Food Guys

Sunday 11:20 AM - 11:30 AM

From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, the Food Guys illuminate the culinary world each Sunday, in this 10 minute program produced by Montana Public Radio.

The Food Guys have also been featured on NPR’s Weekend Edition Sunday.




The Food Guys
8:00 am
Fri March 7, 2014

Hidden World Underfoot: Soil Biodiversity

Credit European Soil Portal, E.U.

3/9/14: This week on "The Food Guys:" Greg and Jon marvel at the diverse population of animals found in soil, and how they languish in microscopic obscurity even while Earth's food web depends on them.

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The Food Guys
8:00 am
Fri February 28, 2014

Whole Fruit, Fruit Juice, and Type 2 Diabetes

Credit Jeff Kubina / Harvard Gazette

March 2nd, 2014: Jon and Greg discuss a study comparing whether fruit juice is as effective at preventing Type 2 diabetes as whole fruit. It's not. In fact, fruit juice consumption is associated with a heightened risk. According to the Harvard School of Public Health:

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Fun With Chemistry
8:00 am
Fri February 21, 2014

Candy and Caramelization

Credit Vegan Baking

February 23rd, 2014: Greg and Jon explore candy-making, caramelization, and the chemistry of cooking with sugar. 

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Capturing the Puff
8:00 am
Fri February 14, 2014

Soufflé Photos

Chocolate soufflé
Credit Alpha from Melbourne

February 16th, 2014: Jon and Greg reveal the secrets to artfully photographing soufflés. (Hint: you'll need a lot of soufflés.)

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Elastic Strands and Tiny Bubbles
8:00 am
Fri February 7, 2014

Gluten, In-Depth

Credit U.S.D.A. Agricultural Research Service, Western Regional Research Center

February 9th, 2014: Greg and Jon describe the "magic" of gluten, which gives yeast bread its structure, strength and texture. One of gluten's proteins, gliadin, acts like hooked tennis balls, latching onto another protein, the spring-like glutenin. As bread dough is kneaded, this pair of proteins combines to provide both elastic and plastic qualities; the dough expands and forms long, elastic strands; and, when it's baked, bubbles of carbon dioxide produced by yeast are trapped by the dough's structure.

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Science vs. Fad
8:00 am
Fri January 31, 2014

Gluten-Free, Whether You Need It Or Not

Credit MRE Depot

February 2nd, 2014: Jon and Greg reiterate their skepticism regarding "gluten-free" marketing by food manufacturers. In the absence of data on the prevalence of non-Celiac gluten sensitivity in the U.S., Greg observes, this condition is: "less a diagnosis than a description." Jon and Greg also discuss the evolutionary relationship between humans and gluten, particularly gliadin, one of gluten's components.

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Corn Dogs Out, Ants on a Log In
8:00 am
Fri January 24, 2014

Healthy School Lunches

Credit Mark A. Hicks, illustrator, for Discovery Education

January 26th, 2014: Greg and Jon summarize an article from the Los Angles Times from January 17th, 2013, titled: "Alliance of big city school districts aims for more healthful meals." Quoting writer Teresa Watanabe:

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A Low-Gluten Variety of Wheat
8:00 am
Fri January 17, 2014


The emmer variety of farro
Credit Prairie Heritage Farm, near Power, MT

January 19th, 2014: Jon and Greg discuss farro, a category of ancient, low-gluten wheat first cultivated in the Fertile Crescent. Farro comes in three varieties - most farro imported from Italy to the U.S. is the emmer variety - and several forms, distinguished from one another by how much bran was removed from the grain. (Whole farro requires soaking before cooking.)  Greg suggests using farro as hot breakfast cereal and in soups, salads, side dishes and desserts.

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The Food Guys
4:21 pm
Fri January 10, 2014

Adding More Vegetables

Credit University of Hartford

January 12th, 2014: Greg and Jon discuss ways to incorporate more vegetables, raw and cooked, into each meal, by structuring breakfast omelets, main dishes and soups around them.

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The Smoke-Point
8:00 am
Fri January 3, 2014

Oils for Frying and Sauteeing

Credit James Jordan

January 5th, 2014: Prompted by a 2010 article in the online magazine, Organic Authority, Jon and Greg discuss which oils and fats are best for frying and sauteeing.

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