Season 2, Episode 4
In this episode, we look at the tension between “slow food” – a return to the past – and the food future. You’ll hear from slow-food champion Alice Waters and uber-modernist Nathan Myhrvold, who advocates bringing more science into the kitchen – including, perhaps, a centrifuge, a pharmaceutical freeze drier and ... a food printer?
Also in this episode: we delve into the social mores of Twitter. Is it a two-way street?