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. 52 Fernando Divina | Jill Lightner | Amanda Oborne

A new grocery store concept aims to educate communities about health and increase access to affordable, high quality food—will it succeed? What are the best food waste hacks for whittling down our grocery bills while eating healthfully? And could "Rege...

Ep. 51 Rebecca Hopkins | Cathy Huyghe | Hannah Wallace

Could a career in the food or beverage industry be harmful for workers' mental health? How do wine professionals stay healthy in a fairly unhealthy line of work? And why is a bar one of the most stressful places to work?

Ep. 50: Dana Frank | Jordan Michelman | Andrea Slonecker

So-called "natural wine bars" are all the rage right now. Why? And what are the new, surprising wine-food pairing rules? Finally, who knew that eggs are sometime used to make wine?

Ep. 49: Sarah Marshall | Sara Bir | Heather Arndt Anderson

At the height of summer, we discuss the surprising produce (and spices) all around us that will get us through the zombie apocalypse, the science (and potential risks) behind canning all that good summer bounty, and finally, the history of "putting up,...

Ep. 48: Michelle Smith | Kelly Montoya | Julie O'Toole

Learn about selective eating and food phobias, two lesser-known eating disorders afflicting children. Next, discover Little Sous, a new concept for turning kids into confident cooks. And finally, a cookbook author and food blogger fills us in on raisin...

Ep. 47: Drew Prindle | Chase McPeak | Sam Slaughter

As robots become more of a reality in our everyday lives, how are they altering the agribusiness? Next, our discussion dives deeper, unpacking the inevitable friction between food and technology. And finally, we shift the tech talk to the beverage indu...

Ep. 46: Steven Raichlen | Marnie Hanel | Jen Stevenson

A simple fire might be the most primal cooking method, but there are still innovative ways to barbecue, according to our trio of experts. Next, jerky is suddenly ubiquitous and overpriced, but it turns out it's easy to make at home—even from fish. And ...

Ep. 45: Dr. Greg Jones | Hannah Wallace | Jordan Michelman

Will the wine industry be a victim of climate change? Next, how have the increasingly devastating wildfires that have hit vineyards recently affected the wines? And finally, we lighten the mood by asking why rosé must be limited to summer.

Ep. 44: Karen Karbo | Katie Pratt | Alex Prud'homme

What made the love story of Julia and Paul Child so unique? Next, what would photographer Paul Child think of today's Instagram-food-photo craze? And finally, we discuss how we can all live life to the fullest à la the Childs.

Ep. 43: Jim Meehan | Jeffrey Morgenthaler | Jacob Grier

Do you act cordially at bars? Today's high-end temples to mixology aren't places for crude behavior, say our three cocktail craftsmen. Next, how are the best bars in the world designed for efficient flow and optimum pleasure? And finally, why are bars ...

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