food

Bananas: Cynthia Enloe (Ep. 3)

In this episode our secret ingredient is Bananas! We talk with feminist writer and professor Dr. Cynthia Enloe, who’s latest book, Bananas, Beaches and Bases: Making Feminist Sense of International Politics, investigates the long history of oppression in the banana industry, and the intricate power structures involved in bringing this yellow fruit to grocery stores all over the world.

About The Hosts

Raj Patel is an award winning food writer, activist and academic. The author of Stuffed and Starved: The Hidden Battle for the World Food System, and his latest, The Value of Nothing, is a New York Times best-seller.

Tom Philpott is an award winning food writer for Mother Jones, who’s ground-breaking work on almonds exposed a myriad of environmental and ethical issues around almond production in California.

Rebecca McInroy,is an executive producer and host for KUT Radio in Austin, Texas. She is the co-creator, producer and host of various podcasts and shows including, Views and Brews, Two Guys on Your Head, Liner Notes, The Write Up, and The Secret Ingredient.

In each episode we chose one food to investigate, and talk with the people who’s life’s work has been to understand the complex systems of production, distribution, marketing and impact, these foods have on our lives.

We won’t tell you what to eat, but we can tell you why you’re eating!

Pancakes: Toni-Tipton Martin (Ep. 2)

In this episode of Views and Brews we’ll tour over 100 years of southern cooking with Toni-Tipton Martin author of The Jemima Code: Two Centuries of African American Cookbooks! Join KUT’s Rebecca McInroy, along with food writers and hosts of KUT’s newest podcast The Secret Ingredient, Tom Philpott and Raj Patel, as we explore the rich social, political, and economic history of the south, through food.

V&B: Molly Ivins

In this episode of Views & Brews, KUT’s Rebecca McInroy joins Ivins’ long-time friend and author of Stirring It Up with Molly Ivins, Ellen Sweets as well as Pullitzer-Prize winning political cartoonist Ben Sargent and Ivins’ personal assistant Betsy Moon  in a discussion on Molly’s approach to politics, her life, the significance of satire, and of course food.

Diets, Dieting, and Food Rituals

In this edition of Two Guys on Your Head, Dr. Art Markman and Dr. Bob Duke, talk about the complex metabolic system that goes into how we eat and process food, and the benefits of food rituals and eating together, not only on our bodies, but on our brains as well.

TX Standard 22: Cricket Power

A Texas food company hopes to sell America on getting an energy boost from bugs. We’ll sample the big idea behind ‘Hopper Bars’.

KUT Weekend – March 28, 2014

Saving Mexican free-tailed bats….how deep can taxes be cut in Texas…..why limes are becoming so expensive. Those stories and more in this edition of KUT Weekend! Subscribe at https://weekend.kut.org

Why We Crave Sugar

Why is it hard to have just one of those delicious slices of pound cake over the holidays? Well, it turns out it has less to do with the creamy butter and more to do with the way our brains react to those sweet white grains of sugar.

In this edition of Two Guys on Your Head, Dr. Art Markman and Dr. Bob Duke discuss the ways our brains respond to sugar by releasing dopamine. While we may think this dopamine is supposed to make us feel good, what the chemicals in our brains are trying to do is to teach us that this sugar is a good thing and that we want more of it for our survival. This might have been beneficial to us 150,000 years ago, but with sweets in every candy dish, gas station, and coffee shop, craving sugar has its consequences.