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Show Notes
<p dir="ltr">The protein powder boom, anchovies, ancient Roman recipes, and more!</p>
<ul>
<li>Whey, the liquid byproduct of cheese making, was once considered waste. It's now a key ingredient in the protein powders that dieters and weightlifters are downing in ever-greater amounts — and that means big changes for the dairy industry, reports <strong>Kevin Draper</strong>.</li>
<li>Horror film producer turned food historian <strong>Christopher Beckman</strong> chronicles the anchovy's place in the European cooking canon.</li>
<li><strong>Sally Grainger</strong> reinterprets Roman recipes taken from Latin texts.</li>
<li>As students head back to school, we catch up with <strong>Jack Bobo</strong>, Executive Director of the UCLA Rothman Family Institute for Food Studies.</li>
</ul>
<p>Sign up for our weekly <a href="https://www.kcrw.com/culture/shows/good-food/">Good Food newsletter</a> and connect with host Evan Kleiman on <a href="https://kcrwgoodfood.substack.com/">Substack.</a></p>
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