Food writer and Culinary Institute of America director Sophie Egan takes listeners on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character - work, freedom, and progress - and our eating habits, the good and the bad. Egan explores why these values make for such an unstable and often unhealthy food culture and, paradoxically, why they also make America's cuisine so great.
"Since Milk Is White, Why Is Butter Yellow?" is from the October 17, 2016 Science section of The New York Times. It was written by Sophie Egan and narrated by Corey M. Snow.
"Ask Well: Is Day-Old Kale Salad Less Nutritious than Fresher Kale?" is from the Health section of The New York Times. It was written by Sophie Egan and narrated by Fleet Cooper.