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Thu May 2, 2013
Study Up For 'Think': Making Dinner Out Of Disaster
According to the headlines we scan while waiting for giant portions of food at restaurants, American diets are still in big trouble - and the quick-turn options available aren't helping. So, what to do? Food writer Michael Pollan writes about benefits of preparing food that can be life-changing in Cooked: A Natural History of Transformation. Hear him on Think at noon.
But first, see Pollan in action with Michael Moss, who popularized the term "pink slime" with Pulitzer Prize- winning stories about the meat industry. The power team shops for and makes a meatless lunch together for the New York Times. Watch the experts who cook for their families size up products in the aisles.
Listen to Think from noon to 2 p.m., Monday through Thursday, on KERA 90.1. You can stream the show at kera.org.