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Cooking with the Elements

Fire, water, air, and earth – these are the classical elements of cooking. According to food journalist Michael Pollan, they help us transform stuff from the natural world into delicious food and drink.  But increasingly, cooking isn't done in the home; it’s done by corporations and restaurants, and that’s disconnecting us from the very idea of food and how we eat it. Pollan joins us Wednesday with his newest book, Cooked, to explore how this trend affects our planet, our culture, our food, and our health.

Michael Pollan will be in Salt Lake City next week to read from his new book Cooked: A Natural History of Transformation. The event takes place at Rowland Hall's Lincoln Street campus on Tuesday, May 7, at 7 p.m. Limited tickets are available, and they can be had by purchasing a copy of the book at the King's English Book Shop. Follow this link for more details.


Michael Pollan is the author of seven books, including Food RulesThe Omnivore's Dilemma, and his newest title, Cooked: A Natural History of Transformation. He is a long-time contributor to the New York Times and the Knight Professor of Journalism at the Berkeley Graduate School of Journalism.

Doug Fabrizio has been reporting for KUER News since 1987, and became News Director in 1993. In 2001, he became host and executive producer of KUER's RadioWest, a one hour conversation/call-in show on KUER 90.1 in Salt Lake City. He has gained a reputation for his thoughtful style. He has interviewed everyone from Isabel Allende to the Dalai Lama, and from Madeleine Albright to Desmond Tutu. His interview skills landed him a spot as a guest host of the national NPR program, "Talk of the Nation." He has won numerous awards for his reporting and for his work with RadioWest and KUED's Utah NOW from such organizations as the Society of Professional Journalists, the Utah Broadcasters Association, the Public Radio News Directors Association and the Academy of Television Arts and Sciences.