Time, money, gift items -- local organizations weigh in on what they really need, now and through the rest of the year.
Not everyone has the time or the interest to prepare meals like a classically-trained chef. But New York Times columnist and food writer Mark Bittman argues that cooking well and cooking fast don’t have to be mutually exclusive – and that the breakneck pace of modern life doesn’t have to be incompatible with eating well and eating healthy. He joins Kojo to explore how we can benefit individually by learning to cook fast – and how our society can benefit collectively by putting food front and center as a matter of public policy.
- Mark Bittman Food and Food Issues Columnist, New York Times; Author, "How to Cook Everything Fast: A Better Way to Cook Great Food" (Houghton Mifflin Harcourt, 2014)
From The Blog: Featured Recipes
There's something about the winter holidays that can put even the best home cooks in a rut. Here's some help.
Most Recent Shows
A group of current and former Prince George’s County police officers filed a lawsuit against the police department, alleging racial discrimination and retaliation.
A look into the battle between Maryland and D.C. to host Washington's football team. And we speak to the newly elected Montgomery County Council President, Nancy Navarro.
Seasons greetings, bookworms! It's our annual winter reading show and we're talking the very best books of the year. Take note (and share your suggestions!)