<description>Greg and Jon take on palm oil, whose associations with environmental destruction and human-rights abuses are increasing as rapidly as its ubiquity in manufactured foods. Even as a substitute for trans-fats, when consumed in large amounts, palm oil isn't particularly healthy, given that it's saturated. The Food Guys' advice? "Read those labels and when you can, avoid processed foods."</description>

Greg and Jon take on palm oil, whose associations with environmental…

Greg and Jon take on palm oil, whose associations with environmental destruction and human-rights abuses are increasing as rapidly as its ubiquity in manufactured foods. Even as a substitute for trans-fats, when consumed in large amounts, palm oil isn't particularly healthy, given that it's saturated. The Food Guys' advice? "Read those labels and when you can, avoid processed foods."

'The Food Guys' Give The Side-Eye To Palm Oil

<description>Jon: "Greg, I know you publish a lot of recipes, but falafel? Where’d you come up with falafel?"</description>

Jon: "Greg, I know you publish a lot of recipes, but falafel? Where’d you come…

Jon: "Greg, I know you publish a lot of recipes, but falafel? Where’d you come up with falafel?"

Recipe: Falafel With Tzatziki Sauce

<description>Food Guy Greg Patent describes how to roast a 3-5 pound butterflied whole chicken, basted with herb-garlic-butter paste:</description>

Food Guy Greg Patent describes how to roast a 3-5 pound butterflied whole…

Food Guy Greg Patent describes how to roast a 3-5 pound butterflied whole chicken, basted with herb-garlic-butter paste:

Recipe: Butterflied Whole Chicken

<description>Food Guy Jon Jackson has always resented the annual litter of bland little yellow plums on his lawn, a gift from a tree at the top of his driveway. But one Food Guy's trash, it seems, is every Parisian's treasure: these are Mirabelle plums, the coveted stuff of subtle, tangy autumn plum jam.</description>

Food Guy Jon Jackson has always resented the annual litter of bland little…

Food Guy Jon Jackson has always resented the annual litter of bland little yellow plums on his lawn, a gift from a tree at the top of his driveway. But one Food Guy's trash, it seems, is every Parisian's treasure: these are Mirabelle plums, the coveted stuff of subtle, tangy autumn plum jam.

Nuisance, Or Delicacy? A Food Guy Is Plum Surprised.

<description>Cook pork or waterfowl at very low temperature for a long time in fat, and you've got confit, or preserved meat. It's an old specialty of southwest France, where goose, duck or pork confit is often served as part of cassoulet. Food Guys Jon and Greg explain why a cooked goose enveloped in a bed of its own fat is not alarming, but delicious.</description>

Cook pork or waterfowl at very low temperature for a long time in fat, and…

Cook pork or waterfowl at very low temperature for a long time in fat, and you've got confit, or preserved meat. It's an old specialty of southwest France, where goose, duck or pork confit is often served as part of cassoulet. Food Guys Jon and Greg explain why a cooked goose enveloped in a bed of its own fat is not alarming, but delicious.

'The Food Guys' Rap About Confit

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.

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