Brian Wansink, author of Slim by Design
, shares the latest findings on why we eat what we do, beer expert Greg Engert gives us a taste of the delicious world of spontaneous fermentation and Maryann Tebben joins us to talk about her book, Sauces: A Global History
. Carla Siedl visits the mill Carolina Ground, and Richard Wrangham, author of Catching Fire
, explains the role cooking played in the evolution of humans. [Broadcast Date: May 22, 2015]
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