"Raw" cheeses are demonized... but could they be less harmful for you than raw fruits and vegetables? How are home brewers leading the backyard biologist movement? And those who work in artisanal food industries are asking themselves: Is the conversa...

How did our guests build businesses selling candy, cupcakes and chronicles to adults? Next, what’s the magic formula for making a visual splash with a food startup? And finally, there’s a sense of tension in the American food scene, with raw veggies an...

Why is cider the fastest-growing segment in the American drinks industry? Next, what's the deal with professional beverage tasting? And finally, craft beverage producers are constantly being solicited for donations.

With food media increasingly fragmented, why are some brands staging live IRL events? Next, do you sous vide at home? And finally, what are food entertainment personalities really like when the cameras turn off? We discuss on Episode 31 of The Four Top, online from Nov. 6.

Did you know that the hospitality industry is the profession with the highest rate of substance abuse? What's the deal with the new crop of beer spritzes, with names like Radler and Shandy? And finally, how did a brewery open in Flint, Michigan, during...

How rude can restaurant patrons be? Very. Next, food cart vendors and restaurateurs are battling. What role should city legislators play in this war? And marijuana can't be served in dining establishments—yet—so how are chefs working around the laws to...

What are the implications of a food journalist deeming a so-called "ethnic" cuisine a "trend"? What accounts for Portland's attraction to food tourists and tastemakers? And why is the restaurant industry such an unwelcoming world for women?

What is CRISPR (no, not that misunderstood drawer in your fridge), and can it win over the “NO GMOs” contingent? What common foods are destined to go the way of the dodo bird? And can someone please help us understand the Global Seed Vault? Cutting it up with us this week are Heather Arndt Anderson, culinary historian, botanist, and food writer; Virginia Gewin, an award-winning journalist covering food security and agriculture for publications such as Nature, Popular Science, and Modern Farmer; and Tove Danovich, a freelance food and agriculture journalist and author for Eater, Bon Appétit, and The Atlantic.

We got three food critics together to talk about… food critics, and what happens when reviews go viral. We also pick their brains about the new state of food journalism, and ask the age-old question: Why are some restaurants reserved about reservations?Helping us along this week are Roger Porter, a restaurant critic, professor of English at Reed College, and the editor of Eating Words: A Norton Anthology of Food Writing; Michael Zusman, a dining critic, food writer, and the co-author of The Artisan Jewish Deli at Home; and Mattie John Bamman, a freelance lifestyle and travel journalist and the former editor of Eater Portland.

What do wine, sushi, and coffee have in common? Pregnant women can’t enjoy any of these delights without risking public condemnation. Have we gone too far with these restrictions? Plus, we dive into the world of fake meat, and get the dirt on clean eating. Helping us wade through it all this week are Tove Danovich, a freelance food and agriculture journalist and author for Eater, Bon Appétit, and The Atlantic; Juno DeMelo, a freelance health and wellness writer for publications such as Bon Appétit, Vogue, and NPR; and Virginia Gewin, an award-winning journalist covering food security and agriculture for publications such as Nature, Popular Science, and Modern Farmer.

What do you picture when you hear the word "salad"? What is a cookbook for? And what does the ideal kitchen look like? In Episode 24, we overturn our assumptions about everyday things, and our panelists might surprise you. Flipping the script this week are Julia Sherman, founder of Jus Jus Verjus and the Salad For President blog, and author of a book of the same name; Peter Miller, cookbook author and owner of Peter Miller Books; and Megan Scott, editor, recipe developer, and project manager for The Joy of Cooking.

Do wines and craft beers belong in aluminum cans? We taste a few and find out. Next, we get the lowdown on natural wine from the author of the book Naked Wine. Finally, we discuss the push to put nutritional information on our booze bottles, and wonder: Do we WANT to know?Filling us in on all things alcohol this week are Alice Feiring, James Beard Award-winning wine writer and author; Jim Meehan, James Beard Award-winning author and mixologist; and Christian DeBenedetti, author, brewer, and founder of Wolves & People Farmhouse Brewery.

Everyone is talking about kombucha, and some are… going to jail over it? We investigate this fermenting craze. Next, what is the Taiwanese food concept “Q,” and can we try some, please? Finally, can someone please get these politics out of my food?Joining us for this “booch” cruise are Liz Crain, a culinary author, fermentation expert, and the co-organizer of the annual Portland Fermentation Festival; Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking; and Laura Russell, a cookbook author, food writer, and recipe developer.

Are you ready to ditch the pot brownies and embrace… deviled eggs à la Mary Jane? We brought together a renowned cannabis cookbook author, the former editor-in-chief of Fine Cooking magazine, and a libertarian journalist for some serious talk about marijuana's role in the food world, and how the heck to cook with this extremely fragrant herb (hint: it's not easy). As an added bonus, we get up-in-arms about arbitrary food-labeling laws—you’ll be surprised by how controversial they can be.Our panelists are Jacob Grier, a prominent mixologist who is also a political writer for publications such as The Washington Post, The Atlantic, and The Daily Beast; Martha Holmberg, CEO emeritus of the International Association of Culinary Professionals; and Laurie Wolf, cannabis cookbook author and owner of Laurie & Mary Jane, a producer of small-batch, cannabis-infused edibles.

