Get ready for a snack attack! We kick off Episode 64 with a discussion of the food-swap trend, in which facsimiles of formerly unhealthy foods, like chips and ice cream, are being made from nutritious ingredients like beans and greens.

Snacks like chips are getting a reboot thanks to food swaps.

Snacks like chips are getting a reboot thanks to food swaps.

Photo by icon0.com from Pexels

Next, ingredients that weren’t all that popular in the past have gone mainstream. We examine the sudden popularity of snack foods made from savory items like seaweed and mushrooms.

To close, we ask whether today’s snack-obsessed culture is killing off square meals.

Meet our panelists: Sarah Masoni, described by The New York Times as “the million dollar palate,” is the director of the Product & Process Development Program at Oregon State University’s Food Innovation Center. Megan Scott is the co-author of the brand-new edition of “The Joy of Cooking,” due out in November 2019. And Ivy Manning is a food writer, recipe developer, and the author of eight cookbooks.

Our host is Katherine Cole. 

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