical expenses and loss of productivity. The soda industry is spending tons of money to get us to drink more." [25:00]

--Author Michael Moss on HeritageRadioNetwork.org

This weeks episode of Cooking Issues melts down the science behind sugar's decomposition under heat as well as sous-vide and low-temp fish cooking techniques. What do manatees, tissue engineering, tattooing your own fruit have in common? Tune in to find out. This episode is sponsored by Hearst Ranch.

This week on Why We Cook, Erica has a special guest in the studio - Pastry Chef and Culinary Instructor Chad Pagano. Erica and Chad talk about all things related to baking, including sugar varieties, the shelf life of flour and how egg quality really DOES matter. This episode was sponsored by Egglands Best, in support of Susan G. Komen for the Cure.

Fresh Fruit Tart using Pastry Cream (recipe based on one from a class by chef Chad Pagano) via Pretty Tasty Cakes