The Food Chain

Join Professor Amit Garg, a nephrologist with insights on clinical trials involving turmeric, Ragini Kashyap, a food researcher exploring its cultural significance, and Dr. Kathryn Nelson, a chemist dissecting curcumin's chemical properties. They explore turmeric's historical roots, its growing popularity in the West, and the dubious health claims surrounding supplements. The guests discuss significant scientific findings, the lack of benefits shown in high-quality studies, and the culinary joys of turmeric in everyday cooking.

Join celebrated chefs May Chow, Chantel D'Artnell, and Sean Kenworthy as they share their culinary journeys across continents. May reflects on her passion for modern Chinese cuisine and rapid restaurant expansion. Chantal discusses the art of botanical cuisine and nurturing a supportive kitchen culture. Sean dives into the challenges of adapting to diverse culinary environments. Together, they explore the relentless drive for innovation in the culinary world and offer sage advice for aspiring chefs, emphasizing experience and passion.

Marilyn Cornelis, an associate professor specializing in nutrition and genetics, shares her insights on our favorite morning ritual—coffee. She explains how caffeine interacts with our brain, boosting alertness and attention. Marilyn also discusses the potential health benefits of moderate coffee consumption, including a lower risk of diabetes and heart issues. Delve into the emotional ties people have with coffee, from cherished traditions to the complex flavors that keep us coming back for more!

Mathilde Rolanger, a spice specialist and founder of Épices Rolanger, takes listeners on a flavorful journey into the world of pepper. She vividly explains how pepper is cultivated, highlighting its transformation from green berries to black pepper. Mathilde showcases unique pepper varieties, each offering distinct flavors like vegetal, cheesy, and fruity. She emphasizes pepper's role as a flavor enhancer in dishes and shares tips for using coarser grinds to elevate both taste and health in cooking. Get ready to spice up your culinary adventures!

Join chef Siba Mtungana, known for her vibrant cuisine in Cape Town, and Seth Gerber, a restaurant expert from Boston University, as they dive into the hilarious world of restaurant complaints. They share outrageous stories from diners, revealing how some customers 'weaponize' their feedback with online reviews. Discover the emotional toll of rude complaints on staff morale and learn effective strategies for both diners and servers on managing issues smoothly. Get ready to rethink how you handle your next dining experience!

Lisa Young, a registered dietitian and author, explores the alarming rise of portion sizes and the impact of ultra-processed foods on public health. Lenny Vartanian, a psychology professor, delves into how larger portion sizes can trick our brains into eating more, even when we're aware of it. Together, they discuss cultural differences in portion sizes across countries, the confusion caused by serving labels, and practical strategies for managing portions. Tune in for insights on how to re-evaluate what's on your plate!

Explore the intricate world of dining etiquette as cultural norms clash at the table. Teenagers share their thoughts on manners, revealing surprising views on phones and napkin use. Journey to a prestigious club to learn why etiquette still matters. Discover Japanese table customs, where slurping noodles shows appreciation. Listen to Reggie Nelson's inspiring rise in finance and his early dining challenges. Restaurant owner Mo Abedin sheds light on handling rude customers and highlights respect as the cornerstone of modern etiquette.

Mike Kurtz, founder of Mike's Hot Honey, shares the labor-intensive journey behind popularizing his spicy condiment. Robert Craggs, Pladis's culinary innovator, reveals how trend scouting takes them around the globe for inspiration. Chef Pierre Thiam advocates for the ancient grain fonio, highlighting its potential and cultural significance. The trio discusses the intricacies of branding and scaling food trends, predicting that health-oriented and sensory-led foods will dominate future markets, driven by social media buzz.

Join a crisp enthusiast on a flavorful journey through the origins and innovations of potato chips. Discover how fine dining in 19th-century New York sparked their popularity. Learn about quirky pairings with wine and how Asian flavors are reshaping the snack scene. Hear from experts on the impact of climate change on potato production and the industry's push for sustainable practices. Plus, savor the vibrant stories behind unique snacks like Mexico's Toasty Loco. It's a crunchy ride through taste and culture!

Courtney Peterson, an intermittent fasting researcher from Harvard, Alexandra Johnstone, a nutrition scientist at the University of Aberdeen, and Marianella Herrera, a public health nutrition professor from Venezuela, dive into the breakfast debate. They discuss the health implications of skipping breakfast and the importance of meal timing for metabolism. Cultural breakfast habits are explored alongside the challenges of maintaining nutritious diets amid rising food prices. Listeners are encouraged to rethink breakfast as a crucial part of their health and nutrition.