Special Sauce with Ed Levine

This week Pete Wells and I talk about our mutual worst food enemy, our addiction to sugar. Pete explains how the hidden added sugars in many packaged and processed foods just compound our dietary problems. We also talk about how the mixed messages we get from the government add to our dietary woes. 

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On this first of two episodes featuring The New York Times's Pete Wells, the former Times restaurant critic explains how he learned to eat differently after a trip to his doctor scared the crap out of him. Yes he eats many more whole grains and avoids added sugar any way he can. But as you'll hear his health and diet journey revealed just as many unexpected truths about how to eat right. 

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For millions of serious eaters the Super Bowl has turned into a food event almost on a par with Thanksgiving. With the Super Bowl coming up we thought it would be fun and edifying to reheat last year's Super Bowl episode featuring Kenji Lopez-Alt giving serious eaters sage advice about making pizza and wings at home. I've had Kenji's wings and his pan pizza, and they are both seriously delicious and pretty simple to make. We should note that Kenji is no sports fan. In all the years I've known him I can't remember one conversation about sports. But maybe as a resident of Seattle he has found a reason to root for the Seahawks. 

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On this episode of Special Sauce the Minneapolis Star-Tribune's Sharyn Jackson reports on the devastating effect of the ICE operation on the Twin Cities' restaurant and food community. ICE's terrifying tactics in Minneapolis have been met with many creative forms of resistance.

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On this episode of Special Sauce we go deep into the story of the not famous enough Jewish roll known as a bialy (which is far superior to its kind of distant cousin, the bagel) with the celebrated chef, Mark Strausman, who is merely one of the great bialy bakers of our time.

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