We’re learning a lot about the role that microbes play in the world, and especially for humans, and so I think people’s ideas about ‘Microbes are all bad’ are changing.
Dr. Rachel Dutton is a microbiologist who looks at cheese and its microbes. We’ll find out about her work with chefs and how a certain type of bacteria from San Francisco is responsible for the world’s sourdough breads.
Lots of cheese in today’s show! Chef Bob Adkins shows us how easy making your own cheese can be.
Luke Runyon looks at the Future Farmers of America, or rather the FFA, and why it’s enjoying record enrollment.
And, our first barbecue story of the year. We visit a gas station that is famous for its barbecue.
- Using DNA Data To Prevent Food-Borne Illness
- Wal-Mart aims to push organic foods into mainstream
- This App Could Let You Count Calories by Taking a Picture of Your Food
Stories On This Episode
Those involved with FFA tout the record enrollment as a testament to the organization’s nimbleness in the face of an increasingly urbanized society.
Barbecue champion Chris Marks joined the Barbeque Train at the Short Stop Food Mart to cook up the perfect rib.