On the Lambic

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May 22nd, 2015May 20th, 2016

Brian Wansink, author of Slim by Design, shares the latest findings on why we eat what we do, beer expert Greg Engert gives us a taste of the delicious world of spontaneous fermentation and Maryann Tebben joins us to talk about her book, Sauces: A Global History. Carla Seidl visits the mill Carolina Ground, and Richard Wrangham, author of Catching Fire, explains the role cooking played in the evolution of humans.

Jane and Michael Stern's Roadfood