The Peak Of Food Television, Fed And Interest Rates, Shark Conservation

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Wisconsin’s Jen Barney was a contestant on Food Network’s Holiday Baking Championship. Photo courtesy of Food Network.

With hundreds of shows to chose from, have we reached the point of peak food television? We talk about where the genre goes from here. We also find out why the Federal Reserve is considering an interest rate cut for the first time since 2008. Plus, we talk about the effects of overfishing on sharks.

Featured in this Show

  • The Expansion Of Food TV

    With more viewers hungry for culinary TV, streaming services and channels alike are doubling down on food content. We’re joined by a food writer who’s followed the rise of food television to learn how we got here and where the industry could be headed.

  • Interest Rate Cut Could Be Coming From The Fed, But What Does It Mean For You?

    The Federal Reserve is poised to cut interest rates for the first time since 2008. We hear what such a move could mean for the economy, and for your money.

  • Exploring The State Of Shark Management, Conservation

    Sharks around the world face a variety of threats including overfishing, finning and ending up as bycatch. We talk with a researcher about the role of these predators in the ecosystem and what the future of management and conservation looks like.

Episode Credits

  • Rob Ferrett Host
  • Lucas Johnson Producer
  • Chris Malina Producer
  • Breann Schossow Producer
  • Michael O'Connell Guest
  • Heather Long Guest
  • Taylor Chapple Guest
  • Michele Gerard Good Technical Director

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