When's the last time you couldn't put the kale chips down? What about the Lays? See. Pulitzer Prize-winning New York Times investigative reporter Michael Moss explains the people and persuasion that made incredibly processed products our guiltiest pleasures in Salt Sugar Fat: How the Food Giants Hooked Us. Moss talked to Think host Krys Boyd this year -- and so did likeminded food writer Michael Pollan. Follow the pair through grocery aisles to safety.
Moss popularized the term "pink slime" with his stories about the meat industry. Naturally, he and Pollan shopped for and made a meatless lunch together for the New York Times. Watch the experts who cook for their families size up products.
Listen to Think from noon to 2 p.m., and again from 8 to 10 p.m., Monday through Thursday on KERA 90.1 FM or stream if you like. The podcast of Pollan's hour on Think is here. And here's the podcast of our conversation with Moss.
