What are Ellen Stofan's plans for the nation's most visited museum?
Restaurants in the Washington region, and around the country, like to boast about serving food from “farm to table.” But recent news reports have called into question whether restaurants are honest about where their food comes from. Some critics say the phrase lost its meaning a long time ago. Kojo explores where the food served to diners in the Washington region really comes from — and whether the phrase should be retired altogether.
- Corby Kummer Senior Editor, The Atlantic; Food Columnist, The New Republic; Restaurant Critic for Boston Magazine and Atlanta Magazine; Editor-in- Chief of Ideas: The Magazine of The Aspen Institute
- Jeremiah Langhorne Chef/Owner, The Dabney (Washington, D.C.)
- Laura Reiley Restaurant Critic, The Tampa Bay Times
Most Recent Shows
The biggest baseball game of the summer is in Washington for the fifth time. But is D.C. still a baseball town?
A 1.4-acre plot of land east of downtown Takoma Park has long been eyed for development. While a neighborhood food co-op has sat on part of it for 20 years, a new plan to redevelop the space envisions restaurants, cafes, a parking garage and office space.
Wayne Rooney, a newly acquired player from England, and the rest of D.C.'s professional soccer team take the field at their new home for the first time.