Over the next 20 years, analysts predict 20 percent of California's cropland will be farmed organically. But a new study from the University of California finds that many aspects of organic farming look a lot more like big agri-business than consumers might think.Reporter: Sasha Khokha
California supplies a third of the food Americans eat. But at what cost to the state? In his new book, "The Conquest of Bread," Richard Walker writes that, beyond low prices, California has paid with damage to the environment and the continuing exploitation of labor. Our book critic David Kipen has this review.
Guest: David Kipen, San Francisco Chronicle book critic.
Music Bridge #1: "Orange Crate Art" by Brian Wilson & Van Dyke Parks, from "Orange Crate Art" (Warner Bros.)
A restaurant kitchen is no place for the faint of heart. It's a fast-paced precise rumba that can be intimidating for those unfamiliar with the steps. An innovative program in Northern California is trying use this unique environment to help at-risk students. Besides building confidence and a love for food, the program provides life skills they can use in and out of the kitchen.Reporter: Suzie Racho
Thomas Keller's restaurant the French Laundry in the Napa Valley is widely regarded as one of the world's best restaurants. Getting in requires calling six months ahead to score a reservation. Keller's latest venture Per Se is winning rave reviews in New York City, where it recently won a coveted and rare four-star designation from the New York Times. Host Scott Shafer sits down with Thomas Keller and finds out how one of the world's most highly regarded chefs gets ready for Thanksgiving. Guest: Thomas Keller, chef of French Laundry and Pre Se.
Some say Thanksgiving dinner is all about the turkey. But just as important to a successful holiday dinner is where to seat guests around the table. This ad hoc matchmaking can make or break the meal.Reporter: Sarah Varney
End Music: "What's That Cookin'?" by Deke Dickerson, from "My Name is Deke" (HighTone)
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