That’s one of the wonderful aspects about studying food is that it can be done from so many different perspectives and it brings together people from so many different departments here on campus.
That’s Peter Todd representing the cognitive science department at Indiana University. He’s combining his personal interest in food with his professional work looking at how we make decisions. He’ll be here to talk about food choice and smart shopping carts.
Soy beans aren’t just for food and feed anymore. Harvest Public Media looks at the many uses for the crop.
And two chicken recipes each cooked in only one pot. Not too many dishes to wash in Chef Daniel Orr’s kitchen today.
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- Government shutdown crimps some food inspections
- Fast-food drive-thrus are getting slower
Stories On This Episode
Increasingly, the soybean is being used in manufacturing — an ingredient in everything from glue to cleaning supplies to even furniture filling.
Peter Todd talks about what drives our food choices, and he gives us a sneak peak at technology that might be on its way to your local grocery store.
Chicken and veggies cooked in one of the most healthful ways possible. Use this recipe as a starting point and then let your culinary imagination run wild!
Thanks to a rainy spring season and hot summer temperatures, I started harvesting pumpkins from my garden in July. I'm using one in which to bake a chicken.