From the trading post to Costco, the grocery shopping experience has changed over time. What does the future of food retail hold? Next, could cured meats and raw milk really kill you? And finally, are cooking shows finally starting to show the reality of life as a chef?Keeping us in the loop on this episode are Michael Ruhlman, a cookbook author and fiction and nonfiction writer; Camas Davis, a food writer and the founder of the Portland Meat Collective, the Good Meat Project, and the Good Meat Breakdown; and Heather Arndt Anderson, culinary historian, botanist, and food writer.

Since when did a year consist of six seasons? Since a chef and his co-author took a close look at the phases of seasonal cooking. Next, why is salmon the most important fish to travel from ocean to plate? And finally, a new film on food provocateur James Beard has us thinking about this big man’s great legacy.Joining us are Kathleen Squires, a freelance food and travel writer and the co-producer of the documentary “America’s First Foodie”; Diane Morgan, the award-winning author of eighteen cookbooks and counting; and Martha Holmberg, a cookbook author and the former CEO of the International Association of Culinary Professionals (IACP).

Some restaurateurs have begun to declare that their businesses are “sanctuaries” for people of every race, ethnicity, religion, and sexual orientation. We explore what is behind the movement to create safe spaces for all. We segue into the topic of undocumented workers in the food industry, and ask how these workers and their employers navigate the choppy waters of illegal labor. We end this episode with hungry stomachs and minds after diving into the delicious world of Peruvian cuisine. Our guides this week are Roxy De La Torre, a freelance reporter and producer who formerly covered immigration for Oregon Public Broadcasting; Hannah Wallace, a freelance food and wine journalist for Bloomberg Businessweek, Civil Eats, Food and Wine, and SevenFifty Daily; and Peter Platt, an expert in social entrepreneurship and the owner of the groundbreaking Peruvian restaurant Andina in PDX.

We’re all a little obsessed with the women of the internet who cook, craft, and wear cute outfits, but are we really enjoying their content, or do we secretly hate their glossy kitchens and perfect hair? After we’re done indulging our pettiness, we discuss the subjectivity of taste. How can we describe food when the sense of taste is so personal? Finally: Are wine clubs the personal sommeliers we’ve dreamed of, or are we getting ripped off?Diving into the details this week are Bianca Bosker, a certified sommelier, contributing writer at The Atlantic, and the New York Times bestselling author of Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste. Also: Juneau DeMelo, a food and health writer for publications such as Marie Claire, Glamour, Bon Appetit, and Vogue; and Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking.

Restaurant owners may claim to be progressive, but some may be feeling bullish about former President Trump’s policies right now. Next, we take you to the elusive and endangered midsized American farm. Lastly, what do hospitals, jails, and schools all have in common? It’s institutional dining, and it may be making us sick. This episode’s sage wisdom comes from Amanda Oborne, the President and Executive Director of the Oregon Entrepreneurs Network; Greg Astley, the Director of Government Affairs at the Oregon Restaurant and Lodging Association (ORLA); and Virginia Gewin, an award-winning journalist covering food security and agriculture for publications such as Nature, Popular Science, and Modern Farmer.

“Sponcon” is influencing our food-purchasing decisions. Do we notice when it starts creeping into our newsfeeds? And with co-branding on the rise, what do we make of Carhartt-brand beer and Tabasco-sauce-flavored Jelly Bellies? Finally, why is it so hard to get a decent meal at a brewpub? Answering the hard questions this week are Jeff Alworth, an award-winning writer and podcaster covering beer, cider, and occasionally, politics; Lucy Burningham, Certified Cicerone, food and travel writer, and author of two books on beer; and Andy Kryza, a journalist and a former senior editor at Thrillist.

Is that classic checkout line question—“How’s your day going?”—intrusive or endearing? Is the dinner party dead? Lastly, who exactly is the “average” home cook?Gathering around the mics this week are Megan Scott, editor, recipe developer, and project manager for The Joy of Cooking; Laura Russell, cookbook author, food writer, and recipe developer; and Heather Arndt Anderson, culinary historian, botanist, and food writer.

What’s really happening behind the scenes at the Food Network? (Yes, you really do have to bake 1,000 cupcakes.) Are so-called “laptop squatters'' bad for business or good for café culture? And could a cooking class improve your child’s test scores? Helping us answer these questions are gluten-free pastry chef Kyra Bussanich, owner of Kyra’s Bake Shop and the only four-time winner of “Cupcake Wars” on the Food Network; Danielle Centoni, a James Beard Award-winning food journalist, cookbook writer, and recipe developer; and Laura Russell, a cookbook author, food writer, and recipe developer.

