This is the second segment of Fresh Air's two-part interview with Daniel Pauly, a professor at the Fisheries Centre of the University of British Columbia. Pauly warns that the global fishing industry has drastically depleted the number of fish in the oceans.
The editor in chief of Gourmet joins Terry Gross to discuss the surprise announcement that the venerable magazine will publish its final edition in November. Along with recipes and regrets, she'll talk about her new recipe book, Gourmet Today.
Wine critics Dorothy J. Gaiter and John Brecher advise you to seize the day — and that bottle of wine you've been saving. The Wall Street Journal's husband-and-wife wine team host the 10th annual Open That Bottle of Wine Night on Feb. 28.
Dorothy J. Gaiter and John Brecher, the husband-and-wife team behind The Wall Street Journal's weekly wine column Tastings, join Terry Gross to talk grapes, glassware and more — all with an eye on the bottom line.
In an open letter to the next president, author Michael Pollan writes about the waning health of America's food systems — and warns that "the era of cheap and abundant food appears to be drawing to a close."
That guilty feeling after a big meal? It might be about more than calories and cholesterol. New Yorker science writer Michael Specter explains how carbon emissions released during food production are having an impact on the environment.
Americans consume more bananas than apples and oranges combined. Dan Koeppel, author of Banana: The Fate of the Fruit That Changed the World, gives us a primer on the expansive history — and the endangered future — of the seedless, sexless fruit.
The book On Food and Cooking: The Science and Lore of the Kitchen has become a reference tool for many cooks. Now author Harold McGee has revised and updated the book. It's an exposition of food and cooking techniques, delving into technology and history. McGee diagrams the stages of making mayonnaise under a microscope, explains why peppers are hot, and why seafood gets mushy if you cook it improperly. McGee is a world-renowned authority on the chemistry of cooking.
Snacking on water beetles in Laos, dining on dog in Korea: Tom Parker Bowles, food writer for Britain's The Mail on Sunday, Night and Day, and Tatler (and son of Prince Charles' wife, Camilla Parker Bowles), has written what he's described as "a travel book about weird food."
It's called The Year of Eating Dangerously: A Global Adventure in Search of Culinary Extremes.
The well-known beer expert Michael Jackson died Aug. 30 after a heart attack; he was 65 years old. Jackson wrote The Pocket Guide to Beer, The Great Beers of Belgium and The World Guide to Beer, and starred in the documentary series The Beer Hunter. He spoke to Terry Gross in 1991.
Food scientist Massimo Marcone travels the world's remotest corners to investigate bizarre food "delicacies" — cheese infested with squirming maggots, coffee brewed from coffee beans extracted from the feces of a cat-like creature, salad oil made from nuts excreted by goats, and so on.
Marcone teaches food science at the University of Guelph, in Ontario. His new book is In Bad Taste? The Adventures and Science Behind Food Delicacies