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This week on A Chef's Table... This week's featured recipe: This week's featured books: The Hamburger by Josh Ozersky, read more Josh Ozersky at: nymag.com/daily/food/
Pig Candy: Taking My Father South, Taking My Father Home by Lise Funderburg The Prairie Table Cookbook by Bill Kurtis Prairie Girl's Guide to Life by Jennifer Worick Drink: A Cultural History of the Alcohol by Iain Gately A Short History of the American Stomach by Fred Kaufman
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Listen A Chef's Table is now available as a podcast. Listen to this week's show:
Making healthy food and drink choices is a wise way to keep... 
09/04/10 - For Your Labor Day Picnic, Try Grass-Fed Beef! Grass-fed is leaner and lower in saturated fat and that means you have to make some cooking adjustments. It's easy to do as Rick Bayless explains. Photo by Flicker user Another Pint Please... / CC BY-NC 2.0 Tips and Recipes Next FIT Webchat: Related Webchat:
August 31, 2010 With Salmonella, It's A Chicken-Or-Egg Conundrum August 21, 2010 Fixing a World That Fosters Fat August 14, 2010 Walking to School Could Ease Classroom Stress Join in the next Fit WebChat » More stories and audio in the FIT archive »  Philadelphia Department of Public Health's Communities Putting Prevention to Work initiative supports access to fresh fruits and vegetables. More information online at www.phila.gov/health. |
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So, you're on a picnic this weekend. Take a look at the table. We have so many different influences on our cuisine. On today's show we'll take a look at what America eats. Josh Ozersky, our Mr. Cutlets, says there's one food that is categorically American -- the hamburger. And if it is grass fed and raised on the prairie, then even more so! Discover an unpublished WPA project with Pat Willard as she traces the meals and foodways of this writers project. Examining the history of alcohol left us with a question -- what about the music of prohibition?! Elisabeth Perez-Luna talks -- and takes a listen -- with 