Are four-star restaurants serving narcotics? In this episode we talk truffles, which, according to Italian researchers and news reports, have provoked gunfights and might get you high. Next, we debate the merits of soothing violins vs. sonically dynamic restaurant background music. Finally, microwaves: We think outside the box. Joining us at the Oregon Truffle Festival are Harold McGee, a world-renowned food science expert, author of three books, and a former columnist at The New York Times; Dave Arnold, the founder of the Museum of Food and Drink, owner of Booker and Dax, and an author; and Peter Meehan, an author and the former editorial director for Lucky Peach

First, we deconstruct the phenomenon that is “Martha and Snoop’s Potluck Dinner Party,” starring Martha Stewart and Snoop Dogg. Next, we get to know the hardline rules restaurants are laying down for customers to follow. Finally, what's the appeal of the single-subject cookbook? Our panelists this week are Heather Arndt Anderson, culinary historian, botanist, and food writer; Jacob Grier, a prominent mixologist who is also a political writer for publications such as The Washington Post; and Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking.

This episode is all about Cuba. As incoming travelers compete for the best “authentic” Cuban food Instagram shots, it’s worth remembering that many Cuban residents are going hungry. What does this juxtaposition of privation and prosperity mean? We then lighten the mood with a brief history—and taste—of Cuban rum.Traveling with us this week are Patrick Simms, the author of two books on Cuba, and a journalist covering for Outside, The New York Times, Harper’s, and GQ; Robert Reid, a former travel writer and the current host of OETA’s Gallery America on PBS; and Jacob Grier, a prominent mixologist who is also a political writer for publications such as The Washington Post.

Should you juice cleanse? Or is this popular new year’s resolution counterproductive? How has the digital era altered the art of foraging? Finally, we look back 100 years to World War I, when dining decisions and patriotism were inextricably intertwined. This episode we get caught up in conversation with Liz Crain, a culinary author, fermentation expert, and the co-organizer of the annual Portland Fermentation Festival; Heather Arndt Anderson, a culinary historian, botanist, and food writer; and Virginia Gewin, an award-winning journalist covering food security and agriculture for publications such as Nature, Popular Science, and Modern Farmer.

Are we burnt out on holiday meals? Or are we happy with our traditional fare? This week we wonder if we should mess with the green bean casserole, or let tradition prevail. We turn our festive eye to fake food holidays, and try to tackle the troubling class divide between foodies and those less fortunate. Helping to unravel all of this is Megan Scott, editor, recipe developer, and project manager for The Joy of Cooking; Laura Russell, a cookbook author, food writer, and recipe developer; and Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking.

It’s time to catch up on new food trends (with a lot of history behind them). We get the low down on poke, and swim through the watery world of sea vegetables. Behind those panelist mics are Peter Meehan, an author and the former editorial director for Lucky Peach; Matthew Card, the food editor for Christopher Kimball’s Milk Street; and Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking.

We uncover craft beer’s dirty little secret and examine the cult phenom that is the Yeti cooler company — but not before sipping Soylent, the embattled Silicon Valley food replacement.

We aren’t above fast food, and we aren’t above dishing on fast food secret menu items, like In-N-Out’s “animal style” burger. Next, we find out what Martha Stewart’s new meal-kit delivery service has to offer. And since no one would believe our menu hacks or Martha meals without picture evidence, we ask: What has Instagram done to our dining habits?We turn to the sage wisdom of Laura Russell, a cookbook author, food writer, and recipe developer; Erin DeJesus, currently the lead editor at Eater.com; and Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking.

Is the beer world calling a truce in the hops arms race? We discuss, then delve into the rise of “fast casual” dining. Finally, we navigate the minimum wage conversation vis-à-vis restaurant workers.Our esteemed panelists are Erin DeJesus, currently the lead editor at Eater; Jeff Alworth, an award-winning writer and podcaster covering beer, cider, and occasionally, politics; and Lucy Burningham, Certified Cicerone, food and travel writer, and author of two books on beer.

What’s the deal with recipe theft? Why are chefs transitioning from bacon besties to health-food connoisseurs? And is tipping over? Or is the end of tipping over? We’re so confused. (And if you’re confused about what’s “tipping over,” we’re talking $$ tips.)Chiming in this week are Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking; Laura Russell, a cookbook author, food writer, and recipe developer; and Jeff Alworth, an award-winning writer and podcaster covering beer, cider, and occasionally, politics.

This week we dive deep into our words, our taste buds, and our oceans. Why are we so excited by B.S. food terminology, like “superfood?” Is flavor the new superfood? And what the heck is bycatch?Our guests this week are Curt Ellis, the filmmaker behind the Peabody Award-winning documentary King Corn, and the cofounder and CEO of FoodCorps; Virginia Gewin, an award-winning journalist covering food security and agriculture for publications such as Nature, Popular Science, and Modern Farmer; and Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking.

In our début episode we ask: What is up with America’s obsession with breakfast? We also talk trash about food waste and discuss how our phones are changing how we eat out. Our inaugural guests are Erin DeJesus, currently lead editor at Eater; Laura Russell, cookbook author, food writer, and recipe developer; and Lucy Burningham, Certified Cicerone, travel writer, and author of two books on beer.