No question beef is an iconic American food - from big burgers to thick, luscious steaks. How did we go from the cattle drive of the West to corn fed agribusiness, and now back again to the resurgence of grass fed? In her book, Raising Steaks, food writer Betty Fussel takes us through the history of American beef. Later, Jennifer McLagan helps us "chew the fat" about beef fat - and what she has to say will surprise you. We'll talk to a first generation Australian-Italian chef, and Alexander Lobrano reveals some advice for dining in Paris. Plus, Marion Nestle weighs in on the pet food scandal - how we got there and what we can do about it. [Broadcast Date: November 6, 2008]
(Tags : A Chef's Table: The History of American Beef, November 6, 2008 Jim Coleman Audiobook, Jim Coleman Audio CD )
