Rebecca Sheir

Rebecca Sheir is the host of Metro Connection on WAMU 88.5 in Washington, D.C. She previously served as host of AK on Alaska Public Radio Network and reported for NPR member station KTOO in Juneau. Her stories have won numerous awards, airing on public radio programs such as All Things Considered, Weekend Edition, Marketplace, Latino USA, Only a Game, Here & Now, Interfaith Voices and Voice of America.

Content By This Author

Susan Benjamin, founder of True Treats Candy and author of Sweet as Sin, explains the history of candies like Necco Wafers and Circus Peanuts.
In order for Roman cuisine to survive, "it has to be tweaked for the contemporary palate and the contemporary wallet," says Katie Parla, co-author of Tasting Rome.
"The dark history of bananas is we've exported a lot of the costs of this fruit in order to have a cheap, happy fruit here for the American consumer," says Nicole Vitello, president of the importer and wholesaler Equal Exchange Bananas.
If you have tried a Belgian lambic beer, then you have tasted the results of spontaneous fermentation. The beer is exposed to naturally occurring yeast and bacteria in the open air, and matured in oak barrels for months or years.
The picnics Jen Stevenson attends are more elaborate than just a blanket and a basket of food. Stevenson's picnics involve pre-bottled cocktails, dishes assembled al fresco and dessert displays on wheels. She is co-author of The Picnic and a member of The Portland Picnic Society.
At any given moment, there are more than 20 billion chickens on earth, says Andrew Lawler. How did one bird become so ubiquitous? The author of Why Did the Chicken Cross the World? shares seven facts from the bird's history.
"I thought every family, growing up, was Swedish, a little bit Korean, a little bit Jewish and a little bit Ethiopian," says chef Marcus Samuelsson, author of Marcus Off Duty: The Recipes I Cook at Home. He embraces flavors from around the world in his cooking.
"It's sort of a funny thing for me to say as a restaurant chef, but my advice to my sons and to everyone is to cook at home at least most of the time," says chef Cal Peternell, author of Twelve Recipes.
Cider was the most popular beverage for early Americans -- John Adams drank a tankard nearly every day, says Amy Traverso, author of The Apple Lover's Cookbook. "[It] was part of our culture that we lost and really forgot about."
Jolie Kerr thinks dish soap is romantic. She would -- she is the author of My Boyfriend Barfed In My Handbag ... And Other Things You Can't Ask Martha. Kerr shares seven tips for cleaning kitchens.
Paula Marcoux, author of Cooking with Fire, says many of the flatbreads we know today are "from one idea that just diffused over thousands of years." The food historian and former archaeologist recreated a flatbread recipe from archaeological artifacts.
Baker, entrepreneur and James Beard award-winning cook Mark Furstenberg is preparing to open Bread Furst, a neighborhood bakery located in northwest Washington, D.C. "Seventy-five-year-old people don’t generally start businesses," he says.
Sam Chapple-Sokol defines culinary diplomacy as "the use of food in cuisine as an instrument to create cross-cultural understanding in the hopes of improving interactions in cooperation.
Rene Redzepi made three changes at his restaurant, Noma, to improve the working environment: He moved back the open hour, closed the banquet room and added music in the kitchen.
Daisuke Utagawa, co-owner of Sushiko, says he tries to instill the philosophy of Japanese cuisine into ingredients available in the U.S.
Twinkies, cheese puffs, corn nuts, potato chips -- these popular snacks aren't necessarily what we would think of as homemade or healthy.
Doron Petersan, of Sticky Fingers Sweets & Eats and author of Sticky Fingers' Sweets, is a vegan baker who won Cupcake Wars -- twice.