Three of the most fascinating food thinkers of our time talk truffles, music and microwaves in Episode 12, recorded during the Oregon Truffle Festival. First, we examine whether the world’s most fabulous fungus should be a controlled substance. Next, we fine-tune our thoughts on music in restaurants. Last but not least, we reconsider the lowly microwave. Listen to Episode 12 of “The Four Top” from Feb. 13, 2017.
Savor the conversation. Every other Monday, a roundtable of culinary media insiders discuss today’s hot-button topics in food and beverage culture. Hosted by Katherine Cole.
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Ep. 12: Why Truffles Are Like Drugs | Restaurant Playlists | Rethinking The Microwave
Are four-star restaurants serving narcotics? Truffles are sold on the black market for thousands of dollars per kilo; and according to Italian researchers, these homely little tubers can get you high. We discuss, then turn our attention to the role of music in enhancing the dining experience. Do you prefer to eat to the sound of silence, soothing violins, or something more sonically dynamic? Finally, microwaves: We think outside the box.
Ep. 11: ‘Martha And Snoop’s Potluck Dinner Party’ | Dictatorial Dining | Single-Subject Cookbooks
Meet the only cooking show that brings high society together with “high” society: “Martha and Snoop’s Potluck Dinner Party.” Next, get to know the hardline rules restaurants are increasingly laying down for customers to follow. Finally, what’s the appeal of the single-subject cookbook? Savor the conversation as our team of panelists debate these issues, and more.
Ep. 10: Competitive Culinary Tourism | Eating Under Embargo | Rum, From Cuba With Love
As American tourists stream into the newly opened nation of Cuba, they’re driven by a desire to capture this magical moment. But how “authentic” is a Cuban dining experience when full-time residents don’t have access to many foods? After a heavy conversation about privation, we lighten the mood with a brief history—and taste—of Cuban rum.
Library of Congress, Prints & Photographs Division, WWI Posters, 4-P-59
Ep. 9: The Juice Cleanse | Digital Foraging | Food On The WWI Homefront
Our roundtable of culinary experts pulverize those popular cold-pressed juice cleanses, scan the digital realm for the newest ways to forage for wild edibles, and commemorate the century anniversary of the United States’ involvement the First World War, when the home front fought with Victory Gardens and Meatless Mondays.
Penn Waggener / Flickr
Ep. 8: The Tyrannical Traditional Table | Fake Food Holidays | Culinary Class Divide
With the help of Megan Scott, the fresh new face of “The Joy of Cooking,” our panelists question holiday food traditions and decry the scourge of fake food holidays (although National Eggnog Day might get a pass). Finally, they tackle the troubling class divide between foodies and those less fortunate.
Ep. 7: Have You Eaten Your Sea Vegetables? | New in Food for 2017 | Doing the Hoke-ay Poke
Wild, nutritious, delicious and planet-friendly, sea vegetables are the next big thing. So is poke, the Hawaiian cured-fish dish. But at what cost? We consider both, and weigh in on which culinary trends will take fire in 2017.
Ep. 6: So What About Soylent? | Craft Beer’s Dirty Little Secret | Fear the Great White Yeti
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.
Ep. 5: Dining In The Instagram Era | Shedding Light On Secret Menu Items | Martha Stewart’s Meal-Prep Kits And
In our fifth episode, our panelists investigate the “secret menu” trend that’s happening in national chain restaurants and discuss the significant impact Instagram has had on restaurant menus. In addition, our two professional recipe testers try out Martha Stewart’s new meal-kit delivery service, “Martha & Marley Spoon,” and compare it with the competition.
Ep. 4: Session Beers Back | Fast Casual Dining | The War On Minimum Wage
In our fourth episode, we embrace the return of the simple session beer and explore the new millennial-friendly restaurant category called “fast casual.”
We also discuss the connection between restaurant workers and changing minimum wage laws.
Ep. 3: Recipe Theft | Born-Again Chefs | Tipping … Over?
In our third episode, we explore the nefarious realm of recipe theft, discuss the recent trend of born-again chefs ditching bacon and embracing health food, and debate the end of tipping as we know it.
Ep. 2: BS Food Terms | Flavor Bombs | Bycatch Curious
In our second episode, we kvetch about B.S. food terminology, learn why inherent flavor will save our lives and cast our net around bycatch, the best new thing in seafood.
Ep. 1: Breakfast Insanity | Dining Out On Apps | Talking Trash About Food Waste
Welcome to “The Four Top.” In our debut episode, we talk trash about food waste, unpack the baffling breakfast-ization of dinner and test-drive the hottest dining apps for your phone.
Trailer: ‘The Four Top’
Check out the trailer for “The Four Top,” a roundtable of culinary media insiders dishing about today’s food and beverage culture. Hosted by Katherine Cole.