food

National Geographic Explorer Paul Salopek experienced record-breaking heat in Japan on his walking journey. Salopek witnessed the heat’s havoc on the rice farms he passed by. Host Carolyn Beeler speaks with Salopek about his conversations with rice farmers and how they’ve adapted their farming techniques as the heat continues to break records in Japan.

A new graphic cookbook — complete with recipes and comic book-style illustrations — tells the backstories of the names behind some Chinese dishes. Author Ying Chang Compestine discusses the book with The World’s Host Carolyn Beeler.

National Geographic Explorer Paul Salopek tells Host Carolyn Beeler about walking the modern Silk Roads through Asia and into South Korea, where village markets, souks and caravanserais are reincarnated as convenience stores that perfectly serve the needs of a traveler on foot.

Alexander Smalls helped curate the book. The James Beard Award-winning chef and restaurateur joined The World’s host Marco Werman to talk about the cookbook’s highlights.

An Israeli food tech startup, Forsea, is working with Japanese partners to develop artificially grown eel cells, intended to yield edible unagi eventually. Experts hope mass-produced cultivated meat and seafood can help prevent the next pandemic. Host Marco Werman reports.