It's All About Food - Ramin Ganeshram, Saffron, A Global History

Ramin Ganeshram, Saffron, A Global HistoryJournalist and chef Ramin Ganeshram is the author of a number of cookbooks and The General’s Cook: A Novel.
 Explore the dramatic history of the world’s most expensive spice in Saffron: A Global History. Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars as well as smuggling schemes and used in medicine and cosmetics. Complete with delicious recipes and surprising anecdotes, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors, and black-market smugglers. 
Hartglass & De Mattei continue the conversation on saffron, including REAL recipes with saffron.
 Links and recipes discussed in the program: Risotto VeganeseRisotto Milanese in Saffron Vegetable Broth The End of Meat Is Here, by Jonathan Safran FoerJonathan Safran Foer on IT’S ALL ABOUT FOOD: We Are the Weather 

It's All About Food - Hartglass & DeMattei, Cepes, Crêpes and Celebrating Veganuary

Hartglass & DeMattei, Cepes and Crêpes and Celebrating VeganuaryCaryn Hartglass and Gary DeMattei are in the studio at Responsible Eating And Living Headquarters to talk to you about cepes and crêpes and the importance of terroir when it comes to the flavor in food, on land and in the sea. They’ll also be giving delicious Veganuary food tips. Links and recipes mentioned in the program: Veganuary Interview with co-founders Matthew Glover and Jane LandCabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19 REAL Vegan-Style MeatloafBuckwheat CrêpesSauerkraut

It's All About Food - Nava Atlas, Plant-Powered Protein

Nava Atlas, Plant-Powered ProteinNava Atlas is a vegan cooking expert and the author of many bestselling cookbooks, including 5-Ingredient Vegan, Vegan on a Budget, Wild About Greens, and Vegan Holiday Kitchen. Nava also creates visual books on women’s issues and runs two websites, TheVeganAtlas.com and LiteraryLadiesGuide.com. She lives in the Hudson Valley region of New York State with her family.
 

It's All About Food - Wendy A. Woloson, Crap, A History of Cheap Stuff in America

Wendy A. Woloson, Crap, A History of Cheap Stuff in AmericaWendy A. Woloson is associate professor of history at Rutgers University-Camden and the author, most recently, of In Hock: Pawning in America from Independence through the Great Depression, also published by the University of Chicago Press, and coeditor of the collection, Capitalism by Gaslight: Illuminating the Economy of 19th-Century America.