In food news this week, we talk about an NPR The Salt story that outlines how gut bacteria may impact body weight.
In What’s for Dinner, we explore quick cooking ragus.
In How’d You Make That, Joy outlines her Quinoa technique.
We talk over the pressure we sometimes put on ourselves cooking for guests and the value of letting it be distinctly unfancy.
And in What We’re Loving, there’s a new craft nonalcoholic beer you should check out: Athletic Brewing.