Wed., 5/30/12: Enlightened Eating

Recent Episodes

Mon., 7/2/12
Viva La Literature

Mon., 7/2/12
Viva La Literature

The Callie Crossley Show

Marjorie Garber and Alicia Anstead join us.

Fri., 6/29/12
Let's Do the Time Warp (Never) Again!

Fri., 6/29/12
Let's Do the Time Warp (Never) Again!

The Callie Crossley Show

Garen Daly joins us.

Fri., 6/29/12
Week in Review

Fri., 6/29/12
Week in Review

The Callie Crossley Show

Peter Kadzis, Gintautas Dumcius and Sue O'Connell join us.

Thurs., 6/28/12
The Gavel Comes Down on Government

Thurs., 6/28/12
The Gavel Comes Down on Government

The Callie Crossley Show

Arnie Arnesen, Robert Whitcomb and Brian Rosman join us..

Wed., 6/27/12
60 Feet Underground

Wed., 6/27/12
60 Feet Underground

The Callie Crossley Show

Leon Neyfakh joins us.

Wed., 6/27/12
The Pru: A Love/Hate Story

Wed., 6/27/12
The Pru: A Love/Hate Story

The Callie Crossley Show

Elihu Rubin joins us.


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Culinary Intelligence

We’re talking to food writer Peter Kaminsky about an occupational hazard: packing on the pounds. A longtime chef, food critic, and lover of great food, Kaminsky’s doctor told him that he was facing obesity and diabetes. Kaminsky had to make a choice: lose weight or deal with the consequences. In his new book, Culinary Intelligence: That Art of Eating Healthy (And Really Well), he writes about how he lost 35 pounds and kept them off by thinking more—not less—about food. If we cut out processed foods and maximize flavor per calorie, Kaminsky says eating can be both good for you and gratifying.

GUEST:
  Peter Kaminsky, author, food critic

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