From Mike... Kudu burgers at Addo Elephant National Park, Port Elizabeth, South Africa. 2:42 pm.
We're starting a regular video segment for Slate in which we test out food innovations submitted by you, our listeners. It's a segment about science and lab testing, but also about innovation and seeking a better way. And it will be silly, of course. The segment needs a name. Got an idea that brings together these themes?
The week of July 4th, we're planning a show all about buns. No, not THAT kind of buns, get your mind out of the gutter! It'll be about hot dog and burger buns, and all kinds of sandwich buns. So, what are your thoughts? What's the correct bun-to-filling ratio? How closely should the size of the bun correspond to the
We're planning our first ever call-in show, a full episode made up of calls from you, our loyal listeners. If you have a debate for us to take up, a bone to pick with us, a question to ask, or a food issue for us to resolve, we want to hear from you. We'll tape the show
This week we talk all things yogurt with our friend Caitlin Kenney, a producer on the awesome NPR podcast and blog Planet Money. We cover everything from granola to Activia, and Caitlin tries to help us figure out why countries with economic upheaval -- like Greece and Iceland -- also tend to be known for their yogurt.
We love all the comments we get on the blog and Facebook about food issues you're wrestling with. Now we want to do something new to get more of that conversation on the podcast. So we're going to try a call-in show. We'll need your help. Think about debates you've had about eating, challenges you've run
Quebec City, 8:42 pm. While Dan explores poutine in Canada, Shannon explains its ideal characteristics: This is a great poutine because it has enough gravy to cover most of the fries and melt the cheese slightly, but not so much to soak all the fries and ruin the crispiness factor. Poutine or otherwise, we want to see what you're eating. Share pics of your