Videos

Susan Cheever talked about her book Drinking in America: Our Secret History, in which she provides a history of alcohol consumption in America. In her book, she describes the Pilgrims who imbibed…

Medical practitioners and experts examined challenges in research and innovation at a day-long forum hosted by Research!America in Washington, D.C. Dr. Ned Sharpless, acting commissioner of the Food…

Texas high school teacher Karyn Cabana gave an illustrated talk about World War II food rationing, including troop field ration innovations that led to modern-day processed food. Ms. Cabana also…

Mc’America: America Runs on Fast Food was the first prize middle school winner in C-SPAN Classroom’s StudentCam documentary contest. Ida Chen and Hana Lee, eighth graders at Eastern Middle School in Silver…

American Food: The Culinary Diversity was one of the second-prize high school west winners in C-SPAN Classroom’s StudentCam documentary contest. Geoffrey Kang, Rachel Joo, and Leo Baek, 10th and 11th graders…

This promotional film for microwave ovens shows the development of cooking technology culminating in the use of microwave ovens at NASA’s Manned Spacecraft Center in Houston. The ovens…

Dr. Scott Gottlieb spoke at a National Press Club luncheon The former Food and Drug Administration commissioner discussed the future of the agency and why he decided to leave. He also…

Bloomberg News investigative journalist Peter Robison discussed his recent article on changes to school nutrition standards and the role of the U.S. dairy industry. This program is part of a…

U.S. Public Interest Research Group (PIRG) presented the findings of its new report on threats to food safety. The report outlined recent outbreaks of salmonella and E. coli and called for…

Deborah Blum, director of the Knight Science Journalism Program at MIT, reported on the science behind and the development of food safety regulations in the United States.

Representative Gwen Moore (D-WI) talked about the government shutdown and how it was affecting the Supplemental Nutrition Assistance Program (SNAP).

New Orleans is known for its mix of Creole and Cajun cuisines. Host of “Louisiana Eats” and author of Tujague’s Cookbook Poppy Tooker visited Tujagues, one of the city’s oldest restaurants,…

Telephone lines and social media were open for viewer comments on the question “Should work requirements for food stamp recipients be increased?”

Deborah Blum, director of the Knight Science Journalism Program at MIT, reported on the science behind and the development of food safety regulations in the United States.

Professor Ruth MacDonald talked about the history of nutritional standards and government dietary guidelines. She described the shift from preventing disease to promoting optimum health…

Iowa State University Professor Pamela Riney-Kehrberg taught a class on food during the Great Depression. She described the ways families tried to stretch their money and food supply, often…

Journalist Kristin Lawless chronicled how food had changed over the past 100 years and the effect of those changes on the human body.

Bloomberg agriculture reporter Alan Bjerga discussed the House-passed farm bill that includes new stricter work requirements for food stamp recipients.

The Senate Agriculture, Nutrition and Forestry Committee held a meeting on the 2018 farm bill. The legislation is crafted and passed approximately every five years and covers programs that…

The House debated changes to the farm bill that would require people who receive food stamps through the Supplemental Nutrition Assistance Program (SNAP), formerly known as “food stamps,”…