OPB | The Four Top
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Savor the conversation. Every other Monday, a roundtable of culinary media insiders discuss today's hot-button topics in food and beverage culture. Hosted by Katherine Cole in partnership with OPB.
OPB | The Four Top
4y ago
How has COVID-19 changed the public's perception of veganism? Why is the "Black Veganism" movement gaining traction right now? And how are vegans navigating the world differently in 2020? The Rev. Dr. Christopher Carter, Talia Pollock, and Waz Wu bring us up to speed on veganism's new guard ..read more
OPB | The Four Top
4y ago
What explains the high infection rate of COVID-19 among food-processing workers? Do Americans have a new understanding of food insecurity? And what is “corona-conscious eating”? Elle Simone Scott, Dr. Don Schaffner and Sophie Egan fill us in ..read more
OPB | The Four Top
4y ago
Who are the new culinary entrepreneurs of the COVID-19 quarantine? The innovators who are bringing foods from farms to doorsteps, sending exotic ingredients across the country, and connecting families through cooking. Our guests are Julia Niiro, Ted Farthing, and Kelly Montoya ..read more
OPB | The Four Top
4y ago
Everything we thought we knew about nutrition was wrong. According to journalist Nina Teicholz, Dr. Miles Hassell, and salumist Elias Cairo, a salami a day might just keep the doctor away ..read more
OPB | The Four Top
4y ago
In this special episode, Carrie Welch, Vitaly Paley, and Heather Kintler discuss the profound impact that COVID-19 has had on their businesses ..read more
OPB | The Four Top
4y ago
Is foraging the new farming? How will Gen Z change the food industry? And how will a cutting-edge grocery chain change the health industry? Panelists Rowan Jacobsen, Jen Bryman and Fernando Divina discuss ..read more
OPB | The Four Top
4y ago
Meet women who are changing the wine industry, at the Assemblage Symposium, recorded live ..read more
OPB | The Four Top
4y ago
Have you tried the Japanese breakfast food that's as sticky as chewing gum and "smells like stinky feet"? Meet natt ..read more
OPB | The Four Top
4y ago
What do Americans get wrong about Japanese flavors? Is it difficult for females to make it as professional Japanese chefs? And is Japanese cuisine bolstered by deep philosophical underpinnings ..read more