The Four Top Savor the conversation. Every other Monday, a roundtable of culinary media insiders discuss today's hot-button topics in food and beverage culture. Hosted by Katherine Cole.
The Four Top

The Four Top

From Oregon Public Broadcasting

Savor the conversation. Every other Monday, a roundtable of culinary media insiders discuss today's hot-button topics in food and beverage culture. Hosted by Katherine Cole.More from The Four Top »

Most Recent Episodes

Ep. 27: CRISPR Over GMOs? | Endangered Foods | Banking Seeds in Vaults

Could a new gene-editing process called CRISPR win over the NO GMOs contingent? And which of the foods we eat every day may become extinct during our lifetimes? Finally, we crack open the confusion regarding the Global Seed Vault and its sibling seed b...

Ep. 26: When Critics Go Viral | Food Journalism 2.0 | Reservations Re: No Reservations

When you get three food writers and critics in a room together, you get Episode 26 of "The Four Top," in which our panelists unpack the dining reviews that explode on social media, the new state of food journalism, and why some restaurants don't take reservations.

Ep. 26: When Critics Go Viral | Food Journalism 2.0 | Reservations Re: No Reservations

Ep. 25: Pregnancy Food Warnings | The State of Fake Meat | Dirt on Clean Eating

Episode 25 overturns mainstream thinking on nutrition. Should pregnant women really stay away from verboten foods? What's up with the surprising new forms of faux meat? And what's the dirty truth about 'Clean Eating'? Our panelists pick these questions...

Ep. 25: Pregnancy Food Warnings | The State of Fake Meat | Dirt on Clean Eating

Ep. 24: Figurative Salads | Cookbooks as Literature | The Ideal Kitchen

In Episode 24, we overturn our assumptions about everyday things. What do you picture when you hear the word "salad"? What is a cookbook for? And what does the ideal kitchen look like? Hear our panelists' surprising answers to these questions, and more.

Ep. 23: Au Courant Canned Beverages | Nudist Natural Wine | Nutrition Info on Booze?

Have you noticed all the new craft beers and wines being sold in aluminum cans? We discuss this trend and taste a couple of examples. Next, the author of "Naked Wine" gives us the lowdown on the Natural Wine movement, and we explore its counterparts in...

Ep. 23: Au Courant Canned Beverages | Nudist Natural Wine | Nutrition Info on Booze?

Ep. 22: Kombucha Madness | Unraveling The Mystery Of Q | Get Your Politics Out Of My Food

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Ep. 22: Kombucha Madness | Unraveling The Mystery Of Q | Get Your Politics Out Of My Food

Ep. 21: Cannabis in the Kitchen | Will Marijuana Wreck Restaurants? | Truthiness in Labeling

With more and more states legalizing it, foodies are putting pot in their pots. But according to "the Martha Stewart of Marijuana," cooking with cannabis is not as easy as it looks. Next, does the growth of the ganja industry threaten restaurants and b...

Ep. 21: Cannabis in the Kitchen | Will Marijuana Wreck Restaurants? | Truthiness in Labeling

Ep. 20: The Evolution Of Grocery Stores | Does Cured Meat Kill? | Serious TV Chef

From corner store to Costco, the grocery has changed over time. What's the future of food retail, and how do today's supermarkets deceive their customers? Next, the World Health Organization has warned us not to eat processed meat. Does that mean we have to give up artisanal salumi? And finally, a couple of new culinary shows are taking the genre in a more serious direction. Our panel ponders these questions in episode 20 of "The Four Top."

Ep. 20: The Evolution Of Grocery Stores | Does Cured Meat Kill? | Serious TV Chef

Episode 19: 6 Seasons | Why Salmon Matters | James Beard On Film

We kick off Episode 19 with a discussion of the... six seasons of the food year. And you thought there were only four, didn't you? Next, why is salmon the most important fish to travel from ocean to plate? And finally, a new film on food provocateur James Beard has us thinking about this big man's great legacy.

Ep. 18: Sanctuary Restaurants | Undocumented Labor In Food | Peruvian Cuisine

First, there were sanctuary cities. Now there are sanctuary restaurants. This fast-growing movement launched in January and is already making an impact. How can restaurants protect marginalized people? Our panelists discuss.

Ep. 18: Sanctuary Restaurants | Undocumented Labor In Food | Peruvian Cuisine

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