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.

Most Recent Episodes

Ep. 59 Claudia Lucero | Juno DeMelo | Kyra Bussanich

We're going free in Ep. 59. First: Forget those rubbery dairy-free cheeses from the grocery store and meet the new flavorful artisan alternatives. Next, how compelling is the case against sugar cane, and which of the dizzying array of alternatives is b...

Ep. 58: Drew Prindle | Liz Crain | Michael Zusman

In our "feast for the senses" episode, we explore how sensory stimulation affects our food and beverage experiences. First, the music you hear in restaurants and grocery stores has changed significantly over the past decade. Next, as recreational marij...

Ep. 57: Ben Jacobsen | Kristofor Lofgren

Pescetarianism is the world's fastest-growing diet. Can the planet's oceans handle this shift? And should we be concerned about where our salt is sourced from? Finally, let's get to know sake, the misunderstood Japanese rice wine.

Ep. 56: Cynthia Nims | Kerry Newberry | Diane Morgan

What's the big deal about Olympia Oysters? And what will the future look like when fish are no longer harvested from the wild? Finally, practitioners of one of the world's most dangerous careers — crabbing — are fighting Big Oil to save their jobs and the planet. Episode 56 of "The Four Top" is online from Jan. 7.

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?

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