Food & Cooking

Corby Kummer has been called the Dean of food writers in America. As one of the most respected food journalists, he writes for The New York Times Magazine, New York and Food and Wine. In addition he also a senior editor at The Atlantic Monthly. Kummer talks about his newest book The Joy of Coffee: The Essential Guide to Buying, Brewing and Enjoying (Chapters Publishing Ltd 1995) He talks about the reasons behind America’s love affair with gourmet coffees and some tips on how to make a good cup. Kummer lives in Boston, Mass.

Harvey Kravits and Jack Treatman are coffee experts. Kravitz is a coffee consultant. Treatman is the co-proprietor of Old City Coffee in Philadelphia. They talk about coffee beans, coffee history and the coffee culture.

Fred "Chico" Lager, former CEO of the Ben & Jerry's ice cream company. He joined the company in 1982, and together with Ben Cohen and Jerry Greenfield, built the company from a small ice cream parlor to a $100 million publicly held company. Lager just wrote a book, "Ben & Jerry's: The Inside Scoop" about his experiences building a successful business while upholding the founders' original philosophy of business as a catalyst for social change.

British Beer maven Michael Jackson(not THAT Michael Jackson). As a leading expert on beer, he's traveled the planet and northern California to sample and rate the wide range of beer-brewing. Jackson is also a historian of the drink, offering perspectives on the popularity of local microbreweries and the appeal of home-brewing. His books include "Pocket Guide to Beer -The Connoisseur's companion to over 1000 Beers of the World-" (Simon & Schuster) and "Michael Jackson's Beer Companion"

British Beer maven Michael Jackson(not THAT Michael Jackson). As a leading expert on beer, he's traveled the planet and northern California to sample and rate the wide range of beer-brewing. Jackson is also a historian of the drink, offering perspectives on the popularity of local microbreweries and the appeal of home-brewing. His books include "Pocket Guide to Beer -The Connoisseur's companion to over 1000 Beers of the World-" (Simon & Schuster) and "Michael Jackson's Beer Companion" (Running Press).

Business journalist Mark Pendergrast. His new book is "For God, Country, and Coca-Cola" shows how the soft drink became the world's most widely distributed product, and a symbol for the Western way of Life.

Michael Jacobson, the executive director of the Center for Science in the Public Interest. The center's just issued the second edition of their "Fast Food Guide." (published by Workman Publishing).

Restaurant critic John Mariani. He's written a book about the history of going out for a meal. "America Eats Out" (Morrow) portrays the origin and significance of every type of restaurant known to the American public, from the tavern to the automat to the golden arches.

Editor and columnist Raymond Sokolov. His new book is "Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats." (published by Summit Books) His premise is that Christopher Columbus initiated a worldwide culinary revolution when he discovered the New World. Sokolov is the editor of the Leisure & Arts page of "The Wall Street Journal," a columnist for "Natural History" magazine, and a contributor to "Food and Wine" magazine. (Interview by Marty Moss-Coane).

Food writer Edward Behr (pronounced "bear"). Behr writes, illustrates, and publishes the quarterly newsletter, "The Art of Eating." In each issue, Behr writes in-depth, personal essays about food and cuisine. The newsletter's subscription is small, but it's read by a large number of the top names in the food business. (Interview by Marty Moss-Coane)

Ok, maybe it's unpatriotic, but Rock Historian Ed Ward hates barbecues. It's not the food he minds -- he just doesn't like eating outside.

Jacobson is the executive director of the Center for Science in The Public Interest. He's one of the authors of the new book, "Safe Food." It's a guide to the dangers in what we eat. The book discusses pesticides, bacteria and other toxic substances found in food.

Terry talks about tuna fishing and free trade with:
(1) Activist Sam LaBudde, of the Earth Island Institute. He went undercover on a tuna boat and video taped the slaughter of dolphins during tuna fishing. The tape was instrumental in starting the tuna boycott.
(2) Attorney, Josh Floum sued the Bush Administration to get it to enforce its law regarding dolphin-safe tuna fishing.
(3) Philippe Charat, President of the Tuna Association of Mexico. He responds to criticism that fishermen are killing dolphins while tuna fishing.

We talk with the Village Voice's food writer. He was diagnosed as a diabetic as a child, an experience that he credits with making him more aware of the role of food in life and family. His new books is called "Learning to Eat.

We examine the current craze surrounding low-fat and low cholesterol foods. First, nutritionist Jane Hurley of the advocacy group, Science in the Public Interest talks about recent marketing trends in "healthy" food...things like McDonald's "McLean" burger. Second, Wall Street Journal cultural writer Raymond Sokolov talks about America's obsession with food and fat. Third, cardiologist Thomas Graboys of the Harvard School of Public Health gives us some sane advice about diet and health.

Michael Jackson (No, not THAT Michael Jackson). He's a beer expert who's written the "Pocket Guide to Beer (The Connoisseur's companion to over 1000 Beers of the World)," by Simon & Schuster. He lives in England and has also written "The New World Guide to Beer.

Josh Wesson, publisher and executive-editor of the Wine and Food Companion, tells us what wines are best for the Seder table, and what makes those wines Kosher.

Book critic John Leonard turns his critical eye away from books to discuss a topic dear to his heart: pork.

David Rosengarten and Joshua Wesson, coeditors of the "Wine and Food Companion," join Fresh Air to talk about the history, science, and varieties of sparking wine. Later, Atlantic Magazine food writer Cory Kummer recommends some of cheaper options available.

Food writer Harold McGee investigates the science of everyday cooking -- things like whether blowing on soup really cools it, or why hot water turns into ice cubes quicker than cold water. His new book is called The Curious Cook.