Baking Under Stay-At-Home Orders, What You Should Care About In Food Chemistry, Balancing Public Health And The Economy

Air Date:
Heard On Central Time
Bread knife
A bread knife is considered a basic must-have kitchen gadget by America’s Test Kitchen. Photo: Anders Adermark (CC-BY-NC-ND)

An award-winning cookbook author joins us for a Food Friday focused on the rise in at-home baking during the coronavirus outbreak. Then we learn more about how we can look at and think about our food choices. And we talk about the growing concern facing policymakers as the COVID-19 outbreak impacts the economy.

Featured in this Show

  • Food Friday: Tackling Baking While Staying At Home

    Baking has become a popular hobby over the last month. Dorie Greenspan joins us to talk about how to bake while many families and individuals are staying at home.

  • A Chemist's Argument For What You Should And Shouldn't Eat

    Is processed food actually bad for us? A chemist explains there’s a lot more to answering that question than even just understanding what “processed food” actually means.

  • How Lawmakers Can Balance Public Health And The Economy

    Gov. Tony Evers announced Thursday he would extend the state’s safer-at-home and other social distancing orders until May 26 in an effort to slow the spread of COVID-19. Republican lawmakers who argued the orders would negatively impact the economy. We talk to a risk analyst about what policymakers will weigh in the ongoing novel coronavirus outbreak.

Episode Credits

  • Rob Ferrett Host
  • J. Carlisle Larsen Producer
  • Tim Peterson Producer
  • Dorie Greenspan Guest
  • George Zaidan Guest
  • Vicki Bier Guest

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