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. 55 Miles Hassell | Mea Hassell | Sarah Bowen Shea

While doctors deem the veggie-heavy, whole-grain Mediterranean diet as a long-term lifesavers, athletes still carbo load on refined grains. How can these two philosophies coexist? And should we be suspicious of grab-and-go protein bars? Finally, it mig...

Ep. 54: Ivy Manning | Virginia Gewin | Tove Danovich

Behold the beet. What makes this curious root vegetable so unique? Will science end the practice of planting crops annually? And how does the U.S.'s every-growing American agriculture industry impact the rest of the world? Listen to Episode 54 from Nov. 5, 2018.

Ep. 53 | Ashley Rodriguez | Brent Braun | Zach Geballe | Chad Murphy

In our second anniversary episode, we're connecting the dots between food, drink, and human interactions. What is it like to become a food celebrity? How can we utilize food to keep our relationships healthy? And how can we lean on food and drink to ma...

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 ...

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