A century ago, grocery stores weren’t self-serve — a clerk would gather items for customers and bring them to a counter.
Today, we’re returning to the hands-off model with online shopping. Michael Ruhlman, whose new book is “Grocery: The Buying and Selling of Food in America,” talks us through the evolution of food retail.
For our second course, how about a bit of salumi, accompanied by some raw goat’s milk cheese? Or, maybe not. According to the World Health Organization, processed meat, which includes traditional cured meats, is a carcinogen. And, according to the Centers for Disease Control and Prevention, raw milk can make you very sick or kill you. What gives?
And finally, just when we thought that celebrity chef culture was going to hell in a handbasket, there’s a new countercurrent of thoughtful, long-form-style food television that’s garnering critical acclaim. We take a look at shows like Netflix’s “Chef’s Table.”
Our panelists are Michael Ruhlman, author of many books including the new “Grocery: The Buying and Selling of Food in America”; Camas Davis, a food writer and editor who is the founder of the Portland Meat Collective; and Heather Arndt Anderson, a food historian, botanist and author. Our host is Katherine Cole.