Food & Cooking

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.