Thanksgiving is America's day to eat and talk about food: why we eat what we eat, why we eat so many bad things and how we can learn to enjoy more of the good things. Food preparation is not rocket science, it's brain science. We learn how food companies mix salt, sugar and fat to make combinations you just can't resist. We also hear how government subsidies favor processed food and how you can get in on what constitutes a promising food revolution. Finally, we talk about the joy of eating and how food shapes our memories of people and places, of childhood and family.
The Perils and Pleasures of Eating
David Kessler - pediatrician and former FDA Commissioner - @DavidAKesslerMD, Marion Nestle - New York University - @marionnestle, Deborah Madison - Local food advocate and former Restaurateur, Greens , Scott Peacock - Cookbook author and chef