Marion Nestle breaks down our new food pyramid
Plus: Cuisine from the Caucuses, Native recipes rooted in fire, underrepresented wine pairings, and parsnips.
Good Food · KCRW
January 30, 202659m 42s
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Show Notes
<p dir="ltr">The good, the bad and the ugly about our new dietary guidelines.</p>
<ul>
<li dir="ltr"><a href="https://www.instagram.com/marionnestle/?hl=en">Marion Nestle</a> reconsiders her seminal book <em>What to Eat Now</em>, two decades later.</li>
<li dir="ltr"><a href="https://www.instagram.com/polina.chesnakova/">Polina Chesnakova</a> sneaks in a few comforting, cool weather recipes from the Caucuses.</li>
<li dir="ltr"><a href="https://www.instagram.com/chefpyet/?hl=en">Pyet DeSpain</a> drew on her Native American and Mexican heritage to find a deeper purpose.</li>
<li dir="ltr"><a href="https://www.instagram.com/cha_squared/?hl=en">Cha McCoy</a> shines a light on underrepresented wine regions and pairings for foods of the diaspora.</li>
<li dir="ltr">At the farmers market, <a href="https://www.instagram.com/erikaachan/?hl=en">Erika Chan</a> of Kato shops for parsnips for dessert.</li>
</ul>
<p dir="ltr">Connect with Good Food host <a href="https://www.instagram.com/kcrwevan/?hl=en">Evan Kleiman</a> on <a href="https://kcrwgoodfood.substack.com/">Substack</a>.</p>
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