Four great writers—and speakers—on how to eat, how to write and what foods and food issues should be on our minds today.
Milk is one of the most controversial foods in history. Mark Kurlansky (author of more than 30 books, including bestsellers Cod and Salt) and Blue Hill’s Dan Barber (author of the ground-breaking book The Third Plate) debate, debunk and discuss GMO, raw, grass vs. grain, sheep vs donkey, and other fascinating questions raised in Mark’s latest brilliant deep dive, Milk! A 10,000 Year Old Food Fracas.
The New Yorker’s new weekly food critic, Hannah Goldfield discusses the role of restaurant criticism today with author Bianca Bosker (Cork Dork). How does Goldfield choose her subjects for her 'Talk of the Town for restaurants'? What will next year's big ingredient be? What does she hate and what, after thousands of restaurant meals does she always crave?